The Dietetic Internship Certificate Program at the University of Saint Joseph (USJ) is widely recognized as a top program for individuals interested in pursuing careers in nutrition and dietetics. Alongside faculty guidance, students complete rotations in a variety of fields, giving them the experience that will help them succeed in the future.
James Jamieson, a current dietetic intern, knows this firsthand. While he began the program unsure of what area of dietetics he wanted to pursue, USJ’s one-year program has provided him opportunities to experience a variety of settings that have helped him narrow down his decision.
Interns are required to complete many rotations, which may include: long-term care, clinical, food service management, school nutrition, and community. The community rotations can include grocery store nutrition, Supplemental Nutrition Assistance Program (SNAP), food banks, WIC, and more – all of which provide valuable learning experiences in the field.
“Working with a variety of patients and clients from different backgrounds within the various community rotations helps me strengthen my cultural competence and my understanding of the unique nutritional needs of diverse populations,” said Jamieson.
In addition to these experiential learning opportunities, dietetic interns complete a number of assignments for the program, including research projects that will be presented at USJ’s annual Symposium Day and the Connecticut Academy of Nutrition and Dietetics’ Annual Meeting. While the program is rigorous and challenging, Jamieson says that the support from faculty members makes all the difference.
“The faculty go above and beyond to provide the best experience for the interns,” he shared. “They encourage interns to prioritize their physical and mental health because they understand balancing work and school can be challenging.”
Overall, Jamieson feels this program has made a significant impact on his life.
“This experience is preparing me not only for my career but for life as well,” he said. “I have been exposed to real-life situations this year and there is nothing more beneficial than that. These experiences will help me become a more competent dietitian in the future.”
As he looks ahead, Jamieson plans to begin his career as a per diem clinical dietitian to further develop important skills that he’ll need throughout his work, before entering the field of sports nutrition.
Does USJ’s Dietetic Internship Certificate Program sound like the right fit for you? Click here for more information.