INTRODUCTION TO DIETETICS FOR NEW & PROSPECTIVE

INTRODUCTION TO DIETETICSFOR NEW & PROSPECTIVESTUDENTSPrepared by Lynette M. Karls, MS, RD, CDDistinguished Faculty AssociateTara LaRowe, PhD, RDN, CDDPD CoordinatorDepartment of Nutritional SciencesUW-Madison1415 Linden DriveMadison, WI 53706608-265-8928September 2017

INTRODUCTION TO DIETETICSFor New & Prospective StudentsTable of ContentsWhat is Dietetics? Dietitian vs. Nutritionist – What’s the Difference? . .Jobs/Careers in Dietetics and Nutrition . . Employment Settings . . . Specialties/Areas of Dietetics . .Job Titles . Salaries/Job Outlook . .Registered Dietitian – Professional Credential . . Step 1 & 2 – Academics . . Step 3 – Dietetics Internship . . . Step 4 – Registered Examination for Dietitians . .Licensure/Certification . . . . Additional Credentials . . . . Undergraduate Certificates . . . Graduate Work . . . Board Certification . . . Certified Nutrition Support Dietitian . . Certified Diabetes Educator . . Board Certified Advanced Diabetes Management . . Certified Foodservice Management Professional . . . . Certified Dietary manager/Certified Food Protection Professional . . School Foodservice Professional . . Certified Clinical Nutritionist . . . Certified Nutrition Specialist . . . Certified Health Education Specialist . . . . National Certified Counselor . International Board Certified Lactation Consultant, Registered Lactation Consultant Certified Professional in Health Care Quality . . Certified in Family and Consumer Sciences . . ACE Certified Fitness Professionals . . ACSM Certifications . . .Education/Academic Coursework . B.S. Degree vs Didactic Program in Dietetics (DPD) . . . . Didactic Program in Dietetics (DPD) . . . . B.S. Degree in Dietetics – Additional UW-Madison/CALS Requirements B.S. Degree Programs in Dept. of Nutritional Sciences . 6171717181818182121

Admissions Information – Pre-Dietetics (PDI Classification) . Prospective Freshmen . . . Internal Transfers . . External Transfers . . . 2nd Degree Candidates . . .Admissions Requirements for Dietetics Program (ADI Classification) . . Dietetics Program Admission Requirements . . GPA Calculation . How Do I apply? . . . When Can I apply? . . .Planning Your Course of Study . . . Freshmen . . The DARS Report . . Factors to Consider When Planning Your Courses . . Tips When Planning Your Course of Study . . Selecting Required Courses When Choices Are Listed Advanced Placement Program . . Choosing Elective Courses . Additional Information . Karen Spector Reading Room/Computer Facilities . Scholarships . Student Organizations . . Verification Statements . .Additional Resources . .AppendixA. Curriculum Sheet – Dietetics .B. Course Sequence Sheet – Dietetics . .C. Course Prerequisite Diagram . . D. Course Planning Checklist . . .E. Course Planning Worksheet .F. Application to Dietetics Program 24243444647

Introduction to Dietetics – for New and Prospective StudentsWHAT IS DIETETICS?Dietetics is a health-related career that involves translating the sciences of nutrition and food topromote good health. In short, it’s Nutrition, Food & Health! It is a vital and growingprofession with many career possibilities. Dietitians have an aptitude for science, an interest innutrition and food, and enjoy working with people.Dietetics is a challenging biological field. In addition to courses in nutritional sciences and foodscience, you will study microbiology, physiology, chemistry and biochemistry. Dieteticsstudents also study foodservice systems management, business, psychology, statistics andcommunication.An interest in food is important because you will help people select and obtain food to nourishtheir bodies in health and disease. You may also manage the preparation and service of foodfor groups of people.Working with people is a major part of the job, usually in a teaching or supervisory role. Youmay teach individuals or groups how to improve their eating behavior. You may hire and trainemployees in food production as a food and nutrition manager.Dietitians and nutritionists plan food and nutrition programs, supervise meal preparation andoversee the serving of meals. They prevent and treat illnesses by promoting healthy eating andrecommending dietary modifications. For example, dietitians might teach a patient with highblood pressure how to use less salt when preparing meals, or create a diet reduced in fat andsugar for an overweight patient. They might counsel patients with kidney disease or diabeteson diet and nutrition principles important in treating their disease. They determine methodsand develop special formulations to feed patients who are unable to eat (e.g. critically ill andcomatose patients, etc.).Dietitians manage food service systems for institutions such as hospitals and schools, promotesound eating habits through education, and conduct research. Many dietitians specialize,becoming a clinical dietitian, community dietitian, management dietitian, or consultant.DIETITIAN VS NUTRITIONIST – WHAT’S THE DIFFERENCE?Have you ever wondered what the difference is between a “nutritionist” and a “dietitian”? Toput it simply, a “nutritionist” has no concrete definition, while a “dietitian” has credentials togo with the term. Any person working in a health food store or otherwise can call themselves a“nutritionist”. A “Registered Dietitian” (RD), is a credential just like a Registered Nurse (RN) orMedical Doctor (MD). To become a “Registered Dietitian” you must earn the minimum of aBachelors Degree in Dietetics, complete an accredited Dietetic Internship, take and pass the RDexam, and complete 75 continuing education credits every 5 years. (See section on “RegisteredDietitian – The Professional Credential.)1Copyright 2016 University of Wisconsin-Madison

A “Registered Dietitian” is knowledgeable in the science of nutrition. They learn how tointerpret research studies and apply that knowledge to counseling individuals on how toimprove their lifestyle and health. He or she is able to review a person’s medical history,current symptoms, medications, supplements, exercise routine, weight, and eating habits andgive advice that is safe and effective for them to reach their goals.A “Nutritionist” may or may not have the credentials of a Registered Dietitian. An RD is therecognized authority on nutrition in the US. Some nutritionists claim they have credentials, butif they are not an RD, their credentials may not be backed by science, education, andexperience. The RD credential signifies professional competence. The Academy of Nutritionand Dietetics (AND) is the professional association that establishes the criteria for becomingregistered and administers the process. For further information on this association, see:http://www.eatright.orgWhen hiring employees for work in the nutrition/dietetics field, employers look for the RDcredential. In fact, most positions in the nutrition/dietetics field require itJOBS/CAREERS IN DIETETICS AND NUTRITIONYou will find dietitians working in a wide variety of employment settings and in a variety ofspecialties within the field of dietetics. Let’s look at both employment settings and types ofspecialties.Employment Settings1.Hospitals, HMO’s or other health-care facilities – educating patients about nutritionand administering medical nutrition therapy as part of the health-care team. They may alsomanage the foodservice operations in these settings, as well as in schools, day-care centersand correctional facilities, over-seeing everything from food purchasing and preparation tomanaging staff.2.Corporate wellness and sports nutrition programs – educating clients about theconnection between food, fitness and health. They work in a variety of corporate and businesssettings, athletic teams, health/recreation clubs and spas.3.Food and nutrition-related business and industries –working in communications,consumer affairs, food labeling public relations, marketing, product development or consultingwith chefs in restaurants and culinary schools.4.Private practice – working under contract with health-care or food companies, or intheir own business. They may provide services to foodservice or restaurant managers, foodvendors and distributors, athletes, nursing home residents, and company employees.5.Public health and community settings – teaching, monitoring and advising the public2Copyright 2016 University of Wisconsin-Madison

and helping improve their quality of life through healthy eating habits. They work in public andhome health agencies, day care centers, government funded programs (many focus onpregnant women, children, elderly, disabled individuals and underprivileged).6.Universities and medical centers – teaching physician’s assistants, nurses, dieteticsstudents, dentists and others the sophisticated science of foods and nutrition.7.Research areas – in food and pharmaceutical companies, universities and hospitals,directing or conducting experiments to answer critical nutrition questions and find alternativefoods or nutrition recommendations for the public.Specialties/Areas of Practice1.Clinical Nutrition – a member of the health care team. They develop and implementnutrition programs; assess patients’ nutritional needs, determine nutritional diagnoses,develop individual nutritional care plans, counsel patients and evaluate clinical therapeuticoutcomes. They confer with doctors and other healthcare professionals to coordinate medicaland nutritional needs. Some clinical dietitians specialize in managing the weight ofoverweight patients or in the care of renal, diabetic, or critically ill patients. Clinicaldietitians may work in hospitals, nursing care facilities, or outpatient settings.2.Community Nutrition – a member of the community public health team. Thesedietitians assess nutrition needs of individuals and population groups. They plan andcoordinate nutritional aspects of programs aimed at improving health and preventing disease atthe community level. Community dietitians may also evaluate individual needs, developnutritional care plans, and instruct individuals and their families. They provide instruction ongrocery shopping and food preparation to the elderly, children, and individuals with specialneeds. They work in a variety of community settings and clinics, with diverse groups ofindividuals – where good nutrition can improve the quality of life.3.Food Service Management – a member of the management team. They plan, organize,direct and evaluate food service systems. These dietitians are actively involved in budgeting,employee training, personnel management, and establishing and maintaining policies andstandards. They may work in schools, senior centers, healthcare facilities, company cafeterias,prisons, hotels orrestaurants.4.Business and Industry – employed to work in a variety of settings, including sales andpromotion, employee fitness and wellness programs, marketing/advertising, publicrelations, product development, food manufacturing, and on the Internet. In these areas,dietitians analyze foods, prepare literature for distribution, or report on issues such as dietaryfiber, vitamin supplements, or the nutritional content of recipes. Supermarkets hire dietitians towork in areas of consumer education and food safety.3Copyright 2016 University of Wisconsin-Madison