Director:
Nancy Rindfuss, M.A., R.D.N., C.D.N.
554 White Hall
(315) 443-2269
napaul@syr.edu
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In most states, graduates also must obtain licensure or certification to practice. For more information about state licensure requirements visit the Commission of Dietetic Registration website.For more information about educational pathways to become a RDN visit the Academy of Nutrition and Dietetics website.
Future Education Model Program in Nutrition and Dietetics:
Syracuse University has applied to open a new and exciting program in August, 2023 to prepare Registered Dietitian Nutritionists.
The Accreditation Council for Education in Nutrition and Dietetics (ACEND) released the Future Education Model Accreditation Standards for programs in nutrition and dietetics. These accreditation standards integrate didactic coursework with supervised experiential learning in a competency-based curriculum designed to prepare nutrition and dietetics practitioners for future practice.
Syracuse University demonstrated its leadership in education by submitting an application to be part of the third cohort of programs to be accredited by ACEND under these new standards. The ACEND Board has approved our phase 1 application and will make a final accreditation decision on the program in 2022 after review of our phase 2 report.
If successful, following the phase 2 report review by the ACEND Board, we will begin recruiting students during the 2022-2023 academic year.
Contact Nancy Rindfuss, napaul@syr.edu, (315) 443-2269 for more information.
For more information about educational pathways to become a RDN visit the Academy of Nutrition and Dietetics website.
Employment Opportunities in Dietetics
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There is no policy to assess prior learning when volunteering in a facility.
Distance Instruction Online Testing Policy
Blackboard is the Supported Learning Management System at Syracuse University. Online testing is completed using Blackboard which includes Microsoft two-factor authentication. Digital identities at Syracuse University begin with the application process. The process includes the creation of a unique Syracuse University computing and network system identifier (NetID). The NetID and password enable a student to access our systems, such as the learning management system. Access to the University's computing network and online services are controlled through the NetID username and a password. Information about the Net ID and Password process can be found at: Net ID and Password.
Supervised Practice Programs: Dietetic Internships
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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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