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Non-Degree Graduate Dietetic Internship (DI)

The Non-Degree Graduate Dietetic Internship (DI) starts in late July/early August each year. Non-Degree Graduate is a 40-week internship program, which includes 1315 hours of supervised practice. The initial orientation and professional development weeks as well as selected supervised practice experiences will take place at MSU-Bozeman and surrounding areas. After six weeks of orientation, professional development and sustainable food systems foundation and applied work, each intern will be assigned to a geographic region based on preference and preceptor availability. Interns successfully completing the MDI program will obtain a certificate (DI verification statement) that will qualify them to take the Registration Examination for Dietitians.

The concentration for this dietetic internship is Sustainable Food Systems. The Sustainable Food Systems foundation work and practicum will occur following the internship orientation at MSU-Bozeman. Interns will work at Towne's Harvest Garden, an experiential learning laboratory for students at MSU. Other experiences include tours and field trips of local farms, food production facilities, local food banks and other community organizations. Interns will also execute interprofessional projects such as Culinary Medicine sessions with medical and nursing students, and research and teach peers about food system issues and how they relate to the dietetics profession.

Want to learn more about how our program works? Watch our Virtual Open House. 

2020/2021 Program Dates

August 3, 2020 – May 28, 2021   

Holiday Breaks: November 23-27, 2020 and December 21, 2020- January 1, 2021

Non-Degree Graduate DI consists of 40-weeks of supervised practice and does not follow the MSU-Bozeman academic calendar. Any additional holidays will be determined by preceptor schedule but are not guaranteed.


The initial six weeks of orientation, professional development and sustainable foods foundation and applied weeks will take place at MSU-Bozeman and surrounding areas.

Interns will be assigned to one of eight geographic regions in Montana or Wyoming for the remainder of their supervised practice hours. Locations in Montana include Billings, Butte, Great Falls, Helena, Kalispell, and Missoula. Locations in Wyoming include Sheridan and Gillette. Interns can indicate their top two location choices in the MDI application.


During the internship, interns will complete 12 non-degree graduate credits. The coursework includes Food Systems Leadership for Nutrition Professionals and Dietetic Professionalism/Supervised Practice. The coursework will include professional presentations, written research papers, assigned readings, group projects and guest lectures.


MDI Supervised Practice (SP) Experience Hours (based on 35 hrs/wk):

2 weeks Orientation/Professional Development Projects                                     

70 hours  (20 hrs SP)            

8 weeks Community Nutrition   280 hours
Sustainable Foods Syststems (SFS) Concentration    
Foundation Work (2 wks)  
SFS Applied - Towne’s Harvest/ Campus/Community (2 wks)  
Community Rotations    
Various (i.e., MSU Extension, Team Nutrition, IHS, NCAT, University Community, HHD Child Development Center, Farm to School, etc.) (2 wks)  
Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) (2 wks)  
 9 weeks Food Service Management   315 hours
Office of Public Instruction (OPI) (2 wks)  
K-12/University Food Service (2 wks)  
Large Hospital Food Service (3 wks)  
Food Bank or Non-profit (i.e., NCAT, Food-Hubs and Coalitions, etc.) (2 wks)  
16 weeks Clinical Nutrition   560 hours
Comprehensive Care Facilities (14 wks)  
(Depending on cluster may include VA Hospital, private pay or children’s hospital, long-term care, etc.)    
Rural Health    
Critical Access Hospital (2 wks)  
4 weeks Self-Select Rotation   140 hours
Potential Out of State or International    
Potential Clinical Rotation: Eating Disorders; Mental Health; Bariatric Surgery; Sports/Wilderness    
Potential Food Service Rotation: Restaurant; Chef, Dept. of Corrections    
Potential Community Rotation: Human Resource Council; Child Nutrition Programs; Marketing/Media OR Business/Industry; Policy Legislation; Hunger/Food Insecurity    
Potential Sustainable Food Systems: Farm production; Non-profits, Agricultural Business    
1-week Final Evaluation/Graduation   35 hours 
TOTAL WEEKS:   40 wks


  • Food Service Management
  • Clinical Nutrition
  • Community Nutrition
  • Sustainable Food Systems concentration

Application Requirements

  • Proof of a bachelor’s degree in nutrition and/or dietetics from an ACEND accredited program, or proof of a master’s degree in nutrition and/or dietetics and/or related major from an accredited college or university is needed. Proof of earned degree will be provided by a final transcript.  (Alternatively, prospective students may have earned a bachelor’s degree in an unrelated field but completed post-baccalaureate didactic coursework in dietetics from an accredited college or university). 
  • Verification statement (or declaration of intent) from an accredited didactic program.
  • Preferred 100 hours of volunteer or work experience in food, nutrition and/or dietetics.
  • Three references from dietetic professionals, faculty and/or employers.
  • GRE is not required for MDI internship only program.
  • Application will be evaluated based on a variety of factors including scholastic achievement, work/volunteer experience, professional references, leadership abilities and program fit.

Program Cost

To learn about the Montana Dietetic Internship program costs, please visit the MDI Program Costs Page .

MDI Program Handbook

To view the printable program handbook, please visit the MDI Program Handbook Page