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Provides a combination of didactic instruction, competency-based learning activities and supervised experiential learning at clinical facilities, community and public health organizations. Learning experiences include lectures/presentations, group discussions, peer learning and case-based scenarios in preparation for applying knowledge in the practice of dietetics. The practicum engages the student, the practicum site, and the faculty/preceptors in shared responsibility for the provision and acquisition of competencies across a broad spectrum of dietetic practice settings including clinical, food service and community nutrition, culminating in an 8-week public health nutrition experience. Led by the Johns Hopkins Health System Clinical Nutrition Department, the practicum extends from June (following the first 4 terms of coursework) to March of the next calendar year (3rd term of the subsequent academic year).