Program overview

Duration: 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.

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.

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

  • A bachelor's or advanced degree from an accredited college or university, with a major in nutrition, food science or dietetics that meets Accreditation Council for Education in Nutrition and Dietetics (ACEND) requirements
  • A verification statement completed by the program director
  • A minimum GPA of at least 3.0 on a 4.0 scale for each: DPD Science, DPD Professional and total GPA

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.

Graduation and certification

After successfully completing your 1,320 supervised practice hours, you 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).

Since 2011, 100 percent of Jacksonville's graduates have passed CDR's national examination on their first attempt.

Program goals

Goal 1: Recruit students who have the academic and personal qualities necessary for success in the field of dietetics

  • The program's one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the Commission on Dietetic Registration (CDR)-credentialing exam for dietitians nutritionists is at least 80 percent.
  • Ninety percent of graduates will score overall satisfactory scores on competencies utilized in their dietetic practice at one-year post graduation.
  • Over a three-year period, at least 80 percent of program interns complete program or degree requirements within nine months (150 percent of the program length).

Goal 2: Prepare quality, entry-level registered dietitians who are able to practice in a variety of settings

  • Ninety percent of graduates will score overall satisfactory scores on competencies exhibited during employment on one-year post-graduate surveys.
  • Of graduates who seek employment, 85 percent are employed in nutrition and dietetics or a related field within 12 months of graduation.

Program outcomes data is available upon request.

Licensure

Graduates should contact their state dietetic affiliate for information regarding licensure for that state.

Facilities

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. 

How to apply

The internship participates in the Dietetic Internship Centralized Application Services (DICAS). The fee to use DICAS is $40 for the first application submitted and $20 for each additional application. If you have questions, email DICASinfo@DICAS.org.

A nonrefundable $25 application fee (check made payable to Mayo Clinic, with applicant's name and DICAS number) must be sent by the assigned deadline to:

Mayo Clinic Dietetic Internship
Nutrition Services, Stabile Building North
4500 San Pablo Road
Jacksonville, FL 32224

  1. Online application. The online application must be completed by 11:59 p.m. Central time on the dates assigned by the Accreditation Council for Education in Nutrition and Dietetics (ACEND).

    When completing the application form, applicants must include the name and contact information (specifically an email address) for each reference. This will trigger an email message requesting completion of a reference form. The form will be completed online. Students submitting more than one application will need to use the same individuals as references for each application.

    Applicants who apply to internships using DICAS are asked to complete a personal statement (1,000-word limit). Questions to be addressed in the personal statement include:
    • Why do you want to enter the dietetics profession?
    • What experiences have helped to prepare you for your career?
    • What are your short-term and long-term goals?
    • What are your strengths and weaknesses or areas needing improvement?
  2. Transcripts. Official transcripts from all colleges and universities attended should be sent postmarked by the assigned deadline to:

    DICAS — Transcript Department
    PO Box 9118
    Watertown, MA 02471
  3. Match registration. Applicants must also register online for computer matching at D&D Digital Online Dietetics Internship Matching Service and select dietetic internship priority choices by 11:59 p.m. Central time on the assigned deadline. There is a $50 computer matching fee.
  4. Acceptance. Candidates selected must contact the program director in writing via email or fax within 24 hours of the notification day.

    Upon acceptance into the internship and graduation from your college or university, submit these items to the program director:
    • Official final college or university transcript that shows your graduation date
    • Original verification statement of Didactic Program in Dietetics (DPD) completion

Curriculum

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

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 life span
  • 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 health care 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:

  • Community and inner-city hospital
  • Long-term care facility
  • Dialysis clinic
  • Patient food service (traditional and room service)
  • School food service
  • Public health-based programs
  • Women, Infants and Children (WIC) clinics
  • Homeless shelter
  • 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.

Dietetic internship schedule

DateIntern AIntern BIntern C

Week 1

Program Orientation

Program Orientation

Program Orientation

Week 2

Food Service

Food Service

Food Service

Week 3

Food Service

Food Service

Food Service

Week 4

Food Service

Food Service

Food Service

Week 5

Food Service

Food Service

Food Service

Week 6

Food Service

Food Service

Food Service

Week 7

Food Service

Food Service

Food Service

Week 8

Clinical Orientation I

Clinical Orientation I

Clinical Orientation I

Week 9

Hepatology

Oncology

Medical Surgery/Cardiac

Week 10

Hepatology

Oncology

Medical Surgery/Cardiac

Week 11

Medical Surgery/Cardiac

Hepatology

Oncology

DM* Journal Club

Week 12

Medical Surgery/Cardiac

Hepatology

Oncology

Week 13

Oncology

Medical Surgery/Cardiac

Hepatology

Week 14

Oncology

Medical Surgery/Cardiac

Hepatology

Week 15

Clinical Orientation II

Clinical Orientation II

Clinical Orientation II

Week 16

NST**

Research

Mayo Clinic Outpatient

Week 17

CCS/NST***

NST**

Mayo Clinic Outpatient

Week 18

Mayo Clinic Outpatient

CCS/NST***

NST**

Week 19

Bariatric

Mayo Clinic Outpatient

CCS/NST***

Week 20

Mayo Clinic Outpatient

Supervised Work Experience

Dialysis

Nemours

Week 21

Vacation

Vacation

Vacation

Week 22

Supervised Work Experience

Shands Trauma Center

Nutrition Journal Club

Mayo Clinic Outpatient

Nutrition Director

Week 23

Baptist Pediatrics

Bariatric

Research

Week 24

Nemours

Nutrition Director

DM* Journal Club

OP Solid Organ

Week 25

Research

Elective

Bariatric

Week 26

Elective

Malnutrition Clinic

Dialysis

Nutrition Journal Club

Week 27

Malnutrition Clinic

Supervised Work Experience

Nutrition Journal Club

Shands Trauma Center

Baptist Pediatrics

Week 28

Nutrition Director

DM* Journal Club

Bariatric

Supervised Work Experience

Elective

Week 29

Dialysis

Nemours

Long-term care

Week 30

Op Solid Organ

Long-term care

Supervised Work Experience

Shands Trauma Center

Week 31

Supervised Work Experience

Dialysis

OP Solid Organ

Malnutrition Clinic

Week 32

Long-term care

Baptist Pediatrics

Supervised Work Experience

Week 33

Community projects

Community projects

Community projects

Week 34

Supervised Work Experience

Supervised Work Experience

Supervised Work Experience

 

Graduation

Graduation

Graduation

*Diabetes mellitus
**Nutrition Support Team
***Critical Care Service/Nutrition Support Team

Grading or 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.

Curriculum enhancements

Mayo Clinic School of Health Sciences is committed to developing and maintaining the best education programs. The curriculum and other aspects of this program are routinely assessed and changed as necessary to ensure the highest quality training.

Teaching faculty

The Dietetic Internship is coordinated and taught by the medical and dietetic staffs 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.

Sherry M. Mahoney, MBA, RDN, LD/N, CDE

Program Director
Sherry Mahoney joined Mayo Clinic in 1995 and serves as Director of Nutrition and the Dietetic Internship. She is a registered dietitian and certified diabetes educator. Ms. Mahoney has a Bachelor of Science from the University of Tennessee and a master’s degree in business administration from the University of Phoenix. During her time at Mayo Clinic, she has facilitated development of multiple nutrition-based programs and graduated more than 175 dietetic interns. In 2013 she was awarded the Mae Barry Service Excellence Award at Mayo Clinic. Ms. Mahoney has been active in leading various community sporting events, but most notably as a bike team captain for the Mayo Clinic’s bike team to raise money for multiple sclerosis. She is a member of Rotary International.

Emma Garrett, RDN, LD/N

Medical Director

Dr. Beth Elliott, Associate Professor of Anesthesiology and Perioperative Medicine, completed her undergraduate education in biology from Western Kentucky University in 1977. She completed medical school at the University of Louisville in 1981, and her residency in anesthesiology and fellowship in Neuroanesthesia and Regional Anesthesia/Pain Management at Mayo Clinic College of Medicine in Rochester, Minnesota. Dr. Elliott joined the staff of the Department of Anesthesiology at Mayo Clinic in Rochester, Minnesota, in 1985 where she currently holds the title of Associate Professor of Anesthesiology and has served as the Medical Director of the Nurse Anesthesia Program since 1991.

Dr. Elliott’s practice interests include anesthesia for thoracic, major spine, orthopedic and trauma surgery. Her research interests include gender issues in medicine and medical education, latex allergy, and regional anesthesia. She has received numerous awards for her dedication to clinical practice and education, including the Faculty Service Award (1994), Outstanding Physician/Scientist Award (2005), Department of Anesthesiology Distinguished Clinician Award (2006), and Distinguished Mayo Educator Award (2006, 2009). She is a member of the American Society of Anesthesiologists.

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

Angela Vizzini joined the Mayo Clinic Nutrition Department in 2005. Ms. Vizzini received her Bachelor’s of Science degree in clinical dietetics and nutrition from the University of Pittsburgh in 2002. She obtained her Master’s of Science degree in exercise physiology at the University of Pittsburgh in 2003. She is an assistant professor of nutrition at Mayo Clinic College of Medicine.

Ms. Vizzini obtained her Certified Nutrition Support Clinician (CNSC) credential in 2006 and renewed the credential in 2011 and 2016. She specializes in nutrition support for critical care. She became the Clinical Nutrition Manager of Nutrition Services in 2015.

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.

Visiting professors and lecturers

A hallmark of higher education excellence is the breadth and depth of information and experience provided to you by faculty and visiting experts. Each year, many prominent professors visit Mayo Clinic to lecture in their areas of medical and scientific expertise. As a student at Mayo Clinic School of Health Sciences, you are encouraged to learn from these valuable resources by attending all relevant conferences, lectures and seminars prepared for students, interns, residents, fellows and consulting staff.

Hours

For the majority of the internship, your hours are Monday through Friday, with occasional weekends. Hours vary by rotation.

Tuition and financial aid

For 2017-2018, program tuition is $300 per credit. There are 30 credits in the program. The estimated tuition for the full program is $9,000.

Other mandatory expenses

  • $250 — activity fee
  • $25 — lab coats
  • $50 (annually) — student membership in the Academy of Nutrition and Dietetics
  • $69 — criminal background check
  • $35-$55 — drug testing
  • Personal automobile liability insurance
  • Personal health insurance
  • Costs for elective week, if outside the Jacksonville area

Total estimated cost of attendance

  • $9,250 — tuition and fees
  • $199 (plus variable costs outlined in list above) — other expenses
  • $9,449 — 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.

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.

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.

Academics ▸ Health Sciences Education ▸ Dietetic Internship (Florida)

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