Director:
Nancy Rindfuss, M.A., R.D.N., C.D.N.
554 White Hall
(315) 443-2269
napaul@syr.edu
...
- 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.
...
Once you have successfully completed a Dietetic Internship, you will be verified as eligible to take the Registration Exam for Dietitians. The The exam is computerized. We highly encourage you to take your R.D. exam as soon after your Supervised Practice Program as you can, because the longer you wait, the likelihood of obtaining a lower or failing score increases. The overall pass rate in the country for first time test takers is 68%; The current 5-year average (2015-2019) R.D.N. pass rate for S.U. graduates taking the R.D. Exam for the first time= 81%.
...
After January 1, 2024, the Commission on Dietetic Registration (CDRC.D.R.) will require a minimum of a master’s degree to be eligible to take the credentialing exam to become a registered dietitian nutritionist (RDNR.D.N.). Learn more about this requirement.
...
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 2021
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 |
...
Total Degree Credits to Equal 124
* N.S.D. 452 452 or other approved S.U.A. classes can count for required N.S.D. 555 555 Food Environment and Culture
...
course | credits |
---|---|
N.S.D. 466 Nutritional BioChem II | 3 |
N.S.D. 477 Senior Seminar II | 1 |
N.S.D. 483 Medical Nutrition Therapy II | 3 |
N.S.D. 484 Medical Nutrition Therapy II Lab | 1 |
N.S.D. 512 Nutrition Counseling | 3 |
Electives | 4 |
Total credits | 15 |
* Complete N.S.D. 555 555 if a comparable Food and Culture class was not taken abroad
...
course | credits |
---|---|
N.S.D. 466 Nutritional Bio Chem II | 3 |
N.S.D. 477 Senior Seminar II | 1 |
N.S.D. 483 Medical Nutrition Therapy II | 3 |
N.S.D. 484 Medical Nutrition Therapy II Lab | 1 |
N.S.D. 512 Nutrition Counseling | 3 |
Electives | 5 |
Total credits | 16 |
* Complete N.S.D. 555 555 if a comparable Food and Culture class was not taken abroad.
...