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After two weeks of orientation and professional development, each intern will be assigned to a regional cluster based on preference and preceptor availability.  Supervised practice rotations will provide interns with experience in clinical dietetics, community nutrition, and foodservice management to meet ACEND-supervised practice competencies.  The concentration for this dietetic internship is Sustainable Food Systems.  The Sustainable Food Systems introduction and practicum will occur following the internship orientation at MSU.  Interns will work at Towne's Harvest Garden, an experiential learning laboratory for students at MSU, participate in tours and field trips, will execute interprofessional projects such as Culinary Medicine workshops with medical students, and research and teach peers about food system issues and how they relate to the dietetics profession.