Director:
Nancy Rindfuss, M.A., R.D.N., C.D.N.
554 White Hall
(315) 443-2269
napaul@syr.edu
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Master's Degree Requirement:
Graduates who successfully complete the ACEND-accredited DPD Program at Syracuse University are eligible to apply to an ACEND-accredited supervised practice program and eventually apply to take the CDR credentialing exam to become an RDN.
Effective January 1, 2024, the Commission on Dietetic Registration (CDR) will require a minimum of a master’s degree to be eligible to take the credentialing exam to become a registered dietitian nutritionist (RDN).
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In addition, CDR requires that individuals complete coursework and supervised practice in program(s) accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Graduates Graduates who successfully complete the ACEND-accredited Dietetic Internship program DPD Program at Syracuse University are eligible to apply to an ACEND-accredited supervised practice program and eventually apply to take the CDR credentialing exam to become an RDN.
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| Course | Pre-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
| Course | Pre-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
| Course | Pre-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
| Course | Pre-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 2020
Freshmen
Fall
| course | credits |
|---|---|
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
| course | credits |
|---|---|
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 credits | 16 |
Sophomore
Fall
| course | credits |
|---|---|
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
| course | credits |
|---|---|
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 credits | 16 |
Junior
Fall
| course | credits |
|---|---|
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 credits | 16 |
Spring
| course | credits |
|---|---|
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 credits | 16 |
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