The Doctorate in Nutrition and Dietetics includes 1,296 hours of supervised practice at various hospitals, clinics, and community-based organizations. The supervised practice experiences are organized as rotations and completed in the NTRD-N 890 course during the third year of the program. Students register for 18 credits of NTRD-N 890. Students also participate in a final-semester capstone.
Clinical Nutrition I (4 weeks/16 days) Students practice the basics of patient nutrition assessment, interview, and education skills, charting, and provide medical nutrition therapy to patients including those requiring enteral feeding.
Clinical Nutrition II (6 weeks/24 days) Students provide medical nutrition therapy to more complex patients including those requiring parenteral feeding.
Outpatient Diabetes Clinic Rotation (2 weeks/8 days) Students experience diabetes both as a caregiver and as a “patient.” Each student develops a personal eating plan, monitors blood glucose levels, and self-treats with saline (representing insulin) during this rotation.
Pediatric Rotation (2 weeks/8 days) Students will be introduced to the unique nutritional requirements of hospitalized children in a tertiary care setting.
Food Systems Core Rotation (9 weeks/36 days) Students work with nutrition and food service professionals in food production, purchasing, management, marketing, and finance as applied to health care food systems management.
Extended Care Rotation (3 weeks/12 days) Students work in nursing homes, assisted living and rehabilitation programs. This is a blended rotation that includes a mix of food service and the provision of medical nutrition therapy to patients. This rotation includes special attention to patient hydration, drug side effects, and interactions.
School Food Service and Nutrition Education (2 weeks/8 days) Students participate in the management of school feeding and in nutrition education activities in township schools in Marion, Hamilton, and Johnson counties.
Women, Infants, and Children (WIC) Program (1 week/4 days) Students assess, interview, and educate low-income mothers and their children on essentials of nutrition for themselves and their children.
Community Services Experience (1 week/4 days) Students will be involved in short-term experiences.
Gleaners Food Bank of Indiana (1 week/4 days) Students provide nutrition education and develop nutrition education materials for participants in the Indianapolis-based Gleaners programs such as BakSacks Weekend Food for Kids program, commodities supplemental food program called Senior Boxes, and Gleaners-sponsored food pantries.
Clinical and Customer Service Capstone Rotation (5 weeks/25 days) Each student develops an individualized experience developing their own learning goals and activities. Final capstone rotation plans may include any area of dietetics, must require entry-level competency, and must be approved by the faculty.
