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

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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 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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A few benefits of the professional members of the Academy include: receive the Journal of the Academy of Nutrition and Dietetics monthly and the Food and Nutrition magazine, gain access to the Academy members’ only pages, automatic membership in your State Dietetic Association, attend annual F.N.C.E. conference at reduced rate, join dietetic practice groups, hold appointed positions at national and Affiliate levels as designated by the House of Delegates.

Membership in the Central New York Academy of Nutrition and Dietetic

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(C.N.Y.A.N.D

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The C.N.Y.A.N.D.A. student membership rate is $10.00 per year, and offers opportunities for National Nutrition Month, networking with R.D.s, scholarships, etc.

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Find up-to-date information regarding the match policies and procedures at ACEND Dietetic Internship Match Students.

Past match rates:

2016: 68%; 2017:85%; 2018: 89%; 2019: 90%; 2020: 100%; 2021: 100% of S.U. D.P.D. students (undergraduate and graduate combined) matched with a dietetic internship. The national average is 65%66%.

Some resources you can find at the ACEND website include

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Once you have successfully completed a Dietetic Internship, you will be verified as eligible to take the Registration Exam for Dietitians. 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 72%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= 86%81%.

The Registration Examination for Dietitians is designed to evaluate a dietitian's ability to perform at entry-level. The content domains and topics are based on R.D.N. practice audits. Keeping good notes during your four years that are well organized will be useful for studying for the exam. The senior exam will also give you an idea of what you are retaining from your four years.

After 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). Learn more about this requirement.

Academy of Nutrition and Dietetics Code of Ethics

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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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