FRAMINGHAM STATE UNIVERSITY HANDBOOK FOR FOOD AND NUTRITION MAJOR

Transcription

1 FRAMINGHAM STATE UNIVERSITY HANDBOOK FOR FOOD AND NUTRITION MAJOR Topic Page Food and Nutrition Faculty 2 Food and Nutrition Mission and Goals 3 Technology Requirements for Food and Nutrition Students 7 Didactic Program in Nutrition and Dietetics 8 Notice of Opportunity and Procedure to File Complaints with the 9 Accreditation Council or Framingham State University Educational Preparation to be a Registered Dietitian (RD) 10 Dietetic Technician (DTR) Pathway III for Didactic Program Graduate 11 Planning For Your Supervised Practice 12 Requirements and Suggested Course Sequences for Concentrations in: Nutrition and Dietetics 14 Coordinated Program in Dietetics 18 Nutrition and Wellness 22 Semester When Required Courses Are Usually Offered 27 Suggested Elective Courses 28 Food and Nutrition Program Costs 29 Overview of Internship in Food and Nutrition (NUTR 495) course 30 Internship Course Descriptions 31 Internship Application Form 32 Becoming a Licensed Dietitian/Nutritionist (LDN) in Massachusetts 35 Course Transfer Policy 36 Financial Aid/Scholarships 37 1

2 FOOD AND NUTRITION FACULTY Department Chair: Professor Janet Schwartz HH 215A (508) Food & Nutrition Website: Dr. Michael Crosier, RD H211 (508) Dr. Andrea Gorman, RD H222 (508) Dr. Ann W. Johnson, RD, LN, MBA H225 (508) Maureen Kelly Gonsalves, MEd, RD, LDN H512 (508) Dr. Susan Massad, RD, LDN Director, Didactic Program in Dietetics H220 (508) Professor Karen McGrail, MEd, RD, LDN Director, John C Stalker Institute of Food and Nutrition Towers (508) kmcgrail@framingham.edu Dr. Suzanne Neubauer, RD, CNSC, LDN Director, Coordinated Program in Dietetics (CPD) Advisor, Master of Science in Food and Nutrition H216 (508) sneubauer@framingham.edu Dr. Jerusha Nelson Peterman, RD H239A (508) jnelsonpeterman@framingham.edu Professor Janet Schwartz, RD, LDN Department Chair Advisor, Master of Education in Nutrition Education H215A (508) jschwartz@framingham.edu 2

3 Food and Nutrition Mission Statement The Food and Nutrition program at Framingham State University will develop a course of study that enables graduates to actively participate in the changing food environment, in the nutrition education process, and in health care delivery systems according to the highest standards of client service and professional ethics. The Coordinated Program in Dietetics concentration integrates an academic and supervised practice curriculum to prepare students to be entry-level dietitians and meet the academic and experiential requirements to be a Licensed Nutritionist Dietitian in Massachusetts. The Coordinated Program is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) South Riverside Plaza, Suite 2000, Chicago IL 60606; Phone , ext The Nutrition and Dietetics concentration (Didactic Program in Nutrition and Dietetics) offers an academic curriculum to prepare students to be accepted into a dietetic internship to become a Registered Dietitian or into a graduate program, or to pursue a career in a food, nutrition or related field. This concentration also meets the academic requirements to be a Licensed Nutritionist Dietitian in Massachusetts. The Nutrition and Dietetics Concentration is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) South Riverside Plaza, Suite 2000, Chicago IL 60606; Phone , ext The Nutrition and Wellness concentration offers an academic curriculum to prepare students to pursue a career in a wellness, food, nutrition, or related field. Food and Nutrition Program Goals Nutrition and Dietetics Concentration Goals 1. The program will prepare graduates to become nutrition professionals. a.100% of students enrolled in the Nutrition and Dietetics concentration will graduate within 6 years. b. 50% Nutrition and Dietetics concentration graduates (DPD) will apply to either a Dietetic Internship (DI) program or pathways offering supervised practice within 12 months of graduation. Of those applying, 50% will be accepted into DIs or pathways offering supervised practice. c. Students will respond 3 or higher on a five-point scale on each course evaluation when asked if the course meets the specific Core Knowledge of the Academy of Nutrition and Dietetics identified for that course. d. Graduates will respond 3 or higher on a five-point scale when asked to assess their academic background in subject areas, some of which comprise the Core Knowledge, when surveyed 1-2 years after program completion. e. Employers will respond 3 or higher on a five-point scale on the Employer or Dietetic Internship Director Questionnaire when asked to rate graduates preparation for an entry-level dietetic position. 3

4 2. The program will prepare graduates to become dedicated learners throughout life and career. a. 80% (of respondents) of the Nutrition and Dietetics concentration students who completed a dietetic internship will have completed the continuing professional educational requirements of the Commission on Dietetic Registration and remained Registered Dietitians when surveyed five years after program completion. b. 50% (of respondents) Nutrition and Dietetics concentration students who do not complete a dietetic internship will be employed in the food and nutrition field and will identify at least one method of continuing professional education when surveyed five years after program completion. 3. The program will foster a variety of careers in food and nutrition. a. Graduate responses related to job titles on the Food and Nutrition concentrations graduate surveys will indicate that graduates are employed in at least three areas of nutrition and dietetics when surveyed 1 2 years after program completion. 4. The program will enable students to develop technology proficiency. a. Students will respond 3 or higher on a five-point scale on course evaluations when asked if specific courses meet the Core Knowledge 2.1 The curriculum must include opportunities to develop a variety of communication skills sufficient for entry into pre-professional practice. b. Employers will respond 3 or higher on a five-point scale on the Employer Questionnaire when asked to rate graduates computer skills. 5. The program will prepare Nutrition and Dietetics concentration students who have completed a dietetic internship to pass the Registration Examination administered by the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics. a. The Nutrition and Dietetics program graduates over a 5-year period will achieve at least an 85% firsttime pass rate on the Registration Examination for Dietitians administered by the Commission on Dietetic Registration. Coordinated Program in Dietetics Concentration Goals 1. The program will prepare graduates to become nutrition professionals. a. 85% of students who complete the Coordinated Program in Dietetics will do so within 3 years. b. 75% of Coordinated Program in Dietetics concentration graduates (CP) will be employed in a dietetics or related field within 12 months of graduation. 4

5 c. Students will respond 3 or higher on a five-point scale on each course evaluation when asked if the course meets the specific Core Knowledge and Competencies of the Academy of Nutrition and Dietetics identified for that course. d. Graduates will respond 3 or higher on a five-point scale when asked to assess their academic background in subject areas, some of which comprise the Core Knowledge and Competencies, background in subject areas, some of which comprise the Core Knowledge and Competencies, when surveyed 1-2 years after program completion. e. Employers will respond 3 or higher on a five-point scale on the Employer Questionnaire when asked to rate graduates preparation for an entry-level dietetic position. 2. The program will prepare graduates to become dedicated learners throughout life and career. a. 80% (of respondents) of the Coordinated Program in Dietetics will have completed the continuing professional educational requirements of the Commission on Dietetic Registration and remained Registered Dietitians when surveyed five years after program completion. 3. The program will foster a variety of careers in food and nutrition. a. Graduate responses related to job titles on the Coordinated Program in Dietetics graduate surveys will indicate that graduates are employed in at least three areas of nutrition and dietetics when surveyed 1 2 years after program completion. 4. The program will enable students to develop technology proficiency. a. Students will respond 3 or higher on a five-point scale on course evaluations when asked if specific courses meet the Core Knowledge 2.1 The curriculum must include opportunities to develop a variety of communication skills sufficient for entry into pre-professional practice. b. Employers will respond 3 or higher on a five-point scale on the Employer Questionnaire when asked to rate graduates computer skills. 5. The program will prepare Coordinated Program in Dietetics concentration students to pass the Registration Examination administered by the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics. a. The Coordinated Program in Dietetics graduates over a 5-year period will achieve at least an 85% firsttime pass rate on the Registration Examination for Dietitians administered by the Commission on Dietetic Registration. 5

6 Nutrition and Wellness Concentration Goals 1. The program will prepare graduates to become nutrition professionals. a. 85% of students enrolled in the Nutrition and Wellness concentration will graduate within 6 years. b. Students will respond 3 or higher on a five-point scale on each course evaluation when asked if the course meets the specific knowledge statements identified for that course. c. Graduates will respond 3 or higher on a five-point scale when asked to assess their academic background in subject areas when surveyed 1-2 years after program completion. d. Employers will respond 3 or higher on a five-point scale on the Employer Questionnaire when asked to rate graduates preparation for an entry-level nutrition and wellness position. 2. The program will prepare graduates to become dedicated learners throughout life and career. a. 50% (of respondents) of the Nutrition and Wellness concentration students will be employed in a related field and will identify at least one method of continuing professional education when surveyed five years after program completion. 3. The program will foster a variety of careers in food and nutrition. a. Graduate responses related to job titles on the Food and Nutrition concentrations graduate surveys will indicate that graduates are employed in at least three areas of food and nutrition or wellness when surveyed 1 2 years after program completion. 4. The program will enable students to develop technology proficiency. a. Students will respond 3 or higher on a five-point scale on course evaluations when asked if specific courses meet the Core Knowledge 2.1 The curriculum must include opportunities to develop a variety of communication skills sufficient for entry into pre-professional practice. b. Employers will respond 3 or higher on a five-point scale on the Employer Questionnaire when asked to rate graduates computer skills. Food and Nutrition Program Learning Outcomes: Program learning outcomes data are available on request from the Department Chairperson and/or the Didactic Program Director or the Coordinated Program in Dietetics Director. 6

7 Technology Requirements for Food and Nutrition Students As entering freshman and transfer students majoring in Food and Nutrition, you are required to have a wireless laptop computer. Courses in Food and Nutrition will have projects and lectures based on computer programs, Blackboard and the Internet. Your instructor will inform you of class sessions which will require you to bring your computer to class. Programs required are Microsoft Word, Excel, PowerPoint, and Publisher, as well as a diet analysis program. Nutrition Science and Applications (NUTR 205) will require you to purchase Diet Analysis Plus with the textbook. Framingham State University Information Technology Services The intent of Framingham State University's laptop program is to bring technology-rich tools and resources into the classroom and help instructors to expand and deepen the learning experiences of their students. The wireless technology expands the access for students and instructors to Web-based and network-based resources through the use of laptops equipped with wireless LAN cards communicating with Wireless access units. As a new student entering the University, you are required to own a wireless laptop computer. Each year, the University secures a competitive price based on the best value, warranty and service for a recommended laptop for students and the University to purchase. Click here to find out more about this program: 7

8 Framingham State University Didactic Program in Nutrition and Dietetics The Didactic Program in Nutrition and Dietetics (DPND or Didactic Program) is a term used by the Academy of Nutrition and Dietetics (AND) to describe the program accredited under the Accreditation Standards as meeting academic requirements for admission to a supervised practice program. Framingham State University has one of 228 Didactic Programs; it is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Graduates of the Framingham State University, Food and Nutrition major, Nutrition and Dietetics concentration, meet the Didactic Program requirements. Students in the Coordinated Program in Dietetics (CPD) meet the Didactic Program requirements and the Supervised Practice Requirements and are eligible, upon graduation, to take the Registration Examination for Dietitians. The Didactic Program meets ACEND s Core Knowledge which specifies what is needed to enter practice as a registered dietitian (RD). These Core Knowledge requirements are based on data which defines dietetic practice at the national level. Each college or university then develops a curriculum to meet the Core Knowledge for the RD. Didactic Program course requirements will, therefore, vary somewhat among institutions. If you have taken courses at another institution and want to complete the Didactic Program requirements at FSU, you must complete a minimum eight FSU courses to qualify for a Verification Statement. ACEND address and phone: Academy of Nutrition and Dietetics 120 South Riverside Plaza, Suite 2000 Chicago, Illinois Ext If you have an undergraduate degree from another institution, you may complete the Didactic Program requirements at Framingham State University through the Master of Science in Food and Nutrition, Coordinated Program in Dietetics concentration. Visit for additional information or schedule an appointment with Dr. Suzanne Neubauer or Dr. Michael Crosier at

9 REQUIRED NOTICE OF OPPORTUNITY AND PROCEDURE TO FILE COMPLAINTS WITH THE ACCREDITATION COUNCIL or FRAMINGHAM STATE UNIVERSITY The Accreditation Council for Education in Nutrition and Dietetics (ACEND) will review complaints that relate to a program's compliance with the accreditation standards. ACEND is interested in the sustained quality and continued improvement of dietetics education programs but does not intervene on behalf of individuals or act as a court of appeal for individuals in matters of admission, appointment, promotion or dismissal of faculty, staff, or students. Complaints should be submitted directly to ACEND only after all other options with the program and institution have been exhausted. A copy of the accreditation standards and/or ACEND s policy and procedure for submission of complaints may be obtained by contacting the Education and Accreditation staff at the Academy of Nutrition and Dietetics at 120 South Riverside Plaza, Suite 2000, Chicago, Illinois or by calling , Ext Written complaints should be mailed to the Chair, Accreditation Council for Education in Nutrition and Dietetics at the above address. Other complaints, not specific to ACEND Other complaints that are not specific for ACEND can be addressed with the Dean of Students, Melinda Stoops. Office Location and Hours: McCarthy Center Fifth Floor, Suite 504 Hours: 9:00 AM 5:00 PM Phone: FSU Policy Against Discrimination, Discriminatory Harassment and Retaliation Framingham State University is committed to taking all possible steps to provide an inclusive and diverse learning, living and working environment that values cultural tolerance and looks with disfavor on intolerance and bigotry. Details and complaint procedures concerning discrimination, discriminatory harassment and retaliation are found at FSU Academic Information, Policies and Regulations concerning Academic Suspension/Dismissal: Academic regulations concerning academic suspension/dismissal are found on page 35 of the Framingham State University Undergraduate catalog which can be accessed at 9

10 Framingham State University Educational Preparation to be a Registered Dietitian Listed below are the minimum requirements set by the Academy of Nutrition and Dietetics to become a Registered Dietitian. I. A Bachelors degree from a four-year accredited institution. II. Coursework that meets Didactic Program in Nutrition and Dietetics (DPND or Didactic Program). Didactic Programs are accredited by the Accreditation Council for Education in Nutrition and Dietetics and must meet the Core Knowledge for the RD stated in the Accreditation Standards. A Verification Statement confirming completion of the Didactic Program is provided by the DPND Director after the student has submitted an official Framingham State University transcript. Copies of the Verification Statement with original signatures are required for application to a supervised practice program, application for active membership in the Academy of Nutrition and Dietetics and application for eligibility to write the Registration Examination for Dietitians. Students should request five copies of this form with original signatures at the time they complete the Didactic Program requirements. III. Supervised Practice Program that meets the Core Knowledge and Competencies for the RD for Dietitian Education Supervised Practice (minimum of 1200 hours) in one of two types of accredited programs: Coordinated Program in Dietetics integrates the supervised practice with the academic requirements at either the undergraduate or graduate level. OR Dietetic Internship post-baccalaureate supervised practice usually administered by a hospital, medical center, university or college. IV. Successful completion of the Registration Examination for Dietitians. To apply for eligibility to take the Registration Examination, applicants must submit Verification Statements from the Supervised Practice Program. The Registration Examination for Dietitians is given as a computer based exam at testing centers year round. Applicants submit an eligibility application and Verification Statement to the Commission on Dietetic Registration. 10

11 Dietetic Technician Pathway III for Didactic Program Graduates The Commission on Dietetic Registration (CDR) established a new registration eligibility pathway for dietetic technicians in Individuals who have completed both a baccalaureate degree and a Didactic Program in Nutrition and Dietetics (DPND) are able to take the Registration Examination for Dietetic Technicians without meeting additional academic or supervised practice requirements. This decision is consistent with CDR s public protection mission in that it provides a credential for the numerous non-credentialed DPND graduates currently employed in dietetic technician positions. Once credentialed, these individuals will be required to comply with CDR recertification requirements, the Code of Ethics for the Profession of Dietetics, and the Standards of Practice. CDR also believes that this alternative registration eligibility option will increase the availability and visibility of Dietetic Technicians, Registered (DTR) throughout the country ultimately enhancing the value of the DTR credential. New Pathway III Definition: Completion of a Baccalaureate degree granted by a US regionally accredited college/university, or foreign equivalent, and completion of an Accreditation Council for Education in Nutrition and Dietetics (ACEND) Didactic Program in Nutrition and Dietetics (DPND). For security reasons, all candidates must be processed for eligibility to take the examination by their Didactic Program Director. All candidates must complete an application, available on CDR s website at ; and the DTRE Mis-Use Form: For additional information contact the Academy s Accreditation and Education Programs Team: , ext or education@eatright.org. Frequently Asked Questions Examination Candidate Information and Study Resources: Computer Based Testing Fact Sheet: Study Guide for the Registration Examination for Dietetic Technicians, 6th edition: OrderForm2012_ pdf Information About Becoming a Dietetic Technician Registered 11

12 Framingham State University: Planning for your Supervised Practice As a Food and Nutrition student, you should begin planning for your supervised practice early in your University program. Be aware that all supervised practice programs (Coordinated Program in Dietetics and Dietetic Internships) are competitive and require an application process that evaluates academic average (overall, science courses, and in professional courses), work and academic references, and quality of work experience in dietetics. The Coordinated Program in Dietetics (CPD) at Framingham State University requires a minimum of a 2.7 overall grade point average (GPA), and a 2.5 GPA in science courses. Current applicants accepted into the CPD tend to have a 3.0 overall GPA with a GPA in science courses of 2.8. How should I prepare for applying to the CPD? 1. Maintain a good academic average. Don t let any semester slide. Utilize the services of CASA (College Academic Support Services Peirce Hall Annex) for tutoring and other academic assistance. Do not wait to ask for help. 2. Plan to get a summer and/or weekend job in the dietetics field. The CPD requires 200 hours of work experience (NUTR 002 Orientation to Dietetics) before a student can be accepted into the program. Please review the course outline at and sign for an appointment on Dr. Neubauer s office door, H216, to discuss your position and have it approved. 3. Meet with your advisor frequently. If you are experiencing difficulty in a course, initiate and maintain communication with the professor. 4. For admission to the Coordinated Program, you must have completed Biochemistry, Principles of Human Physiology, and Food, Culture and Society (see course sequence) before beginning the program (you may apply while enrolled in these courses). Applications are accepted in February for entrance in the 2-year program the following fall. Notification of acceptance is in April. Students in the Nutrition and Dietetics concentration apply to Dietetic Internships (DI) the last semester of their coursework. To be competitive, you should have at least a 3.0 or better overall GPA with a 3.0 GPA in science and professional courses. Current national acceptance rate for DIs is approximately 50%. While some supervised practice programs pay a stipend to interns, most do not. You should plan that the supervised practice year will be without pay and may require a substantial clinical fee or tuition payment. How should I prepare for applying to a DI? 1. Maintain a good academic average. Don t let any semester slide. Utilize the services of CASA (College Academic Support Services Peirce Hall Annex) for tutoring and other academic assistance. Don t wait to ask for help. 12

13 2. Plan to get a summer and/or weekend job in the dietetics field. Internships look for relevant work experience in their applicants. Students may want to complete NUTR 002 Orientation to Dietetics (no credit) to indicate on their University transcripts that they have 200 hours of relevant dietetics experience. Please review the course outline at and sign for an appointment on Dr. Neubauer s office door, H216, to discuss your position and have it approved. 3. Meet with your advisor frequently. If you are experiencing difficulty in a course, initiate and maintain communication with the professor. To maintain a competitive QPA, repeat courses in which the grade is a C- or lower. 4. Meet with the Didactic Program Director, Dr. Susan Massad, in your sophomore/junior year to go over current GPA, dietetic work experience, and University activities. 5. The online dietetic internship application is submitted during the last semester of coursework. You should begin early (sophomore year) to select programs to which you would like to apply. All programs with descriptive information are listed on the Academy of Nutrition and Dietetics website at There is a CD-ROM that contains more in depth information on all dietetic internships that can be checked out from Dr. Massad H If possible, a student should attend dietetic internship open houses, especially if they are in Massachusetts. 7. It is recommended that students consider taking a Food and Nutrition Internship/Independent Study (NUTR 490, 496, or 499). Please see page 30 for additional information regarding internship options. 8. All students who plan to apply for a Dietetic Internship must register for NUTR 005 Preparation for Academy Dietetic Internship. This no-credit course is offered each Fall for students who are eligible to apply to a Dietetic Internship the following February. 13

14 FOUR YEAR PROGRAM COMPLETION PLAN Food and Nutrition major with Nutrition and Dietetics Concentration Use this course sequence as a guideline for discussion with your advisor. The Nutrition and Dietetics concentration is designed so that all students can complete degree requirements in 4 years. Students are not limited in the number of years it takes them to graduate. This is consistent with the Framingham State university policy. Nutrition and Dietetics Suggested Course Sequence for Entering Freshmen Year One: Fall semester NUTR 205 Nutrition Science and Applications CHEM 107 Principles of Chemistry (L) (Domain II: B. Natural Sciences) Common Core: A- ENGL 110 Expository Writing Common Core: B- Math 123 College Algebra Year One: Spring Semester BIOL 101 Biological Concepts (L) (Domain II: B. Natural Sciences) CHEM 108 Principles of Chemistry and Quantitative Analysis (pre, L) Domain I: A. Creative Arts Domain I: C. Language Year Two: Fall Semester BIOL 235 Principles of Human Physiology (pre, L) CHEM 207 Organic Chemistry I (pre, L) Domain I: B. Humanities Elective Year Two: Spring Semester NUTR 262 Food, Culture and Society (pre, L) PSYC 101 General Psychology OR SOCI 101 Intro to Sociology OR ANTH 161 Cultural Anthropology (Domain III: B. Perspectives on Contemporary World) Domain II: A. Analysis, Modeling, Problem-Solving Elective Year Three: Fall Semester CHEM 301 Biochemistry (pre, L) NUTR 364 Experimental Study of Food (pre, L) NUTR 482 Management of Food & Nutrition Services Domain III: A. Perspectives on the Past Year Three: Spring Semester NUTR 384 Foodservice Systems (pre, L) BIOL 307 Microbiology (pre, L) Domain III: C. Global Competency, Ethical Reasoning, Human Diversity Elective Year Four: Fall Semester NUTR 374 Human Nutrition Science (pre) NUTR 381 Introduction to Nutrition Practice (pre) Elective Elective (recommend NUTR 495 Internship in Food and Nutrition) Year Four: Spring Semester NUTR 478 Community Nutrition (pre) NUTR 479 Computer Applications in Nutrition (pre) NUTR 483 Medical Nutrition Therapy (pre) Elective 14

15 pre = prerequisite course(s) required, review catalog L = laboratory included as part of course. Explanation of Course Sequence General Education Domains - Students who transfer in courses accepted as meeting General Education Domains may elect to take other courses. Students must take at least 11 General Education courses to fulfill the General Education Domain requirement. Course Descriptions including prerequisite courses for NUTR courses are found at NOTES: 1. Please be aware of the following course sequencing: Biology Course Sequence Biological Concepts and General Chemistry Principles of Human Physiology General Biology and General Chemistry Microbiology Chemistry Course Sequence College Algebra (prior or concurrently) Principles of Chemistry Principles of Chemistry and Quantitative Analysis Organic Chemistry I Biochemistry Nutrition Course Sequence Nutrition Science & Applications Food, Culture and Society Organic Chem Experimental Study of Food Foodservice Systems Food, Culture and Society Physiology Introduction to Nutrition Practice Community Nutrition Physiology and Biochemistry Human Nutr Science Medical Nutr Therapy 2. See this handbook or University catalog for other suggested electives. 1. You are encouraged to minor in another department. Recommended Minors include: Biology, Business, Food Science, Information technology, Journalism (work with the FSU Gatepost), Psychology, Sociology, Spanish, Communication arts, or Professional writing. Note: A minimum of three courses to satisfy any minor must be taken at Framingham State University. 2. As of the academic year, students repeating a course in the Department of Chemistry and Food Science will have to repeat both lecture and lab. Students can no longer receive a lab exemption. 3. Experience has shown that if you need to work more than 10 hours a week, you should consider taking fewer than 4 courses/semester. 15

16 BIOL 307 Principles of Microbiology BIOL 101 Biological Concepts BIOL 235 Principles of Human Physiology CHEM 107 Principles of Chemistry CHEM 108 Principles of Chemistry and Quantitative Analysis NUTR 205 Nutrition Science and Applications Nutrition & Dietetics Course Sequence CHEM 207 Organic Chemistry I NUTR 262 Food, Culture, and Society BIOL 235 Principles of Human Physiology CHEM 301 Biochemistry I NUTR 364 Experimental Study of Food NUTR 381 Introduction to Nutrition Practice NUTR 374 Human Nutrition Science NUTR 384 Foodservice Systems NUTR 482 Management of Food and Nutrition Systems NUTR 478 Community Nutrition NUTR 479 Computer Applications in Nutrition NUTR 483 Medical Nutrition Therapy 16

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18 FOUR YEAR PROGRAM COMPLETION PLAN Food and Nutrition major with Coordinated Program in Dietetics Concentration (CPD) Use this course sequence as a guideline for discussion with your advisor. Coordinated Program in Dietetics: Suggested Course Sequence for Entering Freshmen Year One: Fall semester Year One: Spring Semester NUTR 205 Nutrition Science and Applications CHEM 107 Principles of Chemistry (L) (Domain II: B. Natural Sciences) Common Core: A- ENGL 110 Expository Writing Common Core: B- Math 123 College Algebra Year Two: Fall Semester BIOL 101 Biological Concepts (L) (Domain II: B Natural Sciences) CHEM 108 Principles of Chemistry and Quantitative Analysis (pre, L) Domain I: A. Creative Arts Domain I: C. Language Year Two: Spring Semester BIOL 235 Principles of Human Physiology (pre, L) CHEM 207 Organic Chemistry I (pre, L) Domain I: B. Humanities Elective NUTR 262 Food, Culture and Society (pre, L) CHEM 301 Biochemistry I Domain II: A. Analysis, Modeling, Problem-Solving Domain III: B. Perspectives on Contemporary World - PSYC 101 General Psychology OR SOCI 101 Intro to Sociology OR ANTH 161 Cultural Anthropology NUTR 002 Orientation to Dietetics (work experience, no credit) Summer 1 : BIOL 307 Microbiology OR Domain III: A. Perspectives on the Past OR another Domain: Subdomain Begin Coordinated Program in Dietetics Junior DPD Year : Fall Semester Junior DPD Year: Spring Semester NUTR 364 Experimental Study of Food NUTR 374 Human Nutrition Science NUTR 381 Introduction to Nutrition Practice (SP 2 lab) Domain III: C. Global Competency, Ethical Reasoning, Human Diversity NUTR 384 Foodservice Systems (SP 2 lab) NUTR 478 Community Nutrition NUTR 483 Medical Nutrition Therapy (SP 2 lab) BIOL 307 Microbiology OR another Domain: Subdomain 3 Summer 1 : BIOL 307 Microbiology OR Domain III: A. Perspectives on the Past OR Domain: Subdomain or elective NUTR 427 Nutrition in the School Environment (0.5 course-credit)(on-line) 4 (DGCE fee applies.) Senior CPD Year 5 : Fall Semester NOTE: Course Schedule Does NOT Permit Additional Courses Senior CPD Year 5 : Spring Semester NOTE: Course Schedule Does NOT Permit Additional Courses NUTR 488 Seminar in Clinical Nutrition NUTR 489 Clinical Experience in Dietetics (SP 2 ) (credit: 2 courses) NUTR 482 Management of Food and Nutrition Services NUTR 485 Practicum in Foodservice Systems (9 weeks SP 2 ) NUTR 486 Experience in Community Nutrition (7 weeks SP 2 ) NUTR 487 School Nutrition Practicum (0.5 course-credit) (SP 2 ) 4 1 One course must be taken during summer session following sophomore or junior year to meet graduation requirements. Options for summer session include: general education domains not previously taken or microbiology. Intersession options for General Education courses are also available in sophomore or junior year. 2 Supervised Practice 3 Strongly recommended to take over the summer to decrease workload. 4 Required summer on-line course provides an overview of nutrition and health education curricula available for implementation in the school nutrition practicum. Division of Graduate and Continuing Education (DGCE) fee applies. The school nutrition supervised practice is completed during the same semester as Experience in Community Nutrition. Students who affiliate with a school nutrition program for Practicum in Foodservice Systems will be paired with a student who has an alternate foodservice placement to complete this experience. 5 Fall and Spring semesters may be reversed. 18

19 Explanation of Course Sequence General Education Domains - Students who transfer in courses accepted as meeting General Education Domains may elect to take other courses. Students must take at least 11 General Education courses to fulfill the General Education Domain requirement. Course Descriptions including prerequisite courses for NUTR courses are found at NOTES: 1. Please be aware of the following course sequencing: Biology Course Sequence Biological Concepts and General Chemistry Principles of Human Physiology General Biology and General Chemistry Microbiology Chemistry Course Sequence College Algebra (prior or concurrently) Principles of Chemistry Principles of Chemistry and Quantitative Analysis Organic Chemistry I Biochemistry Nutrition Course Sequence Nutrition Science & Applications Food, Culture and Society Organic Chem Experimental Study of Food Foodservice Systems Food, Culture and Society Physiology Introduction to Nutrition Practice Community Nutrition Physiology and Biochemistry Human Nutr Science Medical Nutr Therapy 2. Students may elect to minor in another department. Biology, Business, Food Science, Information technology, Journalism (work with the FSU Gatepost), Psychology, Sociology, Spanish, Communication arts, or Professional writing. Note: A minimum of three courses to satisfy any minor must be taken at Framingham State University. 3. As of the academic year, students repeating a course in the Department of Chemistry and Food Science will have to repeat both lecture and lab. Students can no longer receive a lab exemption. 4. Experience has shown that students who need to work more than 10 hours a week should consider taking fewer than 4 courses/semester. 19

20 NUTR 205 Nutrition Science and Applications NUTR 262 Food, Culture, and Society Coordinated Program in Dietetics Course Sequence Sequence NUTR 381 Introduction to Nutrition Practice 21 hr Practicum: 3 hr/wk x 7 wk NUTR 364/lab Experimental Study of Food CHEM 207/lab Organic Chemistry I COMMUNITY BIOL 235 Principles of Human Physiology CLINICAL NUTRITION NUTR 374 Human Nutrition Science CHEM 301/lab Biochemistry FOODSERVICE NUTR 384 Foodservice Systems 18 hr Practicum: 6 hr x 3 days NUTR 478 Community Nutrition Nutrition in the School Environment (summer online workshop) NUTR 483/lab Medical Nutrition Therapy 20 hr Practicum: 4 hr x 5 wks On campus lab: 10 wks NUTR 482 Management of Food and Nutrition Systems NUTR 486 Experience in Community Nutrition 7 wk Practicum: 24 hr/wk NUTR 487 School Nutrition Practicum 7 wk: 8 hr/wk NUTR 488 Seminar in Clinical Nutrition NUTR 489 Clinical Experience in Dietetics (2 course credits) 15 wk Practicum: 24 hr/wk NUTR 485 Practicum in Foodservice Systems 9 wk: 24 hr/wk 20

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22 Nutrition and Wellness Concentration This concentration is for students who do not plan to pursue requirements for the Registration Examination for Dietitians. Students take basic science courses in chemistry and biology in addition to a core of food and nutrition courses that provide a general background in nutrition and health, community nutrition, and foodservice management. Students complete a one-course internship during their senior year. A minor in one of the following areas is strongly recommended for this concentration: Biology, Business, Information technology, Journalism (work with the FSU Gatepost), Psychology, Sociology, Spanish, Communication Arts, or Professional writing. Students should work closely with their advisors in choosing courses for their minors that will enhance their professional background. 22

23 FOUR YEAR PROGRAM COMPLETION PLAN Food and Nutrition major with Nutrition and Wellness Concentration Use this course sequence as a guideline for discussion with your advisor. Nutrition and Wellness: Suggested Course Sequence for Entering Freshmen Year One: Fall semester NUTR 205 Nutrition Science and Applications CHEM 103 General Chemistry OR CHEM 107 Principles of Chemistry (L) (Domain II: B. Natural Sciences) Common Core: A- ENGL 110 Expository Writing Common Core: B-Quantitative Year One: Spring Semester CONS 210 Consumer Economics or CONS 100 Financial Literacy BIOL 142 Introduction to Human Biology (Domain II: B. Natural Sciences) Domain I: C. Language PSYC 101 (Domain III: B. Perspectives on Contemporary World) Year Two: Fall Semester NUTR 262 Food, Culture and Society (pre, L) CONS 105 Personal & Community Health ENGL 286 Professional Writing Domain I: B. Humanities Year Two: Spring Semester NUTR 271 Nutrition for Sports and Exercise CHEM 201 Organic Chemistry (L) Domain I: A. Creative Arts Domain III: C. Global Competency, Ethical Reasoning, Human Diversity Year Three: Fall Semester NUTR 364 Experimental Study of Food (p, L) NUTR 381 Introduction to Nutrition Practice (pre) NUTR 482 Management of Food & Nutrition Services Elective A minor is strongly recommended. Year Three: Spring Semester CONS 310 Drug Addiction Elective (Suggest PSYC 205 Health Psychology) Domain II: A. Analysis, Modeling, Problem Solving CONS 310 Drug Addiction Year Four: Fall Semester NUTR 384 Foodservice Systems (p) NUTR 390 Special Topics in Nutrition Domain III: A. Perspectives on the Past Elective *Application required in previous semester Year Four: Spring Semester NUTR 495 Internship in Food and Nutrition* NUTR 479 Computer Applications in Nutrition (pre) NUTR 478 Community Nutrition (pre) Elective 23

24 pre = prerequisite course(s) required, review catalog L = laboratory included as part of course. Explanation of Course Sequence General Education Domains - Students who transfer in courses accepted as meeting General Education Domains may elect to take other courses. Students must take at least 11 General Education courses to fulfill the General Education Domain requirement. Course Descriptions including prerequisite courses for NUTR and CONS courses are found at NOTES: 1. Please be aware of the following course sequencing: Chemistry and Food Course Sequence General Chemistry Organic Chemistry Experimental Study of Food Nutrition Course Sequences Nutrition: Science and Applications Food, Culture and Society Experimental Study of Food Foodservice Systems Management of Food and Nutrition Services Intro to Human Biology Sports Nutrition Intro to Human Biology Intro to Nutr Practice Food, Culture and Society Introduction to Nutrition Practice Community Nutrition Food Culture and Society Introduction to Nutrition Practice Computer Applications in Nutrition 2. See this handbook and the university catalog for other suggested electives. 3. Students are encouraged to select a minor in one of the following areas: Biology, Business, Food Science, Information technology, Journalism (work with the FSU Gatepost), Psychology, Sociology, Spanish, Communication arts, or Professional writing. Note: A minimum of three courses to satisfy any minor must be taken at Framingham State University. 4. As of the academic year, students repeating a course in the Department of Chemistry and Food Science will have to repeat both lecture and lab. Students can no longer receive a lab exemption. 5. Experience has shown that students who need to work more than 10 hours a week should consider taking fewer than 4 courses/semester. 24

25 CHEM 103 General Chemistry or CHEM 107 Principles of Chemistry BIOL 142 Intro to Human Biology Or Coordinated Prog BIOL 235 Principles of Human Physiology NUTR 205 Nutrition Science and Applications NUTR 262 Food, Culture, and Society Nutrition and Wellness Course Sequence CHEM 201 Organic Chemistry NUTR 364 Experimental Study of Food NUTR 381 Introduction to Nutrition Practice NUTR 271 Nutrition for Sports and Exercise NUTR 384 Food Service Systems CONS 310 Drug Addiction NUTR 478 Community Nutrition NUTR 479 Computer Applications in Nutrition NUTR 482 Management of Food and Nutrition Systems NUTR 495 Internship in Food and Nutrition (senior standing and department permission required) 25

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27 Semester When Required Courses Are Usually Offered Course Number/Name BIOL 235 Principles of Human Physiology BIOL 307 Principles of Microbiology CHEM 107 Principles of Chemistry CHEM 108 Principles of Chemistry and Quantitative Analysis CHEM 201 Organic Chemistry CHEM 207 Organic Chemistry I CHEM 301 Biochemistry CONS 310 Drug Addiction NUTR 271 Nutrition for Sport and Exercise NUTR 374 Human Nutrition Science NUTR 381 Introduction to Nutrition Practice NUTR 390 Special Topics in Nutrition (topics vary) NUTR 384 Foodservice Systems NUTR 478 Community Nutrition NUTR 479 Computer Applications in Nutrition NUTR 482 Management of Food and Nutrition Services NUTR 483 Medical Nutrition Therapy Usual Semester(s) Offered Fall and Spring Fall, Spring and Summer Fall Spring Fall and Spring Fall and Spring Fall and Spring Spring Fall and Spring Fall and Spring Fall and Spring Fall and Spring Fall and Spring Fall and Spring Fall and Spring Fall and Spring Spring Note: The schedule changes often; check with your advisor for updates in course offerings 27

28 Suggested Electives for Food and Nutrition Majors Some of these courses may be required courses for one of the three (3) Food and Nutrition Concentrations. Check your concentration requirements and the course prerequisites before selecting courses from this list. ACCT 220 Introduction to Financial Accounting COMM 105 Foundations of Communication COMM 107 Effective Speaking COMM 115 Introduction to Speech Communication CONS 105 Personal & Community Health CONS 210 Consumer Economics FDSC 405 Food Analysis ENGL 225 Introduction to Journalism ENGL 286 Professional Writing FDSC 151 Principles of Food Science MATH 208 Biostatistics NUTR 002 Orientation to Dietetics (No course credit) NUTR 271 Nutrition for Sports and Exercise NUTR 390 Special Topics in Nutrition (may be taken more than once if the topic is different) NUTR 490 Independent Study in Food and Nutrition NUTR 495 Internship in Food and Nutrition NUTR 499 Food and Nutrition Internship: US Army Natick Research, Development and Engineering Center (NRDEC) PSYC 208 Health Psychology PSYC 258 Human Relations PSYC 271 Principles of Behavior Modification PSYC 286 Psychology of Women SOCI 101 Introduction to Sociology SOCI 245 Race and Ethnic Relations SOCI 280 Social Gerontology SOCI 325 Medical Sociology 28

29 Food and Nutrition Program Costs Please consult the University catalog for information on tuition, fees, residence hall, and boarding costs. In addition to these University costs, Food and Nutrition students should expect to incur the following general expenses. Additional costs specific to Coordinated Program in Dietetics students are found at the The amounts are estimates and subject to change without notice. Lab coat required for NUTR 262 Food, Culture & Society and NUTR 364 Foodservice Systems labs $ 35 ServSafe Exam (required for NUTR 384 Foodservice Systems) $ 60 Books, Supplies, Copying $1200 Wireless laptop computer Physical exam including required lab tests May be required for NUTR 002 Orientation to Dietetics or an internship course; required for Coordinated Program in Dietetics students Health insurance (full-time student annual plan) Travel to internship facility (student responsibility) (required for Nutrition and Wellness students; optional for Nutrition and Dietetics students) Academy of Nutrition and Dietetics student membership (optional; highly recommended) $1149 $ 500 $1498 $ $ 50 1 Estimated based on 30 miles travel from the University for 1 day/week for 15 weeks using standard mileage rates. Liability insurance ($15.00) is required for students in NUTR 384 Foodservice Systems and fingerprinting ($35.00) is required for all students who complete the 18 hour foodservice experience in a public school. Both of these expenses are covered by the University. 29

30 Overview of Internship in Food and Nutrition (NUTR 495) (You are required to follow these guidelines) *Please review the application to obtain a better understanding of the internship process. You must have a 2.5 QPA in courses in the major. If you do not have a 2.5 QPA, speak to your advisor. If you are a Food and Nutrition major with a concentration in Nutrition and Wellness (FNU), you may apply for your required internship when you have junior or senior class standing. If you are a Nutrition and Dietetics or Coordinated Program concentration student you must have junior or senior standing. It is best to take your Internship in your senior year when you have the knowledge and skills to utilize in your internship. You must submit your application form found in this handbook or on the Food and Nutrition Program website to your advisor by the end of fall advising period for spring semester internships and end of spring advising period for the fall semester internships. The application process is very important. You need to meet with your faculty advisor, who will verify that your QPA is acceptable. You need to prepare a high quality resume to be submitted with your internship application. Resume assistance can be obtained at the Career Services. Your resume must be reviewed and approved (initialed or signed off) by Career Services prior to applying to the internship. You are encouraged to explore various types of internship possibilities. You are free to look for internship options on your own. The university supervisor will notify you when you need to set up a formal interview with possible internship sites. Bring a copy of your resume and the internship objectives with you to the interview. Please note that some internship placements require a physical exam including Mantoux test, immunizations, titers, flu shot; drug testing; a CORI (Criminal Offender Record Information) check which documents a person's criminal history; and, liability insurance. After the interview, discuss the results with the university faculty supervisor. A decision will be made as to the final placement. Submit drafts of your thank you letters or s to the interviewer. Once the draft is accepted by your supervisor, send out the letters. A copy of each thank you letter is placed in your internship file. All placements are to be finalized before the end of the prior semester. The supervisor will notify you when the internship will start. Your grade for the internship is influenced by how responsible and competent you were in setting up your internship. During the semester all interns are required to attend weekly meetings on campus. 30

31 NUTR 490 Independent Study in Food and Nutrition NUTR 495 Internship in Food and Nutrition NUTR 499 Internship in Food and Nutrition: U.S. Army Labs To apply for these courses, you must complete the application form on the next page or on the Food and Nutrition Program website ( ). The completed application, along with your goals and objectives for the course, must be submitted to your advisor by the end of fall advising period for internships starting in spring semester and spring semester at the end of advising period for internships starting in fall semester. Please include a copy of your academic course progress form from your myframingham account. The course progress form shows the courses you have taken, your grades, and your QPA. NUTR 490 Independent Study in Food and Nutrition An in-depth investigation of a specific topic relating to the student s area of interest in food and nutrition. A written proposal on the topic selected is made by the student to the faculty advisor. An oral presentation and final written report of the student s topic is required. Prerequisite: NUTR 374 Human Nutrition Science. Application due by October 15 for spring semester and February 15 for fall semester. NUTR 495 Internship in Food and Nutrition A supervised work experience in community nutrition, foodservice management, or medical nutrition therapy. Students submit an application that identifies specific goals for the experience and a résumé. An ability to work independently is expected. A major project is required. A minimum of one eight-hour day per week is required. Prerequisites: Senior standing and permission of department chair. A QPA of 2.50 in all courses for the major. NUTR 499 Internship in Food and Nutrition: U.S. Army Labs A supervised work experience in food or nutrition as it pertains to the military. The student joins a research team in one of two areas: U.S. Army Research Institute of Environmental Medicine (USARIEM), or U.S. Army Sustainability Directorate (SusD). One eight-hour day per week required. Prerequisites: NUTR 364 Experimental Study of Food, NUTR 381 Introduction to Nutrition Practice, and QPA of 2.50 in all courses for the major. Departmental permission required. 31

32 Food and Nutrition Internship/Independent Study Application Form Directions: Please complete the following application form, and submit it with a printed copy of your Degreeworks transcript to your faculty adviser. Due dates are: summer and fall semester is during spring advising period and spring semester is during fall advising. Resume: You must submit a professional resume with the internship application. Visit the Career Services website for help with your resume: Schedule an appointment with Career Services to review your resume BEFORE you submit it; you must include documentation that Career Services has reviewed your resume. Once your internship application is approved, send an electronic copy of your resume to the course instructor. 1. Student name Date 2. Current address address Phone 3. Transportation is the student responsibility. Where will you be living during your internship? 4. Faculty adviser 5. Please check your concentration in the food and nutrition major: FNW (Nutrition and Wellness) FND (Nutrition and Dietetics) 6. Semester internship requested: Fall 20 Spring 20 Summer Expected graduation date, please complete: May 20 August 20 December Current QPA for all courses in major 9. Check the type of internship which you are requesting. Please review course descriptions in the catalog at NUTR 495 Internship in Food and Nutrition NUTR 499 Food and Nutrition Internship: Natick Soldier Research, Development and Engineering Center (NSRDEC) NUTR 490 Independent Study in Food and Nutrition 10. Are you able to communicate in a language other than English? Yes No If yes, which language? 11. Are you a certified personal trainer? If yes, please attach copy of certificate. 32

33 12. Complete the chart below. Write the grade you received for each of the following required courses in major. Indicate the status courses by writing IP to indicate in-progress ; fall or spring for all courses to be taken during proposed internship. Write NA for all courses not required in your concentration within the major. Course NUTR 205 Nutrition Science and Applications NUTR 262 Food, Culture and Society NUTR 271 Nutrition for Sport and Exercise NUTR 364 Experimental Foods NUTR 374 Human Nutrition Science NUTR 381 Introduction to Nutritional Practice NUTR 384 Foodservice Systems NUTR 333 Chronic Disease NUTR 390 Special topics: Topic NUTR 478 Community Nutrition NUTR 479 Computer Applications in Nutrition NUTR 482 Management of Food and Nutrition Services NUTR 483 Medical Nutrition Therapy NUTR 490 Independent Study in Food and Nutrition NUTR 495 Internship in Food and Nutrition (second internship) Grade or Status: see details above BIOL 142 Intro. To Human Biology BIOL 235 Human Anatomy and Physiology I BIOL 307 Principles of Microbiology CHEM 103 General Chemistry CHEM 107 Principles of Chemistry CHEM 108 Principles of Chemistry and Quantitative Analysis CHEM 201 Organic Chemistry CHEM 207 Organic Chemistry I CHEM 301 Biochemistry CONS 105 Personal and Community Health CONS 210 Consumer Economics CONS 310 Drug Addiction ENGL 286 Professional Writing 33

34 13. Using the chart below rate the population groups with which you would most like to work and the settings in which you would like to work. Indicate your first, second, and third choices for both population groups and settings by placing 1, 2, or 3 in each ranking column. Populations Ranking 1-3 Setting Ranking 1-3 General population Hospital or HMO outpatient service Adults Hospital or inpatient services (completed MNT) Pregnant or lactating women Elder nutrition program Adolescents Extended care facility School age children WIC Infants and young children Child care agency Geriatric population Cooperative Extension Services Rehabilitation program Business or industry foodservice Social networking School nutrition service Other, please specify Food company John Stalker Institute Fitness facility ( PT certificate required) Farms Catering Other, please specify 14. In the chart below place an X in front of the skills you would like to develop or improve. Client / patient counseling Clinical nutrition (completed MNT) Staff or professional training Event planning Educational program development Nutrition education Other, please specify Speaking to groups Management skills Food service operation Food research and development Social media Writing 15. List your major strengths: NUTR 495 Internship in Food and Nutrition & NUTR 499 Internship in Food and Nutrition NSRDEC (Natick Labs) have required steps for the internship placement process, read Overview for NUTR 495 & 499 in the Food and Nutrition Handbook. 16. Please provide any additional information which might be helpful in placing you. 34

35 Becoming a Licensed Dietitian/Nutritionist (LDN) in Massachusetts Once graduates of either the Nutrition and Dietetics (FND) or the Coordinated Program in Dietetics (FNP) concentration pass the Academy of Nutrition and Dietetics Registration Examination for Dietitians and become Registered Dietitians (RD), they can become a licensed dietitian/nutritionist (LDN) in Massachusetts. For additional information, go to the Board of Registration of Dietitians and Nutritionists: 35

36 Framingham State University Department of Food and Nutrition Food and Nutrition Major Course Transfer Credit Policy I. Documentation You should write a letter to the Committee and list the course(s) for which you are requesting transfer credit and the corresponding FSU courses(s). For each course under consideration, you should provide: 1. a transcript from the college/university where the course was taken. 2. the FSU course progress form printed from 3. a catalog with course descriptions from the college/university where the course was taken. 4. the textbook name and author (provide the text if possible). 5. the course syllabus/outline and topic outline. 6. complete Course Substitution Form with your advisor. The above documentation should be submitted to the student s advisor who will submit it to the Course Transfer Credit Committee. II. Criteria for Granting Transfer Credit The Committee will determine course transfer credit on the basis of the following criteria: 1. similar course content 2. the level at which the course is taught: the transfer course must have similar prerequisites to the FSU course 3. if the FSU course has a clinical experience, the transfer course must have an equivalent clinical experience to receive credit 4. any course accepted for credit which meets The Academy of Food and Nutrition's Foundation Knowledge for Didactic Curriculum Content must have been taken within 10 years of applying for transfer credit III. IV. Questionable Transfer Credit 1. At the discretion of the committee, you may be given the opportunity to test out of a course by passing an exam with an 80 or above. The FSU instructor would specify the exam. 2. The committee may ask to see class notes if necessary to determine course content. Reporting 1. A memo from the committee, with a copy to the advisor and Admissions Office or Registrar (if appropriate), will be sent to you. V. Student Questions 1. You can discuss questions/concerns with the chairperson of the Course Transfer Credit Committee. 2. You can appeal a decision of the Course Transfer Credit Committee in writing to the Chair of the Food and Nutrition Department 36

37 Scholarships Available to Food and Nutrition Majors Information regarding scholarships is available in the Financial Aid Office and the website Watch the Department s bulletin board for notice of additional scholarships. INDEPENDENT ASSOCIATION OF FRAMINGHAM STATE ALUMNI The IAFSA awards numerous scholarships each year. Most scholarships are for full-time, undergraduate students at Framingham State University. The descriptions will specify if they are also available for graduate or part-time students. In order to be considered, the following must be submitted with this application: Personal Letter of Qualification written by the applicant and including: your academic goals; campus and community activities; honors and awards; work experience; financial needs; special considerations; information about other family members who have special financial needs; and your plans for the future. Letter of recommendation from an FSU professor, advisor, or administrator. One copy only, unless otherwise indicated. Free Application for Federal Student Aid (FAFSA). Consult pages 2 and 3 to see which scholarships require a printed copy of this completed form. It is required in those cases whether or not you have submitted the application for federal financial assistance to the Federal Student Aid Programs Processing Center or to Framingham State University. Download the application at Applic2.pdf Application deadline is usually in March. FRAMINGHAM STATE UNIVERSITY and FOUNDATION SCHOLARSHIPS FSU Scholarships and Foundation Scholarships are awarded based upon academic success and sometimes financial need (determined from the FAFSA). They are awarded to both new and returning students. Freshmen and transfer students will be evaluated for scholarships based upon their admissions application, including official transcripts. Scholarship Information In an effort to maximize the awarding of merit and need-based scholarships to our students, the College is adopting new scholarship procedures. Awards will no longer require a scholarship application either for a first or renewal award. Instead, the College will identify all students who are eligible for the various scholarships and will make awards according to merit, need, or a combination of both considerations. Scholarship descriptions are listed below. Please note: 1. You must have a current FAFSA on file to be considered for or to be renewed for any scholarship with a need-based component. If you do not have a FAFSA on file - you should consider completing one as soon as possible. 2. If your scholarship has a merit component, such as a minimum QPA, you must remain eligible under the scholarship's criteria in order to be renewed for that scholarship. The Class of 1993 Leadership Scholarship was established to help benefit student leaders on campus. This scholarship is available to a full-time undergraduate junior or senior. The eligible candidate will be a class officer or executive board member for the class and will have served for a minimum of two years. Students must have a minimum QPA of 2.0 and show proven leadership ability as well as outstanding service to the FSU community. Candidates must submit an essay (no more than 300 words) stating why they chose to become a class officer or serve on the executive board and how they have used this role to serve the FSU community. Two letters of recommendation must be submitted with the application. Letters should be from individuals who can address the candidate s leadership skills and service. 37