Didactic Program in Dietetics, Certificate
Saint 浪花直播 University鈥檚 didactic program in dietetics, offered at the Doisy College of Health Sciences, prepares you to become a registered dietitian/nutritionist. You can still satisfy the requirements to gain eligibility for the program if听you have a degree in a different area of study.
Curriculum Overview
SLU鈥檚 didactic program in dietetics (DPD) enrolls students who have already obtained an undergraduate degree in an alternate field and are pursuing a career on the path to becoming a registered dietitian/nutritionist.
The didactic program in dietetics听features two curricular track options for DPD completion: a culinary track and a standard track. After completing the curriculum, you will earn a DPD verification statement that will prepare you to apply for dietetic internship programs, which are required to become a registered dietitian.
Clinical and 浪花直播 Opportunities
Saint 浪花直播 University also offers a 15-month combined Master of Science/Dietetic Internship. Open to those who have completed the didactic program in dietetics certificate,听the internship trains students to become competent entry-level dietitians and prepare for the dietetic registration examination while earning a master's degree.
Careers
Registered dietitians/nutritionists frequently work in hospitals or other health care facilities, as well as in food and nutrition-related businesses and industries.听They may also work in schools, hospitals, commercial kitchens, catering companies or nutrition and culinary services.
Admission Requirements
Admission criteria for transfer students include:
- A minimum 2.75 GPA on a 4.00 scale
- Four years of high school English
- Three years of high school math and science (including one year of chemistry and one year of biology)
- A self-evaluation of transcripts
For priority enrollment in courses, applications should be complete by June 1 for a fall start date and Dec. 1 for a spring start date.
International Applicants
All admission policies and requirements for domestic students apply to international students, along with the following:
- You must demonstrate听.
- Proof of financial support must include:
- A letter of financial support from the person(s) or sponsoring agency funding your time at Saint 浪花直播 University.
- A letter from the sponsor's bank verifying that the funds are available and will be so for the duration of your study at the University.
- Academic records, in English translation, of students who have undertaken postsecondary studies outside the United States must include the courses taken and/or lectures attended, practical laboratory work, the maximum and minimum grades attainable, the grades earned or the results of all end-of-term examinations, and any honors or degrees received. WES and ECE transcripts are accepted.
Self-evaluation Directions for Applicants
Choose the appropriate self-evaluation of transcripts. Once the self-evaluation is complete, send your unofficial transcript and self-evaluation of courses to听Lauren Landfried, Ph.D., RD, LD, FAND, at Lauren.Landfried@health.slu.edu.听
- Self-evaluation of Transcripts, Courses Required for DPD Verification (Standard)
- Self-evaluation of Transcripts, Courses Required for DPD Verification (Culinary Track)
- Fill in the corresponding course title and number, as well as the name of the institution and the grade you received. Official approval of course substitution will only occur after acceptance and enrollment into the program.
- Include a course description or preferably a course syllabus for any course in question. If you do not have a syllabus, try contacting that institution's department to request a copy for the appropriate year.
- A transcript must be included with the self-evaluation. An unofficial copy is acceptable.
- International students must have their transcript reviewed by听
To assist in filling out your self-evaluation of the transcript, you can view听the undergraduate transfer articulation page.
Tuition
Tuition | Cost Per Year |
---|---|
Undergraduate Tuition | $54,760 |
Additional charges may apply. Other resources are listed below:
Information on Tuition and Fees
Scholarships and Financial Aid
For priority consideration for graduate assistantship, apply by Feb. 1.
For more information, visit the Office of Student Financial Services.
Accreditation
Saint 浪花直播 University's MS-DI program is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), the accrediting agency for the Academy of Nutrition and Dietetics.
Accreditation Council for Education in Nutrition and Dietetics (ACEND)
120 South Riverside Plaza, Suite 2190
Chicago, Illinois 60606-6995
312-899-0040 ext. 5400
- Graduates will be able to demonstrate听effective professional听communication in听the transmission of听food and nutrition听information.
- Graduates will be able to demonstrate the ability to develop听辫补迟颈别苍迟-肠别苍迟别谤别诲听care plans that听reflect a value f辞谤听the inherent worth听of others.
- Graduates will be able to demonstrate听nutrition education听methods to听facilitate diet changes in diverse听populations.
- Graduates will be able to articulate the value听of nutrition and听dietetics听professionals in an interprofessional听care context.听
- Graduates will be able to evidence the proper use of professional literature to make evidence-based nutrition care听decisions.
Program Objectives
Goal 1: To prepare a generalist, internship-eligible graduate who has achieved basic competencies as identified by the Core Knowledge Requirements and Expected Learning Outcomes
- The program鈥檚 one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.
- At least 70 percent of program graduates apply for admission to a supervised practice program prior to or within 12 months of graduation.
- At least 50 percent of program graduates are admitted to a supervised practice program within 12 months of graduation.
- A minimum of 80 percent of students completing dietetic internships and/or post-baccalaureate programs will indicate that they 鈥渟trongly agree鈥 or 鈥渁gree鈥 that their undergraduate education adequately prepared them for their post-BS education.
- At least 80 percent of students completing dietetic internships and/or post-baccalaureate programs will indicate that they strongly agree or agree that their undergraduate education made them competitive with colleagues from other programs.
- At least 80 percent of program students* complete program/degree requirements within three years (150 percent of the program length). Program completion rate is calculated by tracking students from the beginning of the junior year.听 听*ACEND-specific objectives
Goal 2: To prepare a graduate who is knowledgeable about nutritional care in multiple settings and demonstrates specific personal and professional competencies.
- A minimum of 80 percent of dietetic internship directors will indicate that graduates were more than satisfactorily prepared for success in their dietetic internship program.
- A minimum of 80 percent of students will indicate that they strongly agree or agree that they felt adequately prepared for the dietetic internship program.听听
Goal 3: To provide a basis for further development and life-long learning that will assure continued competence.
- A minimum of 85 percent of graduates will answer that they agree or strongly agree that the DPD program instilled a desire for continued development as a self-learner.
Goal 4: To prepare a graduate who will contribute to society based on the development of a sense of community and social/civic responsibility.
- A minimum of 75 percent of graduating seniors will have participated in a total of at least 20 hours of service learning by the end of the DPD program.
- A minimum of 85 percent of graduates will indicate that they agree or strongly agree that the DPD program supported the development of judgments respectful of the inherent dignity and worth of individuals. 听
DPD Certificate Standard Track
Code | Title | Credits |
---|---|---|
Prerequisites * | ||
叠滨翱尝听1240 &补尘辫;听叠滨翱尝听1245 | General Biology: Information Flow and Evolution and Principles of Biology I Laboratory | 4 |
叠尝厂听4510 | Medical Microbiology | 4 |
颁贬贰惭听1110 &补尘辫;听颁贬贰惭听1115 | General Chemistry 1 and General Chemistry 1 Laboratory | 4 |
颁贬贰惭听1120 &补尘辫;听颁贬贰惭听1125 | General Chemistry 2 and General Chemistry 2 Laboratory | 4 |
颁贬贰惭听2410 &补尘辫;听颁贬贰惭听2415 | Organic Chemistry 1 and Organic Chemistry 1 Laboratory | 4 |
颁贬贰惭听3600 | Principles of Biochemistry | 3 |
贰颁翱狈听1900 | Principles of Economics | 3 |
贰狈骋尝听1900 | Advanced Strategies of Rhetoric and 浪花直播 | 3 |
滨笔贰听2100 | Interprofessional Collaboration and Healthcare in Global Context | 3 |
惭骋罢听3000 | Management Theory and Practice | 3 |
笔笔驰听2540 | Human Physiology | 4 |
笔厂驰听1010 | General Psychology | 3 |
厂罢础罢听1300 | Elementary Statistics with Computers | 3 |
辞谤听惭础罢贬听1300齿 | Elementary Statistics with Computers | |
Nutrition and Dietetic Courses | ||
顿滨贰罢听1000 | Contemporary Issues in Food and Nutrition | 2 |
顿滨贰罢听2080 | Foundations in Nutrition | 3 |
顿滨贰罢听2100 | Nutrition in the Lifecycle | 3 |
顿滨贰罢听2510 | Principles of Food Preparation | 3 |
顿滨贰罢听2511 | Cultural Aspects of Food | 3 |
顿滨贰罢听3600 | Food Science | 4 |
顿滨贰罢听3700 | Quantity Food Procurement/Prep | 3 |
顿滨贰罢听3850 | Advanced Nutrition | 4 |
顿滨贰罢听3890 | Internship Seminar | 1 |
顿滨贰罢听4100 | Medical Nutrition Therapy I | 3 |
顿滨贰罢听4110 | Clinical Practicum Lab I | 2 |
顿滨贰罢听4150 | Medical Nutrition Therapy II | 3 |
顿滨贰罢听4160 | Clinical Practicum Lab II | 3 |
顿滨贰罢听4300 | Foundations in Comm. Nutrition | 3 |
顿滨贰罢听4350 | Food Systems Management I | 3 |
顿滨贰罢听4360 | Food Systems Management II | 3 |
顿滨贰罢听4400 | Nutrition Education | 3 |
顿滨贰罢听4500 | Nutrition Counseling | 3 |
顿滨贰罢听4700 | Farm to Table Ecology | 3 |
顿滨贰罢听4870 | 浪花直播 Seminar I | 1 |
顿滨贰罢听4880 | 浪花直播 Seminar II | 1 |
贬颁贰听2010 | Foundations in Clinical Health Care Ethics | 3 |
Total Credits | 105 |
- *
Prerequisites can be taken at Saint 浪花直播 University or an accepted institution for transfer credit. Refer to Transferology for more information on transferring coursework to Saint 浪花直播 University.听
DPD Certificate Culinary Track听
Code | Title | Credits |
---|---|---|
Prerequisites * | ||
ACCT听2200 | Financial Accounting | 3 |
叠滨翱尝听1240 &补尘辫;听叠滨翱尝听1245 | General Biology: Information Flow and Evolution and Principles of Biology I Laboratory | 4 |
叠尝厂听4510 | Medical Microbiology | 4 |
颁贬贰惭听1110 &补尘辫;听颁贬贰惭听1115 | General Chemistry 1 and General Chemistry 1 Laboratory | 4 |
颁贬贰惭听1120 &补尘辫;听颁贬贰惭听1125 | General Chemistry 2 and General Chemistry 2 Laboratory | 4 |
颁贬贰惭听2410 &补尘辫;听颁贬贰惭听2415 | Organic Chemistry 1 and Organic Chemistry 1 Laboratory | 4 |
颁贬贰惭听3600 | Principles of Biochemistry | 3 |
贰狈骋尝听1900 | Advanced Strategies of Rhetoric and 浪花直播 | 3 |
滨笔贰听2100 | Interprofessional Collaboration and Healthcare in Global Context | 3 |
惭骋罢听3000 | Management Theory and Practice | 3 |
笔笔驰听2540 | Human Physiology | 4 |
笔厂驰听1010 | General Psychology | 3 |
厂罢础罢听1300 | Elementary Statistics with Computers | 3 |
辞谤听惭础罢贬听1300齿 | Elementary Statistics with Computers | |
Nutrition and Dietetic Courses | ||
顿滨贰罢听1000 | Contemporary Issues in Food and Nutrition | 2 |
顿滨贰罢听2080 | Foundations in Nutrition | 3 |
顿滨贰罢听2100 | Nutrition in the Lifecycle | 3 |
顿滨贰罢听2510 | Principles of Food Preparation | 3 |
顿滨贰罢听2511 | Cultural Aspects of Food | 3 |
DIET听2750 | World Cuisines | 3 |
DIET听3030 | Sustainable Food Systems | 3 |
DIET听3190 | Garde Manger | 3 |
顿滨贰罢听3600 | Food Science | 4 |
顿滨贰罢听3700 | Quantity Food Procurement/Prep | 3 |
DIET听3750 | 3 | |
顿滨贰罢听3850 | Advanced Nutrition | 4 |
顿滨贰罢听3890 | Internship Seminar | 1 |
DIET听4020 | Beverage Theory and Service: Wine, Spirits, Beer, Coffee & Tea | 3 |
顿滨贰罢听4100 | Medical Nutrition Therapy I | 3 |
顿滨贰罢听4110 | Clinical Practicum Lab I | 2 |
顿滨贰罢听4150 | Medical Nutrition Therapy II | 3 |
DIET听4250 | 3 | |
顿滨贰罢听4300 | Foundations in Comm. Nutrition | 3 |
顿滨贰罢听4350 | Food Systems Management I | 3 |
顿滨贰罢听4360 | Food Systems Management II | 3 |
顿滨贰罢听4500 | Nutrition Counseling | 3 |
顿滨贰罢听4700 | Farm to Table Ecology | 3 |
顿滨贰罢听4870 | 浪花直播 Seminar I | 1 |
顿滨贰罢听4880 | 浪花直播 Seminar II | 1 |
DIET听4950 | Culinary Philosophy & Practice | 3 |
贬颁贰听2010 | Foundations in Clinical Health Care Ethics | 3 |
Total Credits | 120 |
- *
Prerequisites can be taken at Saint 浪花直播 University or an accepted institution for transfer credit. Refer to听Transferology听for more information on transferring coursework to Saint 浪花直播 University.听
Roadmaps are recommended semester-by-semester plans of study for programs and assume full-time enrollment听unless otherwise noted. 听
Courses and milestones designated as critical (marked with !) must be completed in the semester listed to ensure a timely graduation. Transfer credit may change the roadmap.
This roadmap should not be used in the place of regular academic advising appointments. All students are encouraged to meet with their advisor/mentor each semester. Requirements, course availability and sequencing are subject to change.
Standard Certificate Option
Year One | ||
---|---|---|
Fall | Credits | |
叠滨翱尝听1240 &补尘辫;听叠滨翱尝听1245 |
General Biology: Information Flow and Evolution and Principles of Biology I Laboratory |
4 |
颁贬贰惭听1110 &补尘辫;听颁贬贰惭听1115 |
General Chemistry 1 and General Chemistry 1 Laboratory |
4 |
顿滨贰罢听2511 | Cultural Aspects of Food | 3 |
贰狈骋尝听1900 | Advanced Strategies of Rhetoric and 浪花直播 | 3 |
听 | Credits | 14 |
Spring | ||
颁贬贰惭听1120 &补尘辫;听颁贬贰惭听1125 |
General Chemistry 2 and General Chemistry 2 Laboratory |
4 |
顿滨贰罢听1000 | Contemporary Issues in Food and Nutrition | 2 |
贰颁翱狈听1900 | Principles of Economics | 3 |
滨笔贰听2100 | Interprofessional Collaboration and Healthcare in Global Context | 3 |
听 | Credits | 12 |
Year Two | ||
Fall | ||
颁贬贰惭听2410 | Organic Chemistry 1 | 0,3 |
顿滨贰罢听2080 | Foundations in Nutrition | 3 |
贬颁贰听2010 | Foundations in Clinical Health Care Ethics | 3 |
笔笔驰听2540 | Human Physiology | 4 |
笔厂驰听1010 | General Psychology | 3 |
听 | Credits | 13-16 |
Spring | ||
颁贬贰惭听3600 | Principles of Biochemistry | 3 |
顿滨贰罢听2100 | Nutrition in the Lifecycle | 3 |
顿滨贰罢听2510 | Principles of Food Preparation 鈥 | 3 |
惭骋罢听3000 | Management Theory and Practice | 3 |
听 | Credits | 12 |
Year Three | ||
Fall | ||
叠尝厂听4510 | Medical Microbiology | 4 |
顿滨贰罢听3600 | Food Science | 4 |
听 | Credits | 8 |
Spring | ||
顿滨贰罢听3700 | Quantity Food Procurement/Prep | 3 |
顿滨贰罢听3850 | Advanced Nutrition | 4 |
顿滨贰罢听4300 | Foundations in Comm. Nutrition | 3 |
厂罢础罢听1300 or 惭础罢贬听1300齿 |
Elementary Statistics with Computers or Elementary Statistics with Computers |
3 |
听 | Credits | 13 |
Year Four | ||
Fall | ||
顿滨贰罢听3890 | Internship Seminar | 1 |
顿滨贰罢听4100 | Medical Nutrition Therapy I | 3 |
顿滨贰罢听4110 | Clinical Practicum Lab I 鈥 | 2 |
顿滨贰罢听4350 | Food Systems Management I | 3 |
顿滨贰罢听4500 | Nutrition Counseling | 3 |
顿滨贰罢听4870 | 浪花直播 Seminar I | 1 |
听 | Credits | 13 |
Spring | ||
顿滨贰罢听4150 | Medical Nutrition Therapy II | 3 |
顿滨贰罢听4160 | Clinical Practicum Lab II 鈥 | 3 |
顿滨贰罢听4360 | Food Systems Management II | 3 |
顿滨贰罢听4400 | Nutrition Education | 3 |
顿滨贰罢听4880 | 浪花直播 Seminar II | 1 |
听 | Credits | 13 |
听 | Total Credits | 98-101 |
- 鈥
Hepatitis A vaccine required before enrolling
- 鈥
Background Check Required
Culinary Certificate Option
Year One | ||
---|---|---|
Fall | Credits | |
叠滨翱尝听1240 &补尘辫;听叠滨翱尝听1245 |
General Biology: Information Flow and Evolution and Principles of Biology I Laboratory |
4 |
颁贬贰惭听1110 &补尘辫;听颁贬贰惭听1115 |
General Chemistry 1 and General Chemistry 1 Laboratory |
4 |
顿滨贰罢听2511 | Cultural Aspects of Food | 3 |
贰狈骋尝听1900 | Advanced Strategies of Rhetoric and 浪花直播 | 3 |
听 | Credits | 14 |
Spring | ||
颁贬贰惭听1120 &补尘辫;听颁贬贰惭听1125 |
General Chemistry 2 and General Chemistry 2 Laboratory |
4 |
顿滨贰罢听1000 | Contemporary Issues in Food and Nutrition | 2 |
贬颁贰听2010 | Foundations in Clinical Health Care Ethics | 3 |
笔厂驰听1010 | General Psychology | 3 |
听 | Credits | 12 |
Year Two | ||
Fall | ||
颁贬贰惭听2410 | Organic Chemistry 1 | 0,3 |
顿滨贰罢听2080 | Foundations in Nutrition | 3 |
顿滨贰罢听2510 | Principles of Food Preparation 鈥 | 3 |
笔笔驰听2540 | Human Physiology | 4 |
听 | Credits | 10-13 |
Spring | ||
ACCT听2200 | Financial Accounting | 3 |
颁贬贰惭听3600 | Principles of Biochemistry | 3 |
顿滨贰罢听2100 | Nutrition in the Lifecycle | 3 |
DIET听2750 | World Cuisines | 3 |
厂罢础罢听1300 or 惭础罢贬听1300齿 |
Elementary Statistics with Computers or Elementary Statistics with Computers |
3 |
惭骋罢听3000 | Management Theory and Practice | 3 |
听 | Credits | 18 |
Year Three | ||
Fall | ||
叠尝厂听4510 | Medical Microbiology | 4 |
DIET听3190 | Garde Manger | 3 |
顿滨贰罢听3600 | Food Science | 4 |
滨笔贰听2100 | Interprofessional Collaboration and Healthcare in Global Context | 3 |
听 | Credits | 14 |
Spring | ||
顿滨贰罢听3700 | Quantity Food Procurement/Prep | 3 |
DIET听3750 | Advanced Cooking | 3 |
顿滨贰罢听3850 | Advanced Nutrition | 4 |
DIET听4250 | Baking and Pastry | 3 |
顿滨贰罢听4300 | Foundations in Comm. Nutrition | 3 |
听 | Credits | 16 |
Year Four | ||
Fall | ||
顿滨贰罢听3890 | Internship Seminar | 1 |
DIET听4020 | Beverage Theory and Service: Wine, Spirits, Beer, Coffee & Tea | 3 |
顿滨贰罢听4100 | Medical Nutrition Therapy I | 3 |
顿滨贰罢听4110 | Clinical Practicum Lab I 鈥 | 2 |
顿滨贰罢听4350 | Food Systems Management I | 3 |
顿滨贰罢听4500 | Nutrition Counseling | 3 |
顿滨贰罢听4870 | 浪花直播 Seminar I | 1 |
听 | Credits | 16 |
Spring | ||
DIET听3030 | Sustainable Food Systems | 3 |
顿滨贰罢听4150 | Medical Nutrition Therapy II | 3 |
顿滨贰罢听4360 | Food Systems Management II | 3 |
顿滨贰罢听4700 | Farm to Table Ecology | 3 |
顿滨贰罢听4880 | 浪花直播 Seminar II | 1 |
DIET听4950 | Culinary Philosophy & Practice | 3 |
听 | Credits | 16 |
听 | Total Credits | 116-119 |
- 鈥
Hepatitis A vaccine required before enrolling
- 鈥
Background Check Required
Contact Doisy College of Health Sciences
Recruitment specialist
314-977-2570
dchs@health.slu.edu