Dietetics
DieteticsUndergraduate Student HandbookDEPARTMENT OF FOOD SCIENCE & HUMAN NUTRITIONCOLLEGE OF AGRICULTURE & NATURAL RESOURCESRevised 7/26/16
CONTENTSIntroduction . 3Steps to become a Registered Dietitian Nutritionist (RD/RDN) . 4Academic Advising . 5Dietetics Curriculum Requirements . 6Suggested Sample Schedule . 8Additional Curricular Opportunities. 9Work and Volunteer Experience . 10Organizations . 11Frequently Asked Questions (FAQ) . 13University Resources . 15Appendix I: Health Promotion Minor . 17Appendix I: Food Processing and Technology Minor . 17Appendix III: Mission, Goals, and Outcome Measures . 19
3INTRODUCTIONDietetics is the science and art of applying the principles of food and nutrition to health and avital, growing profession with many career possibilities in clinical healthcare, public health,foodservice management, food industry, and more. The dietetics program is the first steptoward the professional credential Registered Dietitian, also referred to as Registered DietitianNutritionist (RD/RDN).Degree GrantedBachelor of Science Degree in Dietetics – Enrollment in the dietetics major is limited. TheBS Degree in Dietetics is a professional degree, which requires acceptance into a competitiveinternship in order to complete the requirements for eligibility to take the registrationexamination for dietitians. Freshmen and sophomores may declare a major preference indietetics. The University guideline is that a minimum cumulative grade-point average of 2.5 isnecessary for juniors and seniors to be considered for admission. The actual GPA cut-off maybe higher. The minimum GPA cut-point has been 3.0 to 3.1 during the past few years.Transfer Students with 42 or more credits – A cumulative grade point average above 3.1 andcompletion of 5 prerequisite courses are necessary for direct admission. See course list, Officeof Admissions website: http://admissions.msu.edu/admission/transfer limitedEnrollment.asp.Second Bachelor’s Degree - While at least 30 semester credits are necessary to complete a 2ndBS degree, to fulfill the dietetics program requirements, a student may need to complete asmany as 60-70 credits. An evaluation of courses taken in each individual’s previous degree isneeded to determine which prior courses may apply to the second-degree requirements.Curriculum RequirementsMSU’s dietetics curriculum is designed so that supporting discipline courses in general andorganic chemistry, physiology, microbiology, and biochemistry provide a science backgroundnecessary for understanding concepts in foods and nutrition. Courses are sequenced to providelearning experiences that become increasingly complex, building on previous knowledge innutrition, foods and food delivery systems, and medical nutrition therapy. Principles of socialpsychology and the application of management and communication skills in workingeffectively with people and within organizations are integrated throughout.Accreditation by the Academy of Nutrition & DieteticsThe MSU dietetics program is accredited as a Didactic Program in Dietetics (DPD) by theAccreditation Council for Education in Nutrition and Dietetics (ACEND)1 of the Academy ofNutrition & Dietetics (the Academy). See Appendix III for program mission and goals.By meeting ACEND course requirements and completing the MSU graduation requirementsfor a BS degree, students receive a Verification Statement for the Didactic Program in Dieteticsfrom the DPD Program Director, which is required for acceptance to a post-bachelor’sACEND-accredited dietetic internship program. Successful completion of the internshipqualifies a graduate to take the national Registration Examination for Dietitians. The MSUdietetics program is among the largest in the US and one of the earliest established.1Accreditation Council for Education in Nutrition and Dietetics, Academy of Nutrition & Dietetics, 120 SouthRiverside Plaza, Suite 2000, Chicago, Illinois 60606-6995; 312.899.0040 ext. 5400; acend@eatright.org
4STEPS TO BECOME A REGISTERED DIETITIAN NUTRITIONIST (RDN)STEP 1:BACHELOR’S DEGREE – DIETETICSStudents must complete program requirements approved by theAccreditation Council for Education in Nutrition and Dietetics(ACEND), Academy of Nutrition & Dietetics2.STEP 2:DIETETIC INTERNSHIPStudents apply to dietetic internships during the senior year. Anappointment to a Dietetic Internship (DI) is awarded on a competitivebasis. Acceptance to an internship is not guaranteed. Students apply to5-6 programs and rank them in order of preference. DI programs reviewthe applications and rank order those they would accept. A nationalcomputer matching process determines placement. Internships aretypically 9-11 months in length, or 18-24 months if combined with amaster’s degree. Dietetic internships are unpaid; in fact, interns pay feesto cover the cost of the training.STEP 3:PASS THE NATIONAL REGISTRATIONEXAMINATION FOR DIETITIANS (RDN EXAM)The computer-based RDN exam is offered throughout the year atapproximately 200 testing sites throughout the United States toindividuals who successfully complete Steps 1 and 2 above.Careers: Clinical nutrition practice Public health nutrition Foodservice management Food industry Media/communication Government Education Research Entrepreneur Health education Hospitality industry Health promotion Military dietetics Corporate wellness Pharmaceutical sales Sports nutrition Private practice AdministrationFor more information: Occupational Outlook ans-and-nutritionists.htm2Accreditation Council for Education in Nutrition and Dietetics, Academy of Nutrition & Dietetics, 120 SouthRiverside Plaza, Suite 2000, Chicago, Illinois 60606-6995; 312.899.0040 ext. 5400; acend@eatright.org
5ACADEMIC ADVISINGAll dietetics students should see the academic advisor at least once per year – more often, ifneeded. In addition, students thinking about changing their major to dietetics, prospectivehigh school or transfer students, and 2nd degree students should plan an advising visit.Academic Advisor for Dietetics (freshmen, sophomores, juniors, seniors, others)Linda Summers, MS, RDN106 Trout FSHN Bldg517.353.3322summer24@msu.eduTo make an appointment, use the online Advisors Calendar via link fromwww.msu.edu/ summer24 or via a new University-wide system implemented in Fall 2016.The academic advisor provides assistance in these areas: planning a schedule of requiredcourses; verifying equivalencies of transfer courses; assisting with computer enrollment asneeded; communicating news of interest or importance to students in the major, such ascurriculum changes or scholarship opportunities; directing students to campus resourcesrelated to tutoring, counseling, service learning, study abroad, and career services; providinginformation on internship applications; and clearing students to graduate.Faculty Advisor/Mentor for DieteticsStudents are encouraged to interact with all dietetics faculty members.Diane Fischer, MS, RDN2100 C Anthony Hall517.353.3403drfrd@msu.eduDeanne Kelleher, MS, RDN2100 F Anthony Hall517.353.3407kelleh12@msu.eduChristine Henries-Zerbe, MS, RD2100 D Anthony Hall517.353.3404henriesz@msu.eduWon O. Song, PhD, MPH, RDN135A Trout FSHN Bldg517.353.3332song@msu.eduRobin Tucker, PhD, RD2110 Anthony Hall517.353.3408tucker98@msu.eduLorraine Weatherspoon, PhD, RDN, Director of Didactic Program in Dieteticsweathe43@msu.edu140 Trout FSHN Bldg517.353.3328Faculty advisors provide support and advice in decisions related to career plans, graduate orprofessional school, and dietetic internship applications. They perform a major service todietetics students in providing letters of recommendation required for internship andgraduate/professional school applications. Students are urged to build relationships with allfaculty members in preparation for this important function. Visit during class office hours,and email any faculty advisor/mentor anytime with questions and to schedule appointments.Administrative Staff for DieteticsThe FSHN administrative staff provides many services to students, including: enteringcomputer overrides and late-adds for HNF and FSC courses; assisting with the dieteticinternship application process; taking scholarship and department job applications.Ms. Cheryle Nelson106 Trout FSHN Bldg517.353.3318nelso124@msu.eduMs. Marcia Hardaker106 Trout FSHN Bldg517.353.3323hardake1@msu.edu
6DIETETICS CURRICULUM REQUIREMENTSA minimum of 120 semester credits is required for completion of a Bachelor of ScienceDegree in Dietetics. Course requirements are divided into 4 categories, as shown below.I. University RequirementsUniversity Requirements refers to the courses providing a broad general education to all MSUstudents, regardless of major. These consist of writing, mathematics, and integrative studiesin 3 core areas listed below.CreditsIAH 201-210, Integrative Studies in Arts & Humanities, choiceIAH 211-241, Integrative Studies in Arts & Humanities, choice44ISS 200-level, Integrative Studies in Social, Behavioral, and Economic SciencesISS 300-level, Integrative Studies in Social, Behavioral, and Economic Sciences44(ISB/ISP/lab), Integrative Studies in Biological and Physical Sciences,Met via Alternate Track (CEM 141, 143, 161, and PSL 250, in major)(8 )WRA 101, Writing as Inquiry (formerly WRA 110-150, choice)4WRA 101 (or WRA 110-150) satisfies Tier I writing requirement; minimum 2.0 graderequired. Tier II writing is completed in the major with HNF 300 and HNF 471.Mathematics completed in major with MTH 103 or higher plus STT 200 or 201.Subtotal 20 creditsII. College of Agriculture and Natural Resources Requirementsa. One of the following:EC 201, Introduction to MicroeconomicsEC 202, Introduction to Macroeconomics3 or3b. Mathematics, met in major with MTH 116 or higher or MTH 103 plus STT 200/201c. At least 26 credits in courses in the College, met with courses in majord. The specific requirements for a major in the College, listed belowSubtotal 3 creditsIII. Dietetics Major RequirementsSupporting Discipline CoursesOne of the following:MTH 103, College AlgebraMTH 116, College Algebra and TrigonometryHigher level math3 or5 or3 Placing into a calculus course based on a proctored MSU math placement test may satisfy thisrequirement.One of the following:STT 200, Statistical MethodsSTT 201, Statistical Methods with Lab3 or4Subtotal 3-9 credits
7Supporting Discipline Courses, continuedAll of the following:ANTR 350, Human Gross Anatomy for Pre-Health ProfessionalsBMB 200, Introduction to BiochemistryCEM 141, General Chemistry ICEM 143, Survey of Organic ChemistryCEM 161, Chemistry Laboratory ICSE 101, Computing Concepts and Competencies3FSC 342, Food Safety and HACCPMGT 325, Management Skills and ProcessesPSL 250, Introductory PhysiologyPSY 101, Introductory Psychology3444133344Subtotal 33 creditsProfessional CoursesAll of the following:HNF 150, Introduction to Human NutritionHNF 300, Experimental Approaches to FoodsHNF 320, Professional Practice of Dietetics & NutritionHNF 350, Advanced Human Nutrition and MetabolismHNF 377, Applied Community NutritionHNF 400, Art and Science of Food PreparationHNF 406, Global Foods and CultureHNF 440, Foodservice OperationsHNF 444, Business of Nutrition ServicesHNF 445, Foodservice Management PracticumHNF 453, Nutrition and Human DevelopmentHNF 471, Medical Nutrition Therapy IHNF 472, Medical Nutrition Therapy II3434423332344Subtotal 42 credits(Beginning in Spring 2017, HNF 350 replaces HNF 461 and 462.)IV. General ElectivesMTH 1825, Intermediate Algebra(3)Students who are placed in MTH 1825 must complete this course as aprerequisite to MTH 103 or MTH 116. The 3 credits earned in MTH 1825 donot apply toward graduation.Elective courses of student’s choice13-19Subtotal 13-22 creditsTotal 120 credits(or, total 123 credits for students with credit in MTH 1825)3Option: Students who pass a waiver examination will not be required to complete CSE tion 518. Search the MSU web site for “CSE101 waiver examination”.
8SUGGESTED SAMPLE SCHEDULE – 4-YEAR PLANFallSpringCEM 141CEM 161HNF 150MTH 103ElectiveGeneral Chemistry IChemistry Laboratory IIntroduction to Human NutritionCollege AlgebraChoice41333CEM 143ISS 2xxSTT 200WRA 110150Survey of Organic ChemistryIntegrative Studies in Social SciencesStatistical MethodsWriting, Rhetoric & AmericanCultures4434FSC 342IAH 201210PSY 101ElectiveFood Safety & HACCPIntegrative Studies in Arts &HumanitiesIntroductory PsychologyChoice34CSE 101HNF 320IAH 211241PSL 250Computing Concepts & CompetenciesProf Practice of Dietetics & NutritionIntegrative Studies in Arts &HumanitiesIntroductory Physiology334BMB 200HNF 377HNF 440HNF 444Introduction to BiochemistryApplied Community NutritionFoodservice OperationsBusiness of Nutrition ServicesANTR 3503HNF 406Human Gross Anatomy for Pre-HealthProfessionalsExperimental Approaches to FoodsAdvanced Human Nutrition &MetabolismGlobal Food & CultureEC 201 or202HNF 400HNF 445HNF 453HNF 472Intro to Microeconomics or Intro toMacroeconomicsArt & Science of Food PreparationFoodservice Mgt PracticumNutrition & Human DevelopmentMedical Nutrition Therapy II3HNF 471ISS 3xxMGT 325ElectiveMedical Nutrition Therapy IIntegrative Studies in SocialSciencesManagement Skills & ProcessesChoice43-444334433-4HNF 300HNF 350Complete elective credits as needed to reach minimum 120 total credits required for graduation.Note that 123 total credits are required for students with credit in MTH 1825.After junior-level admission, students are expected to complete the program within 36 months.FINANCIAL INFORMATIONTuition and FeesA detailed description of costs related to tuition, fees, on-campus housing, and meal plans isoutlined in Getting Started Your Michigan State University Resource Guide & Directory,distributed in the dormitories at check-in and at the Transfer Academic Orientation Program.There is also a link to an online tuition calculator arshipsThere are numerous scholarship opportunities for students in the Department of Food Scienceand Human Nutrition. Information and an online application form are available on the web:http://www.fshn.msu.edu/undergraduate programs/undergraduate scholarship opportunities.Students who are members of the Academy of Nutrition & Dietetics may apply for scholarshipsoffered by both the Academy and by their state affiliate dietetic association.The Academy of Nutrition & Dietetics: www.eatright.orgThe Michigan Academy of Nutrition & Dietetics: www.eatrightmich.org44432234
9ADDITIONAL CURRICULAR OPPORTUNITIESAdditional academic experiences that enhance the dietetics program may strengthen a student’sresume in preparation for applications to post-bachelor’s dietetic internship programs.Health Promotion MinorMichigan State University offers a number of minors that may be used to complement academicmajors or to accommodate student interest in interdisciplinary work that is not available as amajor. Many of the minors are available to all undergraduates; others may be limited to studentsin designated majors of undergraduate and graduate degree programs. Approved minors andtheir requirements are listed in the Academic Programs publication on the web asp. Among the nearly 50 undergraduateminors, the most popular with dietetics students are: Health PromotionFood Processing and TechnologyBioethics, Humanities and Society Food Industry ManagementSustainable Agriculture and FoodSystemsAppendices I and II list the requirements of two of these minors.Independent StudyIndependent study allows students to explore interests in a particular area outside of a normalclassroom setting. In the Department of Food Science & Human Nutrition, the course number isHNF 490 or FSC 490. A form, Application for Independent Study, must be completed andapproved by the sponsoring faculty member before an override can be entered, allowing thestudent to enroll. The number of credits can vary from 1 to 6.Foreign LanguageStudents have the opportunity to attain some proficiency in a foreign language. Most dieteticsstudents have about 16 credits of electives available to them within their degree requirements,enough for a foreign language course in 4 semesters.Study AbroadMichigan State University is a national leader in study abroad and sends more of itsundergraduate students across international borders than most other universities in the UnitedStates. Students may choose from over 200 programs in more than 60 countries on everycontinent. A Study Abroad Fair is held each year in the MSU Union, 2nd Floor, typically in lateSeptember. Information on all the programs and about the application process is available on theweb at www.studyabroad.msu.edu.The Department of Food Science & Human Nutrition sponsors one study abroad program andone exchange program, both in the summer, both in May-June. International Food Laws in Europe Belgium, France, Italy, and Switzerland LaSalle Beauvais in Beauvais, France 1. Nutritional Sciences; 2. Cooking for HealthFrom Field to Plate w/optional InternshipContact person for both: Ms. Rhonda Crackel, crackel@msu.edu, 517.353.8870.
10WORK AND VOLUNTEER EXPERIENCEWhile all types of work and volunteer activities help students develop important skills andpersonal traits, three areas stand out as particularly valuable to dietetics students: foodservice,healthcare (especially clinical nutrition), and community nutrition. Building a good résumé ofexperiences is an essential antecedent to the internship application process.Foodservice ExperienceFoodservice management is an important component of the dietetics curriculum. Dietitiansworking in foodservice management oversee large-scale meal planning and preparation in healthcare facilities, company cafeterias, schools, and other institutions. Students may gain exposureto various aspects of foodservice through employment in on- and off-campus facilities. The 11residence hall cafeterias provide an ideal opportunity to earn money while gaining foodserviceexperience. Other on-campus foodservice venues include the MSU Bakery, Kellogg Hotel &Conference Center, the MSU Union, the International Center Crossroads Food Court, the JohnHenry Executive Center, the University Club, the Dairy Store, the Sparty Convenience Stores,Starbucks Coffeehouses, and the mobile Food Trucks. In addition, employment at MSU FoodStores may introduce students to food procurement, warehousing, and distribution. Even theCulinary Services Test Kitchen might hire a student or two. Opportunities for promotion tostudent supervisor exist in all locations.Off-campus foodservice employment in health care settings, catering operations, country clu
Dietetics is the science and art of applying the principles of food and nutrition to health and a vital, growing profession with many career possibilities in clinical healthcare, public
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