Campuses: Home button

Dietetic Internship


The FHODIP acceptance rate is approximately 20%.

Selection Criteria

  • Bachelor’s degree and completion of an ACEND approved didactic program by program start date
  • Verification Statement of Completion of ACEND accredited Didactic Program requirements
  • Minimum cumulative grade point average: 3.0 (based on a 4.0 system); Science GPA minimum: 2.75; DPD GPA minimum: 3.3
  • Work and/or volunteer experience  in foodservice, hospital, nutrition-related field and/or customer service
  • Reference letters from 2 professors and 1 employer
  • Personal statement essay AND handwritten writing sample (see Application Process)
  • Telephone Interview – selected students will receive email with time frame for interview 
  • Leadership ability

The Florida Hospital Orlando Dietetic Internship Program seeks to fill internship positions via the computer matching program. 

Applicants to the FHODIP should complete the online centralized internship application (DICAS) which can be accessed at The application information and materials are also located on the website.  

Applicants are matched with a program through the national D & D matching program in the Spring and Fall. See the D & D applicant portal for exact dates. Interns who match in Spring will enroll in the internship in July.  Interns who match in the Fall will enroll in January.  Applicants who are matched must have completed a Bachelor’s degree from a US accredited college or university or foreign equivalent and have fulfilled the Didactic Program in Dietetic (DPD) requirements.  A Verification Statement from a DPD indicates that the student has met the requirements of ACEND of the Academy of Nutrition and Dietetics (AND) (  If an applicant has not completed the educational requirements at the time of application, an ‘Intent to Complete’ document from a DPD is required.  Once matched to the FHODIP, interns must meet all admission criteria including health and medical clearances and criminal background search.  Interns will be required to have the ServSafe Food Protection Manager certification prior to the beginning of supervised practice rotations.