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UWSP students accepted into dietetic internships

The end goal of becoming a Registered Dietitian is one step closer for nine students who graduated from the University of Wisconsin-Stevens Point in May 2021 as they have been matched with dietetic internships, a 1,200-hour supervised internship that is a necessary prerequisite for the profession.

This year’s 77% placement rate (10 out of 13, including an alum) for the UW-Stevens Point program for these competitive nationwide dietetic internships is above the national rate of 73%. Eight of the students were dietetics undergraduates at UWSP, while one was a graduate student in the M.S. in Sustainable and Resilient Food Systems program.

The Academy of Nutrition and Dietetics facilitates matching for dietetic internships (DIs) through a computerized process. An applicant is “matched” with the highest ranked program that offers the applicant a position. In this way, computer matching helps applicants to obtain a position in the DI of their choice and helps DI programs obtain the applicants of their choice. It eliminates premature decisions by programs about applicants and acceptance at multiple programs by applicants. Computer matching occurs using the applicant’s prioritized list and the programs’ prioritized lists until all possible matches are complete.

To apply to a dietetic internship, individuals must complete at least a bachelor’s degree and Accreditation Council for Education in Nutrition and Dietetics (ACEND)-accredited coursework requirements. Currently, all DIs must provide at least 1,200 hours of supervised practice. This is usually completed in 8-24 months depending on the availability of a part-time schedule or requirement of graduate credit. Individuals completing the program who are verified by the program director are eligible to write the CDR registration examination for dietitians.

Andrea Bargender ’21
UW-Green Bay
Green Bay, Wis.

Natalee Brzack ’21
Florida Department of Agriculture and Consumer Services
Tallahassee, Fla.

Zoe Burckle ’21
Garden to Table Nutrition
Focus: Local Food Production
Bothell, Wash. (Remote)

Natalie Carlson ’21
Northwest Missouri State University
Concentration: Community
Maryville, Mo.

Hailey Jarr ’21
Mississippi State University (Combined Master’s)
Focus: Sports Nutrition
Starkville, Miss.

Maddy Krumenacher ’21
OSF Saint Francis Medical Center
Peoria, Ill.

Lacie Ligman ’20, M.S. ’21
MetroHealth Dietetic Internship
Concentration: Clinical Dietetics
Cleveland, Ohio

Summer Manzke ’21
Mount Mary University
Concentration: Disease Prevention and Health Promotion
Milwaukee, Wis.

Christina Molski ’21
Priority Care Nutrition Distance Dietetic Internship
Boston, Mass.

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