Content Comparison

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

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1. Complete a minimum of a bachelor's degree at a U.S. regionally accredited university or college and course work approved by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of The Academy of Nutrition and Dietetics. The curriculum is based upon the foundation knowledge for didactic content. The 2017 ACEND Standards for Didactic Programs in Nutrition and Dietetics are currently in effect.
2. Complete an ACEND-accredited supervised practice program at a healthcare facility, community agency, or a foodservice corporation, or combined with undergraduate or graduate studies. The supervised practice program is based upon the competencies for entry-level dietitians found in the 2017 ACEND Standards for Internship Programs in Nutrition and Dietetics. Typically, a supervised practice program will run 10-12 months in length.
3. Pass a national examination administered by C.D.R. Some states require you to gain licensure. New York State currently does not. Information on the Test Specifications through 12/31/21 and Test Specifications 2022-2026 can be found on the C.D.R. website.
4. Complete continuing professional educational requirements to maintain registration.
   1. Complete 75 credits every 5 years

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According to the U.S. Bureau of Labor Statistics, employment of dietitians and nutritionists is projected to grow 15 8 percent from 2016 2019 to 20262029, faster than the average for all occupations. The role of food in preventing and treating illnesses, such as diabetes, is now well known. More dietitians will be needed to provide care for patients with various medical conditions and to advise people who want to improve their overall health.

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The Syracuse University Didactic Program in Dietetics (D.P.D.) is a nutrition program accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) under the Standards of Education as meeting academic requirements leading to at least a bachelor's degree. Upon program completion, graduates receive a Bachelor of Science degree in Nutrition. When verified by the program director, a D.P.D. graduate may apply to a supervised practice (dietetic internship) program. Successful completion of supervised practice establishes eligibility to write the registration examination and be a member in the Academy. (Please see the D.P.D. Verification Policies in the section Graduate Coursework Allowing for D.P.D. Verification at Syracuse University and under the Policy for D.P.D. Verification Form).

D.P.D. Program Mission/Philosophy

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Projected Program Costs

Based on the 20202021-2021 2022 figures, the cost is approximately $77$79,579 823 for an undergraduate student and $52$53,711 869 for a graduate student.

Costs are subject to change. Check with the Admissions and Housing Offices for updates. The student should be prepared to pay the necessary fees to complete the D.P.D. Program. Expenses for attending Syracuse University as an undergraduate and graduate student can be found at Cost of Attendance.

(D.P.D.) Undergraduate Students 

(D.P.D.) Graduate Students 

Financial Aid

Information about financial aid and loan deferment can be found at the Office of Financial Aid and Scholarship Programs.

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To ensure D.P.D. students are appropriately prepared for a supervised practice program and the field of dietetics, the Nutrition Science and Dietetics program has instituted a verification policy. During one of your first advising meetings with your advisor, you will review and sign a copy of the Verification policy. The current policy forms for undergraduates and graduate students are included in this handbook. For those students who have taken courses several years ago — your transcript will be evaluated on an individual basis to determine eligibility for D.P.D. Verification.

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The sequence of classes you take as an undergraduate D.P.D. student are included in this manual. (Please see the sections D.P.D. Nutrition Undergraduate Spring Study Abroad Course Sequence - Option II and Graduate Coursework Allowing for D.P.D. Verification at Syracuse University) Sequencing is based upon pre-requisites and some classes may be offered only in the Spring or only in the Fall (see the section Suggested D.P.D. Course Sequence by Year and Pre-Requisites). Come to your advising meetings with a basic plan of what you would like to take based upon this schedule or the one prepared for you if you are a transfer student. Be warned that if you take matters into your own hands (e.g. dropping classes or taking alternative courses), that you might jeopardize when you can finish the D.P.D. program or if you will be verified. Typically, students complete their undergraduate degree in four (4) years. An alternative sequence can be designed with your faculty advisor to fit your study abroad, minor and/or double major plans. (Please see the section D.P.D. Nutrition Undergraduate Fall Study Abroad Course Sequence - Option I) The sequence for graduate students desiring D.P.D. verification is also included in this manual and is based upon an evaluation of your undergraduate transcripts. (Please see the section D.P.D. Nutrition Undergraduate Spring Study Abroad Course Sequence - Option II) Contact Nancy Rindfuss to have your undergraduate transcript evaluated. The identification of pre-requisites allowing for D.P.D. verification should be completed prior to starting in the master’s program. (Please see the section Graduate Coursework Allowing for D.P.D. Verification at Syracuse University.)

International Students

Students with an international bachelor’s degree must have their transcripts evaluated by a foreign degree evaluation agency found on the ACEND website. The summary section of the evaluation report must state from a "regionally accredited institution." Have the evaluation sent to the D.P.D. Director, 554 White Hall, Syracuse NY 13244.

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Experiential learning is an important avenue for dietetic students to display civic responsibility, learn about the field, get practical experience, and build your resume. Volunteering can start with a simple informational interview or job shadowing. Many times a successful volunteer experience can turn into a paid position. Volunteer opportunities can be a one-time, one-day event or they can be a standard part of your weekly schedule. Although one-day experiences are appropriate, it is the long-term sustained experiences that are truly valued by students themselves, internship directors, and future employers. Start engaging in volunteer experiences early in your college career. Do not wait until your junior or senior year when it is too late and obvious on your resume/application. Volunteer experience may help you get into a supervised practice program after you graduate. It is recommended (but not required) that you acquire at least 250 hours of nutrition-related volunteer experience through your college career from a variety of settings such as: clinical—inpatient or outpatient hospital settings and nursing homes (junior or senior year), community (soup kitchens, Shaw Programs, C.N.Y. Food Bank, Head Start, and W.I.C. are a few suggestions) and food service (S.U. Dining Services, school food service, restaurant or catering). If you can get paid for your experience - great! This is all based on the honor system and there is no signature required of you from the person you volunteer or work for to collect these hours. Do come up with a good system to track your hours you work or volunteer as it will be required of you to document this in your dietetic internship application in your senior year — it will be hard to remember all of this without it being written down. See form in the Appendix that you may use to track your hours. A good question to ask yourself when deciding if a work or volunteer experience is appropriate to do is "will I be doing this potentially as a dietetic intern?" If the answer is yes, then go ahead with it because dietetic internship directors are looking to see if you are familiar with the nutrition field (clinical, food services and community areas) when they review your application to their internship.

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Track your volunteer, shadowing and informational interviews on your dietetics experience worksheet. (Please see the section Policy for D.P.D. Verification Form.) For each volunteer, shadowing, or interview experience, record a few notes on the form provided in the appendix of this handbook. Record such information as: Description and location of the experience, Name of person shadowed/interviewed/supervising you and contact information; date(s) of experience; hours spent at the facility; etc.; Make a note regarding what you learned and reactions to the experience. When it comes time to complete your Internship application, you will appreciate having this record of your four years of volunteer experiences.

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Developing Your Portfolio

• On the volunteer/experience form in the Appendix, track your experiences/assignments that you might want to include in your portfolio. 
• Start a holding box to secure these examples until you are ready to assemble it. 
• Research the potential internship or employer. Slant your portfolio's contents to solutions developed with these customers in mind.
• Review, assemble examples and develop a sequence for your work. Start with your strongest and most favorite work. 
• Organize your portfolio to demonstrate how your skills will meet their needs and how they can profit from it. 
• Choose pieces to represent your interests and philosophy. 
• Decide on an orientation (portrait or landscape). Do not have pieces facing in different directions. 
• Create an introduction and a list of contents. 
• Evaluate. Get feedback from faculty/ career specialist on content & presentation.

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AppendixA AppendixA

Suggested D.P.D. Course Sequence by Year and Pre-Requisites

Freshmen

Sophomore

Junior

Senior

D.P.D./Nutrition Undergraduate Course Sequence - Fall 2020

Freshmen

Fall

Spring

Sophomore

Fall

Spring

Junior

Fall

Spring

Senior

Fall

Spring

Total Degree Credits to Equal 124

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Required Flexible Courses (22-24 credits)

(Also refer to S.U. 2020-2021 Course Catalog)

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Same as above

Sophomore

Fall

Spring

Junior

Fall

Spring

Senior

Fall

Spring

* Complete N.S.D. 555 if a comparable Food and Culture class was not taken abroad

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Same as above

Sophomore

Fall

Spring

Junior

Fall

Spring

Senior

Fall

Spring

* Complete N.S.D. 555 if a comparable Food and Culture class was not taken abroad.

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Assumes 100% of the following five courses are complete:

Take at least 10 credit hours per semester.

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