Master of Science in Nutrition/Dietetic Internship
The Master of Science in Nutrition/Dietetic Internship (MS/DI) is a full-time, 16-month, four-semester program (fall, spring, summer, and fall). Students rotate through the program with an established cohort of other MS/DI candidates. During their first fall semester, MS/DI students focus on coursework. In the remaining three semesters, students engage in a combination of practicum rotations and graduate coursework.
The MS/DI is 33 credits with the supervised practice rotations contributing 9 credits. Transfer credits may be awarded for the electives (maximum 8 credits), but not core courses. Advisor approval is required. Students should follow the graduate school policy and form for transfer credit requests.
The practicum part of the program provides approximately 1,429 hours of "hands-on" educational experience. Interns can expect to spend 40 hours per week in rotations, with additional time required for completion of practicum assignments, coursework, and some travel opportunities. Each intern must complete the DI by the end of 16 months scheduled over the academic year.
The master's coursework is offered in a hybrid model. Classes are 100% online. Some require students to go to a distance learning classroom; others offer remote access via video conferencing software. In addition, some classes are self-directed, requiring students to work autonomously.
Classwork employs a variety of learning strategies, including case studies, oral presentations, research projects, exams, and other modalities. Culminating activities include:
- Capstone Project: A scholarly activity, requiring students to write, present, and defend their project that may include a range of activities such as:
- Grant writing and submission
- Analysis of a current data set and preparation of a manuscript
- Development and execution of a small research study leading to submission of a presentation abstract as determined appropriate by the advising faculty member and student
- Optional Thesis: Students may choose to write a thesis in place of the capstone. Students who opt for a thesis project may find it beneficial to increase the thesis credits and decrease the elective courses.
New students are admitted during the fall semester. Eighteen students (10 in Pocatello and 8 in Meridian) are admitted to the program with the April computer match. Two of the interns accepted to the internship in Pocatello will complete their rotations in Twin Falls.
Enrollment in the ISU DPD and/or fulfillment of specific requirements does not ensure admission into the ISU Dietetic Internship program.
Program eligibility and admission requirements must be met prior to beginning the Dietetic Internship:
- Grade point average of at least a 3.00 on a 4.00 scale
- Bachelor of Science in Dietetics, Family and Consumer Sciences (Home Economics), or Food and Nutrition
- Didactic Program in Dietetics requirements completed (as established by ACEND® of the Academy of Nutrition and Dietetics)
- Verification statement of DPD coursework
Work experience in food service or health care is desirable, but not mandatory for admission.
How to Apply
The Department of Nutrition and Dietetics website provides more information about the specific steps of the combined MS in Nutrition/Dietetic Internship application process.
|Masters of Science in Nutrition with Dietetic Internship (Public Health Emphasis)|
|NTD 6609||Seminar for Dietetic Interns (late 8 weeks)||2|
|NTD 6610||Current Topics in Nutrition||1|
|NTD 6620||Nutritional Epidemiology||3|
|NTD 6622||Maternal, Infant, and Child Nutrition||3|
|NTD 6624||Nutrition and Aging||3|
|NTD 6640||Research, Writing, and Grantsmanship||3|
|NTD 6645||Capstone Project I||3|
|MPH 6620||Health Program Planning and Evaluation||3|
|MPH 6660||Behavior Change Theory and Applications||3|
|NTD 6655||Dietetic Internship Practicum I||3|
|NTD 6656||Dietetic Internship Practicum II||3|
|NTD 6657||Dietetic Internship Pract III||3|