DOISY COLLEGE OF HEALTH SCIENCES

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1 NUTRITION AND DIETETICS Registered Dietitians (RDs) are food and nutrition experts who are dedicated to improving lives through nutrition. RDs use their nutrition expertise to help individuals and groups make lifestyle changes to both prevent and treat nutrition related illnesses. Translating the science of nutrition into solutions for healthy living, RDs are equipped with the knowledge to impact lives. To become a Registered Dietitian, you must: Complete a Bachelor of Science degree in Nutrition and Dietetics Complete a supervised practice program Pass a national examination Complete continuing professional educational requirements DEGREES OFFERED Bachelor of Science in Nutrition and Dietetics Bachelor of Science in Nutrition and Dietetics with a Special Emphasis in Culinary Arts Bachelor of Science in Nutrition and Dietetics with an Emphasis in Food Innovations and Entrepreneurship (RD and non-rd options) Didactic Program in Dietetics (DPD) verification, pathway for students who already hold a bachelor s degree in another field. The department offers verification with special emphasis in the following programs: Culinary Arts, Food Innovation and Entrepreneurship. CAREER OPPORTUNITIES RDs are employed in a wide variety of areas including hospitals, food service, private practice, community and public health settings, universities, research, journalism, sports nutrition, corporate wellness, schools, and industry. ADMISSION REQUIREMENTS Factors considered for admission include academic performance, class rank, college admission test scores, and high school profile. Requirements include: ACT composite of at least 24 Combined SAT of no less than 1100 (no individual score less than 550) GPA of 2.7/4.0 4 years of high school English 3 years of high school Math and Science (with one year Chemistry and one year Biology) Transfer Requirements include: GPA of 2.75/4.0 for internal transfer students GPA of 2.75/4.0 for external transfer students Currently, the average GPA of admitted students is 3.8/4.0 scale and the average ACT score is a 26. If you are interested in transferring to our undergraduate program or have already earned an undergraduate degree, we can help you plan a strategy for transfer of credits and program completion. STUDENT ACTIVITY SLUDA (Saint Louis University Dietetics Association) is the on campus organization established by students to promote nutrition and dietetics and to provide student opportunities for leadership and service. Departmental welcome picnics, open houses, holiday parties and research presentations allow students to socialize with faculty and peers. Fresh Gatherings Cafeteria is run by the Nutrition and Dietetics Department and used as a teaching lab for all students studying nutrition and dietetics. (MORE INFORMATION ON REVERSE)

2 WHY CHOOSE SLU Since our establishment in 1934, our Department has a long standing reputation as a leader in dietetics education. DCHS is located within the Allied Health Professions Building on SLU s Medical Center. The school boasts modern labs including a gait lab for assessing motion analysis, a culinary lab for teaching food services and preparation, and a simulated medical office suite and exam rooms complete with videotaping capabilities and one-way mirrors for student observation. Our curriculum is unique in offering courses such as, Hot Topics in Nutrition and Ethnic Meal Management and a curricular thread in sustainable food systems. Class sizes are small, averaging 5-30 students. Our instructors are recognized for their expertise and enhance their courses through service learning, on-site experiences and guest lectures by alumni and local experts. Interprofessional focus of core curriculum to build a team approach to health care. We are one of the few programs in which students can choose to complete both the undergraduate requirements for becoming a Registered Dietitian and a Certified Culinarian. EARNING POTENTIAL The salary range for Registered Dietitians is $30,000- $130,000 annually. Earnings vary with the area of dietetics practice, level of education, additional certifications, and the geographic location of practice. Nationally, the average salary is $50,590 (bls.gov). The Academy of Nutrition and Dietetics (AND) provides an interactive salary calculator that can be found on their website at PROFESSIONAL ASSOCIATIONS Many organizations exist for nutrition and dietetics professionals. The Academy of Nutrition and Dietetics (AND) functions as the accreditation body for the registered dietitians (RD) and dietetic technicians, registered (DTR). As a part of AND, there are also Dietetics Practice Groups (DPGs) that you can choose to join. The DPGs allow for members to connect within specialized areas such as sports, cardiovascular and wellness DPG or pediatric nutrition DPG. Nutrition and dietetics professional associations include: Local: Saint Louis University Dietetic Association (SLUDA) Saint Louis Dietetic Association (SLDA) State: Missouri Dietetic Association (MDA) National: Academy of Nutrition and Dietetics (AND) American Society of Parenteral and Enteral Nutrition (ASPEN) International: International Confederation of Dietetic Associations (ICDA) FOR MORE INFORMATION Please contact: Brion Abel, Recruitment Specialist Phone: abel@slu.edu Website: ND.SLU.EDU CONNECT Facebook.com/SLUDCHS Twitter.com/SLUDCHS

3 NUTRITION AND DIETETICS DOISY COLLEGE OF HEALTH SCIENCES STANDARD CURRICULUM OPTION CURRICULUM AND COURSE SCHEDULE The curriculum and schedule are subject to change at the Department s discretion. FRESHMAN YEAR First Semester (16 hours) hrs. Second Semester (17 hours) hrs. DIET 100 Hot Topics in Nutrition/Culinary 2 ECON 190 Principles of Economics 3 ENGL 190 Advanced Strategies of Rhetoric 3 ENGL XXX English Literature Elective 3 BIOL 110 Introduction to Biology 4 MATH 132 Survey of Calculus 3 CHEM 163 Chemistry I 3 CHEM 164 Chemistry II 3 CHEM 165 Chemistry I Lab 1 CHEM 166 Chemistry II Lab 1 History Elective 3 THEO 100 Theological Foundations 3 DIET 102 Career Exploration in Dietetics 0 IPE 110 Intro to Inter-Professional HealthCare 1 SOPHMORE YEAR First Semester (17 hours) hrs. Second Semester (16 hours) hrs. PHIL 105 Introduction to Philosophy 3 HIM 270 Medical Terminology 3 PPY 254 Human Physiology 4 MGT 300 Management Theory & Practice 3 DIET 208 Foundations of Nutrition 3 DIET 350 Ethnic Meal Management 4 CHEM 342 Prin Org Chemistry I 3 DIET 210 Nutrition in the Lifecycle 3 CHEM 344 Prin Org Chemistry Lab 1 IPE 420 Applied Decision Making in IPE Practice 3 DIET 333 Nutr Tutorials for Org Chemistry 0 PSY 101 Intro to Psychology 3 JUNIOR YEAR First Semester (17 hours) hrs. Second Semester (18 hours) hrs. Elective 3 DIET 360 Food Science 3 Fine Art Elective 3 Elective 3 CLS 352 Medical Microbiology 4 DIET 130 Elementary Statistics 4 CHEM 360 Basic Biochemistry 3 MATH 385 Advanced Nutrition 3 DIET 308 Nutritional Aspects of Biochemistry 0 DIET 385 Advanced Nutrition 4 IPE 350 Healthcare Systems & 3 Health Promotions SENIOR YEAR First Semester (18 hours) hrs. Second Semester (17 hours) hrs. DIET Clinical Practicum Lab 2 DIET 488 Critical Rdg of Research Material II 1 DIET 487 Critical Rdg of Research Material I 1 Elective 3 DIET 430 Community Nutrition 3 DIET Clinical Practicum Lab 2 DIET 389 Internship Seminar 1 DIET 440 Nutrition Education 3 DIET 410 Medical Nutrition Therapy I 3 DIET 436 Food Systems Mgt II 3 DIET 450 Nutrition Counseling 3 DIET 415 Medical Nutrition Therapy II 3 DIET 435 Food Systems Mgt I 3 IPE 490 Integrative Inter Prac Experience 2 IPE 460 IP Evidence Based HealthCare 2 Electives hrs. DIET 303 Sustainable Foods 3 DIET 206 Survey of Sports Nutrition 3 Total hours required for graduation: 134 Additional curricular tracks include: Culinary Emphasis, Food Innovations and Entrepreneurship Emphasis, The Didactic Program in Dietetics Pre-Physician is currently Assistant, granted Accreditation Pre-Medicine, by the Transfer Commission Trackon Accreditation for Dietetics Education of the American Please Dietetic go Association, to nd.slu.edu 216 W. to Jackson view all Blvd., tracks. Chicago, IL , (312)

4 DEPARTMENT OF NUTRITION AND DIETETICS FOOD INNOVATION AND ENTREPRENEURSHIP PROGRAM The Food Innovation and Entrepreneurship (FIE) program at Saint Louis University provides students with a strong knowledge in nutrition, culinary arts, and entrepreneurship. For those interested in nutrition sciences, sustainability, food preparation, foodservice management, and leadership opportunities, Saint Louis University prepares FIE students for innovative opportunities in the food industry. FIE students are: Passionate about nutrition and culinary arts Interested in sustainable foodservice Seeking leadership opportunities DEGREES OFFERED Bachelor of Science in Nutrition and Dietetics CURRICULAR TRACKS Housed in the Department of Nutrition and Dietetics, students may pursue one of three tracks, each with a strong curricular thread of sustainability: Culinary Arts RD: prepares students to be Registered Dietitians who can integrate culinary skills into their clinical careers. FIE Registered Dietitian (RD): prepares students to be Registered Dietitians who can integrate culinary skills as they start and operate their own businesses. FIE Non-RD: provides students with nutrition and culinary skills as they learn to start and operate their own businesses. Go to nd.slu.edu for a more detailed description of each track. CAREER OPPORTUNITIES Upon graduation, students will be prepared to pursue the following careers: Chef/Registered Dietitian in a school, hospital, or commercial kitchen Restaurant/bakery owner Personal chef Caterer Small business owner in the food industry Consultant for nutrition/culinary services Manager of a foodservice operation Options for future studies may include dietetic internships, as well as master s degrees in nutrition, sustainability, public health, or food and beverage management. FIE students may choose to continue at Saint Louis University and pursue a Master s in Nutrition and Culinary Entrepreneurship. STUDENT INVOLVEMENT Committed to promoting sustainable practices and local food, the Department of Nutrition and Dietetics supports the following projects: Fresh Gatherings Café Fresh Gatherings is an innovative model for sustainable foodservice within an educational environment. The café serves as a living classroom for students working alongside professionally trained chefs. By supporting 25 farmers in Missouri and Illinois, nearly 50% of the food is sourced from less than 50 miles away, including Saint Louis University s own garden. Visit the Café on Monday through Friday from 8AM-4PM. Saint Louis University Teaching Gardens The on-campus organic garden serves as a living classroom for students and community members. Composed of over 20 raised beds, an ornamental herb garden, and a pear orchard, the garden is also home to six chickens, a pond of koi fish, and a beehive. In addition, the Department of Nutrition and Dietetics supports several school gardens at nearby elementary, middle, and high schools. Gardens to Table Program This program s focus is to increase the availability of nutritious food, provide sound nutrition education, increase physical activity, support sustainable food systems, and improve food preparation and preservation abilities in the community. The goal is to grow what you make and make what you grow. (MORE INFORMATION ON REVERSE)

5 DEPARTMENT OF NUTRITION AND DIETETICS Food Innovation Center Dedicated to introducing fresh produce into schools and supporting local agriculture, the Food Innovation Center houses several Farm-to-School initiatives. The first is Healthy Eating with Local Produce (HELP) which processes locally grown produce such as apples and sweet potatoes into applesauce and sweet potatoes, which are then sent to nearby schools. After its third successful year, HELP has evolved into a sustainable business model which will double its production as it expands to more schools eager to improve their school lunch programs. HELP is also working with the Saint Louis Public School system to revitalize their school lunch program. WHY CHOOSE SLU Committed to lifelong learning and service excellence within the Catholic and Jesuit traditions, Saint Louis University educates the whole person mind, body, heart, and spirit. The Department of Nutrition and Dietetics embraces these ideals through the FIE program. Highlights of the FIE program include: Small class sizes and established faculty mentors 100% first attempt pass rate on the examination for Registered Dietitians Curricular thread of sustainability and environmental awareness A student-supported cafeteria; see Fresh Gatherings Café An on-campus organic garden Unique classes such as Ethnic Meal Management, Culinary and Medicinal Herbs, and Sustainability Interdisciplinary study with a wide range of health professions Strong presence in the Saint Louis community as a service learning institution Composed of registered dietitians and professionally trained chefs, 100% of classes are taught by faculty members with master s and doctoral degrees. HOW TO APPLY Complete an application for admission and scholarships online at admissions.slu.edu. By applying for admission, you automatically are considered for a range of Saint Louis University s academic merit-based scholarships. Scholarship priority consideration will be given to applications postmarked by December 1. After that, considerations will be given based on the availability of funds. FOR MORE INFORMATION Please contact: Marian Linck Phone: linckm3@slu.edu Website: nd.slu.edu or doisycollege.slu.edu CONNECT Facebook.com/SLUDCHS Twitter.com/SLUDCHS»» De