A great introduction to becoming a dietitian
Dietetic Intern (Current Employee) – Greater Denver Area – June 1, 2015
As an intern, I rotated between several different facilities to get a well-rounded knowledge base of the profession. Rotations include: community, school foodservice, hospital foodservice, clinical dietetics, and nutrition education. I was responsible for not only covering for a dietitian, but also responsible for projects outside of the 40-hour work week. Management was minimal, as this is a distance internship. Therefore, I managed my own internship, set up my rotations, organized the paperwork etc. The hardest part about being an intern is learning a new job every 6-8 weeks as you change rotations. This, however, has become an advantage for me as I am comfortable in new settings and learn quickly. The most enjoyable part of the program has been learning the different facets of dietetics and how broad the range of opportunity is for dietitians.
Good environment, excellent learning opportunities
Unpaid, not much supervision or direction.