Structure

 Interns complete the graduate coursework and the dietetic internship in 16 months, with the majority of the supervised practice component of 6.5 months or 26 weeks occurring between June and December of the second year. Research projects and/or additional coursework by students can add an additional semester to the completion of the master’s degree.

Schedule

Students begin their coursework the first summer or fall semester after their acceptance into the program. They take 0-6 credit hours during the optional first summer, 9-12 credit hours during the first fall, 9-12 credit hours during the spring semester, then 6-9 credit hours during the second summer and 3-6 credit hours during the second fall semester. See these links for the proposed course order by thesis or coursework only, which can be found in the MS Nutrition Handbook and the MS ESN Handbook.

Classes are scheduled weekdays or online. Some courses may be offered via video to the TWU Denton campus, with the instructor being present on the Houston campus. On-line courses and some face-to-face courses may require a lap top or tablet in order to take exams. Once full rotations begin in the summer of the second year, they are 40-45 hours per week for 27 weeks. In supervised practice experiences, interns receive one-on-one instruction with experienced preceptors.

The internship program follows the TWU Academic Calendar for major Holiday breaks (Thanksgiving, Christmas, Spring Break), unless otherwise coordinated with the DI Director, rotation site and student during Supervised Practice experiences. Individual Holidays are followed per the assigned rotation site’s calendar at the time the Holiday occurs. There is no break in rotations between the Spring and Summer semesters. 

 Supervised Practice Content Areas and Sites

Supervised practice experiences are divided into the following content areas: clinical, foodservice management, community, pediatrics or geriatrics, and specialty/elective. The affiliated facilities providing the major supervised practice experiences are located in the Dallas Ft. Worth metropolitan area. Clinical rotations may be done in a variety of locations in the DFW area, including several major healthcare systems and facilities. Foodservice management rotations may be done in school districts or medical centers. Community rotations are completed with Meals on Wheels, WIC, or with a food bank. Specialty/elective rotations may be done in some of the following areas: eating disorders, nutrition research, bariatrics, sports, private practice, oncology, telehealth, Zoo nutrition. 

TWU interns receive one-on-one training with experienced preceptors throughout the program. During the program, interns gain experience and practice skills in facilities such as major regional medical centers, community hospitals, public school foodservice facilities, private practice RDNs, bariatric, dialysis and diabetes centers, telehealth, eating disorder clinics, sports nutrition, WIC, long term care, and various community/preventive health agencies. Although the DI Director determines most rotation placements, interns are encouraged to select other sites that reflect their career goals and educational needs. These vary from year to year, and no placement at any particular site can be guaranteed. In some specialty rotations, preceptors without large office space may have some students complete some of the rotation projects from home with frequent contact via phone, video conference, or email. If any virtual/remote rotations are offered, they will compose less than 15% of the 1100 required internship hours.

Page last updated 11:27 AM, June 28, 2024