Program Mission

This post-baccalaureate, certificate-based program is a 44-week program which provides more than 1,000 supervised practice hours in clinical, community, food service management, and information technology.

Each week is divided into four 8-hour days of supervised practice which are mostly in-person. Interns may have a small portion of rotations that are remote or hybrid. The fifth day is devoted to class lectures, technology training, field trips, and joint class days with area internship programs.  Classes are held in-person and remotely.

The program runs from August through June in the next year. There are two weeks of vacation during the last week of December and 2 weeks of orientation. One week of electives allow the intern to re-visit one area of practice and/or develop an individualized rotation in an area of special interest.

There are not enough dietitians to fill vacancies in the Maryland-DC area in hospitals, long term care facilities and community clinics. A continuing need exists to train skilled, entry-level dietitians to meet community needs.

Each intern merits the effort of time and energy from the internship and preceptors to become a competent and proficient practitioner.  In this university-based program, the intern has a plethora of resources and opportunities that will enrich their learning.  The program believes the interns will benefit from a diverse academic setting where every intern is recognized as an integral member of the team.

Many learning experiences are planned for the intern to broaden his/her scope of the field of dietetics in addition to the information technology emphasis.  In the current dynamic health care sector, the intern needs to be aware of the many possibilities in his/her career as society has expressed a need for more and varied services. The role of "student" opens doors for the intern to observe, to question, and to evaluate these possibilities. Internship experiences will enable interns to respond to and manage environmental changes now and in the future. The internship believes the exposure of interns to many different career opportunities is an asset of the program.

Through supervised practice experience at many off-site facilities, the intern enhances his/her opportunity to meet role models and possible mentors.  The internship believes its preceptors serve as role models and mentors who embody our belief of competent and dedicated practitioners.  Further various exposures assist interns in developing critical thinking skills, problem-solving skills, effective communication skills and collaborative, team-building skills.

Participants in the University of Maryland dietetic internship must be aware that this, and all similar internships, rely on a series of “supervised practice” rotations that provide planned experiences to meet accreditation competencies.  These rotations are made available by multiple institutions to the participants of the internships under various agreements between the internship and the participating institutions.  Many of these institutions are not part of or under the direct control of the University of Maryland or the dietetic internship program.  As such, each of these institutions operates under its own set of rules, regulations, and policies; any intern assigned to one of these institutions will be expected to follow that institution’s policies and procedures.  Examples of these policies include but are not limited to, hours of operation, need for vaccinations, urine tests, identity verification, and food service operating procedures. And, while the internship is committed to making reasonable adjustments to meet the needs of an intern, there is no guarantee that every requested adjustment can be met as these non-UMD facilities set their own rules, regulations, policies, and expectations.  In that case, and with adequate notice, the internship will attempt to locate another rotation for placement.

To complete the UMD dietetic internship satisfactorily, a student must complete all planned experiences and major projects to achieve competency requirements as defined by the accreditation authority -- the Academy of Nutrition and Dietetics Accreditation Council for Education in Nutrition and Dietetics (ACEND). The internship is committed to supporting its students in achieving these competency requirements.

At the conclusion of the internship, the intern will have benefited from working with a diverse group of practitioners, developed an initial dietetic network and enter the field as a well-rounded practitioner who appreciates the importance of active career involvement.

1. Program graduates will be prepared to become competent registered dietitian nutritionists (RDNs).
2. Program graduates will be prepared to meet the employment needs of Maryland - DC area employers.
3. Program graduates will be equipped to apply information technology to nutrition, food safety, and health.

1. Goal One -- Program graduates will be prepared to become competent registered dietitian nutritionists (RDNs).

Objectives:

• At least 80% of interns complete program requirements within 15.75 months/66 weeks (150% of planned program length).
• At least 60% of program graduates take the CDR credentialing exam for dietitian nutritionists within 12 months of program completion.
• 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%.
• Of graduates who seek employment, at least 70% are employed in nutrition and dietetics or related fields within 12 months of graduation.

2. Goal Two -- Program graduates will be prepared to to meet the employment needs of Maryland - DC area employers.

Objectives:

• 100% of interns will complete information specialist training during primary technology rotation at "meets" or "exceeds" expectations.
• 100% of intern professional portfolios will "meet" or "exceed" expectations.
• 90% of employers of graduates will report interns have above average information technology skills.

3.  Goal Three -- Program graduates will be equipped to apply information technology to nutrition, food safety, and health.

Objectives:

• At least 25% of each graduating internship class will become employed by a MD-DC employer for at least two years.
• 80% of graduates achieve a satisfactory or greater rating for entry-level practice from employers based upon feedback surveys.

PROGRAM OUTCOME DATA IS AVAILABLE FROM THE DIRECTOR UPON REQUEST.

For the three-year period of 2021-2023 – 91.7 percent of our graduates passed the national registration exam within one year of their first attempt.