Program Strengths

Our Preceptors and the Learning Environment 

  • There are over 60 registered dietitians and 13 dietetic technicians within the department in a variety of clinical specialties, food service, and management.  
  • Preceptors are committed to excellence and to creating a supportive learning environment for interns.  
  • UCSF Health is a teaching institution! There are learners from all disciplines, including medicine, dentistry, pharmacy, physical therapy, and nursing. 
  • The DI Director provides regular 1:1s with interns to provide support and resources throughout the year.  

The Variety of Experience  

  • Interns work with an array of patients with complex medical and nutritional diagnoses including renal disease, cardiovascular disease, organ transplants, diabetes mellitus, cancer, and enteral and parenteral nutrition support.  
  • Interns work in a variety of settings:  
    • Inpatient adult acute and critical care 
    • Inpatient pediatric acute and critical care  
    • Outpatient pediatric and adult care  
  • Interns are expected to provide staff relief experience in designated areas after demonstration of competence. The staff relief experience solidifies the intern’s knowledge, provides an opportunity to function independently, and reinforces expected practices for an entry-level registered dietitian.  

Evidenced Based Practice  

  • UCSF Health is a top ranked hospital in the United States, often at the cutting edge of advances in practice. Interns are also expected to use evidenced based guidelines and research to guide patient care and solve problems. 

An integrated food service and clinical department  

  • UCSF Nutrition & Food Services is responsible for all UCSF Health food operations, including patient dining, retail food outlets, catering, and gift shops. Interns have the opportunity to complete projects in a large-scale food service environment, for patients and the public, that are actually implemented and have lasting impacts. 
  • UCSF Nutrition & Food Services has been continually recognized for its innovation and commitment to sustainable purchasing and practices. Interns have the opportunity to learn about and contribute to creating sustainable food systems.  

Opportunity to learn other professional skills  

  • Interns are treated as members of the professional staff. They have opportunities to develop and implement solutions to actual problems encountered in food service and clinical areas. 
  • Interns have multiple opportunities to practice public speaking and other professional skills in their clinical and food service management rotations. Interns leave with project leadership experience in addition to clinical skills.