Program Overview
Program Pathways
Master's Degree + Dietetic Internship
Designed for students who wish to simultaneously complete a Dietetic Internship and a Master of Science degree in Dietetic Systems Leadership (MSDI).At completion of the program students will obtain a DI verification statement, masters degree and be eligible to take the Registration Examination for Dietitians.
Dietetic Internship Non-degree Graduate Certificate
Designed for graduate prepared interns who hold a masters degree, the non-degree DIis a 2- semester internship program with a focus on Sustainable Food Systems. At completion of the program, interns will obtain a DI verification statement and be eligible to take the Registration Examination for Dietitians.
Accelerated BS and MS Pathway For those looking to earn an undergraduate degree in addition to the graduate degree, the Accelerated 4+1 Program allows students to receive both a Bachelor of Science in Food and Nutrition as well as a Master of Science in Dietetic Systems Leadership. At the end of the 5 years, these students will be eligible to take the Registered Dietitian Nutritionist (RDN) exam.
Program Benefits
Diverse Pathways
Choose between a Master of Science & Dietetic Internship (MSDI) or a Non-Degree Graduate prepared Dietetic Internship (DI).
Strong Career Preparation
Develop leadership, critical thinking, and problem-solving skills to become an innovative dietitian.
Rural & Urban Healthcare Exposure
Experience in both large hospital systems and critical access hospitals in Montana & Wyoming.
Sustainable Food Systems Focus
Unique emphasis on sustainability, including work at Towne’s Harvest Garden and tours of the greater Gallatin Valley food system.
Integrated Learning Experience
Hands-on training in clinical nutrition, community nutrition, and foodservice management.
Interdisciplinary Collaboration
Engage in Culinary Medicine sessions and projects with nursing and medical students.Introduction
The Montana Dietetic Internship & Graduate Program (MDIGP) integrates experiences in clinical and community nutrition, and foodservice management with a sustainable food systems focus to provide a unique and progressive supervised dietetic practice experience to future registered dietitians.
Surrounded by mountains and farmland, Montana State University offers the perfect backdrop for dietetic interns interested in food systems and sustainable practices. Students will have the opportunity to work at MSU's Towne’s Harvest Garden, participate in field trips to local farms/ranches and lead interprofessional projects such as Culinary Medicine sessions with nursing and medical students.
The program prepares future dietitians to be innovative leaders in the implementation of sustainable food practices in all areas of dietetics. Interns spend 9 -13 weeks in a large hospital system in a more urban area and 2 weeks in one of the many critical access hospitals that serve the rural areas. Montana and Wyoming are both primarily rural with unique considerations for access to healthcare. Our dedicated facilities and preceptors provide MDI interns with opportunities to practice their clinical skills, with the unique lens in SFS, with a rural healthcare focus.
Mission
We prepare future RDNs to lead sustainable health solutions for people and the planet focusing on dietetics practice in Montana and the Rocky Mountain Region.
Program Values
- Challenge students to discover and develop their passions
- Nurture whole person self- and professional- development
- Practice and cultivate transdisciplinary inquiry and systems thinking
- Act with integrity and work towards a more just, inclusive, and livable future
Acting in alignment with MDIG values facilitates a dietetics systems leadership approach. The dietetic systems leadership model pillars are:
Systems Thinking: Recognize and synthesize patters, interactions and interdependencies in a set of activities designed for a specific purpose
- Foundational knowledge: individual + policy, systems and environmental (I+PSE) conceptual framework for action, social determinants of health, UNESCO cross-cutting and specialized sustainable development goals (SDG) competencies
Personal Empowerment: Increase self-efficacy and professional growth
- Foundational knowledge: growth mindset, mindfulness, critical thinking, communication skills, True Colors ™ self-discovery activities
Dietetics Competencies: Demonstrate nutrition care for individuals + policies, systems and environments
- Foundational knowledge: Didactic program in dietetics and Dietetic Systems Leadership coursework in research, evidence-based practice, clinical, public health and policy, and food service management dietetics practice.
Collective Care: Shared responsibility for each community member’s wellbeing.
- Foundational knowledge: weight inclusivity, cultural humility, LGBTQ+ healthcare allyship, Indian Education for All, trauma-informed nutrition care.
Goal 1
Graduates of the program will be highly capable entry-level registered dietitian nutritionists that can integrate sustainable food systems into dietetic practice.
Program Objective Measures
- At least 80 percent of interns complete program requirements within 32 months for MSDI pathway and 14 months for DI-only pathway (approx. 150% of the program length).*
- 100 percent of interns will pass NUTR 560: Food Systems Leadership for Nutrition Professionals with at least a 3.0 on a 4-point grade scale.
- At least 90 percent of interns receive a dietetic internship verification statement, reflecting an overall average rating from preceptors of 3 or greater on a 5-point Likert scale (3 = Doing well, performing as expected for intern level) after each rotation.
- At least 90 percent of graduates will rate their internship experience on how well prepared for entry-level practice they are with an overall average rating of 4 or greater on a 5-point Likert scale (4 = satisfied).
- At least 90 percent of program graduates take the CDR credentialing exam for Register Dietitian Nutritionist within 12 months of program completion.
- The program's one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for Register Dietitian Nutritionist is at least 80 percent.
- Of graduates who seek employment, at least 70 percent are employed in nutrition and dietetics or related fields within 12 months of graduation.
- At least 80 percent of employers will rate employees who are program graduates with an overall average rating of 4 or greater on a 5-point Likert scale (4 = satisfied).
Goal 2
The MDI program prepares entry-level registered dietitian nutritionists who will serve the needs and enrich the well-being of diverse populations in Montana and the Rocky Mountain region.
Program Objective Measures
- Within five years, 25 percent of MDI RDs will serve the populations of Montana and Rocky Mountain region through employment or volunteer service.
Program outcome data available upon request.
2025 Virtual Open House
The Montana Dietetic Internship & Graduate Program is one of the few internships in the nation to offer a specialized focus in Sustainable Food Systems (SFS).
To develop dietetics system leaders who can think creatively and apply innovative solutions to real-world challenges, we teach interns to approach probelm solving through the unique lenses of SFS and rural healthcare. Through a dedicated four-week exploration of the Gallatin Valley’s dynamic food system, interns gain hands-on experience and a deeper understanding of how sustainable food practices can improve both individual and community health.
This immersive experience equips interns with strong systems thinking and critical problem-solving skills, empowering them to become influential change agents in shaping healthier, more sustainable food systems in their professional careers.
Developing the Sustainable Food System Focus
The MDIGP's Sustainable Food Systems focus was developed by Co-Founders Coleen Kaiser, MS, RDN and Dr. Alison Harmon, PhD, RDN who were a trailblazers in advocating for the inclusion of sustainable food systems education in dietetics long before it became a standard competency for Registered Dietitian Nutritionists (RDNs). Dr. Harmon’s early work in developing Towne's Harvest Garden and creating a food systems model laid the foundation for MDI’s commitment to sustainability in the field of dietetics. Today, MDI continues to incorporate Healthy Land, Healthy People by Dr. Alison Harmon and Angie Tagtow into its curriculum.
MDI honors Dr. Harmon’s foundational contribution by prioritizing sustainable food systems for future dietitians. Through collaboration with local and global partners, the MDI develops dietetics professionals who lead the transition toward more sustainable, resilient, and healthy food systems (Standards of Professional Performance). Graduates are equipped to drive change across individuals, policies, systems, and environments, shaping future food systems.
Foundation Weeks
What to expect:
- Two weeks with MDI cohort
- Mix of classroom and field work
- Systems thinking review
- Tour of the Gallatin Valley and greater Montana Food System
Applied Weeks
What to expect:
- Two-week applied practice in small groups
- Hands-on experience at Towne's Harvest Garden, a 3-acre organic farm on MSU campus.
- Food is Life - An interprofessional approach to food as medicine. Interactive learning in food literacy, gut health and adverse food reactions with medical and nursing students.
- Hot Topic Lunch & Learn - Present on key SFS topics and prepare and enjoy a farm-fresh lunch together during the session.
- Local Food Preservation - Full day of hands-on experience with canning, drying and fermenting.
Visit our Program Costs Page for information on estimated tuition and fees, financial aid, and scholarship opportunities.
Accepting applications in DICAS October 19th for Fall 2026 start.
Visit our Apply page for more information
- Montana Dietetic Internship Tips & Tricks for Navigating the MS/DI Program
- The Benefits of MS Coursework before the DI
- Interns' Favorite Dietetic Systems Leadership MS Coursework
