Nutrition Sciences, B.S.

Chair: Donald Stankus, Jr., R.D., M.S., Senior Lecturer, Chair, Department of Rehabilitation Sciences & Wellness
Director, Accelerated B.S. + M.S. Nutrition Sciences Program, Director, M.S. Nutrition Sciences Program

Director: Nutrition and Dietetics: Donald Stankus, M.S., R.D.N., University of New Haven; University of St. Joseph

Assistant Professor: Anisa Ramcharitar-Bourne, PhD, RDN, MB-EAT, University of the West Indies; Saint Louis University

Lecturer: Allison Arnett, MS, RD, CD-N, New York University; New York-Presbyterian Hospital Dietetic Internship Program

The undergraduate Nutrition and Dietetics Program is an accredited Didactic Program in Dietetics (DPD) by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics. The recently revised curriculum prepares students for a career as a registered dietitian. Coursework includes a strong foundation in math and science.  Nutrition and dietetics courses meet all competency areas established by ACEND. University and School of Health Sciences core course requirements are included in the curriculum, as well as the required Academic Service Learning or S-designated experiential nutrition coursework in the community and the Writing or W-designated course.  Upon successful completion of the program, students receive a signed Verification Statement from the Program Director enabling them to enter post graduate 1) dietetic internship programs (supervised practice), 2) coordinated graduate programs (includes supervised practice), 3) future education graduate model programs, or 4) eligibility to sit for the national registration exam. As of January 1, 2024, all students will be required to complete a graduate degree in addition or combined with supervised practice to qualify them for the national registration exam and the registered dietitian (RD) or registered dietitian nutritionist (RDN) credential. Students usually apply for a match to post graduate dietetic internship programs during their final year of study. Accredited dietetic internship programs provide at approximately 1200 hours of supervised practice to prepare students for the national registration exam and the registered dietitian (RD) or registered dietitian nutritionist (RDN) credential. 

Graduates of the Nutrition and Dietetics program are working in community health centers, fitness facilities, obesity treatment centers, Women, Infants, and Children Nutrition Education Programs, nutrition centers for senior citizens, eating disorder residential treatment settings, and in acute and long term care settings. Graduates who have gone on to become registered dietitians are working as specialized clinical dietitians in the areas of food allergies, pediatrics, renal disease, care of individuals with severe burns, oncology, cardiac disease, and gastrointestinal diseases. Other areas of employment include school lunch programs, specialized nutrition catering, supermarket chains, and private practice.

The field of nutrition and dietetics offers a variety of career opportunities in every health care or wellness setting with the need for the registered dietitian nutritionist expected to grow over 20% in the next 8 years.

The Bachelor of Science in Nutrition Sciences is a 120-credit accelerated 3-year degree program offering qualified students, who complete the program in 3 years and remain in good standing with the program, the opportunity to pursue a Master of Nutrition Science which is currently under development in preparation of the 2024 change in credentialing requirements.

PROGRAM OUTCOMES:

1. Identify the social and behavioral aspects of nutrition for individuals and populations including generally healthy, diseased and sport populations.  
2. Demonstrate cultural competence with diverse nutritional culture and needs.
3. Demonstrate professional communication, incorporating the ethical values of the discipline.
4. Combine scientific knowledge, skills and techniques into health-related problems. 
5. Use effective communication techniques to develop professional educational skills and materials with clients in a nutritional/health & wellness setting.