Schedule and Rotations

Sample Program Schedule Options

  • Preceptors and sites must be secured using the “Preceptor Qualifications” form to be included with the supplemental application checklist.
  • The rotation schedule is flexible and rotations may be completed in an alternate order as needed by the preceptor and/or intern.
  • Accommodations for days off related to religious holidays/reasons must be discussed with the Program Director and preceptor in advance. Any supervised hours missed as a result must be made up to complete the total supervised program hours.

NutraCo Dietetic Internship Rotation Schedule

*The 32-hour per week schedule is to be followed by all interns enrolled in a graduate degree program.Interns complete supervised practice hours at their rotation sites Monday – Thursday. Fridays are designated as class days for interns to work on graduate school and dietetic internship assignments.
**For the specific graduate degree course schedule, please see our Graduate Degree Options schedule(s).

*One hour a week on Fridays will be designated as class time for group projects, review sessions, etc. All interns are required to attend.


Rotation Details



Pre-Orientation: This rotation consists of a series of asynchronous assignments to be completed virtually for subsequent rotations. An initial synchronous meeting may be scheduled to review what is expected of interns.

Orientation: Orientation is held virtually and is designed to adequately familiarize each intern with our program expectations. Our goal is to set all interns up for successful completion of our internship program. The following topics will be reviewed by DI faculty and guest speakers: program basics, intern handbook, clinical skills, nutrition care process, nutrition focused physical examinations and pre orientation assignments.Interns are expected to be available via video platform during normal business hours Eastern Time for the scheduled dates of Orientation.

Food Service Management (240 hours): Interns will gain experience in the overall operations of food service departments including meal production, meal service/distribution, food procurement, inventory control, food safety food store, sustainability and more. This rotation may be completed in any of the following settings (this is not an exhaustive list): hospital, medical center, long term care facility, long term acute care (LTAC) facility, Continuing Care Retirement Community (CCRC), assisted living, child/adult nutrition program such as National School Lunch Program, School Breakfast Program, After School Snacks and Suppers, College/University dining services, or Adult Day Care Center. The preceptor for this rotation does not have to be a Registered Dietitian.

Community Nutrition (120 hours): This rotation incorporates program planning, implementation, evaluation andthe development of nutrition education materials. It may be completed at any of the following settings: WIC (Women, Infants and Children), Child and Adult Care Food Programs, National School Lunch and School Breakfast Program, local food bank, senior center, Meals on Wheels, health clinics, retail dietitians, private practice, public health departments, YMCAs, Head Start, Office for the Aging, or corporate/industry settings. The preceptor for this rotation does not have to be a Registered Dietitian.

Long Term Care Clinical (160 hours): Interns will incorporate knowledge and skills learned in a clinical setting, such as the role of the dietitian in the interprofessional team, incorporation of federal regulations in the healthcare setting and performing the nutrition care process. This rotation may be completed at a: skilled nursing facility for subacute and long term care residents (SNF), Continuing Care Retirement Community (CCRC) or long term acute care hospital.

General Clinical (320 hours): This rotation is comprised of the application of advanced nutrition and diet therapy principles in an acute care or outpatient setting. This will include performing the nutrition care process, conducting nutrition focused physical exams, provide nutrition focused education and counseling for various patients and disease states. The rotation may be completed using one or more of the following sites (this is not an exhaustive list): inpatient hospital, children’s hospital, dialysis center, Long Term Acute Care (LTAC) facility, VA hospital, outpatient sites staffed by RDNS – diabetes/endocrinology, eating disorder treatment centers, bariatric surgery centers, cardiac rehab centers and psychiatric centers.

Journal Club (4 hours): Interns will prepare and present an oral presentation and a brief PowerPoint presentation on an approved article of their choice from a professional, scholarly or peer-reviewed journal to peers, preceptors and DI faculty during a video platform meeting.

Concentration / Staff Relief (120 hours): Interns may choose one of the three options below for this rotation:

  1. Wellness Promotion: Interns completing this rotation will enhance their knowledge and skills while becoming more proficient in practicing within the community setting. This rotation may take place at: WIC, Child and Adult Care Food Programs, National School Lunch and School Breakfast Program, health clinic, retail setting, private practice, corporate/industry settings, or another site approved by DI faculty. The preceptor does not have to be a Registered Dietitian.
  2. Medical Nutrition Therapy: This rotation is for interns who are interested in pursuing a career in clinical nutrition and/or desire the opportunity to gain additional skills and confidence in MNT. Sites acceptable for the Acute Care (clinical) rotation can be used for this MNT Concentration rotation.
  3. Long Term Care: This is an extension of the core Long Term Care rotation for interns who are interested in pursuing a career in Long Term Care and/or desire the opportunity to gain additional skills and confidence in this practice setting.

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Accreditation Information

NutraCo Dietetic Internship is currently granted full accreditation by the Accreditation Council for Education in Nutrition and Dietetics