Dietetic Internship: Curriculum

Curriculum

UMDNJ Dietetic Intems explore major areas of dietetics through both classroom instruction and clinical experiences. In the summer prior to the start of the internship, interns complete a variety of didactic review materials including written assignments, programmed instructions and readings in order to review foundation knowledge and provide the tools needed for clinical practice. During the internship, generally the interns spend four days of the week in the clinical area. The fifth day is devoted to classroom instruction, consisting of special lectures in medical science and nutrition, community/public health, food service management, journal review sessions, debates, field trips and group discussion related to clinical experiences. Descriptions of the major course areas and the experiences included are listed below.

Dietetic Practice: Tools and Techniques

The course introduces the Dietetic Intern to the fundamental principles of nutrition care management including: communication and interviewing, anthropometric, biochemical and physical assessment; documentation in the medical record; nutrition care planning; counseling techniques; educational methodology and evaluation strategies; material development and utilization of technology. The knowledge gained in this course is utilized in all clinical experiences of the internship. (3 credits)

Advanced Clinical Nutrition I and II

A total of sixteen weeks of clinical experience is provided. Included among the experiences are: in-patient surgery and medicine, intensive care/nutrition support, ambulatory care nutrition, renal dialysis, diabetes care, and rehabilitation. Nutrition care encompasses acute and chronic intervention as well as preventive programs for adults of all ages.

Classroom instruction in this course emphasizes the principles of normal and preventive nutrition as well as medical nutrition therapy. The relation of physiology, pathology, endocrinology and pharmacology to modification of nutrient needs of the individual are stressed. Research in these areas is reviewed and its application is discussed through presentation of case studies. (14 credits)

Seminar in Management for Dietitians

This course includes classroom sessions on the managerial and administrative principles and practices needed by a dietitian. It includes organizational planning, personnel management, fiscal management, food management, continuous quality improvement and sanitation, as well as research methodology.

Nine weeks of clinical practice are provided where principles may be applied. This includes food service administration, geriatrics-long term care, management of dietetic and community education and staff relief.

The management experience culminates with a series of stimulating community assessment research projects developed and implemented by the interns. (5 credits)

Public Health Nutrition

This course surveys various programs, agencies and organizations which offer nutrition services for the public. Observations and clinical practice encompass programs of prevention and intervention, normal and remedial nutrition care and education. Clinical experiences include community health promotion, oral health, food security and a specialty practice in dietetics rotation.

The Interns also participate in a variety of legislative and hunger activities and they participate in a week of cross-training and "multiskilling" activities . (3 credits)

Maternal and Child Nutrition

Clinical experiences in maternal and pediatric areas include two weeks in various adult and adolescent prenatal, gynecologic, and postnatal services. Two weeks are devoted to pediatric services where well baby and chronic disease are explored.

Classroom instruction focuses on the physiological changes during prenatal and postnatal periods and the nutritional needs of the pregnant woman during this period of the life span. Nutritional needs of the neonate, infant, child, and adolescent are emphasized. Determination of normal growth and development patterns at each age and the effects of malnutrition and/or disease on the normal mental, physical, and emotional growth and development of infants and children are discussed. (5 credits)