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 2022 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 2022 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 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 Academy's 2019 2021 Dietetics Compensation and Benefits Survey, the median salary for all R.D.s responding to the 2019 2021 survey was $68$70,600 000 ($32$33.9765/hour). As with any profession, salaries and fees vary by region of the country, employment settings, scope of responsibility, and supply of R.D.N.s.

According to the U.S. Bureau of Labor Statistics, employment of dietitians and nutritionists is projected to grow 8 11 percent from 2019 2020 to 20292030, 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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D.P.D. Program Mission/Philosophy

The mission of the didactic program in dietetics Syracuse University Didactic Program in Dietetics (DPD) is to prepare students to successfully enter supervised practice that leads to competent students through a student-centered professional development program with a broad liberal arts base for supervised practice.   This leads to: eligibility for the Commission on Dietetic Registration credentialing exam to become a registered dietitian nutritionist, graduate studies or employment in the field of food and nutrition careers, or graduate school through a student-centered professional development program with a broad liberal arts base..  

The ACEND

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2022 Knowledge Requirements for the Registered Dietitian Nutritionist (K.R.D.N.s)

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.

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

K.R.D.N. 1.2 Use Select and use current information technologies to locate and apply evidence-based guidelines and protocols.

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

Domain 2 - Professional Practice Expectations: Beliefs, values, attitudes, and behaviors for the professional

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nutrition and dietetics practitioner 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 the governance of nutrition and dietetics practice, such as the Scope of Nutrition and Dietetics Practice for the Registered Dietitian Nutritionist and the Code of Ethics for the Profession of Nutrition and Dietetics; and describe inter-professional relationships in various practice settings.

K.R.D.N. 2.3 Assess the impact of a public policy position on nutrition and dietetics practice.

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K.R.D.N. 2.5 Identify and describe the work of inter-professional teams and the roles of others with whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services.

K.R.D.N. 2.6 Demonstrate cultural humility, awareness of personal biases and an understanding of cultural competence/sensitivitydifferences as they contribute to diversity, equity and inclusion.

K.R.D.N. 2.7 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.Describe contributing factors to health inequity in nutrition and dietetics including structural bias, social inequities, health disparities and discrimination.   

K.R.D.N. 2.8 Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.Participate in a nutrition and dietetics professional organization and explain the significant role of the organization.  

Domain 3 - Clinical and

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Client Services: Development and delivery of information, products and services to individuals, groups and populations.

K.R.D.N. 3.1 Use the Nutrition Care Process to make decisions, identify and clinical workflow elements to assess nutritional parameters, diagnose nutrition-related problems and , determine and evaluate nutrition appropriate nutrition interventions and develop plans to monitor the effectiveness of these interventions.

K.R.D.N. 3.2 Develop an educational session or program/educational strategy for a target population.

K.R.D.N. 3.3 Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.

K.R.D.N. 3.4 Explain the processes involved in delivering quality food and nutrition servicesPractice routine health screening assessments, including measuring blood pressure and conducting waived point-of-care laboratory testing (such as blood glucose or cholesterol).

K.R.D.N. 3.5 Describe basic concepts of nutritional genomics and how they relate to medical nutrition therapy, health and disease.

Domain 4 - Practice Management and Use of Resources: Strategic application of principles of management and systems in the provision of services to individuals and organizations.

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K.R.D.N. 4.2 Evaluate a budget/financial management plan and interpret financial data.

K.R.D.N. 4.3 Describe Demonstrate an understanding of the regulation system related to billing and coding, what services are reimbursable by third party payers, and how reimbursement may be obtained.

K.R.D.N. 4.4 Apply the principles of human resource management to different situations.

K.R.D.N. 4.5 Describe Apply safety and sanitation 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.The program’s curriculum must provide learning activities to attain the breadth and depth of the required curriculum components and core knowledge. Syllabi for courses taught within the academic unit must include these learning activities with the associated Explain the process involved in delivering quality food and nutrition services. 

Domain 5-Leadership and Career Management: Skills, strengths, knowledge and experience relevant to leadership and professional growth for the nutrition and dietetics professional.  

K.R.D.N. s.

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.

D.P.D. Program Goals & Outcome Measures

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 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.

Program Goal One:

The program will prepare graduates who fulfill the Didactic Program in Dietetics requirements within a Liberal Arts core to apply for a Dietetic Internship and/or Graduate school or secure employment.

Outcome Measures

Upon exit survey, D.P.D. graduates will rank the average scores > 3.75 with a scale of 1-5 (1=Poor, 5=Outstanding) for the following program outcomes:

• • Prepared for Internship
  • Recommend Program
  • Effective Guidance/Advising
  • Flexible Program
  • Sufficient Opportunities for volunteering

Upon exit survey, alumni will rank the average scores > 3.75 with a scale of 1-5 (1=Poor, 5=Outstanding) for the following program outcomes:

• • Prepared for Internship
  • Recommend Program
  • Effective Guidance/Advising
  • Sufficient Opportunities for volunteering

At least 80% of program students complete the program/degree requirements within 6 years (150% of program length).

50% of program graduates apply for admission to a supervised practice program prior to or within 12 months of graduation.

80% of program graduates are admitted to a supervised practice program within 12 months of graduation.

85% of program graduates applying to graduate school will be accepted.

50% of our program graduates will work toward the completion of a minor/certificate.

35% of our program graduates will study abroad.

Program Goal Two:

The program will assure graduates are prepared for the Dietetic Internship.

Outcome Measures

Average scores will be > 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 ACEND Knowledge Requirements

Average scores will be > 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 2017 ACEND Knowledge Requirements

Average scores will be > 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

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.

Outcome Measures

Program graduates will give average score > 3.75 on a scale of 1-5 (1=Poor; 5 = Outstanding)

• Lifelong learning

50% of program graduates will be a member of the Academy

50% of program graduates will intend to pursue advanced education

50% of alumni will report completion or intent to complete advanced education

50% of alumni who are R.D.s will report involvement in activities to advance the field (M.N.T./licensure advocacy; etc.)

50% of program alumni who are R.D.s will hold leadership positions5.1 Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement.

K.R.D.N. 5.2 Identify and articulate one's skills, strengths, knowledge and experiences relevant to the position desired and career goals.

K.R.D.N. 5.3  Practice how to self-advocate for opportunities in a variety of settings (such as asking for needed support, presenting an elevator pitch).

K.R.D.N. 5.4  Practice resolving differences or dealing with conflict.

K.R.D.N. 5.5  Promote team involvement and recognize the skills of each member.

K.R.D.N. 5.6  Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others. 

D.P.D. Program Goals & Outcome Measures

1. Graduates will contribute to the field of dietetics in one or more of the following settings: supervised practice, graduate school or dietetics related employment.  
2. Graduates of the program will pass the credentialing exam.

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

Program Goal One:

Graduates will contribute to the field of dietetics in one or more of the following settings: supervised practice, graduate school or dietetics related employment.

Outcome Measures

1. At least 70% of program graduates will be assessed with "satisfactory" performance in their supervised practice, graduate program or by their dietetics related employer.prgr
2. At least 80% of program students complete program requirements within six years (150% of program length).
3. At least 50% of program graduates apply for admission to a supervised practice program prior to or within 12 months of graduation.
4. Of program graduates who apply to a supervised practice program, at least 50% are admitted within 12 months of graduation.

Program Goal Two:

Graduates of the program will pass the credentialing exam.

Outcome Measures

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

N.S.D. Faculty, Adjuncts and Staff 

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The Didactic Program in Dietetics at Syracuse University is accredited by the Accreditation Council of Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics (120 South Riverside Plaza, Suite 2190, Chicago, Illinois 60606-6995, ACEND@eatright.org, 1-800-877-1600X5400). Our program was granted full accreditation in 2010 2022 for a 107-year period. Due to the COVID-19 Pandemic, ACEND has granted our program full accreditation through June 30, 20222029. The Standards of Education, upon which the program is designed, are based upon the foundation knowledge for didactic content.

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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 Suite 330 White Barclay Hall, Barclay Suite. The Assistant Dean of Student Services is Mr. James ByrneDr. Chandice Haste-Jackson, and he she is located in the same office, (315) 443-20773144. A list of resources can be accessed at Falk Students.

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There are several resources available to current students and alumni in the Career Services Department such as scheduling a personal “mock” professional interview and resume critique. Visit the Career Services website or their office (Schine Student Center, Suite 235Women's Building, 310) for more information.

Completing the Program

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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. ), which provides many avenues for one day or extended volunteer opportunities. 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 Building111 Waverly Ave. 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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This award was established by the New York State Federation of Home Bureaus and is based on scholarship. It is presented to an upperclassman who resides in Onondaga County and is entering their junior or senior year and has a G.P.A. of 2.85. However, entering sophomores may apply. There is an application to apply. Please see Donna SparkesZulma Blitz.

Victoria Li Scholarship Award

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The dietetic internship provides a minimum of 1200 1000 hours of supervised practice. Internships follow completion of at least a bachelor's degree and ACEND coursework requirements. The program is usually completed in 6-24 months depending on the availability of a part-time schedule or requirement of graduate credit. An individual completing the program who is verified by the program director is eligible to apply for Active membership in the Academy of Nutrition and Dietetics and/or to write the registration examination for dietitians.

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

Past match rates:

2017:85%; 2018: 89%; 2019: 90%; 2020: 100%; 2021: 100%; 2022: 100% of S.U. D.P.D. students (undergraduate and graduate combined) matched with a dietetic internship. The national average is 66%64%.

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 3-year average pass rate in the country for first time test takers is 68%who passed within one year of their first attempt is 90%; The current 53-year average (20152019-20192021) R.D.N. pass rate for S.U. graduates taking the R.D. Exam for the first time= 81%96%.

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 (C.D.R.) will require a minimum of a master’s degree to be to be eligible to take the credentialing exam to become a registered dietitian nutritionist (R.D.N.). Learn more about this requirement.  Unless you are enrolled in a dietetic internship during the 2022-2023 year, you will be required to complete a master's degree (in any field) before you are eligible to take the RDN credentialing exam to become a registered dietitian nutritionist (R.D.N.). Learn more about this requirement.

Academy of Nutrition and Dietetics Code of Ethics

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Sophomore

Junior

Senior

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

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2022

Freshmen

Fall

Spring

Sophomore

Fall

Spring

Junior

Fall

Spring

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Spring

Total Degree Credits to Equal 124

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(Also refer to S.U. 20212022-2022 2023 Course Catalog)

62 credits of liberal arts required

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Junior

Fall

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Senior

Fall

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

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

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If you wish to pursue the M.S. you must see Dr. Lynn Brann for advising.

Reviewed 7/20212022

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AppendixF AppendixF

Policy for D.P.D. Verification Form - Undergraduate Students

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The Registration Examination for Dietitians is designed to evaluate a dietitian’s ability to perform at the entry-level. The examination content effective 1/1/22 through 12/31/21 26 includes the domains and topics that are outlined below. The content of the exam will change on January 1, 2022 through December 31, 2026. The link is provided above for those specifications. 

Domain 1 - Principles of Dietetics

1. Food Science and Nutrient Composition of Foods, Nutrition and Supporting SciencesSciences 
2. Education, Communication and TechnologyTechnology 
3. Research Applications

Domain 2 - Nutrition Care for Individuals and Groups

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1. Functions of Management
2. Human Resources Management
3. Financial Management
4. Marketing and Public Relations
5. Quality Management and ImprovementRegulatory Compliance 

Domain 4 - Foodservice Systems

1. Menu Development
2. Procurement, Production, Distribution, and Service
3. Sanitation and Safety
4. Equipment and Facility Planning

Reviewed 7/20212022