About this role
This internship position is a time-limited, temporary position with a start date and orientation on January 25th, 2027. The total number of hours that an intern can work during this timeframe is 250 hours.
**Please include your GPA on your resume**
The Food and Nutrition Service Intern at Cone Health provides a hands-on opportunity to support professionals with menu planning, community outreach, and research to promote health. Interns gain hands-on experience in clinical, public health, or food service settings, developing educational materials, managing food inventory, and analyzing data, typically under the guidance of a Registered Dietitian. This role is ideal for students seeking exposure to healthcare operations, analytics, and cross-functional collaboration. Key Responsibilities
• Collect, analyze, and summarize data related to program performance, workforce trends, and strategic planning. • Assist with menu planning, evaluate meal patterns for nutritional quality, and manage food safety/inventory, including cost and nutrient analysis, collection of patient data regarding meal quality • Create nutrition education materials, present seminars, and support community programs or cooking classes. • Collaborate with internal departments and external partners on campaigns, initiatives, and special projects. • Manage multiple concurrent tasks and priorities effectively. • Support the development, implementation, and tracking of internal initiatives, events, and retention programs. • Assist with database management, reporting, and documentation of key processes. • Prepare presentations, reports, and communication materials for leadership and stakeholders. • Conduct research on industry benchmarks, best practices, and emerging trends. • Coordinate logistics for events, meetings, and program rollouts. • Perform other duties as assigned by the supervisor or project lead.
Education:
• Required: Must be in process of a college-level degree in a related field and a student in good standing. • Junior, senior, or graduate student with a minimum 3.0 GPA. • Currently pursuing a degree in Nutrition, Dietetics, Food Science, or a related field.