Dietetic Internship Mission, Goals and Philosophy

Internship Program
Program Overview
Mission, Goals and Philosophy
Activities
Application Process
Expenses
Rotations and Sites

Legislative Day, Lansing, March 2019

The 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. 

The 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 2015 through 2019:

  1. Program completion rate over 5 years: 100 percent
  2. Passage rate on Commission on Dietetic Registration (CDR) exam within one year of first attempt based on past five years: 95%
  3. Percentage of graduates who found employment in dietetics or related fields, or attended graduate school full time, within 12 months of graduation: over 90%
  4. The program received favorable evaluations from both program alumni and employers one year post-internship.
  5. Over 30 percent of 2013-17 graduates have earned a masters or advanced practice certificate; 60 percent are enrolled in a graduate program and/or are working toward certification.

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 RDN required by The Accreditation Council for Education in Nutrition and Dietetics (ACEND).