The BYU DI provides 1200 hours of supervised practice distributed as:
- Clinical (~400 hours)
- Management (~400 hours)
- Community (~130 hours)
- Research (~160*)
- Leadership and Professionalism (~130 hours)
Clinical (Medical Nutrition Therapy)
The clinical experience occurs in two main segments. During the fall semester the intern completes a rotation at a Utah County hospital. This experience includes medical, surgical, oncology, pediatrics, orthopedics, cardiac, diabetes, psych, and critical care.
The second clinical experience takes place in winter semester in a major hospital 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.
The management experience occurs in two main segments. During the fall semester the intern works 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 management rotation takes place at a medical center in Salt Lake or Ogden. 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.
The community experience exposes the intern to a variety of populations and agencies. Interns may experience any of the following: WIC, health department, child nutrition program, corporate/community wellness, correction facilities, or other community agencies or facilities.
Interns complete a project with a faculty member on a variety of topics.The project includes a prospectus and final project written/oral report.
Leadership Concentration and Professionalism
The leadership concentration focuses on the ability to analyze current leadership issues in dietetics practice, assess transformational leadership skills, and teach leadership topics. Interns select the three-week Leadership Rotation from a variety of practice settings, including clinical, foodservice systems, community, and business. Professional activities include attendance at professional meetings, public policy issues, and creating an online professional portfolio.
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.