SJSU Dietetic Internship
About the SJSU Dietetic Internship
The SJSU DI is only available to students from the SJSU Department of Nutrition, Food Science, and Packaging who already have a graduate degree or are getting a graduate degree at the time of application, and applicants must have received/will receive at least one of the following degrees from the Department: BS in Nutritional Science, Concentration in Dietetics and/or MS in Nutritional Science (if SAGE MS degree, must be in Dietetics Concentration).
The DI at San José State University is a minimum 1000 hours supervised-practice full-time program with placement sites located in San Jose and surrounding areas. Note: The SJSU DI is competency-based: Even if an intern meets the minimum required hours, they will not be able to complete the DI unless they meet all the DI competencies (per preceptor assessment).
SJSU DI Mission Statement
The mission of the SJSU Dietetic Internship (DI) Program is to provide a high-quality supervised practice experience that will prepare entry-level Registered Dietitians/Registered Dietitian Nutritionists (RD/RDN) who are employable in dietetics and related fields and apply an evidence-based approach to nutrition and dietetic practice and life-long learning.
- Email: firstname.lastname@example.org
- Office: (408) 924-3109
The SJSU DI is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics (AND),
120 South Riverside Plaza, Suite 2190 Chicago, IL 60606-6995
Phone: 312-899-0040 ext. 5400; Fax: 312-899-4817; www.eatrightpro.org/ACEND
Program Goals and Objectives
Program Goal #1
Graduates of the program will be prepared to practice as entry-level Registered Dietitians/Registered Dietitian Nutritionists (RD/RDN).
Program Goal #2
Graduates of the program will develop skills that foster an evidence-based approach to nutrition and dietetic practice and life-long learning.
The DI Program outcomes data are available upon written request to the DI Program Director.