The program is 16-months or 4-semesters in length. The internship rotations are coordinated with the graduate course work. All classes are delivered via a hybrid or distance learning format and interns are in rotation Tuesday, Wednesday and Thursday. Interns will also provide nutritional education and counseling several Fridays each semester at health clinics for the medically underserved.
The first semester is spent gaining valuable supervised practice experience in Foodservice Management. The rotation includes food production and procurement, food service systems, personnel management and employee education. The experiences culminate into an intern planned and supervised theme meal. The course work completed in the fall is Nutrition & Metabolism, Methods of Nutrition Assessment, Clinical Nutrition and Clinical Practice in Nutrition and Dietetics.
Clinical supervised practice rotations are completed in Spring semester. Interns will gain experience in a variety of areas including medicine, surgery, cardiology and diabetes. Together with the clinical practice rotation (internship), the coursework completed include Nutrition and Dietetic Research, Public Health Biostatistics, and Clinical Practice in Nutrition and Dietetics.
Coursework completed during the summer semester includes Epidemiology, and Clinical Practice in Nutrition and Dietetics. Interns will complete Nutrition Education & Counseling, Professional Seminar,Clinical Practice in Nutrition and Dietetics in the fall semester. Community rotations are completed in the summer or last semester and include the WIC program, Duval County Schools, private practice dietitians, UNF Health Promotion & Wellness, Community Wellness, extended care, and Cooperative Extension. Advanced rotations are completed in the summer or fall semester and include clinical staff relief, pediatrics, diabetes, critical care, and renal. Rotations will be adjusted according to interns' areas of interest. Students have an option to study abroad.
Throughout the program, each intern will focus on a research area. Interns need complete case studies and course assignments in their research area. The coursework, supervised practice and research area will culminate in the final semester as part of the Professional Seminar class when interns will present on their research at a professional meeting.
Program Info
Variable |
Fall |
Spring |
Summer |
Fall |
Internship Rotation
Tuesday-Thursday each week
|
Food Service Management |
Clinical |
Advanced Clinical or Community |
Community or Advanced Clinical |
Program of Study
All classes are taught using hybrid or distance learning models
|
HUN5265 Methods of Nutrition Assessment (1 credit)
HUN6249 Nutrition and Metabolism (4 credit)
DIE6248 Clinical Nutrition (3 credits)
DIE6940 Clinical Practice in Nutrition and Dietetics(3 credits)
|
HUN6910 Nutrition & Dietetics Research (3 credits)
PHC6050 Public Health Biostatistics I (3 credits)
DIE6940 Clinical Practice in Nutrition and Dietetics (3 credits)
|
HSC6509 Nutritional Epidemiology (3 credits)
DIE6940 Clinical Practice in Nutrition and Dietetics (3 credits)
|
HUN6612 Nutrition Education and Counseling (3 credits)
HUN6911 Nutrition and Dietetics Seminar (3 credits)
DIE6940 Clinical Practice in Nutrition and Dietetics (3 credits)
|
Total Hours |
11 |
9 |
6 |
9 |