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Dietetics (BS+MS), 5-Year

Dietetics professor works with students at a computer

Become a dietitian in just 5 years with our combined BS+MS degree in dietetics and take on a meaningful role in the lives of others as you enter an in-demand industry.

Overview & Distinctions

Overview

An aging population, an epidemic of obesity, and an increase in the incidence of preventable nutrition-related diseases such as Type 2 diabetes and high blood pressure is increasing the demand for qualified dietitians all across North America and the world.

At D’Youville, you can earn your combined bachelors/master’s degree in just 5 years from our ACEND-accredited program. You'll graduate prepared to take the national exam to become a registered dietitian (RD) or registered dietitian nutritionist (RDN).

Why Choose D'Youville?

  • Our graduates have a nearly 100% job placement rate and the vast majority of our students consistently meet or exceed the national pass rate average for the credentialing exam, year after year.
  • As a student in our combined degree program, you'll pay undergraduate tuition for graduate studies.
  • Our program has been nationally recognized as the model for how to deliver dietetics education.
  • We provide both didactic (lecture) and supervised practice in one program so you won’t need to apply for a separate dietetic internship to complete your career preparation.
  • Studies show that teamwork across clinical specialties improves patient outcomes. D'Youville's unique interprofessional education lab offers the opportunity for you to practice treating patients (played by actors) alongside a team of students from 7 other healthcare majors at DYC - all under the supervision of a skilled instructor.
  • You’ll gain practical experience and develop your professional skills at local facilities.
  • Students complete a concentration in advanced nutrition practice, which provides higher-level coursework and experiences in pediatric nutrition, critical care nutrition, private practice, community nutrition, and research.
  • You’ll benefit from an approach which combines a solid liberal arts foundation with professional instruction in your field in a supportive, nurturing environment.
  • Graduating with a master's degree will provide you with the credential you need to take the registration exam when requirements change in 2024. 

AUTOMATIC MERIT-BASED SCHOLARSHIP CONSIDERATION

When you apply for admission at D’Youville, we’ll automatically consider you for our merit scholarships. Undergraduate scholarships can cover as much as 50% of your tuition, and there is no need to fill out a separate application!

Transfer students can qualify for scholarships, as well. Unlike other schools, maintaining your scholarship is easier at D'Youville, because we use realistic GPA requirements to determine your eligibility each year. 

Check out the chart below to see if you qualify:
Scholarship SAT (M & EBRW)* or ACT⁺ / GPA Tuition Scholarship Room & Board Waiver GPA Required to Retain
President's 88/1170 or 24 $13,000 $3,000 2.75
Founder's 83/1080 or 21 $10,000  $2,000 2.5 
Dean's 80/980 or 19
Anyone with a 90 GPA can receive this award without test score consideration.
$8,000   2.25
Transfer 3.5+ $5,000  

2.5

Transfer 3.25 - 3.49 $4,500  

2.5

Transfer 3.0 - 3.24 $4,000   2.5
Transfer 2.75 - 2.99 $3,500   2.5
Dillon 93/1360 or 29 100% off $3,000 2.75
Buffalo Say Yes 90/1080 or 21 100% off   2.75
Alumni Kinship   $300-$2,000   Must reapply each year. Only open to relatives of D'Youville alumni.

*Scores are based on the new SAT score format which went into effect in March 2016.
⁺D'Youville only requires that you submit the results from one test.

More information can be found on our scholarships page.

 

Curriculum

Curriculum

The courses in the Dietetics, combined BS/MS program meet the knowledge and competencies established by the accreditation standards for entry-level education programs as set by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) and are subject to change.

Courses in Dietetics

Course Number Course Name Credits
DTC 101 Orientation to Dietetics 1
DTC 210 Food Science 3
DTC 306 Principles of Nutrition 3
DTC 319 Nutritional Biochemistry 3
DTC 327 Nutrition Throughout the Lifecycle 3
DTC 328 Nutrition for Fitness and Athletic Performance 2
DTC 409 Food Service Management I 2
DTC 409L Quantity Food Preparation 2
DTC 410 Food Service Management II 3
DTC 410SP Food Service Management Supervised Practice 1
DTC 418 Introduction to Professional Practice 1
DTC 420 Introduction to Nutrition Care 3
DTC 420SP Introduction to Nutrition Care Supervised Practice 1
DTC 426 Nutrition Education and Counseling 3
DTC 511 Medical Nutrition Therapy I 3
DTC 511SP Medical Nutrition Therapy I Supervised Practice 2
DTC 512 Medical Nutrition Therapy II 2
DTC 512SP Medical Nutrition Therapy II Supervised Practice 3
DTC 521 Community Nutrition 3
DTC 521SP Community Nutrition Supervised Practice I 2
DTC 522SP Community Nutrition Supervised Practice II 1
DTC 524 The Nutrition Entrepreneur 3
DTC 600 Nutrition Theory and Practice 3
DTC 601 Research Methods in Dietetics 3
DTC 610 Dietetics Thesis Seminar 3
DTC 622 Professional Seminar 2
DTC 631 Advanced Nutrition Practice I 8
DTC 632 Advanced Nutrition Practice II 8

Courses In Other Academic Areas Required for this Major

Course Number Course Name Credits
BI0 107/107L Human Anatomy & Physiology 4
BI0 108/108L Human Anatomy & Physiology 4
BIO 208 Microbiology 4
BIO 303/303L Biochemistry/Lab 4
CHE 101/101L General Chemistry/Lab 4
CHE 102/102L General Chemistry/Lab 4
CHE 219/219L Organic Chemistry/Lab 4
MAT 123 Applied Statistics 4
MGT 305 Principles of Management 3
HSA 613 Management in Health Care Organizations 3
GRA 629 Thesis Advisement 3

Total credits

  Credits
Undergraduate major requirements 68
Core requirements 52
Graduate major requirements 48
Total

168


Course sequences based on admission entry points

Students may enter the program as high school graduates or as graduates or transfers from two and four year colleges. The curriculum plan will depend on your previous course work. Below are examples of course sequences. Note: Your individualized course sequence may vary from the sequence.

Review the PDF files below for the curriculum best suited to you.

High school students (PDF)

Students who have completed a 4-year dietetics program (PDF)

Students who have completed a 2-year dietetic technician program (PDF)

Students who have completed a 4-year science-based undergraduate degree (PDF)

Students who have completed a 4-year non-science undergraduate degree (PDF)

Admission Requirements

Admission Requirements

Students may enter the program as high school graduates or as transfers from two and four year colleges. Those who have partially completed a degree in any major may also apply for admission and should contact the department admissions coordinator to plan their course sequence. Examples of course sequences can be found on the Curriculum tab.

Deadline: Ongoing but decisions are made by March for admission in the fall semester. Late applications will be processed on a space available basis.

Decision: 3 weeks from application

Incoming Freshmen

Admission requirements reflect the structure of the program as a five-year master of science and bachelor of science degree. In order to be considered for admission, students must meet the following criteria:

  • Combined SAT scores of at least 1000 or Composite ACT score of 21
  • High school average of 85% or 2.85 on a four point-scale
  • Standing in the upper half of their graduating high school class

Students must demonstrate successful completion of the following high school courses:

  • two years of math
  • one year of biology
  • one year of chemistry

How to Apply: Fill out the DYC Undergraduate Admissions Application

Questions: Contact D'Youville's Undergraduate Admissions Office

Transfer Students

We accept transfer students, including graduates from didactic (DPD) programs. Transfer students are accepted on a space-available basis and must meet the following standards to be considered for acceptance:

  • Minimum college GPA of 2.75 for students entering at years 1 or 2
  • Minimum college GPA of 3.0 for students entering at years 3 or 4 (supervised practice portion)

Transfer credit for courses in areas other than dietetics will be evaluated by the Office of the Registrar. Students may also transfer credits for certain dietetic/nutrition courses upon approval by the chair of the Dietetics Department.

Note: Find out how many credits will transfer to D'Youville College by using our Course Equivalency Database

How to Apply: Fill out the DYC Undergraduate Admissions Application

Questions: Contact D'Youville's Undergraduate Admissions Office

Technical Standards

Introduction

The Americans with Disabilities Act of 1990 (ADA) (Public Law 101-336) was established to empower qualified persons with disabilities to seek employment opportunities, transportation, and access to programs and services without fear of discrimination. These laws provide a framework for qualified individuals with documented disabilities to request reasonable accommodation needed to participate in an educational program.

The Dietetics Department at D'Youville College is prepared to make reasonable accommodations in order to allow students with disabilities an equal opportunity to participate and succeed in the academic program. An accommodation must be reasonable and may not be provided if it fundamentally alters the nature of the curriculum including the didactic component, laboratory sessions, or supervised practice experiences, requires substantial program modification or lowering of academic standards, causes undue hardship for the College or affiliating agencies, or jeopardizes the health or safety of the student or others.

If the student feels he or she meets the requirements of the ADA and will require ADA accommodation, the disability must be supported by medical documentation prior to receiving accommodation. To grant accommodation, it is the student's responsibility to make the department aware by notifying the Dietetics Department chair and the student must contact the Disability Services office at D'Youville College and complete the process required. The Disability Services office will then contact the Dietetics Department and reasonable accommodations will be made based on the recommendations of the disability office.

No otherwise qualified person shall be excluded from participation, admission, matriculation, or denied benefits solely by reason of his or her disability. The Dietetics Department will not discriminate against qualified individuals but will expect applicants and students to meet certain minimum academic and technical standards.

Technical Standards

The dietetics program at D'Youville College is a rigorous program that places specific requirements and demands on enrolled students. An objective of this program is to prepare graduates to enter a variety of employment settings and to render care to a wide spectrum of individuals. The technical standards set forth by the Dietetics Department identify the attributes needed to establish the knowledge, skills, and values necessary to meet the standards of the Accreditation Council for Education in Nutrition and Dietetics (ACEND) in order to achieve the Core Knowledge (KRD) and Competencies (CRD) for the Registered Dietitian and fulfill the Dietetics Department mission. The mission of the Dietetics Department Coordinated Program at D'Youville College is as follows:

Recognizing the role of the Registered Dietitian Nutritionist (RDN) as the nutrition expert and the key role that nutrition plays in health and well-being, the Coordinated Program strives to serve the community by providing students with the knowledge, skills, and experience to meet the challenges of the diverse and changing field of dietetics. Our intent is to prepare Registered Dietitian Nutritionists who will be leaders in their field, who will fulfill prominent and varied professional roles.

The Coordinated Program supports the principles of academic excellence, service to others, and lifelong learning by fostering the student’s professional and personal growth within a broad range of educational and practical experiences.

Full participation in the academic and supervised practice environments requires that students, with or without reasonable accommodation, possess abilities, attributes, and skills in five major areas: (1) Sensory/Observation; (2) Communication; (3) Motor/Strength/Coordination; (4) Conceptual/Integrative/Quantitative; and (5) Behavioral/Social. Details regarding these essential abilities are found in the following paragraphs; they are not intended to be all inclusive.

Sensory/Observation

Candidates and students must:

  1. have sufficient vision and somatic sensation to be able to observe demonstrations, experiments, and laboratory exercises in the basic sciences,
  2. be able to participate in sensory evaluation of the taste, texture, and aroma of various food and beverage products,
  3. have sufficient vision to observe physical changes such as in skin and eye color or changes in other areas of the body,
  4. have functional visual ability with correction, if needed, sufficient to read printed material in both hard copy and electronic formats,
  5. have functional auditory acuity with correction, if needed, sufficient to comprehend one or more persons engaged in conversational speech, and to hear timers and alarms,
  6. be able to utilize all assessment parameters in order to assess the nutritional status of the clients and implement a nutritional care plan to achieve optimal nutritional status (i.e., obtaining the client's history, performing physical assessments, anthropometric measurements and analysis of laboratory data).

Communication

Candidates and students must:

  1. be able to communicate effectively and sensitively, orally and in writing, with peers, faculty, staff, community partners, the general public, and patients/clients, including individuals of different ages and from different cultural and social backgrounds,
  2. be able to understand, read, speak, and write the English language at a level consistent with competent professional practice, using appropriate grammar, spelling, and vocabulary.

Motor/Strength/Coordination

Candidates and students must:

  1. have sufficient dexterity and motor function to: (a) elicit information from clients by palpation, auscultation, percussion; (b) perform diagnostic procedures including, but not limited to obtaining the client's history, performing physical assessments, anthropometric measurements and analysis of laboratory data; and (c) perform food service duties related to food preparation, using kitchen tools to manipulate ingredients, and taking food temperatures,
  2. have sufficient physical strength and endurance to carry equipment and supplies, lift and transfer institutional pots and pans containing food and other items up to 25 pounds, walk, bend, and stoop while carrying items, and sit and stand for long periods of time.
  3. have the ability to safely access and use institutional equipment, including ranges, ovens, steamers, mixers, slicers, dish machine, and sinks,
  4. have the capability to physically maneuver in required settings in a safe manner,
  5. have the ability to access transportation to attend classes and supervised practice experiences in a timely manner.

Conceptual/Integrative/Quantitative

Candidates and students must:

  1. have sufficient conceptual, integrative and quantitative abilities; these abilities include but are not limited to measurement, calculations, reasoning, analysis, and synthesis; additionally, a student must be able to understand the spatial relationships of nutritional status, nutrient intake, and any special conditions,
  2. have the ability to critically think, solve problems, and deal effectively with a variety of concrete and abstract variables in situations where limited standardization exists within reasonable time frames,
  3. have the ability to analyze, conceptualize, and summarize complex relationships as ascertained from patient records, research studies, and other written reports and be able to communicate that information effectively,
  4. have the ability to learn and work effectively in both independent and collaborative situations,
  5. have the ability to multitask or execute multiple tasks simultaneously. 

Behavioral/Social

Candidates and students must:

  1. possess the emotional health required for utilization of his/her intellectual abilities,
  2. be able to exercise good judgment in the prompt completion of all academic and supervised practice responsibilities,
  3. have affective skills and appropriate demeanor and rapport that relate to professional education and quality patient/client care and customer relations,
  4. be able to develop mature, sensitive, ethical, and effective relationships,
  5. have the capacity (maturity, emotional stability) to adapt to change, maintain composure, and display flexibility in the face of uncertainties and stressful situations,
  6. portray attributes of professionalism that include but are not limited to honesty, caring, respect, trustworthiness, competence, and responsibility to and for their instructors, colleagues, and patients/clients/customers.

Conclusion

The D'Youville College Dietetics Department and its sponsoring institutions will provide reasonable accommodations as needed to open the program to competitive, qualified individuals with disabilities. In doing so, however, the program and sponsoring institutions must maintain the integrity of the curriculum and preserve those elements deemed essential to the education of a dietitian/dietitian nutritionist (which include the technical standards set forth above). The program and sponsoring institutions cannot compromise the health and safety of patients/clients/customers or students. It is inevitable that adherence to minimum requirements will disqualify some applicants and students, including some who have a disability. However, adherence to those requirements is necessary, as an applicant or student who is unable to meet the minimum academic and technical standards is not qualified for participation in the program or the practice of the profession.

Careers

Careers

Registered dietitians (RDs) and registered dietitian nutritionists (RDNs) are food and nutrition experts who draw on their science-based education and experience to help individuals make positive lifestyle changes tailored to their unique needs. Working in a number of areas, RDs and RDNs advance the nutritional health of Americans and people around the world.

Traditionally, registered dietitians (RDs) and registered dietitian nutritionists (RDNs) worked in hospitals, nursing homes, and government agencies. Currently, RDs and RDNs work in a wide range of settings including sports nutrition and wellness programs, elementary and high schools, food and nutrition-related business and industries, private practice, universities, pharmaceutical companies, and research facilities, in addition to traditional sites.

Exploring a Career in Dietetics

Career Outlook

The rising interest in the role of food and nutrition in promoting health and wellness, coupled with the importance of diet in preventing and treating illness, has resulted in an increased demand for dietitians and nutritionists.

The US Bureau of Labor Statistics estimates that jobs for dietitians and nutritionists will increase 16% through 2024, a rate which the Bureau of Labor Statistics calls “much faster than average.”

The Bureau of Labor Statistics report notes that these statistics are based on a dietitian or nutritionist with a Bachelor’s degree, and that job prospects are even better for dietitians and nutritionists with an advanced degree. The MS conferred to graduates of the dietetics program is considered an advanced degree.

 For more information about the job outlook for dietitians and nutritionists, visit the Bureau of Labor Statistics website.



Supervised Practice Experience

Supervised Practice Experience

Starting in the summer after your junior year, you’ll begin the professional phase of our coordinated program (CP) in dietetics where you'll gain practical experience and develop your professional skills. In this portion of the CP, classroom learning is combined with supervised practice experiences. Therefore, as you learn about a subject, you will also practice that knowledge in a real-world setting. More than 1200 hours of supervised practice is provided in a variety of areas, including clinical dietetics, food service management, and community nutrition.

The dietetics program is affiliated with more than 50 supervised practice sites, including teaching hospitals, community hospitals, long term care facilities, schools, corporate organizations, private practice businesses, and community agencies. We continually add new sites, with all located within easy driving distance of D'Youville.

We also offer the option of an international nutrition supervised practice experience, in which practice is provided in either London, England or Sydney, Australia. More information can be found on the Study Abroad site.

Once you're accepted as a dietetics major you'll be guaranteed placement in the professional phase of the CP as long as you maintain the appropriate academic standards. And once you graduate you’ll be eligible to take the registration examination in order to earn your registered dietitian (RD) or registered dietitian nutritionist (RDN) credential. Please see the Curriculum tab for more details about the coordinated program curriculum. Supervised practice courses have a SP suffix after the course number (i.e., DTC 511SP), with the exception of DTC 631 and DTC 632 which are also supervised practice courses.

Participating in the coordinated program will require moderate additional costs. See a full list on the Fees page.

Alumni Successes

Alumni Successes

Our graduates have a nearly 100% job placement rate. Recent graduates have been employed by a variety of private and public organizations in a wide range of roles, including:

  • Clinical Nutrition Manager (multiple-level senior citizen living complex)
  • Clinical Researcher (hospital)
  • Nutritionist (WIC)
  • Clinical Dietitian (hospital)
  • Consultant Dietitian (nursing home)
  • Business Owner (private practice)
  • Retail Dietitian (corporate offices for supermarket chain)
  • Registered Dietitian (community organization)
  • Registered Dietitian Nutritionist (weight loss resort)

Alumni Research and Publications

Several of our alumni have presented their thesis research at state and national dietetics meetings and/or published their research in professional journals.

Examples of some recent presentations/publications are:

Dietary Supplement use Among Participants of a Databank and Biorepository at a Comprehensive Cancer Center, published in Public Health Nutrition

The Nutrition Adequacy of NCAA Division III Female Soccer Athletes Assessed Through Two Multi-Pass 24-Hour Recalls, presented at the 31st Sports, Cardiovascular, and Wellness Nutrition Annual Meeting

Evaluation of the Content and Quality of Information Advertised on Internet Websites Marketing Herbal Weight Loss Supplements in the United States, presented at New York State Dietetic Association Annual Meeting

Adequacy of Vegetarian Diets in Adult College Students, presented at New York State Dietetic Association Annual Meeting

A Study of Average Quantity of Fruit and Vegetable Sales Pre and Post-implementation of Red, Yellow, Green Plate Program in a Healthcare Facility, presented at New York State Dietetic Association Annual Meeting

Measurement of the Impact of Home Delivered Meals on the Food Insecurity in the Elderly Population, presented at New York State Dietetic Association Annual Meeting

A Retrospective Chart Review on Enteral Nutrition Prescription Errors in an Acute Care Hospital, presented at New York State Dietetic Association Annual Meeting

Dietary Intake of NCAA Division I Female Basketball Players, presented at New York State Dietetic Association Annual Meeting

A Questionnaire Based Analysis of Celiac Disease Diagnosis: Identifying the Common Diagnostic Indicators of Celiac Disease and the Healthcare Professions that may Benefit from Additional Training, presented at the Academy of Nutrition and Dietetics  Annual meeting: Food & Nutrition Conference & Exposition


Explore D'Youville Through Video

Listen to students and faculty explain what makes a D'Youville education different and how small class sizes, hands-on learning, and a caring community help students succeed.

 
 
 
 
A dietetics student participating in the Interdisciplinary Education Lab.

interprofessional

Dietetics students at D'Youville learn to work as part of a collaborative healthcare team through Interprofessional Education Labs.

learn more
Laura Segool, Dietetics alumna

Our Alumni

"All of the professors in the Dietetics program have great connections and are very willing to help you succeed in your studies and career."

read her story

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