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

...

  • Pay attention to directions! There may be some D.I.s that request a paper application; most do not.
  • Refer to this site to access the D.I.C.A.S. (Dietetic Internship Centralized Application System) Application. There are fees for each program you apply to.
  • Make sure you complete each program’s requirements and application forms according to the directions (i.e. some programs require G.R.E.’s and you also have to apply to their graduate program).
  • If you do not meet the minimum qualifications, i.e. grade point average, your chances of being accepted are greatly diminished.
  • You will need three letters of recommendation. It is suggested that one be from your D.P.D. program director. Since most students apply at about the same time - ask your references early. Provide a resume and information about the programs you are applying to.
  • The “Intent to Complete” is initiated by you and completed by the D.P.D. Program Director.
  • Most supervised practice programs use a computerized matching system to select their class. You register with D & D Digital to complete this process. You rank order your preference for the programs to which you are applying. The cost for the computer matching process is ~$55.00. Be sure to follow the D & D Digital time line for the annual match dates. The deadline for the Spring match is typically February 15th of each year. There is a fee for each program you apply to in D.I.C.A.S. and a separate fee that is paid directly to the dietetic internship.
  • Remember, there are two opportunities to “match”, April and November. If you find the D.I. Program on the Academy website it will tell which match process they participate with. The most popular is spring.
  • Upon program completion, with the Falk College Recorder confirming your degree, a D.P.D. Verification is issued by the D.P.D. Director and mailed to you. This typically takes a few weeks after graduation. You should receive your Verification Statement by the end of July. You submit this to your D.I. director upon starting your program. You also will need to provide them with an official transcript that shows you were awarded a bachelor’s degree.

Interviewing

  • Once you have applied, your application is reviewed and:
  • If you meet the program’s requirements, an interview might be scheduled. If at all possible, visit the program in person. If this is not possible, ask if a telephone interview can be arranged.
  • The interview provides the program the opportunity to meet you and judge how well you would “fit” into the program. It also provides you with an opportunity to see if the program “fits” your needs.
    • You might want to consider the following while reviewing the various programs:
    • How flexible is the program?
    • With what type of learning environment do you best learn? Do you need structure or do you learn better independently?
    • What are your long-term goals? How will the program help you achieve them?
    • What percentage of the students have successfully taken the registration exam?
    • Does the program help you with career placement?
    • The number of positions and the geographic location (i.e. some of the most competitive will be in the major metropolitan areas such as Boston, New York, Atlanta, and Baltimore). Consider your chances of successfully matching with a program that accepts a limited number of students, and is located in a highly desirable metropolitan area.
  • If you are granted an interview, be prepared by:
    • Finding out if you are being interviewed by one person, a panel, or rotating through a series of interviews.
    • Ask how long the interview lasts
    • Are there sample questions to help you prepare?
    • Will you have the opportunity to tour the facility?
    • Will you have the opportunity to meet current students?
  • On the day of the interview:
    • Arrive early
    • Wear conservative professional attire.
    • Bring your portfolio.
  • The actual interview provides you with the opportunity to “sell” yourself.
    • Be clear as to why you want this particular program
    • Explain any low academic grades.
    • Describe work or volunteer experience and how the skills you learned will enhance your performance in the supervised practice.
    • Show your portfolio.
    • Some programs test the academic knowledge of the students before accepting the student.

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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 2020

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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