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Director:
Nancy Rindfuss, M.A., R.D.N., C.D.N.
554 White Hall
(315) 443-2269
napaul@syr.edu

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If you are considering going on to graduate school in nutrition or some other field, start doing your research no later than your junior year. Here are some resources to get you started. You should plan to take the Graduate Record Exam (G.R.E.) early in your senior year. Applications are due during the fall/spring semester of your senior year. Talk to the various faculty in the department to get their advice on this process.

Career Services Network Graduate School InformationProfessional and Career Development

Advanced Degrees in Nutrition

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CoursePre-Requisite or Co-Requisite

N.S.D. 225 Nutrition in Health


N.S.D. 114 Food Safety/Quality Assurance


N.S.D. 115 Food Science I


H.S.H. 101 Freshmen Forum


C.H.E. 106 Chemistry I and Lab

C.H.E. 107

C.H.E. 116 Chemistry II and Lab

C.H.E. 106, C.H.E. 117

B.I.O. 121 General Biology and Lab


B.I.O. 123 General Biology II


B.I.O. 124 General Biology II Lab

B.I.O. 123

W.R.T. 105 Writing I


Sophomore

CoursePre-Requisite or Co-Requisite

N.S.D. 216 Food Service Operations

N.S.D. 115

N.S.D. 275 Food Service Systems

N.S.D. 216

N.S.D. 326 Practice of Dietetics

N.S.D. 225, N.S.D. 114

N.S.D. 342 Nutrition in the Lifespan

N.S.D. 225

B.I.O. 216 Anatomy and Physiology I and Lab

B.I.O. 121, 123 and 124

B.I.O. 217 Anatomy and Physiology II and Lab

B.I.O. 121, 123 and 124

M.A.T. 121 OR 221 Statistics


W.R.T. 205 Writing II

W.R.T. 105

Junior

CoursePre-Requisite or Co-Requisite

N.S.D. 312 Food Service Systems Management

N.S.D. 275

N.S.D. 455 Community Nutrition


N.S.D. 457 Research and Evaluation in Nutrition


N.S.D. 456 Nutritional BioChem

C.H.E. 106/116, B.I.O. 216/217

N.S.D. 466 Nutritional BioChem II

N.S.D. 225, N.S.D. 456, B.I.O. 216/217

N.S.D. 511 Nutrition Education

N.S.D. 225, N.S.D. 342

Senior

CoursePre-Requisite or Co-Requisite

N.S.D. 476 Senior Seminar


N.S.D. 477 Senior Seminar II

N.S.D. 476

N.S.D. 481/482 M.N.T. I and Lab

N.S.D. 225, B.I.O. 216/217

N.S.D. 483/484 M.N.T. II and Lab

N.S.D. 481

N.S.D. 512 Nutrition Counseling

N.S.D. 225, N.S.D. 511, N.S.D. 342

N.S.D. 555 Food, Culture and Environment OR

N.S.D. 452 Mediterranean Food and Culture

N.S.D. 115, N.S.D. 225

N.S.D. 225

D.P.D./Nutrition Undergraduate Course Sequence - Fall

...

2021

Freshmen

Fall
coursecredits

N.S.D. 225 Nutrition in Health for Majors

3

H.S.H. 101 First Year Gateway

1

C.H.E. 106 Chemistry I

3

C.H.E. 107 Chemistry I Lab

1

B.I.O. 121 General Biology

4

W.R.T. 105 Writing I

3

Total credits

 15

Spring

coursecredits

N.S.D. 114 Food Safety and Quality Assurance

2

N.S.D. 115 Food Science I

3

C.H.E. 116 Chemistry II

3

C.H.E. 117 Chemistry II Lab

1

B.I.O. 123 General Biology II

3

B.I.O. 124 General Biology II Lab

1

Flexible course (1)

3

Total credits16

Sophomore

Fall
coursecredits

N.S.D. 216 Food Service Operations

4

N.S.D. 326 Practice of Dietetics

3

B.I.O. 216 Anatomy and Physiology I + lab

4

Flexible course (2)

6

Total credits

17 

Spring

coursecredits

N.S.D. 275 Food Service Systems

3

N.S.D. 342 Nutrition in the Life Span

3

B.I.O. 217 Anatomy and Physiology II + lab

4

W.R.T. 205 Writing II

3

Electives

3

Total credits16

Junior

Fall
coursecredits

N.S.D. 312 Food Service Systems Management

3

N.S.D. 455 Community Nutrition

3

N.S.D. 456 Nutritional BioChem

4

N.S.D. 457 Research & Evaluation in Nutrition

3

Flexible course (1)

3

Total credits16

Spring

coursecredits

N.S.D. 452 Mediterranean Food & Culture *

(3)

N.S.D. 466 Nutritional BioChem II

3

N.S.D. 511 Nutrition Education

3

Flexible course (1-2)

6

Electives

4

Total credits16

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coursecredits
Statistics (M.A.T. 121 or 221)4
Psychology (P.S.Y. 205)3
Social Science3

Communication Skills

(H.F.S 255, H.F.S. 325, C.R.S. 225, C.R.S. 325, C.R.S. 331, C.R.S. 333, C.R.S. 335, C.R.S. 430)

3
Humanities6-8

Writing Intensive - Combine with Social Science, Humanities or Elective requirement


Critical Reflections - Combine with Social Science, Humanities or Elective requirement


(Also refer to S.U. 20202021-2021 2022 Course Catalog)

62 credits of liberal arts required

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D.P.D. Required Coursescredits

N.S.D. 114 Food Service and Quality Assurance

2

N.S.D. 115 Food Service I

3

N.S.D. 275 Food Service Systems

3

Human Resources Management

3

N.S.D. 216 Food Service Operations or Equivalent at Community College

4

Sub-Total

15

N.S.D. 511 Nutrition Education

3

N.S.D. 512 Nutrition Counseling

3

N.S.D. 555 Food, Culture and Environment

3

N.S.D. 627 Public Health Nutrition

3

N.S.D. 648 Dietetics Practice Across the Lifespan

3

N.S.D. 652 Mediterranean, Food and Culture: A Florence Experience (Abroad)

OR

N.S.D. 600 South Asia Food, Culture, Family and Healthcare Systems (Abroad)

(Either course may be substituted for N.S.D. 555 by petition)


(3)

N.S.D. 654 Nutrition Research Methods

3

N.S.D. 665 Metabolism of Micronutrients

3

N.S.D. 667 Metabolism of Macronutrients

4

N.S.D. 680 Seminar in Food and Nutrition

1

N.S.D. 681 Medical Nutrition Therapy I

3

N.S.D. 682 Medical Nutrition Therapy I Lab

1

N.S.D. 683 Medical Nutrition Therapy II

3

N.S.D. 684 Medical Nutrition Therapy II Lab

1

N.S.D. 695 Nutritional Status Evaluation

3

H.F.S. 621 Statistical Concepts I

OR

P.H.P 630 Analysis of Public Health Data

3

Sub-Total

3740

Grand Total

5255

Take at least 10 credit hours per semester.

If you wish to pursue the M.S. you must see Dr. Lynn Brann for advising.

Reviewed 7/20202021

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AppendixF
AppendixF
Policy for D.P.D. Verification Form - Undergraduate Students

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View file
nameNutritionVolunteerHoursTrackingForm.pdf
height250

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AppendixI
AppendixI
Registration Examination for Dietitians Test Specifications

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Registration Examination for Dietitians Test Specifications

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The Registration Examination for Dietitians is designed to evaluate a dietitian’s ability to perform at the entry-level. The examination content effective through 12/31/21 domains and topics are outlined below. The content of the exam will change on January 1, 2022 through December 31, 2026. The link is provided above for those specifications.

Domain 1 - Principles of Dietetics

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  1. Menu Development
  2. Procurement, Production, Distribution, and Service
  3. Sanitation and Safety
  4. Equipment and Facility Planning

Reviewed 7/20202021