Dietetic Internship Curriculum: Rotations
The UWHC Dietetic Internship program has a medical nutrition therapy concentration. Clinical nutrition experiences make up 26 weeks of the 39-week internship. Rotations are designed to increase in nutritional complexity. Experiences include:
- Screening patients for nutritional risk
- Assessing nutritional status of patients with increasingly complex medical conditions
- Applying the nutrition care process in real-life practice
- Interpreting laboratory data and learning medical terminology
- Developing knowledge nutritional intervention in disease states and procedures
- Investigating nutritional implications of drug therapy
- Developing and implementing enteral and parenteral nutrition care plans
- Functioning as a member of intraprofessional health care team
- Serving as a nutrition resource for health care professionals
- Applying informatics knowledge and documenting in the electronic medical record
- Counseling and educating patients, clients and other target audiences
MNT rotations include six weeks in ambulatory care. Two weeks focus on diabetes care, two weeks in renal care and two weeks are chosen by the intern as a free choice option. Other rotations include one week in clinical nutrition research, three weeks in pediatrics and the remaining weeks in a majority of inpatient rotations that emphasize the following areas: general medicine, cardiology, renal disease and dialysis, gastrointestinal surgery, oncology, neurology, geriatric, critical care and organ transplant. Clinical nutrition management is also included within the MNT competencies with consideration to the intern's placement preference.
The Community and Public Health experience within the UW Hospital Dietetic Internship Program last a total of six weeks. Experiences are designed to develop the interns' competencies in community nutrition assessment and intervention with consideration to public policy and application and compliance to federal guidelines. The intern will provide nutrition education to meet the nutritional needs of culturally diverse populations.
Program partnerships include the Women, Infants and Children Program and area school districts. Interns review legislation, regulatory agencies, gain an understanding of the menu planning and food production and service, and prepare nutrition education activities. Other projects may include training food service staff, creating bulletin boards and contributing to newsletters.
Food Systems rotations may occur within the Culinary Services Department at the UW Hospital and Clinics or with community partners, for example, Agrace Hospice Care. Food Systems Administration rotations are naturally experienced in stages to give interns the opportunity to build on their skills and knowledge throughout the six-week rotation. Experiences include exposure to purchasing, quantity foods, safety and sanitation, retail management, marketing, financial responsibility and client and patient services. Learning experiences include creating a business marketing plan, participating in management activities (including human resources), menu development, managing trends in sustainability, use of local or organic foods and waste management.