The dietetic internship incorporates three graduate courses totaling 1,280 hours of supervised experience in a variety of settings with two graduate coursework classes. Activities to achieve competencies for the concentration area, Communications, are integrated into all five courses. The five graduate courses are:
|Dietetic Internship Required Courses||Credit Hours|
|NTR 525 Advanced Medical Nutrition Therapy||3|
|NTR 530 Dietetic Internship Practicum 1 (fall)||6|
|NTR 531 Dietetic Internship Practicum 2 (spring)||6|
|NTR 555 Nutrition Research: Interpretation and Communication||3|
|NTR 532 Dietetic Internship Practicum 3 (summer)||6|
|Total credit hours required||24|
Those whom complete the program will receive a certificate of completion. Students have the option of applying the DI Certificate graduate courses to a master's degree in Applied Nutrition (a 2-year MS/DI), Community Health Education, or Health Services Administration. The Internship Director is available for advisement about graduate course work.
Required Practicum Hours
|ROTATION||# Weeks FT||# Hours|
|Acute care/clinical||11 weeks||440|
|Long Term Care (LTC)||2 weeks||80|
|Diabetes, Renal or other Outpatient||2 week||80|
|FOOD SERVICE MANAGEMENT HOURS||10 weeks||400|
|e.g. Cafeterias at a school, college, hospital, LTC, company|
|COMMUNITY HOURS||7 weeks||280|
|e.g. Corporate wellness, WIC, community agency, food bank, any community health program, non-profit organization, department of health, etc.|
The full-time option requires 10 months to complete 1280 hours of supervised practice. The first practicum and first lecture course start in late August; the second practicum and second lecture course start in early January; and the third practicum starts in early May and ends in late June with a final week of didactic classes and review for the RD examination.
Practicum experiences are scheduled Monday through Friday, a minimum of 40 hours per week, for 12 weeks in the fall and spring semesters and 6 weeks in the summer session. Interns do not have practicum hours scheduled on Labor Day, the Thanksgiving holiday, Martin Luther King day and Memorial Day. Two weeks vacation is scheduled at the end of the fall semester and one week is scheduled at the end of the spring semester. Additionally, some classes and/or practicum experiences are scheduled on weekends and evenings.
Part-time (PT) option requires 22 months to complete. Practicum experiences are scheduled to accommodate each individual part-time intern, with a minimum of 24 hours per week, for 21.3 weeks.
Overview Schedule-Full Time Interns
Summer Prior to Internship Practicum Starting -
- A variety of activities and assignments will be completed and submitted online.
Fall - 15 weeks total
- NTR525 Concurrent with NTR530 Clinical Practicum, or,
- NTR555 Concurrent with NTR530 Food Wellness Management Practicum
- 1 Week: Orientation, The Sage Colleges Troy Campus
12 Weeks: Planned Experiences (480 hours minimum)
1 Week: Presentations & Finals
- Labor Day and Thanksgiving Holiday off; Semester Break: 2 weeks
Spring - 15 weeks total
All full time interns may take:
*The second practicum course may not be started if an intern has an incomplete in the first practicum course from the fall semester.
- NTR525 Concurrent with NTR531 Clinical Practicum, or,
- NTR555 Concurrent with NTR531 Food Wellness Management Practicum
- 1 Week: Orientation, The Sage Colleges Troy Campus
- 12 Weeks: Planned Experiences (480 hours minimum)
1 Week: Presentations, Finals & Attend New York State Dietetic Association Annual Meeting
Summer - 7 weeks total
All interns take:
- NTR 532 Dietetic Internship Practicum 3
2 days: Orientation
6 Weeks: Community Nutrition Education Rotation (240 hours)
2 days: Wrap-up Activities - RD Exam Review Session, DI Comprehensive Final Exam and Reception - 3th week of June 2017
Clinical Nutrition Rotation Topics
- Clinical Orientation led by SGS DI faculty (1 week)
- Facility Orientation (1 week)
- Basic Medical Nutrition Therapy: Cardiology, Gastrointestinal, Oncology and Medical/Surgical patients (3 weeks)
- Advanced Medical Nutrition: Gastrointestinal Disorders, Medical/Surgical, Critical Care, Respiratory (3 weeks)
- Entry-Level Practice (3 weeks)
- Outpatient Rotation (2 weeks)
- Long Term Care (2 weeks)
Food Wellness Management Rotation Topics
- Food Service Management (FSM): Facility Orientation - An Overview (1 week)
- Food Systems and Management (7 weeks)
- Menu Planning
- Supply & Food Procurement
- Food Production & Service Systems
- Sanitation, Safety, Sustainability
- Information & Financial Resources
- Clinical Nutrition Management
- Human Resource Management
- FSM Entry-Level Practice (2 weeks)
Community Rotation Topics
- Facility Orientation (~1 week)
- Community Rotation (7 weeks)
- Needs Assessment Project
- Develop education materials
- Deliver hands-on education/wellness activity
Professional Experience Learning Waiver:
Do you have extensive learning and professional competence acquired outside the academic setting? Based on the AND's standards of education with corresponding criterion and guidelines, the Sage Graduate School has approved a program which enables interns to waive a portion, from 6 to12 credits, of the dietetic internship. Graduate credit will not be awarded, rather students will receive a waiver for up to two of the three practicum courses; Practicum/Food and Wellness Management and Practicum/Community Nutrition.
The process offers a creative and flexible advancement opportunity for non-traditional students and those with extensive experience in food service and/or community nutrition. Applicants must complete the Practicum Course Waiver Application, which may be downloaded from this web site, and submit it with the portfolio(s) and dietetic internship application.
All prospective interns, who are considering a waiver for prior learning experience, are required to meet with the DI director before beginning the waiver process.