Oct 19, 2021  
2020-2021 Academic Bulletin 
    
2020-2021 Academic Bulletin [ARCHIVED CATALOG]

Nutrition Science & Dietetics, Dietetics Concentration BS


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The BS program in Nutrition Science and Dietetics with Dietetics Concentration is recommended for students wishing to become a Registered Dietitian (RD)/Registered Dietitian Nutritionist (RDN), or pursue a career in public health and/or graduate school. This BS also prepares students for dietetics registration eligibility.

Accreditation: The Didactic Program in Nutrition Science & Dietetics (DP) at Andrews University is currently accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics, 120 S Riverside Plaza, Suite 2000, Chicago, IL 60606-6995, 312/899-5400.

Total Credits - 124


Additional Requirements


Graduation is dependent upon the completion of all curriculum requirements for the professional Bachelor of Science in Nutrition Science and Dietetics degree with the maintenance of at least a minimal overall GPA of 2.85 and a minimal GPA of 2.25 in all dietetic and science courses. No grade below a C- is accepted for prerequisite and cognate courses (or below a C for dietetic courses).

NOTE: Students planning graduate study in nutrition or medical dietetics are recommended to take the following chemistry courses: CHEM 131 CHEM 132 , CHEM 231 CHEM 232 CHEM 241 CHEM 242 , BCHM 421 BCHM 422 .

Professional Development Portfolio


Students are expected to complete a professional development portfolio during the DP program outlining their goals and accomplishments, including 200 hours of professional dietetic experience (125 hours for students transferring into Andrews University in the junior or senior year). A verification form for completion of the DP program will not be issued until the professional development portfolio has been satisfactorily completed by the student.

Comprehensive Review Exam


Graduates are provided with a Didactic Program in Nutrition Science and Dietetics Verification Statement, testifying to the fact that they have successfully completed the requirements for a BS degree in Nutrition Science and Dietetics. Students must successfully pass a comprehensive review exam in their senior year before they are eligible to receive a DP verification form.

Admission Requirements


Nutrition Science & Dietetics Program (Step 1)
Prospective students enter the Nutrition Science & Dietetics program upon acceptance to Andrews University. Students must apply to the professional program* at the end of their sophomore year. The Dietetics Concentration is recommended for students wishing to become a Registered Dietitian/Registered Dietitian Nutritionist or to pursue a career in public health and/or graduate school. 

Pre-requisite Courses: two years of the following:

  • Introductory professional (e.g., Food Science and Nutrition)
  • Sciences (e.g., Intro to Chemistry, Biochemistry, Anatomy & Physiology, and Microbiology)
  • Social sciences (e.g., Sociology and Psychology)
  • Math (e.g., MATH 145  or higher)
  • Andrews Core Experience (ACE)

These courses may be obtained at Andrews University or another accredited college or university, or equivalent institution for international students.

Professional Program in Nutrition Science & Dietetics (Step 2)

Applying to the Program*

To transition into the professional program, students need to apply to the director of the Didactic Program in Nutrition Science & Dietetics (DP) at the end of their sophomore year. Students must apply to the program in order to register for FDNT 351 - Food Service Management I , a required course for the major.

Courses

The professional program includes two years of study, including courses in:

  • medical nutrition therapy
  • food-service management
  • nutrition and metabolism
  • community nutrition

These courses are to be obtained on the Andrews University campus.

Application Deadline

For acceptance to the program, applications need to be submitted to the program director by the last Friday in March, September, or November for the following semester.

Acceptance

  • Full acceptance into the BS Nutrition Science & Dietetics Program requires successful completion of all prerequisite courses and a minimum cumulative GPA of 3.0, and a minimum overall GPA of 2.5 in the sciences and FDNT courses.
  • Students who are not fully accepted into the program by their senior year will be unable to register for FDNT 441 - Medical Nutrition Therapy I , which is required for the completion of the program.

Additional Information


Registration Examination Eligibility


Andrews University offers two programs to prepare the student for the registration examination given by the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics (AND).

  • The DPD program, which meets the academic requirements for registration eligibility.
  • The Dietetic Internship, a post-baccalaureate program, designed to meet the supervised practice requirements for registration eligibility.

Dietetic Internship


After completion of the BS course work for the Nutrition Science & Dietetics BS, students are elible to apply for the an eight-month accredited Dietetic Internship that must be completed by a dietetic student for registration eligibility. A minimum cumulative GPA of 3.0 and DP (Didactic program in Nutrition Science and Dietetics) GPA of 3.2 is recommended for admission into the program.

This supervised practice provides experiences in three main areas of dietetics—community nutrition, clinical nutrition, and food-service management. The Internship Program is available at several hospitals affiliated with Andrews University. Successful completion of this intensive eight-month supervised practice permits a student to write the national registration exam in dietetics. Students who successfully complete the internship will be issued an Internship Program verification statement.

Upon passing the registry exam, graduates receive formal recognition as Registered Dietitians (RD). This status is maintained by participating in continuing professional education activities approved by AND. With advanced study or experience, the dietitian may qualify as a specialist in clinical dietetics, food service management, nutrition education, or research.

Student Learning Outcomes


Domain 1: Scientific and Evidence Base of Practice: integration of scientific information and research into practice

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.

Domain 2: Professional Practice Expectations: beliefs, values, attitudes and behaviors for the professional dietitian level of 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: Demonstrate 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.

Domain 3: Clinical and Customer Services: development and delivery of information, products and services to individuals, groups and populations

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 for 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.

Domain 4: Practice Management and Use of Resources: strategic application of principles of management and systems in the provision of services to individuals and organizations

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 related 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.

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