Clinical Dietetics (22 Weeks)
The clinical dietetics rotations are designed to develop skills in assessing, planning, implementing, and evaluating nutritional care for hospitalized patients. In addition, the Interns participate in team rounds, conferences, group classes, and case studies. Strong emphasis is placed on learning the pathophysiology of disease states in relation to nutritional therapy.
Rehabilitation (2 Weeks)
The intern will be introduced to the clinical nutrition management of hospitalized patients and will start to develop the clinical skills needed to work in dietetics. The brain injury rehabilitation unit provides experience in the continuum of care as patients transition from acute care to rehabilitation. The Intern will participate as part of the multidisciplinary team providing appropriate nutritional care including, nutrition supplementation, mechanically modified and therapeutic diets, and nutrition related discharge planning and coordination.
General Medicine (4 Weeks)
The Intern will initially be oriented to the Internal Medicine area then acquire the nutritional skills needed in caring for patients with acute and chronic medical problems. Nutritional care plans are developed and communicated to the medical team via team rounds and documentation in the patient's electronic medical record using the Nutrition Care Process. The Intern also develops a basic knowledge of enteral and parenteral nutrition, as well as indications for use.
Cardiology (1 week)
The Interns will become knowledgeable about cardiac diseases, medications, and potential drug/nutrient interactions. Interns will also develop a general knowledge of cardiac diagnostic and therapeutic procedures. Thorough cardiac nutrition education counseling will be conducted.
Surgery (2 Weeks)
The Intern rotates on two surgical units and will become familiar with major surgical techniques and their nutritional implications. The intern expands his/her knowledge of enteral and parenteral nutrition during this rotation.
Critical Care I (2 Weeks)
This rotation will take place in either the Medical Intensive Care Unit or the Surgical Intensive Care Unit. This rotation is designed to introduce the intern to the critically ill population and comprehensive nutritional intervention.
Critical Care II (2 Weeks)
During these two weeks, the emphasis is placed on mastering nutrition support skills in high-risk patients. The intern will review and interpret current research regarding the application and implementation of parenteral and enteral nutrition. Interns will have the opportunity to develop and monitor the effectiveness of individualized parenteral and/or enteral therapy.
Pediatrics (3 Weeks)
Interns will manage the nutrition care for hospitalized infants, children, and adolescents on the pediatric floors for this three-week rotation. Critically ill pediatric patients are also assessed in the Pediatric Intensive Care Unit. Interns will also participate in counseling pediatric patients and families in the outpatient clinics.
Renal (2 Weeks)
Interns will participate in the nutritional assessment, intervention, and education of patients requiring hemodialysis. The Intern will work with dietitians through an outside affiliation Interns will learn how to evaluate and make recommendations regarding the individualized mineral and electrolyte needs of the renal patient. Participation in multidisciplinary team meetings is encouraged.
Skilled Nursing Facility (2 Weeks)
During this rotation, Interns will expand their knowledge and training in the care of patients at our Skilled Nursing Facility. A thorough knowledge of guidelines regulated by the State of Ohio will be obtained. Interns can participate in wound care rounds.
Staff Experience (2 Weeks)
The Intern is provided with a two-week opportunity to perform autonomously as a clinical staff dietitian in an assigned area of choice. The intern is expected to use time-management and problem-solving skills developed during previous clinical rotations.
Food Service Management (10 Weeks)
The food production management rotations are designed to expand knowledge and provide opportunities to apply principles of management in a food service operation.
Food Service Management I (3 Weeks)
The intern is introduced to production units in food service, becoming familiar with employee job descriptions, activity guidelines, and food service equipment. The intern will learn the cook/chill and rethermalization systems.
Food Service Management II (3 Weeks)
During this rotation, the Intern is exposed to ordering and receiving systems, production forecasting, materials management, personnel management, employee in-service programming, customer service issues, and cafeteria operations. The intern plans and executes a marketing project during this rotation.
Food Service Management III (3 Weeks)
In this rotation, the Intern begins to assume responsibility for the food service area by performing staff functions in supervisory positions. The Intern is exposed to CBORD Materials Management System and cost accounting procedures. The intern will become familiar with The Joint Commission and state inspection standards. The Intern will complete a major project as assigned during this rotation to meet competency standards.
School Food Service Management (1-2 Weeks)
The Intern will work at a local school food service as part of both a food service management experience and a community experience. The Intern will be exposed to food service operations in a large school district and become familiar with the Federal School Lunch Program Regulations and Commodities System. In addition, the Intern will be responsible for presentations and workshops for elementary through high school students.
Community Dietetics (7 weeks)
The community nutrition rotations are designed to provide exposure to the roles of dietitians involved in various community programs.
Outpatient Nutrition Clinic (2-3 Weeks)
While in this rotation, interns will counsel adult patients on various therapeutic diets and participate in specialty clinics such as family practice, bariatrics, HIV, renal, geriatric, cardiac and diabetes. Interns may also have the opportunity to provide nutrition and health fair programs to the community.
Women, Infants and Children's Program (WIC) (2 Weeks)
During this experience, the Dietetic Intern is given the opportunity to become familiar with the WIC organization and learn the eligibility requirements and referral procedures for WIC patients. The Intern will also observe the role of the Registered Dietitian in selecting and counseling patients. Counseling will include prenatal, postpartum, and pediatric education on both an individual and group basis.
Research (2 Weeks)
This rotation involves working with the Research Bionutrition Manager with the Clinical & Translational Science Collaborative. Exposure includes working on current studies or preparing for new studies. Interns will participate in data collection and analysis
The Intern will be exposed to equipment used in the research setting such as BodPod, DEXA, Bioelectrical Impedance, blood glucose monitoring, skin folds and circumference or other anthropometrics (as available).
Center for Community Health (1 Week)
Interns will work in MetroHealth's medical home health centers, a community-based program with at-risk or underserved client populations. An emphasis is placed on application of nutrition principles for prevention or management of chronic diseases and prevention of pediatric obesity. Interns may have the opportunity to practice obtaining patients' vital signs.
Eating Disorder Rotation (2 weeks)
Interns will work in an external eating disorder unit in Beachwood, Ohio and work with clients with disordered body image in an outpatient setting.