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 Nutrition Science Concentration is recommended for students wishing to pursue professional degrees in the fields of nutrition, medicine, dentistry, research and other health related graduate degrees.
Pre-requisite Courses: two years of the following:
- Introductory professional (e.g., Food Science and Nutrition)
- Sciences (e.g., General Chemistry, Organic Chemistry, Foundations of Biology, and Physics)
- Social sciences (e.g., Sociology and Psychology)
- Math (MATH 191 Calculus I)
- 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, 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 which is required for the completion of the program.
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: Select and 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 dietetics practitioner 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 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 an 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.
Domain 3: Clinical and Client Services: Development and delivery of information, products and services to individuals, groups and populations
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 for 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.
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/financial managment 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: Describe safety principles related to food, personnel and consumers.
KRDN 4.6: Explaing the processes involved in delievering quality food and nutrition services.
KRDN 4.7 Evaluate data to be used in decision-making for continuous quality improvement.
Domain 5: Leadership and Career Management: Skills, strengths, knowledge and experience relevant to leadership potential and professional growth for the nutrition and dietetics practitioner.
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 postition 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 and 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.
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