The BYU DI provides 1200 hours of supervised practice distributed as the following:
- 33% Clinical
- 30% Management
- 16% Community
- 13% Other (Wellness, Nutrition Education, Research, and Professional activities)
- 8% Leadership
Clinical (Medical Nutrition Therapy)
The Clinical experience occurs in two main segments. During the fall semester the intern will complete a rotation at a Utah County Medical Center. This experience includes medical, surgical, oncology, pediatrics, orthopedics, cardiac, diabetes, psych, and critical care. This rotation has a small concurrent management component, helping the intern examine the interdependent functions of foodservice management and clinical care in a hospital setting.
The second clinical experience takes place in winter semester in one of three major hospitals in Salt Lake or Ogden. In addition to strengthening skills gained in the first clinical rotation, the second experience may include pediatrics, burns, nutrition support, bone marrow transplant, newborn intensive care, rehabilitation, and other advanced clinical topics. A short rotation in a renal dialysis unit is also available.
The Management experience occurs in two main segments. During the fall semester the intern will work in the Nutrition, Dietetics, and Food Science Food Production Management Lab (FPML). Each intern functions as the manager of a subsystem in the lab. Interns participate in menu planning, procurement, production, staffing, scheduling, marketing, monitoring costs, quality assurance, and productivity measures.
The second primary management rotation takes place at a medical center in Salt Lake City. During this segment interns are involved in administrative activities and management projects, learning about financial management, personnel selection, training, personnel management, and evaluation of food service systems.
A short rotation in long term care complements both the clinical and management rotations.
The community experience exposes the intern to a variety of populations and agencies. Interns may experience any of the following: WIC, Utah State Health Department, Aging Services, and Child Nutrition Program.
The "Other" rotations are spread throughout the internship and include nutrition education and wellness (developing, presenting, and reviewing education curriculum for corporate/community wellness classes and the undergraduate nutrition assessment lab), research project (completing a project with a faculty member on a variety of topics), and professional activities (attending professional meetings, participating in public policy efforts, etc.).
The Leadership Concentration focuses on the ability to analyze current leadership issues in dietetics practice, assess transformational leadership skills, and teach leadership topics. Interns will select the three-week Leadership Rotation from a variety of practice settings, including clinical, foodservice systems, community, and business.
The internship has a strong didactic component. Each rotation is combined with classroom study to complement what interns are experiencing at practice sites. The Curriculum schedule outlines course work for the internship.