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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.