Rochester Institute of Technology

Academic Program Overviews

Student Skills & Capabilities, Salary Data, Career Information 

Dietetics and Nutrition BS

Program Overview

The BS program in Dietetics and Nutrition offers a challenging curriculum that prepares students to become Registered Dietitians and practice in diverse settings such as; hospitals, HMO’s, private practice, other healthcare facilities, universities, research facilities, food and pharmaceutical companies, public health organizations, public wellness programs, school foodservice, commercial foodservice, journalism, marketing, sports nutrition, and corporate wellness programs.

Degrees Awarded

  • Bachelor of Science

Enrollment

  • Approximately 50 students enrolled.

Cooperative Education & Experiential Education Component

  • Three terms of co-op are required.

Salary Information

Co-op:     $9.67                     $8.00 - $15.00
BS:           ID

Student Skills & Capabilities

The curriculum of the Didactic Program in Dietetics (DPD) Dietetics and Nutrition leads to a baccalaureate degree and meets the educational requirements of the Academy of Nutrition and Dietetics. The courses included focus on the areas of physical, biological and social sciences; food principles and management; nutrition health and disease; accounting and marketing; research and technology. The objective of the DPD curriculum is to meet the Academy of Nutrition and Dietetics Core Knowledge for Didactic Curriculum Content.

Dietetics and Nutrition Program Goals
1. Prepare students for successful application to accredited supervised practice programs and/or graduate school and to become competent entry level Dietitians.
2. Prepare graduates to continually participate in professional development.

Accreditation

The Dietetics and Nutrition program has been granted accreditation by the Accreditation Council for Education in Nutrition Dietetics (ACEND), a division of the Academy of Nutrition and Dietetics (AND).

Equipment & Facilities

Fully equipped state-of-the-art kitchens and labs. Field experiences including hospitals, long-term care facilities, food manufacturers, camps, colleges and universities.

Training / Qualifications

Dietitians and nutritionists typically need a bachelor’s degree in dietetics, foods and nutrition, clinical nutrition, public health nutrition, or a related area. Dietitians also may study food service systems management. Programs include courses in nutrition, psychology, chemistry, and biology. Many dietitians and nutritionists have advanced degrees.
 
Dietitians and nutritionists typically receive several hundred hours of supervised training, usually in the form of an internship following graduation from college. Some schools offer coordinated programs in dietetics that allow students to complete supervised training as part of their undergraduate or graduate-level coursework. (Source: U.S. Bureau of Labor Statistics Occupational Outlook Handbook)

Job Titles

Clinical dietician, clinical nutritionist, community dietician, management dietician, registered dietician, certified nutrition specialist (Source: U.S. Bureau of Labor Statistics Occupational Outlook Handbook)

Significant Points

  • DI match rate (last year, 100%; this year 12/13 matched)
  • 100% first time pass rate on RD exam
  • Favorable student:faculty ratio (faculty are always accessible and closely involved in students success)
  • Students general move through the curriculum as a cohort. This allows students to develop supportive relationships with their classmates and lays the foundation for what will eventually become a professional network
  • Ample opportunity in the curriculum for real-world experience (i.e., co-op, community nutrition placements, visits for dietetic environment)
  • Four students presented posters at the New York State Dietetic Association conference this spring on the following topics:
  • “Residents of Rochester, NY food deserts: A descriptive study of socioeconomic characteristics”
  • “The impact of family meals through adolescence on the establishment of long-term dietary habits”
  • “Does music make mealtime more enjoyable for older adults in long-term care?”
  • “Influence of shape of fruit on preschool children’s consumption and perception”

Selected Employer Hiring Partners

American Diabetes Association, Continuing Developmental Services, Inc., Highland Hospital, Monroe Community Hospital, RIT – Food Service, Rivers Run, Rochester General Health System (Hospital), Sodexo Senior Services Inc., Unity Health System, University of Rochester Medical Center, Wegmans Food Markets.

Contact Us

We appreciate your interest in your career and we will make every effort to help you succeed. Feel free to contact  Kris Stehler, the career services coordinator who works with the Dietetics and Nutrition program. You can access information about services through our web site at https://www.rit.edu/careerservices.
 
Kris Stehler, Career Services Coordinator, This email address is being protected from spambots. You need JavaScript enabled to view it.; 585.475.5468
Rochester Institute of Technology . Office of Career Services and Cooperative Education
Bausch & Lomb Center
57 Lomb Memorial Drive . Rochester NY  14623-5603
585.475.2301
 

 

Thursday, 18 October 2018 Posted in Health Sciences, College of Health Sciences and Technology