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Overview
Mission and Goals
Program Integrity and Gainful Employment
Rotations
Program Scheduling
Graduate Courses
General
Information
Program Completion Requirements
Intern Testimonials
About UI Hospitals and
Clinics
About Iowa City
How To Apply
Directions
to the Hospital
Food
and Nutrition Services Home
Contact
Us
Send comments and
questions to
uihc-webcommentsf@uiowa.edu
©1999-2005,
University
of Iowa, Iowa City, Iowa |
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The
department of Food and Nutrition Services
Dietetic
Internship Program
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Rotations
The 10 month
internship is comprised of these rotations:
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Orientation
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2 weeks |
| Clinical Dietetics (inpatient and
outpatient) |
19 weeks |
| Food Service Management |
11 weeks |
| Community Nutrition |
4 weeks |
| Event Planning |
1 week |
| Staff Relief, Clinical
(this includes 1 week of holiday relief over Christmas or New Years) |
4 weeks |
| Special Projects |
1 week |
| Vacation/Holidays
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2 weeks |
| Total
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44 weeks |
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Clinical Rotations
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Within
the clinical divisions of the Hospital, 21 registered and licensed
dietitians participate in rounds, patient care reviews, and specialty
clinics as contributing members of the health care team. Clinical
dietitians develop nutrition care plans, monitor nutritional status, and
counsel patients having special nutritional needs.
Diet Clerks help patients on routine diets and those diets
requiring simple modifications. Interns will spend 20 weeks
observing and assisting the clinical dietitians. During the first semester,
clinical rotations are assigned. In the second semester, the student is able to choose
some of the clinical rotations of interest. Clinical rotation
options include:
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Inpatient Units |
Outpatient Units |
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Oncology
Medical
Cardiology
Surgical Cardiology
General Medicine
Cystic Fibrosis
Medical Intensive Care
Organ Transplant
Behavioral Health
Pediatrics
Trauma/Burn Unit
Neurosurgery
GI Surgery |
General Nutrition Clinic
Diabetes/Endocrine
Bariatric
Renal
Radiology/Oncology
Pulmonary/Adult Cystic Fibrosis
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Management Rotations
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In
addition to providing patient food service, the Department
of Food and Nutrition Services serves more than 6,700
meals daily to hospital personnel, outpatients, and
visitors. The department produces all meals in a
central kitchen. From this site it serves all
inpatient units, dining rooms for staff and visitors, and
satellite food service unites. A cook-chill food
preparation system produces 25 percent of the hot food
selection. Interns will spend a total of 11 weeks in
Food Service Management. Rotation areas including: Patient
Services, Production, Retail, and Catering. |
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Community Rotations
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Interns
spend four weeks observing in community nutrition rotations.
Experiences typically include: long-term care facilities, Head Start,
WIC, Extension Office, Better Homes & Gardens test kitchen, free medical
clinic, Hy-Vee food stores, and a correctional facility.
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