Appalachian State University Combined Graduate Program in Nutrition and Dietetic Internship Rotations and Schedules
All dietetic interns will complete 4 internship rotations:
- Clinical Dietetics (12 weeks, 360 hours)
- Foodservice Management (12 weeks, 360 hours)
- Community Dietetics (9 weeks, 260 hours)
- Professional Development (220 hours, consisting of 100 hours of supervised practice in a variety of professional skills including nutrition counseling and nutrition-focused physical assessment, and 120 hours research).
Sample rotation schedule:
- August 28 - November 16 — Clinical Rotation*
- November 20 - February 15 — Management/Foodservice Rotation*
- February 19 - April 19 — Community*
*Professional Development rotation runs concurrently with each rotation throughout the year.
Rotation sites are located throughout North Carolina. Because rotation sites vary among interns, each intern’s experience is unique; however, all rotation schedules are carefully designed so that the intern will be able to demonstrate all ACEND-required competencies for entry-level dietetics practice.
Clinical, Foodservice, and Community rotations may be completed in any order depending on the individual intern’s schedule. The Professional Development rotation takes place in nutrition lab facilities at Appalachian State University and during the production of individual research projects.
Internship rotations are completed from late August through early May of the internship year. The internship does not follow the academic calendar of University breaks.
Supervised practice experiences in Clinical rotations provide the opportunity to practice the Nutrition Care Process and Medical Nutrition Therapy in relation to a wide variety of cases and medical conditions. Foodservice and Community rotations provide the opportunity to deliver nutrition care to individuals and groups, and to implement management projects and community nutrition interventions. Clinical case studies and management projects are presented during the Professional Development rotation.
Case studies presented by recent interns included a wide variety of topics including complex conditions, nutrition support, and multiple co-morbidities. Management projects completed by recent interns included implementation of a new room service kitchen at a major medical facility, implementation of a new school breakfast program in a local school district, initiation of an improved pantry audit system for an 800-bed hospital, and development of an employee wellness nutrition program at a local hospital.
During the Professional Development rotation, interns develop a variety of skills designed to enhance future practice, and to enable them to function effectively in assuming the role of dietitian in the professional world. Interns will also carry out an original research project to be presented at Appalachian State University and at another professional meeting such as the annual meeting of the North Carolina Dietetic Association.
Supervised practice facilities include but are not limited to: acute and long-term care facilities, critical care facilities, diabetes clinics, children’s hospitals, outpatient health clinics, school nutrition sites, WIC clinics, dialysis clinics, cancer treatment clinics, wellness programs, eating disorder clinics, and child care sites.
Interns will spend the first year of the Program at ASU in Boone. During the first year, interns will complete didactic classwork and research. During the second year of the program, most interns will need to relocate to localities closer to their internship sites. Access to a vehicle is required since students will need to drive to their rotations during the DI.