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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Dietetics professionals work in healthcare, education, and research. They work in sales, marketing, and public relations. Registered dietitian nutritionists also work in government, restaurant management, fitness, food companies, and in private practice. The direction you take, and how far you take it, is your choice.

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There are a number of pathways you can choose to enter the field of dietetics. If you want to become a registered dietitian nutritionist, you can choose between enrolling in a Coordinated Program or a Didactic Program in Dietetics. A Coordinated Program is a bachelor or master’s degree program that combines classroom and supervised practical experience, ; and is accredited by the Accreditation Council for Education and Dietetics (ACEND) of the Academy of Nutrition and Dietetics (Academy). Graduates are eligible to take the Registration Examination for Dietitians to obtain credentials as a Registered Dietitian Nutritionist. A Didactic Program in Dietetics (D.P.D.) is an academic program, providing at a minimum a bachelor’s degree that is accredited by ACEND. Graduates of accredited D.P.D. Programs then complete an accredited Dietetic Internship (D.I.), supervised practice program. Dietetic Internships are competitive, and acceptance is not guaranteed. Upon successful completion of a Dietetic Internship, you are then eligible to take the credentialing exam. The Dietetic Technician Program is a two-year associate degree program that combines classroom and supervised practical experience, ; and is approved or accredited by ACEND.  Students Students who obtain D.P.D. verification are verification are eligible to take the Registration Examination for Dietetic Technicians to obtain credentials as a Dietetic Technician, Registered (D.T.R.), under the Pathway III model offered by the Commission of Dietetic Registration (C.D.R.). Syracuse University has D.P.D. (undergraduate and graduate) and D.I. programs; we do not have a Coordinated Program. Attached are the pathways recognized by The Academy of Nutrition and Dietetics to becoming a Registered Dietitian Nutritionist. Please note that in order to be eligible for the D.T.R. exam you must earn D.P.D. Verification first. Please contact Nancy Rindfuss after graduation if you are interested in applying to take the D.T.R. exam.

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Nutritionist is a title used by nutrition professionals who typically work in the community for a government program, business, or health association (American Heart Association, National Dairy Council, Women, Infants and Children). It is important to note, however, that the title “nutritionist” can be used by anyone and does not require a person to have background or credentials in nutrition. Use of the job title “nutritionist” is no indication that the employer does or does not require applicants to be registered dietitians (R.D.s). Anyone using the title “dietitian” must be certified as an R.D.N. by C.D.R. In a community or business setting, being an R.D.N. is not always a requirement.

Some R.D.N.s hold additional certifications in specialized areas of practice, such as pediatric or renal nutrition, nutrition support, and diabetes education. These certifications are awarded through C.D.R., the credentialing agency for the Academy, and/or other medical and nutrition organizations and are recognized within the profession, ; but are not required.

In addition to R.D.N. credentialing, many states have regulatory laws for dietitians and nutrition practitioners. Frequently these state requirements are met through the same education and training required to become an R.D.N. New York State R.D.N.s are currently trying to pass legislation to become licensed in this state. See the ACEND website for a summary of State Licensure Statutes.

The Commission on Dietetic Registration (C.D.R.) decided in 2013 to change the entry-level registration eligibility requirements for dietitians from a baccalaureate degree to a minimum of a graduate degree starting January starting January 1, 2024. The routes to R.D.N. Registration Eligibility for taking the R.D.N. credentialing exam can be found on the C.D.R. website. Those that hold the registered dietitian credential prior to 2024 will not be required to complete a master’s degree when the master’s degree requirement becomes effective.

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Effective 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.).

In order to be approved for registration examination eligibility with a bachelor’s degree, you must meet all eligibility requirements and be submitted into CDR’s C.D.R.’s Registration Eligibility Processing System (REPSR.E.P.S.) before 12:00 midnight Central Time, December 31, 2023. For more information about this requirement visit CDR’s C.D.R.’s website.

In addition, CDR C.D.R. requires that individuals complete coursework and supervised practice in program(s) accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND).  Graduates Graduates who successfully complete the ACEND-accredited DPD D.P.D. Program at Syracuse University are eligible to apply to an ACEND-accredited supervised practice program and eventually apply to take the CDR C.D.R. credentialing exam to become an RDNR.D.N.

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 R.D.N. visit the Academy of Nutrition and Dietetics website.

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The majority of R.D.N.s work in the treatment and prevention of disease — administering medical nutrition therapy (M.N.T.) as part of medical teams — often in hospitals, health-maintenance organizations, private practice, or other health care facilities. In addition, many R.D.N.s work in community and public health settings and academia and research, with a growing number working with food and nutrition industry and business, journalism, sports nutrition, corporate wellness programs and other non-traditional work settings.

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As part of the health care team, R.D.N.s working in the hospital setting educate patients about nutrition, administer medical nutrition therapy, provide nutrition support, and evaluate critical care. They may also manage the foodservice operations in these settings, overseeing everything from food purchasing and preparation to managing staff.

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Registered Dietitian Nutritionists can be found at community health centers and public health settings teaching, monitoring, and advising the public and helping improve their quality of life through healthy eating habits. They also work at Head Start and Early Childhood Education Programs guiding childhood nutrition programs.

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Registered dietitian nutritionists looking for a captive audience often find just that while working at fitness centers, where they educate clients about the connection between food, fitness, and health. Many also are certified in fitness or own their own fitness center. Beyond the gym, R.D.N.s are often hired to work with professional sports teams on menu planning, weight management, performance enhancement, recovery, and medical nutrition therapy to complement athletes' training.

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Registered Dietitian Nutritionists with a classroom calling often teach physician's assistants, nurses, dietetics students, medical students, dentists, and others the sophisticated science of food and nutrition.

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Registered Dietitian Nutritionists with an interest in an integrated and personalized approach to nutrition, health and healing may be interested in the field of Integrative and Functional Medicine. The philosophy centers on a holistic "food as medicine" approach to wellness, and is based in the integrative medicine model, centered on whole-food therapies, targeted supplements, and mind-body modalities.

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All of these knowledge requirements are taught throughout the D.P.D. curriculum. The classes these are taught in are determined by the faculty and staff through peer-reviewed faculty curriculum assessment.

Domain 1 -   Scientific and Evidence Base of Practice: Integration of scientific information and translation of research into practice.

K.R.D.N. 1.1 Demonstrate 1 Demonstrate how to locate, interpret, evaluate, and use professional literature to make ethical, evidence-based practice decisions.

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K.R.D.N. 1.3 Apply critical thinking skills.

Domain 2 - Professional Practice Expectations: Beliefs, values, attitudes, and behaviors for the professional dietitian nutritionist level of practice.

K.R.D.N. 2.1 Demonstrate effective and professional oral and written communication and documentation.

K.R.D.N. 2.2 Describe 2 Describe the governance of nutrition and dietetics practice, such as the Scope of Nutrition and Dietetics Practice and the Code of Ethics for the Profession of Nutrition and Dietetics; and describe inter-professional relationships in various practice settings.

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K.R.D.N. 2.6 Demonstrate an understanding of cultural competence/sensitivity.

K.R.D.N. 2.7 Demonstrate 7 Demonstrate identification with the nutrition and dietetics profession through activities such as participation in professional organizations and defending a position on issues impacting the nutrition and dietetics profession.

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K.R.D.N. 3.5 Describe basic concepts of nutritional genomics.

Domain 4

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- Practice Management and Use of Resources: Strategic application of principles of management and systems in the provision of services to individuals and organizations.

K.R.D.N. 4.1 Apply management theories to the development of programs or services.

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K.R.D.N. 4.5 Describe safety principles related to food, personnel, and consumers.

K.R.D.N. 4.6 Analyze data for assessment and evaluate data to be used in decision-making for continuous quality improvement.

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1. Learning activities must prepare students for professional practice with patients/clients with various conditions, including, but not limited to overweight and obesity; endocrine disorders; cancer; malnutrition and cardiovascular, gastrointestinal, and renal diseases. 
2. Learning activities must prepare students to implement the Nutrition Care Process with various populations and diverse cultures, including infants, children, adolescents, adults, pregnant/lactating females, and older adults. 
3. Learning activities must use a variety of educational approaches necessary for delivery of curriculum content, to meet learner needs and to facilitate learning objectives.

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1. The program will prepare graduates who fulfill the Didactic Program in Dietetics requirements within a Liberal Arts core to apply for a Dietetic Internship andInternship and/or Graduate School or secure employment.
2. The program will assure graduates are prepared for the Dietetic Internship.
3. The program will prepare graduates to continually participate in professional education, services, and growth.

Program outcome data is available upon request by contacting the program director.

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Outcome Measures

Average scores will be > 3> 3.75 on a scale of 1-5 for program outcomes:

• Prepared for Internship
• Program graduates rate the D.P.D. program on the level of preparation regarding the 2017 regarding the 2017 ACEND Knowledge Requirements

Average scores will be > 3> 3.75 on a scale of 1-5 for program outcomes:

• Prepared for Internship
• Internship Directors rate the graduates on the level of preparation regarding the regarding the 2017 ACEND Knowledge Requirements

Average scores will be > 3> 3.75 on a scale of 1-5 for program outcomes:

• Prepared for Internship
• Alumni rate the D.P.D. program on their level of preparation to perform the 2017 ACEND Knowledge Requirements Requirements

The program’s one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the C.D.R. credentialing exam for dietitian nutritionists is at least 80%.

Program Goal Three:

The program will prepare graduates to continually participate in professional education, service and growth.

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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 Students

(D.P.D.) Graduate Students Students

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• assist in the planning of your schedule each semester, 
• be available to students on a regular basis, 
• monitor their advisees' progress,  including including faculty notifications via Orange Success,
• assist in considering career options,
• make appropriate referrals to other campus offices, and
• counsel students into career paths appropriate to their ability when necessary.

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Although your advisor can guide you when you are having difficulty with classes or other issues on campus, there are also a variety of resources and supports in place to help you. Orange SUccess and Degree Works, found in MySlice, are good resources. For program operations, see the Course Catalog. A leave of absence may be initiated through Falk Student Services. The Falk Student Services Department can assist and guide you in many ways from tutoring services, personal support, processing forms, counseling services, and testing support. They are located at 330 White Hall, Barclay Suite. The Assistant Dean of Student Services is Mr. James Byrne, and he is located in the same office, (315) 443-2077. A list of resources can be accessed at Falk Students.

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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 is 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.)

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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 Have the evaluation sent to the D.P.D. Director, 554 White Hall, Syracuse NY 13244.

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Many students like to take a course or two at their local community college over the summer. This can lighten your load during the semester and can allow you to focus on difficult topics with fewer distractions. Be sure to get any summer/community college classes approved before you take it so that you can be sure it will transfer. Make an appointment with your advisor, bring a copy of the course descriptions, and complete the necessary paperwork to obtain approval. You must earn a grade of C or better to transfer the credits in. The grade does not transfer in and does not factor in to your G.P.A. at S.U. You must provide your official transcript to the S.U. College Recorders to receive credit for the course completed. For additional Transfer Credit Information for Falk College Students, see the Falk College website.

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A minor typically requires the completion of 18 credits. Popular choices for a minor combined with nutrition include: Gerontology (Interdisciplinary), Psychology, Health and Wellness, Child and Family Policy, and Management Studies. Others have included: Entrepreneurship, Food Studies and Policy Studies. Refer to your undergraduate catalog for a full list of minor programs. Depending upon what you choose to study some of the credits might already count toward part of your degree requirements. Due to Liberal Arts degree requirements — - please check with your Faculty Advisor before starting a Minor.

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S.U. Abroad - Many students take advantage of this time in college to experience another culture and country. Through S.U. Abroad, many of our students have studied for a semester in: London, Spain, Italy, and Australia. Most International programs are not nutrition friendly, so studying abroad works best if we do a little advance planning regarding your sequence of courses. Students typically like to study abroad sometime during the junior year. Refer to the S.U. Abroad web page to learn more about the various semester and summer programs you could do.

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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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As part of the job shadowing experience, students are primarily there to observe and ask questions. The job shadowing opportunity should result in the student having been exposed to "real life" work in a career of interest. Students may practice hands-on tasks associated with the job, ; but may not perform productive work which benefits the employer.

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• dress according to the standards of the particular site;,
• call the site before the scheduled time if unable to attend on the appointed day;,
• arrive at the site at the agreed upon time;,
• follow all guidelines and policies of the site;,
• complete all required paperwork (permission, medical authorizations, etc.).

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• learning about the job and whether this is something you would enjoy and/or be capable of doing;,
• becoming familiar with the job setting;,
• making professional contacts for mentoring and possible employment.

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Track your volunteer, shadowing, and informational interviews on your dietetics experience worksheet. 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 internship application, you will appreciate having this record of your four years of volunteer experiences.

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There are numerous avenues available through the department, university, and community at large (hospitals, soup kitchens, food pantries, schools, etc.) for volunteering. In 1999, the students started a student dietetic association: Nutrition Education and Promotion Association (NEPA), which provides many avenues for one day or extended volunteer opportunities. Once you complete N.S.D. 511 (Nutrition Education), consider doing some peer nutrition education on campus and in the community through: Out Reach and Nutrition Group Education by Wellness Responsibility Advocating Peers (ORANGEWRAP). You must enroll in the course for ORANGEWRAP. It is not offered every semester. If you are creative, consider writing for the college student magazine - Healthy You @ S.U.. Numerous other opportunities are available through the year associated with the campus R.D.’s, National Nutrition Month, the Central New York Dietetic Association or other avenues.

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To best assist you with the securing appropriate volunteer experiences, N.S.D. students will register through The Shaw Center at the start of each academic year. We have established a process for nutrition students and have student nutrition volunteer coordinators working for The Shaw Center at 309 Women's Building. Be sure to pick up a nutrition volunteer packet — - not the general student population packet. Once you are registered, you can secure opportunities available through the center and those announced through the N.S.D. program via the nutrition volunteer coordinator(s).

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All faculty teach, conduct research, and provide service in the community. Consider doing a research experience with a faculty member in the department. Many faculty provide easy opportunities through their classes for you to get a safe and simple exposure to research - but maybe you want more. If you are ever considering an honors thesis, graduate school or simply interested in the investigative processes, you can possibly volunteer or do an independent study for credit. Interview the various faculty to find out what they have going on and how you could get involved.

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Obtaining work experience can help you apply what you are learning in class, to investigate the field and to build your resume. Just as with volunteering, the opportunities are endless and really depend upon your motivation and perseverance. Part-time and summer position are available in hospitals and long term care facilities (dietary aid, food service worker, etc.), camps, restaurants, bakery, aerobics instructor, S.U. food service, community agencies, schools, day care, long-term care facilities, home health care, etc.

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A few benefits of the professional members of the Academy includeof 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 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.

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Individuals who are registered as full-time students or are actively working on a degree at an accredited college or university are eligible for student membership in S.N.E.B. All students must have their membership application signed by a faculty member to verify student status. Dues are $60.00 per year (prorated – - depending upon when you join).

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A portfolio is a purposeful collection of student work that exhibits the student’s efforts, progress, and achievement in one or more areas. It is a crucial part of the internship or job selection process. It may not only get you an interview, but it also may clinch an internship spot or job offer. It is important for you to have an effective way to show your work. A portfolio should demonstrate self-awareness, understanding of the field, creative ability, technical proficiency, and an abundance of ideas. It should be a systematic package of your visual solutions to real or practice assignments. The overall appearance and content of your portfolio leaves a lasting impression about your unique style, talent, and expertise.

Why keep a portfolio?

• It is a method for tracking your accomplishments. 
• It is a marketing tool representing you. 
• Depending upon the quality of your experiences and documentation, some supervised practice programs might give you clock hour credit.

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• Is neat and carefully organized.
• Includes samples of high quality. 
• Does not include everything you have ever done. Choose only your very best work and select pieces that are relevant to the internship/employment selection committee. 
• Demonstrates consistency in style and skill. 
• Includes a sample of work in different stages to show your progression of ideas/learning learning.
• Includes how you solved problems with alternate solutions to demonstrate creative versatility. 
• Illustrates your skills and talents. 
• Displays your accomplishments. 
• Explains your resume. 
• Markets who you are and what you have done. 
• Is a communication tool during an interview. 
• Helps you know and understand yourself better, to set goals and to be able to talk about who you are, what you’ve done and what you want to accomplish.

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• 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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Skills/attribute development and competence 

• Self-knowledge knowledge
• Continual self-evaluation and learning learning
• Responsible, motivation, and hard-working working
• Written and oral communication skills skills
• Emotional intelligence intelligence
• Leadership skills
• Work alone or in a team team
• Civic responsible responsible
• Cross cultural competence competence
• Research skills skills
• Professional and ethical responsibilities

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• Inter-professional learning and experiences experiences
• Mentoring relationships relationships
• Volunteer work work
• Cross learning (applying what you learned in one class to another or to a volunteer experience) 

Outcomes Outcomes

• Meeting ACEND Knowledge and Skills Competencies through class assignments, volunteer & work work
• Accomplishments Accomplishments

Content for your portfolio - a few ideas….

• One page resume resume
• Followed by your philosophy philosophy
• A page or two from your N.S.D. 216 pre- or post-production report that illustrates what you were doing as manager
• Print "handout" in 6 slides per page format of a PowerPoint presentation you created created
• The printout of the webpage you designed designed
• A menu from a restaurant where you were a cook for one or more of the menu items items
• Your advocacy letter from N.S.D. 455 455
• A flyer or brochure you designed to promote an activity for your organization organization
• Protocol page from a research project you assisted assisted
• Photo w/caption of a display you created to educate the public on a nutrition or wellness issue issue
• A Cut out of an article you wrote for the Daily Orange or local newspaper newspaper
• Certificate of an award you won or membership in an honor society society
• Letter of thanks for volunteering at food or nutrition-related community service organization organization
• A nutrition education piece designed in N.S.D. 511 511
• Photos of a research poster session you helped to author
• Abstract from N.S.D. 457/654 research paper paper
• A copy of your client evaluation and or self-evaluation from N.S.D. 512
• ServSafe certification
• C.I.T.I training certificate

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1. Develop a collection of data for the portfolio’s content content
2. Analyze the data critically and prioritize each portfolio element element
3. Plot your career goals and career changes changes
4. Assemble your portfolio to target your goals goals
5. Check your final portfolio for details details
6. Professional appearance appearance
7. Have it reviewed by others others
8. Practice incorporating it into an interview.

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Your initial contact may be with a resume, but after a potential internship director or employer sees it, they may want to see more of your work. Some firms have a drop off policy or set up appointments to see your work via a portfolio. Because things can get lost, it may be prudent to include only duplicates that can be replaced if you are not present for the review and show originals when you can be there. Label your portfolio with your name, address, and phone number. When presenting your portfolio, allow your work to speak for itself. Be prepared to answer questions about your work. Your portfolio is probably the most important marketing piece you will create. Take the necessary time and effort to develop one that represents your creative talent, abilities, and potential. You can view student portfolio samples in Nancy Rindfuss' office (554 White Hall).

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Scholarships Offered through the Academy

The Academy offers The Academy offers scholarships to encourage eligible students to enter the field of dietetics. Students enrolled in their junior year in an ACEND-accredited or approved program, and who are student members of the Academy, may apply for scholarship money. Scholarships are also available for students in dietetic internships and graduate studies. Contact the Academy's website for further information. Awards range from $500-$10,000.

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This award is given to a senior with exceptional personal qualities, significant service to the University and highest academic average for freshman, sophomore, and junior years.

Victoria F. Thiele Scholarship Award

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Policies for the Dietetics (D.P.D.) Program Program

University Rules and Regulations

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The early detection of academic difficulty is monitored by both the academic advisor and through the Orange SUccess systemSUccess system.  Professional Professional and ethical behavior and academic integrity of the student are taken into consideration. Additional information can be found at Academic Probation Suspension & Readmission.

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Students with a minimal chance of success in the program will be counseled into career into career paths that are appropriate to their ability by their academic advisor. Students meet with their academic advisor twice per year, and more often if necessary. 

Statement of Equal Opportunity

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Dietetic students are expected to conduct themselves as professional persons. During class and volunteer experiences, you represent Syracuse University to the community. Students are expected to follow the Code of Ethics for Dietitians and to maintain high ethical standards. 

Cooperation/Communication Skills

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Appointments to most dietetic internships are awarded on a competitive basis through a computer matching process. Refer to the appendix for a list of resources for success.  Prospective Prospective applicants may contact program directors for current information, including application deadline dates. Programs will provide application forms and detailed information on program requirements, tuition, and financial aid upon request. A list of all Dietetic Internships can be found online. The website also contains the link to all the programs.

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Start your search by reviewing the handbook entitled “Applicant Guide to Supervised Practice Programs”. It is available for your use in the N.S.D. department. This handbook identifies the type of program, program focus, program cost/benefits, admission requirements, and applicant evaluation. There are about 250 programs, so it helps to narrow down your choices by first considering location and cost.

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• 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 timeline 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.

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Sophomore

Junior

Senior

D.P.D./Nutrition Undergraduate Course Sequence - Fall 2021

Freshmen

Fall

Spring

Sophomore

Fall

Spring

Junior

Fall

Spring

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