GardentoTable Nutrition Dietetic Internship

Program Overview

The GardentoTable Nutrition Dietetic Internship (GTNDI) is a 36month, accredited program that integrates communitybased gardening, farmtofork food systems, and evidencebased nutrition counseling. Students learn to translate the nutritional value of fresh produce into practical dietary recommendations for diverse client populations.

Key goals of the internship include:

• Developing competence in food production, safety, and sustainable sourcing.
• Applying nutrition science to realworld settings, from hospital kitchens to community gardens.
• Strengthening counseling skills that emphasize wholefood, plantforward eating patterns.
• Preparing graduates for the Registration Examination for Dietitians (RD) while fostering a commitment to environmental stewardship.

Core Curriculum

GTNDI blends classroom instruction, online modules, and field rotations. The curriculum is organized into three pillars:

1. Nutrition Science & Clinical Practice

Courses cover metabolism, medical nutrition therapy, pediatric and geriatric nutrition, and public health nutrition. Simulated case studies emphasize integration of fresh produce into therapeutic diets.

2. Sustainable Food Systems

Students explore agroecology, soil health, seed saving, and organic certification. A Farm Lab provides weekly handson work in an oncampus organic garden.

3. Community Engagement & Advocacy

Rotations include work with food banks, school garden programs, and local farmers markets. Interns design nutrition education workshops that address food insecurity and cultural food preferences.

Assessment is ongoing through reflective journals, portfolio projects, and the final capstone: a communitybased nutrition intervention that utilizes garden harvests to improve dietary quality.

HandsOn Experience

Practical exposure is the heart of GTNDI. Interns complete 1,200 hours of supervised practice, divided as follows:

• Clinical Rotation (400 hrs): Hospital and outpatient clinics where interns conduct nutrition assessments, develop care plans, and counsel patients on incorporating fresh produce.
• Community Garden Rotation (300 hrs): Partnered urban farms where interns manage planting cycles, harvest, and postharvest handling.
• Food Policy Rotation (200 hrs): Collaboration with local health departments on food access initiatives and policy drafting.
• Research Rotation (150 hrs): Participation in facultyled studies evaluating the impact of garden produce on biomarkers of health.
• Education Outreach (150 hrs): Development and delivery of workshops for schools, senior centers, and lowincome neighborhoods.

Working in the garden changed how I talk about nutrition. I can point to the exact carrot I harvested and explain its vitamin A content in a way that resonates with patients.
Intern, Class of 2025

Admissions Requirements

Applicants must meet the following criteria:

• Bachelors degree in nutrition, dietetics, food science, horticulture, or a related field.
• Minimum GPA of 3.0 on a 4.0 scale.
• Completion of ACENDapproved Didactic Program in Nutrition (DPN) or equivalent coursework.
• At least one year of relevant experience (e.g., food service, community gardening, health education).
• Three letters of recommendation, preferably from a dietitian, a faculty member, and a community partner.
• Personal statement describing passion for sustainable nutrition and career goals.

Application deadlines:

• Early Decision: 1January
• Regular Decision: 1April

Financial aid, scholarships, and workstudy opportunities are available for qualified students.

Career Paths After Graduation

Graduates leave GTNDI prepared for a variety of roles that blend nutrition expertise with food system knowledge:

• Clinical Dietitian in hospitals, longterm care, or ambulatory clinics.
• Community Nutrition Specialist for public health departments, NGOs, or communitybased organizations.
• Food Service Manager for institutions focused on farmtofork sourcing.
• Program Director for school garden initiatives or farmbased education programs.
• Research Associate studying the health impacts of fresh produce consumption.
• Policy Analyst influencing local food policy, nutrition standards, or sustainability legislation.

Because the internship emphasizes interdisciplinary collaboration, graduates often find themselves leading crosssector projects that improve food access while promoting optimal health outcomes.