Dietetic Internship Program

Bay Pines VA Healthcare System

Program Intro Program Information Program Rotations Program Mission & Goals Financial Information Application Information Life in Bay Pines Bay Pines VAHCS Web Site About the Hospital.

MPH/DI Option
Length: The program spans 21 months, with 47 weeks of supervised practice experience during the second year, totaling 1448 supervised practice hours.

The MPH/DI program is a full-time program with a minimum of 32 or up to 40 hours of supervised practice per week in conjunction with online MPH class work with the University of South Florida (USF). In addition to supervised practice hours and required classes, interns may have assignments or readings designed to supplement their hands-on learning experience. Graduates will receive a verification statement upon successful completion of the supervised practice hours, the completion of the special project, and the conferral of their graduate degree.

Additional details can be found on the MPH in Nutrition and Dietetics webpage. For more information about the MPH in Nutrition and Dietetics, please contact the Director of Nutrition Programs Lauri Wright, PhD, RDN, LD/N, FADA at lywright@usf.edu. 

MS/DI Option
Length: The program spans 14 months, with 47 weeks of supervised practice (1448 supervised practice hours) concurrently.
 
The MS/DI program is structured to be completed in 14 months in collaboration with the University of Alabama (UA). Interns will simultaneously enroll in UA's fully online, 30-credit Master of Science in Human Nutrition program while completing a minimum of 32 or up to 40 hours per week in supervised practice rotations. The program is designed to build foundational knowledge prior to coursework, blend class assignments with practical internship experiences, and ensure advanced expertise in nutrition and dietetics. All courses are delivered entirely online, and out-of-state fees are waived.

You can learn more about the MS in Human Nutrition program here. For more information, contact the Human Nutrition Program Director, Tiffany Hylton, PhD, RDN, LD at tmhylton@ches.ua.edu.

Course Titles (All courses are 3 credit hours)

*Integrated with Supervised Practice—interns will need to be in rotations to take these courses (bolded in options above).

Verification Statement Only Option
Length: The program is 47 weeks totaling 1448 supervised practice hours.

The Verification Statement only option is a full-time program requiring a minimum of 32 and up to 40 hours of supervised practice scheduled per week. The program begins in August and concludes at the end of June or the first week in July, depending on the calendar year. Typically, interns are scheduled from Tuesday through Friday but may be scheduled for certain Mondays for didactic classes or project work. In addition to supervised practice hours, interns are assigned readings and coursework to supplement their hands-on learning experience. Graduates will receive a Verification Statement upon successful completion of the supervised practice hours and completion of a special project.

Our 47-week dietetic internship is completed across all program options and offers a combination of supervised and alternate practice experiences in clinical dietetics, food service administration and management, and community nutrition. Most supervised practice rotations take place primarily at our main campus (CWY Bill Young VAMC) and associated clinics. All rotations are carefully scheduled for interns. Additionally, a professional practice rotation is included to foster the development of scientifically grounded, entry-level dietetic practitioners.  

Supervised Practice Rotations (August through June)

Orientation to Nutrition Screening and Assessment (1 Week): Prior to the start of rotations, interns will spend one week becoming familiar with the computerized medical record system, nutrition screening and assessment, the Nutrition Care Process (NCP), charting and documentation, available education materials, and the daily procedures of dietitians. During this orientation week, interns will be assigned to a dietitian to observe and practice nutrition assessments, diet education, meal rounds, and documentation, complemented by planned discussion and classroom time with the Dietetic Internship Director.

Cardiology (3 Weeks): In this rotation, interns will focus on addressing the complex nutritional needs of cardiology patients. They will work closely with the interdisciplinary team and spend time in both inpatient and outpatient settings. Interns will assist in providing consultations and nutrition education to patients in the Heart Success Clinic and Cardiac Rehabilitation. Additionally, there will be opportunities to observe various procedures commonly performed in these areas during the rotation.

Geriatrics/Long Term Care (3 Weeks): The Community Living Center (CLC) is a specialized nursing facility designed to provide care for patients requiring rehabilitation and restorative services. Interns will spend time working in this long-term care setting to understand the effects of aging on body systems and their nutritional implications. While working in the CLC, interns will participate in the Cultural Change initiative and attend interdisciplinary team meetings.  Practice areas will include developing transitional feeding plans, monitoring enteral nutrition, and managing dysphagia. Interns will also care for patients following discharge from acute care hospitalization, performing nutrition assessments for individuals with various medical conditions such as cancer, chronic infections, heart disease, and diabetes. There is a particular emphasis on wound healing, and interns will have opportunities to attend wound rounds and learn firsthand from the nurse responsible for wound care. The unit features a strong interdisciplinary team, providing interns with opportunities to interact with team members during weekly walking rounds and care planning meetings. Additionally, interns will gain experience on the Hospice unit offering exposure to quality of life considerations and ethical issues faced by patients with a terminal diagnosis.

Medicine (3 Weeks): In this acute care setting, interns will provide nutritional care to a diverse patient population with a wide range of conditions, including obesity, HIV/AIDS, cancer, and diseases affecting the cardiovascular, neurologic, hepatic, gastrointestinal, hematologic, endocrine, pulmonary, and immune systems. Interns will apply their medical nutrition therapy knowledge and skills in the Nutrition Care Process by reading and interpreting computerized medical records, screening and assessing patients, performing nutrition-focused physical examinations, diagnosing nutritional problems, planning and  implementing nutrition interventions, establishing goals, monitoring and evaluating patients' progress toward nutritional goals. Interns will conduct meal rounds, provide nutrition education to patients and/or caregivers, and arrange for follow-up nutritional care as needed. They will review patients' current and past medications, identify potential drug-nutrient interactions, and deliver food-drug education when appropriate. Interns will also select and implement enteral nutrition formulas for patients requiring  enteral support, monitor tolerance, and assist with transitions to long-term feeding regimens. Throughout the rotation, interns will gradually progress from caring for patients with one or two conditions to managing complex cases involving multiple diseases. Their presence in patient-care areas will facilitate interaction and collaboration with the interdisciplinary team, including  physicians, nurses, social workers, pharmacists, physical therapists, and speech-language pathologists, to discuss treatment and discharge planning. Interns may observe procedures such as modified barium swallows and tube feeding placements. 

Surgery/Critical Care (3 Weeks): During this rotation, interns will apply their knowledge of medical nutrition therapy while gaining exposure to a variety of surgical patients, including those undergoing general surgery, bariatric, orthopedic, ENT (ears/nose/throat), vascular, and plastic surgery. Interns will also spend time in the medical and surgical intensive care units, where they will enhance their advanced nutrition skills in managing complex medical conditions. Interns will participate in the assessment of nutrition support, develop parenteral feeding regimens and follow the care of more critically ill patients. Additionally, interns may take part in interdisciplinary team rounds. This rotation provides experience in developing transitional feeding plans, calculating tube feedings, and becoming familiar with parenteral nutrition. 

Inpatient Experience (3 Weeks): During inpatient experience, interns assume the role of the dietitian in an inpatient setting on a selected ward. The intern is fully responsible for the care of the patients, with the RD preceptor available for guidance and support as needed.

Diabetes Clinic (2 Weeks): Interns will spend time working within an American Diabetes Association Recognized Diabetes Self-Management Education and Support Program. They will progress from observation to conducting patient interviews and developing personalized meal plans that address individual needs and consider the effects of diabetes medications. Emphasis is placed on tailoring meal plans based on various factors, including cultural and economic needs, readiness for change, and the patient’s lifestyle preferences. Interns will also observe the analysis of continuous glucose monitoring data and insulin pump instruction when available. Additionally, interns will have the opportunity to teach a diabetes education class, incorporating interactive education materials to enhance patient understanding and engagement.

Home Based Primary Care (1 Week): During this rotation, interns will accompany the HBPC dietitian on home visits to homebound Veterans whose medical complexity and functional impairments prevents them for receiving care in an ambulatory care setting. The goal is to support Veterans in remaining in their own homes for as long as possible. This rotation offers a unique experience, allowing interns to observe patients in their home environment firsthand, which enhances understanding of their specific educational needs and highlights the vital role of nutrition in supporting their overall health and independence.

Mental Health Residential Rehabilitation Treatment Program (MHRRTP)/Whole Health (1 Week): In this rotation, interns will gain exposure to both the MHRRTP and Whole Health Programs. Within the MHRRTP, the intern will learn about the Domiciliary Residential Rehabilitation Treatment Program (DRRTP), Substance Abuse Treatment Program (SATP), Posttraumatic Stress Disorder Integrated Recovery Program (PTSD-IRP), and Center for Sexual Trauma Services (CSTS). Interns will participate in individual and group sessions that emphasize the importance of nutrition in recovery. The Whole Health program represents VA's approach to care that supports the Veteran's overall health and well-being. Interns will understand the role of the whole health dietitian in the Veteran's health journey and collaborate with other interdisciplinary team members to develop a comprehensive understanding of the whole health model and its integration into the health care system.  

Oncology Clinic (2 Weeks): Interns will gain experience assessing patients with various cancer diagnoses and undergoing different types of cancer treatments. They will learn about the side effects associated with chemotherapy agents and radiation therapy that impact nutritional intake. Interns will oversee the initiation and management of enteral feedings, participate in screening oncology patients for nutrition risk, and provide appropriate nutrition counseling and education to manage treatment-related and cancer-related side effects.

Outpatient Clinic/Patient Aligned Care Team (PACT) (6 Weeks): During this rotation, interns will initially observe and then progress to independently completing individual and group nutrition education sessions, including education on modified diets and risk factor prevention techniques. Interns will be responsible for developing, implementing and managing nutrition care plans for patients with multiple diagnoses, such as obesity, diabetes, renal and cardiovascular diseases, as well as and weight management all while considering patients’ life experiences, cultural diversity, and educational backgrounds. Interns will create education materials tailored to the Veteran population in alignment with scheduled classes and will refer patients to other professionals and services as needed. They will also coordinate and deliver the Managing Overweight/Obese Veterans Everywhere (MOVE!) weight management classes. Additionally, interns will receive experience in pre- and post-operative counseling for bariatric surgery patients. This experience culminates in a three-week outpatient experience rotation, during which interns will assume the duties of an outpatient dietitian, applying their skills in a real-world setting to provide comprehensive nutrition care.

Food Service Administration and Management (6 Weeks): In the administration rotation, interns will apply their knowledge of food service and gain an understanding of the functions of the dietitian in food service administration and management. Working in pairs, interns will  plan, organize, staff, direct, and monitor food production and service operations. They will plan and execute a theme meal, which includes designing the menu, testing and costing recipes, specifying and ordering ingredients, serving,  and evaluating the outcome. Throughout the rotation, interns will participate in inventory management, food production, sanitation inspections, menu planning, employee training, sensory evaluations and kitchen design. Interns will also conduct quality assurance activities and compile reports based on data collected. The final week of this rotation will focus on clinical management, during which interns will collaborate with clinical nutrition managers on various topics such as consult and follow-up quality metrics, nutrition screening analysis, event capture and productivity, clinic practice management (including access, modalities of care, and clinic utilization), program development, staffing justification, functional statements, competencies, scope of practice, and leadership skills. Through these experiences, interns will develop a comprehensive understanding of how to lead and optimize nutrition programs, ensure compliance with standards and regulations, and collaborate effectively with interdisciplinary teams to provide optimal patient care.

Feeding Tampa Bay (1 Week): Interns will participate in various aspects of food service and nutrition care at Feeding Tampa Bay. Activities may include completing surveys on clients and summarizing the results, participating in a mobile food pantry, and developing medically tailored meals for individuals experiencing food insecurity.

School Food Service (2 Weeks): The Pinellas County School District offers interns the opportunity to learn about food and nutrition assistance programs for children, including the School Breakfast Program and National School Lunch Program. Interns will assist  developing and implementing initiatives aimed at increasing participation in school meal programs and promoting the cafeteria as a learning environment for good nutrition. In addition, interns will obtain experience in menu planning, conducting site reviews, and implementing wellness policies. 

Tampa Family Health Centers (TFHC) (1 Week): In this rotation, interns will work alongside the Director of Pediatrics in the Healthy Habits Clinic to gain a better understanding of providing nutrition interventions to children across various community settings. Additionally, interns will have the opportunity to work in the TFHC Community Garden and develop nutrition education materials or contribute to family programs and classes that promote healthy eating and cooking at home.  

University of South Florida (USF) Student Health Services (1 Week): During this rotation, interns will be exposed to various aspects of nutrition care within a campus health clinic. This includes prevention, health promotion, education, and the team-based approach, along with community participation and fostering self-responsibility. Interns will learn how student health dietitians collaborate with others on campus and in the community to best serve the USF student body. In this rotation, interns will gain insight into food insecurity on college campuses and understand how the Feed-A-Bull pantry helps to address and reduce this issue. 

Special Project (5 Weeks): An important part of the internship program is completion of a major project that demonstrates professional and self-development in the planning and pursuit of a topic of personal interest and to benefit Veterans at BPVAHCS. This is a self-directed project with each intern responsible for selecting, planning, organizing, and presenting their project. It provides interns the opportunity to further develop project timelines and coordinate with their project preceptors and other project stakeholders. A poster session will be scheduled at the end of the year where interns will display and discuss their projects and recommendations for staff dietitians and any other project. Posters/abstracts may also be submitted for local or state Academy meetings. Additionally, during this rotation, competencies surrounding professional development, nutrition legislation and advocacy, and mentoring are covered. 

Suggested topics may include, but are not limited to, the following:

• Administrative studies or quality managment projects in food service.
• Development of clinical tools or protocols for medical nutrition therapy.
• Application of data analysis techniques in a clinical nutrition environment.
• Policy issue/analysis in Nutrition and Food Services.
• Program evaluation or development or implementation of a nutrition program.
• Piloting or revising nutrition education materials.

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