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After three weeks of orientation, 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 rotation will occur following the internship orientation at MSU. Interns will work at Towne's Harvest Garden, an experiential learning laboratory for theSustainable Food and Bioenergy Systemsdegree program. They will also engage in projects in the Herrick Hall Food Lab in collaboration with campus and community partners such as University Food Services and Gallatin County Extension.