Dietetics Internship Graduate Certificate

The Dietetics Internship program is housed in the Department of Family and Consumer Sciences.

The Bradley University Dietetics Internship Graduate Certificate program has Candidacy for Accreditation status with the Accreditation Council for Education in Nutrition and Dietetics (ACEND).

Dietetic Internship Director
Amanda Newell

Mission Statement of the Dietetic Internship

The mission of the Dietetic Internship is to prepare well-rounded, competent entry-level dietitians through excellence in education, scholarship, and applied professional and supervised experiences with an emphasis in wellness so they may become leaders in the dietetic health profession

Admission

Students must have a completed a bachelor’s degree and have completed all requirements for the Didactic Program in Dietetics (DPD) with a signed verification statement from their university’s respective DPD Director. Admission into this program requires a GPA of 3.0 or above. The GRE is required. Admissions will also be based upon the Academy of Nutrition and Dietetics application forms, a letter of interest, transcripts, letters of recommendation and DPD verification statements. Potential interns will apply to both the Dietetics Internship (DI) and the Graduate School. Admission to the DI is contingent upon admission into the Graduate School. Applicants submit applications to dietetic internships for which they wish to be considered and at the same time indicate their priority order of internships by submission to D & D Digital Match during the second week of February.

Requirements

The Dietetic Internship Certificate program with a concentration in wellness offers interns the unique opportunity to deepen their experience in the wellness arena through carefully designed research and crafted rotations in wellness.  The Dietetics Graduate Certificate at Bradley will be a single-track, full-time, post-baccalaureate program. The program will follow Bradley University’s academic calendar, continuing from fall through spring and summer, with approximately 16 weeks in each semester and 10 weeks in summer.

A one-week orientation program will precede the onset of the DI program in the week preceding the start of the university fall semester. The 1,240 supervised practice hours will include the following rotations: 12 weeks clinical, five weeks community, six weeks foodservice, and eight weeks wellness.

The didactic portion of the curriculum will include the following courses:

  • FCS 606 Nutrition and Wellness – 3 hrs.
  • FCS 605 Advanced Food Service Systems – 3 hrs.
  • FCS 607 Clinical Dietetics – 3 hrs.
  • FCS 640 Research Methods in Family and Consumer Sciences – 3 hrs.
  • FCS 688 Research in Dietetics – 1 hr.