Program Description

Family and Consumer Sciences Faculty

FCS Food and Nutritional Sciences Website

The SPU graduate Nutrition and Dietetics Internship Certificate program is an 8-1/2 month program that provides dietetic interns with a minimum of 1,000 hours of supervised professional experiences and learning activities in the areas of clinical nutrition, community nutrition, and food service management. 

Our program is approved for ACEND option #4: student-identified graduate degree. Students can be enrolled concurrently in any accredited graduate degree program that is offered online and does not conflict with the dietetic internship supervised practice rotations (i.e., generally between 8:00 a.m. – 5:00 p.m.), or the program’s quarterly DI Seminar class, which is held on Wednesdays from 3:00-5:00 p.m. The self-selected graduate program should be completed by the end of October 2025, which aligns with 150% of the SPU Nutrition and Dietetics Internship program length.

Upon completion of the SPU Nutrition and Dietetics Internship program and a graduate degree, program finishers will be able to sit for the Examination for Registered Dietitian Nutritionists. 

Our Mission

The mission of the SPU DI program is to prepare graduates for entry-level work as registered dietitian nutritionists to support the health and well-being of individuals, families and communities, and to be leaders in the dietetics profession and in the community at large. Our graduates will use their food and nutrition expertise to engage the culture and enhance the lives of others through effective leadership, policy impact, management of programs and services, culturally sensitive education and counseling practices, and compassionate care throughout the lifespan.

Admission Requirements

Applying to the Program

The SPU DI program accepts applications in two ways: the pre-select option and the standard submission process, both through Dietetic Internship Central Application Services (DICAS).

Pre-Select Application Submission Process

The SPU DI program offers up to 11 out of 11 intern positions to qualified SPU-affiliated applicants. The remaining positions will be filled through computer matching.

Pre-select applicants must submit an application through DICAS no later than January 06, 2023 at 11:59 p.m. PST. All candidates who apply during the pre-selection phase must upload an official transcript as part of their DICAS application showing completion of a graduate degree.

A non-refundable program application fee of $50 must be received by January 6th. All payments must be made through the Dietetic Internship Payment Portal. 

Interviews will be held in mid-January.  Applicants will be notified of their status (acceptance or non-acceptance) by January 26, 2023 (Notification Day). Applicants offered a position in the program through the pre-select option must confirm acceptance via email by January 26th (Appointment Day). Once pre-select applicants are confirmed, names and email addresses of interns will be submitted to D&D Digital Online Dietetics Internship Matching Service for the Academy of Nutrition and Dietetics by January 30st. If an applicant fails to notify the program director, via email, to confirm acceptance of his/her appointment by 11:59 p.m. PST on January 26th, the position will be filled by another candidate.

Standard Application Submission Process

To apply to the SPU DI program, applicants must submit an application through DICAS. Three letters of recommendations are required, two letters should be from Food and Nutrition Professors and one letter from a supervisor. Applications are due February 15th by 11:59 p.m. CST.  

A non-refundable program application fee of $50 must be received by February 15th. All payments must be made through the Dietetic Internship Payment Portal.

Applicants selected for interviews will be contacted via email to schedule a Zoom interview to occur during March. Results of computer matching will be available on Sunday, April 2nd beginning at 11:00 a.m. CST (Notification Day). Candidates matched to the SPU DI program must contact the program director by 6:00 p.m. on Monday, April 3rd (Appointment Day) to confirm acceptance of the match. If a candidate fails to contact the program by 6:00 pm PST. on Appointment Day, the program is under no obligation to retain the position for the applicant.

Program Admission Requirements

• Master's degree from an accredited college or university
• An original signed Verification Statement dated within last five years
• Minimum cumulative GPA: 3.0; Minimum DPD Professional Sciences GPA: 3.0. Proof of DTR credential may be taken into consideration if an applicant's GPA is below 3.0
• ServSafe Manager Certification through the National Restaurant Association at the time of application and uploaded as a supplemental document in the DICAS application
• Applicants may be admitted to the SPU Nutrition and Dietetics Internship program prior to completing a graduate degree if they upload documentation to DICAS showing current enrollment in a graduate degree program, are in the final quarter/semester of their graduate degree, and if they plan to finish the graduate degree program before June 30th.

Preferred Qualifications (in no ranked order)

• Experience in clinical, community and/or food service management settings
• Mission, study abroad or volunteer experience with diverse cultures
• Involvement in a state or local dietetic association
• Leadership experience

Evaluation of Prior Learning Experience

Dietetic interns may opt to apply for prior learning credit toward their internship hours. Granting of hours is up to the complete discretion of the Dietetic Internship Director and will be based upon the quality of experiences and competencies met, not on the length of time in prior jobs or volunteer positions.

Tuition and fees for the dietetic internship will remain the same, regardless of the amount of prior learning hours granted. Additionally, a fee of $50 for review of PLA will be assessed. Prior learning is assessed only after an intern has been accepted into the program.

The following components should be submitted by the date communicated by the program director. Review and determination of credit hours will be completed within 2 weeks of submission.

The application should include: a cover letter providing an overview of the information in your portfolio and a brief introduction to your areas of prior experience, completed PLA form comparing your prior learning and experiences to the DI competencies. and a portfolio containing supporting documentation of competencies met.

Portfolio Examples Include:

• Resume (required).
• Job descriptions for experiences you are hoping to apply toward competencies.
• De-identified examples of chart notes showing Nutrition Care Process.
• Educational handouts and lesson plans.
• Professional presentations.
• De-identified foodservice management reports.
• References with contact information for supervisors or other professionals that can attest to your prior experiences (required).

Any experiences for which you do not have supporting documentation may be checked with your supervisor of those experiences. Upon receipt of your completed prior learning assessment application components, an interview will be scheduled with the Dietetic Internship Director to review and discuss any needed clarifications.

Address application to Professor Joey Freeman, MS, RD, Dietetic Internship Director.

Nutrition and Dietetics Internship Certificate

45 Credits Minimum

Course List

Code	Title	Credits
Program Requirements
FCS 6940	Nutrition and Dietetics Internship 1, 2	15
Total Credits		45

¹

Take 15 credits of FCS 6940 in Autumn, Winter, and Spring quarters.

²

Successful completion of the seminar course, supervised practice, and a master's degree will result in issuance of a Verification Statement required to sit for the Registration Examination for Dietitian Nutritionists.

Program Learning Outcomes

Program Goal 1

Graduates are prepared for entry-level practice as registered dietitian nutritionists in the areas of medical nutrition therapy, community nutrition, and food service management. Program Goal 1 will be assessed based on the following objectives:

• At least ninety percent of program graduates take the CDR credentialing exam for dietitian nutritionists within 12 months of program completion. (Graduate performance on Registration Exam objective)
• The program’s one-year pass rate (graduates who pass the registration exam within one-year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%. (Graduate performance on Registration Exam objective)
• At least 80% of students complete program/degree requirements within 12 months (150% of the program length).  (Program completion objective)
• Of graduates who seek employment, 75% are employed in nutrition and dietetics or related fields within 12 months of graduation. (Graduate employment objective)
• At least 80% of program graduates who complete the survey will rate their preparation for entry-level practice as satisfactory or higher. (Program specific objective)
• At least 75% of employers who complete the survey will agree that graduates demonstrate satisfactory preparation for entry-level practice. (Employer satisfaction objective)

Program Goal 2

Graduates demonstrate knowledge and skills in cultural competence. Program Goal 2 will be assessed based on the following objectives:

• At least 75% of employers who complete the survey will agree that graduates demonstrate satisfactory communication skills when interacting with culturally diverse populations across the lifespan. (Employer satisfaction objective)
• At least 80% of program finishers who complete the survey will agree that the program prepared them to provide effective culturally-sensitive nutrition education and counseling across the lifespan.
• At least 80% of program finishers who complete the survey and who participated in the optional international rotation in India will agree that the experience enhanced their knowledge in working with culturally diverse populations.

Program Goal 3

Graduates actively participate in leadership and service roles within the nutrition and dietetic profession or the community at large. Program Goal 3 will be assessed based on the following objectives:

• At least 75% of employers who complete the survey will state that graduates are actively involved in leadership roles within their organization.
• At least 50% of graduates who complete the survey will report participation in at least one leadership position within the dietetics profession within five years of program completion.
• At least 75% of graduates who complete the survey will report involvement in a nutrition-related community service project within two years of program completion.
• At least 50% of graduates who complete the survey will report participation in one or more of the following services to the profession: precepting dietetic interns, overseeing undergraduate field experiences or internships, providing job shadows, or mentoring students.

Program outcomes data are available upon request.

Professional Licensure Disclosure

If you plan to become a registered dietitian (RDN), note that eligibility and procedures for certification/licensure vary from state to state. Further, requirements for certification/licensure can change without notice.

The state professional licensing boards make the ultimate decision as to whether or not an individual will be eligible for licensure based on the rules and regulations in place at the time the individual submits their application for licensure. Find information here about certification/licensure in the state where you intend to practice your profession.