Public Administration Degree Types And Career Paths

Nutrition And Dietetics Certificate

Program Description

The Nutrition and Dietetics Certificate is an optional undergraduate certificate program that is available only to students enrolled in the BS in Biobehavioral Nutrition and Wellness (BNW) program. The BS in BNW with the Nutrition and Dietetics Certificate has been granted candidacy accreditation as a Didactic Program in Dietetics (DPD) by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Students who receive the BS in BNW degree with the Nutrition and Dietetics Certificate are eligible to apply for a dietetic internship and graduate program in nutrition and wellness, leading to eligibility for the Commission on Dietetic Registration (CDR) credentialing exam to become a Registered Dietitian Nutritionist (RDN).

Pathway to Becoming a Registered Dietitian Nutritionist

Upon successful completion of the Bachelor of Science degree and ACEND-accredited course work, graduates are eligible to apply for an ACEND-accredited dietetic internship (DI), coordinated program (CP) and graduate program in nutrition and dietetics (GP). Application processes may vary depending on the program type.

DI programs may use the Dietetics Inclusive Centralized Application Service (DICAS) to collect applications. DI applicants may also have to participate in the computer matching process through D&D Digital. For more information about the application process for students, visit the ACEND website.

Applicants pursuing a DI must also complete a graduate degree program. 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 order to be approved for registration examination eligibility with a bachelor's degree, an individual must meet all eligibility requirements and be submitted into CDR's Registration Eligibility Processing System (REPS) before 12:00 midnight Central Time, December 31, 2023. For more information about this requirement visit CDR's website. 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).

For more information about educational pathways to become a RDN, visit the ACEND information page.

Professional Licensure and Certifications

RDNs are required to be licensed/certified in some states. Completion of the BS in BNW with the Nutrition and Dietetics Certificate does not lead to a professional certification or meet state licensure requirements to practice as an RDN. Licensure is required to practice as an RDN and provide nutrition care services in Alabama. For more information on licensure/certification requirements by state, visit the CDR website.

Program Accreditation

The University of Alabama at Birmingham's Nutrition and Dietetics Certificate Program has been granted candidacy accreditation by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2190, Chicago, Illinois, 60606-6995, 800/877-1600 X 5400, www.Eatrightpro.Org/acend.

Nutrition, Food & Dietetics Program

Nutrition, Food & Dietetics Program

The Nutrition, Food & Dietetics (NUFD) Program provides high quality experiential learning to diverse Sacramento State Students so that they become empowered professionals in their community who lead disease prevention, sustainability, food access and health promotion for individuals, families and communities.

The NUFD program offers options for students intereste in pursuing nutrition, food, dietetics or health related careers.

BS Degree in Nutrition & Food (NUFD)

The BS Degree in Nutrition and Food prepares students for careers in the field of nutrition, food management, community nutrition, and food sustainability. The program emphasizes the role of nutrition and food in individual and family health, cultural and behavioral influences on food selection, and the management of commercial and noncommercial food systems.

BS NUFD Program Catalog Information

NUFD 110 Food Production & Sustainability (Lab)Dietetics Concentration (DPD)

The Didactic Program in Dietetics meets requirements that prepare students to become a Registered Dietitian Nutritionist (RDN), as well as a variety of careers in clinical nutrition, community nutrition, private practice, food service administration, and food science.

This program is accredited by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics. A verification of DPD completion establishes eligibility for a Dietetic Internship and examination for becoming a Diet Technician Registered or RDN.

Didactic Program in Dietetics (DPD)

BS NUFD (Dietetics Concentration) Catalog Information

Foods prepared for Farm-to-Fork Dinner on the Bridge fundraiserDietetic Internship (DI)

This is a post-baccalaureate, 42 week internship that currently accepts 10 students annually. The program provides full-time supervised practice at a variety of healthcare and community facilities with emphasis on disease prevention and public policy.

Dietetic Internship

NUFD student activities: FAN Club and Food PantryMinor in Nutrition & Food

The minor in Nutrition and Food provides students an understanding of the role food and nutrition play in health and disease prevention through coursework in:

food safety,

cultural foods,

nutrition & wellness, and

metabolism

and elective options in:

life-cycle nutrition,

sports nutrition, and

current nutrition controversies.

The minor could be a relevant addition to any major and is particularly well-suited towards students pursuing careers in public health, gerontology, psychology, human development, health science, education, medicine, nursing, and other healthcare professions.

Certificate in Grocery Management

A certificate in Grocery management will provide you with grocery management competencies related to: food safety, grocery procurement and merchandising, human health and well-being, and marketing/human resource management. Concurrently students will gain industry experience through a corporate internship.

Register for Certificate Program

Certificate in Grocery Management Flyer

MS in Nutrition & Food

The Sacramento State Master of Science in Nutrition and Food program prepares students for leadership and advocacy in nutrition programs and policy. The 30-unit program includes specialized coursework in the science, community and behavioral aspects, and government policy of nutrition alongside an array of interdisciplinary electives tailored to students' interests and career goals.

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 Overview

SLU'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 Opportunities

Saint 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.

Careers

Registered 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 Requirements

Admission criteria for transfer students include:

A minimum 2.75 GPA on a 4.00 scale

Four years of high school English

Three years of high school math and science (including one year of chemistry and one year of biology)

A self-evaluation of transcripts

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.

International Applicants

All admission policies and requirements for domestic students apply to international students, along with the following:

You must demonstrate English Language proficiency.

Proof of financial support must include:

A letter of financial support from the person(s) or sponsoring agency funding your time at Saint Louis University.

A letter from the sponsor's bank verifying that the funds are available and will be so for the duration of your study at the University.

Academic records, in English translation, of students who have undertaken postsecondary studies outside the United States must include the courses taken and/or lectures attended, practical laboratory work, the maximum and minimum grades attainable, the grades earned or the results of all end-of-term examinations, and any honors or degrees received. WES and ECE transcripts are accepted.

Self-evaluation Directions for Applicants

Choose the appropriate self-evaluation of transcripts. Once the self-evaluation is complete, send your unofficial transcript and self-evaluation of courses to Lauren Landfried, Ph.D., RD, LD, FAND, at Lauren.Landfried@health.Slu.Edu. 

To assist in filling out your self-evaluation of the transcript, you can view the undergraduate transfer articulation page.

Tuition Tuition Per Year Tuition Cost Per Year Undergraduate Tuition $54,760

Additional charges may apply. Other resources are listed below:

Net Price Calculator

Information on Tuition and Fees

Miscellaneous Fees

Information on Summer Tuition

Scholarships and Financial Aid

For 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.

Accreditation

Saint 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

Graduates will be able to demonstrate effective professional communication in the transmission of food and nutrition information.

Graduates will be able to demonstrate the ability to develop patient-centered care plans that reflect a value for the inherent worth of others.

Graduates will be able to demonstrate nutrition education methods to facilitate diet changes in diverse populations.

Graduates will be able to articulate the value of nutrition and dietetics professionals in an interprofessional care context. 

Graduates will be able to evidence the proper use of professional literature to make evidence-based nutrition care decisions.

Program Objectives

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

The program's one-year pass 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%.

At least 70 percent of program graduates apply for admission to a supervised practice program prior to or within 12 months of graduation.

At least 50 percent of program graduates are admitted to a supervised practice program within 12 months of graduation.

A minimum of 80 percent of students completing dietetic internships and/or post-baccalaureate programs will indicate that they "strongly agree" or "agree" that their undergraduate education adequately prepared them for their post-BS education.

At least 80 percent of students completing dietetic internships and/or post-baccalaureate programs will indicate that they strongly agree or agree that their undergraduate education made them competitive with colleagues from other programs.

At least 80 percent of program students* complete program/degree requirements within three years (150 percent of the program length). Program completion rate is calculated by tracking students from the beginning of the junior year.   *ACEND-specific objectives

Goal 2: To prepare a graduate who is knowledgeable about nutritional care in multiple settings and demonstrates specific personal and professional competencies.

A minimum of 80 percent of dietetic internship directors will indicate that graduates were more than satisfactorily prepared for success in their dietetic internship program.

A minimum of 80 percent of students will indicate that they strongly agree or agree that they felt adequately prepared for the dietetic internship program.  

Goal 3: To provide a basis for further development and life-long learning that will assure continued competence.

A minimum of 85 percent of graduates will answer that they agree or strongly agree that the DPD program instilled a desire for continued development as a self-learner.

Goal 4: To prepare a graduate who will contribute to society based on the development of a sense of community and social/civic responsibility.

A minimum of 75 percent of graduating seniors will have participated in a total of at least 20 hours of service learning by the end of the DPD program.

A minimum of 85 percent of graduates will indicate that they agree or strongly agree that the DPD program supported the development of judgments respectful of the inherent dignity and worth of individuals.  

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 IPE 2100 Interprofessional Collaboration and Healthcare in Global Context 3 DIET 2511 Cultural Aspects of Food 3 ECON 1900 Principles of Economics 3   Credits 13 Year Two Fall CHEM 2410& CHEM 2415 Organic Chemistry 1and Organic Chemistry 1 Laboratory 4 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 17 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 STAT 1300

or MATH 1300

Elementary Statistics with Computers

or 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 102 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 HCE 2010 Foundations in Clinical Health Care Ethics 3 PSY 1010 General Psychology 3   Credits 13 Year Two Fall CHEM 2410& CHEM 2415 Organic Chemistry 1and Organic Chemistry 1 Laboratory 4 DIET 2080 Foundations in Nutrition 3 DIET 2510 Principles of Food Preparation † 3 PPY 2540 Human Physiology 4   Credits 14 Spring ACCT 2200 Financial Accounting 3 CHEM 3600 Principles of Biochemistry 3 DIET 2100 Nutrition in the Lifecycle 3 DIET 2750 World Cuisines 3 STAT 1300

or MATH 1300

Elementary Statistics with Computers

or 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 IPE 2100 Interprofessional Collaboration and Healthcare in Global Context 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 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 16 Spring DIET 3030 Sustainable Food Systems 3 DIET 4150 Medical Nutrition Therapy II 3 DIET 4360 Food Systems Management II 3 DIET 4700 Farm to Table Ecology 3 DIET 4880 Research Seminar II 1 DIET 4950 Culinary Philosophy & Practice 3   Credits 16   Total Credits 120

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