Guide to Online Degrees and Distance Education in 2023
Didactic Program In Dietetics, Certificate
Saint Louis University's didactic program in dietetics, offered at the Doisy College of Health Sciences, prepares you to become a registered dietitian/nutritionist. You can still satisfy the requirements to gain eligibility for the program if you have a degree in a different area of study.
Curriculum OverviewSLU's didactic program in dietetics (DPD) enrolls students who have already obtained an undergraduate degree in an alternate field and are pursuing a career on the path to becoming a registered dietitian/nutritionist.
The didactic program in dietetics features two curricular track options for DPD completion: a culinary track and a standard track. After completing the curriculum, you will earn a DPD verification statement that will prepare you to apply for dietetic internship programs, which are required to become a registered dietitian.
Clinical and Research OpportunitiesSaint Louis University also offers a 15-month combined Master of Science/Dietetic Internship. Open to those who have completed the didactic program in dietetics certificate, the internship trains students to become competent entry-level dietitians and prepare for the Dietetic Registration examination while earning a master's degree.
CareersRegistered dietitians/nutritionists frequently work in hospitals or other health care facilities, as well as in food and nutrition-related businesses and industries. They may also work in schools, hospitals, commercial kitchens, catering companies or nutrition and culinary services.
Admission RequirementsAdmission criteria for transfer students include:
For priority enrollment in courses, applications should be complete by June 1 for a fall start date and Dec. 1 for a spring start date.
Self-Evaluation Directions for ApplicantsChoose the appropriate self-evaluation of transcripts. Once the self-evaluation is complete, send your unofficial transcript and self-evaluation of courses to Whitney R. Linsenmeyer, Ph.D., at whitney.Linsenmeyer@health.Slu.Edu.
To assist in filling out your self-evaluation of the transcript, you can view the undergraduate transfer articulation page.
Scholarships and Financial AidFor priority consideration for graduate assistantship, apply by Feb. 1.
For more information, visit the student financial services office online at https://www.Slu.Edu/financial-aid/index.Php.
AccreditationSaint Louis University's MS-DI program is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), the accrediting agency for the Academy of Nutrition and Dietetics.
Accreditation Council for Education in Nutrition and Dietetics (ACEND)120 South Riverside Plaza, Suite 2190Chicago, Illinois 60606-6995312-899-0040 ext. 5400https://www.Eatrightpro.Org/acend
Goal 1: To prepare a generalist, internship-eligible graduate who has achieved basic competencies as identified by the Core Knowledge Requirements and Expected Learning Outcomes
Goal 2: To prepare a graduate who is knowledgeable about nutritional care in multiple settings and demonstrates specific personal and professional competencies.
Goal 3: To provide a basis for further development and life-long learning that will assure continued competence.
Goal 4: To prepare a graduate who will contribute to society based on development of a sense of community and social/civic responsibility.
Roadmaps are recommended semester-by-semester plans of study for programs and assume full-time enrollment unless otherwise noted.
Courses and milestones designated as critical (marked with !) must be completed in the semester listed to ensure a timely graduation. Transfer credit may change the roadmap.
This roadmap should not be used in the place of regular academic advising appointments. All students are encouraged to meet with their advisor/mentor each semester. Requirements, course availability and sequencing are subject to change.
Standard Certificate Option Plan of Study Grid Year One Fall BIOL 1240& BIOL 1245 General Biology: Information Flow and Evolutionand Principles of Biology I Laboratory 4 CHEM 1110& CHEM 1115 General Chemistry 1and General Chemistry 1 Laboratory 4 DIET 1000 Contemporary Issues in Food and Nutrition 2 ENGL 1900 Advanced Strategies of Rhetoric and Research 3 Credits 13 Spring CHEM 1120& CHEM 1125 General Chemistry 2and General Chemistry 2 Laboratory 4 DIET 2511 Cultural Aspects of Food 3 ECON 1900 Principles of Economics 3 IPE 1100 Introduction to Interprofessional Health Care 1 Credits 11 Year Two Fall CHEM 2410 Organic Chemistry 1 3 DIET 2080 Foundations in Nutrition 3 HCE 2010 Foundations in Clinical Health Care Ethics 3 PPY 2540 Human Physiology 4 PSY 1010 General Psychology 3 Credits 16 Spring CHEM 3600 Principles of Biochemistry 3 DIET 2100 Nutrition in the Lifecycle 3 DIET 2510 Principles of Food Preparation † 3 MGT 3000 Management Theory and Practice 3 Credits 12 Year Three Fall BLS 4510 Medical Microbiology 4 DIET 3600 Food Science 4 Credits 8 Spring DIET 3700 Quantity Food Procurement/Prep 3 DIET 3850 Advanced Nutrition 4 DIET 4300 Foundations in Comm. Nutrition 3 MATH 1300 Elementary Statistics with Computers 3 Credits 13 Year Four Fall DIET 3890 Internship Seminar 1 DIET 4100 Medical Nutrition Therapy I 3 DIET 4110 Clinical Practicum Lab I ‡ 2 DIET 4350 Food Systems Management I 3 DIET 4500 Nutrition Counseling 3 DIET 4870 Research Seminar I 1 Credits 13 Spring DIET 4150 Medical Nutrition Therapy II 3 DIET 4160 Clinical Practicum Lab II ‡ 3 DIET 4360 Food Systems Management II 3 DIET 4400 Nutrition Education 3 DIET 4880 Research Seminar II 1 Credits 13 Total Credits 99 Culinary Certificate Option Plan of Study Grid Year One Fall BIOL 1240& BIOL 1245 General Biology: Information Flow and Evolutionand Principles of Biology I Laboratory 4 CHEM 1110& CHEM 1115 General Chemistry 1and General Chemistry 1 Laboratory 4 DIET 1000 Contemporary Issues in Food and Nutrition 2 ENGL 1900 Advanced Strategies of Rhetoric and Research 3 Credits 13 Spring CHEM 1120& CHEM 1125 General Chemistry 2and General Chemistry 2 Laboratory 4 DIET 2511 Cultural Aspects of Food 3 ECON 1900 Principles of Economics 3 HCE 2010 Foundations in Clinical Health Care Ethics 3 IPE 1100 Introduction to Interprofessional Health Care 1 Credits 14 Year Two Fall CHEM 2410 Organic Chemistry 1 3 DIET 2080 Foundations in Nutrition 3 DIET 2510 Principles of Food Preparation † 3 PPY 2540 Human Physiology 4 PSY 1010 General Psychology 3 Credits 16 Spring ACCT 2200 Financial Accounting 3 CHEM 3600 Principles of Biochemistry 3 DIET 2100 Nutrition in the Lifecycle 3 DIET 2750 World Cuisines 3 MATH 1300 Elementary Statistics with Computers 3 MGT 3000 Management Theory and Practice 3 Credits 18 Year Three Fall BLS 4510 Medical Microbiology 4 DIET 3190 Garde Manger 3 DIET 3600 Food Science 4 DIET 4250 Baking and Pastry 3 Credits 14 Spring DIET 3700 Quantity Food Procurement/Prep 3 DIET 3750 Advanced Cooking 3 DIET 3850 Advanced Nutrition 4 DIET 4250 Baking and Pastry 3 DIET 4300 Foundations in Comm. Nutrition 3 Credits 16 Year Four Fall DIET 3890 Internship Seminar 1 DIET 4020 Beverage Theory and Service: Wine, Spirits, Beer, Coffee & Tea 0-3 DIET 4100 Medical Nutrition Therapy I 3 DIET 4110 Clinical Practicum Lab I ‡ 2 DIET 4350 Food Systems Management I 3 DIET 4500 Nutrition Counseling 3 DIET 4870 Research Seminar I 1 Credits 13-16 Spring DIET 3030 Sustainable Food Systems 3 DIET 4150 Medical Nutrition Therapy II 3 DIET 4360 Food Systems Management II 3 DIET 4880 Research Seminar II 1 DIET 4950 Culinary Philosophy & Practice 3 Credits 13 Total Credits 117-120Nutrition And Dietetics
What's special about this program?
The Nutrition and Dietetics major provides students the opportunity to work closely with faculty in their program. Experiential opportunities are available in and out of the classroom. Students will gain skills in nutrition education, counseling, management, resource development and research. Courses include hands-on labs and real world experiences in food service, community and simulated medical settings. Professional Academic Advisors and Faculty Mentors provide one-to-one career and graduate school guidance.
Get Involved
Students have a number of opportunities to be involved in major-related activities including: Nutrition and Dietetics Club, First Step Grand Challenges, Nutrition and Disabilities Club, as well as undergraduate research and department-sponsored study abroad programs.
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