Academy of Nutrition and Dietetics Accredited Dietetic Internship
The department offers a combined Master of Science in Nutritional Science and Dietetic Internship (DI) supervised practice. The DI is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics (AND). Upon successful completion of the DI, the student will be eligible to write the Registration Examination for Dietitians.
The DI's mission is to provide contemporary training of entry-level nutrition professionals who will become valued leaders in multi-ethnic communities, healthcare programs and food production settings for the years 2012-2022. The two major goals of the DI are:
The Dietetic Internship has a "Nutrition Across the Life Cycle Communication" (NALCC) Concentration. The concentration is designed to develop unique communication, education and health promotion skills. These skills will enhance the ability of graduates to interview, counsel, and guide individuals with nutrition decisions and eating behaviors at all ages of individuals across the life cycle. In addition, the concentration prepares graduates with the ability to develop health promotion and chronic disease prevention programs for individuals and groups.
The DI provides 1,200 hours of practicum experience (FCS 591A: Professional Practicum in Dietetics) within a broad array of disciplines including nutrition therapy, foodservice systems management, community and business / entrepreneurial nutrition. The DI is conducted off campus at a variety of excellent facilities including, but not limited to, medical centers, health departments, school districts and community service organizations.
The student must enroll in a full academic year of two semesters and two additional sessions in the summer (sessions I and II) following the academic year. The student enrolls in 11 units of FCS 591A each fall and spring semester, and enrolls in 7 units of FCS 591A in the summer following the academic year.
During the fall and spring, concurrent enrollment is required in the 1-unit graduate seminar (FCS 591B: Seminar in Dietetic Practice). This is the didactic course supporting the practicum and constitutes 276 hours of class time.
1. Completion of a ACEND accredited Didactic Program in Dietetics with an original Verification Statement from the Didactic Program Director;
2. Earned baccalaureate degree;
3. GPA 3.0 minimum on a 4.0 scale required on the last 60 units of courses completed;
4. Related volunteer or work experience in the United States;
5. Graduate standing in the CSULB Master of Science, Nutritional Science program;
6. Completion of the Dietetic Internship Centralized Application System (DICAS) application by February 1st;
7. Additional application materials to Dietetic Internship Director by February 1st which includes a nutrition-related experience worksheet and a GPA calculation sheet (both forms can be downloaded from the DI website: www.csulb.edu/dieteticinternship); and,
8.Interview with Program Director and review committee.
The student will complete the DI when the following has been achieved:
When the student meets these requirements, he/she will receive a ACEND Verification Statement signed by the DI Director. The graduate will then be eligible to write the Registered Dietitian exam.
Graduates of the Dietetic Internship receive a total of 14 units towards their M.S. in Nutritional Science degree. This includes 6 units from the two required graduate courses of 3 units each, 2 units from FCS 591B (1 unit each semester) and 6 units from FCS 591A (3 units each semester).
Completion of the M.S. degree typically takes an additional one to two years to complete after completing the internship.
Students can view details of the dietetic internship at www.csulb.edu/dieteticinternship.
Career opportunities include employment as a professional such as clinical dietitian; nutrition consultant; entrepreneur; community nutritionist; media spokesperson or marketing manager in the food industry; foodservice manager in hospitals, medical centers, schools, universities, businesses, restaurants or hotels; researcher in the medical, food production or food manufacturing industries, and inspector in the food industry.