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The Accreditation Council for Education in Nutrition and Dietetics

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Sustainability at Western Michigan University

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Sustainable Food Systems Concentration

Mission, Goals, and Philosophy - Dietetic Internship

InternsThe Mission of the Western Michigan University Dietetic Internship Program is to prepare self-directed entry-level dietitians with the clinical and managerial skills essential for competent dietetics practice in diverse and changing health care, community, and food service environments.  Its program goals are to:

  1. produce graduates who will become competent entry-level dietitians in all core performance requirements;
  2. prepare graduates who meet the employment needs and opportunities of Michigan and beyond;
  3. prepare graduates who value lifelong learning.

Program Outcomes from 2006 through 2011:

  1. Program completion rate averaged nearly 98 percent over five years.
  2. Passage rate on Commission on Dietetic Registration (CDR) exam was 84.8 percent on first attempt (averaged over five years). Of those taking the exam for the first time in 2011, 100 percent passed.
  3. Eighty-five percent of graduates found employment or became full-time graduate students within six months of program completion;, nearly 75 percent found employment in Michigan.
  4. The program received favorable evaluations from both program alumni and employers one year post-internship.
  5. At least 40 percent of graduates have also completed a masters degree, with others enrolled or nearing completion.

Program Philosophy
The WMU Dietetic Internship Program seeks: to help students build on the knowledge already gained in meeting the academic requirements of the Academy of Nutrition and Dietetics, to provide opportunities for the application of that knowledge in a variety of settings, and to develop the clinical and management skills essential for quality dietetics practice. The program includes both supervised practice and didactic opportunities in clinical nutrition (acute and long-term care), community nutrition, food service management, and school food and nutrition. A one-to-one preceptor-student ratio enables interns to build skills and achieve core competencies for the RD required by The Accreditation Council for Education in Nutrition and Dietetics (ACEND).