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Dietetics And Nutrition Bachelor Of Science Degree
Course Sem. Cr. Hrs. First Year CHMG-131General Education – Natural Science Inquiry Perspective: General Chemistry for Engineers
This rigorous course is primarily for, but not limited to, engineering students. Topics include an introduction to some basic concepts in chemistry, stoichiometry, First Law of Thermodynamics, thermochemistry, electronic theory of composition and structure, and chemical bonding. The lecture is supported by workshop-style problem sessions. Offered in traditional and online format. Lecture 3 (Fall, Spring).
3 CHMG-145General Education – Natural Science Inquiry Perspective: General & Analytical Chemistry I Lab
The course combines hands-on laboratory exercises with workshop-style problem sessions to complement the CHMG-141 lecture material. The course emphasizes laboratory techniques and data analysis skills. Topics include: gravimetric, volumetric, thermal, titration and spectrophotometric analyses, and the use of these techniques to analyze chemical reactions. (Corequisite: CHMG-141 or CHMG-131 or equivalent course.) Lab 3 (Fall, Spring, Summer).
1 CHMO-231General Education – Elective: Organic Chemistry I
This course is a study of the structure, nomenclature, reactions and synthesis of the following functional groups: alkanes, alkenes, alkynes. This course also introduces chemical bonding, IR and NMR spectroscopy, acid and base reactions, stereochemistry, nucleophilic substitution reactions, and alkene and alkyne reactions. In addition, the course provides an introduction to the use of mechanisms in describing and predicting organic reactions. (Prerequisites: CHMG-142 or CHMG-131 or equivalent course. Corequisites: CHMO-235 or equivalent course.) Lecture 3 (Fall, Spring, Summer).
3 CHMO-235General Education – Elective: Organic Chemistry Lab I
This course trains students to perform techniques important in an organic chemistry lab. The course also covers reactions from the accompanying lecture CHMO-231. (Corequisite: CHMO-231 or equivalent course.) Lab 3 (Fall, Spring, Summer).
1 ECON-101General Education – Elective: Principles of Microeconomics
Microeconomics studies the workings of individual markets. That is, it examines the interaction of the demanders of goods and services with the suppliers of those goods and services. It explores how the behavior of consumers (demanders), the behavior of producers (suppliers), and the level of market competition influence market outcomes. Lecture 3 (Fall, Spring).
3 HSPT-215Principles of Food Production and Service
Principles of Food Production and Service is a basic course covering food preparation methods, quality standards, food presentation, professionalism in food preparation and service, sanitation and safety processes in commercial kitchens, kitchen and restaurant organization and roles, and food service styles. Students completing this course should be able to function effectively in a kitchen or restaurant environment; including demonstrating professional appearance and behaviors; and knowledge of food preparation techniques, effective food presentation, food safety and sanitation practices, appropriate service styles, teamwork, and cleanup practices. Students are expected to achieve their required co-curricular requirement – the ServSafe Manager certification – by the end of this course. Lec/Lab 6 (Fall).
3 MATH-101General Education – Mathematical Perspective A: College Algebra
This course provides the background for an introductory level, non-trigonometry based calculus course. The topics include a review of the fundamentals of algebra: solutions of linear, fractional, and quadratic equations, functions and their graphs, polynomial, exponential, logarithmic and rational functions, and systems of linear equations. (Prerequisites: Students may not take and receive credit for MATH-101 and MATH-111. See the Math department with any questions.) Lecture 3 (Fall, Spring).
3 MEDG-106General Education – Scientific Principles Perspective: Microbiology of Health And Disease
An introductory course in microbiology including its history, significant contributions to medicine and history, as well as a survey of microbiological organisms as they relate to disease, industry and biotechnology. (any course in Biology) Lecture 3 (Spring).
3 NUTR-100Nutr & Dietetics as a Health Profession
1 NUTR-215Foundations of Nutrition Sciences
This is an introductory course in nutritional science concepts and application to current nutrition issues. This course covers the study of specific nutrients and their functions, the development of dietary standards and guides and how these standards are applied throughout the lifecycle. Students learn to analyze their own diets and develop strategies to make any necessary dietary changes for a lifetime of good health. Current health and nutrition problems and nutrition misinformation will be discussed. Online sections are asynchronous. Students are assessed by learning activities such as: weekly quizzes and discussion boards, homework assignments, and a final diet analysis project. In person sections are synchronous lectures and class discussions. Students are assessed by learning activities such as: exams, homework, assignments and final project analysis. Lecture 3 (Fall, Spring).
3 NUTR-499Cooperative Education Experience (summer)
Co-op is a work experience (typically full-time and paid) for at least 400 hours in an industry related to food, nutrition and/or healthcare, monitored by the Office of Cooperative Education and approved by the faculty in the Wegmans School of Health and Nutrition. Designed for students to gain essential career-related skills and experience. Dietetics and Nutrition students are required to complete three co-ops with at least one co-op in the healthcare environment and one in the food industry. Nutritional Sciences students are required to complete two co-ops. Students typically complete co-ops during the summer. Freshmen begin co-op the summer following their first year studies. Transfer students may be granted credit for one co-op based on education and work experience, as determined by the Program Director. CO OP (Fall, Spring, Summer).
0 PSYC-101General Education – Elective: Introduction to Psychology
Introduction to the field of psychology. Provides a survey of basic concepts, theories, and research methods. Topics include: thinking critically with psychological science; neuroscience and behavior; sensation and perception; learning; memory; thinking, language, and intelligence; motivation and emotion; personality; psychological disorders and therapy; and social psychology. Lecture 3 (Fall, Spring, Summer).
3 YOPS-10RIT 365: RIT Connections
RIT 365 students participate in experiential learning opportunities designed to launch them into their career at RIT, support them in making multiple and varied connections across the university, and immerse them in processes of competency development. Students will plan for and reflect on their first-year experiences, receive feedback, and develop a personal plan for future action in order to develop foundational self-awareness and recognize broad-based professional competencies. Lecture 1 (Fall, Spring).
0General Education – Elective
3General Education – First-Year Writing (WI)
3 Second Year ACCT-110Financial Accounting
An introduction to the way in which corporations report their financial performance to interested stakeholders such as investors and creditors. Coverage of the accounting cycle, generally accepted accounting principles, and analytical tools help students become informed users of financial statements. (This course is available to RIT degree-seeking undergraduate students.) Lecture 3 (Fall, Spring, Summer).
3 CHMB-402General Education – Elective: Biochemistry I
This course introduces the structure and function of biological macromolecules and their metabolic pathways. The relationship between the three-dimensional structure of proteins and their function in enzymatic catalysis will be examined. Membrane structure and the physical laws that apply to metabolic processes will also be discussed. (Prerequisite: CHMO-231 or CHMO-331 or equivalent course.) Lecture 3 (Fall, Spring, Summer).
3 HSPT-335Food and Beverage Management
This course will provide the student with the knowledge needed for the effective management of food service operations. Students will identify trends in the food and beverage industry, learn food and beverage management principles and understand how providing exceptional guest service can maximize profits in the hospitality industry. Topics will include food and beverage purchasing, inventory, costing, service styles, financial controls, menu design, sanitation, safety, ethics, food service automation, hardware and software, legal concerns, equipment selection, and service innovations in the design and layout of food establishments. (Prerequisite: HSPT-215 or equivalent course.) Lecture 3 (Fall).
3 MEDS-250General Education – Elective: Human Anatomy and Physiology I
This course is an integrated approach to the structure and function of the nervous, endocrine, integumentary, muscular and skeletal systems. Laboratory exercises include histological examination, actual and simulated anatomical dissections, and physiology experiments with human subjects. (Pre-requisite: (BIOL-123 and BIOL-124 and BIOL-125 and BIOL-126) or (BIOL-123 and BIOL-124) or (BIOL-101 and BIOL-102) or (BIOL-121 and BIOL-122) or MEDG-102 or equivalent course or NUTR-BS students.) Lab 3 (Fall).
4 MEDS-251General Education – Elective: Human Anatomy and Physiology II
This course is an integrated approach to the structure and function of the gastrointestinal, cardiovascular, immunological, respiratory, excretory, and reproductive systems with an emphasis on the maintenance of homeostasis. Laboratory exercises include histological examinations, anatomical dissections and physiological experiments using human subjects. (Pre-requisite: (BIOL-123 and BIOL-124 and BIOL-125 and BIOL-126) or (BIOL-123 and BIOL-124) or (BIOL-101 and BIOL-102) or (BIOL-121 and BIOL-122) or MEDG-102 or equivalent course or NUTR-BS students.) Lab 3 (Spring).
4 NUTR-223Food & Beverage Management Lab
This course will provide direct, practical experience for Dietetics & Nutrition students in quantity food development, production and service operations. Students will rotate through several positions within the RIT food service department and become exposed to the many activities that are required to run a large scale food operation. RIT's foodservice department will host Dietetics & Nutrition students for three hours each week as they are scheduled to work through various rotations in the department. This lab is taken in conjunction with the Food and Beverage Management course; HSPT-335. (Co-requisite: HSPT-335 or equivalent course.) Lab 3 (Spring).
1 NUTR-499Cooperative Education Experience (summer)
Co-op is a work experience (typically full-time and paid) for at least 400 hours in an industry related to food, nutrition and/or healthcare, monitored by the Office of Cooperative Education and approved by the faculty in the Wegmans School of Health and Nutrition. Designed for students to gain essential career-related skills and experience. Dietetics and Nutrition students are required to complete three co-ops with at least one co-op in the healthcare environment and one in the food industry. Nutritional Sciences students are required to complete two co-ops. Students typically complete co-ops during the summer. Freshmen begin co-op the summer following their first year studies. Transfer students may be granted credit for one co-op based on education and work experience, as determined by the Program Director. CO OP (Fall, Spring, Summer).
0 STAT-145General Education – Mathematical Perspective B: Introduction to Statistics I
This course introduces statistical methods of extracting meaning from data, and basic inferential statistics. Topics covered include data and data integrity, exploratory data analysis, data visualization, numeric summary measures, the normal distribution, sampling distributions, confidence intervals, and hypothesis testing. The emphasis of the course is on statistical thinking rather than computation. Statistical software is used. (Prerequisite: MATH-101 or MATH-111 or NMTH-260 or NMTH-272 or NMTH-275 or a math placement exam score of at least 35.) Lecture 3 (Fall, Spring, Summer).
3Open Elective
4General Education – Immersion 1
3General Education – Ethical Perspective
3 Third Year HRDE-380Human Resource Management
Human resources within an organization provide value added dimensions to the organization, which in turn influence the larger society within which the organization exists. The management of those human resources is a critical function within any organization. The goal of the human resource management (HRM) department is to attract qualified employees, manage systems that meet their needs and establish policies and protocols to retain and promote employee engagement. This effort develops a workforce that can meet the organizational strategic goals for growth and continued relevance in the world of work. This course provides an overview of HRM and the context within which HRM functions in organizations. Lecture 3 (Fall, Spring).
3 HSPT-325Food Innovation Development
Students will explore their creativity through instructor- and student-planned food experiments involving sensory and objective evaluation of food quality, recipe development, problem-solving, experimental design, and written and oral communication of research. Individual research projects focus on assessing new ingredients or technologies, creating new products, and/or evaluating the marketability of a new product. This course is not available for audit. **Fee: Lab fee associated with this course** (Prerequisite: HSPT-121 or HSPT-215 or equivalent course.) Lec/Lab 6 (Fall, Spring).
3 HSPT-375Customer Experience Management
The overall objectives of this course are twofold. This course first examines the development, management, and improvement of service delivery systems used by service organizations (i.E., hotels, restaurants, travel agencies, and health care) on the supply side through the lens of quality management. Secondly, the course examines customer requirements on the demand side by focusing upon how customer experience design shapes customers' thoughts, actions, and decision processes. Students will learn techniques used for diagnosis, measurement, and continuous improvement of successful customer experience. There are three major sections in this course. Section 1 focuses on understanding the paradigm of customer experience, identifying the drivers of customer satisfaction, formulating strategies to optimize the customer experience, and managing service operations through the development of a service blueprint. Section 2 focuses on the role of exponential technologies, such as artificial intelligence, robotics, augmented reality, virtual reality, and data analytics, in creating exceptional customer experiences. Section 3 discusses the creation of exceptional luxury customer experiences, incorporating technology, and describing how brands go beyond traditional branding frameworks to create luxury experiences. Lecture 3 (Fall).
3 MGMT-215Organizational Behavior
As an introductory course in managing and leading organizations, this course provides an overview of human behavior in organizations at the individual, group, and organizational level with an emphasis on enhancing organizational effectiveness. Topics include: individual differences, work teams, motivation, communication, leadership, conflict resolution, organizational culture, and organizational change. (This class is restricted to undergraduate students with at least 2nd year standing.) Lecture 3 (Fall, Spring, Summer).
3 NUTR-333Techniques of Dietetics Education
This course prepares Dietetics and Nutrition students to counsel and train clients and to give effective and persuasive presentations. Topics include communications methods, learner/audience analysis, basic learning theory, developing counseling and training materials, as well as designing, making, and evaluating individual and group presentations. As part of the course each student is required to design and give a presentation and to design a self-training module/lesson. (Prerequisites: NUTR-215 and CHMB-402 and MEDS-250 and MEDS-251 or equivalent courses and student standing in NUTR-BS, NUTRSC-BS or NUTRSC-MN program.) Lecture 3 (Fall).
3 NUTR-402Dietetic Environment
Introductory supervised practice/practicum course. This course explores the profession of dietetics which includes current dietetics practice as well as practice trends and career options. Students interact with a representative sampling of personnel in all areas of food and nutrition. Students will become familiar with current Academy of Nutrition and Dietetics Scope of Practice Framework, Standards of Professional Performance, and the Code of Ethics in the profession of Dietetics. The development of an outcome based professional portfolio is required. (Prerequisites: NUTR-215 and 2 co-ops (NUTR-499) and CHMB-402 and MEDS-250 and MEDS-251 and MEDG-106 or equivalent courses.) Lab 4 (Fall).
3 NUTR-499Cooperative Education Experience (summer)
Co-op is a work experience (typically full-time and paid) for at least 400 hours in an industry related to food, nutrition and/or healthcare, monitored by the Office of Cooperative Education and approved by the faculty in the Wegmans School of Health and Nutrition. Designed for students to gain essential career-related skills and experience. Dietetics and Nutrition students are required to complete three co-ops with at least one co-op in the healthcare environment and one in the food industry. Nutritional Sciences students are required to complete two co-ops. Students typically complete co-ops during the summer. Freshmen begin co-op the summer following their first year studies. Transfer students may be granted credit for one co-op based on education and work experience, as determined by the Program Director. CO OP (Fall, Spring, Summer).
0 NUTR-555Nutrition Throughout the Lifecycle
3General Education – Immersion 2
3General Education – Immersion 3
3General Education – Global Perspective
3 Fourth Year NUTR-497Dietetic Internship Seminar
Provides the student applying to Dietetic Internships a process to make the task manageable. Students are provided timelines and assignments to step them through the application process which includes a personal statement/letter of application, resume, letters of reference, portfolio, site visits and interviews. The Internship application process is accomplished through the Dietetic Internship Centralized Application System (DICAS), and an independent centralized computer matching organization, D&D Digital (DND). (Co-requisite: NUTR-525 or equivalent course.) Lecture 1 (Fall).
1 NUTR-510Integrative Approaches to Health
This class offers students in the Nutrition Management major an overview of controversial and accepted alternative diet therapies, basic medicine guidelines, and vitamin/mineral supplementation. (Prerequisites: NUTR-215 and CHMB-402 and MEDS-250 and MEDS-251 or equivalent courses and student standing in NUTR-BS, NUTRSC-BS or NUTRSC-MN program.) Lecture 3 (Fall).
1 NUTR-525Medical Nutrition Therapy I
This course is the first course of a two course series. Review and application of biological metabolism and interrelationships of nutrients, hormones, enzymes, and other biochemical substances in humans. Modification of nutritional intake to meet nutritional needs altered by diseases and stress as well as use of alternate methods of feeding (enteral/parenteral) to meet nutritional needs is discussed in depth. This course emphasizes the practical applications of medical nutritional therapy for use with patients/clients. (Prerequisites: NUTR-215 and CHMB-402 and MEDS-250 and MEDS-251 or equivalent courses and student standing in NUTR-BS, NUTRSC-BS or NUTRSC-MN program.) Lecture 3 (Fall).
3 NUTR-526Medical Nutrition Therapy II
This course is a continuation of NUTR-525 Medical Nutrition Therapy I. Review and application of biological metabolism and interrelationships of nutrients, hormones, enzymes, and other biochemical substances in humans. Modification of nutritional intake to meet nutritional needs altered by diseases and stress as well as use of alternate methods of feeding (enteral/parenteral) to meet nutritional needs is discussed in depth. This course emphasizes the practical applications of medical nutritional therapy for use with patients/clients. (Prerequisites: NUTR-525 or equivalent course.) Lecture 3 (Spring).
3 NUTR-550Community Nutrition
Study of current nutrition issues and delivery of food and nutrition services in the community. The course is designed to allow senior level students to acquire skills necessary to deliver services in the public health and private sector markets. Individual practicum in community facility is required and arranged by the instructor. All students will also participate in industry related research to identify innovative and effective delivery strategies for nutrition services and will have the opportunity to accomplish peer dissemination of their previously completed individual research project at an industry conference. (Prerequisites: NUTR-525 or equivalent course.) Lab 4 (Spring).
3 NUTR-560Health and Nutrition Research Foundations (WI-PR)
This course offers students the opportunity to learn basic research principles and integrate with skills and knowledge from other courses to conduct research in an area of professional interest. The research project includes gathering primary data, assessing and summarizing the data, and sense-making or drawing conclusions from the data. Students will complete activities to gain skills in project management, secondary research development, and Human Subject Research (HSRO) submission and meet RIT's Writing-Intensive-Program requirement. (Prerequisites: STAT-145 or equivalent course.) Lecture 3 (Fall).
3Open Electives
9General Education – Artistic Perspective
3General Education – Social Perspective
3 Total Semester Credit Hours123
Bachelor Of Science In Nutrition And Foods
PROGRAMThe Drexel Bachelor of Science in Nutrition and Foods program prepares students to pursue career opportunities in nutrition and dietetics. Graduates of this program can apply the principles of nutrition and food science to the nutritional care of individuals and groups - such as in hospitals, school food service or community nutrition - or to excel in careers in the wellness, food or pharmaceutical industries.
Although the degree does not by itself prepare you to become a dietitian, many of our students go on to become Registered Dietitian Nutritionists (RDNs). Dietetics is the practical application of nutrition in the prevention and treatment of disease. Dietetics is an exciting and challenging profession because there are many diseases that are related to nutrition, such as heart disease, high blood pressure, stroke, cancer, diabetes and obesity.
Drexel offers two pathways to becoming an RDN:
Drexel University's Department of Nutrition Sciences, Nutrition and Dietetics Program integrates a foundation in the nutrition sciences with courses in the social sciences to provide the knowledge, skills and professional values needed to prepare students to become entry-level registered dietitian nutritionists. The learning environment is structured to allow students and interns to use current technology, to participate in conducting research and to engage in experiential learning, including co-operative education for undergraduates.
What you'll learnThe Nutrition and Foods program provides students with coursework in basic sciences (chemistry, biology, anatomy and physiology), nutrition science, food preparation and food science, communication and applied nutrition (wellness and weight management, community nutrition, nutrition in chronic disease and nutrition research) to prepare them for a variety of career options.
Students who complete this degree may go on to complete the requirements to become a registered dietitian nutritionist (RDN), go to medical, dental or nursing school, or pursue careers in wellness, sustainability, food science or the food industry. A six-month co-op is available with the four-year degree option. For students who pursue bridge to the MS in Nutrition and Dietetics, experiential learning is built into the program beginning in the spring of the fourth year and continuing through the remainder of the degree.
Graduates of this program may go on to graduate study to further their education within this growing field, or in a related healthcare field. The study of the biochemical nature of nutrients and foods, their interaction with the environment, and their eventual metabolic fate is a strong career path for more research-minded students and provides a unique base for graduate study.
What makes Drexel's Nutrition and Foods program unique?Additional Program outcomes are available upon request by contacting the program director, Beth Leonberg at bll26@drexel.Edu.
AccreditationThe Accreditation Council for Education in Nutrition and Dietetics (ACEND) is the Academy of Nutrition and Dietetics' accrediting agency for education programs preparing students for careers as registered dietitians (RD). ACEND exists to serve the public by establishing and enforcing Eligibility Requirements and Accreditation Standards that ensure the quality and continued improvement of nutrition/dietetics education programs. Programs meeting those standards are accredited by ACNED. ACEND is recognized by the United States Department of Education and the Council for Higher Education Accreditation. This affirms that ACEND meets national standards and is a reliable authority on the quality of nutrition/dietetics education programs.
The Drexel University Didactic Program in Nutrition is currently accredited by the Accreditation Council for Education in Nutrition and Dietetics.
For further information, please contact:
Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics 120 South Riverside Plaza, Suite 2190 Chicago, IL 60606-6995, 312.899.0040 ext. 5400 http://www.EatrightPRO.Org/ACEND
Program Level OutcomesAt Drexel University we believe that a well-formulated set of Program Level Outcomes [PLO] that support and are consistent with the institutional mission and goals are the building blocks of an effective assessment program.
Click here to view the College of Nursing and Health Professions department of Nutrition Sciences Program Level Outcomes.Drexel's BS in Nutrition and Foods graduates have exceptionally high placement in dietetic internships or the Drexel Individualized Supervised Practice Pathway (ISPP). Over the past five years (20 11-2016), 88% (44/50) of graduates of the program have received a match with a dietetic internship or ISPP (national average 51%).
After completing their dietetic internship, 80% (32/40) of Drexel's BS in Nutrition and Foods alumni passed the entry-level exam to become a registered dietitian nutritionist on the first attempt.
Additional Program outcomes are available upon request by contacting the program director, Beth Leonberg.
Program Goals:
Program Goal #1: To provide quality didactic instruction and learning experiences to prepare graduates to be accepted into dietetic internships or to work in the field of dietetics.
Program Goal #2: To prepare graduates to become competent entry-level dietitians.
Program Goal #3: To increase diversity in the profession by facilitating the success of students from underrepresented groups.
If you have a desire to promote optimal wellness and quality of life for people of all ages through better nutrition, and if you have an interest in and capacity for science, the Registered Dietitian Nutritionist (RDN) is the right career choice for you.
The Academy of Nutrition and Dietetics determines the educational requirements to become an RDN. You can find the latest information on their website here:https://www.Eatrightpro.Org/about-us/become-an-rdn-or-dtr/high-school-students/5-steps-to-become-a-registered-dietitian-nutritionist
Drexel offers two pathways to becoming an RDN:
At completion of either pathway, graduates are eligible to take the Registered Dietitian Exam offered by the Commission on Dietetic Registration:https://www.Cdrnet.Org/certifications/registered-dietitian-rd-certifications.
Effective January 1, 2024, the Commission on Dietetic Registration (CDR) will require a minimum of a master's degree to be eligible to take the credentialing exam to become a registered dietitian nutritionist (RDN). In addition, CDR requires that individuals complete coursework and supervised practice in program(s) accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). In Pennsylvania, graduates also must obtain licensure to practice. Graduates who successfully complete the ACEND-accredited didactic program in dietetics at Drexel University are eligible to apply to an ACEND-accredited supervised practice program. For more information about educational pathways to become an RDN please visit https://www.Eatrightpro.Org/acend/students-and-advancing-education/information-for-students
WHAT IS A DIDACTIC PROGRAM IN DIETETICS (DPD)?The DPD provides the coursework required to become an RDN. Students who want to become an RDN must successfully complete coursework approved by the Accreditation Council on Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics. Upon completion of the DPD program, students receive a verification statement, which shows successful completion of the program and allows entry into a dietetic internship.
WHAT IS A DIETETIC INTERNSHIP (DI)?The dietetic internship (also called supervised practice) provides hands-on training to apply what you learn in the classroom. Dietetic internships provide a minimum of 1,000 hours of supervised practice and are usually completed in eight to 12 months. They are an additional part of the educational process to become a dietitian and have tuition and fees associated with them. There are more than 250 accredited dietetic internships available throughout the United States and each sets its own admission requirements, tuition, and fees. Entry to a dietetic internship is competitive and is typically achieved through a national online matching process called the Dietetic Internship Centralized Application System (DICAS) (https://portal.Dicas.Org/). Drexel students may apply to one of our partner DIs without going through the match or may apply to any other dietetic internship they would like, but they are matched with only one. After completion of the internship, graduates are eligible to take the registration examination for dietitians.
WHAT IS A GRADUATE PROGRAM (GP)?The GP is a new pathway to becoming an RDN that combines the coursework and experiential learning (supervised practice) into a single program. The GP uses competency-based education from the start of the program to prepare students with the competencies they need to be successful as an RDN at three levels (knows, shows and does). There are more than 50 accredited GPs in the United States, and each sets its own admission requirements, tuition and fees.
WHAT DOES IT MEAN TO BE A REGISTERED DIETITIAN?Registered Dietitians are food and nutrition experts employed in a wide variety of settings who find exciting jobs working as:
Nutritional Sciences BS, Dietetics Option
Upon graduation students successfully completing the DPD BS in Nutritional Sciences, Dietetics Option receive a Verification Statement , which is needed to earn a position in a supervised practice program. The Dietetics option requires unique standards and admissions policies as outlined below.
Requirements for Completion of DPD BS in Nutritional Sciences, Dietetics Option
Program completion requirements include,
If a student has not met the above requirements, he or she will be asked to leave the program and the student will work with this or her advisor to determine a path that meets the student's needs; one such option will be to encourage the student to transfer to the BS in Nutritional Sciences Wellness Option; an option requiring less rigor in the sciences.
Regarding simply not meeting a knowledge requirement by not earning a score of 80% for said knowledge requirement, the student will be contacted to schedule a remediation appointment with the Program Director and his or her advisor will be alerted. At the remediation meeting the Program Director will gather qualitative data from the student about why he or she has not met the knowledge requirement(s) and the student will be given a remediation assignment to be completed within two weeks of the start of the following semester.
In the case a student does not meet a knowledge requirement during the last academic semester he or she must complete the remediation assignment by the end of the current semester's finals period. If the student fails again to master the knowledge requirement with an 80% or higher, an opportunity for a second attempt will be administered on a case-by-case basis. If a student did not meet the knowledge requirement after the first attempt, or potential second attempt, he or she will be dismissed from the DPD program and an alternative plan for a timely graduation will be developed with the student and his or her advisor. One such plan will be to encourage the student to change to the BS in Nutritional Sciences Wellness Option; an option requiring less rigor in the sciences.
*Dietetics courses for the DPD BS in Nutritional Sciences, Dietetics Option include,
Neither the university, nor the Zuckerberg College have a policy on the maximum amount of time allowed for program completion. The program will allow students six years to complete the Dietetics Option program to be in line with the Satisfactory Academic Progress (SAP) of the Office of Financial Aid policy of six years total to complete an undergraduate degree.
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