Nutrition and Dietetics
Department of Nutrition and Dietetics
Professor:
- Sherine Brown-Fraser, Ph.D., RD (Chair)
Program Director, Didactic Program in Dietetics (DPD)
Associate Professor:
- Claudia S. Follette, M.S., RD Distant Dietetic Internship Program (DIP) Director
Assistant Professor:
- Earl S. Henry, Dr.PH., MPH Master of Public Health (Nutrition & Wellness) Director
Coordinator:
- Rachel Martin, M.S., RDN, LD CDCES Distant Dietetic Internship Program Administrative
Assistant Coordinator:
- Juliana Draper, B.S., RDN, LD, CDCES, Distant Dietetic Internship Program Administrative
DPD Verification Statement: Didactic Program Completion (Undergraduate)
Postbaccalaureate Certificate: The Distant Dietetic Internship Program
Purpose
The Department of Nutrition and Dietetics provides quality Christian education that emphasizes faith and learning, service learning, critical thinking skills, cultural competence, and principles that can be applied to health care communities, family, and personal ethical behavior. It is our purpose to provide undergraduate education for future Christian health care providers in the discipline of Dietetics, Food & Nutrition and the Dietetic Internship. The department prepares graduates for licensure and/or entrance into graduate professional programs in health and healthcare. This education will respond to current and future health care market demands for minority health care providers. The department also provides advising in such areas as Clinical Dietetics, Food & Nutrition and the Dietetic Internship. Students must ensure that they will meet the minimum entrance requirements of their prospective professional schools.
Accreditation
The program in Nutrition and Dietetics is accredited (2015 - 2022) by the Accreditation Council for Education in Nutrition and Dietetics (ACEND)
120 South Riverside, Plaza Suite 2000
Chicago, IL 60606-6995
312-899-0040, Ext. 5400
www.eatright.org/acendDietitians
Application for Admission
- Students must have an overall minimum GPA of 3.0 for admission Dietetics major.
- Students must have an overall minimum GPA of 3.0 for The Distant Dietetic Internship Program. .
Exit Examination
All students are required to take an exit examination prior to graduation from the Dietetics and Distance Dietetic Internship programs. Evaluation of conceptual skills, techniques of projects, and laboratory performances will be included in the examination. All dietetics majors must pass the Exit Examination with 75 percent proficiency before graduation.
Career Opportunities
Dietetics is an example of career in health professions that is consistently on the Bureau of Labor Statistics list of highly desirable professions that enjoy good salaries and job security due to their role in the health care system and because demand outstrips supply. Minority students are especially needed in the profession, as Blacks are underrepresented in dietetics, food science, nutrition, and culinary fields. However, good academic preparation is vital to success. Therefore, the dietetics curriculum and advisement are designed to maximize academic success and support the University’s mission to assist in the development of Christian character. Career choices for graduates from this department include registered dietitian, clinical nutritionist, public health/community nutritionist, administrative dietitian, food service dietitian, sports nutritionist, food service director, nutrition research analyst, nutrition journalism, political action nutritionist, nutrition entrepreneur and culinary chef.
Degrees
-
Bachelor of Science in Dietetics, Bachelor of Science -
Bachelor of Science in Nutrition with Vegetarian Culinary Emphasis, Bachelor of Science -
Distant Dietetic Internship, Internship -
Minor in Food and Nutrition, Minor
Courses
ND 102: Introduction to Dietetics
Credits 1Introduction to professional issues, roles, ethics, and values of the dietitian. Examines the non-traditional or alternative roles for the nutrition and dietetics professional. Emphasizes portfolio development and preparation for national registration examination. (previously FS 102)
ND 111: Food Preparation
Credits 3The selection, care, composition, and preparation of foods. (previously FS 111) One laboratory each week.
ND 131: Nutrition and Lab
Credits 3Basic principles of human nutrition, including biochemical functions of nutrients, nutrient allowances for various ages and the relationship between food choices and health. Lab fee applies. (previously FS 131)
ND 132: Essentials of Menu Planning
Credits 3ND 137: Nutrition and Sensory Analysis.
Credits 3ND 224: International Cuisine
Credits 3ND 233: Food Science and Laboratory
Credits 3Demonstrates how the laws of science are evident in producing, processing, preparing, preserving, and metabolizing food. Students will learn how science connects to cooking, health, food storage as well as daily food encounters. This course covers the basic laws of chemistry, microbiology, and physics as they are applied to food components and complex food systems. Students will learn scientific facts and principles that can be applied to a future career in food science and more creative, nutritious food handling. The requirements and opportunities for obtaining a food science career are explored as well as the impact of this career path on local, national, and global economies. Lab fee applies.
ND 301: Experimental Foods and Laboratory
Credits 3Advanced study of the physical and chemical properties of food and the concepts underlying food handling, packaging and preservation. The student will also learn the structure, composition, palatability, and nutritive value of food. (previously FS 301) Lab fee applies.
ND 317: Designing Healthy Desserts
Credits 3ND 321: Advanced Nutrition
Credits 3A study of the physiological and chemical factors involved in the absorption and metabolism of food nutrients and how these factors apply to normal nutrition. (previously FS 321)
ND 322: Life Span Nutrition
Credits 3The management of normal nutrition needs of individuals across the life cycle including focus on pregnancy, lactation, normal infant growth and development, childhood and adolescence, adult men’s and women’s health issues and healthy aging. (previously FS 322)
ND 323: Community Nutrition
Credits 3This course is designed to prepare students for presentation of nutrition information to individuals and groups in a variety of community settings, and facilitate the development of skills for planning and assessing community nutrition programs. (previously FS 323)
ND 351: Nutrition Assessment and Counseling and Lab
Credits 4An application of techniques for nutrition assessment and counseling with emphasis on improving skills in verbal and nonverbal communication in the clinical nutrition setting. Education skills for the RD including behavioral and cognitive theories are useful for affecting behavioral change. Evaluation of learning and practicum experience modeled after the private format. Lab fee applies.
ND 360: Vegetarian Cuisine
Credits 3This course is designed to provide students with the knowledge and skills necessary for the preparation of vegetarian and vegan meals. (previously FS 360) Lab fee applies.
ND 417: Wellness Cuisine
Credits 3ND 421: Quantity Food Management and Laboratory
Credits 3Introduction to the responsibilities of first-level food service supervisors in quantity food service; includes planning, preparation, service, and safety of acceptable nutritionally adequate meals at designated budgetary levels. Laboratory experience in quantity food production. Lab fee applies. (previously FS 421)
ND 431: Food Systems Management and Lab
Credits 3Introduction to food services, including principles of organization and management, organizational leadership, financial control, equipment selection, organization HRM, food service organization law and legislation, layout in institutional food service, and technical operations (previously FS 431). Laboratory experience in food service management. Lab fee applies.
ND 439: Medical Nutrition Therapy I and Lab
Credits 3Introduction of clinical experience in dietetics, understanding and applying clinical laboratory values, nutritional assessment, medical nutritional therapy, Adventist beliefs and professional conduct in patient care. Lab fee applies. (previously FS 439)
ND 440: Medical Nutrition Therapy II and Lab
Credits 3Advanced study of clinical experience in dietetics with emphasis on the pathophysiology of diseases and the appropriate application of medical nutrition therapy. Lab fee applies. (previously FS 440)
ND 442: Nutrition and Wellness
Credits 3Study of the role of lifestyle factors in disease prevention and health promotion. This course emphasizes a plant based diet and the principles of NEWSTART.
ND 453: Senior Seminar-Dietetics
Credits 1Review of course content previously covered in dietetics classes for the purpose of preparing for the senior exit examination. Review and exit exam simulates the national registration exam. Dietetics major only.
ND 490: Research and Independent Study
Credits 1 Max Credits 3An original investigation in subject areas of nutrition, dietetics or wellness with guidance of the faculty.
ND 491: Research and Independent Study
Credits 1 Max Credits 3An original investigation in subject areas of nutrition, dietetics or wellness with guidance of the faculty.
ND 493: Senior Culinary Practicum
Credits 3ND 495: Dietetics Internship I
Credits 12The Dietetic Internship Program provides supervised practical experience at various hospitals, food service institutions, long-term care and public health and wellness facilities. Students are required to attend a one week orientation on campus before beginning internship rotations. Rotations may be completed at approved facilities in-state or out-of-state. (previously FS 495-496)
ND 496: Dietetics Internship II
Credits 12The Dietetic Internship Program provides supervised practical experience at various hospitals, food service institutions, long-term care and public health and wellness facilities. Students are required to attend a one week orientation on campus before beginning internship rotations. Rotations may be completed at approved facilities in-state or out-of-state. (previously FS 495-496)