Nutrition: Coordinated Program in Dietetics, B.S.

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). Those seeking to become eligible for the registration examination for dietitians for the first time, on or after January 1, 2024, are required to have completed the minimum of a graduate degree granted by a US regionally accredited college/university or foreign equivalent.
• 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

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 addition, CDR requires that students complete coursework and supervised practice in program(s) accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). In Indiana, graduates also must obtain state licensure to practice.

Due to the change in CDR requirements, CPD students will also complete the Master in Healthcare Administration.

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

University of Saint Francis’ Coordinated Program in Dietetics is fully-accredited by the Accreditation Council on Education in Nutrition and Dietetics (ACEND), the accrediting body of the Academy of Nutrition and Dietetics. This is granted at the baccalaureate level for a maximum enrollment of seven first-year and seven second-year students with a concentration in Health Promotion.

120 South Riverside Plaza
Suite 2190
Chicago, IL 60606-6995
800-877-1600, ext. 5400

For more information about ACEND, visit: https://www.eatrightpro.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  Select and use appropriate 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  Evaluate research and apply evidence-based guidelines, systematic reviews and scientific literature in nutrition and dietetics practice. 
CRDN 1.3  Justify programs, products, services and care using appropriate evidence or data. 
CRDN 1.4  Conduct projects using appropriate research or quality improvement methods, ethical procedures and data analysis utilizing current and/or new technologies. 
CRDN 1.5  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 Practice for the Registered Dietitian Nutritionist and the Code of Ethics for the Profession of Nutrition and Dietetics. 
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. 
KRDN 2.6  Demonstrate cultural humility, awareness of personal biases and an understanding of cultural differences as they contribute to diversity, equity and inclusion. 
KRDN 2.7  Describe contributing factors to health inequity in nutrition and dietetics including structural bias, social inequities, health disparities and discrimination.  
KRDN 2.8  Participate in a nutrition and dietetics professional organization and explain the significant role of the organization. 
KRDN 2.9  Defend a position on issues impacting the nutrition and dietetics profession. 
 

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 Practice for the Registered Dietitian Nutritionist, Standards of Practice, Standards of Professional Performance, 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  Work collaboratively with NDTRs and/or support personnel in other disciplines. 
CRDN 2.6  Refer clients and patients to other professionals and services when needs are beyond individual scope of practice. 
CRDN 2.7  Apply change management strategies to achieve desired outcomes. 
CRDN 2.8  Demonstrate negotiation skills. 
CRDN 2.9  Actively contribute to nutrition and dietetics professional and community organizations. 
CRDN 2.10  Demonstrate professional attributes in all areas of practice. 
CRDN 2.11  Show cultural humility in interactions with colleagues, staff, clients, patients and the public. 
CRDN 2.12  Implement culturally sensitive strategies to address cultural biases and differences. 
CRDN 2.13  Advocate for local, state or national legislative and regulatory issues or policies impacting the nutrition and dietetics profession. 
 

KRDN 3.1  Use the Nutrition Care Process and clinical workflow elements to assess nutritional parameters, diagnose nutrition related problems, determine appropriate nutrition interventions and develop plans to monitor the effectiveness of these 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  Practice routine health screening assessments, including measuring blood pressure and conducting waived point-of-care laboratory testing (such as blood glucose or cholesterol). 
KRDN 3.5  Describe concepts of nutritional genomics and how they relate to medical nutrition therapy, health and disease. 
KRDN 3.6  Develop nutritionally sound meals, menus and meal plans that promote health and disease management and meet client’s/patient’s needs. 

 

CRDN 3.1  Perform Medical Nutrition Therapy by utilizing the Nutrition Care Process including use of standardized nutrition terminology as a part of the clinical workflow elements 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  Perform routine health screening assessments including measuring blood pressure, conducting waived point-of-care laboratory testing (such as blood glucose or cholesterol), recommending and/or initiating nutrition-related pharmacotherapy plans (such as modifications to bowel regimens, carbohydrate to insulin ratio, B12 or iron supplementation). 
CRDN 3.4  Provide instruction to clients/patients for self-monitoring blood glucose considering diabetes medication and medical nutrition therapy plan. 
CRDN 3.5  Explain the steps involved and observe the placement of nasogastric or nasoenteric feeding tubes; if available, assist in the process of placing nasogastric or nasoenteric feeding tubes. 
CRDN 3.6  Conduct a swallow screen and refer to the appropriate health care professional for full swallow evaluation when needed. 
CRDN 3.7  Demonstrate effective communication and documentation skills for clinical and client services in a variety of formats and settings, which include telehealth and other information technologies and digital media. 
CRDN 3.8  Design, implement and evaluate presentations to a target audience. 
CRDN 3.9  Develop nutrition education materials that are culturally and age appropriate and designed for the literacy level of the audience. 
CRDN 3.10 Use effective education and counseling skills to facilitate behavior change. 
CRDN 3.11 Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management. 
CRDN 3.12 Deliver respectful, science-based answers to client/patient questions concerning emerging trends. 
CRDN 3.13 Coordinate procurement, production, distribution and service of goods and services, demonstrating and promoting responsible use of resources. 
CRDN 3.14 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/financial management plan and interpret financial data. 
KRDN 4.3  Demonstrate an understanding of 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  Apply safety and sanitation principles related to food, personnel and consumers. 
KRDN 4.6  Explain the processes involved in delivering quality food and nutrition services. 
KRDN 4.7  Evaluate data to be used in decision-making for continuous quality improvement. 
 

CRDN 4.1  Participate in management functions of human resources (such as training and scheduling). 
CRDN 4.2  Perform management functions related to safety, security and sanitation that affect employees, clients, patients, facilities and food. 
CRDN 4.3  Conduct clinical and client service quality management activities (such as quality improvement or quality assurance projects). 
CRDN 4.4  Apply current information technologies to develop, manage and disseminate nutrition 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. 
CRDN 4.8  Develop a plan to provide or develop a product, program or service that includes a budget, staffing needs, equipment and supplies. 
CRDN 4.9  Engage in the process for coding and billing for nutrition and dietetics services to obtain reimbursement from public or private payers, fee-for-service and value-based payment systems. 
CRDN 4.10  Analyze risk in nutrition and dietetics practice (such as risks to achieving set goals and objectives, risk management plan, or risk due to clinical liability or foodborne illness). 
 

KRDN 5.1 Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement. 
KRDN 5.2 Identify and articulate one’s skills, strengths, knowledge and experiences relevant to the position desired and career goals. 

KRDN 5.3 Practice how to self-advocate for opportunities in a variety of settings (such as asking for needed support, presenting an elevator pitch). 
KRDN 5.4 Practice resolving differences or dealing with conflict. 
KRDN 5.5  Promote team involvement and recognize the skills of each member. 
KRDN 5.6  Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others. 
 

CRDN 5.1  Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement. 
CRDN 5.2  Identify and articulate one’s skills, strengths, knowledge and experiences relevant to the position desired and career goals. 
CRDN 5.3  Prepare a plan for professional development according to Commission on Dietetic Registration guidelines. 
CRDN 5.4  Advocate for opportunities in professional settings (such as asking for additional responsibility, practicing negotiating a salary or wage or asking for a promotion). 
CRDN 5.5  Demonstrate the ability to resolve conflict. 
CRDN 5.6  Promote team involvement and recognize the skills of each member. 
CRDN 5.7  Mentor others. 
CRDN 5.8  Identify and articulate the value of precepting. 

• 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:

https://www.eatrightpro.org/about-us/become-an-rdn-or-dtr/high-school-students/5-steps-to-become-a-registered-dietitian-nutritionist

Certification or Licensure for Registered Dietitians

Upon passing the Registration Examination for Dietitians, a student will be eligible to practice as a registered dietitian nutritionist (RDN). RDN’s will need to obtain certification/licensure in their state of practice. For more information visit, https://www.cdrnet.org/state-licensure-agency-list.