Director:
Nancy Rindfuss, M.A., R.D.N., C.D.N.
554 White Hall
(315) 443-2269
napaul@syr.edu Link
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This program is accredited by the Accreditation Council for Education in Nutrition and Dietetics, the accrediting agency for the Academy of Nutrition and Dietetics.
Table
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RE=Required Element by ACEND
N.S.D. Faculty, Adjuncts and Staff
View an online listing of Faculty, Professional and Administrative Staff
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Undergraduate Intra-University Transfer
Withdrawal and Tuition Refunds
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Program Operations
Student Performance Monitoring
The early detection of academic difficulty is monitored by both the academic advisor and through the Orange SUccess system. Professional and ethical behavior and academic integrity of the student are taken into consideration. Additional information can be found at Academic Probation Suspension & Readmission.
Disciplinary/Termination
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Student
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Remediation and Retention
Students with a minimal chance of success in the program will be counseled 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.
Equitable Treatment
Non-Discrimination and Equal Opportunity Policy Statement
Health Fees and Health Insurance
Professional Liability Insurance
When entering the junior year, students are encouraged to obtain insurance for professional liability for the duration of the program. The cost of this student insurance is $35 per year. One particular provider of this insurance is H.P.S.O.
Travel Liability and Expenses Policy
Course Fees
A course fee may be charged in several departmental courses. This is used to cover the additional costs of the course such as guest speakers, videotapes and audiotapes, pamphlets and handouts, food, and product costs for workshops, etc.
Student Rights Under The Family Educational Rights and Privacy Act
Plagiarism and Academic Dishonesty
Computer Use
Unauthorized use of a computer, computer trespass, computer tampering, unlawful duplication, and unlawful possession of computer related material can carry criminal sanctions and other liability. See General Academic Rules and Regulations.
Ethical and Professional Behavior
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.
Food Evaluation
Students are expected to participate in taste tests and sensory evaluation of food products and nutritional supplements. Refusal to do so will constitute inability to perform necessary dietetic functions and can constitute grounds for dismissal from the program. (Allowances will be made for documented medical problems such as allergies and for religious or ethical considerations.)
Access to Personal Files
An individual may examine any records maintained on him/her by the Program. Students wishing to examine their records should notify the Program Director.
Protection of Privacy of Student Information
The law requires that the University maintain confidentiality of student records. Syracuse University accords all rights under the law to all current and former students. The policy outlining the University's compliance with the provision of the Family Educational Rights and Privacy Act of 1974 is available for inspection by students.
Student Grievances/Complaints
Individuals, when they are aggrieved, initiate action themselves, and supports are provided to encourage them to do so. Students may bring the matter to the attention of the Nutrition Undergraduate Program Director. Students may seek support from their advisors, or another empathetic faculty member. If satisfactory resolution of a grievance is not achieved, the student has the option of bringing the grievance to the Department level committee comprised of faculty and student representatives. The guidelines for make-up of the committee are available within the Department. Special procedures have been established by the University to cover academic dishonesty. The instructor can impose no academic penalties for suspected dishonesty without following the established procedures. A copy of the Student Grievance Processes are available from the College. A student may also submit written complaints to ACEND only after all other options with the program and institution have been exhausted. The program will maintain a record of student complaints for a period of seven years.
Prior Learning Assessment / Competence
There is no policy to assess prior learning.
Compensation
Students are not paid compensation as part of the program.
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Courses that are taught online require access to technology so that students can reliably attend class and engage in course activities. Visit our Online Success Toolkit and ITS New Student and Welcome web pages for more information.
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Specific to DPD Program
Compensation
Students are not paid compensation as part of the program.
Filing and Handling Complaints
Individuals, when they are aggrieved, initiate action themselves, and supports are provided to encourage them to do so. Students may bring the matter to the attention of the Nutrition Undergraduate Program Director. Students may seek support from their advisors, or another empathetic faculty member. If satisfactory resolution of a grievance is not achieved, the student has the option of bringing the grievance to the Department level committee comprised of faculty and student representatives. The guidelines for make-up of the committee are available within the Department. Special procedures have been established by the University to cover academic dishonesty. The instructor can impose no academic penalties for suspected dishonesty without following the established procedures. A copy of the Student Grievance Processes are available from the College.
Submission of Written Complaints
A student may also submit written complaints to ACEND only after all other options with the program and institution have been exhausted. The program will maintain a record of student complaints for a period of seven years.
Prior Learning Assessment or Competence
There is no policy to assess prior learning.
Process for Assessment of Student Learning
Program Retention and Remediation Procedures
Disciplinary/Termination
Office of Student Rights and Responsibilities
Graduation and Program Completion Requirements
DPD Verification Statement Requirements
Distance Instruction and/or Online Testing
Courses that are taught online require access to technology so that students can reliably attend class and engage in course activities. Visit our Online Success Toolkit and ITS New Student and Welcome web pages for more information.
Blackboard is the Supported Learning Management System at Syracuse University. Online testing is completed using Blackboard which includes Microsoft two-factor authentication. Digital identities at Syracuse University begin with the application process. The process includes the creation of a unique Syracuse University computing and network system identifier (NetID). The NetID and password enable a student to access our systems, such as the learning management system. Access to the University's computing network and online services are controlled through the NetID username and a password. Information about the Net ID and Password process can be found at: Net ID and Password.
Withdrawal and Tuition Refunds
Policies on Withdrawal and Tuition refunds can be found at the Bursar’s Office.
Program schedule, vacation, holidays, and leaves of absence
Protection of Privacy of Student Information
The law requires that the University maintain confidentiality of student records. Syracuse University accords all rights under the law to all current and former students. The policy outlining the University's compliance with the provision of the Family Educational Rights and Privacy Act of 1974 is available for inspection by students.
Access to Personal Student Files
An individual may examine any records maintained on themselves by the Program. Students wishing to examine their records should notify the Program Director first.
Access to Various Support Services
Health Fees and Health Insurance
Travel Liability and Expenses Policy
Student Rights Under The Family Educational Rights and Privacy Act
Plagiarism and Academic Dishonesty
Ethical and Professional Behavior
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.
Supervised Practice Programs: Dietetic Internships
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Course | Pre-Requisite or Co-Requisite |
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N.S.D. 225 Nutrition in Health | |
N.S.D. 114 Food Safety/Quality Assurance | |
N.S.D. 115 Food Science I | |
F.Y.S. 100 First Year Seminar | |
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 |
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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. 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 |
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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 |
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N.S.D. 476 Senior Seminar | |
N.S.D. 477 Senior Seminar II | N.S.D. 476 |
N.S.D. 481/482 C.N.T. I and Lab | N.S.D. 225, B.I.O. 216/217 |
N.S.D. 483/484 C.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 |
N.S.D. 435 Nutrition Leadership and Management |
D.P.D./Nutrition Undergraduate Course Sequence - Fall 2023
Freshmen
Fall
course | credits |
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N.S.D. 225 Nutrition in Health for Majors | 3 |
F.Y.S 101 First Year Seminar | 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 |
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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 |
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N.S.D. 216 Food Service Operations | 4 |
B.I.O. 216 Anatomy and Physiology I + lab | 4 |
Flexible course (2) | 6 |
Total credits | 14 |
Spring
course | credits |
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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 |
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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 |
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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 |
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