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IN TR ODUCTION
TO
DIETETICS
FOR
N EW & PROSPECTIV E
STUDEN TS
Lynette M. Karls, MS, RDFaculty AssociateCoordinator Didactic Program in DieteticsDepartment of Nutritional Sciences1415 Linden DriveMadison, WI 53706
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INTRODUCTION TO DIETETICS
For New & Prospective Students
Table of Contents
Page
What is Dietetics? 1Dietitian vs. Nutritionist Whats the Difference? ... 1
Jobs/Careers in Dietetics and Nutrition ....
Employment Settings .... Specialties/Areas of Dietetics ..
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Job Titles . 6
Salaries/Job Outlook ... 7
Registered Dietitian Professional Credential ...
Step 1 & 2 Academics .... Step 3 Dietetics Internship ...... Step 4 Registered Examination for Dietitians ....
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11Licensure/Certification ..... 11
Additional Credentials ......
Undergraduate Certificates ..... Graduate Work ..... Board Certification ..... Certified Nutrition Support Dietitian .... Certified Diabetes Educator .... Board Certified Advanced Diabetes Management ... Certified Foodservice Management Professional .......
Certified Dietary manager/Certified Food Protection Professional ... Certified Fitness Professional ... School Foodservice Professional ... Certified Clinical Nutritionist ... Certified Nutrition Specialist .... Certified Health Education Specialist ....... National Certified Counselor .... International Board Certified Lactation Consultant, Registered Lactation Consultant Certified Professional in Health Care Quality .. Certified in Family and Consumer Sciences ..
ACE Certified Fitness Professionals .. ACSM Certifications ....
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Education/Academic Coursework ...............................................................................................
B.S. Degree vs Didactic Program in Dietetics (DPD) ....... Didactic Program in Dietetics (DPD) ...... B.S. Degree in Dietetics Additional UW-Madison/CALS Requirements B.S. Degree Programs in Dept. of Nutritional Sciences ....
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Introduction to Dietetics for New and Prospective Students
WHAT IS DIETETICS?Dietetics is a health-related career that involves translating the sciences of nutrition and food to
promote good health. In short, its Nutrition, Food & Health! It is a vital and growingprofession with many career possibilities. Dietitians have an aptitude for science, an interest in
nutrition and food, and enjoy working with people.
Dietetics is a challenging biological field. In addition to courses in nutritional
sciences and food science, you will study microbiology, physiology,
chemistry and biochemistry. Dietetics students also study foodservice
systems management, business, psychology, statistics and communication.
An interest in food is important because you will help people
select and obtain food to nourish their bodies in health and
disease. You may also manage the preparation and service offood for groups of people.
Working with people is a major part of the job, usually in a
teaching or supervisory role. You may teach individuals or
groups how to improve their eating behavior. You may hire
and train employees in food production as a food and nutrition
manager.
Dietitians and nutritionists plan food and nutrition programs, supervise meal preparation and
oversee the serving of meals. They prevent and treat illnesses by promoting healthy eating andrecommending dietary modifications. For example, dietitians might teach a patient with high
blood pressure how to use less salt when preparing meals, or create a diet reduced in fat and
sugar for an overweight patient. They might counsel patients with kidney disease or diabetes
on diet and nutrition principles important in treating their disease. They determine methods
and develop special formulations to feed patients who are unable to eat (e.g. critically ill and
comatose patients, etc.).
Dietitians manage food service systems for institutions such as hospitals and schools, promote
sound eating habits through education, and conduct research. Many dietitians specialize,
becoming a clinical dietitian, community dietitian, management dietitian, or consultant.
DIETITIAN VS NUTRITIONIST WHATS THE DIFFERENCE?Have you ever wondered what the difference is between a nutritionist and a dietitian? To
put it simply, a nutritionist has no concrete definition, while a dietitianhas credentials to
go with the term. Any person working in a health food store or otherwise can call themselves a
nutritionist. A Registered Dietitian (RD), is a credential just like a Registered Nurse (RN) or
Medical Doctor (MD). To become a Registered Dietitianyou must earn the minimum of a
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Bachelors Degree in Dietetics, complete an accredited Dietetic Internship, take and pass the RD
exam, and complete 75 continuing education credits every 5 years. (See section on Registered
Dietitian The Professional Credential.)
A Registered Dietitianis knowledgeable in the science of nutrition. They learn how to
interpret research studies and apply that knowledge to counseling individuals on how toimprove their lifestyle and health. He or she is able to review a persons medical history,
current symptoms, medications, supplements, exercise routine, weight, and eating habits and
give advice that is safe and effective for them to reach their goals.
A Nutritionist may or may not have the credentials of a Registered Dietitian. An RD is the
recognized authority on nutrition in the US. Some nutritionists claim they have credentials, but
if they are not an RD, their credentials may not be backed by science, education, and
experience. The RD credential signifies professional competence. The American Dietetic
Association (ADA) is the professional association that establishes the criteria for becoming
registered and administers the process. For further information on this association, see:
http://www.eatright.org
This picture is of Connie Diekman, former
President of the American Dietetic Association
with her dog, Eddie, who has a certificate
calling him a nutritionist from the American
Association of Nutritional Consultants. No
education or experience was needed to apply
for this certificate!
When hiring employees for work in the nutrition/dietetics field, employers look for the RD
credential. In fact, most positions in the nutrition/dietetics field require it. Who would you
trust with your health? An RD or Eddie?
JOBS/CAREERS IN DIETETICS AND NUTRITIONYou will find dietitians working in a wide variety of employment settings and in a variety of
specialties within the field of dietetics. Lets look at both employment settings and types of
specialties.
Employment Settings
1. Hospitals, HMOs or other health-care facilities educating
patients about nutrition and administering medical nutrition
therapy as part of the health-care team. They may also manage the
foodservice operations in these settings, as well as in schools, day-
care centers and correctional facilities, over-seeing everything from
food purchasing and preparation to managing staff.
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2. Corporate wellness and sports nutrition programs educating clients about the
connection between food, fitness and health. They work in a variety of corporate and
business settings, athletic teams, health/recreation clubs and spas.
3. Food and nutrition-related business andindustries
working in communications, consumer affairs, foodlabeling public relations, marketing, product development
or consulting with chefs in restaurants and culinary
schools.
4. Private practice working under contract with health-care or food companies, or in
their own business. They may provide services to foodservice or restaurant managers,
food vendors and distributors, athletes, nursing home residents, and company
employees.
5. Public health and community settings teaching, monitoring and advising the public
and helping improve their quality of life through healthy eating habits. They work in
public and home health agencies, day care centers, government funded programs (many
focus on pregnant women, children, elderly, disabled individuals and
underprivileged).
6. Universities and medical centers teaching physicians
assistants, nurses, dietetics students, dentists and others
the sophisticated science of foods and nutrition.
7. Research areas in food and pharmaceutical companies, universities and hospitals,
directing or conducting experiments to answer critical nutrition questions and findalternative foods or nutrition recommendations for the public.
Specialties/Areas of Practice
1. Clinical Nutrition a member of the health care team. They
develop and implement nutrition programs; assess patients
nutritional needs, determine nutritional diagnoses, develop
individual nutritional care plans, counsel patients and evaluate
clinical therapeutic outcomes. They confer with doctors and otherhealthcare professionals to coordinate medical and nutritional
needs. Some clinical dietitians specialize in managing the weight of
overweight patients or in the care of renal, diabetic, or critically ill
patients. Clinical dietitians may work in hospitals, nursing care
facilities, or outpatient settings.
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2. Community Nutrition a member of the community public health team. These
dietitians assess nutrition needs of individuals and population
groups. They plan and coordinate nutritional aspects of programs
aimed at improving health and preventing disease at the
community level. Community dietitians may also evaluateindividual needs, develop nutritional care plans, and instruct
individuals and their families. They provide instruction on grocery
shopping and food preparation to the elderly, children, and
individuals with special needs. They work in a variety of community
settings and clinics, with diverse groups of individuals where good
nutrition can improve the quality of life.
3. Food Service Management a member of the
management team. They plan, organize, direct and
evaluate food service systems. These dietitians are actively
involved in budgeting, employee training, personnel
management, and establishing and maintaining policies and
standards. They may work in schools, senior centers,
healthcare facilities, company cafeterias, prisons, hotels or restaurants.
4. Business and Industry employed to work in a variety of settings, including sales and
promotion, employee fitness and wellness programs, marketing/advertising, public
relations, product development, food manufacturing, and on the Internet. In these
areas, dietitians analyze foods, prepare literature for distribution, or report on issues
such as dietary fiber, vitamin supplements, or the nutritional content of recipes.
Supermarkets hire dietitians to work in areas of consumer education and food safety.(For example, seehttp://www.hyvee.com/company/careers/dietitian_careers.aspx)
5. Private Practice/Consultation previous experience in dietetic practice
is usually needed. These entrepreneurial dietitians provide advice on
services in nutritional care and therapeutics, sports nutrition or
food service management. They perform nutrition screenings for
their clients and offer advice on diet-related concerns such as
weight loss and cholesterol reduction, or improving athletic
performance through nutrition. These dietitians are generally
self-employed or work under contract with healthcare facilities,corporations, etc. Some work for wellness programs, sports teams, supermarkets, and
other nutrition-related businesses. They may consult with food service managers,
providing expertise in sanitation, safety procedures, menu development, budgeting, and
planning.
6. Education plan, implement, and evaluate educational experiences for dietetic,
medical, dental, nursing or other allied health students. They are employed by
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universities and health care facilities. Advanced education is generally required.
7. Research requires advanced preparation in research techniques and
often an advanced degree. Typically a research dietitian works closely
with other investigators in planning and implementing projects that
examine nutrient needs, functions, and interactions in humans or
animals. This dietitian may work in a clinical research center inhospitals or academic centers. Research activities may be incorporated
into all areas of dietetic practice clinical nutrition, community and
public health nutrition, foodservice management, etc.
In summary, the field of dietetics offers a wide array of job opportunities in a variety of
settings. It is a rewarding profession with an encouraging future. The current emphasis on
nutrition and health in this country enhances the marketability of the dietitian.
Note: a Registered Dietitian(RD) credential is typically required for employment in the
medical/health care field and preferred for many other employment opportunities in food
and nutrition. (See section on Registered Dietitian The Professional Credential.)
Although most positions in the health and wellness fields require the RD credential, there are
opportunities for students who earn their Bachelors Degree in Dietetics but do not complete
the RD requirements. Positions include Food Service Supervisor or Manager (ex. School
Nutrition Programs, College and University Dining Services, etc.); Community Nutritionist (ex.
WIC programs); jobs with Food, Health and Pharmaceutical companies (ex.
Research/Development, Sales, Marketing, and Consumer Relations); jobs with Food Distribution
Companies (ex. Marketing Associates); jobs in Health and Wellness (ex. Athletic Clubs,
Corporate Wellness programs, etc.); jobs in the hospitality industry, etc. In addition, graduates
of the B.S. Dietetics program are eligible to take the Registration Examination for DieteticTechnicians and obtain the Dietetic Technician Registered credential (DTR). (See:
http://www.cdrnet.org/certifications/rddtr/dtrindex.htmfor further information on this
process.)
CAREERS IN DIETETICS VIDEOPlease view this video by The American Dietetic Association for more information on careers:
http://www.eatright.org/students/careers/videos.aspx
Check out links to video interviews with professionals
working in the dietetics and nutrition field at:
http://www.nutrisci.wisc.edu/pphn2/
http://www.cdrnet.org/certifications/rddtr/dtrindex.htmhttp://www.cdrnet.org/certifications/rddtr/dtrindex.htmhttp://www.eatright.org/students/careers/videos.aspxhttp://www.eatright.org/students/careers/videos.aspxhttp://www.nutrisci.wisc.edu/pphn2/http://www.nutrisci.wisc.edu/pphn2/http://www.nutrisci.wisc.edu/pphn2/http://www.eatright.org/students/careers/videos.aspxhttp://www.cdrnet.org/certifications/rddtr/dtrindex.htm -
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JOB TITLESHere are some examples of Job Titles that have been held by
graduates of dietetics programs. Some positions require the RD
Credential, some do not.
Cardiovascular Nutritionist or Dietitian Chef RD
Clinical Dietitian Clinical Nutrition Manager
Communications Specialist Community Health Educator
Community Nutritionist Consultant Dietitian
Consumer Advocate Cooperative Extension Educator/Specialist
Corporate Dietitian or Corporate Wellness Dietitian Corrections Dietitian
Diabetes Educator Didactic Program Director
Dietary Coordinator Dietary Manager
Dietetic Technician Director of Nutrition & Food Services
Director Wellness Program Editor or Editorial Director
Educator Fitness Specialist
Food Allergy Specialist Food Bank Nutritionist
Food Behavioralist Food Marketing Consultant
Food & Nutrition Strategist Food Purchaser
Food Service Director or Food Service Manager Food Service Supervisor
Food Service Systems Manager Food/Nutrition Writer or Author or Journalist
Health Communication Specialist or Consultant Health Education Specialist or Consultant
Health/Lifestyle Coach Instructor/Lecturer
Internship Director Marketing Director
Media Consultant Medical Nutrition Therapist
Nutrition Communications Specialist Nutrition Consultant or Nutrition/Health Consultant
Nutrition Consulting Company Owner Nutrition Coordinator for Head Start Program
Nutrition Counselor Nutrition EducatorNutrition Informaticist Nutritionals Sales Representative
Nutritionist or Nutrition Specialist Nutrition Researcher/Scientist
Nutrition Support Dietitian Nutrition Therapist
Outpatient Dietitian Patient Services Manager
Pediatric/Neonatal Dietitian Personal Chef
Pharmaceutical Company RD Preventive Medicine Nutritionist
Private Practice Dietitian Product Developer/Director of Product Development
Production Manager Professional Speaker
Professor Public Health Nutritionist
Public Relations Consultant Purchasing Manager
Recipe Developer Registered Dietitian
Renal Nutritionist or Dietitian Research Assistant
Research Coordinator Restaurant Consultant
School Foodservice Director School Nutrition Specialist
Specialty Food Company Consultant Spokesperson
Sports and Cardiac Rehab Dietitian Sports Nutritionist or Sports/Lifestyle Nutritionist
Supermarket/Retail Dietitian Territory Sales Manager
Weight Management Nutritionist or Dietitian Wellness Coach or Wellness Dietitian
Wellness Coordinator WIC Nutritionist/Program Director
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SALARIES/JOB OUTLOOKAccording to ADAs 2009 Dietetics Compensation and Benefits survey, the
median full-time salary for RDs in all positions was ~ $56,700/year; the
range was from ~ $40,000 to > $90,000. Variability in salary is based onmany factors including education, scope of responsibility, employment
setting, region of the country and supply of RDs. Completion of a masters
degree added ~ $5,500/year; earning a PhD added ~ $29,000/year above
RDs with only a bachelors degree.
Having one or more specialty certifications (see section on Additional Credentials/Graduate
Work) was associated with an increased median wage of ~ $2,500/year over those with no
certifications. The two credentials associated with the highest median wages are CFPP
(Certified Food Protection Professional) at ~ $63,000/year and CSSD (Certified Specialist in
Sports Dietetics) at ~ $64,000/year.
Years of dietetics experience is strongly associated with compensation; those with 20 or more
years of experience earn a median wage more than $16,600/year above those in the under-5-
year bracket.
Supervisory responsibility is strongly associated with wage gains; those reporting direct and/or
indirect supervision of 100 or more employees have a median wage nearly 50% greater than
the typical RD. Those supervising 10 to 49 employees earn about 10% more than the typical
RD.
Budget responsibility is also associated with higher wages, with gains
increasing as budget size increases. Those responsible for budgets of $1
million or more earn a median wage nearly 50% greater than those with no
budget responsibility. One fourth of those managing the biggest budgets
earn an annual wage of over $98,000/year.
Wages tend to be highest in the practice areas of food and nutrition management, consultation
and business, education and research. Wages tend to be lowest in the areas of clinical
nutrition-inpatient and community nutrition.
Regarding wages by employment sector, those who are self-employed earn the highest medianwages ($65,000) followed by those employed in government ($60,500). Those working at for-
profit or nonprofit institutions earn about the same median wage ($54,000 - $56,000).
Specific work settings for which median wages are highest include: pharmaceutical or nutrition
products manufacturer, distributor or retailer ($80,000); food or equipment manufacturer,
distributor, or retailer ($67,600); contract food management company ($67,000); school
foodservice K-12 ($65,000); and college, university, or teaching-hospital faculty ($65,500).
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Based on the primary position selected in the survey, RDs worked in the following practice
areas:
Clinical nutrition acute care/inpatient 30%
Clinical nutrition ambulatory care 17%
Clinical nutrition long-term care 9%
Community 11%
Food and nutrition management 12%
Consultation and business 8%
Education and research 7%
According to the U.S. Bureau of Labor Statistics, employment of dietitians is expected to grow
by 9 % (as fast as the average for all occupations) from now through 2018 because of the
increased emphasis on disease prevention, a growing and aging population and public interest
in nutrition. Employment in hospitals is expected to show little change because of anticipated
slow growth and reduced lengths of hospital stay. Faster growth, however, is anticipated in
nursing homes, residential care facilities and physician clinics.
Dietitians with specialized training, an advanced degree, or certifications beyond the particular
State's minimum requirement will experience the best job opportunities. Those specializing in
renal and diabetic nutrition or gerontological nutrition will benefit from the growing number of
diabetics and the aging of the population.
Job growth will result from an increasing emphasis on disease prevention through improveddietary habits. A growing and aging population will boost demand for nutritional counseling and
treatment in hospitals, residential care facilities, schools, prisons, community health programs,
and home healthcare agencies. Public interest in nutrition and increased emphasis on health
education and prudent lifestyles also will spur demand, especially in food service management.
Also, with increased public awareness of obesity and diabetes, Medicare coverage has been
expanded to include medical nutrition therapy for renal and diabetic patients, creating job
growth for dietitians and nutritionists specializing in those diseases.
For additional information on job outlook and salaries in the field, read the Department of
Labor's Bureau of Labor Statistics Occupational Outlook Handbook (section for Dietitians and
Nutritionists) located at: http://www.bls.gov/oco/ocos077.htm This site has information on
the Nature of the Work; Training, Other Qualifications, and Advancement; Employment; Job
Outlook/Projections; Earnings/Wages; Related Occupations; and Sources of Additional
Information.
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REGISTERED DIETITIAN THE PROFESSIONAL CREDENTIALAs mentioned above, most jobs in dietetics especially in the health and wellness areas
require the credential ofRegistered Dietitian or RD. The RD is the nationally recognized expert
in food and nutrition. The credential tells employers (and the public) that you have met certain
standards for knowledge and skills. Most professions (especially health care) certify
competency in their members in some way i.e. Registered Nurses, Registered Pharmacists,Certified Public Accountants, etc. Registered Dietitians (RDs) have met the following criteria to
earn the RD credential:
1. Completed a minimum of a bachelors degree at a U.S. regionally accredited universityor college.
2. Completed coursework that constitutes a Didactic Program in Dietetics (DPD) asdefined by the Commission on Accreditation for Dietetics Education (CADE) of the
American Dietetic Association (ADA).
3. Completed a CADE-accredited Dietetic Internship Program at a health-care facility,college/university, community agency, or a foodservice corporation or combined withundergraduate or graduate studies. Typically, a practice program will run 9 to 12 months
in length.
4. Passed a national examination administered by the Commission on DieteticRegistration (CDR).
Further information on the process to become a Registered Dietitian may be found at:
http://www.eatright.org/students/education/starthere.aspx
STEP 1 and STEP 2: Academics
The first two items can be accomplished by completing the B.S. Degree in
Dietetics at the University of Wisconsin-Madison which combines the
American Dietetic Associations 2008 Eligibility Requirements and
Accreditation Standards for Didactic Programs in Dietetics (DPD), UW-
Madisons general education requirements for a bachelors degree, and
requirements to complete a bachelors degree in the College of Agricultural
and
Life Sciences (CALS).
Upon successful completion of the B.S. Degree in Dietetics, a Verification Statement will be
issued to the student. This statement indicates that he/she has successfully completed an
accredited Didactic Program in Dietetics (DPD), has obtained a minimum of a bachelors degreeand, thus may pursue a Dietetic Internship.
STEP 3: Dietetic Internship
Following completion of the B.S. Degree in Dietetics, students must be accepted into and
complete a post-baccalaureate Dietetic Internship. These programs require a minimum of 1200
hours of supervised practice and help students gain practical experience in clinical dietetics,
community nutrition, foodservice management and many other areas in the field of dietetics.
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For a complete list of all dietetic internship programs in the country, see:
http://www.eatright.org/CADE/content.aspx?id=10760
Acceptance into Dietetic Internship programs has become extremely competitive with national
acceptance rates around 50%. Acceptance into Dietetic Internships is based upon a number of
factors including:
Overall undergraduate GPA and GPA in science and professional courses (3.3 or above,although a slightly lower GPA may be accepted along with strong work or volunteer
experience)
Dietetics related work and volunteer experience Leadership experience Letters of recommendation Letter of application Interview
For further information on availability of Dietetic Internships and how to improve your chances
of acceptance, see: http://www.eatright.org/students/education/internships.aspx
In addition, please see the following Dietetics Modules available on the Department of
Nutritional Sciences website (http://www.nutrisci.wisc.edu):
Looking Ahead Improving Your Chances of Obtaining a Dietetic Internship Dietetic Internship Application Guide Interviewing
Each module includes a Handbook and a power-point presentation with audio.
STEP 4: Registration Examination for Dietitians
After the internship, students must take and pass the national
Registration Examination for Dietitians. To maintain a Registered
Dietitian status, dietetics professionals must complete at least 75 credit
hours in approved continuing education every 5 years. For more
information regarding the examination, refer to CDRs Web site at:
www.cdrnet.org
LICENSURE/CERTIFICATION
In addition to RD credentialing, many states have regulatory laws for dietitians
and nutrition practitioners. Frequently these state requirements are met
through the same education and training required to become an RD.
There are three levels ofstate regulation in the field of dietetics and currently
46 states have statutory provisions regarding professional regulation of
http://www.eatright.org/CADE/content.aspx?id=10760http://www.eatright.org/CADE/content.aspx?id=10760http://www.eatright.org/students/education/internships.aspxhttp://www.eatright.org/students/education/internships.aspxhttp://www.nutrisci.wisc.edu/http://www.nutrisci.wisc.edu/http://www.nutrisci.wisc.edu/http://www.cdrnet.org/http://www.cdrnet.org/http://www.cdrnet.org/certifications/licensure/index.htmhttp://www.cdrnet.org/certifications/licensure/index.htmhttp://www.cdrnet.org/http://www.nutrisci.wisc.edu/http://www.eatright.org/students/education/internships.aspxhttp://www.eatright.org/CADE/content.aspx?id=10760 -
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dietitians and/or nutritionists. The most restrictive of these regulations is Licensure which
means that the state statutes include an explicitly defined scope of practice, and performance
of the profession is illegal without first obtaining a license from the state. Licensing of dietitians
and nutritionists assures the public that individuals disseminating nutrition advice have the
appropriate education and experience. Licensure laws protect the public from unscrupulous
and unqualified individuals who would portray themselves as nutrition experts. It is the goal ofthe American Dietetic Association to have licensure for dietitians in all 50 states.
The second level is Statutory certification, which limits use of particular titles to persons
meeting predetermined requirements, while persons not certified can still practice the
occupation or profession. The state of Wisconsin currently has this level, but is working toward
licensure.
Registration is the third level and least restrictive form of state regulation. (This type of
registration is different from the RD credential obtained through the Commission on Dietetic
Registration within ADA.) As with certification, unregistered persons are permitted to practice
the profession. Typically, exams are not given and enforcement of the registration requirement
is minimal.
A summary of laws that regulate dietitians (and the list of states requiring them) can be found
at:http://www.cdrnet.org/certifications/licensure/index.htm
For a listing of state licensure agencies from the Commission on Dietetic Registration, go to:
http://www.cdrnet.org/certifications/licensure/agencylist.htm
ADDITIONAL CREDENTIALS
Undergraduate Certificates
Some departments and programs at UW-Madison offer certificates in addition
to majors. Normally a certificate is earned by completing a set of approved
courses. A certificate is earned separately from, or in addition to, an
undergraduate major. A list of Certificates offered on this campus can be
found at: http://www.wisc.edu/academics/majors.php
For information about a specific certificate, students should consult with an advisor in the
program offeringthe certificate. A link to each certificate program is included on the web pagenoted above. Certificate programs that have been popular with dietetics students include:
Business (for non-business majors), Specialist in Gerontology, and Gender & Womens Studies.
http://www.cdrnet.org/certifications/licensure/index.htmhttp://www.cdrnet.org/certifications/licensure/index.htmhttp://www.cdrnet.org/certifications/licensure/index.htmhttp://www.cdrnet.org/certifications/licensure/agencylist.htmhttp://www.cdrnet.org/certifications/licensure/agencylist.htmhttp://www.wisc.edu/academics/majors.phphttp://www.wisc.edu/academics/majors.phphttp://www.wisc.edu/academics/majors.phphttp://www.cdrnet.org/certifications/licensure/agencylist.htmhttp://www.cdrnet.org/certifications/licensure/index.htm -
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Graduate Work
A Masters degree is not required to practice as a Registered Dietitian. Approximately 50% of
RDs hold Masters degrees and this number is higher in certain areas of the country such as
Washington, DC, New York City, popular east/west coast cities, and cities with large research
universities.
RDs hold Masters (and Doctorate) degrees in a variety of different disciplines including: Business (including MBA) Clinical Nutrition Management Clinical Practice Doctorate Community/Public Health Nutrition (including MPH) Counseling and Education Dietetics/Nutrition Education Exercise Physiology Food and Nutrition Food Safety Food Science Food Service System Management Health Care Administration Health Education Health Promotion and Wellness Hospitality Management Human Resource Management Informatics International Nutrition Marketing Medical Nutrition Therapy/Human Nutrition Nutrition Biochemistry/Metabolism Nutrition Communication Nutritional Genomics Nutrition Policy Nutritional Science Psychology Sports Nutrition Sustainable Food Systems Many others . . . . . .
As you can see, there are a wide variety of graduate degrees that complement the RD
credential!
You will find a list of advanced degree programs on the following website:
http://www.eatright.org/students/education/advanceddegrees.aspx
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These advanced degree programs are not accredited by the Commission on Accreditation for
Dietetics Education (CADE) of the American Dietetic Association and do not meet the
requirements for the registration examination for dietitians. This list should be used as a guide
only; this is not an all-inclusive list of advanced degree programs in nutrition, dietetics and
related areas.
Although a Masters degree is not currently required by ADA, one may be preferred or required
for certain positions such as critical care, public health program management, clinical
nutrition in tertiary care (research oriented) medical centers, higher level management
positions, education, and research. RDs with Masters degrees may be more competitive for
jobs and may earn higher salaries.
Some students choose to pursue their Masters degree immediately after they complete their
B.S. degree, then apply for Dietetic Internships. This may improve your competitiveness in the
internship application process. However, its important to know what area of dietetics you wish
to pursue before choosing a graduate program. As mentioned above, there are many different
graduate degrees that complement the RD credential. There are also several combined
Dietetic Internship/Masters degree programs in the United States and this may be a good
option for students who know the area of dietetics/graduate degree program they wish to
pursue. Information on these programs can be found on the program list from the American
Dietetic Association (http://www.eatright.org/CADE/content.aspx?id=10760).
While some students choose to pursue their Masters degree immediately after they complete
their B.S. degree or during the internship, it is not necessary to do so. Many dietitians choose
to work as an RD for a few years before entering a Masters program and may complete a part-
time Masters degree program while continuing to work.
Board Certification
In addition to graduate studies, dietitians may also choose to become
Board Certified by the Commission on Dietetic Registration (CDR) in a
number of specialties. These credentials are:
Board Certified Specialist in Gerontological Nutrition (CSG) -granted in recognition of an applicant's documented practice
experience and successful completion of an examination in
gerontological nutrition.
Board Certified Specialist in Sports Dietetics (CSSD) -granted in recognition of anapplicant's documented practice experience and successful completion of anexamination in the sports dietetics.
Board Certified Specialist in Pediatric Nutrition (CSP)- granted in recognition of anapplicant's documented practice experience and successful completion of a clinical
problem simulation examination in the pediatric nutrition.
Board Certified Specialist in Renal Nutrition (CSR)- granted in recognition of anapplicant's documented practice experience and successful completion of a clinical
problem simulation examination in renal nutrition.
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Board Certified Specialist in Oncology Nutrition (CSO)- granted in recognition of anapplicant's documented practice experience and successful completion of an
examination in oncology nutrition.
These credentials typically require that the candidate have been a RD for at least 2 years and
have from 1500-2000 hours of practice in the area of specialty. For further information onthese specialties certified by the Commission on Dietetic Registration, - including criteria for
eligibility to sit for the examinations - see:
http://www.cdrnet.org/certifications/CDRCertification.htm
Certified Nutrition Support Dietitian (CNSD)
Dietitians practicing in the area of Nutrition Support may obtain the credential Certified
Nutrition Support Dietitian (CNSD). CNS Dietitians are those with specialized nutrition
support knowledge. Large or teaching hospitals may require the certification for dietitians on
the nutrition support team or those functioning in the role of nutrition support dietitian. The
program is administered through the American Society of Parenteral and Enteral Nutrition.Eligibility for the certification includes two years of experience in specialized nutrition support,
the RD credential, and successful completion of the certification exam. For further information,
see: http://www.nutritioncare.org/nbnsc/
Certified Diabetes Educator (CDE)
Since 1986, the National Certification Board for Diabetes Educators has offered
certification in the field of diabetes education. The Certification Process for
Diabetes Educators to obtain the credentials "Certified Diabetes Educator"
(CDE) includes:
1. Professional education (registered nurse, occupational therapist,optometrist, pharmacist, physical therapist, physician, physician
assistant, podiatrist, or Registered Dietitian) OR a minimum of a master's degree in
one of the following areas: nutrition, social work, clinical psychology, exercise
physiology, health education, or specified areas of study in public health;
2. Professional practice experience - minimum of two years of professional practiceexperience in diabetes self-management education in health care setting AND
minimum of 1,000 hours of diabetes self-management education experience within
the past five years; and
3. Current employment in a primary role as a diabetes educator a minimum of fourhours per week, or its equivalent, at the time of application.
For further information on becoming a Certified Diabetes Educator (CDE), see:
http://www.ncbde.org/
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Board Certified Advanced Diabetes Management (BC ADM)
The National Certification Board for Diabetes Educators also offers a credential inAdvanced
Diabetes Management. This credential is available for Registered Nurses, Dietitians, and
Pharmacists. Eligibility for an RD requires a graduate degree and clinical practice hours in
advanced diabetes management. For further information, see:
http://www.diabeteseducator.org/ProfessionalResources/Certification/BC-ADM/
Certified Foodservice Management Professional (FMP)
The certified Foodservice Management Professional (FMP) designation is a measure of
professional achievement for food service managers. Although not a requirement for
employment or necessary for advancement, voluntary certification can provide recognition of
professional competence, particularly for managers who acquired their skills largely on the job.
The National Restaurant Association Educational Foundation awards the FMP designation to
managers who achieve a qualifying score on a written examination, complete a series of
courses that cover a range of food service management topics, and meet standards of work
experience in the field. For further information, see: http://managefirst.restaurant.org/fmp/
Certified Dietary Manager (CDM), Certified Food Protection Professional (CFPP)
A Certified Dietary Manager (CDM), Certified Food Protection Professional (CFPP) has passed a
nationally recognized credentialing exam offered by the Certifying Board for Dietary Managers.
The exam is written by content experts, and administered by The American College Testing
Program (ACT). The exam covers 10 competency areas which fall under four major headings:
Nutrition, Management of Food Service, Sanitation, and Human Resource Management. The
CDM, CFPP credentials indicate that these individuals have the training and experience to
competently perform the responsibilities of a dietary manager. For further information, see:
http://www.cdmcareer.info/
Certified Foodservice Professional (CFSP)
This North American Association of Food Equipment Manufacturers offers a certificate for
foodservice professionals. Tobe considered for the Certified Foodservice Professionaldesignation, candidates are required to successfully complete a written examination and
provide documented evidence of foodservice activities. For information, see:
http://www.mafsi.org
School Foodservice and Nutrition Specialist (SFNS)
The School Foodservice and Nutrition Specialistcredential is formal recognition of professional
knowledge in school foodservice and nutrition. Individuals with the credential are generallyemployed as school foodservice directors, who are responsible for menu planning, purchasing,
food safety training and financial management of the school lunch program. The program is
administered through the School Nutrition Association. For further information, see:
http://www.schoolnutrition.org
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Certified Clinical Nutritionist (CCN)
The Certified Clinical Nutritionist credential is offered through the International and American
Associations of Clinical Nutritionists (IAACN). Certification requires satisfying CORE
requirements, credential review approval, completion of the Post Graduate Studies in Clinical
Nutrition Program, and a passing score on the written CCN exam. For further information, see:
http://www.cncb.org/
Certified Nutrition Specialist (CNS)
The Certified Nutrition Specialistcredential is offered by the Certification Board of Nutrition
Specialists of the American College of Nutrition. It requires an advanced degree in the field of
nutrition (or an allied field) and documented continuing education in nutrition or a specific
number of hours of postgraduate, supervised experience in nutrition. Information may be
found at: http://www.cbns.org/
Certified Health Education Specialist (CHES)
The National Commission for Health Education Credentialing, Inc. offers a credential as a
Certified Health Education Specialist. Eligibility to take the exam is based on academic
qualifications demonstrating competency in Seven Areas of Responsibility for Health
Educators. Please see: http://www.nchec.org/ for additional information.
National Certified Counselor (NCC)
The National Certified Counselorcredential is offered by the National Board for Certified
Counselors and achieved by successfully completing graduate-level course work, a counseling
practicum, the National Counselor Exam (NCE), and 2,000 hours of postgraduate counseling,
supervised experience. See: http://www.nbcc.org/
International Board Certified Lactation Consultant (IBLC), Registered Lactation Consultant(RLC)
An International Board Certified Lactation Consultantis a health care professional who
specializes in the clinical management of breastfeeding. They are certified by the International
Board of Lactation Consultant Examiners, Inc. and work in a wide variety of health care settings,
including hospitals, pediatric offices, public health clinics, and private practice. Registered
Lactation Consultant (RLC) is the official title of a consultant who has passed the IBCLE exam.
Seehttp://www.iblce.org for further information.
Certified Professional in Health Care Quality (CPHQ)
The Certified Professional in Health Qualitycredential recognizes professional and academic
achievement by individuals in the field of healthcare quality management. The comprehensive
body of knowledge includes quality management, quality improvement, case management,
utilization management and risk management at all employment levels and in all healthcare
settings. This certification is offered by the Healthcare Quality Certification Board of the
National Association for Healthcare Quality. More information may be found at:
http://www.cphq.org/
http://www.cncb.org/http://www.cncb.org/http://www.cbns.org/http://www.cbns.org/http://www.nchec.org/_Files/_Items/NCH-MR-TAB6-78/Docs/CHES%20Responsibilities.pdfhttp://www.nchec.org/_Files/_Items/NCH-MR-TAB6-78/Docs/CHES%20Responsibilities.pdfhttp://www.nchec.org/http://www.nchec.org/http://www.nbcc.org/http://www.nbcc.org/http://www.iblce.org/http://www.iblce.org/http://www.iblce.org/http://www.cphq.org/http://www.cphq.org/http://www.cphq.org/http://www.iblce.org/http://www.nbcc.org/http://www.nchec.org/http://www.nchec.org/_Files/_Items/NCH-MR-TAB6-78/Docs/CHES%20Responsibilities.pdfhttp://www.nchec.org/_Files/_Items/NCH-MR-TAB6-78/Docs/CHES%20Responsibilities.pdfhttp://www.nchec.org/_Files/_Items/NCH-MR-TAB6-78/Docs/CHES%20Responsibilities.pdfhttp://www.cbns.org/http://www.cncb.org/ -
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Certified in Family and Consumer Sciences (CFCS)
The American Association of Family and Consumer Sciences offers a credential titled Certified
in Family and Consumer Sciences. This Certification is based on individual mastery of
knowledge common and essential to all family and consumer sciences professionals as verified
by a minimum of a baccalaureate degree and successful completion of the National Family and
Consumer Sciences Examination. For further information, see:http://www.aafcs.org/certification/
ACE - Certified Fitness Professionals
The American Council on Exercise (ACE) has four core fitness certification
programs, each with a unique population and/or programming as described
below:
1. ACE Personal Trainer Certification (ACE-CPT) - designed for fitness
professionals providing one-on-one or small-group fitness instruction to apparently
healthy individuals.
2. ACE Group Fitness Instructor Certification (ACE-GFI) - designed for fitness professionals
teaching any form of exercise to apparently healthy individuals in a group setting.
3. ACE Lifestyle & Weight Management Consultant Certification (ACE-LWMC) - designed
for advanced fitness professionals working with overweight and obese clients in need of
programming that brings together the three critical components of long-term weight
management success: exercise, nutrition, and lifestyle change.
4. ACE Advanced Health & Fitness Specialist Certification (ACE-AHFS) - designed for
advanced fitness professionals working with clients in need of preventative and post-
rehabilitative fitness programming for cardiovascular, pulmonary, metabolic, and
musculoskeletal diseases and disorders, as well as clients in special populations such as
older adults, youth, and pre- and post-natal.
In order to earn an ACE certification, candidates must first meet the eligibility requirement for
that credential, and then must register for and pass the certification examination. Information
regarding ACE certification examinations, including eligibility criteria, registration, format,
design, administration, scoring, passing criteria, professional code of conduct, and maintaining
an ACE certification can be found at: http://www.acefitness.org.
ACSM Certifications
The American College of Sports Medicine has several certification programs, as described
below:
1.
ACSM Certified Personal Trainer2. ACSM Certified Health Fitness Specialist3. ACSM Certified Clinical Exercise Specialist4. ACSM Registered Clinical Exercise PhysiologistFor further information on these certifications, see: http://www.acsm.org
http://www.aafcs.org/certification/http://www.aafcs.org/certification/http://www.acefitness.org/http://www.acefitness.org/http://www.acsm.org/http://www.acsm.org/http://www.acsm.org/http://www.acefitness.org/http://www.aafcs.org/certification/ -
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EDUCATION/ACADEMIC COURSEWORK
As discussed previously, the requirements to become a Registered
Dietitian (RD) are: completion of a Bachelors Degree, completion of
coursework that constitutes a Didactic Program in Dietetics (DPD),
completion of a Dietetic Internship and a passing score on the Registration
Examination for Dietitians. The first two involve academic coursework.
B.S. Degree vs Didactic Program in Dietetics (DPD)
If you do not have a bachelors degree, you may meet both of these requirements at UW-
Madison by completing the B.S. Degree in Dietetics.
The B.S. Degree in Dietetics is composed of 2 elements:
1. Didactic Program in Dietetics (DPD) courses, and2. B.S. degree requirements as specified by UW-Madison and the College of
Agricultural and Life Sciences (CALS)
If, however, you already have a Bachelors degree (any field), it is not necessary for you to
complete the B.S. Degree in Dietetics. However, you must complete the coursework that
constitutes our Didactic Program in Dietetics (DPD) in order to be eligible to apply for a Dietetic
Internship.
Lets look at the courses required to meet each of these elements (DPD and B.S. degree
requirements).
Didactic Program in Dietetics (DPD)The DPD at UW-Madison provides the required dietetics
coursework to meet the Foundation Knowledge and Skill
requirements set by the American Dietetic Association (ADA) for
the academic component in the education of future dietitians.
UW-Madisons DPD is accredited by the Commission on
Accreditation for Dietetics Education (CADE) of ADA. Students
who complete the program and obtain a Bachelors degree are
eligible to apply for Dietetic Internships. (Students completing
the B.S. Dietetics degree program at UW-Madison automatically
complete the DPD as part of the required coursework.) Specific
courses required for the UW-Madison DPD and their role in theprogram are described in the table on the next page.
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Didactic Program in Dietetics (DPD) at UW-Madison
Subject Role in the Program/Profession Requirement UW-Madison Courses
Communications Much writing (nutrition education
materials, reports, letters, etc), public
speaking, and teaching required in jobs
One spoken and one written
course; written course must be
higher than introductory level
Spoken: Com Arts
100, 105, 262 or LSC
360
Written: LSC 111, 212
or English 201
OR
Spoken/Written if
taken together: LSC
100 and 212
Psychology Working with people,
teaching/motivating clients and
employees required in jobs
One introductory psychology
course
Psychology 202
Education Teaching clients or employees
involved in many jobs
Course on theories in educating
adults
Ed Psych 301 OR
INTER-HE 427, 428 or515 OR Agronomy 379
Statistics Need statistics background to interpret
research studies or if performing
research
One introductory statistics course
Chemistry Foundation for Food Science and
Nutritional Sciences
Two semesters of inorganic
chemistry and one semester of
organic chemistry; inorganic
chemistry courses must include
labs and first course must require
algebra; organic chemistry must
be at intermediate level; organic
chemistry lab not needed
Inorganic: Chemistry
103 and 104, OR
Chemistry 109;
Organic Chemistry
341 OR 343
Biochemistry Foundation for Food Science and
Nutritional Sciences
One semester of biochemistry,
intermediate or advanced level
Biomol Chem 314 OR
Biochem 501 OR
Biomol Chem 503
Microbiology Background for Food Science and
Nutritional Sciences courses especially
for topics such as food borne illnesses,
food safety issues, infectious diseases
Introductory course(s) in
microbiology; must include lecture
and lab components
Microbiology 101 or
303, AND
Microbiology 102 OR
304
Zoology Introduction to general biological
principles; background for all science
courses
Introductory course(s) in zoology;
must include lecture and lab
components
Zoology 101 and 102,
OR Zoology 151
Physiology Foundation for Nutritional Sciences
courses, study of organ systems and
how the body works
Intermediate level course(s) in
physiology; must include lecture
and lab components
Physiology 335
Business Background for food service
management courses; many jobs
require management of people and
businesses
Intermediate course in
organizational behavior
MHR 300
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Subject Role in the Program/Profession Requirement UW-Madison Courses
Food Science Food Science/Chemistry - chemical,
physical and microbiological properties
of food
Foodservice Operations technical
operations in quantity foodservice
systems
Foodservice Management -
organizational and managerial skills
specific to food and nutrition services
Course in food properties and
manipulations; must require
chemistry and biology as
prerequisites; must include lecture
and lab
Must include lecture and lab in
foodservice operations
Course on management of food
and nutrition services.
Food Science 301
Food Science 437 and
Food Science 438
Food Science 537
Nutritional
Sciences
Introduction to Profession of Dietetics -
jobs/careers, dietetic internships,
improving your portfolio, interviewing,
writing skills, etc.
Human Nutrition biological basis for
nutritional requirements; background
for clinical and community nutrition
courses
Community/Life-Cycle Nutrition
nutrition in life cycle stages;
food/nutrition and relationship to
selected chronic diseases; community
nutrition programs.
Clinical Nutrition - alterations in
nutrition and metabolism that
accompany disease states; nutritional
care in clinical settings/disease states
Biochemical Nutrition - biochemical and
physiological fundamentals of nutrition
Introductory course on
profession/jobs/careers in
dietetics; must include portfolio
and interviewing/writing skills for
job/dietetic internship applications
Intermediate level human
nutrition course
Community and life-cycle nutrition
class with prerequisites of Human
Nutrition and Physiology
Advanced level course in clinical
nutrition with prerequisites of
nutrition and biochemistry courses
Advanced biochemical nutrition
course; prerequisite - biochemistry
NS 200
NS 332
NS 431 (must receive
grade of C or better in
NS 332 and Physiology
335 to enroll in NS
431; strictly enforced)
NS 631
NS 510
Capstone
Courses
Undergraduate Capstone Seminar
evaluating research articles; develop
professional oral presentation
Applications in Clinical Nutrition
clinical problem solving and application
of the nutritional care process;
develops critical thinking, teamwork
and communication skills needed by
the dietetic intern and dietitian.
Advanced level course
prerequisite of NS 510 or
concurrent registration
Advanced level course requiring
application of clinical nutrition to
clinical cases and simulations
NS 500
NS 520
In summary, the courses in the table above are required to complete the Didactic Program in
Dietetics(DPD)at UW-Madison. See the Course Planning Checklist in the Appendix of this
handbook for a list of DPD courses, as well.
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B.S. Degree in Dietetics Additional UW-MADISON/CALS Requirements
The DPD coursework has been outlined above. The table below lists additional requirements
specified by UW-Madison and CALS to complete a Bachelors of Science Degree in Dietetics. If
you are completing your first Bachelors degree, these are the additional courses you need to
complete the degree. If you already have a Bachelors degree (any field), it is not necessary for
you to complete these courses.
Subject Requirement UW-Madison Courses
Communication A 2-3 credits See * below
Communication B 2-3 credits See * below
Ethnic Studies 3 credits See * below
International Studies 3 credits See Curriculum Sheet for specific courses
Mathematics 3 credits Math 112 OR by placement exam
Humanities 6 credits Humanities courses are designated with an "H", L,
or "Z" in the Timetable/Schedule of Classes
*The following symbols are used in the UW-Madison course listings to indicate how courses
count toward satisfying the communication, and ethnic studies portions of the General
Education Requirements.
aCommunication Part A
bCommunication Part B
eEthnic Studies
SPECIAL NOTES: For the Bachelor of Science Degree, students must complete a minimum of
120 credits with at least a 2.0 cumulative GPA. Students must take their last 30 credits in
residence while officially enrolled in CALS. Degree credit will be granted only once for courses
that are repeated.
All requirements needed to complete the B.S. Degree in Dietetics are summarized on the
Dietetics Curriculum Sheet located in the Appendix of this Handbook and found online at:
http://www.cals.wisc.edu/students/majors/Dietetics.php.
B.S. Degree Programs in the Department of Nutritional Sciences
Are you wondering what the difference is between the B.S. Degree in Dietetics and the B.S.
Degree in Natural Sciences with a major in Nutritional Sciences?
First of all, the terms degree and major are different. Each UW-Madison school and college
has a set of requirements that students must complete to earn a degree. Degrees are offeredat the bachelors, masters, and doctoral level. Within each degree, there is a group of courses
required to complete a major. A specific degree program may offer more than one major. A
specific majormay be found in more than one degree program.
http://www.cals.wisc.edu/students/majors/Dietetics.phphttp://www.cals.wisc.edu/students/majors/Dietetics.phphttp://www.cals.wisc.edu/students/majors/Dietetics.php -
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FRESHMEN
High school students interested in a career in dietetics should pursue a well-rounded and
rigorous program with emphasis on science, mathematics, social studies, foreign languages and
communication skills (oral and written). Chemistry, biology, and advanced biology are strongly
recommended. Admission to the university is competitive and selective. There are minimum
course requirements for application; however, most students admitted have completed a
significantly larger number of courses in all areas.
Freshmen are admitted with the Pre-Dietetics (PDI) classification. For information on
admission to UW-Madison see the Office of Admissions website at:
http://www.admissions.wisc.edu/
Freshmen receive academic advising when they attend the Student Orientation, Advising, and
Registration (SOAR) program. For further information on this program, see:
http://www.newstudent.wisc.edu/soar/
NOTE: Admission to UW-Madison and Pre-Dietetics (PDI classification) does not guarantee
admission to the B.S. Degree in Dietetics program (ADI classification) which has additional
admission requirements.
See the section in this handbook titled Admission Requirements Dietetics (ADI
Classification)for more details.
ADMISSIONS TO PDI INTERNAL TRANSFERS
http://www.admissions.wisc.edu/http://www.admissions.wisc.edu/http://www.newstudent.wisc.edu/soar/http://www.newstudent.wisc.edu/soar/http://www.newstudent.wisc.edu/soar/http://www.admissions.wisc.edu/ -
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Students currently enrolled at UW-Madison may transfer into the dietetics program as a Pre-
Dietetics student (PDI classification) if they have not yet completed the requirements for
Dietetics. See the section in this handbook titled Admission Requirements Dietetics (ADI
Classification)to learn what they are. Transfer into the College of Agricultural and Life
Sciences (CALS) requires a minimum of 2.000 Cumulative GPA. There are 2 steps in thetransfer process.
STEP 1: Attend CALS Transfer Session
The first step in learning more about transferring to CALS and pursuing the dietetics program is
to attend a CALS Transfer Session.
Sessions are held every Monday, Tuesday, and Wednesday at 3:30 pm during the Fall and
Spring semesters in Agricultural Hall, Rm. 116. Students should reserve a seat ahead of time by
calling (608) 262-3003 or by stopping in at Rm. 116 Agricultural Hall. Please arrive to the
session 5 minutes early to check-in.
For information about the College of Agricultural and Life Sciences, see:
http://www.cals.wisc.edu/students/prospectiveStudents/
For further information about admission to CALS, you may call (877) 919-CALS or (608) 262-
3003. You may also send an email [email protected] write to:
Prospective Students Services
College of Agricultural and Life Sciences
116 Agricultural Hall
1450 Linden Dr.
Madison, WI 53706.
STEP 2: Academic Advising
After you have attended the CALS Transfer Session, the next step is to contact the Department
of Nutritional Sciences for academic advising. You may schedule a meeting with an academic
advisor by contacting:
Kate Wilmot
Phone: (608) 262-2727
Email: [email protected]
Office: Nutritional Sciences Building, Rm. 266
http://www.cals.wisc.edu/students/prospectiveStudents/http://www.cals.wisc.edu/students/prospectiveStudents/mailto:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]://www.cals.wisc.edu/students/prospectiveStudents/ -
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BEFORE MEETING WITH YOUR ACADEMIC ADVISOR1. Attend CALS Transfer session.2. Run a DARS report with Dietetics as the Degree Program. For information on DARS,
see p. 33 of this handbook, or review the following website:
http://registrar.wisc.edu/documents/DARS_Students_Quick_Guide.pdf
3. Email DARS report to advisor or bring it with you to the appointment!4. Check off the courses you have completed using the Curriculum Sheet for Dietetics,
available at: http://www.cals.wisc.edu/students/majors/Dietetics.phpBring this with
you to the appointment!
5. Review all Dietetics Program information located on the Department of NutritionalSciences website:http://www.nutrisci.wisc.edu
6. Review all information on careers in Dietetics on ADA website:http://www.eatright.orgSee the Student Center.
Be Prepared For Your Advising Session!
Remember to bring a DARS report and the Dietetics Curriculum Sheet!
NOTE: Admission to CALS and Pre-Dietetics (PDI Classification) does not guarantee
admission to the B.S. Degree in Dietetics program (ADI classification) which has additional
admission requirements.
See the section in this handbook titled Admission Requirements Dietetics (ADI
Classification)for more details.
Note: Some of the courses required for admission into the Dietetics program (ADI
classification) require a PDI Classification for priority registration (i.e. Physiology 335 and
Food Sciences 301, for example). Thus, it is best to transfer into CALS and obtain the PDI
classification as soon as you decide to pursue this course of study. Currently enrolled UW-
Madison students who are interested in transferring to Dietetics and meet the admission
requirements may apply to be admitted to the Dietetics program directly.
http://registrar.wisc.edu/documents/DARS_Students_Quick_Guide.pdfhttp://registrar.wisc.edu/documents/DARS_Students_Quick_Guide.pdfhttp://www.cals.wisc.edu/students/majors/Dietetics.phphttp://www.cals.wisc.edu/students/majors/Dietetics.phphttp://www.nutrisci.wisc.edu/http://www.nutrisci.wisc.edu/http://www.nutrisci.wisc.edu/http://www.eatright.org/http://www.eatright.org/http://www.eatright.org/http://www.eatright.org/http://www.nutrisci.wisc.edu/http://www.cals.wisc.edu/students/majors/Dietetics.phphttp://registrar.wisc.edu/documents/DARS_Students_Quick_Guide.pdf -
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ADMISSIONS TO PDI EXTERNAL TRANSFERS
A transfer student who is not currently enrolled at UW-Madison may be admitted as a Pre-
Dietetics (PDI) student. There are 4 steps in the transfer process that should be followed in
sequence.
STEP 1: Apply for Admission to UW-Madison
Students wishing to enter UW-Madison with the PDI classification must apply to the University
by February 1 for summer and fall sessions and October 1 for spring admission. For information
on admission as a transfer student to UW-Madison see the following resources:
UW-Madison Transfer Admission Expectations:http://www.admissions.wisc.edu/images/UW_TransferExpectations.pdf
o Includes Minimum Requirements for Application. UW-Madison Transfer Student Admission Information:
http://www.admissions.wisc.edu/transfer.php
o Requirements & Expectationso Application Process & Dateso Transfer Credit Informationo Transfer Agreements
UW-Madison Office of Admissions : http://www.admissions.wisc.edu/ Application for admission to UW-Madison:
http://www.admissions.wisc.edu/applyOnline.php
NOTE: Admission to UW-Madison and Pre-Dietetics (PDI Classification) does not guarantee
admission to the B.S. Degree in Dietetics program (ADI classification) which has additional
admission requirements.
See the section in this handbook titled Admission Requirements Dietetics (ADI
Classification)for more details.
STEP 2: Obtain Evaluation of Transfer Credits
Upon admission to UW-Madison, the Office of Admissions will send you an Evaluation ofTransfer Credits. It is important to have this document BEFORE you see an academic advisor
in the Department of Nutritional Sciences. The Department of Nutritional Sciences and their
advisors do not have the authority to evaluate your transcript and determine course
equivalency. This can only be completed by the admissions office upon receipt of your
application to UW-Madison. It is difficult for advisors to help you plan your course of study
without this information.
http://www.admissions.wisc.edu/images/UW_TransferExpectations.pdfhttp://www.admissions.wisc.edu/images/UW_TransferExpectations.pdfhttp://www.admissions.wisc.edu/images/UW_TransferExpectations.pdfhttp://www.admissions.wisc.edu/transfer.phphttp://www.admissions.wisc.edu/transfer.phphttp://www.admissions.wisc.edu/transfer.phphttp://www.admissions.wisc.edu/http://www.admissions.wisc.edu/http://www.admissions.wisc.edu/applyOnline.phphttp://www.admissions.wisc.edu/applyOnline.phphttp://www.admissions.wisc.edu/applyOnline.phphttp://www.admissions.wisc.edu/http://www.admissions.wisc.edu/transfer.phphttp://www.admissions.wisc.edu/transfer.phphttp://www.admissions.wisc.edu/images/UW_TransferExpectations.pdfhttp://www.admissions.wisc.edu/images/UW_TransferExpectations.pdf -
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Depending on the school(s) you have attended, equivalencies for your courses may be listed in
one of our online transfer equivalency databases. Students transferring from another UW
System school or a Wisconsin Technical College can find freshman- and sophomore-level course
equivalencies on theTransfer Information System (TIS) at: http://tis.uwsa.edu/
Students attending an out-of-stateschool should check UW-MadisonsTransfer EquivalencyDatabase (TED) at: http://www.admissions.wisc.edu/transfer/ted/index.php for courses
frequently transferred. TED is updated with more courses and colleges as current offerings are
evaluated. You may also talk to your advisor at your CURRENT school about how courses may
transfer.
STEP 3: Attend SOAR for Transfer Students
Academic advising is provided during SOAR. For further information on this program see:
http://www.newstudent.wisc.edu/soar/
STEP 4: Academic Advising
Once you are admitted to UW-Madison as a PDI student, you will be assigned an academic
advisor in the Department of Nutritional Sciences who can help you plan your schedule of
classes, provide further information on the dietetics program, and determine when you are
eligible to apply for admission to the Dietetics program (ADI classification). Before speaking to
an advisor in the Department of Nutritional Sciences, be sure you have received an Evaluation
of Transfer Creditsfrom UW-Madison Admissions Office (as mentioned in Step 2). You may
schedule a meeting with an academic advisor by contacting: Kate Wilmot at: Phone: (608) 262-
2727 Email: [email protected] Office: Rm. 266, Nutr. Sci. Bldg.
BEFORE MEETING WITH YOUR ACADEMIC ADVISOR1. Attend SOAR for transfer students.2. Obtain Evaluation of Transfer Credits. Bring this with you to the appointment!3. Run a DARS report with Dietetics as the Degree Program. For information on DARS,
see p. 33 of this handbook, or review the following website:
http://registrar.wisc.edu/documents/DARS_Students_Quick_Guide.pdf
4. Email DARS report to advisor or bring it with you to the appointment!5. Check off the courses you have completed using the Curriculum Sheet for Dietetics,
available at: http://www.cals.wisc.edu/students/majors/Dietetics.phpBring this with
you to the appointment!
6. Review all Dietetics Program information located on the Department of NutritionalSciences website:http://www.nutrisci.wisc.edu
7. Review all information on careers in Dietetics on ADA website:http://www.eatright.orgSee the Student Center.
Be Prepared For Your Advising Session!Remember to bring your Evaluation of Transfer Credits, a DARS report, and the Dietetics
Curriculum Sheet!
http://tis.uwsa.edu/http://tis.uwsa.edu/http://tis.uwsa.edu/http://tis.uwsa.edu/http://www.admissions.wisc.edu/transfer/ted/index.phphttp://www.admissions.wisc.edu/transfer/ted/index.phphttp://www.admissions.wisc.edu/transfer/ted/index.phphttp://www.admissions.wisc.edu/transfer/ted/index.phphttp://www.admissions.wisc.edu/transfer/ted/index.phphttp://www.newstudent.wisc.edu/soar/http://www.newstudent.wisc.edu/soar/mailto:[email protected]:[email protected]://registrar.wisc.edu/documents/DARS_Students_Quick_Guide.pdfhttp://registrar.wisc.edu/documents/DARS_Students_Quick_Guide.pdfhttp://www.cals.wisc.edu/students/majors/Dietetics.phphttp://www.cals.wisc.edu/students/majors/Dietetics.phphttp://www.nutrisci.wisc.edu/http://www.nutrisci.wisc.edu/http://www.nutrisci.wisc.edu/http://www.eatright.org/http://www.eatright.org/http://www.eatright.org/http://www.eatright.org/http://www.nutrisci.wisc.edu/http://www.cals.wisc.edu/students/majors/Dietetics.phphttp://registrar.wisc.edu/documents/DARS_Students_Quick_Guide.pdfmailto:[email protected]://www.newstudent.wisc.edu/soar/http://www.admissions.wisc.edu/transfer/ted/index.phphttp://www.admissions.wisc.edu/transfer/ted/index.phphttp://www.admissions.wisc.edu/transfer/ted/index.phphttp://www.admissions.wisc.edu/transfer/ted/index.phphttp://tis.uwsa.edu/http://tis.uwsa.edu/ -
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ADMISSIONS TO PDI 2ND
DEGREE CANDIDATES
Students who have already completed a 4 year college degree (Bachelors degree) from UW-
Madison or other accredited institutions may, if eligible, pursue the Dietetics Program. These
students would need to complete the Didactic Program in Dietetics (DPD). See the Course
Planning Checklist located in the Appendix of this Handbook for a list of courses required tocomplete the DPD at UW-Madison.
Although it is not necessary to actually complete a 2nd degree, students must apply as a 2nd
degree candidate (rather than as a special student) to receive registration priority and be
eligible for future admission into the Dietetics Program (ADI classification).
Second degree students interested in pursuing dietetics should follow the following 3 steps in
sequence.
STEP 1: Apply for Admission to UW-MadisonStudents who have a bachelors degree should apply to UW-Madison as a 2
ndDegree
Candidate. For further information on applying for UW-Madison admission as a 2nd
Degree
student, see:http://www.admissions.wisc.edu/
IMPORTANT NOTE: In order to be admitted as a 2nd
Degree Candidate in the Department of
Nutritional Sciences with the PDI Classification, you must have:
1. A minimum cumulative college GPA of > 3.000, and
2. Completed the equivalent of UW-Madisons Chemistry 103 with a grade of B or
better. (Chemistry 103 can be completed as a special student at UW-
Madison.)
Second-Degree students are admitted with the Pre-Dietetics (PDI) classification and may
apply for admission to the Dietetics Program (ADI classification) after they have completed
admission requirements. Following completion of the DPD, you are eligible to apply to Dietetic
Internships.
NOTE: Admission to UW-Madison and Pre-Dietetics (PDI Classification) does not guarantee
admission to the B.S. Degree in Dietetics program (ADI classification) which has additional
admission requirements.
See the section in this handbook titled Admission Requirements Dietetics (ADI
Classification)for more details.
http://www.admissions.wisc.edu/http://www.admissions.wisc.edu/http://www.admissions.wisc.edu/http://www.admissions.wisc.edu/ -
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STEP 2: Obtain Evaluation of Transfer Credits
Upon admission to UW-Madison, the Office of Admissions will send you an
Evaluation of Transfer Credits. It is important to have this document
BEFORE you see an academic advisor in the Department of Nutritional
Sciences. The Department of Nutritional Sciences and their advisors do not have the authority
to evaluate your transcript and determine course equivalency. This can only be completed bythe admissions office upon receipt of your application to UW-Madison. It is difficult for advisors
to help you plan your course of study without this information.
Depending on the school(s) you have attended, equivalencies for your courses may be listed in
one of our online transfer equivalency databases. Students transferring from another UW
System school or a Wisconsin Technical College can find freshman- and sophomore-level course
equivalencies on theTransfer Information System (TIS) at: http://tis.uwsa.edu/
Students attending an out-of-stateschool should check ourTransfer Equivalency Database
(TED) at: http://www.admissions.wisc.edu/transfer/ted/index.php for courses frequently
transferred. TED will continue to be updated with more courses and colleges as current
offerings are evaluated. You may also talk to your advisor at your CURRENT school about how
courses may transfer.
STEP 3: Academic Advising
Once you are admitted to UW-Madison as a PDI student, you will be assigned an academic
advisor in the Department of Nutritional Sciences who can help you plan your schedule of
classes and determine when you are eligible to apply for admission to the Dietetics Program
(ADI classification). Before speaking to an academic advisor in the Department of Nutritional
Sciences, you need to obtain an Evaluation of Transfer Credits (as mentioned in Step 2). You
may schedule a meeting with an academic advisor by contacting: Kate Wilmot at (608) 262-2727 Email: [email protected] Office: Rm. 266, Nutr. Sci. Bldg.
BEFORE MEETING WITH YOUR ACADEMIC ADVISOR1. Obtain Evaluation of Transfer Credits. Bring this with you to the appointment!2. Run a DARS report with Dietetics as the Degree Program. For information on DARS,
see p. 33 of this handbook, or review the following website:
http://registrar.wisc.edu/documents/DARS_Students_Quick_Guide.pdf
3. Email DARS report to advisor or bring it with you to the appointment!4. Check off the courses you have completed using the Course Planning Checklist available
in the Appendix of this handbook. Bring this with you to the appointment!5. Review all Dietetics Program information located on the Department of Nutritional
Sciences website:http://www.nutrisci.wisc.edu
6. Review all information on careers in Dietetics on ADA website:http://www.eatright.orgSee the Student Center.
Be Prepared For Your Advising Session! Remember to bring your Evaluation ofTransfer Credits, a DARS report and the Course Planning Checklist!
http://tis.uwsa.edu/http://tis.uwsa.edu/http://tis.uwsa.edu/http://tis.uwsa.edu/http://www.admissions.wisc.edu/transfer/ted/index.phphttp://www.admissions.wisc.edu/transfer/ted/index.phphttp://www.admissions.wisc.edu/transfer/ted/index.phphttp://www.admissions.wisc.edu/transfer/ted/index.phpmailto:[email protected]:[email protected]://registrar.wisc.edu/documents/DARS_Students_Quick_Guide.pdfhttp://registrar.wisc.edu/documents/DARS_Students_Quick_Guide.pdfhttp://www.nutrisci.wisc.edu/http://www.nutrisci.wisc.edu/http://www.nutrisci.wisc.edu/http://www.eatright.org/http://www.eatright.org/http://www.eatright.org/http://www.eatright.org/http://www.nutrisci.wisc.edu/http://registrar.wisc.edu/documents/DARS_Students_Quick_Guide.pdfmailto:[email protected]://www.admissions.wisc.edu/transfer/ted/index.phphttp://www.admissions.wisc.edu/transfer/ted/index.phphttp://tis.uwsa.edu/http://tis.uwsa.edu/ -
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HOW LONG WILL THIS TAKE ME?
Second degree candidates often want to know how long it will take them to
complete the DPD before they apply to UW-Madison. The amount of time it
takes students with a degree to complete the DPD varies widely. It can only be
determined after you have submitted an application for admission to UW-Madison and receive your Evaluation of Transfer Credits.
Past experience has shown, however, that it takes a minimum of 3 years to
complete the DPD if you do not have a strong science background; it could
take longer. If you have a strong science background (2 semesters of inorganic
chemistry, organic chemistry, zoology, bacteriology, physiology, etc.), you may
be able to complete it in 2-3 years. This isjust an estimate and is completely
dependent upon how your courses transfer.
Your academic advisor can help you determine this once you are admitted to UW-Madison and
have an Evaluation of Transfer Credits from UW-Madison Office of Admissions. Your advisor
can also determine when you will be ready to apply for admission to the Dietetics Program (ADI
Classification).
SHOULD I APPLY TO GRADUATE SCHOOL (INSTEAD OF 2ND
DEGREE)?
If you plan to pursue a career as a Registered Dietit