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


  • Approximately 34 students enrolled.

Cooperative Education & Experiential Education Component

  • Three terms of co-op is required.

Salary Information

Co-op:     $11.58                     $7.00 - $18.00
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.


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.

Nature of Work

Dietitians and nutritionists are experts in the use of food and nutrition to promote health and manage disease. They advise people on what to eat in order to lead a healthy lifestyle or achieve a specific health-related goal. Dietitians and nutritionists evaluate the health of their clients. Based on their findings, dietitians and nutritionists advise clients on which foods to eat—and which to avoid—to improve their health. Many dietitians and nutritionists provide customized information for specific individuals. For example, a dietitian or nutritionist might teach a client with diabetes how to plan meals to balance the client’s blood sugar. Others work with groups of people who have similar needs. For example, a dietitian or nutritionist might plan a diet with healthy fat and limited sugar to help clients who are at risk for heart disease. They may work with other healthcare professionals to coordinate patient care. (Source: U.S. Bureau of Labor Statistics Occupational Outlook Handbook)

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 Outlook

Employment of dietitians and nutritionists is projected to grow 21 percent from 2012 to 2022, faster than the average for all occupations. The role of food in preventing and treating illnesses, such as diabetes, is now well known. More dietitians and nutritionists will be needed to provide care for patients with various medical conditions and to advise people who want to improve their overall health. (Source: U.S. Bureau of Labor Statistics O.O.H.)

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)


Dieticians and nutritionists held about 68,000 jobs in 2017. Dietitians and nutritionists work in many settings, including hospitals, nursing homes, clinics, cafeterias, and for state and local governments. Hospitals (state, local and private) employed about one third of dieticians and nutritionists. The next largest employers are as follows: government (14%), outpatient care centers (10%), nursing and residential care facilities (9%), and self-employed (6%). (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

Aaron Manor Rehabilitation & Care Center, Adapted Recreation Services, Aramark Corp, AVI, Baptist Health, Cornell Cooperative Extension, Fairport Baptist Home, Foodlink, Gates Chili Central School, Highland Hospital, Highlands at Brighton, Hill Haven Nursing Home, Iroquois Nursing Home, Jewish Home of Rochester, LeRoy Village Green, Monroe Community Hospital, Newark-Wayne Community Hospital, RIT-Food Service, St. Ann’s Community, Strong Memorial Hospital, Unity Hospital, Wegmans Food Markets, YMCA of Great Rochester
Dietetic Internships:
Cleveland Clinic, Danbury Hospital, Duke University, James J. Peters VA Medical Center, Johns Hopkins University, Loyola University, Simmons College, Syracuse University, Texas Health Presbyterian Hospital-Dallas, University of Buffalo, University of California-San Francisco Medical Center, University of Delaware, University of Virginia

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
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