Undergraduate Catalog: 2019-20

Nutrition: Coordinated Program in Dietetics BS

The Bachelor of Science in Nutrition: Coordinated Program in Dietetics (CPD) provides students with professional experiences in a variety of work settings typically performed by a registered dietitian. Students are required to complete prerequisite classes during the freshman and sophomore year. Students apply to the USF CPD during their sophomore year. If all admission requirements are met, students will begin the supervised practice experiences during the junior year and complete both remaining class work and the supervised practicum rotations throughout the senior year.

ACEND requires dietetics programs to have an area of study concentration. The USF CPD has chosen Health Promotion. The concentration in health promotion directly relates to and builds on the program mission, goals, and objectives of the USF CPD.

To become a registered dietitian, students:

  • Take the specific set of courses outlined by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). This can be completed at the undergraduate or graduate level.
  • Complete the required practicum experience or internship, also outlined by ACEND
  • Verify eligibility status with the Commission on Dietetic Registration (CDR)
  • Take the Registration Examination for Dietitians

Mission Statement

Rooted in the Catholic & Franciscan traditions, the Coordinated Program in Dietetics (CPD) at the University of Saint Francis will engage a diverse community in learning, leadership and service. The CPD will provide an integrated academic and supervised practice curriculum to train students to become competent entry level registered dietitians and community leaders in health promotion.

Accreditation

The University of Saint Francis Coordinated Program in Dietetics (USF CPD) has been granted candidacy for accreditation by the Accreditation Council for Education in Nutrition & Dietetics (ACEND), the accrediting body of the Academy of Nutrition and Dietetics (AND), 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995; 800.877.1600, ext 5400.

For more information about ACEND, visit: http://www.eatright.org/ACEND/. For more information about the AND, visit: http://www.eatright.org/.

Student Learning Outcomes

All accredited nutrition and dietetics programs are required to provide learning activities to fulfill all core knowledge and competencies set forth by ACEND. Based on these core competencies, upon graduation with a B.S. degree in Nutrition: Coordinated Program in Dietetics Concentration, USF students will:

  • KRDN 1.1 Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
  • KRDN 1.2 Use current information technologies to locate and apply evidence-based guidelines and protocols.
  • KRDN 1.3 Apply critical thinking skills.
    • CRDN 1.1:  Select indicators of program quality and/or customer service and measure achievement of objectives.
    • CRDN 1.2:  Apply evidence-based guidelines, systematic reviews and scientific literature.
    • CRDN 1.3:  Justify programs, products, services and care using appropriate evidence or data.
    • CRDN 1.4:  Evaluate emerging research for application in nutrition and dietetics practice.
    • CRDN 1.5:  Conduct projects using appropriate research methods, ethical procedures and data analysis.
    • CRDN 1.6:  Incorporate critical-thinking skills in overall practice.
  • KRDN 2.1: Demonstrate effective and professional oral and written communication and documentation.
  • KRDN 2.2: Describe the governance of nutrition and dietetics practice, such as the Scope of Nutrition and Dietetics Practice and the Code of Ethics for the Profession of Nutrition and Dietetics; and describe interprofessional relationships in various practice settings.
  • KRDN 2.3: Assess the impact of a public policy position on nutrition and dietetics practice.
  • KRDN 2.4: Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
  • KRDN 2.5: Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services.
  • KRDN 2.6: Demonstrate an understanding of cultural competence/sensitivity.
  • KRDN 2.7: Demonstration identification with the nutrition and dietetics profession through activities such as participation in professional organizations and defending a position on issues impacting the nutrition and dietetics profession.
  • KRDN 2.8: Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.
    • CRDN 2.1:  Practice in compliance with current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the Scope of Nutrition and Dietetics Practice and Code of Ethics for the Profession of Nutrition and Dietetics
    • CRDN 2.2:  Demonstrate professional writing skills in preparing professional communications.
    • CRDN 2.3:  Demonstrate active participation, teamwork and contributions in group settings.
    • CRDN 2.4:  Function as a member of interprofessional teams.
    • CRDN 2.5:  Assign duties to NDTRs and/or support personnel as appropriate.
    • CRDN 2.6:  Refer clients and patients to other professionals and services when needs are beyond individual scope of practice.
    • CRDN 2.7:  Apply leadership skills to achieve desired outcomes.
    • CRDN 2.8:  Demonstrate negotiation skills.
    • CRDN 2.9:  Participate in professional and community organizations.
    • CRDN 2.10:  Demonstrate professional attributes in all areas of practice.
    • CRDN 2.11:  Show cultural competence/sensitivity in interactions with clients, colleagues, and staff.
    • CRDN 2.12:  Perform self-assessment and develop goals for self-improvement throughout the program.
    • CRDN 2.13:  Prepare a plan for professional development according to Commission on Dietetic Registration guidelines.
    • CRDN 2.14: Demonstrate advocacy on local, state or national legislative and regulatory issues or policies impacting the nutrition and dietetics profession.
    • CRDN 2.15: Practice and/or role play mentoring and precepting others
  • KRDN 3.1: Use the Nutrition Care Process to make decisions, identify nutrition-related problems and determine and evaluate nutrition interventions.
  • KRDN 3.2: Develop an educational session or program/educational strategy for a target population.
  • KRDN 3.3: Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.
  • KRDN 3.4: Explain the processes involved in delivering quality food and nutrition services.
  • KRDN 3.5: Describe basic concepts of nutritional genomics.
    • CRDN 3.1:  Perform the Nutrition Care Process and use standardized nutrition language for individuals, groups, and populations of differing ages and health status, in a variety of settings.
    • CRDN 3.2:  Conduct nutrition focused physical exams.
    • CRDN 3.3:  Demonstrate effective communication skills for clinical and customer services in a variety of formats and settings.
    • CRDN 3.4:  Design, implement and evaluate presentations to a target audience.
    • CRDN 3.5:  Develop nutrition education materials that are culturally and age appropriate and designed for the literacy level of the audience.
    • CRDN 3.6:  Use effective education and counseling skills to facilitate behavior change.
    • CRDN 3.7:  Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management.
    • CRDN 3.8: Deliver respectful, science-based answers to client questions concerning emerging trends.
    • CRDN 3.9: Coordinate procurement, production, distribution and service of goods and services, demonstrating and promoting responsible use of resources.
    • CRDN 3.10: Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs, of various populations, groups, and individuals.
  • KRDN 4.1: Apply management theories to the development of programs or services.
  • KRDN 4.2: Evaluate a budget and interpret financial data.
  • KRDN 4.3: Describe the regulation system related to billing and coding, what services are reimbursable by third party payers and how reimbursement may be obtained.
  • KRDN 4.4: Apply the principles of human resource management to different situations.
  • KRDN 4.5: Describe safety principles relation to food, personnel and consumers.
  • KRDN 4.6: Analyze data for assessment and evaluate data to be used in decision-making for continuous quality improvement.
    • CRDN 4.1:  Participate in management of human resources.
    • CRDN 4.2:  Perform management functions related to safety, security and sanitation that affect employees, customers, patients, facilities and food.
    • CRDN 4.3:  Conduct clinical and customer service quality management activities.
    • CRDN 4.4:  Apply current nutrition informatics to develop, store, retrieve and disseminate information and data.
    • CRDN 4.5:  Analyze quality, financial and productivity data for use in planning.
    • CRDN 4.6:  Propose and use procedures as appropriate to the practice setting to promote sustainability, reduce waste and protect the environment.
    • CRDN 4.7:  Conduct feasibility studies for products, programs or services with consideration of costs and benefits.
  • Concentration 1.1:  Plan, develop, implement, and evaluate a community based health promotion event.
  • Concentration 2.1:  Evaluate a health promotion program and make recommendations for improvement.

Licensure/Certification

Verification Statement

At completion of the CPD, the USF CPD Director will verify student’s eligibility status with the Commission on Dietetic Registration (CDR), the credentialing agency of the Academy of Nutrition & Dietetics, which will allow qualified candidates to take the Registration Examination for Dietitians. For more information about Verification Statements, visit: http://www.eatright.org/BecomeanRDorDTR/content.aspx?id=8097#.UIPB62-HKSo.

Certification or Licensure for Registered Dietitians

Upon passing the Registration Examination for Dietitians, a student will be eligible to practice as a registered dietitian. Registered dietitians practicing in the state of Indiana must be certified with the State of Indiana; many other states also require licensure or certification. For more on Certification for Registered Dietitians in the State of Indiana, visit: http://www.in.gov/pla/files/IDCB_2013_Edition.pdf

Degree Requirements

The B.S. in Nutrition CPD degree requires 125 credit hours:

  • 40-42 Credit hours of Major Core with four courses counted in the general education component
  • 37 credit hours within coordinated dietetics concentration
  • 47-48 Credit hours of General Education
  • Elective courses as needed

Program of Study

The B.S. in Nutrition CPD degree requires 125 credit hours:

  • 40-42 Credit hours of Major Core: : BIOL 221, BIOL 223, SOHS 150 or BIOL 352, CHEM 121, CHEM 243, PHES 225, MATH 302, NTRN 250, NTRN 275, NTRN 325, NTRN 460, PSYC 232, and four courses counted in the general education component:
    • BIOL 222, NTRN 215, PSYC 121, NTRN 472
  • 37 credit hours within a concentration
    • Coordinated Dietetics: BUS 230, NTRN 332, NTRN 364, NTRN 390, NTRN 395, NTRN 400, NTRN 410, NTRN 415, NTRN 420, NTRN 472, NTRN 480
  • 47-48 Credit hours of General Education

Program Calendar for Supervised Practice Experiences

Students will rotate through supervised practice experiences in each practice area – Food Service Management, Clinical Medical Nutrition Therapy, and Community Nutrition – to gain broad and varied learning experiences. Some examples of practice experience sites include healthcare facilities, school food service operations, consulting dietitians, community health programs, and food banks.  Rotations in each practice area include assignments to meet the Knowledge and Core Competencies outlined by ACEND.

Semester Practice Experience Number of Hours
Summer Session Supervised Practice Food Service Management I and II 504 hours
Senior Fall Supervised Practice Clinical Medical Nutrition Therapy I and II 504 hours
Senior Spring Supervised Practice Community Nutrition and Special Interest 236 hours
TOTAL HOURS   1350
504 Food Service Management
504 Clinical MNT
168 Community Nutrition
168 Special Interest
6 Simulations

Admission Requirements

Admission into the Coordinated Program in Dietetics is limited. Applications will be reviewed and recommended by the USF CPD External Advisory Committee. Seven students will be admitted each fall. The minimum criteria for admission include:

  1. Academic Record: An overall cumulative grade point average of 3.0 (out of 4.0) or higher is required to apply. Also, a minimum of a B in all nutrition courses: NTRN 215, 250, 275, 325, 332 is required. Once accepted, additional grade requirements are specified under the requirements for continuing in the program.
  2. Pre-Admission Exam: A test covering information related to prerequisite courses is part of the admission process. Scores will be ranked in consideration with grades and other requirements.
  3. Other Criteria: Each applicant must submit the following: a completed application form, a resume, a formal letter of application, a self-evaluation form, evaluation forms from two references, and official transcripts of all college courses.

The academic performance of any student earning a grade of less than a B in any of the courses listed above will necessitate the student repeating the course. A course may not be taken more than twice, and a maximum of two different courses may be repeated for the applicant to be considered for admission to the CPD and continuance in the program, once a student is admitted to the program. If a grade is not corrected to policy requirements upon repeating a course, the student will not be considered for admission or will be withdrawn from the CPD. All cases will be reviewed on an individual basis to determine whether or not the student may proceed with the next course in the academic sequence.

Required Coordinated Program in Dietetics Documentation

Copies of all of the following documents are required to be submitted at the beginning of the CPD:

  • Health report
  • Health insurance and automobile insurance
  • Vaccinations; Varicella, MMR, hepatitis B, tetanus vaccinations are required
  • TB test; completed no earlier than 4 months prior to supervised practice experiences
  • Current Criminal background check
  • Drug testing
  • AND membership
  • Resume of student to be sent to practicum sites

Progression Requirements

To remain in the USF CPD, students must maintain a semester GPA of 3.0 in required coursework. Additionally, students must earn a B or proficient at each supervised practice experience, as evaluated by each preceptor. Students failing a supervised practice experience may be asked to repeat that experience or complete remedial work determined by the USF CPD Director. Students failing two or more supervised practice experiences may be dismissed from the program. Students with minimal chances of success in the practice experiences will be counseled into career paths that are appropriate to their ability.

Graduation Requirements

Students have successfully completed the CPD and will be eligible to take the registration examination for dietitians after:

Completing the 125 undergraduate credit hours.

  • Successfully completing 1350 hours of supervised practice experience, earning a minimum grade of B or proficient when evaluated by each preceptor at each supervised practice site.

Receiving a Verification Statement of successful completion of the Coordinated Program in Dietetics from the USF CPD Director.