Dietetic Internship

GPHN class of 2009The Dietetic Internship Program (DI) is an 11-month certificate program that begins in mid-August and finishes in June.

The DI program strikes a balance between rigorous supervised practice training and evidence-based didactic learning opportunities. Service learning and community outreach experiences are facilitated and encouraged. Students who successfully complete the DI program earn a minimum of 40 credits and receive a verification statement signed by the DI Director. Upon completion of the program, exit paperwork is processed and submitted to the Commission on Dietetic Registration for the student to be granted eligibility to apply for the national registration examination for dietitians.



The Dietetic Internship Program prepares graduates to deliver evidence-based nutrition care and dietetics services to improve the health of Oregonians and individuals living throughout the United States. We foster the pursuit of excellence in dietetic interns through the provision of a wide array of experiences in professional leadership and practice to be carried forward into their respective career paths.

Program Goals and Outcome Measures

Goal #1

To provide evidence-based didactic and experiential education to dietetic interns so that they may complete the internship and pass the national Registered Dietitian (RD) exam in a timely manner.

Outcome Measures

  • Over a five-year period, 90% of interns enrolled in the DI program will complete the program within 16 months, which is 150% of the program duration. 
  • Over a five-year period, 75% of interns enrolled in the combined MS/DI program will complete the program within 36 months, which is 150% of the program duration.
  • 90% of graduates will pass the national RD examination on initial attempt.

Goal #2

To prepare graduates for competitive entry-level positions in the field of dietetics.

Outcome Measures

  • 80% of graduates will obtain employment in the field of dietetics within one year of graduation. The job placement rate is calculated using data from graduates who are actively seeking employment. Graduates who are pursuing further education or who are not seeking employment for personal reasons are excluded from the calculation.
  • 50% of employers will rate our graduates as either superior or above average in comparison to employees of similar age, education, experience and responsibility.

Goal #3

To foster professional leadership and specialty practice skills in graduates.         

Outcome Measures

  • 50% of graduates will report on follow-up surveys that they have assumed a leadership role in their place of employment, volunteer organization and/or local, state or national professional organization within five years of graduation. This may include, but is not limited to, serving on a workplace or volunteer organization committee, task force, board of directors, or interdisciplinary team or obtaining a management position.
  • 25% of graduates will report on follow-up surveys that they have obtained or are working towards obtaining one or more specialty certification(s) from the Commission on Dietetic Registration, National Board of Nutrition Support Certification, National Certification Board for Diabetes Educators, or other certification from an accredited professional organization, or a graduate degree from an accredited university within five years of graduation.
  • 50% of graduates will report on follow-up surveys that they have become a preceptor for one or more dietetic internship programs within five years of graduation.