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The Johns Hopkins Bayview Dietetic Internship Program is a full-time, 41-week program, with a clinical emphasis, that will start in August and conclude in May of the following year.
In addition to the scheduled rotations, classes to support learning are scheduled one day per week. Classes are conducted by clinical dietitians and managers, as well as a number of allied health professionals. Throughout the internship, several classes that include dietetic internships in the Baltimore/Washington metro area will be held covering topics like critical care, disordered eating, communications, military nutrition, research and geriatrics.
All interns will complete the following rotations, although, adjustments to the schedule, additions and deletions may occasionally occur and are at the discretion of the program.
- Food Service Rotations
Call center and Patient Services
Retail and Catering
Production and Purchasing
- Community Rotations
Program for the All-Inclusive Care for the Elderly (PACE)
- Clinical Rotations
Cardiac Critical Care
Long-Term/Sub-Acute Care and Rehabilitation
Maternal and Child Health
Medical Critical Care
Research (may be available as an elective)
- Management Rotations
Food Service Management
- Elective (two weeks)
- Vacation (Thanksgiving and Winter Holidays) (three weeks)
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