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Didactic Program in Dietetics

Dietetics & the Registered Dietitian

Dietetics is an allied health profession which focuses on the food and nutrition intake of individuals and its relationship to health. Registered dietitians are trained in the sciences and are able to translate scientific findings and help people live healthy lives. Dietetic students receive a broad education in nutrition, food, management, physical, biological, and social sciences. This education prepares students for an array of professional opportunities. More information about career opportunities may be found on the American Dietetic Association's website at http://www.eatright.org

Mission

The Didactic Program in Dietetics provides students with a broad general education framework. Through academic preparation the student will graduate with a science background giving students the tools to logically think through situations using the principles upon which the scientific method is based. The philosophy of the Department of Nutritional Sciences is to require a minimum number of obligatory courses and still provide the student with a solid and varied background. Students may develop an area of expertise if so desired. Students in the dietetics option are encouraged to complete independent studies and field experiences. The Department of Nutritional Sciences has strong research and outreach programs; ample opportunities exist for students to become involved in research activities and hands-on experiences. Students are strongly encouraged to obtain these experiences, in the field of dietetics. The Department offers approved courses in the curriculum for field experiences. Students are encouraged to apply for dietetic internships and pursue a career in the profession of dietetics.

Goals and Outcomes Measures of the Program

  1. To prepare graduates for successful entry into and completion of a dietetic internship, to gain employment, &/or pursue graduate education
    1. Audit of student transcript to meet University requirements and didactic course requirements – 100% of program graduates
    2. Pass rate on the dietetic registration examination to be at least 80%
    3. Evaluations sent to students when they are completing the program, one year after program completion, & 5 years after program completion; knowledge statements to be scored  above a 3.0 ( satisfactorily meets)
    4. Evaluations sent to Dietetic Internship Directors & Employers – program areas to be rated above a 3.0 ( satisfactorily meets)
    5. Review of evaluations with Advisory Committee and faculty – annually
    6. University course evaluations completed for courses – Department Head reviews course evaluations and will take action if evaluations are consistently below accepted standards
    7. Completion of dietetics coursework by undergraduates within 2 years after identification as following the dietetics curriculum in the junior year- 90%.
    8. Track completion rate of dietetic internship programs – 90% of students beginning internship programs
  2. To teach students the importance of being a credentialed practitioner and encouraging qualified students to apply for dietetic internships.
    1. Course evaluations of Profession of Dietetics course – review of course evaluations to be at an acceptable level (above 8.0)
    2. Tracking number of students applying and being accepted into internship programs – 90% of students applying to programs
    3. Evaluations sent to students when they are completing the program, one year after program completion, & 5 years after program completion - all knowledge statements to be scored  above a 3.0 ( satisfactorily meets)
  3. To prepare graduates for professional development.
    1. Students must attend a professional meeting – 100%
    2. Students will complete field experiences &/or be involved in research with faculty members – 60% of program graduates
    3. Faculty involvement in professional and research activities - evaluated on an annual basis 100%

The University of Connecticut offers two different programs for students interested in pursuing a career in dietetics. The flowchart below depicts the options available:

Why the didactic program in dietetics may be a better option for you

  • Some students find it preferable to concentrate on the course work and then focus on a dietetic internship after receiving a Bachelor's degree.
  • The didactic program leaves room for flexibility during your college career.
  • Due to the sequence of courses it is often possible even as a transfer student to complete a Bachelor's degree in 4 years.
  • Many dietetic internships offer the option of a joint-graduate program, allowing students to become registered and to earn their Master’s degree.

Learning Outcomes for Students in DPD at University of Connecticut

  1. Students will demonstrate their understanding of food and nutrition and their impact on an individual's health, wellness and physiological outcomes.
    1. Graduates will demonstrate an understanding of nutrient analysis and comparison to the US Dietary Guidelines
    2. Graduates will demonstrate knowledge of nutrient requirements and special needs of individuals throughout the lifecycle.
    3. Graduate will demonstrate knowledge of objective and sensory measurements of foods using different processing and preparation methods.
    4. Graduate will demonstrate various methods of nutritional assessment.
    5. Graduate will demonstrate knowledge of various disease states and their nutritional implications.
    6. Graduates will develop a nutrition care plan after researching a clinical problem and present the case to a class.
    7. Graduates will demonstrate knowledge of macro and micro nutrients on humans from a cellular to whole organism model.
    8. Graduate will demonstrate understanding of the Foundation Knowledge and Skills listed above and as well as the others that are required.
  2. Students will demonstrate their understanding of community nutrition and its impact on the health of diverse populations.
    1. Graduate will identify community programs available.
    2. Graduates will demonstrate knowledge of food availability and access for individuals, family & community.
    3. Graduates will demonstrate knowledge of health disparities.
    4. Graduates will demonstrate an understanding of multiculturalism and diversity.
    5. Graduate will demonstrate understanding of the Foundation Knowledge and Skills listed above and as well as the others that are required.
  3. Students will demonstrate their ability to select and use appropriate tools and techniques in managing a food service.
    1. Graduate will demonstrate knowledge of financial management.
    2. Graduate will quantify recipes for volume food production.
    3. Graduates will understand group dynamics and the importance of leadership skills as well as the value of being an effective team member.
    4. Graduates will understand leadership styles.
    5. Graduates will demonstrate their ability to complete nutrient analysis on a menu.
    6. Graduates will have knowledge of promotion of pleasurable eating.
    7. Graduate will demonstrate understanding of the Foundation Knowledge and Skills listed above and as well as the others that are required.

It is highly recommended that all students completing the dietetics option and those planning on applying for a dietetic internship obtain work experience in the field of dietetics. Possible positions include dietetic technicians and diet aides in hospitals, extended care facilities, or any health-care facility; food service workers in business cafeterias or university dining halls. Another means of obtaining practical experience is by enrolling in a field experience. Field experiences offer the opportunity to apply nutrition, food service, and community knowledge learned in the classroom to a real-world environment. A combination of work and field experiences is most valuable when applying to internships, as applicants are selected based on both academics and experience.

Click here to view the Didactic Plan of Study. (pdf)
Click here to view Approved Course Substitutes. (pdf)

News and Updates

Fall 2009 Seminar Series
A Seminar Series Presented by the Department of Nutritional Sciences at the University of Connecticut
More Information

 

Positions Open

Professor & Director of Functional Foods Initiative

Nutritional Sciences, 75% Research and 25% Teaching, 10 month, tenure-track. – Applications and supporting materials will be reviewed beginning November 30, 2009 until the positions are filled.

Assistant/Associate Professor

Nutritional Sciences, 50% research and 50% teaching, 9 month, tenure-track. – Applications and supporting materials will be reviewed beginning October 12, 2009 until the positions are filled.