Program: Description & Completion Requirements
Each year, twelve interns begin the Ӱ IPND which is a practicum, also called a dietetic internship, blended with an M.S. degree in Nutritional Science. The program specifics are listed below.
This is a two-year program that officially began fall of 2014. Computer-matched students complete graduate courses the first year, and then complete the supervised practice (internship), along with either a thesis or directed project, the second year. A sample schedule of the program is outlined below:
M.S. Total Required Units: 36 units
| Fall | Spring |
|---|---|
|
NUTR 530A (3) Macronutrients |
NUTR 530B (3) Micronutrients |
Advancement to Candidacy after successful completion of the Spring semester.
| Fall | Spring |
|---|---|
|
NUTR 591A Internship (3) |
NUTR 591A Internship (3) NUTR 591B (3) Seminar in Nutrition & Dietetics NUTR 692 or 698* (3) Directed Project/Thesis |
*Course sequence may be subject to change.
Required Courses Included in the MS Program (total of 18 units)
|
EDP 519 or HSC 503 |
Advanced Statistics |
(3) (3) |
| Culminating/Capstone Experience (3 units) | ||
| NUTR 692 or NUTR 698 | Directed Project/Thesis | (3) |
NUTR 591A: Professional Practicum in Dietetics (total of 6 units) Supervised Practice or Dietetic Internship Schedule begins in the second year for two semesters: NUTR591A Fall & Spring.
NUTR 591B: Seminar in Dietetic Practice (total of 6 units)
Weekly lectures and meetings with IPND Director in the second year for two semesters: fall and spring
Possible Area of Specialization Courses (total of 3 units):
|
NUTR 539 HSC 507
|
Nutrition and Aging (3) Health Equity & Disparities Other courses may be taken in consultation with Graduate Advisor. |
NUTR 591A is the supervised practice or Dietetic Internship portion of the program that is taken fall & spring. This totals (~34 weeks) and includes ~1,000 supervised practice hours.
Following the first week of NUTR 591A, which is the 'Orientation Week', interns spend 32 hours/week (Tuesday - Friday) during fall and spring in assigned rotations:
- Nutrition Therapy (10 weeks)
- Outpatient (2 weeks)
- Community Nutrition (4 weeks) and Head Start (1 week) plus Nutrition Education (2 weeks)
- Pediatrics (1 week)
- Food Service (6 weeks)
- School Nutrition Service (2 weeks)
- Business/Entrepreneurship (1 week)
- Leadership (1 week)
- Professional Development (1 week)
- Nutrition Across the Life Cycle Communication (1 week)
The Internship Director assigns Interns to all facilities.
NUTR 591B: Seminar in Dietetic Practice
This is a 3-unit seminar class taken fall and spring semesters consisting of weekly lectures and/or meetings with the Director.
The Ӱ Internship Program in Nutrition and Dietetics (IPND) is a part of the Greater Los Angeles Dietetic Internship Coalition (GLADIC) which meets on most Mondays during fall and spring semesters. Interns are required to drive to various locations throughout LA and Orange Country for these seminars unless they are held virtually.
Program Completion and Graduation Requirements
The student will complete the IPND/MS when the following has been achieved:
- Completion of 1,024 hours of practicum (NUTR 591A) with, at a minimum, satisfactory peformance as entry-level as evaluated by preceptors and receiving a credit grade (pass/credit) for the practicum and a A or B for the seminar (NUTR 591B),
- Completion of all 36 units of graduate course work with a grade of "A or B",
- A written/approved Thesis or Directed Project (and stated as M.S. degree granted on their Ӱ transcript), and
- An oral defense and poster presentation of the Thesis or Directed Project.
When an Intern meets the above criteria, he/she will receive an ACEND Verification Statement for the Dietetic Internship signed by the IPND Director. Intern graduates will then be eligible to apply to take the Registration Exam for Dietitians.
Concentration
The Ӱ IPND features a “Nutrition Across the Life Cycle Communication” (NALCC) concentration. The concentration is included within the internship rotation, NUTR 591B seminar and course projects. It is competency-based and designed to develop unique communication, education and health promotion skills. These skills enhance the ability of the graduate to perform the following:
- Interview, counsel, and guide individuals with nutrition decisions and eating behaviors across all stages of the lifecycle using Motivational Interviewing,
- Create age-appropriate nutrition education media in the form of a taped Public Service Announcement, and
- Critically analyze a 10-year health promotion and chronic disease prevention or treatment plan for clients in any stages of the lifecycle.
