Becoming a registered dietitian was a long journey, but I wouldn’t change a thing. I learned so much along the way—everything from taking Running Start in high school to working with the Oregon State University football team’s dietitian during my internship. That period was the steepest learning curve of my life, and I’m deeply grateful for it.
My parents encouraged me to take college courses at a nearby community college during my junior and senior years of high school. As a result, I graduated with an Associate of Arts degree and about 90 college credits. That head start made a huge difference when I started at a university: I could enroll in higher-level courses right away rather than beginning with zero credits like most freshmen. It did mean fewer classes at my high school and a smaller social life during those years, but in hindsight those sacrifices were worth it.
I chose Oregon State University after discovering how passionate I was about nutrition. Their dietetics program had a strong reputation, and the campus was far enough from home to feel independent but still close enough to visit on weekends. During my freshman year I went home most weekends—partly because I’m a homebody and partly because my relationship at the time felt like a big adjustment. The 90 credits helped me take only the courses necessary to remain full-time while keeping my workload manageable.
Dietetics is very science-heavy. For me that meant biology, anatomy, biochemistry, physiology, organic chemistry, and a minor in exercise sport science. If you’re considering this major, try a few basic science classes first to see if you enjoy them—this field requires a lot of technical coursework.
One challenge many students don’t anticipate is applying for a post-graduate dietetic internship (DI). These internships provide the real-world, supervised practice required to become a registered dietitian—typically 1,200 hours—and they are highly competitive nationwide.
My anxiety about internships began in junior year when professors emphasized how essential the DI is. I felt unqualified and trapped in comparison with classmates who seemed to be involved in every research study, club, seminar, and volunteer opportunity. I worried my resume was too thin and that I might not be chosen. Rather than panic, I focused on what I could control.
I connected with my nutrition professors, offered help on side projects, asked friends and family about shadowing opportunities during breaks, and volunteered with OSU’s Food Hero doing recipe testing. Those experiences strengthened my resume and gave me practical skills useful for internships. My advice to students in the same position: don’t compare yourself to others. Stay in your lane, focus on your strengths, and build meaningful connections. Networking—though uncomfortable for many—is essential in dietetics.
Shadowing several dietitians helped me clarify my career direction. I realized I preferred an RD consultant role over clinical work. Observing real-world motivational interviewing and client interactions was far more illuminating than classroom mock consults.
For my final year, I decided against applying to a traditional DI that might place me anywhere in the country. Instead, I pursued a distance DI, which allowed me to select preceptors and locations close to home. Distance programs usually require a short on-site orientation and regular submission of assignments and documentation. I recommend this path to applicants who want to tailor their internship to their interests and remain local. Many distance DIs also accept more interns than some conventional programs, increasing the chance of acceptance.
However, a distance DI requires more organization up front: your list of preceptors, facilities, schedules, and paperwork must be complete when you apply. I started contacting potential preceptors in September and finalized everything by January. Success depends heavily on professional connections, so reach out early and introduce yourself to program directors. I targeted the University of Northern Colorado’s distance DI and made sure to communicate my interest directly to the program staff—personal outreach and clear organization helped set me apart.
Senior year brought intense stress. After submitting applications, personal statements, and letters of recommendation, I waited for Match Day. When results arrived, I didn’t match. The rejection felt devastating; I questioned my efforts and felt embarrassed facing classmates who had matched. The following weeks were difficult as I watched others celebrate and wondered what to do next.
I reached out to the UNC DI director to ask for feedback. She explained that the high volume of applicants that year influenced the outcome and reassured me that my application wasn’t deficient. I remained committed and told her I would accept any opening that became available. I also explored becoming a Dietetic Technician, Registered (DTR), a route many pursue when the DI match doesn’t go as planned. A DTR post shows continued commitment to the field while gaining further experience.
Two months after Match Day I received a call: a spot had opened in the UNC distance DI. I accepted immediately and booked my flight for orientation. That second chance felt surreal and reaffirmed the importance of persistence. Not matching initially was one of the hardest experiences I’ve faced, but it ultimately made me appreciate the internship more than I might have otherwise.
If you’re considering a career as a dietitian, don’t be discouraged by how competitive the process can be. Start building your resume early, seek meaningful experiences, and network with professionals and faculty. If you have questions about the process or want practical tips, feel free to ask.