- Future Students
- B.S. Nutrition and Dietetics
- M.S. Nutrition and Dietetics
- Didactic Program in Dietetics (DPD)
- Pre-Selection Dietetic Internship Admission
- Dietetic Internship
- About the DI Program
- Mission and Goals
- Application Process
- Graduate Coursework
- Why Choose SLU
- Program Costs
- Steps to become a Registered Dietitian
Dietetic Internship Program Mission and Goals
The mission of the Saint Louis University Dietetic Internship Program is to prepare well-rounded, competent professionals who can assume entry-level challenging positions in the promotion, maintenance, and restoration of health in a variety of healthcare and community environments.
The Dietetic Internship promotes self-directed learning, self-assessment for professional advancement, and collaborative opportunities to prepare graduates for emerging jobs in the profession. The Program is designed to develop competent practitioners dedicated to service of others and to the profession. The academic courses and supervised practice experiences provided during the internship prepare the intern for entry-level dietetics practice with diverse patient populations.
The Goals of the SLU Dietetic Internship coincide with the mission of the University, which promotes the acquisition and application of knowledge and service to others and the profession. The program goals are outlined below:
To prepare graduates that can assume entry-level positions in the promotion, maintenance, and restoration of health through academic coursework, supervised clinical practice, and community exposure.
- 95% of the interns will achieve satisfactory competency on all supervised practice evaluations
- 95% of interns will achieve a minimum of a B- grade in all required graduate courses
- 80% of the interns will pass the CDR RD Examination the first time over five years.
- 95% of the interns will complete the program in 150% of the time planned for completion (15 months)
- A minimum of 80% of Alumni Surveys returned will report adequate academic preparation for entry skills
- A minimum of 90% of interns pursuing jobs will be placed within 6 months
To encourage critical thinking and application of the knowledge of food and nutrition science in the assessment and treatment of individuals and populations.
- The intern will achieve a minimum of a B- grade in all graduate courses.
- A minimum of 90% of Alumni Surveys returned will report adequate academic preparation for entry skills
To enhance professional development and commitment to service through self-assessment, professional exposure, and community involvement.
- 100% of the interns have demonstrated > 20 hours of community service.
- 100% will be members of ADA and will document completion of > 25 CEUS in the professional portfolio project.