https://www.montana.edu/fsnk/graduate/dietetics/

Montana Dietetic Internship, Bozeman, MT (2026)

09/07/2026

The 2026-2027 MDI cohort kicked off their Foundation Weeks with a tour of Three Seed Farm!

Thank you, Kylie, for your insight into the world of seeds and seed farming! We learned so much about seed stewardship and how seed grown in Montana’s environment has adapted to survive the pests, short growing season, cold temps, and other pressures we face.

What better way to begin Foundation Weeks than at the very beginning with seeds!

09/04/2026

🍎 National Foodbank Day

Today we’re celebrating the foodbanks and pantries that fight food insecurity in our communities every single day. As Nutrition Professionals, we know that access to nutritious food is the foundation of health — and that food is a human right.

Why Foodbanks Matter:
🥫 Promote choice and equitable access to nutritious food.
🤝 Support individuals and families experiencing food insecurity.
💚 Help prevent malnutrition and related health issues.
🔗 Connect community members with additional services and resources.

In Professional Practice:
✔️ Know your local foodbanks and keep a list to share with clients
✔️ Partner with local foodbanks to share nutrition education, recipes, cooking demos, and additional resources.

How to observe today:
Make a donation, volunteer your time, or simply check a foodbank’s needs list – nonperishable items and cash donations are accepted year-round.

Available to students at MSU:
    •  Bounty of the Bridgers Food Pantry: Offers supplemental and emergency food assistance to any student.
    •  Nutrition Services: Nutrition counseling and education from registered dietitians.

Other Local resources:
    •  Gallatin Valley Food Bank/HRDC https://gallatinvalleyfoodbank.org/
    •  https://www.forkandspoonbozeman.org/
    •  https://livingstonfrc.org/

09/02/2026

🌱 15 Years of Growing Food Systems Leaders

In 2011, the Montana Dietetic Internship launched with 14 students and a bold idea: dietitians need to understand the systems that shape food, water, and health — not just the plate in front of them.

Fifteen years later, 315 graduates later, that idea has become one of the most distinctive dietetic training models in the country.

What makes it different?  🥕 Hands-on learning at Towne’s Harvest Garden, MSU’s student-run vegetable farm
 🍽️ A dedicated Food Systems Leadership course spanning farm tours, food policy, and hands-on food preservation
 🤝 An interprofessional course where dietetic interns team up with studnts of other health professions to design food-based health interventions
 🦬 Rotations with Indigenous food sovereignty partners — Blue Bird Lifeways , FAST Blackfeet , Buffalo Nations Food System Initiative at MSU , and more
 🌾 A growing body of applied research — from farm-to-school surveys to global food systems work in Senegal

MDIGP graduates go on to work in hospitals, tribal health programs, USDA agencies, and food policy spaces — proving that sustainable food systems training isn’t an add-on to dietetics.

It’s the foundation.

08/28/2026

Tips & Tricks for Dietetic Interns 📋

“How do you handle not knowing the answer in front of a preceptor?”

Real talk from an MDIGP graduate: “On my first day of clinical, I blanked. Completely. Five years of coursework, and I felt like I couldn’t pull a single thing from my knowledge bank.

I told my preceptor exactly that — and she was so kind about it. She reminded me it happens to everyone, that clinical is a whole new way of thinking, and that I wouldn’t be there if I didn’t truly have the knowledge. The internship is where you learn to apply it.

That night I organized reference materials I could grab quickly. By the end of week one, it started coming back — and it keeps coming back the more you practice.” 🌱

If you’re heading into clinical soon: it’s okay to say “I don’t know, let me look into that.” Your preceptor was an intern once too.

👉 Save this for your first day.

Those who’ve already been through it, tap in —What helped you get through the freeze? Drop it below 👇

DieteticInternship

08/26/2026

As the newest MDIGP students begin remote classes and take on the challenges of graduate school, who better to turn to for advice than the students who have been there?

We asked the second-year students to share the tips and tricks that helped them navigate remote learning, manage the demands of graduate-level coursework, and find a healthy work-life balance.

Swipe through for their top tips to navigating the first year.

To the incoming first-year students: you’ve got this!

08/24/2026

What You Need to Know About Gastroparesis (Digestive Tract Paralysis Awareness Month) 🎗️

August is Digestive Tract Paralysis Awareness Month, and a good time to revisit what gastroparesis is and why it matters for nutrition professionals.

✨What it is:
Gastroparesis means “stomach paralysis.” For those with this condition, the nerves or muscles controlling the stomach are damaged, causing it to empty much slower than it should.

It’s not rare: an estimated 5 million Americans live with it, and many go years without an accurate diagnosis because symptoms overlap with other GI conditions.

✨What to look for:
Nausea, vomiting, early satiety (getting full quickly), bloating, abdominal pain, and heartburn — especially during or right after meals. About 1 in 4 cases are tied to diabetes; the rest range from post-surgical nerve damage to idiopathic (no identifiable cause).

✨The role of the registered dietitian:
Nutrition therapy is often the first line of management — and the evidence is evolving. The traditional approach (low-fat, low-fiber, small frequent meals) still holds, but newer research shows the picture is more nuanced than “no fat, no fiber”:

🔹 Emerging research suggests some soluble fibers may be better tolerated than traditionally thought — worth discussing with your care team and keeping an eye on current research
🔹 High-fat liquids (think smoothies, shakes) often empty faster and are better tolerated than solid fats
🔹 During flares, a stepwise approach — liquids → purees → soft solids — helps patients rebuild tolerance
🔹 In severe cases, enteral or parenteral nutrition may be needed

As RDs, staying current on this evolving evidence base is how we provide the best possible patient care.

08/21/2026

What do sustainable food systems (SFS) have to do with dietetics?

A lot.

The United Nations defines SFS as one that delivers food security & nutrition for all in ways that don’t compromise the social, economic, or environmental foundations that future generations depend on.

For dietitians, this means considering the larger systems that influence what foods are available, accessible, affordable, & culturally meaningful.

This systems-thinking approach is an important part of the Montana Dietetic Internship & Graduate Program (MDIGP). Students explore how food, health, communities, policy, & the environment are interconnected through coursework, hands-on learning, and field experiences.

These experiences help future RDNs:
✨Think beyond individual behavior to the systems that shape health.
✨Understand how food, health, communities, policy, and the environment are interconnected.
✨Lead in the sustainable food systems space whether they work in a rural hospital or alongside food sovereignty leaders.

Because improving nutrition isn’t just about changing individual behaviors. It’s also about understanding and helping shape the systems around us.

Ready to keep exploring? Current and future RDNs can use the resources below to learn more about sustainable food systems, their role in dietetic practice, and how MDIGP prepares students to apply systems thinking in their future careers.

08/20/2026

National Breastfeeding Month: Supporting Families Through Challenges Part II

Breastfeeding may be natural, but it doesn’t always come naturally.

Families may experience challenges with latching, milk supply, frequent feedings, sleep, pumping, infant feeding needs, returning to work or school, and access to support.

For nutrition professionals, supporting breastfeeding families means understanding these barriers and knowing when to collaborate as part of an interdisciplinary support system. Lactation professionals, healthcare providers, family members, friends and communities can all play important roles.

RDNs can:
    •    Assess maternal nutrition needs
    •    Provide individualized nutrition education
    •    Support adequate energy and nutrient intake
    •    Discuss breastfeeding, formula and combination feeding
    •    Identify nutrition concerns
    •    Connect families with appropriate resources

Know your role. Know when to collaborate. Support every feeding journey without judgment.

ANHI.org offers CEU courses for nutrition professionals who want to learn more about supporting clients through breastfeeding. Visit ANHI.org, click “Resources,” and search “breastfeeding.”

https://canva.link/35110415mv3erz2

08/07/2026

🥕 Next week’s homework: shop local.

It’s National Farmers Market Week (Aug 2–8)! Montana’s food system runs on the growers who show up week after week — and this week, we’re celebrating them.

Here’s where to find your local market this summer:
🧺 Bozeman Farmers Market — Tuesdays, 5–8pm, Lindley Park  🧺 Gallatin Valley Farmers Market — Saturdays, 9am–12pm, Gallatin County Fairgrounds  🧺 Belgrade Farmers Market — Thursdays, 4–7pm, Lewis & Clark Park  🧺 Manhattan Farmers Market — Wednesdays, 4–7pm, Railroad Park  🧺 Livingston Farmers Market — Wednesdays, 4:30–7:30pm, Miles Park Band Shell

Now do your homework 📝 — hit up a market this week and show us what you bring home! Share your farmers market haul and tag us. 👀

BozemanMT GallatinValle

08/04/2026

🍅 It’s National Farmers Market Week — and MSU has its own farm!

Towne’s Harvest Garden grows organic produce right, and there are three ways to get some this season:

🌱 CSA Pickup — Wednesdays, 4–6pm, market-style at the MSU Horticulture Farm (visit townesharvest.montana.edu for more information on becoming a CSA member)

🌱 On-Farm Market — Thursdays, 4–6pm, at 2730 W. Garfield (through Aug 20)

🌱 Campus Farmstand — Thursdays, 4–6pm, Sept 4–Oct 9, at the NE corner of the Plant Bioscience Building

Towne’s Harvest is also a proud partner of Bounty of the Bridgers, MSU’s campus food pantry — every purchase supports fresh food access for the whole Bobcat community.

Go say hi, grab something fresh, and support the farm that’s growing your food systems education in real time. 🚜💛

📍 Questions? [email protected] | Follow along: townesharvest
#

Montana Dietetic Internship

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