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The Mayo School of Health Sciences Dietetic Internship Program
prepares 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 (traditional and room
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.
- Develop, conduct, supervise and evaluate a community-based
program.
- Provide nutritional care in community-based
settings.
Program Curriculum Learning Experience Distribution
Program length: 47 weeks (3 weeks as vacation)
- 3 weeks orientation
- 26 weeks clinical (5 weeks of this time is staffing experience)
- 9 weeks community
- 6 weeks food service management
Vacation/Holiday
Interns are granted two weeks of vacation around the Christmas and New Year holiday. A third week of vacation will be arranged on an individual basis with the Internship Director in the spring. Interns work holidays the rest of the year.
Clinical
Before you complete the program, you will serve as the clinical
staff dietitian in assigned areas. During this time you will concentrate
on providing appropriate nutritional support and information to
patients.
Didactic
Weekly classes cover current trends in dietetics. Lectures, workshops,
in-service training, case studies, field trips and informal discussions
will help prepare you for the American Dietetic Association registration
examination.
Rotations to Other Sites
Through a community services rotation, you will have the opportunity
to work with people of different ages and socioeconomic conditions.
There are placements in senior services, outpatient nutrition counseling,
and community hospitals and clinics.
Our interns also present nutrition programs to community audiences,
thereby increasing their skills in public speaking and working with
community groups.
Grading or Evaluation
Mayo School of Health Sciences uses student evaluative tools that
include:
- Written examination
- Demonstration of skills
- Self-assessment exercises
- Faculty reviews
Our system of evaluation provides students and faculty with a comprehensive
look at individual performance. This allows faculty and administrative
staff to direct students who are experiencing academic difficulty
to the appropriate support resources, including tutoring programs
and counseling opportunities.
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.
Changes may be made to the curriculum and other aspects of this program as necessary to assure quality.
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