FAQs

Answer:

• Have academic, work and volunteer experiences prepared you to contribute to the food and nutrition field? 
• Are you interested in serving rural healthcare populations and have a desire to experience supervised practice in a rural Montana community? 
• Are you interested in understanding how a sustainable food system is key knowledge for a dietetic professional? 
• Can you articulate why you want to be an RDN? 
• Do you have an undergraduate GPA of at least 3.00 (on a 4.00 scale)? Applicants with post-baccalaureate experience must have a graduate GPA of at least 3.00. 

Then check out our program! Submit a personal statement that describes your fit for the Montana State University MSDI.  Your personal statement is 40% of your application score. The MDI leadership team and a committee of reviewers score based on scholastic achievement, work/volunteer experience, professional references, leadership abilities and program fit. 

Answer: Montana State University’s Master of Science degree in Dietetic Systems Leadership includes one year of online learning that begins in the fall. Graduate student interns remain in their own communities while completing 18 credits of online graduate courses in two-three semesters (Year 1: Fall, Spring ; Year 2: Fall, Spring). We estimate that online coursework requires 20-30 hours each week to complete readings, assignments, independent projects, discussion, group projects, and some class meetings and synchronous class time. Upon successful completion of the first four semesters, maintaining a GPA of at least 3.0 and a “C” or better in each class, graduate student interns come to Montana for the second year of the program to complete supervised practice.  

Interns arrive in Bozeman, Montana in the Fall of year two. After orientation, professional development, and sustainable food systems foundation weeks at MSU-Bozeman and surrounding areas, each intern will leave the Bozeman area to complete supervised practice rotations at one of seven assigned geographic regions. Locations include Billings, Butte, Great Falls, Helena, Kalispell, Missoula, Montana and Sheridan, Wyoming. Interns can indicate their top two location choices in the MSDI application and will be placed based on intern preferences and preceptor availability. 

During supervised practice from August – May of the second year, interns will complete 18 credits of coursework including a professional research project, weekly synchronous course in Dietetic Professionalism & Supervised Practice, and complete over 1200 hours of supervised practice in food service management, community nutrition, clinical nutrition, and sustainable food systems dietetic practice.  

After successful completion of the graduate coursework, supervised practice and all program requirements, graduate student interns will be awarded an M.S. in Dietetic Systems Leadership and a Verification Statement (VS) of completion to be eligible to take the Registration Dietitian Nutritionist Exam (RDN Exam). 

Answer: The Master of Science & Dietetic Internship (MSDI) accepts 24-26 students.

Link to application site

Answer: The first year of graduate courses can be down part time. MSU's MSDI program is designed as one year of online coursework for working professionals. Graduate students complete a second year of full-time supervised practice in Montana or Wyoming.

Answer: Yes, there are DI slots available for the 25-27 class if you already have a Master's degree.

Answer: Yes, in year one, but no in year two.  During the first year of online coursework, students may work. While we encourage work during the graduate program, you will be expected to successfully complete (C grade or better) four semesters of graduate coursework. We estimate that online coursework requires 20-30 hours each week. Graduate student interns need to earn a "C" or better in each graduate course and maintain a 3.0 GPA each term and cumulatively.

Interns are advised to avoid employment during supervised practice in year two. Supervised practice requires 35 hours per week on rotation with additional assignments and a weekly course meeting. Interns must meet all competencies at entry level for each rotation before being allowed to continue in the program.

Answer: No, GRE scores are not required, yet can be a helpful consideration point if your GPA is low.  Official GRE scores should be sent to Montana State University, Campus Code 4488

Answer: Sustainable Food Systems (SFS) is afocus areawithin the dietetic internship year. The Sustainable Food Systems foundation work and practicum follow the internship orientation at MSU-Bozeman. Interns complete the three-credit course, NUTR 560 - Food Systems Leadership for Nutrition Professionals, during program orientation and the SFS rotation. Interns work at Towne's Harvest Garden, an experiential learning laboratory for students at MSU. Other experiences include tours and field trips of local farms, food production facilities, local food banks and other community organizations. Interns will also lead interprofessional Culinary Medicine sessions with medical and nursing students, and research and teach peers about food system issues and how they relate to the dietetics profession.

Answer: You can review program costs for resident and non-resident tuition & fees on the MDI web pages.

Answer:Yes! Register for the 2025 Open House and see recordings of our past MDI Virtual Open Houses.

Answer:We have a unique program in that we use supervised practice sites throughout the whole state. Interns change locations throughout their second year, starting in Bozeman and then moving on to different cities to complete their major clinical rotations. Understanding this aspect and embracing the diversity of experiences you will encounter is crucial. We value an adventurous spirit, flexibility, and adaptability as we find these attributes are common in our most successful interns. Please read through our website and research the program to get a good sense of what we have to offer and expectations of the program.

Answer: Certainly, but you are encouraged to navigate through the website to see if you can find the answer to the question on your own first. One of the major challenges working in the online environment is taking the time to slow down and read the information available first before you ask. You can reach the MDI Leadership at:

Lindsay Ganong, MS, RDN, LN, Director, Montana Dietetic Internship & Graduate Program | Instructor, Dietetics Program, she/her/hers

P: (406) 994-3010 | E: lindsay.ganong@montana.edu

Montana State University, Department of Food Systems, Nutrition and Kinesiology

337, 338 & 339 Reid Hall, PO Box 173370, Bozeman, MT 59717-3370