MDI News

Fall 2021 MDI is underway!  We look forward to selection and spring 2022 match!

Currently there are no DI-only (Non-Degree Graduate Dietetic Internship) openings for the 2022-23 year.

Learn More about the MDI


Introduction to MDI 

 

The Montana Dietetic Internship (MDI) integrates experiences in clinical and community nutrition, and foodservice management with a sustainable food systems focus to provide a unique and progressive supervised dietetic practice experience to future registered dietitians. 

Surrounded by mountains and farmland, Montana State University offers the perfect backdrop for dietetic interns interested in food systems and sustainable practices. Students will have the opportunity to work at MSU's Towne’s Harvest Garden, participate in field trips to local farms/ranches and lead interprofessional projects such as Culinary Medicine sessions with nursing and medical students.

The MDI program prepares future dietitians to be innovative leaders in the implementation of sustainable food practices in all areas of dietetics.

Intern Perspectives Videos

 

Track Options

The Montana Dietetic Internship offers two tracks. Visit the links below to learn more.  

Master of Science/Dietetic Internship (MS/DI)

Non-Degree Graduate Dietetic Internship (DI) - Currently no slots available for 2022-23.

Program Costs

Visit our Program Costs Page for information on estimated tuition and fees, financial aid, and scholarship opportunities. 

Sustainable Food Systems Focus

With four weeks dedicated to exploring the Gallatin Valley’s vibrant food system, MDI cultivates a unique lens for interns to take into professional practice with opportunities to apply their strong systems and critical thinking skills to be important change agents in the health of individuals and communities. 

Out of the box problem solving skills are developed through:

  • researching and discussing important topics that impact the dietetics profession
  • working together with local partners to deliver programs or execute projects that are mutually beneficial to both interns and the community
  • immersing in the production and distribution of organic produce at Towne’s Harvest
  • enhancing culinary skills and developing recipes with fresh, local ingredients.