Director:
Nancy Rindfuss, M.A., R.D.N., C.D.N.
554 White Hall
(315) 443-2269
napaul@syr.edu
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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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A few benefits of the professional members of the Academy include: receive the Journal of the Academy of Nutrition and Dietetics, 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
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State and Local Dietetic Associations
There is no charge for either the state or local membership. If you become a member of The Academy of Nutrition and Dietetics then you automatically become a member at the state and local level. Benefits include networking with R.D.s, scholarships, etc.
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Undergraduate Intra-University Transfer
Program Operations
Student Performance Monitoring
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DPD students are allowed to remain in the DPD Program as long as they wish. A student must keep in mind the DPD Verification Policy which is explained to all freshmen and transfer (internal and external) students when they begin the program. If a student has intentions of becoming a registered dietitian but will not meet the DPD verification policy requirements, they may want to consider other majors. All students will be retained in the DPD program for them to complete the bachelor's degree or also receive DPD verification depending on their final overall GPA and individual grades. DPD Undergraduate Verification Policy Please refer to the Process for Assessment of Student Learning Policy above that outlines our remediation procedure. In addition, the University offers tutorial support to all students which can be located here.
Disciplinary/Termination
Office of Student Rights and Responsibilities
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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.
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.
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After reviewing the information, write down any questions you might have regarding the program. Follow-up with an email or telephone call to the director of the program. Plan to apply to several programs that interest you. There is an application fee. Students should apply to 7-10 several programs due to the competitiveness.
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Find up-to-date information regarding the match policies and procedures at ACEND Dietetic Internship Match Students.
Past match rates:
2019: 90%; 2020: 100%; 2021: 100%; 2022: 100%; 2023: 100%; 2024 of S.U. D.P.D. students (undergraduate and graduate combined) matched with a dietetic internship. The national average is 70%66%.
Some resources you can find at the ACEND website include
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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.
After January Starting January 1, 2024, the Commission on Dietetic Registration (C.D.R.) will require requires a minimum of a master’s degree to be eligible to take the credentialing exam to become a registered dietitian nutritionist (R.D.N.). Learn more about this requirement. Unless you were 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.
Academy of Nutrition and Dietetics Code of Ethics
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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. 101 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. 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. 315 Food Systems Management | N.S.D. 114, N.S.D 115, N.S.D. 216 |
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 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 |
N.S.D. 435 Nutrition Leadership and Management |
D.P.D./Nutrition Undergraduate Course Sequence - Fall
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2024
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. 315 Food Systems Management | 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 |
|---|---|
Elective | 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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course | credits |
|---|---|
Statistics (M.A.T. 121 or 221) | 4 |
Psychology (P.S.Y. 205) | 3 |
Social Science | 3 |
Communication Skills (H.F.S 255, H.F.S. 326, C.R.S. 225, C.R.S. 325, C.R.S. 331, C.R.S. 333, C.R.S. 335, C.R.S. 430) | 3 |
Humanities | 6-8 |
Writing Intensive - Combine with Social Science, Humanities or Elective requirement | |
Critical Reflections - Combine with Social Science, Humanities or Elective requirement |
(Also refer to S.U. 20232024-2024 2025 Course Catalog)
62 credits of liberal arts required
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* Complete N.S.D. 555 if a comparable Food and Culture class was not taken abroad.
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Policy for D.P.D. Verification
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Required Courses for Nutrition Science Master of Arts
Assumes 100% of the following five courses are complete:
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D.P.D. Required Courses
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credits
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N.S.D. 114 Food Service and Quality Assurance
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2
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N.S.D. 115 Food Service I
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3
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N.S.D. 275 Food Service Systems
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3
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Human Resources Management
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3
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N.S.D. 216 Food Service Operations or Equivalent at Community College
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4
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Sub-Total
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15
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N.S.D. 511 Nutrition Education
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3
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N.S.D. 512 Nutrition Counseling
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3
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N.S.D. 555 Food, Culture and Environment
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3
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N.S.D. 627 Public Health Nutrition
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3
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N.S.D. 648 Dietetics Practice Across the Lifespan
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3
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N.S.D. 652 Mediterranean, Food and Culture: A Florence Experience (Abroad)
OR
N.S.D. 600 South Asia Food, Culture, Family and Healthcare Systems (Abroad)
(Either course may be substituted for N.S.D. 555 by petition)
(3)
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N.S.D. 654 Nutrition Research Methods
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3
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N.S.D. 665 Metabolism of Micronutrients
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3
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N.S.D. 667 Metabolism of Macronutrients
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4
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N.S.D. 680 Seminar in Food and Nutrition
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1
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N.S.D. 681 Clinical Nutrition Therapy I
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3
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N.S.D. 682 Clinical Nutrition Therapy I Lab
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1
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N.S.D. 683 Clinical Nutrition Therapy II
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3
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N.S.D. 684 Clinical Nutrition Therapy II Lab
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1
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N.S.D. 695 Nutritional Status Evaluation
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3
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H.F.S. 621 Statistical Concepts I
OR
P.H.P 630 Analysis of Public Health Data
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3
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Sub-Total
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40
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Grand Total
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55
Take at least 10 credit hours per semester.
If you wish to pursue the M.S. you must see Dr. Lynn Brann for advising.
Reviewed 8/2023
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Registration Examination for Dietitians Test Specifications
Reviewed 8/20232024