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Dietitian reviewing food options with patient in a hospital setting.

Program overview

Program length: 8 months
Class size: 3 students (6 students a year)
Location: Jacksonville, Florida

This internship prepares graduates to deliver complete nutrition services as registered dietitians. Students will learn how to contribute to the health and well-being of all people by providing the best care in many settings. This internship prepares students to work in hospitals, clinics, public health agencies, and food service management.

Our dietetic internship program will accept students who:

  • Have a verification statement from a Didactic Program in Dietetics (DPD) or Foreign Dietitian Education program (FDE) and have earned at least a master’s degree granted by a U.S. accredited college/university or foreign equivalent.

Application process

Classes begin in January and July each year, with a maximum of three interns in each class. The classes are computer matched in November and April for the January and July classes, respectively.

Applicants for the internship are selected based on grades, work and volunteer experiences, leadership qualities, and representation of personal qualities and skills in a personal letter.


To be eligible to apply for the internship, you must have:

  • A bachelor's degree from an accredited college or university with a major in nutrition and food science or dietetics that meets the Accreditation Council for Education in Nutrition and Dietetics (ACEND) approved coursework requirements.
  • A verification statement from a Didactic Program in Dietetics (DPD).
  • A master’s degree granted by a U.S. accredited college/university or foreign equivalent.
  • A minimum GPA of at least 3.0 on a 4.0 scale.

Requirements and process to become a Registered Dietitian Nutritionist (RDN)

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.

Admissions policies

Non-U.S. citizen applicants

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.

How to apply

The Mayo Clinic Dietetic Internship participates in the Dietetic Internship Centralized Application Services (DICAS). For more information, email

  1. Online application. The online application must be completed for our program by 11:59 p.m. CT on the date assigned by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). The fee to use the DICAS is $50 for the first designation submitted and $25 for each additional designation.
  2. Supporting documentation. Complete the following:
    • Transcripts. Official transcripts from every U.S. and Canadian institution attended should be sent directly from the university to the DICAS. Transcript request forms can be found on the DICAS website.
    • Personal statement. The DICAS application to the internship requires the completion of a personal statement in 1,000 words or fewer. Items to be addressed include:
      • Reasons for entering the dietetics profession.
      • Experiences that have helped to prepare you for your career.
      • Short-term and long-term goals.
      • Strengths and weaknesses or areas needing improvement.
      • Other information you consider important for the selection decision.
    • Letters of recommendation. Applicants must submit three letters of recommendation. The DICAS service allows you to request letters from your recommenders, who will then upload their letters directly to the service.
  3. Match registration and interviews. Appointments to the Dietetic Internship are made through the Academy of Nutrition and Dietetics computerized internship match. All candidates must register online through D&D Digital, pay the $65 computer match fee by credit card, and enter their contact information and dietetic internship preferences by the deadline to participate in the April match.

Refer to the D&D Digital website for the exact dates and to register for a match:

D&D Digital
3100 S. Riverside Drive
P.O. Box 887
Ames, IA 50010
Phone: 515-292-0490


Completed applications are evaluated by a Mayo Clinic internship selection committee to determine whether Mayo's application criteria have been met. Candidates considered for acceptance are contacted to schedule a virtual interview with a member of Mayo Clinic's internship selection committee. Interviews last approximately 30 to 45 minutes.


Applicant matching results are posted on the D&D Digital website on the notification day. You must telephone or email the Dietetic Internship program director by 6 p.m. CT on the appointment day to accept or reject the computer match. Please refer to the D&D Digital website for the exact dates.

Tuition and financial aid

Program tuition is $276 per credit. There are 30 credits in the program. The estimated tuition for the full program is $8,280.

Cost of attendance

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.

Budget information

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

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.


Learning experiences and rotations

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


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.

Outcomes/technical standards

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.

Essential functions
Example of required activities (not all inclusive)

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.

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.

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 schedule

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 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.
Supervised Work Exp.
Supervised Work Exp.

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.

Grading and evaluation

Mayo Clinic School of Health Sciences uses these evaluative tools:

  • Written examination
  • Demonstration of skills
  • Self-assessment exercises
  • Faculty reviews

Mayo Clinic's system of evaluation provides students and faculty with a comprehensive look at individual performance. This allows faculty and administrative staff to direct students who are experiencing academic difficulty to the appropriate support resources, including tutoring programs and counseling opportunities.

Internship program graduation requirements

  • Complete 34 weeks of practicum experience and classes
  • Satisfactorily complete all assignments, projects, and requirements of each rotation
  • Reach or surpass the minimum passing grade of 80 percent on evaluations and case studies
  • Achieve at least a “competent” rating on rotation performance evaluations based on established criteria
  • Attend all required classes and conferences scheduled throughout the year

It is the student’s personal responsibility to be aware of and to understand all assignments and requirements of the program, and to achieve those requirements before graduation. Students who have not satisfactorily completed the graduation requirements may be required to stay for a longer period of time or to complete additional assignments.

After successfully completing 1,320 supervised practice hours, interns receive a certificate of completion from Mayo Clinic School of Health Sciences and a verification statement that allows you to take the professional registration exam administered by the Commission on Dietetic Registration (CDR).


The Dietetic Internship at Mayo Clinic's campus in Florida is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics.

Accreditation information

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.

Mission, program goals, and objectives

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.


  • 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.


  • 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.

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