Each year, twelve interns begin the CSULB IPND which is a practicum, also called a dietetic internship, blended with an M.S. degree in Nutritional Science. The program specifics are listed below.
This is a two-year program that officially began fall of 2014. Computer-matched students complete graduate courses the first year, and then complete the supervised practice (internship), along with either a thesis or directed project, the second year. A sample schedule of the program is outlined below:
M.S. Total Required Units: 36 units
|Fall||Spring||Summer Session I|
NUTR 530A (3) Macronutrients
NUTR 530B (3) Micronutrients
Advancement to Candidacy after successful completion of the Spring semester.
|Fall||Spring||Summer Session I|
NUTR 591A Internship (3)
|NUTR 591A Internship (3)
NUTR 591B (3) Seminar in Nutrition & Dietetics
NUTR 692 or 698* (3) Directed Project/Thesis
|NUTR 590 Internship(3)|
*Course sequence may be subject to change.
Required Courses Included in the MS Program (total of 18 units)
EDP 519 or HSC 503
|Culminating/Capstone Experience (3 units)|
|NUTR 692 or NUTR 698||Directed Project/Thesis||(3)|
NUTR 591A: Professional Practicum in Dietetics (total of 9 units) Supervised Practice or Dietetic Internship Schedule begins in the second year for three semesters: FCS 591A fall & spring and FCS 590 in summer.
NUTR 591B: Seminar in Dietetic Practice (total of 6 units)
Weekly lectures and meetings with IPND Director in the second year for two semesters: fall and spring
Possible Area of Specialization Courses (total of 3 units):
Nutrition and Aging (3)
Health Equity & Disparities
Other courses may be taken in consultation with Graduate Advisor.
NUTR 591A (NUTR 590 for summer only): Professional Practicum in Dietetics
NUTR 591A is the supervised practice or Dietetic Internship portion of the program that is taken fall & spring and NUTR 590 is for the summer semester. This totals (38 weeks) and includes 1,200 supervised practice hours.
Following the first week of NUTR 591A, which is the 'Orientation Week', interns spend 32 hours/week (Tuesday - Friday) during fall, spring and summer in assigned rotations:
- Nutrition Therapy (9 weeks)
- Burns/Skin Care (1 week)
- Outpatient (1 week)
- Disordered Eating/Obesity (1 week)
- Community Nutrition (6 weeks) and Head Start (1 week) plus Nutrition Education (3 weeks)
- Pediatrics (1 week)
- Food Service (6 weeks)
- School Nutrition Service (3 weeks)
- Business/Entrepreneurship (2 weeks)
- Self-Select (2 weeks)
- Leadership (1 week)
- Nutrition Research (1 week)
The Internship Director assigns Interns to all facilities except Self-Select. Dietetic Interns will arrange this rotation independently in the spring for implementation in the summer.
NUTR 591B: Seminar in Dietetic Practice
This is a 3-unit seminar class taken fall and spring semesters consisting of weekly lectures and/or meetings with the Director.
The CSULB Internship Program in Nutrition and Dietetics (IPND) is a part of the Greater Los Angeles Dietetic Internship Coalition (GLADIC) which meets on most Mondays during fall and spring semesters. Interns are required to drive to various locations throughout LA and Orange Country for these seminars.
Program Completion and Graduation Requirements
- Completion of 1,200 hours of practicum (NUTR 591A) with, at a minimum, satisfactory peformance as entry-level as evaluated by preceptors and receiving a credit grade (A or B) for the practicum,
- Completion of all 36 units of graduate course work with a grade of "A or B",
- A written/approved Thesis or Directed Project, and
- An oral defense and poster presentation of the Thesis or Directed Project.
When an Intern meets the above criteria, he/she will receive an ACEND Verification Statement signed by the IPND Director. Intern graduates will then be eligible to apply to take the Registration Exam for Dietitians.
The CSULB IPND features a “Nutrition Across the Life Cycle Communication” (NALCC) concentration. The concentration is included within the internship rotation, NUTR 591B seminar and course projects. It is competency-based and designed to develop unique communication, education and health promotion skills. These skills enhance the ability of graduate to do the following:
- Interview, counsel, and guide individuals with nutrition decisions and eating behaviors across all stages of the lifecycle using Motivational Interviewing,
- Create age-appropriate nutrition education media in the form of a taped Public Service Announcement, and
- Tailor a 10-year health promotion and chronic disease prevention or treatment plan for clients at all stages of the lifecycle.