Dietetic Internship Courses
Definition of a Credit Hour: Courses offered through the Graduate Programs in Human Nutrition, the Dietetic Internship Program and the Masters in Clinical Nutrition/Masters in Clinical Dietetics meet/exceed the standard definition of a credit hour for our didactic courses, seminars and conferences and readings courses. We define one credit hour as providing one hour of direct contact with the instructor per week of the term and, in addition, that students will perform on average at least 2, usually 3, hours of independent work per week outside the classroom. In this type of course arrangement, 1 credit hour = 1 instructor contact hour + about 3 hours of independent work per week or 1 credit hour = about 4 hours of work per week, on average, total. Students enrolled in the Dietetic Internship also participate in supervised practice through NUTN 504. Students enroll in 6 credits of NUTN 504 each term during the fall, winter, and spring terms to complete 1200 hours of supervised practice throughout our 10 month Dietetic Internship Program [a requirement for accreditation with the Accreditation Council for Education in Nutrition and Dietetics]. On average, students complete 32 hours per week of supervised practice that includes direct contact with preceptors and supervised independent work. In this type of course arrangement 1 credit hour = 5.3 hours of supervised and independent work per week total.
DI Courses
DI Courses
Experiential Learning; Fall, Winter and Spring Terms
NUTN 504 Supervised Practice; 6 credits/term; Fall, Winter, and Spring TermsDidactic Courses, Fall Term
NUTN 510 Principles of Dietetics I, 4 credits
NUTN 513 Applied Dietetics I (Management), 2 credits
Didactic Courses, Winter Term
NUTN 511 Principles of Dietetics II, 4 creditsNUTN 514 Applied Dietetics II (Research), 2 credit
Didactic Courses, Spring Term
NUTN 512 Principles of Dietetics III, 4 credits
NUTN 515 Applied Dietetics III (Case Presentations), 2 credits
