Didactic Program in Dietetics (D.P.D.) Handbook

Director:
Nancy Rindfuss, M.A., R.D.N., C.D.N.
554 White Hall
(315) 443-2269
napaul@syr.edu

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 of Contents

Introduction to the Program

This handbook has been developed to assist nutrition students who intend to become a Registered Dietitian Nutritionist (R.D.N.). This information is a supplement to other College and University publications, which contain official policies and procedures. These other publications include the undergraduate catalog, the student handbook, schedule of classes, and the college website.

The Department of Human Performance 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 R.D.N. 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 Nutrition Science and Dietetics website. Please refer to the Admissions web page for complete details on admission requirements.

Undergraduate Transfer Student

Transcripts are evaluated for transfer credit by the College Recorder in Falk College. Please meet with the D.P.D. Director within the first few weeks of beginning your classes for an introduction to the program and its requirements.

Freshman, Sophomore and Transfer Students

We suggest you read the entire D.P.D. Program 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; The D.P.D. Program at Syracuse University; Volunteer Opportunities and Work Experiences.

Juniors and Seniors 

Review the entire D.P.D. Program Handbook, however, focus primarily on the following sections: Completing the program, Volunteer Opportunities, Portfolio, and Supervised Practice Programs: Dietetic Internships.

The Field of Dietetics

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 dietitian nutritionists also work in government, restaurant management, fitness, food companies, private practice and sports nutrition. 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 leadership and management 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 nutritionist, 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; it must also be accredited by the Accreditation Council for Education and Dietetics (ACEND) of the Academy of Nutrition and Dietetics (Academy). Graduates of a Coordinated Master’s degree program are eligible to take the Registration Examination for Dietitians to obtain credentials as a Registered Dietitian Nutritionist. A Didactic Program in Dietetics (D.P.D.) is an academic program, providing at a minimum a bachelor’s degree that is accredited by ACEND. Graduates of accredited D.P.D. Programs then must complete an accredited Dietetic Internship (D.I.). Some dietetic internships are combined with a graduate degree and some are not. As of 1/1/24, a master's degree is now required before you are eligible to take the credentialing exam.  The Dietetic Technician Program is a two-year associate degree program that combines classroom and supervised practice experience; and is approved or accredited by ACEND. Students who obtain D.P.D. verification are eligible to take the Registration Examination for Dietetic Technicians to obtain credentials as a Dietetic Technician, Registered (D.T.R.), under the Pathway III model offered by the Commission of Dietetic Registration (C.D.R.). Syracuse University has a D.P.D. (undergraduate) program; we do not have a Coordinated Program. Attached are the pathways recognized by The Academy of Nutrition and Dietetics to becoming a Registered Dietitian Nutritionist. Please contact Nancy Rindfuss after graduation if you are interested in applying to take the D.T.R. exam.

Requirements and process to become a registered dietitian nutritionist: A Food and Nutrition Expert 

Current Educational and Professional Requirements:

Registered dietitians/nutritionists (R.D.N.s) are food and nutrition experts who have met the following four criteria to earn and maintain the R.D.N. credential.

1. Earn a minimum of a graduate degree from an accredited dietetics program. Classes vary according to program, but in general, coursework covers subjects that may range from food and nutrition sciences, foodservice systems management, business, economics, computer science, culinary arts, sociology and communication to science courses such as biochemistry, physiology, microbiology, anatomy and chemistry. A master's degree is required to be eligible for the RDN exam. Some accredited programs include a master's degree, while other students complete their undergraduate in dietetics and earn a master's degree in another field (e.g. public health, communications, etc.).

2. Complete a supervised practice requirement. In addition, individuals must complete at least 1,000 hours of supervised practice to gain real-world experience and apply knowledge learned in the classroom to the context of a variety of work settings.

3. Pass a national exam for RDNs. Once you complete your degrees and supervised practice, you may schedule to take CDR's Registration Examination for Registered Dietitians to become a credentialed as registered dietetics nutritionist. This is called "RDN eligibility," meaning you have completed the requirements to become eligible to take the national exam.

4. Meet requirements to practice in your state. Many states have regulatory laws (i.e. licensure) for food and nutrition practitioners. All states accept the RDN credential for state licensure purposes. State licensure information can be found at Commission on Dietetic Registration

5. Stay up-to-date in dietetics through continuing education. After successfully passing the national exam and earning the credential, RDNs maintain ongoing professional development in order to stay up to date on the latest research, recommendations and best practices.

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, Women, Infants and Children). 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 (R.D.s). Anyone using the title “dietitian” must be certified as an R.D.N. by C.D.R. In a community or business setting, the R.D.N. credential is not always a requirement, such as the W.I.C. Program.

Some R.D.N.s hold additional certifications in specialized areas of practice, such as pediatric or renal nutrition, nutrition support, and diabetes education. These certifications are awarded through C.D.R., the credentialing agency for the Academy, and/or other medical and nutrition organizations and are recognized within the profession; but are not required.

In addition to R.D.N. 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 R.D.N. New York State R.D.N.s are currently trying to pass legislation to become licensed in this state. See the Commission on Dietetic Registration website for a summary of State Licensure Statutes.

The Commission on Dietetic Registration (C.D.R.) decided in 2013 to change the entry-level registration eligibility requirements for dietitians from a baccalaureate degree to a minimum of a graduate degree on January 1, 2024. The routes to R.D.N. Registration Eligibility for taking the R.D.N. credentialing exam can be found on the C.D.R. website. Those that hold the registered dietitian credential prior to 2024 are not required to complete a master’s degree.

Master's Degree Requirement:

Effective January 1, 2024, the Commission on Dietetic Registration (C.D.R.) 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.). In addition, C.D.R. requires that individuals complete coursework and supervised practice in program(s) accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND).

Employment Opportunities in Dietetics

The majority of R.D.N.s work in the treatment and prevention of disease — administering medical nutrition therapy (M.N.T.) as part of medical teams — often in hospitals, long term care facilities, health-maintenance organizations, private practice, or other health care facilities. In addition, many R.D.N.s work in community and public health settings and academia and research, with a growing number working with the food and nutrition industry businesses, journalism, sports nutrition, corporate wellness programs and other non-traditional work settings.

Hospitals

As part of the health care team, R.D.N.s 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.

Schools

Learning the importance of good nutrition early on is key for lifelong health. R.D.N.s 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.

Community and Public Health Centers

Registered Dietitian Nutritionists 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.

Senior Living

Medicare regulations mandate that nursing homes employ a registered dietitian nutritionist. As such, R.D.N.s are key members of the care team, evaluating the overall menu and catering to the diets of high-risk residents.

Fitness Centers

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, R.D.N.s 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.

Food and Nutrition-Related Business

In food and nutrition-related businesses and industries, R.D.N.s work in communications, consumer affairs, public relations, marketing, product development or consulting with chefs in restaurants and culinary schools. Supermarkets employ R.D.N.s to provide in-store nutrition counseling and answer customers' dietary questions.

Universities

Registered Dietitian Nutritionists with a classroom calling often teach physician's assistants, nurses, dietetics students, medical students, dentists, and others the sophisticated science of food and nutrition.

Research

Whether at food or pharmaceutical companies, universities or hospitals, R.D.N.s 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 Practice and Consulting

Many R.D.N.s 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, R.D.N.s may provide services to foodservice or restaurant managers, food vendors and distributors, athletes, long term care residents or company employees. Private practice R.D.N.s provide individual client counseling, too, and may work with physician offices providing medical nutrition therapy.

Culinary

Registered Dietitian Nutritionists 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 R.D.N.s. The public’s interest in food demonstrations that combine cooking skill and nutrition education are increasing.

Media

Registered Dietitian Nutritionists 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 R.D.N.s are published book authors. Many have private blogs and webpages.

Integrative and Functional Medicine

Registered Dietitian Nutritionists with an interest in an integrated and personalized approach to nutrition, health and healing may be interested in the field of Integrative and Functional Medicine. 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.

Nutrition Informatics

Registered Dietitian Nutritionists 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.

Salaries and Job Outlook

According to the Academy's 2021 Dietetics Compensation and Benefits Survey, the median salary for all R.D.s responding to the 2021 survey was $72,000 per year. 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 11 percent from 2020 to 2030, 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.

The Didactic Program in Dietetics at Syracuse University

The Syracuse University Didactic Program in Dietetics (D.P.D.) 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 of Science degree in Nutrition. When verified by the program director, a D.P.D. graduate may apply to a supervised practice (dietetic internship) program. There are several hundred programs. Some dietetic internships are combined with a graduate program/degree.  Policy for D.P.D. Verification Form.

Students now have the opportunity to apply for an accelerated pathway, earning a B.S. in nutrition and an M.A. in nutrition science in 5 years. Refer to the accelerated pathway policies and procedures.

D.P.D. Program Mission/Philosophy

The mission of the Syracuse University Didactic Program in Dietetics is to provide a high-quality, inclusive and student-centered dietetics program within a broad liberal arts base and that prepares students for careers in food, nutrition and dietetics.  

The ACEND 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.

Domain 1 - Scientific and Evidence Base of Practice: Integration of scientific information and translation of research into practice.

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 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 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.

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

K.R.D.N. 2.4 Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.

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.

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

K.R.D.N. 2.7 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 Participate in a nutrition and dietetics professional organization and explain the significant role of the organization.  

Domain 3 - Clinical and 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 and clinical workflow elements to assess nutritional parameters, diagnose nutrition-related problems, determine 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 Practice 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 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.

K.R.D.N. 4.1 Apply management theories to the development of programs or services.

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

K.R.D.N. 4.3 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 Apply safety and sanitation principles related to food, personnel, and consumers.

K.R.D.N. 4.6 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. 5.1 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 successfully advance to supervised practice programs, graduate education and or careers in food and nutrition.  

2. Graduates will demonstrate knowledge, skills and professionalism necessary to succeed in nutrition and dietetics professions. 

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

Program Goal One:

Graduates will successfully advance to supervised practice programs, graduate education and or careers in food and nutrition.

Outcome Measures

1. At least 50% of program graduates will apply for admission to a supervised practice program prior to or within 12 months of graduation. (RE 2.1.c.1.b.1)  

2. Of program graduates who apply to a supervised practice program, at least 50% are admitted within 12 months of graduation. (RE 2.1.c.1.b.2)

3. At least 70% of program graduates will be assessed with "satisfactory" (greater than or equal to 3 on a scale of 1-5) performance in their supervised practice and/or graduate program. (RE 2.1.c.1.d) 

4. Of program graduates who apply to a graduate program during their senior year, at least 60% are admitted. (Program specific). 

5. Of program graduates who apply for employment during their senior year, 60% will gain job/employment placement. (Program specific) 

Program Goal Two:

Graduates will demonstrate knowledge, skills and professionalism necessary to succeed in nutrition and dietetics professions.  

Outcome Measures

1) 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%. (RE 2.1.c.1.c)

2) At least 80% of program students complete program requirements within 6 years (150% of program length). (RE 2.1.c.1.a)                                                                                 

RE=Required Element by ACEND                                                                                                                                                                                                                   

N.S.D. Faculty, Adjuncts and Staff 

View an online listing of Faculty, 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.

Projected Program Costs

Based on the 2024-2025 figures, the cost is approximately $88,560 for an undergraduate student and $59,703 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 D.P.D. Program. Expenses for attending Syracuse University as an undergraduate student can be found at Cost of Attendance.

Financial Aid

Information about financial aid and loan deferment can be found at the Office of Financial Aid and Scholarship Programs.

Undergraduate Advising

One of the nutrition faculty will be assigned as your faculty advisor. If you are a First-Year student, you will receive academic advising from Nancy Rindfuss, DPD Director and eventually a faculty advisor. Nancy Rindfuss napaul@syr.edu will help you with course selection and registration during your first year at S.U. She will remain your academic advisor including career advisement. and your Faculty Advisor will help you with any questions or concerns regarding your major and career options during the first year. The academic calendar guides the timing of advising, registration, vacations, program schedule 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 on academic advising, see the Falk website. Degree Works found in MySlice is available for each student to monitor their degree progress.

Advisors will:

• assist in the planning of your schedule each semester,

• be available to students on a regular basis,

• monitor their advisees' progress, including faculty notifications via Orange Success,

• assist in considering career options,

• make appropriate referrals to other campus offices, and

• counsel students into career paths appropriate to their ability when necessary.

Academic Support and Falk Student Support Services

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 requirements 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 Barclay Hall. The Assistant Dean of Student Services is Dr. Chandice Haste-Jackson, and she is located in the same office, (315) 443-3144. A list of resources can be accessed at Falk Students.

Career Services

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 (Women's Building, 100) for more information.  Falk College Career Services is also a great support for career development.  

Completing the Program

Verification Policy

To ensure D.P.D. students are appropriately prepared for a supervised practice program and the field of dietetics, the Nutrition Science and Dietetics program has instituted a verification policy. During one of your first advising meetings, you will review and sign a copy of the DPD Verification Policy. The current policy forms for undergraduates and graduate students are included in this handbook. For those students who have taken courses several years ago - your transcript will be evaluated on an individual basis to determine eligibility for D.P.D. Verification.

Evaluating the D.P.D. Nutrition Program

At the end of each class, you will have an opportunity to anonymously evaluate the class and your professor. You will be given the opportunity to provide constructive, professional feedback. Additionally, prior to graduation, you will evaluate the D.P.D. 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 D.P.D. program.

International Students

The Center for International Services located at 310 Walnut Place can help you understand your individual circumstances as an international student.

Other Academic Options

Transfer Credits

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 the necessary forms to obtain approval prior to enrolling in the class. 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 G.P.A. at S.U. You must provide your official transcript to the S.U. College Recorders to receive credit for the course completed. For additional Transfer Credit Information for Falk College Students, see the Falk College website.

Intra-University Transfers

Students who wish to transfer from another program within Syracuse University are required to schedule an interview with Nancy Rindfuss, Director of Didactic Program in Dietetics, to review admission requirements. A minimum overall GPA of 3.0 or higher is required to transfer into major from within the University. Internal and external transfer students may not apply directly to this program.

Double Majors

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.

Minors

A minor typically requires the completion of 18 credits. Popular choices for a minor combined with nutrition include: Gerontology Interdisciplinary, Psychology, Health and Wellness, Child and Family Policy, and Management Studies. Others have included: Entrepreneurship, Food Studies and Policy Studies. 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.

Accelerated Pathway

Program Description

The B.S. in nutrition/M.A. in nutrition science is a 149-credit hour, 5-year program that provides the didactic and experiential learning opportunities for students to meet eligibility requirements to take the credentialing exam for dietitians. Coursework for the B.S./M.A. is completed over 5 academic years and includes summer coursework between years 4 and 5. Students admitted to the accelerated pathway will earn their BS in Nutrition at the end of summer year 4. 

Program Eligibility

Sophomores enrolled in the B.S. nutrition degree program on the Dietetics track are eligible to apply given the following conditions:

·       Overall GPA of 3.0 or greater

·       Completion of the following courses with a C or better by the end of sophomore year:

BIO 121 - General Biology I, 3 credits

BIO 122 - General Biology I Laboratory, 1 credit

BIO 123 - General Biology II, 3 credits

BIO 124 - General Biology II Laboratory, 1 credit

BIO 216 - Anatomy & Physiology I, 4 credits

BIO 217- Anatomy and Physiology II, 4 credits

CHE 106 - General Chemistry Lecture I, 3 credits

CHE 107 - General Chemistry Laboratory I, 1 credit

CHE 116 - General Chemistry Lecture II, 3 credits

CHE 117 - General Chemistry Laboratory II, 1 credit

NSD 114 - Food Safety and Quality Assurance, 2 credits

NSD 115 - Food Science I, 3 credits

NSD 216 - Food Service Operations, 4 credits

NSD 225 - Nutrition in Health, 3 credits

NSD 315- Food Systems Management, 3 credits

Completion of at least 62 liberal arts credits 

If accepted, students who have failed to meet this criteria must submit a plan for course completion prior to fall of the third year semester start and submit transcripts. Otherwise, students will be advised to return to the non-accelerated DPD track, which does not include graduate program integration. Science courses must be taken in person and will not be accepted if taken online.

Application/Selection Process

·       Students will submit their letter of intent for selection into the accelerated track during the fall semester of their sophomore year and their application in spring of the sophomore year. 

·       Students must have a minimum cumulative GPA of 3.0 and have earned a C or better in all required courses.

·       Applications will be reviewed by the DPD and MA in nutrition science program director. Strong candidates will be invited for an in-person interview to further discuss interest and qualifications.

·       Up to twelve students will be sent an offer letter to enter the accelerated pathway, which will require acceptance in writing.

·       Students who are not invited for an interview or accepted into the pathway will receive notification by email.

·       Students will receive advisement for graduate level courses to be taken fall of year 3.

·       A maximum of twelve students will be accepted per year.

Satisfactory Progress

Students will apply to the graduate program during year 4 for admission into the M.A. in nutrition science program for fall of year 5. Students must have and maintain a B or better in graduate level courses (500 level or higher), as well as an overall GPA of 3.0 or better.

Students who are not eligible to apply to the graduate school under these criteria will have the option to complete their B.S. in nutrition. Students would be required to take an additional 2-credit elective in order to meet total credit requirements for the degree. In this case, students would not receive didactic program in dietetics (DPD) verification.

Accelerated pathway course plan

Year 1

Year 2

Year 3

Year 4

Year 5