Master of Clinical Nutrition Schedule
During the first year, students complete didactic coursework on campus and participate in some supervised experiential learning. 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.
For example, 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
Master of Clinical Nutrition Course Schedule
| Semester | Course | Course Number | Semester Hours |
|---|
| Year 1 Fall | Advanced Medical Nutrition Therapy I
Nutrition Assessment
Nutrition Intervention Clinical Trials Research
Nutrition Intervention in Research Lab | Diet:9101:0001
Diet:9200:0001
EPID:6360:0001
EPID:6370:0001 | 3
3
2
3 |
| Year 1 Spring | Sport and Exercise Nutrition
Advanced Medical Nutrition Therapy II
Global Nutrition Policy
Nutritional Epidemiology | HHP:4310:0001
Diet:9102:0001
EPID:6330:0001
EPID:6350:0001 | 3
3
2
2 |
| Year 1 Summer | Critical Care and Nutrition Support | Diet:9300:0001 | 3 |
| Year 2 Fall | Pediatric Nutrition
Supervised Experiential Learning I | Diet:9400:0001
Diet:9501:0001 | 3
3 |
| Year 2 Spring | Management in Foods and Nutrition
Supervised Experiential Learning II | Diet:9600:0001
Diet:9502:0001 | 3
3 |
Supervised Experiential Learning
All supervised experiential learning occurs on campus at University of Iowa Hospitals & Clinics 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, 38 registered and licensed dietitians participate in rounds, patient care reviews, and specialty clinics as contributing members of the health care 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 four 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 (2 rotations)
- 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
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 and WIC.