Nutrition & Dietetics

Nutrition and Dietetics (MS)

erin.sullivan — Wed, 04 Dec 2024 18:39:25 +0000

Nutrition and Dietetics (MS) erin.sullivan

Wed, 12/04/2024 - 13:39

53 Credits

Overview

The Nutrition and Dietetics MS program is an ACEND® accredited Coordinated Program, designed to provide students with the knowledge and skills needed for entry-level practice as a Registered Dietitian Nutritionist (RDN). Combining graduate-level coursework with hands-on supervised practice, this program prepares students for success in the dynamic field of nutrition. Upon completing all requirements, graduates earn an M.S. degree and become eligible to take the Commission on Dietetic Registration (CDR) exam to earn the RDN credential. In New York State, those who obtain the RDN credential can also apply for the Certified Dietitian/Nutritionist (CDN) designation.

Job Titles to Explore

Registered Dietitian Nutritionist
Clinical Dietitian
Sports Dietitian
Public Health Nutritionist
Corporate or Food Industry Dietitian
Private Practice Dietitian

Employment Settings to Explore

Hospitals & Medical Centers
Community Health Centers
Sports Facilities & University Athletics Programs
Food & Beverage Companies
Outpatient Clinics
Media Hubs & Digital Platforms

$69,680

Median Wage for Dietitians in 2023
7%

National Job Growth Projected by 2033
53

Credits
In Person

Modality

Explore Courses In Dietetics

Nutrition Counseling for Behavior Change — DTC 550

Explore nutrition counseling and communication for behavior modification and client-centered therapy. Learn to apply health behavior models form the field psychology, a holistic view of health, and cultural competency to help patients.
Professional Practice — DTC 622

Apply the knowledge you’ve learned in the classroom to gain hands-on practice in the field as you prepare to take the credentialing examination and start your career in the nutrition and dietetics profession.
Nutrition Entrepreneurship — DTC 524

Discover the business and entrepreneurship of the nutrition profession. Plan, implement, and evaluate nutrition intervention programs. Acquire the knowledge, skills, and resources you’ll need to start and run your own private practice.

Program Requirements

Careers in Nutrition and Dietetics

Careers in Nutrition and Dietetics are rapidly growing as the demand for experts in health and wellness continues to rise. Registered dietitian nutritionists (RDNs) are at the forefront, helping individuals and communities prevent and manage diseases, promote healthy lifestyles, and optimize performance. With opportunities in diverse settings such as hospitals, sports organizations, public health, food industries, and private practice, the field offers a broad range of career paths. The D'Youville Nutrition and Dietetics program equips graduates with the knowledge, skills, and practical experience to excel in these roles and meet the increasing demand for qualified nutrition professionals.

Program Mission

Recognizing the role of the Registered Dietitian Nutritionist (RDN) as the nutrition expert and the key role that nutrition plays in health and well-being, the Coordinated Program strives to serve the community by providing students with the knowledge, skills and experience to meet the challenges of the diverse and changing fields of dietetics. Our intent is to prepare entry-level registered dietitian nutritionists who will become leaders in their fields and fulfill prominent and varied professional roles.

The Coordinated Program supports the principles of academic excellence, service to others, and lifelong learning by fostering the student's professional and personal growth within a broad range of educational and practical experience.

Program Goals & Objectives

Program Goal 1

Prepare graduates who are competent for entry-level practice as registered dietitian nutritionists and obtain employment in a variety of nutrition and dietetics-related positions.

ACEND Required Objectives:

Program Completion
- At least 80% of students complete program requirements within 6 years
Graduate Employment
- Of graduates who seek employment, at least 80% are employed in nutrition and dietetics or related fields within 12 months of graduation.
Graduate Performance on Registration Exam
- At least 80% of program graduates take the CDR credentialing exam for dietitian nutritionists within 12 months of program completion.
- The program’s one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.
Employer satisfaction with graduates
- At least 80% of employers who respond to the employer survey agree or strongly agree that program graduates are prepared for entry-level practice.

Program Goal 2

Prepare graduates who demonstrate a commitment to professional growth, lifelong learning and service to the profession and community.

Program Objectives:

At least 80% of graduates who respond to the graduate survey rate their overall preparation for professional practice in a variety of practice areas and settings as good, very good or excellent.
- At least 50% of the respondents to the alumni survey will indicate participation in a professional organization (e.g., Academy national, state, or district membership, dietetic practice group membership, elected or appointed office at the district, state, or national levels)
- At least 20% of respondents to the alumni survey will report participating in at least one community service activity (such as board/committee membership, volunteering, program presentation).
- At least 30% of respondents to the alumni survey will report they have at least initiated additional professional training or credentials, such as enrolling in an education program, obtaining a certification, or receiving State certification or licensure

Outcome data are available on request.

Supervised Practice & Coursework

As part of the ACEND-accredited Coordinated Program in Nutrition and Dietetics, students are required to complete a variety of supervised practice rotations. Our program combines classroom learning with over 1,000 hours of supervised practice, allowing you to apply your knowledge in real-world settings. You will gain experience in areas such as medical nutrition therapy, food service management, and community nutrition, preparing you for a wide range of careers. The majority of supervised practice placements are coordinated by the program, eliminating the need for students to find their own practice sites or preceptors. These placements span diverse settings, from healthcare facilities to community organizations, giving you the opportunity to work with various populations and settings.

While the program coordinates the majority of placements for core rotations, students are responsible for independently identifying a site and qualified preceptor for one specialty rotation. This specialty rotation is designed to provide in-depth experience in a professional area of interest, such as sports nutrition, pediatric nutrition, integrative and functional nutrition, nutrition research, or another approved specialty practice area. The program director works closely with students to:

assist in identifying areas of interest
- provide potential sites and preceptors
- offer guidance to ensure that the selected site and preceptor meet ACEND accreditation standards
- ensure that the site and preceptor will provide meaningful, educationally sound experiences.

The student is responsible to contact the preceptor and organize the rotation. If a student is unable to secure a site and/or preceptor to complete the specialty rotation, the program director will assign the student to a specialty rotation to ensure timely graduation.

As part of the program, you will also engage in interprofessional simulations alongside students from seven other healthcare disciplines. These simulations strengthen your teamwork, communication, and problem-solving skills, preparing you for effective collaboration in multidisciplinary healthcare teams.

In addition to hands-on supervised practice, you’ll have the chance to dive deeper into specialized coursework, including advanced topics like pediatrics, critical care, and nutrition entrepreneurship. This comprehensive approach equips you with the skills to pursue diverse career paths in the nutrition and dietetics field. Upon graduation, you will be eligible to take the Registration Examination for Dietitians (RD/RDN) and become a certified registered dietitian nutritionist.

The program follows the university’s academic calendar for supervised practice and coursework.

Participating in the coordinated program will require moderate additional costs. See a full list on the Fees page.

Affiliated Training Sites

The program is affiliated with more than 50 supervised practice sites, including teaching and community hospitals, extended care facilities, schools, corporate organizations, nutrition businesses, and community agencies. We continually add new sites within driving distance of D'Youville.

Accreditation

��ӰԺ's Nutrition and Dietetics Coordinated Program is accredited by The Accreditation Council for Education in Nutrition and Dietetics (ACEND®). ACEND® is the accrediting agency for education programs preparing students for careers as registered dietitian nutritionists.

ACEND® can be contacted by:

Email: ACEND@eatright.org
- Phone: 800/877-1600, ext. 5400
- Mail: 120 South Riverside Plaza
  Suite 2190, Chicago, IL 60606-6995

ACEND® serves and protects students and the public by assuring the quality and continued improvement of nutrition and dietetics education programs. ACEND® is recognized by the U.S. Department of Education a Title IV gatekeeper.

Licensures & Certifications

Successful completion of the D’Youville Nutrition and Dietetics program qualifies individuals to take the registration exam for registered dietitians. This program is designed to meet the educational and practical requirements set forth by state regulatory bodies, ensuring that graduates are well-prepared to pursue their professional credentials. In most states, graduates also must obtain licensure or certification to practice. For more information about state licensure requirements go to the Commission Dietetic Registration website.

Graduation & Program Completion Requirements

After completing all academic coursework and supervised practice hours you will be awarded an MS degree in Nutrition and Dietetics. Students who matriculated into the Coordinated Program in Nutrition and Dietetics as BS/MS students will be awarded both an BS and MS degree in Nutrition and Dietetics. All graduates will be eligible to take the Commission on Dietetic Registration (CDR) national credentialing examination to become a RDN. In New York State, graduates who obtain the RDN credential are eligible to apply to receive the Certified Dietitian/Nutritionist (CDN) credential. Each graduate receives a verification statement, which documents completion of all academic, supervised practice, and degree requirements for the coordinated program and D’Youville.

School of Health Professions

Nutrition & Dietetics

Program at a Glance

In Person Modality

2 Years

53 Credits

Specializations Available: Advanced Nutrition Practice

1,000 Clinical Hours

Transfer Credit Permitted: We consider prior work and volunteer experiences. See the program policy here.

Master's Degrees

Program Highlights:

Our Nutrition and Dietetics MS program prepares you for a meaningful career as a Registered Dietitian Nutritionist. You’ll gain expertise in food, nutrition, and human biology while completing both academic coursework and supervised practice. Graduates enter diverse fields, from healthcare to public wellness, meeting the high standards set by ACEND accreditation.

Key Features

Guaranteed Supervised Practice Placement: Gain over 1,000 hours of hands-on experience in diverse healthcare, community, and food industry settings.
Interprofessional Education: Train alongside students from multiple healthcare disciplines in our collaborative learning environment.
Specialized Coursework & Research Opportunities: Explore advanced topics in pediatrics, critical care, business, and community nutrition while engaging in faculty-led research.
Professional Connections: Expand your network by collaborating with peers in your program and engaging with students from various healthcare fields.
Advanced Nutrition Practice – Focus on higher-level coursework in areas such as pediatrics, critical care, business, community nutrition, and nutrition research to develop specialized expertise.
Medical Nutrition Therapy – Gain in-depth knowledge of using nutrition interventions to manage chronic diseases and support patients in clinical settings.
Community Nutrition – Work on nutrition programs aimed at improving public health through initiatives in schools, government agencies, and nonprofit organizations.
Nutrition Entrepreneurship – Learn the business side of nutrition, including planning, implementing, and evaluating nutrition programs, with a focus on starting and running your own practice.

Relevant Skills and Purposeful Degrees

Additional Program Information

Prerequisite Courses

You can find the program’s course requirements in our academic catalog.

Application & Admission Requirements

All applicants receive a holistic review of admission materials. Applicants are admitted on a competitive, space-available basis, based on the requirements noted below. A BS degree in Nutrition from an ACEND accredited program will be accepted in lieu of the pre-requites courses.

Applicants should review the D’Youville Nutrition and Dietetics Coordinated Program policy regarding COVID-19 vaccinations and other health requirements. Students enrolled in the Coordinated Program must provide evidence of annual physical examination, immunizations, and vaccinations as required by the program and supervised practice facilities. Students must meet program and supervised practice facility health requirements, otherwise students may not be able to complete D’Youville’s Nutrition and Dietetics Coordinated Program.

An undergraduate degree and the following courses with a grade of C or better:
- 2 semesters in General Chemistry with Lab
- 1 semester in Organic Chemistry with Lab
- 1 semester in Biochemistry with Lab
- 1 semester in Microbiology with Lab
- 2 semesters in Anatomy and Physiology
- 1 semester in Statistics
- 2 semesters in Social Sciences (e.g., sociology, psychology, philosophy, or anthropology)
- 1 semester in the following courses: Principles of Nutrition, Food Science, Food and Culture, Life Cycle Nutrition, Nutritional Biochemistry, Nutrition Education, Nutrition Assessment, Food Science, Food Service Management, Quantity Food Preparation, Introduction to Dietetics Profession, Community Nutrition

2. Minimum overall G.P.A. 3.00/4.00 scale

3. Personal essay

4. Two letters of recommendation

5. No GRE is required

6. Official transcripts from ALL previously attended colleges/universities

7. A graduate D’Youville University application or application through the Dietetics Inclusive Centralized Application Service.

Students matriculated in the BS/MS in Nutrition and Dietetics earn guaranteed placement in the coordinated program if they maintain the university and program academic standards. Maximum accreditation class size limit is thirty students per cohort.

Technology Requirements

The program consists of primarily in-person classes and may require hybrid and online classes. You will need a reliable computer (desktop or laptop) to access online course materials and participate in online learning activities. A stable, high-speed internet connection is essential for online coursework. You should have basic computer skills, including the ability to use a web browser, navigate the internet, and use common software applications. A modern web browser, such as Google Chrome, Mozilla Firefox, or Safari, is required. You may need access to a word processor, spreadsheet program, and presentation software (e.g., Microsoft Office or Google Workspace). Software programs provided by the program are typically compatible with tablet computers. D’Youville’s Tech Ready program can assist with your technology needs.

Application Deadline

Applications are accepted on a rolling basis.

Tuition & Fees

D’Youville University summarizes all tuition and fee information in one location to ensure accuracy and keep things simple for you. The MS Dietetics degree costs are aligned with our standard Master’s Degree costs for on campus/hybrid programs. Click here to be re-routed to our Tuition and Fees Page.

Info for Canadian Border Commuters

Canadian applicants interested in commuting to D’Youville University should review the information listed regarding Canadian border commuters on the F-1 Status Page.

FAQs

What is the duration of the program?
The MS program is 4 semesters. You will complete graduate course work and 1000 hours of supervised practice during the MS program.
Is the program accredited?
Yes, the nutrition and dietetics program at D’Youville is accredited by the Accreditation Council for Education in Nutrition and Dietetics.
Do I need to have a bachelor's degree in nutrition to apply?
No, you do not have to have a bachelor’s degree in nutrition. However, if you do not have an undergraduate degree in nutrition and dietetics, you may need to complete pre-requisites prior to admission to the MS program.
What kind of courses will I take?
Examples of courses you take include: Principles of Nutrition, Nutrition Through the Lifecycle, Food Science, Nutrition Education, and Medical Nutrition Therapy
Is there a thesis requirement?
Students have the option of completing a thesis or capstone project. Your research director will work with you.
Will I get hands-on experience?
Yes. During the MS program, you will complete supervised practice experiences giving you hands-on experience in the field of nutrition and dietetics.
What is the job outlook for dietitians?
The job outlook is positive with an increasing demand for registered dietitians in all areas of the field.

Feel free to ask if you need more specific information or have other questions!

Careers

Registered dietitians (RDs) and registered dietitian nutritionists (RDNs) are food and nutrition experts who draw on their science-based education and experience to help individuals make positive lifestyle changes tailored to their unique needs. Working in a number of areas, RDs and RDNs advance the nutritional health of Americans and people around the world.

Traditionally, registered dietitians (RDs) and registered dietitian nutritionists (RDNs) worked in hospitals, nursing homes, and government agencies. Currently, RDs and RDNs work in a wide range of settings including sports nutrition and wellness programs, elementary and high schools, food and nutrition-related business and industries, private practice, universities, pharmaceutical companies, and research facilities, in addition to traditional sites.

Career Outlook

The rising interest in the role of food and nutrition in promoting health and wellness, coupled with the importance of diet in preventing and treating illness, has resulted in an increased demand for dietitians and nutritionists.

The US Bureau of Labor Statistics estimates that jobs for dietitians and nutritionists will increase 16% through 2024, a rate which the Bureau of Labor Statistics calls “much faster than average.”

The Bureau of Labor Statistics report notes that these statistics are based on a dietitian or nutritionist with a Bachelor’s degree, and that job prospects are even better for dietitians and nutritionists with an advanced degree. The MS conferred to graduates of the nutrition and dietetics program is considered an advanced degree.

For more information about the job outlook for dietitians and nutritionists, visit the Bureau of Labor Statistics website.

Meet Our Faculty

Soghra Ali-Sayeed
1. Program Director Nutrition and Dietetics
Email: sayeedn@dyc.edu Phone: (716) 829-7752 Office: DAC 439

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Kathleen Border
1. Associate Professor
Email: borderk@dyc.edu Office: SASE 037

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Megan Whelan
1. Dean School of Health Professions
Email: whelanm@dyc.edu Phone: (716) 829-7755 Office: DAC 122

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Contact Admissions

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Soghra Ali-Sayeed

api — Thu, 28 Sep 2023 13:49:23 +0000

Soghra Ali-Sayeed api

Thu, 09/28/2023 - 09:49

Soghra Ali-Sayeed, PhD, RD, CDN, FAND

Program Director Nutrition and Dietetics
Assistant Professor

(716) 829-7752

sayeedn@dyc.edu

DAC 439

Biography

As the program director, Naheed Ali-Sayeed is responsible for the organization, administration, planning and development of the Nutrition and Dietetics program and the faculty who teaches within the program.

Prior to joining D'Youville, Ali-Sayeed worked as a Manager of Clinical Nutrition and held various positions as a staff dietitian in hospitals and nursing homes.

Education & Training

PhD, Education, Capella University, 2020
MS, Human Services, Health Care Administration, Capella University, 2007
BS Nutrition and Dietetics, Buffalo State College, 1993

Research Interests

Teaching techniques and strategies in dietetic education, use of technology in the classroom, and simulation in dietetic education.

Awards & Honors

Dietetics Faculty of the Year (2018-2019)
Faculty Award, Outstanding Service Department of Nutrition and Dietetics (2021)
Outstanding Dietetics Educator, Western New York Academy of Nutrition and Dietetics (2022-2023)

Nutrition & Dietetics

Colleague ID

0083493

Kathleen Border

api — Thu, 28 Sep 2023 13:48:06 +0000

Kathleen Border api

Thu, 09/28/2023 - 09:48

Kathleen Border, EdD, RD, CDN, FAND

Associate Professor

borderk@dyc.edu

SASE 037

Biography

Kathleen Border is a nutrition education professional with over 25 years of experience in designing and implementing education programs for diverse audiences. She is an advocate for bringing nutrition education programs to underserved communities throughout her career in dietetics. Her experience in community nutrition and higher education has led her to collaborate with stakeholders to support healthy eating initiatives in schools. Dr. Border is an academic leader with proven success in program design by meeting national accreditation standards. She has held several volunteer leadership positions at the state, local, and national levels with the Academy of Nutrition and Dietetics. She initiated a series of study abroad experiences and has traveled with students exploring food and culture in Ireland, Italy, Greece, and Portugal. She currently serves as an Associate Professor of Nutrition and Dietetics at D’Youville University, Buffalo, New York.

Education & Training

EdD Health Education, ��ӰԺ
MS Nutrition Education, Framingham State University
BS Food and Nutrition, Plattsburgh State University College

Research Interests

My research interest lies in understanding the complex interplay between nutrition, health, and social determinants of health within diverse communities. Specifically, I am interested in exploring innovative approaches to promote healthy eating behaviors and improve nutrition outcomes through community-based interventions and nutrition education programs. I am also interested in investigating the impact of policy and environmental changes on food access, affordability, and quality within underserved communities. By identifying effective strategies to enhance nutrition education and improve food environments, my research aims to contribute to the development of evidence-based interventions that promote healthy eating and reduce health disparities.

Awards & Honors

Fellow of the Academy of Nutrition and Dietetics (FAND) (2014)
Academy of Nutrition and Dietetics -Nutrition and Dietetics Educators and Preceptors Outstanding Educator Award (2012)
Silver Medal Award – The Council of Food Service Administrators/Western New York Dietetic Association. (2009)
Distinguished Dietitian – Western New York Dietetics Association (2006 and 2011)

Publications

Border,K. (2023) Global Cuisine Food and Culture Laboratory Manual. Kendall Hunt, Dubuque, IA
A Logic Model for Evaluating the Impact of a Community Collaboration to Provide Culturally Relevant Meals to Students in a Large Urban School District. Border, K., Hohl, M., Obrien Wood, B., Billinski, C. D’Youville Research Day April 19, 2023.
Medically Tailored Meals for Adults with Eating Disorders:A Pilot Program. Alongi, K, Helms, M, Border, K. New York State Academy of Nutrition and Dietetics Annual Meeting and Exposition Poster Presentation. Syracuse, April 2022.
Border, K., Mocny, L. (2021). Implementing a Higher Education Food Science Laboratory Course During the Covid-19 Pandemic. Journal of Food Science and Nutrition, 7:089 DOI:10.24966/FSN-1076/100089
Border, K. (2019). Implementing a Farm to School Nutrition Education Program in a Large Urban School. Journal of Nutrition and Dietetic Practice, 3(1).
Border, K, Endrizal, C., Cecil, M. (2019). Academy of Nutrition and Dietetics: Revised 2018 Standards of Professional Performance for Registered Dietitian Nutritionists (Competent, Proficient, and Expert) in Education of Nutrition and Dietetics Practitioners. Journal of the Academy of Nutrition and Dietetics,119 (1).
Border, K, Brogan, M. (2017, June). An evaluation of a pilot farm to school program: Student knowledge and awareness. Journal of Obesity & Weight Loss Therapy, 7(3):30.
Border, K., Whelan, M. (2017, Summer). Cultivating Collaborative Learning: An Intraprofessional Workshop on the Scope of Practice in Nutrition and Dietetics. NDEP-Line, 14-17.
Kielich, E., Border, K., Weiss, E., & Clay, L. (2016). Monday, October 17: School Nutrition Employee Observations of Student Food Consumption since the Implementation of the Healthy, Hunger-Free Kids Act of 2010. Journal of The Academy of Nutrition and Dietetics, 116(Supplement), A58.doi: 10.1016/j.jand.2016.06.199
Border, K., Michalek, A., Rafalson, L. (2016). Career Decision Making and Intent to Take Credentialing Exam: Perspectives of Dietetic Technician Students. Journal of Health Science, 6(1): 7-11.
Border, K., Michalek, A., & Rafalson, L. (2015). Factors Influencing Career Decisions of Dietetic Technician Students. Journal of The Academy of Nutrition & Dietetics, 115A11. doi: 10.1016/j.jand.2015.06.023
Border, K., & Whelan, M. (2014). Cultivating Collaborative Learning: An Intraprofessional Workshop on the Scope of Practice in Nutrition and Dietetics. 2014 Food & Nutrition Conference & Expo, October 18-21, 2014, Atlanta, GA. Journal of The Academy of Nutrition & Dietetics, 114(9), A16. doi: 10.1016/j.jand.2014.06.035

Nutrition & Dietetics

Colleague ID

0060873

Megan Whelan

api — Thu, 28 Sep 2023 13:44:54 +0000

Megan Whelan api

Thu, 09/28/2023 - 09:44

Megan Whelan, PhD

Dean School of Health Professions
Associate Professor

(716) 829-7755

whelanm@dyc.edu

DAC 122

Biography

Dr. Megan Whelan serves as the Dean of the School of Health Professions. Dr. Whelan joined ��ӰԺ in 2005 serving as a clinical instructor for dietetics students in critical care and pediatrics. In 2008, Dr. Whelan joined the Nutrition and Dietetics faculty and served the program as an Associate Professor, Chairperson, and Program Director for the ACEND-accredited Coordinated Program. As an educator and administrator, Dr. Whelan has called for culturally responsive teaching practices in higher education and has focused on reforming institutional admissions requirements and academic policies to promote equitable practices.

Education & Training

PhD, Curriculum and Instruction, State University of New York, University at Buffalo
MS, Nutrition, State University of New York, University at Buffalo
Graduate Certificate in Dietetics, Dietetic Internship, University of Rhode Island
BS, Human Nutrition, University of Massachusetts

Research Interests

As a qualitative researcher, Dr. Whelan’s research critically examines various aspects of nutrition and dietetics education, profession, and practice to inform equity efforts. Dr. Whelan oversees multiple grant projects and is currently the lead nutrition researcher assessing the impact of nutrition services provided by a Registered Dietitian on food security, health outcomes, and perceptions of health in an underserved population in Buffalo, New York.

Awards & Honors

CFSational Award Recipient, Western New York Cystic Fibrosis Foundation, 2018
School of Health Professions, Research Day, Best Poster Award, 2018
Commission on Dietetic Registration, Doctoral Scholarship recipient, Academy of Nutrition and Dietetics, 2016
Outstanding Cystic Fibrosis Advocate, Western New York Cystic Fibrosis Foundation, 2015
Faculty Member of the Year, D’Youville University Student Association, 2015
Council of Food Service Associations, Silver Medal Award recipient, 2015
Outstanding Dietetics Educator of the Year, 2013, Nutrition and Dietetic Educator Practice Group Area 7, New York State Dietetic Association, Western New York Dietetic Association
Dietetics Faculty of the Year, D’Youville University, Academic Year 2009, 2011, 2014, 2015
Rising Star Award, Cystic Fibrosis Foundation of Western New York, 2012
Recognized Young Dietitian of the Year, Western New York and New York State Dietetic Association, 2010

Publications

AL-Rajie, R., Whelan, M., Ali-Sayeed, N., Cadow, R., Leung, J. (2023). Government-assisted Syrian refugees’ perceptions of dietary acculturation in Canada: A qualitative study. Journal of Critical Dietetics, 6(3), 30-51.
Butterfoss, K.H., Cieri-Hutcherson, N.E., Ferro, H., Beutel, B., Case, A., DeMarco, L.,
Dunn, B., Stewart, M.M., Verni, C.M., Whelan, M., Duszkiewicz, A.E., Panzarella, K.J. (2022). Interprofessional education and transitions of care: a simulated curriculum from preoperative to community care. SN Social Sciences, 2(51).
Arnette, J., Whelan, M., Ali-Sayeed, N. (2019). Implementing a telenutrition workshop for coordinated program students, NDEP-Line, 21.
Whelan, M. (2018). Time for change: Insight from the learning sciences to inform dietitian education and credentialing. Journal of Critical Dietetics, 4(1), 14-17.
Border, K.M. & Whelan, M. (2017). Cultivating collaborative learning: An intraprofessional workshop on the scope of practice in nutrition and dietetics. Nutrition and Dietetics Educators and Preceptors Line, 14.
Whelan, M. (2017). Culturally Responsive Teaching: A Framework for Consideration in Dietetics Education. Journal of the Academy of Nutrition and Dietetics, 117(8), 1175.
Whelan, M., Ridgeway, M., & Yerrick, R. K. (2017). Pushing past clichés: Latina and Black women’s perceptions of the dietetics major and profession during career exploration. Journal of Latinos and Education, 1-15.
Panzarella, K., Rivers, L., Bright, B., Whelan, M., et al. (2013). Using actors as simulated patients for interprofessional education, Medical Science Educator, 23, 3S.

Nutrition & Dietetics

Colleague ID

0057871

Nutrition and Dietetics (BS + MS)

moe — Sun, 25 Sep 2022 15:16:32 +0000

Nutrition and Dietetics (BS + MS) moe

Sun, 09/25/2022 - 11:16

5-Year

163 Credit Hours

Overview

Earn both a BS and MS in Nutrition and Dietetics through our five-year program, designed to prepare you for a fulfilling career as a Registered Dietitian Nutritionist (RDN). Our program combines rigorous academic coursework with hands-on supervised practice, ensuring you graduate ready to excel in clinical, community, and wellness settings.

At D’Youville, your journey in healthcare can start early and build momentum as you grow. Our Healthcare Pathways connect your undergraduate studies with opportunities to pursue advanced degrees and careers in the health professions. Through early exposure, hands-on experiences, and mentorship from expert faculty, you’ll gain the confidence and preparation to advance beyond your bachelor’s degree and continue into master’s and doctoral studies—building a lifelong career dedicated to improving health and wellbeing.

B.S. in Biology – Nutrition and Dietetics Pathway
Students complete their B.S. in Biology as preparation for advanced study in Nutrition and Dietetics. This pathway provides a strong foundation in the biological sciences and supports a seamless transition into graduate-level coursework, preparing students for careers as Registered Dietitian Nutritionists (RDNs) and other nutrition-focused healthcare professionals.

With a strong foundation in human biology, biochemistry, and evidence-based nutrition, you'll gain the expertise needed to help individuals manage diseases, promote health, and optimize performance. Our program guarantees placement in the ACEND-accredited Coordinated Program in Nutrition and Dietetics for students who meet academic standards. See the MS in Nutrition and Dietetics to learn more.

Whether you aspire to work in hospitals, public health, athletics, or research, our graduates thrive in diverse professional settings, making a meaningful impact in people’s lives.

Job Titles to Explore

Clinical Dietitian
Sports Dietitian
Public Health Nutritionist
Corporate or Food Industry Dietitian
Private Practice Dietitian

Employment Settings to Explore

Hospitals & Medical Centers
Community Health Centers
Sports Facilities & University Athletics Programs
Food & Beverage Companies
Outpatient Clinics
Media Hubs & Digital Platforms

$69,680

Median Wage for Dietitians in 2023
7%

National Job Growth Projected by 2033
163

Credits
In Person

Modality

Explore Courses In Dietetics

Nutrition Counseling for Behavior Change — DTC 550

Explore nutrition counseling and communication for behavior modification and client-centered therapy. Learn to apply health behavior models form the field psychology, a holistic view of health, and cultural competency to help patients.
Professional Practice — DTC 622

Apply the knowledge you’ve learned in the classroom to gain hands-on practice in the field as you prepare to take the credentialing examination and start your career in the nutrition and dietetics profession.
Nutrition Entrepreneurship — DTC 524

Discover the business and entrepreneurship of the nutrition profession. Plan, implement, and evaluate nutrition intervention programs. Acquire the knowledge, skills, and resources you’ll need to start and run your own private practice.

Program Overview

Careers in Nutrition and Dietetics

Careers in dietetics and nutrition are rapidly growing as the demand for experts in health and wellness continues to rise. Registered dietitian nutritionists (RDNs) are at the forefront, helping individuals and communities prevent and manage diseases, promote healthy lifestyles, and optimize performance. With opportunities in diverse settings such as hospitals, sports organizations, public health, food industries, and private practice, the field offers a broad range of career paths. The D'Youville Nutrition and Dietetics program equips graduates with the knowledge, skills, and practical experience to excel in these roles and meet the increasing demand for qualified nutrition professionals.

Pre-Professional Coursework

Once you’re accepted into the Nutrition and Dietetics program, you will complete pre-requisite coursework to prepare you for advanced study. You’ll be guaranteed placement in the professional phase of the Coordinated Program, which begins in the fall after your third year of study. See MS in Nutrition and Dietetics for more information. Examples of foundational courses include those listed below:

DTC 210 Food and Culture
DTC 250 Food Science
DTC 306 Principles of Nutrition
DTC 326 Nutrition Education and Counseling

School of Health Professions

Nutrition & Dietetics

Program at a Glance

In Person Modality

5 Years

163 Credits

Transferred Credits Permitted

Dual Degree/Combined Programs

Program Spotlight

Our unique program provides foundational coursework for seamless entry to the Coordinated Program in Nutrition and Dietetics.

Integrated BS+MS Program – Earn both degrees in five years.
Seamless Entry to the Coordinated Program (MS in Nutrition and Dietetics) – Gain hands-on experience in diverse healthcare, community, and food industry settings.
Interprofessional Education – Train alongside students from multiple healthcare disciplines in our collaborative learning environment.
Specialized Coursework & Research Opportunities – Explore advanced topics in pediatrics, critical care, business, and community nutrition while engaging in faculty-led research.

Relevant Skills and Purposeful Degrees

Program Requirements

Enrollment Requirements

D’Youville’s Nutrition and Dietetics program is a competitive five-year B.S./M.S. degree. Admission is based on a holistic review of application materials, ensuring that students are academically well-rounded and prepared for the rigorous coursework. The program has a maximum accreditation class size of 30 students per cohort, so admission is granted on a space-available basis.

First-Time in College Freshmen:

Students applying for admission into the pre-professional phase of the Nutrition and Dietetics program must meet the following criteria:

High School Transcripts: Applicants must submit official transcripts.
GPA Requirement: A minimum high school average of 80% or 2.5 on a 4.0 scale is required.
Coursework Prerequisites: Students must have successfully completed:
- Three years of math, history, and English
- One year of biology/living environment
- One year of chemistry
Standardized Tests (Optional): While ACT or SAT scores are not required, students who have taken these tests are encouraged to submit their scores if they would like them to be considered as part of the application process.

Transfer Students:

Students transferring into the program must meet specific GPA requirements based on their year of entry:

Years 1-3: A minimum GPA of 2.5/4.0 is required.
Years 4-5: A minimum GPA of 3.0/4.0 is required.

Guaranteed Placement in the Professional Phase:

Once admitted into the Nutrition and Dietetics program, students who maintain the required academic standards are guaranteed placement in the professional phase of the Coordinated Program in Nutrition and Dietetics, which begins after the third year of study.

By meeting these enrollment requirements, students can embark on a high-quality education that combines rigorous coursework, supervised practice experiences, and interprofessional learning opportunities to prepare them for a successful career in the field of nutrition and dietetics.

Transferability

Transfer students applying for admission into the pre-professional phase of the nutrition and dietetics program requirements:

Official transcripts from ALL previously attended colleges/universities
Minimum 2.75 GPA on a 4.0 scale is required to be accepted into years one and two of the program.
Minimum 3.0 GPA on a 4.0 scale is required to be accepted into year three of the program.
Minimum of a C (2.0) grade in all pre-requisite courses for the nutrition and dietetics major completed at a previous institution (Refer to Course Requirements For the Major below).
Minimum of a B - (2.67) grade in all nutrition and dietetics courses at the 100-400 levels completed at a previous institution (Refer to Course Requirements For the Major below).

While we don't require an admission essay or letters of recommendation, we will review these materials if provided.

Application Deadline

Applications are accepted on a rolling basis.

Tuition & Fees

D’Youville University summarizes all tuition and fee information in one location to ensure accuracy and keep things simple for you. Click here to be re-routed to our Tuition and Fees Page.

Info for Canadian Border Commuters

Canadian applicants interested in commuting to D’Youville University should review the information listed regarding Canadian border commuters on the F-1 Status Page.

FAQs

What is the duration of the program?
The BS/MS program is 5 years.
Is the program accredited?
Yes, the nutrition and dietetics program at D’Youville is accredited by the Accreditation Council for Education in Nutrition and Dietetics.
Do I need to have a bachelor's degree in nutrition to apply?
No. You can apply to the BS/MS program as first time in college or as a transfer student.
What kind of courses will I take?
Example of courses you take include: Principles of Nutrition, Nutrition Through the Lifecycle, Food Science, Nutrition Education, and Medical Nutrition Therapy
Is there a thesis requirement?
No. You will complete a capstone project. Your research director will work with you to identify your project.
Will I get hands-on experience?
Yes. During the graduate portion of the program, you will complete supervised practice experiences.
What can I do with a degree in nutrition and dietetics?
Graduates can work as registered dietitians in a variety of areas, such as in hospitals, nursing homes, community organizations, food service management, retail, private practice, or in research and academia
What is the job outlook for dietitians?
The job outlook is positive with an increasing demand for registered dietitians in all areas of the field.

Feel free to ask if you need more specific information or have other questions!

Careers

Career Outlook

For more information about the job outlook for dietitians and nutritionists, visit the Bureau of Labor Statistics website.