Nutrition in Food Retail: A Curriculum for Dietetic Students and Interns
The Nutrition in Food Retail curriculum was developed by an advisory group of seasoned dietetic internship directors, internship preceptors and food retail RDNs. The curriculum was designed to
be implemented in food retail settings, meets requirements set by the Accreditation Council for Education and Nutrition and Dietetics (ACEND), and prepares graduates for careers in food retail.
The Nutrition in Food Retail curriculum includes 3 rotations and 15 program activities with detailed instructions for implementation, assigned ACEND competencies, suggested reading and training, and a reflection assignment.
Nutrition Communications and Community Wellness Rotation
Grocery Store and Community Events | Merchandising and Marketing | Media | Food Retail Health and Well-being Evaluation | Capstone Activity
Food Service and Management Rotation
Quality and Process Improvement | Recipe / Meal Development and
Analysis | Food Systems | Sustainability | Capstone Activity
Clinical Education | Grocery Store Tour | Nutrition Counseling Health Screenings | Capstone Activity
Support for this project was funded through a grant from Walmart.
Interested in learning more? Access a PDF of Nutrition in Food Retail: A Curriculum for Dietetic Students and Interns by completing a short form.