Your path through the program
During the first year, students complete didactic coursework on campus and participate in supervised experiential learning one day per week.
During the second year, supervised experiential learning hours are completed on campus on a full-time rotational basis. The program is completed in 20 months (five semesters) following the University of Iowa academic calendar.
Academic calender timeline
A class admitted in August would have the following schedule:
- Fall Year 1 – Late August to mid-December
- Spring Year 1 – Mid-January to early May
- Summer Year 1 – Mid-June to late July
- Fall Year 2 – Late August to mid-December
- Spring Year 2 – Mid-January to mid-May
Course schedule
Year 1 – Didactic coursework
Fall Semester (9 semester hours)
- Advanced Medical Nutrition Therapy I (Diet:9101:0001) — 3 SH
- Advanced Medical Nutrition Therapy II (Diet:9102:0001) — 3 SH
- Nutrition Assessment (Diet:9200:0001) — 3 SH
Spring Semester (12 semester hours)
- Sport and Exercise Nutrition (HHP:4310:0001) — 3 SH
- Global Nutrition Policy (EPID:6330:0001) — 2 SH
- Nutritional Epidemiology (EPID:6350:0001) — 2 SH
- Nutrition Intervention Clinical Trials Research (EPID:6360:0001) — 2 SH
- Nutrition Intervention in Research Lab (EPID:6370:0001) — 3 SH
Summer Semester (3 semester hours)
- Critical Care and Nutrition Support (Diet:9300:0001) — 3 SH
Year 2 – Experiential learning
Fall Semester (6 semester hours)
- Management in Foods and Nutrition (Diet:9600:0001) — 3 SH
- Supervised Experiential Learning I (Diet:9501:0001) — 3 SH
Spring Semester (6 semester hours)
- Pediatric Nutrition (Diet:9400:0001) — 3 SH
- Supervised Experiential Learning II (Diet:9502:0001) — 3 SH
Supervised experiential learning
All supervised experiential learning occurs on campus at University of Iowa Health Care with the exception of community nutrition, which occurs in the greater Iowa City/Cedar Rapids communities.
Clinical rotations
Within the clinical divisions of the hospital, 45 registered and licensed dietitians participate in rounds, patient care reviews, and specialty clinics as contributing members of the healthcare team. Clinical dietitians develop nutrition care plans, monitor nutritional status, and counsel patients having special nutritional needs.
Students will develop their clinical skills in supervised rotations with the clinical dietitians and complete five weeks in clinical staff relief. Required core clinical patient populations include disordered eating, pediatrics, oncology, cardiology, critical care, and outpatient.
Clinical rotation options include:
Inpatient units
- Oncology
- General medicine
- Cardiology
- Medical intensive care
- Behavioral health
- Pediatrics
- Trauma/burn unit
- Neurosurgery
- Gastrointestinal
- Orthopedics
Outpatient units
- General nutrition
- Diabetes/endocrine
- Bariatric
- Student Health and Wellness
- Pediatrics
- Oncology
- Sports nutrition
Other rotations
Management rotations
In addition to providing patient food service, the Department of Food and Nutrition Services serves more than 9,500 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 units. Rotation areas include compliance and security, human resources, catering, purchasing, clinical operations, food service operations, financial operations, business operations, patient room services, production, and clinical services.
Community rotations
Experiences typically include food reservoir, WIC, long-term care, school district, child care center, and correctional facility.