To become a registered dietitian nutritionist, you will need to:

1. Earn a minimum of a graduate degree from an accredited dietetics program. Classes vary according to program, but in general, coursework covers subjects that may range from food and nutrition sciences, food service systems management, business, economics, computer science, culinary arts, sociology, and communication to science courses such as biochemistry, physiology, microbiology, anatomy, and chemistry. A master's degree is required to be eligible for the RDN exam. Some accredited programs include a master's degree, while other students complete their undergraduate in dietetics and earn a master's degree in another field (public health, communications, etc.).
2. Complete a supervised practice requirement. In addition, individuals must complete at least 1,320 hours of supervised practice to gain real-world experience and apply knowledge learned in the classroom to the context of a variety of work settings.
3. Pass a national exam for RDNs. Once you complete your degrees and supervised practice, you may schedule to take CDR's Registration Examination for Registered Dietitians to become credentialed as a registered dietetics nutritionist. This is called "RDN eligibility," meaning you have completed the requirements to become eligible to take the national exam.
4. Meet requirements to practice in your state. Many states have regulatory laws (i.e. licensure) for food and nutrition practitioners. All states accept the RDN credential for state licensure purposes. Graduates should contact their state dietetic affiliate for information regarding licensure for that state or they can reference state licensure requirements found on the Commission on Dietetic Registration (CDR). Florida requires licensure.
5. Stay up-to-date in dietetics through continuing education. After successfully passing the national exam and earning the credential, RDNs maintain ongoing professional development in order to stay up to date on the latest research, recommendations, and best practices.

Dietetics education programs in colleges and universities are accredited by the Accreditation Council for Education in Nutrition and Dietetics — or ACEND. As an accrediting agency, ACEND makes sure that students preparing for careers as RDNs are getting the education they need to qualify for taking the national RDN exam.

Admission to Mayo Clinic School of Health Sciences is open to U.S. workers in the four categories below. Therefore, visa sponsorship is not available.

1. U.S. citizens
2. U.S. nationals
3. Lawful permanent residents
4. Asylees and refugees

Applicants whose primary language is not English must submit results from the Test of English as a Foreign Language Internet-based test (TOEFL iBT). Scores from the speaking portion of the exam are given particular consideration in admission decisions. Learn more about the exam and register online at the Educational Testing Service.

The Mayo Clinic School of Health Sciences code for the TOEFL iBT is 5784.

Educational transcripts from schools outside the U.S. must be translated (if they are not already in English) and evaluated for U.S. equivalence by an accredited credential evaluation service company prior to submission. Please refer to the National Association of Credential Evaluation Services for a list of qualified companies. The applicant pays for the examination and credential-evaluation services.

Estimated first-year student expenses (8 months) for the 2024-2025 academic year of the Dietetic Internship program:

Direct expenses (paid to Mayo Clinic)
Items	Cost
Tuition* (30 credits, $276/credit)	$8,280
Estimated Mayo Clinic Scholarship	-$8,280
Total estimated cost for direct expenses	$0

Indirect expenses (not paid to Mayo Clinic)
Items	Cost
Books, course materials, supplies, and equipment	$130
Uniforms	$50
Housing and food ($2,020/month)	$16,160
Home internet ($55/month, plus $50 one-time install fee)	$490
Personal and miscellaneous ($565/month)	$4,520
Transportation ($350/month)	$2,800
Seminar	$58
Activity fee	$250
Total estimated cost for indirect expenses	$24,458

Total net cost of attendance
Total estimated single student budget (direct + indirect expenses)	$24,458

*Note: Tuition, the only budget item directly billed to you, is paid automatically by Mayo Clinic Scholarship. Adjust remaining budget items accordingly to align with your individual household budget needs. Exact tuition bill amounts are subject to change and are dependent on program curriculum.

It is necessary to have an insured vehicle at all times throughout the internship. At more than 800 square miles, Jacksonville, Florida, is geographically the largest city in the U.S. Rotations occur throughout the Jacksonville area and surrounding counties.

Outside work

While strongly discouraged, you may hold outside employment during the internship if it does not conflict with your program responsibilities.

Estimated budget information is provided to allow you to completely prepare for your education. The estimated budget is the estimated cost of education-related expenses.

• Personal and miscellaneous expenses include clothing, laundry and cleaning, personal hygiene and grooming, recreation, renter's insurance, student health insurance, and disability insurance.
• Transportation expenses include gas, oil, maintenance, and insurance. 
• Federal student loan fee is the average amount based on prior year borrowers and are a percentage of the total loan amount.
• Dependent care and other expenses may be added to the budget on a case-by-case basis with supporting documentation. Contact Mayo Clinic's Financial Aid Office for further information.

Financial aid is available for the internship. Mayo Clinic staff members are available to provide letters to lending institutions to help defer payments of student loans. Contact the Office of Student Financial Aid and Registrar for information about financial aid.

The Dietetic Internship prepares you for professional practice in hospitals, clinics, public health agencies, and food service management.

The program does not accept credit from previous coursework or supervised practice.

Learning experiences

During the program, learning experiences allow you to:

During the program, learning experiences allow you to:

• Assess the nutritional status of patients with complex medical conditions and plan, implement, monitor, and evaluate medical nutrition therapy plans
• Manage normal nutritional needs of individuals across the lifespan
• Integrate pathophysiology into medical nutrition therapy recommendations
• Provide nutrition education to patients, staff, and the public for healthy lifestyle changes
• Participate in patient care rounds, functioning as a member of a multidisciplinary healthcare team
• Supervise the production of food that meets specified criteria for nutrients, cost, and patient acceptance
• Apply principles of management and systems to food and nutrition facilities
• Prepare and analyze quality, financial, and productivity data
• Participate in managing human resources essential to food and nutrition service operation
• Manage safety, security, and sanitation issues related to food and nutrition facilities
• Develop, conduct, supervise, and evaluate a community-based program
• Provide nutritional care in community-based settings
• Participate in research activities

Rotations

The internship incorporates food service, clinical, and community experiences throughout northern Florida. You may rotate to other facilities for experiences in:

• Dialysis clinic
• Patient food service
• Public health-based programs, food banks
• Women, Infants, and Children (WIC) clinics
• Food recovery program
• Pediatric specialty clinics
• Community wellness

The program has a clinical emphasis and includes:

• 18 weeks of clinical experiences
• 7 weeks of food service experiences
• 5 weeks of community experiences
• 1 week of management experiences
• 1 week of elective
• 1 week of vacation
• 1 week of research

Our interns also present nutrition programs to community audiences, which increases their skills in public speaking and working with community groups.

The Dietetic Internship Program is committed to diversity and educating students who will make the population of healthcare professionals a true representation of our diverse community.

The following technical standards are not intended to deter any candidate for whom reasonable accommodation will allow the fulfillment of the curriculum. Program applicants and admitted students with disabilities are confidentially reviewed to determine whether there are any reasonable accommodations that would permit the individual to satisfy the program standards. The following technical standards are required of all students enrolled in the Dietetic Internship Program.

Theme	Essential functions	Example of required activities (not all inclusive)
Observation	Candidates must be able to observe demonstration and participate in hands-on learning in the classroom and clinical settings. Candidates must be able to acquire information from written documents and computer systems.	Recognize and assess patient changes in mood, activity, cognition, verbal and non-verbal communication. Be able to review EMR.
Communication	Candidates must be able to communicate effectively, sensitively, and efficiently with patients, families, health care professional, and faculty. Candidates must be able to acquire the patient’s medical history in a timely manner, interpret non-verbal information, and establish rapport with patients. Candidates are also required to record information accurately and clearly; and communicate efficiently in English with other health care professionals.	Communicate effectively and efficiently with patients, students, staff, faculty, and all members of the healthcare team during all learning experiences. Interact with healthcare faculty, patients, and family in person and via the telephone.
Motor skill and mobility	Candidates must have sufficient motor functions that they are able to execute movements required to provide general care and treatment to patients in all health care settings within a specified amount of time.	Full range of motion allowing for gross movements, such as bending and lifting up to 10 pounds. Fine motor skills, steady hand function and hand-eye coordination.
Interpersonal behavior and social skills	Candidates must exhibit the emotional stability required for full utilization of their intellectual abilities, which includes, but is not limited to, the exercise of good judgment, and the prompt completion of responsibilities associated with the care of patients. Candidates are expected to exhibit integrity, honesty, professionalism, compassion, and display a spirit of cooperation and teamwork.	Tolerate physically, mentally, and emotionally demanding workloads, function effectively under stress, adapt to changing environments, display flexibility, and learn to function in the face of uncertainties inherent in the clinical problems of patients. Express compassion, integrity, concern for others, interpersonal skills, interest, and motivation when working with patients, staff, and faculty. Manage apprehensive patients with a range of moods and behaviors in a tactful, culturally sensitive, congenial, personal matter so as not to alienate or antagonize them. Accept feedback and respond by appropriate modification of behavior. Show genuine empathy, interest, and professionalism while interacting with patients.
Cognitive and intellectual	Candidates must be able to assimilate detailed and complex information presented in both didactic and clinical coursework. Candidates are expected to possess the ability to measure, calculate, reason, analyze, synthesize, and transmit information. Candidate must also command the ability to think critically, and possess problem-solving and organizational skills.	Ability to learn through a variety of methods including, but not limited to, classroom instruction, small group, problem-based learning groups, team and collaborative activities, individual study, preparation and presentation of reports simulations, and through the use of technology. Ability to organize time and manage multi-faceted demands and schedules.
Computer and technological skills	Candidate must be able to utilize electronic technology in didactic and clinical environment.	Demonstrate basic computer functions such as data entry, printing and ability to function in multiple screens simultaneously. Ability to learn how to use the EMR. Ability to utilize virtual platforms for some distance education components.
Problem solving	Candidates must think critically, and demonstrate problem-solving and organizational skills necessary in providing quality patient care.	Effectively troubleshoot/adapt when necessary. Understand additional resources available, where to locate them and how to use them.
Ethics	Candidates must adhere to Mayo Clinic's mission, vision, and value statements regarding patient care.	Recognize the importance of performing duties in accordance with policies and standard operating procedures. Accept the expectation of maintaining patient confidentiality, both from a legal standpoint and a humanitarian perspective. Understand the Patient Bill of Rights and perform care in a manner that exhibits respect, dignity, and empathy for the patient and family members.

Dietetic Internship Supervised Practice Sample Schedule

Food Service

Date	Intern A	Intern B	Intern C
Week 1	Program Orientation	Program Orientation	Program Orientation
Week 2	Food Production 1	Patient Services	Food Service Operations
Week 3	Retail Services	Food Production 1	Patient Services
Week 4	Food Production 2 Theme Meal	Retail Services	Food Production 1
Week 5	Food Service Operations	Food Production 2 Theme Meal	Retail Services
Week 6	Patient Services	Food Service Operations	Food Production 2 Theme Meal
Week 7	Diet Office Build Your Own Kitchen Presentation	Diet Office Build Your Own Kitchen Presentation	Diet Office Build Your Own Kitchen Presentation

Clinical I

Date	Intern A	Intern B	Intern C
Week 8	Clinical Orientation I	Clinical Orientation I	Clinical Orientation I
Week 9	Solid Organ Transplant	Oncology	Medical Surgery/Cardiac
Week 10	Solid Organ Transplant	Oncology	Medical Surgery/Cardiac
Week 11	Medical Surgery/Cardiac	Solid Organ Transplant	Oncology
Week 12	Medical Surgery/Cardiac	Solid Organ Transplant	Oncology
Week 13	Oncology	Medical Surgery/Cardiac	Solid Organ Transplant
Week 14	Oncology	Medical Surgery/Cardiac	Solid Organ Transplant

Clinical II

Date	Intern A	Intern B	Intern C
Week 15	Clinical Orientation II	Clinical Orientation II	Clinical Orientation II
Week 16	Nutrition Support	Dialysis	Mayo Clinic Outpatient
Week 17	Critical Care Nutrition Support	Nutrition Support	Mayo Clinic Outpatient
Week 18	Mayo Clinic Outpatient	Critical Care Nutrition Support	Nutrition Support
Week 19	Mayo Clinic Outpatient	Malnutrition	Critical Care Nutrition Support
Week 20	Malnutrition	Mayo Clinic Outpatient	Bariatrics
Week 21	Vacation	Vacation	Vacation
Week 22	Outpatient Solid Organ Transplant Nutrition Journal Club	Mayo Clinic Outpatient	Dialysis

Clinical II/Community

Date	Intern A	Intern B	Intern C
Week 23	Bariatrics	Nutrition Management	Outpatient Solid Organ Transplant
Week 24	Baptist Pediatrics	Nutrition Informatics and RDN Administrative Food Service	Malnutrition
Week 25	Nemours	Bariatrics Nutrition Journal Club	Baptist Pediatrics
Week 26	Research	Research	Nemours Nutrition Journal Club
Week 27	Elective	Elective	Elective
Week 28	Nutrition Management	Baptist Pediatrics	Nutrition Informatics and RDN Administrative Food Service
Week 29	Dialysis	Nemours	Feeding Northeast Florida
Week 30	WIC	WIC	WIC
Week 31	Feeding Northeast Florida	Outpatient Solid Organ	Meals on Wings
Week 32	Meals on Wings	Feeding Northeast Florida	Research
Week 33	Nutrition Informatics and RDN Administrative Food Service	Meals on Wings	Nutrition Management
Week 34	Supervised Work Exp. Graduation	Supervised Work Exp. Graduation	Supervised Work Exp. Graduation

The rotation schedule’s order will follow food service to clinical to community rotations. This sample is an approximation and subject to various combinations.

Mayo Clinic's campus in Jacksonville, Florida, is a comprehensive medical facility providing advanced programs in education and research that support the highest quality patient care. Campus activity is conducted in the Mayo Clinic Hospital and the interconnected Davis, Mayo, and Cannaday buildings.

The ambulatory facilities provide clinical services ranging from primary to specialty care and advanced procedures. Mayo Clinic Hospital provides comprehensive inpatient services, including surgical and medical intensive care units, specialized solid-organ transplant units, and advanced cardiac and neurosurgery facilities. 

The Dietetic Internship is coordinated and taught by the medical and dietetic staff of Mayo Clinic and dietetic professionals in the community. They are chosen for their commitment to teaching, as well as their clinical practice and research. Many have published and lectured extensively and are highly regarded in their fields.

Angela Vizzini, MS, RDN, LD/N, CNSC
Program Director

Angela Vizzini joined the Mayo Clinic Nutrition Department in 2005 and serves as Director of Nutrition and the Dietetic Internship. Ms. Vizzini received her Bachelor’s of Science degree in clinical dietetics and nutrition and her Master’s of Science degree in exercise physiology from the University of Pittsburgh. She is an assistant professor of nutrition at Mayo Clinic College of Medicine and maintains her Certified Nutrition Support Clinician (CNSC) credential. She specializes in nutrition support for critical care.

Her research interests and professional writing focus on iatrogenic underfeeding in critically ill patients and predicting energy expenditure in neurocritical care patients. She is a member of the American Society for Parenteral and Enteral Nutrition’s Parenteral Nutrition Safety Committee.

Mireille Hamdan, DCN, RDN, LD/N, CNSC

Mireille Hamdan joined the Mayo Clinic Nutrition Department in 2015. She received her Doctor of Clinical Nutrition from Rutgers School of Health Professions. She is an instructor in Nutrition at Mayo Clinic College of Medicine and maintains her Certified Nutrition Support Clinician credentials. Dr. Hamdan is the clinical nutrition manager and oversees the Home Parenteral Nutrition Program. 

She has a wide experience in nutrition support including parenteral nutrition management and critical care. Dr. Hamdan serves on the Educational Development Committee in the American Society of Parenteral and Enteral Nutrition (ASPEN). She has a great passion for education, research, and quality improvement projects.

Accreditation Council for Education in Nutrition and Dietetics
Academy of Nutrition and Dietetics
120 S. Riverside Plaza, Suite 2190
Chicago, IL 60606-6995
Phone: 800-877-1600, ext. 5400 (toll-free) or 312-899-0040, ext. 5400

See accreditation information for Mayo Clinic College of Medicine and Science.

The mission of the Dietetic Internship at Mayo Clinic in Florida, is to prepare entry-level registered dietitian nutritionists who can inspire hope and contribute to the health and well-being of all people by providing the best care in a variety of settings.

Goal 1: Prepare competent, diverse graduates who are able to practice nutrition in a variety of settings.

Objective

• Of graduates who seek employment, at least 85 percent are employed in nutrition and dietetics or related fields within 12 months of program completion.
• 90 percent of graduates will score overall satisfactory scores on competencies exhibited during employment on one-year post-graduate surveys.

Goal 2: Graduates will be entry-level registered dietitian nutritionists who continually develop skills to meet the needs of patients, clients, and the community.

Objective

• At least 80 percent of interns complete program requirements within 12 months (150 percent of planned program length).
• At least 80 percent of program graduates take the CDR credentialing exam for dietitian nutritionists within 12 months of program completion.
• The program's one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80 percent.
• 90 percent of graduates will score overall satisfactory scores on competencies utilized in their dietetic practice at one year post graduation.

Program outcomes data is available upon request.

Total estimated cost of attendance

• $8,530 — tuition and fees
• $130 (plus variable costs outlined in list above) — other expenses
• $8,660 — total estimated cost of attendance*

*Program tuition rates, fees, and related expenses are subject to change. These estimated expenses represent a good faith effort to disclose true costs of attendance.

Other mandatory expenses

• $250 — activity fee
• $50 — lab coats
• $58 (annually) — student membership in the Academy of Nutrition and Dietetics
• $35-$55 — drug testing
• Personal automobile liability insurance
• Personal health insurance
• Costs for elective week, if outside the Jacksonville area

Estimated cost of living (Jacksonville, Florida)

• $1,000 a month — rent and utilities (two-bedroom apartment)
• $250 a month — personal expenses
• $220 a month — food
• $110 a month — transportation

It is necessary to have an insured vehicle at all times throughout the internship. At more than 800 square miles, Jacksonville, Florida, is geographically the largest city in the U.S. Rotations occur throughout the Jacksonville area and surrounding counties.

Students are responsible for their own living accommodations and transportation. These expenses are not paid to the school, but are considered for purposes of processing financial aid, where applicable.

While strongly discouraged, you may hold outside employment during the internship if it does not conflict with your program responsibilities.