A photo of our dietetic interns during nutrition month
Some of our recent dietetic interns with their display during nutrition month.

Our graduate internship program is a competency-based program with five positions available each year. The program begins in early October and continues for approximately 44 weeks.

Interns will spend time in clinical, community and management rotations as well as participate in a practice based research project.

Clinical rotations

These take place at the KW and Freeport campuses and are where nutrition care competencies are developed. Rotations can include oncology, medicine, surgery, ICU, pediatrics, complex continuing care, mental health, diabetes and renal.

Management/food services rotation

These take place at the KW Campus where students work alongside the nutrition and food services team responsible for the management of a centralized, cold plating/retherm system that delivers meals to both campuses.

Key activities for competency development in this rotation include exposure to service automation, diet office and food service management, human resource and labour management, budgeting, and therapeutic diet and menu development. One or more students may complete their food service rotation outside of Grand River Hospital (GRH) and this can be done in various settings including university and business settings.

Population and public health rotations

These are available through the GRH program and include: public health units, community health centres or local universities. In addition to this placement, dietetic interns collaborate with each other on a hospital-wide nutrition promotion campaign during the month of March.

Practice-based research

Research skills are acquired through the completion of a research project. The project has four allocated weeks but will require additional personal time.

  • Nutrition care pathway for hospitalized older adults: content validation, feasibility and reliability testing.
  • PEN practice question: What are the differences between plant and animal sources of protein in a renal diet and how do these differences affect phosphorus metabolism in adult patients with chronic kidney disease (CKD) not on dialysis?
  • Prevalence of phosphate additives in dairy products in Waterloo region grocery stores.
Accreditation

This dietetic education program is an accredited program recognized by the Partnership for Dietetic Education and Practice (PDEP) and prepares students for eligibility for registration with a provincial dietetic regulatory body.

Download a PDF of our dietetic internships brochure.
Contact

Hannah Marcus, dietetic internship coordinator
PO Box 9056
835 King Street West
Kitchener, ON
N2G 1G3
Phone: 519-749-4300, extension 3756
Email: hannah.marcus@grhosp.on.ca