Clinical Nutrition Services within the Johns Hopkins Health System aims to provide quality and compassionate nutrition care in an environment that promotes dignity and respect for each individual. Through a multidisciplinary, evidence-based approach, in partnership with Food and Dining Services, we encourage excellence in the provision of nutrition care to patients and families. We function as an integral component of the Johns Hopkins Health System, supporting the needs of staff members and our communities, and educating future dietitians and care providers.
Why you should consult with an R.D.N.?
Our registered dietitian nutritionists (R.D.N.s) treat and prevent disease by providing evidence-based medical nutrition therapy: nutrition diagnosis, therapy and counseling for the purpose of disease management.
When you need food and nutrition information based on fact, or need to know how a healthy diet improves health and fights disease, rely on a qualified R.D.N. They serve as important liaisons in helping individuals and communities make changes to create healthier lives through food and nutrition.
Some common medical conditions we provide nutritional support for:
- Cancer and immune compromise
- Diabetes
- Gastrointestinal disease
- High cholesterol/high triglyceride
- Swallowing difficulties
- High blood pressure
- Heart disease
- Food allergies and food sensitivities
- Malnutrition
- Obesity
- Pregnancy
- Kidney disease
- Weight management
- Wellness
- Vegetarianism/Veganism
Clinical Nutrition Services Across Johns Hopkins Medicine
Our Clinical Nutrition Staff
The staff at our Clinical Nutrition Clinics is composed of registered and licensed dietitian nutritionists. (R.D.N., L.D.N.).
R.D.N.s and L.D.N.s are highly skilled health care professionals who are experts in the field of nutrition. An R.D.N. or L.D.N. has completed multiple layers of education and training established by the Accreditation Council for Education in Nutrition and Dietetics.
All R.D.N.s and L.D.N.s must:
Complete a four-year degree, which includes a specially designed, accredited nutrition curriculum.
Complete an extensive supervised program at a health care facility, food service organization or community agency.
Pass a rigorous registration exam.
Maintain 30 hours of continued professional education every two years.
Maintain licensure through the Maryland State Board of Dietetic Practice.
Education and Training Programs
M.S.P.H. in Human Nutrition – Dietitian
The Master of Science in Public Health (M.S.P.H.) in international health (human nutrition – dietitian) is a graduate program with a focus on public health that provides experiences to meet the competencies and training for entry-level dietetic practice. It is designed to meet the educational and supervised experience required to sit for the Commission on Dietetics Registration Exam for Dietitians.
Learn more about the M.S.P.H. in international health program.
Dietetic Internship Program
The Johns Hopkins dietetic internship is a 41-week full-time program with a medical nutrition therapy emphasis. Experiences meet competencies and provide training for entry-level dietetic practice, and are designed to meet the educational and supervised experience required to sit for the Commission on Dietetics Registration Exam for Dietitians.
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