Dietetics Internship Programs

Dietetic Internship Director
Amanda Newell

The Dietetics Internship programs are housed in the Department of Family and Consumer Sciences.

Mission

The mission of the Dietetic Internship programs are 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.

Dietetics Internship Graduate Certificate

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

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 505 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.

Dietetic Internship Master of Science Program (DI-MS)

The Bradley University DI-MS program has received Accreditation status from the Accreditation Council for Education in Nutrition and Dietetics (ACEND): 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995 (1-800-877-1600).

Goals

  1. Graduates are prepared for careers as registered dietitians.
  2. Graduates are prepared for professional growth and continuing education/lifelong learning.
  3. Graduates are able to incorporate wellness into their profession.

 

Admission requirements

Students who apply to this program will apply through the DICAS and D & D during the spring match. Admission to the DI-MS program track requires the following:

 

    • Undergraduate degree in food, nutrition, dietetics or a related field that complies with the accreditation standards as defined by ACEND for Didactic Programs in Dietetics (DPD). Students must provide a verification statement from the DPD Director.
    • Overall GPA of 3.0 or above
    • GRE scores must be reported on the application form.
    • Complete application must be submitted for consideration
    • Acceptance into the Graduate School

 

 

Course of study

Total hours: 49-52

The DI-MS program is a 2-year program, with a total of 49 to 52 credit hours for the combined DI-MS program. This includes 33 (thesis track) to 36 (non-thesis track) academic credit hours for the MS portion and 16 credit hours for the supervised practice of the DI portion.

 

  • Fall, Year 1 (9 credit hours)
    • FCS 641 Research Methods in Nutrition and Wellness I (3h)
    • FCS 605 Advanced Nutrition Metabolism (3h)
    • FCS 608 Nutritional Counseling (2h)
    • FCS 604 Seminar (1h)
  • Spring, Year 1 (10 credit hours)
    • FCS 642 Research Methods in Nutrition and Wellness II (3h)
    • FCS 609 Advanced Medical Nutrition Therapy (4h)
    • FCS 646 Statistics (3h)
  • Summer, Year I (7 or 8 credit hours)
    • FCS 700 Supervised Practice (2h)
    • FCS 606 Nutrition and Wellness (3h)
    • FCS 699 Thesis Research (2h) or
    • Non-thesis: Elective (3h)
  • Fall, Year 2 (9-10 credit hours)
    • FCS 700 Supervised Practice (6h)
    • FCS 604 Seminar (1h)
    • FCS 699 Thesis Research (2h) or
    • Non-thesis: Elective (3h)
  • Spring, Year 2 (9-10 credit hours)
    • FCS 700 Supervised Practice (6h)
    • FCS 604 Seminar (1h)
    • FCS 699 Thesis Research (2h), or
    • Non-thesis: Elective (3h)
  • Summer, Year I (5 credit hours)
    • FCS 700 Supervised Practice (2h)
    • FCS 616 Applications in Wellness (3h)

 

For the DI-MS program, students who elect to do the non-thesis track will select 9 credit hours from one of the following options:

 

Option 1

Counseling:

  • EHC 620 Human Development Counseling: Professional Orientation (1h)
  • EHC 622 Counseling: Ethics and Law (2h)
  • EHC 623 Pre-practicum in Counseling (3)
  • EHC 624 Theories and Techniques of Counseling (3h)
  • EHC 625 Principles in Group Counseling (3)

Option 2

Curriculum and Instruction

  • ETE 651 Curriculum Theory and Development (3)
  • ETE 653 Instructional Strategies and Designs (3)
  • ETE 654 Program Evaluation (3)
  • ETE 655 Instructional Theory (3)
  • ETE 663 Schooling in a Diverse World (3)
  • ETE 665 Technology Infusion (3)

Option 3

Global Perspectives

  • FCS 610 Topics in Global Wellness (3)
  • FCS 612 Cultural Influences in Food & Nutrition (3)

ETE 663 Schooling in Diverse World (3)