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Curriculum

The Mayo School of Health Sciences Dietetic rotations prepare individuals for professional practice in hospitals, clinics, public health agencies and food service management. During the program, learning experiences are provided to allow the intern to:

  • Assess the nutritional status of patients with complex medical conditions, and design and implement medical nutrition therapy plans
  • Manage normal nutritional needs of individuals across the life span
  • Integrate pathophysiology into medical nutrition therapy recommendations
  • Provide and supervise nutrition education to patients for healthy lifestyle changes
  • Participate in patient-care rounds, functioning as a member of a multidisciplinary health care team
  • Supervise the production of food that meets specified criteria for nutrients, cost and patient acceptance
  • Supervise aspects of a continuous improvement program, which includes data collection and analysis, as well as system review and development
  • Assist in supervising the food service at catered events, in cafeterias and inpatient service
  • Supervise the collection and processing of key financial and productivity indicators, and use the information to monitor the progress of a food service operation
  • Participate in managing human resources essential to food and nutrition service operation
  • Manage safety and sanitation issues related to food service

Rotations
These Dietetics rotations incorporate food service and clinical experiences in both the inpatient and outpatient setting.

Grading or Evaluation
At the end of the rotation the student's preceptors will complete an evaluation provided by the academic affiliate program.

Curriculum Enhancements
Mayo School of Health Sciences is committed to developing and maintaining the very best education programs. Changes may be made to the curriculum and other aspects of this program as necessary to assure the highest-quality training.

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