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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.
As a student in the dietetics program, you’ll become an expert in food and nutrition. If you have an affinity for biology and other sciences, you should consider a career in dietetics. As a student, you’ll use evidence-based practices and incorporate human biology and biochemistry to understand how the body utilizes the nutrients from the foods we eat.
After completing the 5-year program, you’ll have the knowledge and competencies needed to take the Commission on Dietetic Registration (CDR) exam, which you’ll need to pass to become registered nutrition and dietetics technicians.
Our program meets the accreditation requirements set forth by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), the agency for programs preparing students for careers as registered dietitian nutritionists.
Our graduates help a diverse group of people prevent and manage diseases as well as maintain healthy lifestyles. They also go on to careers in a wide range of settings including hospitals, nursing homes, government agencies, and public wellness programs, as well as athletic programs and schools.
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. And unlike other schools, maintaining your scholarship is easier at D'Youville because we use a realistic 2.25 GPA requirement to determine your eligibility for merit-based scholarships each year.
|Founder's||83 - 87.9||$12,000|
|Dean's||80 - 82.9||$10,000|
|Transfer||3.25 - 3.49||$5,000|
|Transfer||3.0 - 3.24||$4,500|
|Transfer||2.75 - 2.99||$4,000|
Find more information and additional scholarships on our scholarships page.
The Coordinated Program in Dietetics is currently granted continuing accreditation by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics (ACEND).
The Dietetics program is a five-year program which meets the knowledge requirements and competencies for entry-level practice as a Registered Dietitian Nutritionist (RDN). The program is divided into two phases: the pre-professional phase (years 1 through 3) and the ACEND-accredited coordinated program phase which begins in the summer term following year 3 of study.
As long as you maintain the college and department academic standards you will earn guaranteed placement in the coordinated program. Maximum accreditation class size limit is thirty students per cohort.
After completing all program requirements you will be awarded both a BS and a MS degree in Dietetics and you will be eligible to take the Commission on Dietetic Registration (CDR) national credentialing examination to become a RDN. In New York State, graduates who obtain the RDN credential are eligible to apply to receive the Certified Dietitian/Nutritionist (CDN) credential. Each graduate receives a verification statement, which documents completion of all academic, supervised practice, and degree requirements for the coordinated program and D’Youville.
If you have previous college credit or a bachelor's degree from another school, you may be able to reduce the amount of time required to complete this program. Learn more and plan your education using our example course sequences based on different admission entry points.
At D'Youville, we are committed to selecting students who are academically well-rounded and committed to meeting the challenges of a high-quality education. If you have been successful in a traditional college preparatory program in high school, you should be well-prepared for the academic challenges at D'Youville. While we don't require you to submit ACT or SAT test scores, if you have taken or intend to take a standardized test we encourage you to submit your scores if you'd like them to be evaluated as part of your application.
Admission requirements reflect the structure of the program as a five-year B.S./M.S. degree. All applicants receive a holistic review of admission materials. Applicants are admitted on a competitive, space-available basis, based on the requirements noted below. Maximum accreditation class size limit is thirty (30) students per cohort.
First time in college freshman applying for admission into the pre-professional phase of the dietetics program requirements:
While we don't require you to submit ACT or SAT test scores, if you have taken or intend to take a standardized test we encourage you to submit your scores if you'd like the scores to be evaluated as part of your application.
Transfer students applying for admission into the pre-professional phase of the dietetics program requirements:
While we don't require an admission essay or letters of recommendation, we will review these materials if provided.
Transfer students applying for admission into the Coordinated Program (CP) requirements:
The D’Youville College Dietetics Program Application Review Committee will review applicants after the February 1 deadline. There will be no early admission granted.
The Admissions Department will provide written notice to students of acceptance to the CP on or before March 1. Students accepted into the professional phase of the CP must submit a deposit by April 15 in order to secure a seat in the Coordinated Program.
A wait list will be maintained. Students on the waitlist will receive notification of placement on the waitlist on or before March 1. Applicants on the waitlist will be notified of seat availability prior to June 1. Students must commit verbally within 48 hours of receipt of notice of acceptance to retain Coordinated Program seat.
The admissions department will provide written notice to students of acceptance to the coordinated program on or before March 1. Students accepted into the professional phase of the CP must submit a deposit by April 15 in order to secure a seat in the coordinated program.
Acceptance into the Coordinated Program professional phase is based on meeting requirements as noted and availability of an adequate number of quality supervised practice sites.
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.
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.
Once you're accepted into the Dietetics program and meet academic standards you will be guaranteed placement in the professional phase of the Coordinated Program in Dietetics. The accredited program cap is 30 students per cohort.
The professional phase of our Coordinated Program in Dietetics begins in the summer between the third and fourth year of study. In this portion of the program, classroom learning is combined with supervised practice experiences. Over the course of five semesters, you will be provided with more than 1200 hours of supervised practice in a variety of areas, including medical nutrition therapy, food service management, and community nutrition.
The program is affiliated with more than 50 supervised practice sites, including teaching and community hospitals, extended care facilities, schools, corporate organizations, nutrition businesses, and community agencies. We continually add new sites within driving distance of D'Youville.
We also offer an international nutrition supervised practice experience, in which practice is provided in London, England or Sydney, Australia. More information can be found on the /academics/study-abroad/ site.
Upon graduation you’ll be eligible to take the Registration Examination for Dietitians in order to earn your registered dietitian (RD) or registered dietitian nutritionist (RDN) credential. Please see the our curriculum page for more details about course offerings.
Participating in the coordinated program will require moderate additional costs. See a full list on the Fees page.
Listen and explore as 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.
Students and faculty come together in presentations and abstracts to deliver solid, research-based conclusions from a dietary thesis. For more information on D'Youville abstracts, visit the Academy of Nutrition of Dietetics.
|Curtis Hinterberger, E. Weiss, M. Whelan, A. & Sen “Food and Beverage Marketing to Children on YouTube: An Advertisement Content Analysis and Nutritional Comparison”, Academy of Nutrition and Dietetics Annual meeting: Food & Nutrition Conference & Expo, Indianapolis, IN (2020).|
Elizabeth LaRue, E. Weiss, M. Whelan, & P. Bartlo. “Quality of Online Nutrition Information for People with Type 2 Diabetes”, Cardiovascular and Pulmonary Section’s Research Poster Award from Combined Sections Meeting (CSM) in Denver, CO (2020)
Platek, M., Lincourt, C., & Singh, A. “Prevalence of Malnutrition and Sarcopenia in Head and Neck Cancer Patients Undergoing Radiation Therapy”, (FNCE), Philadelphia, PA. 2019.
King, D., Platek, M.., Whelan, M., & Bampton, T. “Perception of Galactagogue Usage in Stimulating Breast Milk Production in Breastfeeding Mothers: A Qualitative Research Study”, (FNCE), Philadelphia, PA. 2019.
CONSUMING AN ANTI-INFLAMMATORY DIET TO ALLEVIATE CHRONIC PAIN
Author(s): C. Mandolfo, C. Baumgart, E. Weiss, F. Stephen; D’Youville College
Learning Outcome: Attendees will gain an awareness of a potential relationship between consuming an anti-inflammatory diet to alleviate chronic pain and its impact on daily activities.
Background: Chronic pain, which can go on for months or years, may drastically reduce the quality of a person’s life. Alternatives to using medical drugs to alleviate chronic pain have lead to dietary intervention. Research has suggested that consuming an anti-inflammatory diet may reduce pain and improve physical activity.
Objective: This pre-test post-test quasi-experimental study compared consumption of a typical Western diet (diet WD) to consumption of a Pain Free/ anti-inflammatory diet (diet PF).
Methods: Participants (n=12) volunteered for a 5-week pre-test post-test diet study. A 1- week control diet was followed by a 4-week experimental diet plan (Diet for A Pain Free Life). Chronic pain was self-reported using a standard 0-10 Numeric Pain Scale. Daily food records (35 per subject) and electronic questionnaires were used to collect data.
Results: A paired t-test indicated a significant reduction (p < .001) in self-reported pain with the treatment diet. A non-parametric Friedman’s test compared pre-test post-test pain level and self-reported pain was significantly reduced (p<.05) in all 6 daily activities (walking, stairs, carry objects, dressing, grooming, and sleeo).
Conclusions: Following an anti-inflammatory diet can be a viable choice to alleviate chronic pain in specific daily activities.
Funding Disclosure: Self-funded
QUALITY OF ONLINE NUTRITION INFORMATION FOR PEOPLE WITH TYPE 2 DIABETES
Author(s): Elizabeth S. LaRue, BS/MS Dietetic Student; Edward H. Weiss, PhD, RD, CDN; Megan Whelan PhD, RDN, CDN; Pamela Bartlo PT, DPT, CCS
Background Sources of unmonitored health information can potentially lead people with type 2 diabetes to receive misinformation resulting in mismanagement of their disease. Therefore, it is important to understand the quality of nutrition information online using Google Search results.
Objective: The purpose of this study was to assess the quality of websites, based on Healthy People 2020 Health and Information Technology objective HC/HIT-8.1, and to identify online nutrition information that can support healthy eating habits for people with type 2 diabetes, as defined by the American Diabetes Association (ADA) Standards of Medical Care in Diabetes- 2018.
Design Quantitative data were collected by 2 researchers using a researcher developed tool.
Participants/setting: This study was conducted at a private college, in western New York. A total of 34 websites were selected using the Google search results and the terms diabetic diet and healthy eating diabetes.
Main Outcome Measures: The quality of nutrition information related to type 2 diabetes. Statistical analyses performed Descriptive and categorical statistics (Averages, Pearson’s Product, and Cohen’s Kappa).
Results: The sample (n=34) indicated that none of the websites assessed met the standards of the ADA Standards of Medical Care in Diabetes- 2018. The quality standards of the HP 2020 HC/HIT-8.1criteria were met by (85%) of websites assessed. Websites that were classified as professional had the highest overall quality score (50%).
Conclusions: The study found that the quality of nutrition information online is inadequate when compared to the standards of the ADA Standards of Medical Care in Diabetes- 2018. Website transparency and quality as defined by the HP2020 HC/HIT-8.1criteria were met, which suggests this area is improving. The internet is becoming an essential part of diabetes education and websites must reflect the quality needed for optimal patient education.
ASSESSING VENDING MACHINE PRODUCT QUALITY WITHIN SENECA NATION TERRITORY
Author(s): Parker, CNLP- Project Manager, Food Is Our Medicine-Healthy First Nations; Cross, Dietetic student, D’Youville College; Chen, Dietetic student, D’Youville College; Whelan, Assistant Professor, D’Youville College
Learning Outcome: Participants will be able to verbally discuss the quality of foods that are currently available in vending machines on Native American tribal land in western New York.
The project objective was to identify the quality of foods provided in vending machines within Native American tribal land. This project was completed by dietetic students in a supervised practice rotation that offered hands-on cultural experiences. Vending machine products were recorded and nutrient information was obtained from manufacturer websites. Food and beverage criteria were developed using resources from Harvard School of Public Health, Centers for Disease Control and Prevention, United States Department of Health and Human Services, and New York City Food Standards. Food items were considered healthy using criteria for calories (≤250kcal), sugar (≤15g), fat (≤9g), and sodium (≤200mg snack/≤480mg a-la-carte). Beverage items were considered healthy using criteria for calories (≤25kcal/8 ounces), sugar (≤1g/1 ounce), sodium (≤200 mg/serving), and caffeine (≤100 mg/8 ounces). Vending machines (n=35) located on the tribal land were reviewed. Descriptive statistics (count, frequency, and percent) were used to analyze results. On average, 87% of food vending machines, and 65% of beverage vending machines, contained “less healthy” options. The results demonstrate the need to stock vending machines located on Native American tribal land with healthier food choices. Changing inventory in vending machines on tribal land will help to promote easy, cost-effective access to healthier foods.
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