A practicum is an in-depth supervised experience in an approved nutrition-related organization requiring a minimum of 200 hours at the site.
Students may select from a wide array of organizations and agencies in which to conduct their practicum. This may include but is not limited to: federal, state or local government agencies, trade/professional/volunteer organizations, think tanks and management consulting firms, community health and nutrition centers and organizations, hospitals, senior care facilities, and others. International projects have also been considered.
Students are supervised in the practicum by the academic advisor, practicum coordinator and a host agency preceptor/mentor. The preceptor/mentor of record must have a minimum of a master's degree in nutrition or a related discipline.
Students are expected to begin their preparation for the practicum at least one semester prior to registering for the course. Preparation begins with enrolling in the pre-practicum course, NUTR 788.
Recent Practicum Experiences
Advanced Clinical Nutrition and Functional Medicine Chiropractor
Project: To educate groups and patients to obtain peak health, improve treatment and symptoms of patients through diet and nutrition interventions
Feeding America, National Hunger-Relief Organization, Public Advocacy Program
Project: Commitment Survey Project, Editing Feeding America publications, and Updating Congress Members Policy Advocacy Matrix
USDA ARS Practicum Experience, What We Eat in America, NHANES, Dietary Collection, Coding, and Data Processing
Project: Instructional Training and Data Collection
President’s Council on Fitness, Sports & Nutrition, U.S. Department of Health and Human Services
Project: Develop strategies to better promote and expand current programs and initiatives, support ongoing local programs and initiatives and support partners to engage, educate and empower Americans to adopt a healthy lifestyle including physical activity.
Fairfax County Office for Children, Community Education and Provider Services
Project: Developed resources for family child care providers to meet New Meal Pattern requirements, assisted in provider training and monitored provider visits, to ensure participation and compliance with USDA Meal Guidelines.
IDEAL Obesity Institute: A Pediatric Obesity Clinic, Children’s National Medical Center, Washington DC
Project: Optimize the referral process for patients in DC, MD, VA, and provide additional providers, services and locations.
Virginia Cooperative Extension, Arlington County Nutrition and Wellness
Project: Devloping 4-H Food Challenge Curriculum
Real Food for Kids: Virginia Helping Healthy Happen Where We Live & Learn
Project: Developing and Delivering Education Programs to students and their families on making healthier choices.
