Nutrition and Dietetics

Program Handbook

www.radford.edu/nutr

8/15/2017

Table of ContentsIntroduction.....................................................................................................3Faculty.............................................................................................................3Code of Ethics.................................................................................................3Professional Characteristics and Dispositions................................................3Credentialing and Careers..............................................................................4

Credentialing Requirements...................................................................................4Successful Placement in an Internship Program....................................................5Career Outlook.......................................................................................................5Further Information................................................................................................5

Accreditation...................................................................................................5MISSION.................................................................................................................6GOALS.................................................................................................................... 6OUTCOME MEASURES..........................................................................................6

Cost and Financial Aid....................................................................................6Academic Calendar.........................................................................................7Admission and Progression Requirements.....................................................7Remediation....................................................................................................7Verification Statements...................................................................................7Assessment of Prior Learning.........................................................................8Academic Advising..........................................................................................8Student Input and Concerns...........................................................................9Application Process for Internship Programs in Nutrition and Dietetics.......9

RD Resources Site................................................................................................10University Student Policies...........................................................................10

Academic Integrity...............................................................................................10Standards of Student Conduct..............................................................................10Non-Discrimination Policies.................................................................................10Academic Policies.................................................................................................10

Resources for Student Support.....................................................................11Student Support...................................................................................................11Academic Support.................................................................................................11Disability Support.................................................................................................11

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Mental Health Support.........................................................................................11Substance Abuse and Violence Education Support Services...............................12Student Health Services.......................................................................................12Technology Support..............................................................................................12Teaching Resources Center..................................................................................12

Student Membership in Professional Associations.......................................12Student Academy of Nutrition and Dietetics (SAND@RU)...................................12Academy of Nutrition and Dietetics......................................................................12State and Local Affiliates of the Academy:...........................................................13

Curriculum....................................................................................................13Program of Study Check Sheet/ Sample 4 Year Plan- next page..........................17

Dear new student,

Welcome to the challenging and rewarding world of dietetics! On behalf of the faculty and staff, it is my pleasure to welcome you to the Nutrition and Dietetics Program in the Department of Health and Human Performance. We are delighted that you have chosen Radford University (RU) to pursue your educational goals. It is our sincere wish that you find personal and career satisfaction and growth as a dietetics student at RU. It is equally important that you have chosen to study in a dietetics program that has been granted accreditation by the Accreditation Council for Education in Nutrition and Dietetics.

This program provides academic preparation for graduates to pursue supervised practice programs, to enter graduate schools and complete professional requirements to become a Registered Dietitian, or to gain employment in a related field. We are prepared to provide you with the educational foundation necessary to support your personal objectives and your lifelong journey of professional development. Our graduates have exciting careers in the many diverse areas of dietetics, from providing patient care in hospitals to managing complex food services and owning consulting businesses.

The purpose of this handbook is to guide your academic and professional development decisions. The information presented here outlines the regulations and policies above and beyond those presented in the RU Catalog. This handbook will not only provide answers to your questions about the major and the profession, but also delineate program requirements and your responsibilities as a student in the program. It should assist you in planning your course schedule and in preparing for graduation and post-graduation. However, it is not intended to replace advisement by the program faculty or information in the RU Catalog.

The faculty and staff of the program are here to help you attain your goals as you begin your career in dietetics. The time you spend with us is sure to provide you with many opportunities. We invite you to use them to firmly establish your career in dietetics and prepare you for the challenges that await you. Learn, explore, and

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achieve! It’s our goal to support you every step of the way. The faculty look forward to working with you.

You may contact me for any questions, further clarification or information. I encourage you to share the information in this handbook with your family and friends who are also interested in your success.

I look forward to meeting with you.

Jyotsna Sharman, PhD, MBA, RDN, FANDDirector and Associate ProfessorNutrition and Dietetics

IntroductionThe Didactic Program in Nutrition and Dietetics (DPD) is designed to prepare students for careers as Registered Dietitians working in wellness, disease prevention and nutrition therapy settings. Alternative career paths include healthcare foodservice management, public health and the medical food industry. Through a program committed to continual review, evaluation and improvement, the DPD provides the learning opportunities to achieve the core knowledge requirements defined by the Accreditation Council for Education in Nutrition and Dietetics (ACEND).

Faculty

Faculty Member Email Office Location PhoneLaurie Bianchi, RD, PhD lbianchi3@radford.edu B145 Peters Hall 540-831-7677 

Mary Jean Miller, MS, RD m-miller@radford.edu B144 Peters Hall 540-831-7680 Jyotsna Sharman, PhD, MBA, RD,

FAND jsharman2@radford.edu B141 Peters Hall 540-831-6572

Christa Kuhn, MS, RD ckuhn2@radford.edu 540-831-5305

Code of EthicsThe Nutrition and Dietetics Program has adopted the Academy of Nutrition and Dietetics’ Code of Ethics for the Profession of Dietetics, as published in the 2009 Journal of the Academy of Nutrition and Dietetics, pages 1461-1467. All students and faculty are expected to abide by this code including the fundamental principles: 1) the dietetics practitioner conducts himself/herself with honesty, integrity, and fairness, 2) the dietetics practitioner supports and promotes high standards of professional practice.

Professional Characteristics and DispositionsWe commend you for pursuing a career in which you will be serving others. Professions in which candidates are directly involved with others carry additional responsibilities. As a candidate in a professional program, you will be expected to

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practice and demonstrate professional dispositions in your classes as well as in your field experiences and interactions with professors, peers/colleagues. Basic expectations for candidates who will be engaged in professional preparation programs are outlined below. Students will be evaluated on these while pursuing their major in Nutrition and Dietetics.

1. Oral Communication Skills Expresses self clearly and uses Standard English with no or very few grammatical/mechanical errors.

2. Written Communication SkillsWriting is error-free and is very clear, organized and highly developed.

3. Attendance and PunctualityPerfect attendance; never or rarely tardy; never or rarely leaves class early.

4. Quality of WorkConsistently submits work on time; able to independently follow directions provided in creating/completing assignments; reaches beyond the minimum and turns in excellent work.

5. Professional AppearanceConsistently dresses appropriately for class; neat and well groomed; professional.

6. Quality of Interactions and Participation Consistently participates and interacts in discussions and activities, often as a leader; demonstrates collaborative skills; comes to class or experiential learning placement well-prepared with assignments and materials; avoids inappropriate activities such as sleeping, using laptop to read email or “surf” the internet, using cell phone for texting friends.

7. Critical Thinking Skills Consistently synthesizes and applies concepts learned in the course or through the experience.

8. Quality of interactions with Others and Respect for OthersConsistently applies critical perspective appropriately; is sensitive to the feelings and needs of others; courteous; demonstrates that he or she values the ideas of others; abides by rules and common etiquette; acts in the interests of others; demonstrates self-control in interactions.

9. Responsive to Constructive Feedback Consistently receptive; subsequent performances consistently show productive changes.

10.Taking Initiative and Managing WorkloadConsistently demonstrates resourcefulness; self-directed; manages the demands/workload associated with courses and experiential learning opportunities.

11.Commitment to Diversity and EquityConsistently demonstrates a willingness to understand and explore diversity issues and multiple perspectives; values differing viewpoints.

12.Leadership Skills

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Consistently demonstrates responsibility, gladly leads team activities, shows a strong commitment to and enthusiasm about his or her work, engages in self-reflection, brings new ideas to fruition, and shows an interest in mentoring others.

Credentialing and Careers

In order to practice as a Registered Dietitian, professionals must be credentialed by the Commission on Dietetic Registration (CDR). The process to become a Registered Dietitian is outlined below:

Credentialing Requirements

1. Completion of a baccalaureate degree with a Verification Statement granted by a DPD program accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND);

2. Completion of an ACEND accredited post-baccalaureate Internship Program in Nutrition (IPND) and Dietetics which includes a minimum of 1200 hours of supervised practice experience. Refer to Radford University’s Policy for issuing Verification Statements.

3. Passing score on the Registration Exam for Dietitians administered by the Commission on Dietetic Registration (CDR).

Successful Placement in an Internship Program

Competition for openings in IPNDs is robust. Refer to the Student Guidance Document Suggestions to Improve Your Chances at Getting a Dietetic-Internship Position from the Academy of Nutrition and Dietetics.

Strong candidates for IPND typically have:

1. 3.0 GPA or better2. Competitive GRE scores (some programs require these)3. Quality References from faculty and dietitians4. Excellent Communication Skills5. Distinguishing Characteristics

a. Volunteer experiences related to health and nutritionb. Paid work experiences, especially in areas related to your desired

area(s) of practicec. Active involvement in professional organizations at student, local,

state, and national leveld. Presentations, poster sessions, and community talks

Career OutlookRefer to the Academy’s Career Center and fact sheet “Careers in Nutrition and Dietetics: Becoming an RD” for detailed information about employment opportunities, salaries and job outlook.

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Further InformationFor detailed information about the path to becoming a Registered Dietitian visit the Academy of Nutrition and Dietetics Student Center.

AccreditationThrough a commitment to continual review, evaluation and improvement, Radford University’s Didactic Program in Nutrition and Dietetics (DPD) meets the accreditation standards defined by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). RU’s Didactic Program in Nutrition and Dietetics is fully accredited until 2013.

The Accreditation Council for Education in Nutrition and Dietetics is the Academy of Nutrition and Dietetics' accrediting agency for education programs preparing students for careers as registered dietitians (RD) or dietetic technicians, registered (DTR). ACEND serves and protects students and the public by assuring the quality and continued improvement of nutrition and dietetics education programs.

ACEND is recognized by the United States Department of Education as a Title IV gatekeeper. This recognition affirms that ACEND meets national standards and is a reliable authority on the quality of nutrition and dietetics education programs. ACEND is also a member of the Association of Specialized and Professional Accreditors (ASPA) and abides by its code of good practice.

Contact ACEND:120 S. Riverside PlazaSuite 2000Chicago, IL 60606800-877-1600  ext. 5400acend@eatright.org http://www.eatright.org/ACEND

MISSIONThe mission of the Nutrition and Dietetics Program extends the missions of the University, College and Department by preparing professionals to serve the public through the promotion of optimal nutrition, health and well-being. The Nutrition and Dietetics Program is designed to prepare students for careers as Registered Dietitians working in wellness, disease prevention and nutrition therapy settings. Alternative career paths include healthcare foodservice management, public health and the medical food industry.

GOALS1.0The Didactic Program in Nutrition and Dietetics (DPD) will attract, prepare, and

graduate students who will become competent entry level nutrition and dietetics practitioners.

2.0Graduates of the DPD will be actively engaged in the practice of nutrition and dietetics and demonstrate a commitment to lifelong learning.

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OUTCOME MEASURES1.1 Application rates to Internship Programs in Nutrition and Dietetics (IPNDs) 1.2 Placement rates in Internship Programs in Nutrition and Dietetics (IPNDs) 1.3 Pass rates for the RD Exam 1.4 Timely program completion rates1.5 Satisfactory DPD preparation as described by graduates 1.6 Satisfactory DPD preparation as described by IPND directors2.1 Graduate membership in the Academy of Nutrition and Dietetics2.2 Graduate attainment of advanced education and certification Results of program outcome measures are available upon request.

Cost and Financial Aid Visit the Admissions Office website for information on Paying for College. Visit the Everything Financial Aid page sponsored by the Financial Aid

Office to learn about options for assistance. The Student Accounts Office at Radford University provides a current

schedule of tuition and fees, as well as meal plan options. Text book costs vary depending on the course and can be found at the RU

Bookstore. Lab supplies include purchase of a chef’s coat. There are no additional lab fees.

Student Membership in the Academy of Nutrition and Dietetics is strongly recommended. Visit the Joining the Academy page of AND’s Students Center for fees and benefits.

Scholarships are available for student members of the Academy of Nutrition and Dietetics. Information regarding these scholarships can be found at the Academy Foundation Student Scholarship and Financial Aid Information page.

Academic CalendarThe Academic Calendar provides key dates and deadlines for the academic year.

Admission and Progression Requirements1. Admission Criteria for Nutrition and Dietetics upper division coursework:

a. Official transcripts reflecting a cumulative GPA of 3.0 or better from all post-secondary schools attended, including RU.

b. Completion of the following prerequisites with a grade of C- or better:i. NUTR 214 Introduction to Nutrition

ii. CHEM 101 General Chemistryiii. BIOL 105 Biology for Health Sciencesiv. BIOL 310 and BIOL 311 Human Structure & Functionv. BIOL 334 Microbiology

vi. PSYC 121 Introductory Psychologyvii. MATH 137 College Algebra

viii. STAT 200 Introduction to Statistics

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2. Complete the Online Application and submit transcripts to the Advising Center by March 31st for fall enrollment for current students and before fall registration for new students.

3. Progression Criteria: Students are required to maintain a cumulative GPA of 3.0 or higher to continue, complete and graduate in this major.

Full Completion Criteria may be found in the Radford University Undergraduate Catalog

RemediationStudents admitted to upper division who have fallen below the required GPA of 3.0 will have one semester to remediate and bring their GPA up to standards. Faculty are available for assistance as well as university resources designated for student support. See the Resources for Student Support section of the Handbook.

Verification StatementsStudents are required to achieve and maintain a cumulative as well as in-major GPA of 3.0 or higher to complete and graduate in this major. Verification Statements will be awarded only to students completing degree requirements for the Nutrition and Dietetics major at Radford University and earning C- or better in all NUTR classes. For computing the GPA, all Nutrition and Dietetics courses, whether taken at RU or at other ACEND-accredited institutions will be used. If a course is repeated, its second grade will be used.

Students are encouraged to seek guidance from the program faculty for maintaining or improving their GPA, however, it is the responsibility of the students ultimately to check their degree-audit at the end of each semester, and keep a track of their cumulative and as well in-major GPA to graduate from the program successfully and earn the Verification Statement in a timely manner.

Students will be issued six copies of their Verification Statement within two weeks after the registrar has cleared the student for graduation indicating that all degree requirements have been satisfied. Failure to earn a Verification Statement will prohibit the alumna from entering the IPND Internship Programs in Nutrition and Dietetics or sitting for the certification exam for the NDTR/DTR (Nutrition/Dietetic Technician, Registered) credential.

The following stipulations apply:

1. Courses that are required for the DPD may be taken at other ACEND-accredited institutions if they are accepted as equivalent to the RU course. Preauthorization to take a course for transfer credit is recommended. This is completed through the Center for Academic Advising and Student Support.

2. There is a limit on the amount of transfer credit that can be awarded for major courses. Seventy-five percent (75%) of Nutrition and Dietetics (NUTR) courses must be completed at RU. This surpasses the Radford University policy which states that fifty percent (50%) of the semester hours required

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for a major must be taken at RU. Students may thus receive transfer credit for a maximum of 15 NUTR credits.

3. Transfer and post baccalaureate students who have satisfied the Core Curriculum requirement are still required to meet all prerequisites for the DPD.

4. The DPD curriculum will be revised periodically to meet accreditation standards, RD Exam test specifications and advances in the discipline. Majors who have not yet been admitted to upper division will be required to comply with those changes in order to receive a Verification Statement even though the change may not be required by the University to graduate.

5. Major (NUTR) courses must have been completed within 5 years of the verification date. At the discretion of the student’s advisor and the DPD Coordinator, Core Curriculum and Additional Requirements may also need to have been completed within 5 years of the verification date.

Further information on Verification Statements is available from the Accreditation Council for Education in Nutrition and Dietetics.

Assessment of Prior LearningCredit for transfer courses is evaluated by the Office of Admissions and certain stipulations apply as stated in the Policy for Issuing Verification Statements.

Academic AdvisingStudents are assigned a faculty advisor upon declaration of the major. Students meet with their advisor at least once per semester to discuss academic progress and career planning. A “Major’s Meeting” is convened each semester specifically for Freshman, Sophomores and new transfer students prior to registration to present information about the program, strategies for success and career paths.

The Center for Academic Advising & Student Support is available to provide guidance and services for issues related to the university Core Curriculum, transfer credit, and course registration. The Center is located in Peters Hall A104.

Student Input and Concerns

There is a student representative designated for the junior and senior classes. The representative will meet with faculty each semester to bring forward student concerns or suggestions regarding classes or the program. Students are encouraged to share their concerns with the class representatives. The names of the representatives will be announced in class.

If a student has a complaint regarding faculty, other students or the program it should first be brought to the chair of the department (831-5305).  The chair will either resolve the complaint or refer it to the appropriate administrator.

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Specific offices on campus are designated to deal with particular issues:

The Office of the Dean of Students provides general assistance for students with regards to complaints. The Office of Diversity and Equity provides specific information on student complaints regarding:

Sexual discrimination, harassment, and violence Sexual Orientation Race, color, and national origin discrimination Disability discrimination Age discrimination Retaliation

The Office of the Registrar provides procedures for filing grade appeals and problems regarding student rights as provided by the Family Educational Rights and Privacy Act (FERPA) Policy.

Complaints may also be directed to the Accreditation Council for Education in Nutrition and Dietetics:

120 S. Riverside PlazaSuite 2000Chicago, IL 60606800-877-1600  ext. 5400acend@eatright.org http://www.eatright.org/ACEND

Application Process for Internship Programs in Nutrition and Dietetics Planning for application to Internship Programs in Nutrition and Dietetics (IPND) begins when the major is declared. Career and IPND planning are addressed in academic advising sessions held each semester and reinforced in NUTR 301 Introduction to Professions in Nutrition and Dietetics class. The DPD Coordinator hosts 3 sessions each fall, specifically for seniors applying to IPNDs.

Please refer to the ACEND listing of Internship Programs in Nutrition and Dietetics and Internship Program Matching Information.

RD Resources SiteA D2L (“Desire to Learn” Learning Management System) site titled “RD Resources” has been established for program students and is accessible to all pre-major and major students through their D2L Home. It is the place to go for detailed and current information on a lot of relevant topics such as suggested minors and recommended electives, current faculty schedule, requirements for

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graduating as a Scholar Citizen, developing an ePortfolio, volunteer opportunities, and also peer tutoring and peer mentoring program.

The site also has information about Internship Programs in Nutrition and Dietetics, the RD Exam and Career Issues, specifically, links to important information on Computer Matching, Database of IPNDs, Dietetic Internship Forums, Announcements and Links to Open Houses, the Dietetic Internship Centralized Application System (DICAS), D & D Digital- the computer matching company, RU Courses Specified as part of the DPD curriculum- science or professional, Guidelines for requesting recommendations, RD Exam study resources, Graduate Programs in Nutrition and Dietetics and much more.

University Student PoliciesThe Office of the Dean of Students is the primary source for student policies. Specific policies are listed below.

Academic IntegrityAcademic Integrity is the cornerstone which an individual, as well as a community, can base a healthy and productive academic life on. Please refer to student resources regarding Academic Integrity.

Standards of Student ConductRadford University is a community of scholars and learners in which the ideals of freedom of inquiry, thought, expression, and the individual are sustained. With these ideals comes the responsibility of every student to hold him or herself to the standards of the Radford University community set forth in its policies. Choosing to join the Radford University community obligates each member to a code of civilized behavior. Please refer to the Standard of Student Conduct.

Non-Discrimination PoliciesRU complies with state and federal laws to ensure non-discrimination and equal opportunity. Please see the RU Non-discrimination Policy for details about the resolution and handling of complaints.

Academic PoliciesAll Radford University academic policies can be found in the in the Academic Policies section of the Undergraduate Catalog, posted on the website of the Office of the Registrar. It is the responsibility of the student to become familiar with the academic policies, curriculum requirements and associated deadlines posted in the catalog. It is ultimately the student’s responsibility to be cognizant of and comply with all university policies and procedures and to meet all stated requirements for the degree. Stated policies include the following:

Advising Standards of Academic Progress for Financial Aid Recipients

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Class Attendance/Absences Grades and Credit Grade Changes/Corrections and Appeals Repetition of Courses Transfer Credit Academic and Non-Academic Leave Call to Active Military Duty Withdrawal from Courses Academic Probation and Suspension Readmission and Academic Renewal Class Load Student Records Policy

Resources for Student Support Radford University provides many resources and support services to make your academic experience successful. View the comprehensive list of services and learn more about select services below.

Student SupportThe goals of TRIO-Student Support Services are to enhance academic skills, develop leadership potential, assist with financial literacy planning, encourage graduate school education, and support cultural enrichment activities in a comfortable, relaxed environment. By doing so, the program strives to retain and matriculates first generation students into productive positions within the professional work environment or into competitive graduate programs.

Academic SupportThe Learning Assistance Resources Center (LARC) is available for individual or group tutoring sessions, from College Reading and Learning Association (CRLA) certified trained tutors. The LARC also provides resources on effective study skills and test taking. Students are strongly encouraged to take advantage of these free services.

Disability Support The Disability Resource Office (DRO) provides reasonable academic accommodations for students with documented disabilities. These accommodations shall not compromise the University's academic standards. The Disability Resource Office is a resource to the RU community, facilitating the University's goal to remove physical and learning barriers that might infringe upon the individual's opportunity to fully participate in the university experience.

Mental Health SupportThe primary purpose of Student Counseling Services (SCS) is to assist students with typical student developmental issues and to provide short term, professional counseling to students with mental health concerns.

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Substance Abuse and Violence Education Support ServicesThe office of Substance Abuse and Violence Education Support Services is available to support students, whether it is encouraging them in their decisions to live well, ongoing services through recovery, or services related to sexual assault, dating violence, harassment, or stalking.

Student Health ServicesRadford University Student Health is fully accredited by the Association for Ambulatory Health Care, Inc. and is located on the ground floor of Moffett Hall. Visit the website for more information.

Technology SupportThe Technology Support Services unit has overall support responsibility for all technology-related services offered at Radford University. The Technology Assistance Center (831-7500) is the single point of entry for technology related questions or for assistance with computer problems or university IT systems. The Division of Information Technology provides training for faculty, staff, and students on the use of common software packages and certain university systems.

Teaching Resources CenterAs part of the College of Education and Human Development, students in Nutrition and Dietetics have access to support from the Teaching Resources Center located in Peters Hall. Services specifically applicable to NUTR majors include access to computers loaded with nutrition analysis software, copiers and scanners, equipment available for lending and discipline specific collections. Technology support for major specific projects is also provided.

Student Membership in Professional AssociationsStudents are encouraged to join professional associations at all levels and to become actively involved.

Student Academy of Nutrition and Dietetics (SAND@RU)Students are encouraged to join the Student Academy of Nutrition and Dietetics (SAND@RU). This student organization promotes the profession of dietetics through leadership opportunities, community services, and professional development. The organization enhances camaraderie among the students at all levels. Official announcements and meeting minutes are distributed to all majors through university email. A bulletin board near faculty offices displays announcements of events and opportunities. Students also keep in contact on Facebook at https://www.facebook.com/ru.nutr .

Academy of Nutrition and DieteticsThe Academy of Nutrition and Dietetics (www.eatright.org) is the world's largest organization of food and nutrition professionals. The Academy is committed to improving the nation's health and advancing the profession of dietetics through research, education and advocacy. Student membership in

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the Academy is strongly recommended. Member benefits include a variety of programs, products and resources including: 1) Leadership Opportunities, 2) Scholarships and Financial Aid, 3) Job Search Resources, 4) Networking and Mentoring, 5) Publications- Student Scoop, Food & Nutrition Magazine, Journal of the Academy of Nutrition and Dietetics, Daily e- News. Academy membership also includes membership in a state affiliate and deep discounts on books for classes. Visit AND’s Student Member Center for further information.

State and Local Affiliates of the Academy:

Virginia Academy of Nutrition and Dietetics http://eatrightvirginia.org/

Southwest Virginia Academy of Nutrition and Dietetics http://www.eatrightsvand.org/

Curriculum

The curriculum for the DPD is carefully planned according to ACEND standards. Students will notice that NUTR course syllabi list the specific Knowledge Requirements for the Registered Dietitian (KRDs) that are fulfilled in whole or part by each course. The course syllabi also list the Domains and Topic Areas of the RD Exam that are covered by each course.

The complete curriculum can be found in the NUTR section of the Undergraduate Academic Catalog. Course Descriptions for major classes and the Program of Study Check Sheet/ Sample 4-year Plan are listed below.

NUTR 214 - Introduction to Nutrition – Credits: (3)

Instructional Method: Three hours lecture.A study of the relationship of nutrition to health at various stages of life and in different lifestyles.Note(s): This course has been approved for Core Curriculum credit in Health and Wellness.

NUTR 300 - Medical Terminology – Credits: (1)

Instructional Method: One hour lecture.Prerequisites: NUTR major, or permission of instructor.Develops language skills necessary for effective communication in the health care setting.

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NUTR 301 - Introduction to Professions in Nutrition and Dietetics – Credits: (2)

Instructional Method: One hour lecture; two hours field experience.Prerequisites: Major in Nutrition and Dietetics and junior standing.Students are introduced into professions in nutrition, including educational preparation, areas of specialization and professional issues in the discipline.Note(s): Students cannot receive credit for both NUTR 301 and NUTR 100.

NUTR 303 - Nutrition Assessment – Credits: (3)

Instructional Method: Two hours lecture; two hours laboratory.Prerequisites: BIOL 310 and BIOL 311, or BIOL 322 and junior standing.Introduces techniques and interpretation of nutrition assessment parameters (dietary, physical, biochemical and clinical data) to determine the nutritional status, requirements and practice interventions/applications in health and disease.Note(s): Students cannot receive credit for both NUTR 403 and NUTR 303.

NUTR 304 - Research Methods in Nutrition and Dietetics – Credits: (3)

Instructional Method: Three hours lecture.Prerequisites: BIOL 310 and BIOL 311, or BIOL 322, NUTR 316, CHEM 101 or CHEM 120, and junior standing.A comprehensive overview of the research process including problem statements, literature review, research design, data collection, and interpretation of results. The course emphasizes knowledge and skills that are essential for critical evaluation of evidence based dietetic practice.Note(s): Students cannot receive credit for both NUTR 404 and NUTR 304.

NUTR 310 - Food Service Studies I: Introduction to Food Service Systems – Credits: (3)

Instructional Method: Three hours lecture.Prerequisites: Major in Nutrition and Dietetics and junior standing.Topics include history, current trends, menu development, food production and delivery systems, and physical facilities.Note(s): Students cannot receive credit for both NUTR 310 and NUTR 218.

NUTR 315 - Food Service Studies II: Operations Management – Credits: (4)

Instructional Method: Three hours lecture; two hours laboratory.Prerequisites: NUTR 310, NUTR 320, and junior standing.Topics include purchasing, receiving, and inventory management, food production operations management, and facility safety. The food sanitation component uses the National Restaurant Association’s Servsafe® Certification program.Note(s): Students cannot receive credit for both NUTR 315 and NUTR 219.

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NUTR 316 - Nutrition in the Life Cycle I: Maternal and Child – Credits: (3)

Instructional Method: Three hours lecture.Prerequisites: NUTR 214, BIOL 310 and BIOL 311, or BIOL 322, and junior standing.Examination of nutrition needs for pregnancy, lactation, infancy, childhood and adolescence, including normal nutrition as well as nutrition therapy for common conditions affecting these life stages. Physiological, psychological, and cultural aspects characteristic of each of these phases of the lifespan will be related to nutritional requirements and eating behaviors.

NUTR 317 - Nutrition in the Life Cycle II: Adult and Elderly – Credits: (3)

Instructional Method: Three hours lecture.Prerequisites: BIOL 310 and BIOL 311, or BIOL 322, NUTR 214, and junior standing.Examination of nutrition needs throughout the aging process, including normal nutrition and survey of nutrition therapies for common conditions affecting the young adult through older adult. Physiological, psychological, and cultural aspects characteristic of each of these phases of the lifespan will be related to nutritional requirements and eating behaviors.

NUTR 320 - Food Science and Preparation – Credits: (4)

Instructional Method: Two hours lecture; four hours laboratory.Prerequisites: Major in Nutrition and Dietetics and junior standing.Students learn the concepts related to the selection and preparation of standard food products.Note(s): Student cannot receive credit for both NUTR 320 and NUTR 204.

NUTR 405 - Community and Cultural Nutrition – Credits: (3)

Instructional Method: Three hours lecture.Prerequisites: NUTR 214, NUTR 316, NUTR 317, and senior standing.Students will study the cultural food patterns and the means of assessing and meeting nutritional needs of a community.Note(s): Students cannot receive credit for both NUTR 405 and NUTR 314.

NUTR 414 - Advanced Nutrition and Biochemistry I – Credits: (4)

Instructional Method: Four hours lecture.Prerequisites: NUTR 304, NUTR 316, NUTR 317, CHEM 103, CHEM 101 or CHEM 120, BIOL 310 and BIOL 311, or BIOL 322, BIOL 334, and senior standing.Presents a detailed study of the nutrients and their role in human intermediary metabolism and physiology.

NUTR 415 - Advanced Nutrition and Biochemistry II – Credits: (4)

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Instructional Method: Four hours lecture.Prerequisites: NUTR 304, NUTR 316, NUTR 317, CHEM 103, CHEM 101 or CHEM 120, BIOL 310 and BIOL 311, or BIOL 322, BIOL 334, and senior standing.Presents a detailed study of the nutrients and their role in human intermediary metabolism and physiology.

NUTR 420 - Diet Planning and Preparation – Credits: (4)

Instructional Method: Two hours lecture; four hours laboratory.Prerequisites: NUTR 316, NUTR 317, and NUTR 320.Emphasizes food preparation and menu planning for special diets. Food science principles will be highlighted, as well as culinary and presentation skills.

NUTR 425 - Medical Nutrition Therapy I – Credits: (4)

Instructional Method: Four hours lecture.Prerequisites: BIOL 310 and BIOL 311, or BIOL 322, CHEM 101 or CHEM 120, CHEM 103, NUTR 300, NUTR 303, NUTR 316, NUTR 317, and senior standing.The theoretical basis for diet modification in disease is integrated with knowledge of human physiology, immunology, pharmacology, and biochemistry. Students are introduced to the skills required of the professional nutrition care specialist and plan modified diets for select medical conditions.

NUTR 426 - Medical Nutrition Therapy II – Credits: (4)

Instructional Method: Four hours lecture.Prerequisites: NUTR 425. Continuation of NUTR 425.

NUTR 435 - Nutrition Counseling and Education I – Credits: (3)

Instructional Method: Three hours lecture.Prerequisites: BIOL 310 and BIOL 311, or BIOL 322, CHEM 101 or CHEM 120, CHEM 103, NUTR 303, NUTR 316, NUTR 317, PSYC 121, and senior standing.Presents current best practice techniques in nutrition counseling and education, including professional issues for the Registered Dietitian.

NUTR 436 - Nutrition Counseling and Education II – Credits: (3)

Instructional Method: Three hours lecture.Prerequisites: NUTR 435.Continuation of NUTR 435.

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Curriculum, 4-Year Plan, and Worksheet – next page

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NUTRITION AND DIETETICS MAJOR REQUIREMENTSMajor Courses (59 SH) Pre-requisitesNUTR 214 MET BY CORE REQUIREMENT ADMISSION TO NUTR UPPER DIVISION REQUIRED TO ENROLL IN THE FOLLOWING COURSES:Students must apply to register for upper division NUTR classes. The application and admission standards can be found at: www.radford.edu/nutr NUTR 300 Medical Terminology 1 (S)NUTR 301 Intro in Prof. in Nutrition & Dietetics 2 (F) Junior LevelNUTR 303 Nutrition Assessment 3 (F) BIOL 310, 311 & Junior LevelNUTR 304 Rsrch Methods in Nutr. & Dietetics 3 (S) BIOL 310, 311, NUTR 316, CHEM 101, Junior LevelNUTR 310 Food Service Studies I 3 (F) Junior LevelNUTR 315 Food Service Studies II 4 (S) NUTR 310, 320, Junior LevelNUTR 316 Nutr. Life Cycle I: Maternal & Child 3 (F) NUTR 214, BIOL 310, 311, Junior LevelNUTR 317 Nutr. Life Cycle II: Adult & Elderly 3 (S) NUTR 214, BIOL 310, 311, Junior LevelNUTR 320 Food Science and Preparation 4 (F) Junior LevelNUTR 405 Comm. & Cult. Nutrition 3 (F) NUTR 214, 316, 317, SR levelNUTR 414 Adv. Nutr. & Biochemistry I 4 (F) NUTR 304, 316, 317, CHEM 103, BIOL 310 & 311, 334, SR levelNUTR 415 Adv. Nutr. & Biochemistry II 4 (S) NUTR 304, 316, 317, CHEM 101, 103 BIOL 310, 311, 334, SR levelNUTR 420 Diet Planning & Preparation 4 (S) NUTR 320, 316, 317NUTR 425 Medical Nutrition Therapy I 4 (F) BIOL 322, NUTR 316, 317, 303, 300, CHEM 101, 103, SR levelNUTR 426 Medical Nutrition Therapy II 4 (S) NUTR 425NUTR 435 Nutr. Counseling & Educ. I 3 (F) PSYC 121, BIOL 310, 311, NUTR 303, 316, 317, CHEM 101, 103 SR levelNUTR 436 Nutr. Counseling & Educ. II 3 (S) NUTR 435

ADDITIONAL REQUIREMENTS (20 SH)CHEM 103 General Chemistry 4BIOL 105 Biology for Health Sciences 4BIOL 334 Microbiology 4 BIOL 105BIOL 310 & 311 Human Structure and Function I & II ________ 8 BIOL 105

A. Core Foundations (12SH) CORE 101 3

CORE 102 3

CORE 103* 3

CORE 201 3

CORE 202 3

NOTE: Courses listed in multiple areas can only be used to fulfill a single area requirement.

Students can use only one course with their major prefix to fulfill core requirements.

* Honors course – will replace CORE 101 & 102 for those students in the RU honors program

** Program requirements met through Core Curriculum 

B. Core Skills & Knowledge (16SH)Courses must be from different disciplines:MATHEMATICAL SCIENCES (3SH) MATH 137 3**

NATURAL SCIENCES (4 SH)CHEM 101 4**

HUMANITIES (3 SH) 3One of the following: CLSS 110, ENGL 200 HIST 101, 102 PHIL 111, 112, 114 POSC 110 RELN 111, 112, 203, 206

SOCIAL/BEHAV. SCIENCES(3SH) PSYC 121 3**VISUAL & PERFORMING ARTS (3 SH) 3One of the following: ART 100, 215, 216 CVPA 266 DNCE 111 MUSC 100, 121, 123 THEA 100, 180

A. National & International Perspectives (6SH)Courses must be from different disciplines:U. S. PERSPECTIVES (3 SH)

3One of the following: APST 200 ECON 101, 105, 106, ENGL 203 GEOG 201, 202, 203 HIST 111, 112 POSC 120, SOCY 110

GLOBAL PERSPECTIVES (3SH)

3One of the following: CVPA 266 ENGL 201, 202 FORL 103 GEOG 101, 102, 140, 280 HIST 101, 102 INST 101 ITEC 112 PEAC 200 RELN 112, 205, SOCY 121 THEA 180 WMST 101

  

B. Supporting Skills & Knowledge (9-11SH)NATURAL SCI. OR MATHEMATICAL SCIENCES (3-4 SH) STAT 200 3**

HUMANITIES, VISUAL & PERFORMING ARTS, OR FOREIGN LANGUAGES (3-4 SH)

3-4One of the following: CLSS 110 ENGL 200 HIST 101, 102 PHIL 111, 112, 114 POSC 110 RELN 111, 112, 203, 206 Or ART 100, 215, 216 DNCE 111 MUSC 100, 121, 123 THEA 100, 180 Or ARAB 100, 200, 210, 300 CHNS 101: 102, 201: 202 FORL 100, 109, 209, 309, 409, 200: 210 FREN 100, 200:210, 300, 320 GRMN 100, 200: 210, 300 LATN 101: 102, 201, 350 RUSS 100, 200, 210, 300 SPAN 101: 102, 201: 202

SOCIAL/ BEHAV. SCI. OR HEALTH & WELLNESS (3SH)NUTR 214 3**

NUTRITION AND DIETETICSNAME _______________________________________________ID#_____________________________

CORE CURRICULUM – 43-45 Semester Hours (SH)

A 3.0 GPA on all college work attempted and a 3.0 GPA in the major are required for admission into upper-division courses. Students are required to achieve and maintain a 3.0 GPA of higher to complete and graduate in this program.

Nutrition and Dietetics – 4-year Plan and Worksheet for 120 credit hoursStudents are recommended to take the courses listed below in the designated semesters.

Freshman Fall Freshman SpringUniv. Core A: Core Foundations(Must be taken in FR Fall)

CORE 101

3 Univ. Core A: Core Foundations(Must be taken in FR Spring)

CORE 102

3

Pre-RequisiteBiology for Health Sciences

BIOL 105

4 Pre-Req: Human Structure/Fn II(Prerequisite BIOL 105)

BIOL 311

4

Sophomore Fall Sophomore SpringUniv. Core A: Core Foundations(Must be taken in SO Fall)

CORE 201

3 Univ. Core A: Core Foundations(Must be taken in SO Spring)

CORE 202

3

Pre-Req: Human Structure/Fn I(Prerequisite BIOL 105)

BIOL 310

4 Pre-Req: Microbiology(Prerequisite BIOL 105)

BIOL 334

4

Students may take the courses listed below in any order during their freshman or sophomore years.Other Pre-Requisite Courses Pick 1 course for each of the following

categoriesUniv. Core B: Natural SciencesGeneral Chemistry

CHEM 101

4 Univ. Core B: Humanities_______________________

3

Univ. Core B: Mathematical Scs. College Algebra

MATH 137

3 Univ. Core B: VPA_______________________

3

Univ. Core B: Social/Behav. Scs.Introductory Psychology

PSYC 121

3 Coll. Core A: Global Perspective_______________________

3

Coll. Core B: Natural or Math Scs.Intro to Statistics

STAT 200

3 Coll. Core A: US Perspectives_______________________

3

Coll. Core B: Health & Wellness Intro to Nutrition

NUTR 214

3 Coll. Core B: Hum/VPA/Fr. Lang._______________________

3

Elective_______________________

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Once accepted to the program, students will be enrolled automatically in the lock-stepped courses listed below.Junior Year

Introduction to Professions in NUTR 2 Medical Terminology, online NUTR 1

1

Nutrition 301 300Nutrition Assessment, with Lab NUTR

3033 Research Methods in Nutrition NUTR

3043

Food Service I: Intro to Foodservice Systems

NUTR 310

3 Food Service II: Operations Management

NUTR 315

4

Nutr through Life Cycle I: Maternal & Child

NUTR 316

3 Nutr through Life Cycle II: Adult & Elderly

NUTR 317

3

Food Science and Preparation, with Lab

NUTR 320

4 General Chemistry, with Lab CHEM 103

4

Total Credits 15

Total Credits 15

Senior YearCommunity & Cultural Nutrition NUTR

4053 Diet Planning and Preparation, with

LabNUTR 420

4

Advanced Nutrition & Biochemistry I NUTR 414

4 Advanced Nutrition & Biochemistry II

NUTR 415

4

Medical Nutrition Therapy I NUTR 425

4 Medical Nutrition Therapy II NUTR 426

4

Nutrition Counseling & Education I NUTR 435

3 Nutrition Counseling & Education II NUTR436

3

Total Credits 14

Total Credits 15

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