Nutrition and Dietetics program earns perfect acceptance rate for competitive internships


Radford University’s Nutrition and Dietetics program had a 100% acceptance rate for spring 2019 graduates who applied to prestigious internships around the United States.

These competitive, 1,200-hour internships last for approximately one year. Upon completion of the internships, participants will be eligible to earn credentials as registered dietitians by taking the national exam, administered by the Commission on Dietetic Registration (CDR).

“These programs are much like a medical residency,” said Laurie Bianchi, an assistant professor in the Nutrition and Dietetics program.

The 100% acceptance rate is “exceptional, and we are so pleased,” said Assistant Professor of Nutrition and Dietetics Mary Jean Miller, who said the national pass rate was 61%.

The graduates and their programs are:

  • Allison Hurst, Clara Britton -- Virginia Tech dietetic internship;
  • Sara Luna – Virginia Tech Graduate Future Education Model Charter class;
  • Bernice Pull – Meredith College individual supervised practice pathway;
  • Zack Bezek – Wellness Workdays/Simmons University M.S. Nutrition and Health Promotion;
  • Alyssa Hughes – Lenoir-Rhyne University dietetic internship;
  • Chase Keister – Marshall University dietetic internship; and
  • Hannah Coyner – Appalachian State University M.S./dietetic internship.

“We have a very rigorous program academically, and we also have high standards and expectations for food and nutrition-related involvement in student organizations, the community and at workplaces,” Miller said. “Our students have taken advantage of the many hands-on opportunities for professional development that the Radford University’s Nutrition and Dietetics program provides.”

The Nutrition and Dietetics curriculum is designed to prepare students for careers as registered dietitians/registered dietitian nutritionists (RD/RDN). The program provides students with the core knowledge requirements defined by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Graduates find abundant employment possibilities in public service, private practice, wellness programs and research, as well as medical and healthcare settings.

“Many of our students have been and are leaders in campus organizations, taking their knowledge to various groups to educate others about proper nutrition,” Miller said. “They take these opportunities to enhance their portfolios and use everything they have learned in the Nutrition and Dietetics program.”



May 29, 2019
Chad Osborne