The undergraduate Foods and Nutrition Program is designed to provide students with the knowledge and skills for entry into foods, nutrition and dietetics-related professions or advanced study and offers two concentrations. The Nutrition and Dietetics (ND) concentration, also known as the Didactic Program in Dietetics (DPD) is designed for students who wish to enter the profession of dietetics with the goal of becoming a Registered Dietitian Nutritionist (RDN). The General Studies in Foods and Nutrition (GSFN) concentration is designed to allow students more flexibility in planning their career path. Students are encouraged to combine their FN studies with a minor, offering the opportunity for students to expand their personal interests in other health-related areas such as fitness and wellness, nutrition research, public health or opportunities within the food and pharmaceutical industries.
Additional offerings through the ND concentration: the FN Program offers a combined degree B.S./M.S. program. For returning students, the ND concentration also offers two routes for candidates to earn an ACEND DPD Verification Statement. Students may fall under one of the two options: Second degree option for the ND concentration or the Special Conditions – Didactic Program in Dietetics Verification Statement (non-degree).
Application to the major FN major requirements: Student application generally takes place between the second and third year or upon completion of the following courses for both concentrations: Professional Preparation, Intro Food Science, Basic Human Nutrition, Principles of Nutritional Assessment, Anatomy & Physiology I and II, Introductory Chemistry, Introductory Organic Chemistry and Statistics. Acceptance to the Nutrition and Dietetics concentration requires a minimum GPA of 2.8 (3.0 or higher is preferred to be considered competitive for acceptance to a supervised practice program). Applicants wishing to enter ND concentration beginning fall 2018 must also complete a minimum of 50 hours in dietetics-related work or volunteer pre-professional experiences as a condition for acceptance. Acceptance to the General Studies in Foods and Nutrition concentration requires a minimum GPA of 2.5.
Concentration in Didactic Program in Nutrition and Dietetics
The Nutrition and Dietetics (ND) concentration is designed for students who wish to enter the profession of dietetics with the goal of becoming a Registered Dietitian Nutritionist (RDN). Students who successfully meet degree and ND concentration requirements receive a Didactic Program in Nutrition and Dietetics (DPD) verification statement. Qualified students in the ND concentration are eligible to apply to either the CSE combined degree program BS/MS, apply pre-select to the CSE combined MS/DI program, or apply to other ACEND supervised practice programs..
The ND concentration provides the core educational knowledge of the RDN. The curriculum design follows the standards established by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics. Application to the FN major takes place between the second and third year. Students must apply directly to the FN program and complete a required acceptance form in addition to completing the College’s major application process. Students must have a minimum GPA of 2.8 to be accepted in the ND concentration. Beginning fall 2018, students must have completed a minimum of 50 hours in dietetics-related work or volunteer experience as part of the acceptance criteria.
Students wishing to transfer to the ND concentration from another institution may require six semesters to complete all program requirements based on course offerings and individualized transfer needs. Please review our current course sequence below.
RDN Professional Requirements: The issuing of a DPD statement establishes student eligibility to apply to an accredited supervised practice/dietetic internship program of the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics. Upon successful completion of the supervised practice, students are eligible to sit for the national credentialing examination to become RDN. Acceptance to supervised practice programs is highly competitive with the approximate national placement about fifty percent yearly.
Please note that beginning 2024, the professional educational standard will require that new RDNs hold a master's degree. Therefore, students entering nutrition and dietetics programs after 2017 will need to plan accordingly. Visit the Academy's website to learn about the profession of nutrition and dietetics education at http://www.eatrightpro.org/resources/career/become-an-rdn-or-dtr.
Mission and Goals
The mission of the Didactic Program in Nutrition and Dietetics is to prepare students for supervised practice leading to eligibility for the credentialing exam to become registered dietitian nutritionist through a student-focused approach rooted in the Catholic liberal arts tradition.
- The program will prepare graduates for supervised practice through a program that meets ACEND Core Knowledge Requirements for the RDN.
- The program will prepare qualified, well-informed and diverse graduates with values in personal and professional ethics, social responsibility and leadership essential for nutrition and dietetics practice.
Program objectives and outcomes are available upon request from the DPD Director.
Required Courses (89 credits)
Core Requirements (53 credits)
| FN100 | Professional Preparation | 1 |
| FN200 | Introduction to Food Science with Lab | 4 |
| FN210 | Basic Human Nutrition | 3 |
| FN213 | Principles of Nutritional Assessment | 1 |
| FN235 | Methods of Nutrition Education | 4 |
| FN300 | Food Production Systems with Lab | 4 |
| FN320 | Nutritional Biochemistry I | 4 |
| FN323 | Nutrition in the Life Cycle | 4 |
| FN325 | Nutritional Biochemistry II | 4 |
| FN400 | Professional Practice in Dietetics, Foods & Nutrition | 1 |
| FN405 | Food Science & Experimental Foods with Lab | 4 |
| FN435 | Management in Dietetics Practice | 4 |
| FN463 | Nutrition Research Communication Seminar | 2 |
| FN490 | Capstone in Food and Nutrition | 1 |
| FN500 | Community Nutrition | 3 |
| FN501 | Medical Nutrition Therapy I | 3 |
| FN502 | Medical Nutrition Practice I | 1 |
| FN503 | Medical Nutrition Therapy II | 3 |
| FN504 | Medical Nutrition Practice II | 1 |
| FN507 | Service Learning/Field Experience in Community Nutrition | 1 |
Related Requirements (36 credits)
| BIO121 | Human Anatomy & Physiology I | 4 |
| BIO123 | Human Anatomy & Physiology II | 4 |
| BIO209 | Microbiology | 4 |
| CHEM121 | Introduction to Chemistry | 4 |
| CHEM123 | Introduction to Organic Chemistry | 4 |
| BUS245 | Accounting for Health Care Professionals | 4 |
| MATH119 | Elementary Statistics | 4 |
SOC
| Sociology Elective | 4 |
PSY
| Psychology Elective | 4 |
A grade of "C" or better is required in all major core courses and in the sciences and related requirements.
BUS245: or substitute course.
BIO111 is prerequisite for BIO209.
FN320 may be taught through the Chemistry program.
Students may complete the higher level chemistries: CHEM151, CHEM153 and CHEM211, CHEM213 as substitution for CHEM121 and CHEM123. Students planning to make modifications to either the chemistry or biology requirements must meet with the DPD Director to carefully plan their course sequencing.
Recommended Course Sequence
First Year
Fall Semester (First Semester) (16 Credits)
| PSY100 | Introduction to Psychology | 4 |
| BIO111 | Fundamentals of Biology I | 4 |
| CSE100 | Foundations in Literacy | 4 |
| CSE100CL | Foundations in Literacy Context Lab | 2 |
| MATH119 | Elementary Statistics | 4 |
Spring Semester (Second Semester) (16 Credits)
| SOC101 | Introduction to Sociology | 4.0 |
| CSE110 | Literacy I | 4 |
| CSE110CL | Integated Literacy I Context Lab | 2 |
| Electives | 6 |
Second Year
Fall Semester (First Semester) (16-18 Credits)
| FN200 | Introduction to Food Science with Lab | 4 |
| BIO121 | Human Anatomy & Physiology I | 4 |
| | |
| CSE120 | Intergrated Literacy II | 4 |
| CSE120CL | Integrated Literacy II ContextLab | 2 |
| or | |
| CSE210 | Global Perspectives | 4 |
| | |
| CHEM121 | Introduction to Chemistry | 4 |
Spring Semester (Second Semester) (18 Credits)
| FN210 | Basic Human Nutrition | 3 |
| FN100 | Professional Preparation | 1 |
| CSE220 | Ways of Knowing | 4 |
| CHEM123 | Introduction to Organic Chemistry | 4 |
| BIO123 | Human Anatomy & Physiology II | 4 |
| FN213 | Principles of Nutritional Assessment | 1 |
Third Year
Note: Application to Foods and Nutrition DPD major required. Please review all acceptance criteria.
Fall Semester (First Semester) (16 Credits)
| FN235 | Methods of Nutrition Education | 4 |
| FN300 | Food Production Systems with Lab | 4 |
| FN320 | Nutritional Biochemistry I | 4 |
| BIO209 | Microbiology | 4 |
FN320: Sequence courses for the sciences and MNT. Note: Complete BIO209 Microbiology if not already taken.
Spring Semester (Second Semester) (16 Credits)
| FN323 | Nutrition in the Life Cycle | 4 |
| FN325 | Nutritional Biochemistry II | 4 |
| BUS245 | Accounting for Health Care Professionals | 4 |
| CSE230 | Healthy Living | 4 |
| or | |
| CSE300 | Faith,Spirituality & Ethics I | 4 |
FN325: Sequence courses for the sciences and MNT.
BUS245: Or course substitution.
Fourth Year
Note: Application to the CSE BS/MS program is early fall. Application for the pre-select acceptance to the CSE Combined MS/DI also early fall.
Fall Semester (First Semester) (15 Credits)
| FN400 | Professional Practice in Dietetics, Foods & Nutrition | 1 |
| FN463 | Nutrition Research Communication Seminar | 2 |
| FN500 | Community Nutrition | 3 |
| FN501 | Medical Nutrition Therapy I | 3 |
| FN502 | Medical Nutrition Practice I | 1 |
| FN507 | Service Learning/Field Experience in Community Nutrition | 1 |
| CSE400 | Essentials Capstone | 4 |
FN501, FN502: Sequence courses for the sciences and MNT.
Spring Semester (Second Semester) (16-17 Credits)
| FN405 | Food Science & Experimental Foods with Lab | 4 |
| FN435 | Management in Dietetics Practice | 4 |
| FN490 | Capstone in Food and Nutrition | 1 |
| FN503 | Medical Nutrition Therapy II | 3 |
| FN504 | Medical Nutrition Practice II | 1 |
| Elective (3-4) | 3-4 |
FN503, FN504: Sequence courses for the sciences and MNT.
Concentration in General Studies in Foods and Nutrition
The General Studies in Foods and Nutrition (GSFN) concentration is designed to allow students more flexibility in planning their career paths. Students are encouraged to combine their FN studies with a minor, offering the opportunity for students to expand their personal interests in other health-related areas such as fitness and wellness, nutrition research, public health or opportunities within the food and pharmaceutical industries.
Students are encouraged to plan for a minor early in their academic career. Please speak to your advisor. Commonly selected minors include Chemistry, Business and Psychology.
Mission and Goals
The mission of the General Studies in Foods and Nutrition Track is to prepare students with broad foundational knowledge of food and nutrition principles and practices leading to future studies through a student-centered multidisciplinary approach rooted in the Catholic liberal arts tradition.
- The program will prepare graduates in general studies in foods and nutrition which may be combined with another area of study (i.e., business, communication, allied health, or as entry to pre-medical studies, etc.) for a special career in foods and nutrition, and preparation for graduate studies.
- Integrated foods and nutrition-related learning opportunities will prepare graduates to develop qualities of personal and professional ethics, social responsibility, service, leadership and an appreciation for lifelong learning.
Required Courses (73 credits)
Core Requirements (41 credits)
| FN100 | Professional Preparation | 1 |
| FN200 | Introduction to Food Science with Lab | 4 |
| FN210 | Basic Human Nutrition | 3 |
| FN213 | Principles of Nutritional Assessment | 1 |
| FN235 | Methods of Nutrition Education | 4 |
| FN300 | Food Production Systems with Lab | 4 |
| FN320 | Nutritional Biochemistry I | 4 |
| FN323 | Nutrition in the Life Cycle | 4 |
| FN325 | Nutritional Biochemistry II | 4 |
| FN400 | Professional Practice in Dietetics, Foods & Nutrition | 1 |
| FN405 | Food Science & Experimental Foods with Lab | 4 |
| FN463 | Nutrition Research Communication Seminar | 2 |
| FN490 | Capstone in Food and Nutrition | 1 |
| FN500 | Community Nutrition | 3 |
| FN507 | Service Learning/Field Experience in Community Nutrition | 1 |
Related Requirements (32 credits)
| BIO123 | Human Anatomy & Physiology II | 4 |
| CHEM121 | Introduction to Chemistry | 4 |
| CHEM123 | Introduction to Organic Chemistry | 4 |
| BUS200 | Principles of Management & Management Skills | 4 |
| BUS245 | Accounting for Health Care Professionals | 4 |
| MATH119 | Elementary Statistics | 4 |
SOC
| Sociology Elective | 4 |
PSY
| Psychology Elective | 4 |
A grade of "C" or better is required in all major core courses and in the sciences and related courses.
FN320 may be taught through the Chemistry program.
Students may complete the higher level chemistries: CHEM151, CHEM153 and CHEM211, CHEM213 as substitution for CHEM121 and CHEM123.
Students may also elect to complete BIO121.
Students must work with a FN advisor in planning their course sequence.
BUS245: Or course substitution.
Recommended Course Sequence
First Year
Fall Semester (First Semester) (16 Credits)
| PSY100 | Introduction to Psychology | 4 |
| BUS100 | Introduction to Business: Domestic & Global Dimensions | 2 |
| CSE100 | Foundations in Literacy | 4 |
| CSE100CL | Foundations in Literacy Context Lab | 2 |
| MATH119 | Elementary Statistics | 4 |
PSY100: or equivalent. Recommend FN109 Personal Nutrition as an elective.
Spring Semester (Second Semester) (16-18 Credits)
| SOC101 | Introduction to Sociology | 4.0 |
| BUS200 | Principles of Management & Management Skills | 4 |
| CSE110 | Literacy I | 4 |
| CSE110CL | Integated Literacy I Context Lab | 2 |
| Elective (2-4) | 2-4 |
Second Year
Fall Semester (First Semester) (16-18 Credits)
| FN200 | Introduction to Food Science with Lab | 4 |
| CHEM121 | Introduction to Chemistry | 4 |
| | |
| CSE120 | Intergrated Literacy II | 4 |
| CSE120CL | Integrated Literacy II ContextLab | 2 |
| or | |
| CSE210 | Global Perspectives | 4 |
| | |
| BIO121 | Human Anatomy & Physiology I | 4 |
CHEM121: sequence course for the sciences related to the major.
Spring Semester (Second Semester) (17 Credits)
| FN100 | Professional Preparation | 1 |
| FN210 | Basic Human Nutrition | 3 |
| FN213 | Principles of Nutritional Assessment | 1 |
| BIO123 | Human Anatomy & Physiology II | 4 |
| CHEM123 | Introduction to Organic Chemistry | 4 |
| CSE220 | Ways of Knowing | 4 |
CHEM123: sequence course for the sciences related to the major.
Third Year
Note: Application to the Foods and Nutrition major is required.
Fall Semester (First Semester) (16 Credits)
| FN235 | Methods of Nutrition Education | 4 |
| FN300 | Food Production Systems with Lab | 4 |
| FN320 | Nutritional Biochemistry I | 4 |
| CSE230 | Healthy Living | 4 |
FN320: sequence course for the sciences in the major.
Spring Semester (Second Semester) (16 Credits)
| FN323 | Nutrition in the Life Cycle | 4 |
| FN325 | Nutritional Biochemistry II | 4 |
| BUS245 | Accounting for Health Care Professionals | 4 |
| CSE300 | Faith,Spirituality & Ethics I | 4 |
FN325: sequence course for the sciences in the major.
BUS245: Or course substitution.
Fourth Year
Fall Semester (First Semester) (15-17 Credits)
| FN400 | Professional Practice in Dietetics, Foods & Nutrition | 1 |
| FN463 | Nutrition Research Communication Seminar | 2 |
| FN500 | Community Nutrition | 3 |
| FN507 | Service Learning/Field Experience in Community Nutrition | 1 |
| CSE400 | Essentials Capstone | 4 |
| Elective (4-7) | 4-7 |
Spring Semester (Second Semester) (15-17 Credits)
| FN405 | Food Science & Experimental Foods with Lab | 4 |
| FN490 | Capstone in Food and Nutrition | 1 |
| Electives | 10-12 |
Second Degree in Nutrition and Dietetics
The second degree option is designed for the student who holds a B.A. or a B.S. degree in a non-related field, and requires a minimum of 32 credits to complete the degree and Nutrition and Dietetics coursework to meet ACEND Didactic Program in Dietetics verification requirements. Students earn a B.S. in Foods and Nutrition and a DPD verification statement. (Please review the College's policy on Second Baccalaureate Degree.) Applicants entering the program through the second degree option are required to formally apply to the major meeting all the established criteria described for the Nutrition and Dietetics concentration.
Interested students must:
Contact the DPD Director and complete an Initial Review of Application. This process should be completed by July 15 for consideration of the Fall admission and by November 15 for consideration of a January admission.
- Meet the College's requirements for a second degree.
- Hold a 3.0 cumulative grade point average (GPA) in past college-level studies. Prospective students not meeting this standard must submit a letter discussing past academic performance (see Initial Review of Application).
- Successfully complete all identified coursework requirements towards the ND/DPD concentration determined on an individual basis, but must meet a minimum of 24 credits towards the major.
- Complete one four-credit course under the CSE Essentials general education requirements, Element III.
- Maintain academic standing GPA 3.0 or higher for ND concentration, demonstrate attainment of all ACEND educational requirements and pre-professional standards as outlined for students enrolled in the ND concentration.
- Applicants must formally apply to the major meeting all the established criteria described for the Nutrition and Dietetics concentration.
- Initial Review/Acceptance of transfer credit towards second-degree: Only coursework with a letter grade of "B" or higher for the ND concentration requirements and related courses will be accepted for initial transfer. Exceptions to this will be considered for applicants have earned a course grade of "C" in a required-related course but who hold a degree in the field of study (e.g., chemistry). Nutrition courses completed at another institution must be completed within the past five years in order to transfer to the major. FN320 and FN325 (Nutritional Biochemistry I and II) and all courses with specific ACEND Didactic Program in Dietetics student learning outcomes must be completed at the College unless specific permission is provided by the DPD Director or the FN Program Chair.
- Foreign Degree: The TOEFL (Test of English as a Foreign Language) is required for students whose first language is other than English. TOEFL scores and a PDF copy of the original educational services transcript that states U.S. degree equivalency. See ACEND for list of approved foreign degree transcript evaluation agencies. Available at: https://www.eatrightpro.org/acend/students-and-advancing-education/information-for-students/foreign-degree-evaluation-agencies. On occasion, a copy of the foreign degree may be requested.
- Once initial DPD review completed, qualified applicants apply through the Office of Admissions under the Continuing Studies Program.
Special Conditions - Didactic Program in Dietetics Verification Statement
The Didactic Program in Dietetics (DPD) Verification Statement option meets the needs of students who already hold a B.A. or B.S. degree in foods, nutrition, or dietetics, and who wish to complete Didactic Program in Dietetics coursework to meet ACEND DPD verification statement requirements. Upon final completion of coursework, a DPD Verification Statement is issued to the candidate by the DPD Director. This is a non-degree option and is only available to qualified candidates. CSE students who finished their first degree under the General Studies in Foods and Nutrition concentration and who qualify, may apply.
Qualified applicants must:
Contact the DPD Director and complete an Initial Review of Application. This process should be completed by July 15 for consideration of the Fall admission and by November 15 for consideration of a January admission.
- Must have a B.A. or B.S. degree in foods, nutrition, dietetics, or related area of study from the U.S.. (If no, please see Second Degree option.)
- Have a 3.0 cumulative grade point average in past college-level studies.
- Provide a letter to the DPD Director discussing their goals and objectives for wishing to pursue Nutrition and Dietetics concentration pathway to RDN credentialing. Submit all transcripts of past college coursework. Following an evaluation of transcripts, the Program Director will determine what courses a prospective student must take, and approximately how long it will take the student to complete the verification requirements.
- Once initial DPD review is completed, qualified applicants apply through the Office of Admissions under the Continuing Studies Program.
If accepted:
- Enroll as non-matriculated visiting student and maintain continuous enrollment until DPD verification coursework is completed. Generally, this will be completed within one to three semesters depending on course sequence and individual requirements. This is not a degree-bearing program.
- Complete a minimum of 12 credits in DPD core concentration coursework at the College of Saint Elizabeth for the verification statement to be granted. The specific courses that individual students must take will vary according to their past coursework. In some cases, students will be required to exceed the minimum 12-credit standard. All professional concentration coursework must be completed at CSE unless otherwise approved by the Didactic Program in Dietetics Director.
- Maintain academic standing of a letter grade of B or higher, demonstrate attainment of all ACEND educational requirements, and pre-professional standards as outlined for students enrolled in the ND concentration.
- Please note, the DPD Director maintains the right to withhold verification or dismiss any student in the special considerations option who fails to meet established standards.