Table of Contents
This handbook has been developed to assist nutrition students who intend to become a Registered Dietitian. This information is a supplement to other College and University publications, which contain official policies and procedures. These other publications include the undergraduate/graduate catalog, the student handbook, schedule of classes, and the college handbook.
The Department of Public Health, Food Studies, and Nutrition faculty and staff would like to extend a warm welcome to all incoming students and look forward to working with each student through a student-centered professional development program. Each student’s success in this program and in attaining Registered Dietitian status is ultimately the responsibility of the student. Utilizing this and all resources available is highly encouraged. Specific program information can be found at the Falk Nutrition Science & Dietetics website.
This link will bring you to the Admissions web page at syracuse.edu. Transcripts are evaluated for transfer credit during that process.
Start by emailing Nancy Rindfuss napaul@syr.edu. She will provide you with further information about the program, collect your transcript(s) and assist you with the application process and answer your questions about the DPD/Masters Program. Your transcripts will be reviewed by the DPD Director to determine the number of pre-requisites completed and those still left to complete. The graduate program does not accept spring admissions due to the sequencing of the coursework. The Graduate DPD Track Form found within this manual provides the DPD requirements for the graduate student. If you are an international student, you must have your transcript reviewed by one of these agencies in order to have your academic degree validated as equivalent to the bachelor's or master's degree conferred by a US regionally-accredited college or university. The summary section of the agency report must state Regionally Accredited Institution.
We suggest you read the entire online DPD handbook and use it throughout your academic career at Syracuse University. Print the sections you need and bring them to your advising meetings. The sections of greatest importance to you right now include The Field of Dietetics; Our Nutrition Program; Volunteer and Work Experiences.
Review the entire online DPD manual, however, focus primarily on the following sections: Completing the program, Volunteer and Extra Curricular Experiences (including the Portfolio), and Supervised Practice Programs: Dietetic Internships.
Dietetics is the high-tech science of applying food and nutrition to health. It is a vital, growing field open to creativity and opportunity--and the possibilities are endless. Health, nutrition, and fitness have become a way of life. People want to feel and look good. Eating right for a healthier lifestyle and learning about good nutrition are top priorities, and people are eager to learn even more. These changes mean increased opportunities in the field of dietetics.
Dietetics professionals work in healthcare, education and research. They work in sales, marketing and public relations. Registered dietitians 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.
If you enjoy working with people and have a strong interest in food and nutrition, you will enjoy a career as a registered dietitian. In addition, if you have good judgment and an understanding of human nature, the motivation and initiative to work independently, and the ability to identify and solve problems, dietetics offers variety and challenge.
Biology, anatomy, physiology, and chemistry courses will be extremely important throughout your career. Math, writing, social science, psychology, and business courses are also important. As you build this liberal arts core, you will also develop a thorough understanding of the nutrition field as it applies to community and clinical nutrition and food service management.
There are a number of pathways you can choose to enter the field of dietetics. If you want to become a registered dietitian, 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. Graduates are eligible to take the Registration Examination for Dietitians to obtain credentials as a Registered Dietitian (RD). A Didactic Program in Dietetics (DPD) is an academic program, providing at a minimum a bachelor’s degree that is accredited by ACEND. Graduates of DPD then complete an accredited Dietetic Internship (DI) supervised practice program. Supervised practical experiences are competitive and acceptance is not guaranteed. Upon successful completion of a Dietetic Internship, you are then eligible to take the Registered Dietitian 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. Graduates are eligible to take the Registration Examination for Dietetic Technicians to obtain credentials as a Dietetic Technician, Registered (DTR). Syracuse University has DPD (undergraduate or graduate) and DI 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.
In July 2014, a new credential that applies to DPD graduates, Bachelor’s of Science-Nutrition Dietetics Technician Registered (BS-NDTR) was approved by the Academy of Nutrition and Dietetics’ Board of Directors for those students who have completed a bachelor’s degree within a DPD major and have successfully passed the Nutrition Dietetic Technician-Registered (NDTR) exam. Please note that in order to be eligible for the NDTR exam one must earn DPD Verification. More information can be found at the Commission on Dietetic Registration website.
Registered dietitians/nutritionists (RDNs) are food and nutrition experts who have met the following criteria to earn the RDN credential:
Some RDNs hold additional certifications in specialized areas of practice, such as pediatric or renal nutrition, nutrition support, and diabetes education. These certifications are awarded through CDR, the credentialing agency for AND, and/or other medical and nutrition organizations and are recognized within the profession, but are not required.
In addition to RDN 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 RDN. New York State Registered Dietitians are currently trying to pass legislation to become licensed in this state. View a summary of state Licensure statutes.
The Commission on Dietetic Registration (CDR) 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 in 2024. 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 in 2024.
The majority of registered dietitian nutritionists work in the treatment and prevention of disease — administering nutrition therapy as part of medical teams — often in hospitals, HMOs, private practice or other health care facilities. In addition, many RDNs 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. View this information about a career in dietetics and where RDs work.
As part of the health care team, RDNs 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.
Learning the importance of good nutrition early on is key for lifelong health. RDNs often work as school foodservice directors, or work closely with the director, to create healthy menus and help administrators create and revise wellness policies. They also teach classes and develop nutrition education programming for students and faculty.
RDNs 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.
Believe it or not, Medicare regulations actually mandate that nursing homes employ a registered dietitian nutritionist. As such, RDNs are key members of the care team, evaluating the overall menu and catering to the diets of high-risk residents.
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, RDNs 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.
In food and nutrition-related businesses and industries, RDNs work in communications, consumer affairs, public relations, marketing, product development or consulting with chefs in restaurants and culinary schools. Supermarkets employ RDNs to provide in-store nutrition counseling and answer customers' dietary questions.
RDNs with a classroom calling often teach physician's assistants, nurses, dietetics students, dentists and others the sophisticated science of food and nutrition.
Whether at food or pharmaceutical companies, universities or hospitals, RDNs who choose to go into the research field will find themselves directing or conducting experiments to answer critical nutrition questions and find alternative foods or nutrition recommendations for the public. Private
Many RDNs are drawn to the field as a way to be their own boss. Working under contract with health care or food companies or in their own business, RDNs may provide services to foodservice or restaurant managers, food vendors and distributors, athletes, long term care residents or company employees. Private practice RDNs provide individual client counseling, too, and may work with physician offices providing medical nutrition therapy.
RDNs bring a scientific and practical understanding of food and nutrition to the culinary landscape, making them extremely well equipped to take on the challenge of training to become a chef or cook. Many world renowned chefs, recognizing the need to understand how the food they cook affects their customers, seek out nutrition education and eventually combine their passions as RDNs.
RDNs are often called on by major media outlets as expert sources on food and nutrition and may be asked to serve as spokespeople for the Academy, acting as the face of the association. They also may be asked to serve as contributing editors for print and online publications, and some are journalists themselves. Plus, hundreds of RDNs are published book authors.
RDNs with an interest in an integrated and personalized approach to nutrition, health and healing may be interested in the field of Integrative and Functional Medical Nutrition Therapy. 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.
RDNs are heavily involved in the field of nutrition informatics, working to enhance the retrieval, organization, storage and optimum use of information, data and knowledge for food and nutrition-related problem solving and decision-making.
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). 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 (RDs). In some states, but not all, anyone using the title “dietitian” must be certified as an RDN by CDR. In a community or business setting, being an RDN is not always a requirement.
According to AND's 2015 Dietetics Compensation and Benefits Survey, the median salary for all RDs responding to the 2015 survey was $63,700 ($30.62/hour). As with any profession, salaries and fees vary by region of the country, employment settings, scope of responsibility, and supply of RDNs.
According to the U.S. Bureau of Labor Statistics, employment of dietitians and nutritionists is projected to grow 16 percent from 2014 to 2024, 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 and nutritionists will be needed to provide care for patients with various medical conditions and to advise people who want to improve their overall health.
The Syracuse University Didactic Program in Dietetics (DPD) is a nutrition program accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) under the Standards of Education as meeting academic requirements leading to at least a bachelor's degree. Upon program completion, graduates receive a Bachelor’s of Science degree in Nutrition. When verified by the program director, a DPD graduate may apply to a supervised practice (dietetic internship) program. Successful completion of supervised practice establishes eligibility for active membership in The Academy of Nutrition and Dietetics and/or to write the registration examination. (Please see the DPD Verification Policies in Appendix E and Appendix F)
The mission of the Didactic Program in Dietetics (DPD) is to prepare students to successfully enter dietetic internships, which leads to eligibility for the CDR credentialing exam to become a registered dietitian nutritionist, food and nutrition careers or graduate school through a student-centered professional development program with a broad liberal arts base. Our program is fully accredited by the accrediting agency called ACEND.
All of these knowledge requirements are taught throughout the DPD curriculum. These are determined through faculty curriculum reviews.
KRDN 1.1 Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
KRDN 1.2 Use current information technologies to locate and apply evidence-based guidelines and protocols.
KRDN 1.3 Apply critical thinking skills.
KRDN 2.1 Demonstrate effective and professional oral and written communication and documentation.
KRDN 2.2 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.
KRDN 2.3 Assess the impact of a public policy position on nutrition and dietetics practice.
KRDN 2.4 Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
KRDN 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.
KRDN 2.6 Demonstrate an understanding of cultural competence/sensitivity.
KRDN 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.
KRDN 2.8 Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.
KRDN 3.1 Use the Nutrition Care Process to make decisions, identify nutrition-related problems and determine and evaluate nutrition interventions.
KRDN 3.2 Develop an educational session or program/educational strategy for a target population.
KRDN 3.3 Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.
KRDN 3.4 Explain the processes involved in delivering quality food and nutrition services.
KRDN 3.5 Describe basic concepts of nutritional genomics.
KRDN 4.1 Apply management theories to the development of programs or services.
KRDN 4.2 Evaluate a budget and interpret financial data.
KRDN 4.3 Describe the regulation system related to billing and coding, what services are reimbursable by third party payers, and how reimbursement may be obtained.
KRDN 4.4 Apply the principles of human resource management to different situations.
KRDN 4.5 Describe safety principles related to food, personnel and consumers.
KRDN 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 KRDNs.
Program outcome data is available upon request by contacting the program director: napaul@syr.edu
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, DPD students will rank the average scores > 3.75 with a scale of 1-5 (1=Poor, 5=Outstanding) for following program outcomes:
90% of program students complete the DPD program within 150% of the expected time, (ex: undergraduate DPD students enrolled in NSD 342 will complete the program within the following 7 semesters; graduate students enrolled in NSD: 684, Research Methods, will complete the program within the 5 following semesters.)
50% of program students will apply to a Dietetic Internship within 12 months of graduation.
Over a five-year period, 80% of program students who applied will match with a Dietetic Internship within 12 months of graduation.
80% of program students who do not match or apply to a Dietetic Internship will continue with graduate school or secure employment within six months of graduation.
85% of program students applying to graduate school will be accepted.
50% of our undergraduate students will work toward the completion of a minor/certificate
35% of the undergraduate students will study abroad.
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:
Average scores will be > 3.75 on a scale of 1-5 for program outcomes:
Average scores will be > 3.75 on a scale of 1-5 for program outcomes:
Over a five-year period, 80% of program graduates will pass the Registration Examination for Dietitians within one year of their first attempt.
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)
50% of program students will be a member of the Academy of Nutrition and Dietetics
70% of program alumni who are RDs will be a member of the Academy of Nutrition and Dietetics
50% of program students will intend to pursue advanced education
50% of alumni will report completion or intent to complete advanced education
50% of alumni who are RDs will report involvement in activities to advance the field (MNT/licensure advocacy; etc.)
50% of alumni who are RDs will hold leadership positions
View an online listing of Faculty and Professional Staff
View an online listing of Administrative Staff
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 2000, Chicago, IL 60606-6995, ACEND@eatright.org, 1-800-877-1600X5400). Our program was granted full accreditation in 2010 for a 10-year period. The Standards of Education, upon which the program is designed, are based upon the foundation knowledge for didactic content.
Based on the 2017-2018 figures, it is approximately $67,152 for an undergraduate student and $48,557 for a graduate student. 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 DPD Program. Expenses for attending Syracuse University as an undergraduate and graduate student can be found on Syracuse University’s website.
Direct Costs | Estimated Costs |
|---|---|
| Tuition | $45,150 |
| Housing and Meals | $15,558 |
| Miscellaneous Fees | $1,605 |
| Health Insurance | $1,672 |
| Indirect Costs | |
| Books and Supplies | $1,469 |
| Transportation | $668 |
| Personal Expenses | $1,030 |
| Total Direct & Indirect Costs | $67,152 |
| Additional Costs (not included in calculation) | |
| Laboratory course fees | $215 |
| Associate Membership | $58 |
| Student Professional Liability Insurance (Jr & Sr) | $25/yr |
| Dietetic Internship Application Fees (varies) | $500 |
| Direct Costs | Estimated Costs |
|---|---|
| Tuition | $27,000 |
| Fees | $836 |
| Housing | $9,690 |
| Meals | $3,672 |
| Health Insurance | $2,230 |
| Indirect Costs | |
| Books/Supplies | $899 |
| Personal expenses | $1,952 |
| Transportation | $1,418 |
| Loan Fee | $860 |
| Total Direct & Indirect Costs | $48,557 |
| Additional Costs (not included in calculation) | |
| Associate Membership | $58 |
| Dietetic Internship Application Fees (varies) | $500 |
Information about financial aid and loan deferment can be found at the Office of Financial Aid and Scholarships Program website.
One of the nutrition faculty will be assigned as your faculty advisor. If you are a First-Year student, you will be assigned to both a First-Year Academic Advisor (Malissa Monahan in Falk Student Services) and a Faculty Advisor. Your Academic Advisor will help you with course selection and registration during your first year at SU and your Faculty Advisor will help you with any questions or concerns regarding your major and career options during the first year. After your 1st year, you will transition to having only a Faculty Advisor. The academic calendar can be found on Syracuse University’s website. It guides the timing of advising, registration, classes and exams. Your advisor is committed to providing you the individual advice and assistance that you need at every step throughout your degree program. A successful system of academic advising is highly dependent upon a shared commitment and exchange of timely information from the student, faculty, and staff.
Students are responsible for scheduling, preparing for, and keeping advising appointments, seeking out contacts and information, and knowing the basic requirements of their individual degree programs. Students bear the final responsibility for making their own decisions based on the best information and advice available and, ultimately, on their own judgment. Advisors are responsible for developing a thorough knowledge of the institution, including academic requirements, program options, and general University resources. Advisors are expected to involve students by encouraging them to ask questions, gather information, and explore options so that they may develop a meaningful academic plan. For more information, see Falk College Office of Student Services web page.
Advisors will:
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. The Falk Student Services Department can assist and guide you in many ways from tutoring services, personal support and processing forms. They are located at 300 MacNaughton Hall. The Assistant Dean of Student Services is Mr. James Byrne and is located in the same office, (315) 443-2077.
There are several resources available to current students and alumni in the Career Services Department such as “mock” interviews and resume critique. Visit the Career Services website or their office for more information at the Schine Student Center, Suite 235. K.
To insure DPD students are appropriately prepared for a supervised practice program and the field of dietetics, the department of Nutrition Science and Dietetics 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 in the Appendix. For those students who have taken courses several years ago — your transcript will be evaluated on an individual basis to determine eligibility for DPD Verification.
To ensure DPD students are appropriately prepared for a supervised practice program and the field of dietetics, the Department of Public Health, Food Studies, and Nutrition has instituted a final exit exam that covers the entire nutrition curriculum (which is similar to the RD exam). You will take this exam when you are enrolled in Senior Seminar II (NSD 477) which is typically in the spring of your senior year. This exam will assess the knowledge you acquired from the four-year nutrition program. It is typically a computerized objective test with ~ 125 items. It is advisable that you save your materials/notes/books from each NSD class. These will also be helpful when you review for the RD exam. You must pass the senior exam with a score of 70% or higher and will have two opportunities to do so. (This exam is for undergraduate students only- the master’s DPD students take a comprehensive exam).
At the end of each class, you will have an opportunity to anonymously evaluate the class and your professor and provide constructive, professional feedback. Additionally, prior to graduation, you will evaluate the DPD nutrition program for how well it prepared you. We value your feedback and look forward to your input. If you have suggestions to enhance the program beyond these opportunities, please feel free to make your suggestions to the department chair or director of the DPD program.
The sequence of classes you take as an undergraduate DPD student is included in this manual. (Please see Appendix B and C) Sequencing is based upon pre-requisites and some classes may be offered only Spring or only Fall (see Appendix A). 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 DPD program or if you will be verified. An alternative sequence can be designed with your faculty advisor to fit your study abroad, minor and/or double major plans. (Please see Appendix C) The sequence for graduate students desiring DPD verification is also included in this manual and is based upon an evaluation of your undergraduate transcripts. (Please see Appendix D) Contact Nancy Rindfuss napaul@syr.edu to have your undergraduate transcript evaluated. The identification of prerequisites for the DPD option should be completed prior to starting in the master’s program.
Students with an international bachelor’s degree must have their transcripts evaluated by a World Education Service (or another approved by ACEND); view a full list of agencies. Have the evaluation sent to the DPD Director: 554 White Hall, Syracuse NY 13244.
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 16 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 GPA at SU. You must provide your official transcript to the SU College Recorders to receive credit for the course completed.
Some nutrition students have completed double majors. The most popular option is a double with Exercise Science or one of the Newhouse majors. If planned early in your career here, this can be completed in a solid five years. Doubling is a serious commitment to two disciplines. Since nutrition is very structured, you might want to consider all your options besides doubling for how you can achieve your academic goals. You could consider a minor or pursing the other interest in graduate school.
A minor is typically requires the completion of 18 credits. Popular choices for a minor combined with nutrition include: Exercise Science, Gerontology, Psychology, Health and Wellness, Child and Family Studies, and Management. Others have included: Newhouse, Entrepreneurialism, and Political Science. 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.
SU Abroad - Many students take advantage of this time in college to experience another culture and country. Through SU Abroad, many of our students have studied in London for a semester. Other countries students have visited include 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 SU Abroad web page to learn more about the various semester and summer programs you could do.
Volunteering 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 and non-credit internship experience is essential for getting into a supervised practice program after you graduate. It is recommended that you acquire at least 250 hours of nutritionrelated 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, CNY Food Bank, Head Start, and W.I.C. are a few suggestions) and food service (SU Dining Services, school food service, restaurant or catering). If you can get paid for your experience-great! This is all based on the honors 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: 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.
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.
Students should job shadow in area(s) of dietetics in which they lack experience. Each job shadowing experience should be for approximately 4 hours. Examples of experiences include:
To make the job shadowing experience successful, the student will:
The person you “shadow” is not required to sign any paperwork for you. You do not turn in any form that proves you completed the volunteer hours to our program. This is all done based on the honor system. You will however be asked to elaborate about your experience in an interview setting if it is listed in your portfolio, resume or Dietetic Internship application.
Skills to be observed in Job Shadowing:
An informational interview can be conducted alone or as part of a job shadowing experience. It is never too early to start these interviews. I suggest students conduct at least 2-3 informational interviews per academic year, so that you meet a variety of professionals, start to see how the field works, potentially secure volunteer experiences, and build your network.
Here are two other excellent resources to help you prepare to secure and conduct effective informational interviews.
View a thorough tutorial for all aspects of informational interviews.
View specific and varied informational interview questions which might be helpful.
In general, consider asking about:
Track your volunteer, shadowing and informational interviews on your dietetics experience worksheet. (Please see Appendix G) - 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 application, you will appreciate having this record of your four years of volunteer experiences.
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 NSD 511 (Nutrition Education), consider doing some peer nutrition education on campus and in the community through ORANGE WRAP which stands for: Out Reach and Nutrition Group Education by Wellness Responsibility Advocating Peers. If you are creative, consider writing for the college student magazine- Healthy You @ SU. Numerous other opportunities are available through the year associated with the campus RD’s, National Nutrition Month, the Central New York Dietetic Association or other avenues.
Volunteer opportunities will be shared often via class announcements, campus email and in the department. When you volunteer at a facility, it is a requirement of our program that you must not be used to replace an employee and their responsibilities.
To best assist you with the securing appropriate volunteer experiences, NSD 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 237 Schine. 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 department of NSD. You will be notified via email of your placement. Contact your agency, volunteer, track your hours and activities. At the end of each semester/year, you will record and evaluate your volunteer experiences.
The nutrition volunteer coordinator(s) email is NSDVolunteer@syr.edu.
Nutrition students have acquired field experience through non-credit and credit-bearing internships. A few examples include: SU as a Peer Advisor & University 100, SU Dining Services, SU Health Center, soup kitchens and pantries, diabetes camps, weight loss centers, WIC, private consulting dietitians, and Wegmans. Some students have done the “paid” (and includes room and board) eight-week food service management internship through NACUFS (Applications are due mid-January)
Students may consider doing informational interviews with professionals, which can lead to promising contacts. Use your breaks at home wisely by doing the necessary research, calling, and informational interviews to help you land the best volunteer and work experiences for your summers at home. Acquire a variety of nutrition-related volunteer/work experience to help you explore the field and to build your resume.
Research Experience with an SU faculty member: 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 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.
Located in Albany early March or May. Work side by side with Nutrition professionals to influence NY state legislators
Annual dietetic conference held in October. Location of national meeting changes each year. Last year it was held in Boston, MA. This year it is in Chicago. A great networking and learning opportunity.
Obtaining work experience is also essential to 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 or Dietetic Technician), camps, restaurants, bakery, aerobics instructor, SU food service, community agencies, schools, day care, long term care facilities, home health care, etc.
Students are encouraged to join AND as an Associate member at a cost of $58.00/year. Student membership directions and forms. A few benefits to members of AND include: receive the Journal of the Academy of Nutrition and Dietetics monthly and AND Courier quarterly, gain access to the AND members’ only places, automatic membership in your State Dietetic Association, attend annual FNCE conference at reduced rate, eligible to apply for AND scholarships, join dietetic practice groups, hold appointed positions at national and Affiliate levels as designated by the House of Delegates.
$10.00 student rate/yr, professional session, opportunities for National Nutrition Month, networking, scholarships, etc.
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. All students must have their membership application signed by a faculty member to verify student status. Dues: $60.00/year (prorated – depending upon when you join).
A few benefits of SNEB membership include: Networking opportunities; Leadership and professional development; mailed publications - Journal of Nutrition Education and Behavior and SNEB Communicator; Reduced registration rates for annual meeting; Eligible for student scholarships and awards; Access to SNEB's listserv; Information on nutrition policy issues relevant to the public's health and well-being; opportunity to participate in special interest divisions.
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.
Most experts agree that the portfolio should have between 10 - 20 diverse pieces. All pieces should be of excellent quality, not a returned graded (marked) assignment. The most common portfolio is simulated leather, multi-ring with pages that allow inclusion of loose samples. This has the advantage of keeping your work in sequence and well protected. Avoid large, "student" size books; stick with 8 or 11x14". This portfolio will contain the START of a collection of things you have created. Type a short explanation caption to attach to each item if it isn't self-explanatory.
More and more students are turning to technology to showcase their work on CD-ROMs, laptops or through the WWW. For example, your work can be burned on a CD at very little cost and mailed to prospective employer/internship director. As access to the WWW becomes commonplace and designers are developing solid Web design skills, creating a site that showcases your work is yet another option. As with any portfolio, only include work on your site that you would want an employer to see. It is wise to check to see what an employer's preference and capabilities are in terms of viewing a disk or an interactive version of your portfolio.
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.
Section adapted from RIT Office of Cooperative Education and Career Services 7/02, California Polytechnic University and Linda Morrow, PSU
AND 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 AND, may apply for an AND scholarship. Scholarships are also available for students in dietetic internships and graduate studies. Contact AND's Education and Accreditation Team (800/877-1600, ext. 5400) or visit their website. Applications must be submitted in April and require letters of reference—see website for actual date. Awards range from $500-$10,000.
The Department of Nutrition Science and Dietetics annually gives out several awards (approximately 10) to our outstanding students. We would like you to participate in this process! Some awards require either a nomination or an application by interested students. Watch for the email sent by our department on the specific details and how to nominate someone or apply. The nominations or applications must be submitted to the department late January for consideration by the faculty. The awards are listed as follows:
This award is given to a deserving student, and was established in 1977 in recognition of Professor Dibble’s 25th Anniversary with the College for Human Development.
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.
This award is given to a deserving student, and was established in 1981 in memory of Dr. Victoria F. Thiele and in recognition of her contributions to the College for Human Development.
This award is given to the sophomore with the highest academic average in nutrition in their freshman year, and was established in 1952 by Harold Coon in memory of his wife, a faculty member in the College for Human Development who was also a member of the first graduating class in 1922.
This award is given to a student who has shown outstanding leadership qualities during their academic career.
This award is given to a student who has a well-rounded record of contribution toward the field of nutrition and exhibited personal development as a future professional. Must be a junior or senior student in Nutrition. Resume, one-page written submission and recommendation are required.
This award was established by the Women of the University Community in honor of Ruth Tolley, and is presented to a female senior student who has demonstrated outstanding academic achievement and career goals within the chosen field of Nutrition.
This award is given in recognition of leadership. The recipient must be nominated by their peers. Undergraduate students in Nutrition are eligible.
This award was established by the New York State Federation of Home Bureaus in honor of Elizabeth L. Reid and is presented to a student in Nutrition Science and Dietetics. The award is based on scholarship.
This award is given to a student who has demonstrated excellence in the field of Nutrition Science.
This award is given to a graduate student for outstanding accomplishments in research. Specific submission material is required.
This award is given to an undergraduate student for outstanding accomplishments in research. Specific submission material is required.
This award is given to a graduate assistant who has provided exceptional service to the faculty.
This award is given to a graduate student for outstanding accomplishments in leadership, citizenship, work ethic and professional promise.
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 GPA of 2.85. However, entering sophomores may apply. There is an application to apply. Please see Donna Sparkes.
This award is given to a junior or senior Nutrition major, a pillar and leader, working with the community to improve an individual’s or groups’ nutrition knowledge and/or dietary intake. The award recipient exemplifies some of Tori’s best qualities: compassion (generous with time and energy), positivity and humility.
Other College and University awards and scholarships can be reviewed on the Falk College website for awards such as Who’s Who, Senior Class Marshall, Remembrance Scholarship, University Scholars, and Honor Societies. Please visit the Syracuse University financial aid website for more information.
American College of Sports Medicine
Aerobic and Fitness Association of America: American Council on Exercise
National Strength and Conditioning Association
The University Rules and Regulations also apply to all DPD students.
The University does not discriminate and prohibits harassment or discrimination related to any protected category including creed, ethnicity, citizenship, sexual orientation, national origin, sex, gender, pregnancy, disability, marital status, political or social affiliation, age, race, color, veteran status, military status, religion, sexual orientation, domestic violence status, genetic information, gender identity, gender expression or perceived gender. Read the full policy
Students in residence at Syracuse University are required to pay the student health fee. In addition, Health Services urges each student to carry some form of supplemental health insurance coverage for additional costs such as emergency room charges, treatment by outside physicians and other expenses not covered by the student health fee.
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. Learn more about one particular provider HPSO.
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.