Saint Louis University

Dietetic Internship Graduate Coursework

The 30 hours of graduate credit required for internship completion is applied to the Master of Science in Nutrition and Dietetics at Saint Louis University. A Master of Science in Nutrition and Dietetics is awarded upon the completion of all internship requirements. The Department of Nutrition and Dietetics offers five master's concentrations: Medical Dietetics, Nutrition and Physical Performance, Culinary Entrepreneurship, Public Health Nutrition, Medical/Pediatric Nutrition and a dual degree in Nutrition and Dietetics and Master of Public Health.

All dietetic interns must be admitted to the Graduate Education and are considered full time graduate students with all rights and privileges. Interns must maintain a minimal grade point average of a B- in each graduate course with a cumulative GPA of at least a 3.0 to remain in the Graduate program. The courses are taught on the SLU campus in the evening following the assigned clinical rotations. The required courses for all interns concentration specific courses are outlined below.

Required courses during the Internship

The following courses are required of all interns, regardless of concentration:

  • DIET 594: Dietetic Internship I and II (fall, spring, 3 credits)
  • DIET 510/513: Human Nutrition and Physiology (fall, spring, 3 credits each)
  • DIET 588: Seminar in Dietetics Research (fall, 1 credit)
  • MGT 589: Research in Nutrition and Dietetics (spring, 3 credits)

The required concentration specific courses are outlined below.

Nutrition Therapy

  • Nutrition Counseling (fall, 3 credits)
  • Clinical Systems Management (summer, 2 credits)
  • Regressional Analysis and Non-Linear Models (summer, 3 credits)
  • Elective options: Community Nutrition (spring, 3 credits), Nutrition Education (spring, 3 credits), Nutrition and Physical Performance (spring, 3 credits), Sustainable Food Systems (spring, 3 credits), Culinary and Medicinal Herbs (spring, 3 credits).

Culinary Entrepreneurship

  • New Venture Initiation (fall, 3 credits)
  • Advanced Business Planning for New Ventures (spring, 3 credits)
  • Marketing Management (summer, 3 credits)
  • Elective options: Gastronomy (summer, 3 credits), Creating Sustainable American Cuisine (summer, 3 credits), Sustainable Food Systems (summer, 3 credits), Food Processing: Farm to Institution (summer, 3 credits), Clinical Systems Management (summer, 3 credits)

Nutrition and Physical Performance

  • Bioenergetics of Exercise (fall, 3 credits)
  • Exercise Testing and Prescription (spring, 1 credit)
  • Nutrition and Physical Performance (summer, 2 credits)
  • Clinical Systems Management (summer, 3 credits)

Medical/Pediatric Nutrition

  • Pediatric Nutrition (fall, 3 credits)
  • Clinical Systems Management (summer, 3 credits)
  • Elective options: Gerontological Nutrition (spring, 3 credits), Community Nutrition (spring, 3 credits), Nutrition and Physical Performance (spring, 3 credits), Nutrition Education (spring, 3 credits), Nutrition Counseling (spring, 2 credits)

Public Health Nutrition

  • Nutrition Education (fall, 3 credits)
  • Community Nutrition (spring, 3 credits)
  • Clinical Systems Management (summer, 2 credits)
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