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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RE=Required Element by ACEND
N.S.D. Faculty, Adjuncts and Staff
View an online listing of Faculty and Professional StaffView an online listing of , Professional and Administrative Staff
Accreditation Status
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 2022 for a 7-year period through June 30, 2029. The Standards of Education, upon which the program is designed, are based upon the foundation knowledge for didactic content.
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| Course | Pre-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 | |
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 |
|---|---|
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 |
|---|---|
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 |
|---|---|
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 |
|---|---|
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 |
|---|---|
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 |
|---|---|
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 |
|---|---|
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 |
|---|---|
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 |
|---|---|
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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