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Dietetics and Nutrition

Program Strengths

  • RIT partnership with Rochester Regional Health, a primary network of healthcare provides opportunities for student co-op work experiences, practicums, and research
  • A successful program with a significant history at RIT - the Dietetics and Nutrition program originated in 1892 as a food program under RIT’s predecessor, Mechanics Institute. Sarah Margaret Gillam, a 1916 graduate of the Mechanics Institute was president of the American Dietetic Association; now the Academy of Nutrition and Dietetics
  • Active support and interaction with Rochester nutrition and healthcare communities provide significant opportunities for experiential learning activities in upper division courses
  • Historical relationship with RIT’s Hospitality Management program emphasizes culinary expertise, management, and leadership training, fostering a unique skill set for the Registered Dietitian Nutritionist
  • Excellent pass rate on RD exam (100% of graduates over the past 5 years)
  • Excellent supervised practice (dietetic internship) placement rate (Over past 5 years, 100% of graduates placed within 12 months of graduating vs. national average of 50%)
  • Excellent employment rate (100% of graduates over the past 5 years employed in the field within 6 months of completing dietetic internship)
  • Curriculum equally emphasizes clinical nutrition, community nutrition, and food management which prepares students for diverse employment opportunities
  • Small program size and dedicated faculty members ensure individualized student attention
  • Strong undergraduate research component – each student completes two individual and one group research project with frequent dissemination of student research at the annual meeting of the New York State Academy of Nutrition & Dietetics
  • Requirement of co-op work experiences in food and nutrition supported by Office of Career Services and Cooperative Education
  • New state of the art facility includes significant opportunities for interdisciplinary experiences with other healthcare programs and “real world” experience for students via actual health clinics and simulation laboratory
  • Multiple opportunities for study abroad experiences including, but not limited to:
    • Nutrition faculty-led study abroad experience to Croatia/Bosnia as a component of the elective course Nutrition & the Mediterranean Diet
    • RIT branch campuses in Dubai, Croatia, Kosovo
    • Relationships with universities around the globe through RIT’s Study Abroad office
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