Curriculum Outline

Program Length & Breakdown

The Internship begins with an orientation to the program.  Distance Interns will participate in orientation activities concurrently with all other interns.

  Orientation activities include:

  • Overview of the School and Program
  • Review of the Policies and Procedures Manual and Intern Handbook
  • Collection and review of all required documents (if not previously submitted)
  • Review of study materials sent to Interns over the summer
  • Semester schedule (mandatory meetings, seminar dates, etc.)
  • Paperwork for first rotations (assignments, schedules, processing through volunteer office)
  • Overview of supervised practice rotations (what to expect, professional conduct, pre-rotation assignments and curriculum, journals, competencies, evaluations)
  • Guest speakers


Following orientation, interns begin their supervised practice rotations.  The ACEND competency statements for entry-level dietitians were used to design the supervised practice curriculum.  There are three major rotation areas:

  • food service management (5-6 weeks)
  • medical nutrition therapy (acute care setting) (12 weeks)
  • community nutrition and public health (electives) (16-17 weeks)


The number of hours of full-time supervised practice per week varies from site to site with a range of 35-40 hours/week, depending on the schedules of the site.  During rotations, interns begin by observing and assisting staff members and progress through increasingly more responsible activities.  Experiences are sequenced to allow for the development of competencies and interns are expected to demonstrate near entry-level competency during the staff relief period at the end of each rotation.  During the supervised practice hours, dietetic interns also participate in departmental in-service programs, rounds, staff meetings, case study presentations, journal clubs, and professional development workshops.  Constructive performance appraisals during supervised practice rotations encourage self-improvement.  Preceptors provide informal and formal feedback during each rotation, as well as at the rotation’s conclusion. In addition, the internship director periodically meets with each intern to discuss his or her overall progress in the program.

When the interns participate in the supervised practice portion of the internship, they simultaneously attend the weekly Intern Seminar taught by the Internship Director.  During the seminar, direct experience is supplemented with informal discussions, assignments, group and individual projects, case studies, presentations, and exams.  Interns are expected to commit daily, on average, two to three additional hours outside the program to readings, rotation journals, assignments, case studies, projects, presentations, curricula, and general preparation for rotations.  The seminar also provides an opportunity for support and shared learning.  Students are able to discuss their internship experiences with the internship director and classmates.  During the spring semester, the seminar focuses on preparation for the Registration Examination for Dietitians (e.g., study guides, review questions, practice exams) and career development (e.g., resumes, cover letters, interviewing skills, preparation of the CDR continuing education portfolio). 

Throughout the year, interns attend local dietetic association meetings and participate in activities that encourage professional development.  In addition, the Hunter nutrition program sponsors on-campus meetings and workshops.  Each dietetic intern is encouraged to become an affiliate member of the Academy of Nutrition and Dietetics.  Associate membership in The American Public Health Association (APHA) and student membership in the Greater New York Dietetic Association is also recommended.

Program Schedule

The Internship runs from the week following Labor Day through the last week of May/first week of June. The program consists of approximately 1,200 hours of supervised practice and 100 hours of didactic instruction (class room and on-line) within 38 weeks extending over 9 months.


Vacation time will be according to the CUNY academic calendar (available at [a5]  ) unless arranged otherwise with the Internship Director and preceptor(s).  Field visits and attendance at professional meetings will be coordinated during the year and compensatory time will be arranged as appropriate.  Time off for religious holidays/observances can be arranged according to the policy and procedures of the facility and with the approval of the Internship Director and the Intern’s preceptor.  In addition, students may take 3 personal days which must be pre-approved by the Internship Director and the Intern’s preceptor.

Internship Courses

The following courses will be taken by all Dietetic Interns.  Together, they constitute the Internship Program (IP).  The Intern Seminar course is designed to provide didactic experiences that support and enrich the supervised practice component of the Dietetic Internship.  Students will register for NUTR 700 and NUTR 701 in the fall, and receive a grade of incomplete until the internship is completed at the end of the spring semester . A Verification Statement is granted only upon completion of all (4) four courses. Sessions will cover topics of current interest in the practice of dietetics and public health nutrition.  Students will have opportunities to share their experiences from the Internship field sites.  Guest lecturers will be invited to speak on a variety of topics throughout the semester.  The spring semester courses will focus on RD Exam review (including practice exams, test-taking tips, etc.), professional development (CDR Portfolio, resume and cover letter preparation, and the job search process.)

Students may use the 12 credits of IP course work in lieu of 9 credits of Public Health Nutrition Electives and 3 credits of Field Experience in Public Health Nutrition towards the MPH degree.

Each course is 3 graduate credits.

NUTR 700      Seminar in Dietetics Practice   Discussions and student presentations of topics of current interest in the practice of dietetics and public health nutrition.  This course meets weekly throughout the year. 

NUTR 701       Pre-Professional Practice in Dietetics: Clinical  Supervised Externship in clinical dietetics, and classroom discussions of readings and field experiences.

NUTR 702        Pre-Professional Practice in Dietetics: Food Service  Supervised Externship in food service and personnel management, and classroom discussions of readings and field experiences. 

NUTR 703        Pre-Professional Practice in Dietetics: Community  Supervised Externship in community nutrition, and classroom discussions of readings and field experiences.


For additional information please contact:

Ann Gaba,Ed.D, RD, CDN, CDE

Internship Director

CUNY School of Public Health at Hunter College;

2180 Third Avenue, room 611New York, NY 10035

(212) 396-7773
2180 Third Ave NYC 10035
(212) 396-7729