Students have the opportunity to apply theoretical knowledge and skills they learned in their didactic courses to real-life practice in the field. Supervised experiential learning courses occur in the following professional work settings: foodservice, clinical and community and public health nutrition. Sites include hospitals, long-term care facilities, schools, foodbanks, research centers, etc.
Preceptors working in each setting are volunteers who are selected by students and approved by the program. Students will be responsible for locating sites and preceptors under the guidance and direction of the program. The purpose of these experiences is for preceptors to supervise and guide the student learning experiences and for students to collaborate with preceptors in efforts to achieve professional competency in the field of nutrition and dietetics.