Each year, the KSC Dietetic Internship will accept 16 interns during the April matching through DICAS. We will accept 10 interns into the regular (local) track, and 6 interns into the distance clinical track. See "Clinical" below for more information about the distance clinical track.
The internship year begins in September, and the program provides a minimum of 1,320 hours of practical field experience. We are a full-time internship that accepts up to two part-time interns per year. The full-time option should be completed in 11 to 12 months. The part-time option should be completed in 12 to 18 months.
Rotations, Rotations, Rotations!
Orientation and Advising
Orientation will take place on campus at the end of August/beginning of September. These orientation days are designed to prepare you for independent work throughout the internship.
Class Days (held every Monday in the Fall and Spring semesters)
Classes will help you expand on the knowledge and skills gained on site. Fall classes include Clinical Nutrition Applications and Educating Through the Lifecycle. Spring classes include Food, Wellness and Social Environment and Research and Public Policy. Classes often include guest speakers who cover a variety of topics including: clinical disease states, nutrition care process, research, nutrition support, behavior change, food service, entrepreneurship, whole foods, energetics of food and the body, complementary medicine, herbs, and more. Eighteen graduate credits, offered through the graduate Department of Education, are earned during class days and field experience throughout the year.
Community Wellness and Nutritional Health Promotion (420 hours)
This rotation requires interns to spend a minimum of 420 hours working with clients in all phases of life and in a variety of community settings. You will spend 40 hours working with both adults and seniors. You will spend 140 hours working in food systems and food insecurity rotations. You will also spend 55 hours working in a nutrition counseling setting (WIC). The remaining hours may be spent working with groups depending on intern interest and community needs. This rotation will provide you with experience in counseling, public health, and community settings. (Note: Rotations in eating disorders are not currently available and there are limited opportunities for private practice counseling.)
Clinical (440 hours)
This rotation requires interns spend a minimum of 55 eight-hour days (at least 440 hours) gaining clinical nutrition knowledge in a clinical facility. Clinical rotations take place in one or a combination of the following settings: acute care, sub-acute care, long-term care, and rehabilitation hospitals. Interns will be expected to perform with increasing competence and independence through the course of the rotation. By the end of the rotation, you will be able to provide staff relief at your clinical site. These placements are individualized based on availability and your prior experience and interests. Note that because there are a limited number of clinical opportunities in Keene, you can expect to commute up to one-and-a-half hours each way to your facility.
After completing didactic coursework and all other internship requirements, the distance clinical interns will return to their home community or geographic area of their choice to complete their 440 hour clinical rotation. Most distance clinical rotations will start in mid-May to early June. Interns on the distance clinical track will need to locate their own clinical site and preceptor prior to submitting their application to the program. The hospital and preceptor must meet our clinical site criteria. It is expected that distance clinical interns will complete the full internship in 11-12 months. Distance clinical interns will apply to the internship under a separate program code. Please see the Distance Clinical page and Application Process page of the website for more information.
Management (140 hours primary food service management; 60 hours secondary food service management experience)
In this rotation, interns will learn how a food service operation functions and begin to develop management skills through observation, practice, and supervision. All interns are placed in schools and healthcare settings. The secondary food service management hours will include working in a different food service facility. Examples may include working with programs such as Head Start and Meals on Wheels.
Specialty (140 hours)
This rotation allows you to explore your interests and create individualized learning experiences. You may choose from a variety of options, including advanced practice in one or more of your community, clinical, or food service rotations. This rotation can also be used to explore employment in non-traditional settings. You may need to use some specialty hours if required competencies are not met in other rotations in the allotted time.
NEW ROTATION: Coaching and Research (120 hours)
This rotation requires a minimum of 120 hours, allowing interns to practice motivational interviewing and nutrition application skills to conduct one-on-one nutrition coaching sessions with Keene State students. Interns will receive advanced training and field experience with behavior theory research ethics, methods and design, nutrition assessment, survey design and validation, the literature review process, grant assessment and professional writing. The 2017-18 DI cohort will work with dietetic internship staff in designing a formal research study integrating the KSC nutrition coaching program.
Pre-Internship Summer Assignments (hours vary)
Upon acceptance to the program, you will be required to complete six pre-internship clinical review homework assignments. These are comprehensive worksheets covering various disease states, medications, medical terminology, and nutrition therapy. Due dates will occur throughout the summer prior to the start of the internship. Each assignment generally takes 20+ hours to complete.
Program Completion Requirements (for local and distance clinical interns):
Interns will be supported and assisted by the internship staff in order to successfully complete the program. In order to be eligible to graduate the intern must:
- Meet all core competencies as outlined by ACEND (The Accreditation Council for Education in Nutrition and Dietetics).
- Meet all program competencies as outlined by the KSC DI.
- Complete the minimum of 1320 hours of practical experience.
- Receive a rating of "3" or grea ter on final evaluation forms
- Complete all of the performance requirements of graduate classes
- Fulfill all financial obligations of the internship (tuition and program fees)
Upon successful completion of the internship, interns will receive a Verification Statement from the Internship Director and be eligible to sit for the Registration Examination for Dietitians administered by the Commission on Dietetic Registration. Click here for more information about the RD exam.