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«2016-2017 Table of Contents I. Introduction 4 A. Undergraduate Transfer Student B. Prospective Master’s Student C. Freshmen & Sophomores D. Junior, ...»

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C. Salaries and Job Outlook According to AND's 2015 Dietetics Compensation and Benefits Survey, the median salary for all RD’s responding to the 2015 survey was $63,700 ($30.62/hour). As with any profession, salaries and fees vary by region of the country, employment settings, scope of responsibility, and supply of RDs.

According to the U.S. Bureau of Labor Statistics, employment of dietitians and nutritionists is projected to grow 16 percent from 2014 to 2024, faster than the average for all occupations. The role of food in preventing and treating illnesses, such as diabetes, is now well known. More dietitians and nutritionists will be needed to provide care for patients with various medical conditions and to advise people who want to improve their overall health. http://www.bls.gov/ooh/Healthcare/Dietitians-and-nutritionists.htm

Part III. The Didactic Program in Dietetics at Syracuse University

The Syracuse University Didactic Program in Dietetics (DPD) is a nutrition program accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) under the Standards of Education as meeting academic requirements leading to at least a bachelor's degree. Upon program completion, graduates receive a B.S. degree. When verified by the program director, a DPD graduate may apply to a supervised practice (dietetic internship) program. Successful completion of supervised practice establishes eligibility for active membership in The Academy of Nutrition and Dietetics and/or to write the registration examination.

(Please see the DPD Verification Policies in Appendix E and Appendix F) A. DPD Program Mission/Philosophy The mission of the Didactic Program in Dietetics (DPD) is to prepare students to successfully enter dietetic internships, food and nutrition careers or graduate school through a student-centered professional development program with a broad liberal arts base.

B. The ACEND 2012 Accreditation Standards (1-5)

1. Scientific and Evidence Base of Practice: integration of scientific information and research into practice.

KRD 1.1The curriculum must reflect the scientific basis of the dietetics profession and must include research methodology, interpretation of research literature and integration of research principles into evidence-based practice.

Tip: Research Knowledge/Competency Requirements Research is broadly defined as an activity that includes all components of the scientific method; ie., statements of the problem, data collection, analysis and interpretation of results; and decision-making based on results. All students should have core experiences that prepare them to properly interpret research literature and apply it to practice (evidence-based practice), document the value of their services, and participate in adding to the body of scientific knowledge on nutrition, health, and wellness. Activities may include community needs assessment, food science experiments, product development/improvement, continuous quality improvement activities, or other research projects including master thesis and doctoral dissertations.

Tip: Comments to achieve KRD 1.1  Student must be able to demonstrate how to locate, interpret, evaluate and use professional literature to make ethical evidence-based practice decisions.

 Student s must be able to use current information technologies to locate and apply evidence-based guidelines and protocols. Examples of evidence-based guidelines and protocols include the Academy’s Evidence Analysis Library and Evidence-based Nutrition Practice Guidelines, the Cochrane Database of Systematic Reviews and the U.S. Department of Health and Human Services, Agency for Healthcare Research and Quality, National Guideline Clearinghouse Web sites.

2. Professional Practice Expectations: beliefs, values, attitudes and behaviors for the professional dietitian level of practice.

KRD 2.1 The curriculum must include opportunities to develop a variety of communication skills sufficient for entry into pre-professional practice. (Tip: Students must be able to demonstrate effective and professional oral and written communication and documentation).

KRD 2.2 The curriculum must provide principles and techniques of effective counseling methods. (Tip:

Students must be able to demonstrate counseling techniques to facilitate behavior change.) KRD 2.3 The curriculum must include opportunities to understand governance of dietetics practice, such as the Scope of Dietetics Practice and the Code of Ethics for the Profession of Dietetics; and interdisciplinary relationships in various practice settings.

Tip: Comments to achieve KRD 2.3  Students must be able to apply professional guidelines to a practice scenario.

 Students must be able to identify and describe the roles of others with whom the registered dietitian collaborates in the delivery of food and nutrition services.

3. Clinical and Customer Services: Development and delivery of information, products and services to individuals, groups and populations.

KRD 3.1The curriculum must reflect the principles of Medical Nutrition Therapy and the practice of the nutrition care process, including principles and methods of assessment, diagnosis, identification and implementation of interventions and strategies for monitoring and evaluation.

(Tip: Students must be able to use the nutrition care process to make decisions, to identify nutritionrelated problems and determine and evaluate nutrition interventions.) KRD 3.2The curriculum must include the role of environment, food, nutrition and lifestyle choices in health promotion and disease prevention.





(Tip: Students must be able to develop interventions to affect change and enhance wellness in diverse individuals and groups.) KRD 3.3The curriculum must include education and behavior change theories and techniques.

(Tip: Students must be able to develop an educational session or program/educational strategy for a target population.)

4. Practice Management and Use of Resources: strategic application of principles of management and systems in the provision of services to individuals and organizations KRD 4.1The curriculum must include management and business theories and principles required to deliver programs and services.

Tip: Comments for achieving KRD 4.1  Students must be able to apply management theories to the development of programs or services.

 Students must be able to evaluate a budget and interpret financial data.

 Students must be able to apply the principles of human resource management to different situations.

KRD 4.2The curriculum must include content related to quality management of food and nutrition services.

Tip: Comments for achieving KRD 4.2  Students must be able to apply safety principles related to food, personnel and consumers.

 Students must be able to analyze data for assessment and evaluate data to use in decision-making.

KRD 4.3The curriculum must include the fundamentals of public policy, including the legislative and regulatory basis of dietetics practice.

(Tip: Students must be able to explain the impact of a public policy position on dietetics practice.) KRD 4.4The curriculum must include content related to health care systems.

(Tip: Students must be able to explain the impact of health care policy and different health care delivery systems on food and nutrition services.) KRD 4.5The curriculum must include content related to coding and billing of dietetics/nutrition services to obtain reimbursement for services from public or private insurers

5. Support Knowledge: knowledge underlying the requirements specified above.

KRD 5.1 The food and food systems foundation of the dietetics profession must be evident in the curriculum.

Course content must include the principles of food science and food systems, techniques of food preparation and application to the development, modification and evaluation of recipes, menus and food products acceptable to diverse groups.

KRD 5.2 The physical and biological science foundation of the dietetics profession must be evident in the curriculum. Course content must include organic chemistry, biochemistry, physiology, genetics, microbiology, pharmacology, statistics, nutrient metabolism and nutrition across the lifespan.

KRD 5.3 The behavioral and social science foundation of the dietetics profession must be evident in the curriculum. Course content must include concepts of human behavior and diversity, such as psychology, sociology or anthropology.

C. DPD Program Goals & Outcome Measures

1. The program will prepare graduates who fulfill the Didactic Program in Dietetics requirements within a Liberal Arts core to apply for the Dietetic Internship and/or graduate school.

2. The program will assure graduates are prepared for the Dietetic Internship.

3. The program will prepare graduates to continually participate in professional education, service and growth.

Program outcome data is available upon request by contacting the program director: napaul@syr.edu Program Goal One: The program will prepare graduates who fulfill the Didactic Program in Dietetics requirements within a Liberal Arts core to apply for a Dietetic Internship and/or Graduate school or secure employment.

–  –  –

90% of program students complete the DPD program within 150% of the expected time.,( ex: undergraduate DPD students enrolled in NSD 342 will complete the program within the following 7 semesters; graduate students enrolled in NSD: 684, Research Methods, will complete the program within the 5 following semesters.) 50% of program students will apply to a Dietetic Internship within 12 months of graduation.

Over a five year period, 80% of program students who applied will match with a Dietetic Internship within 12 months of graduation.

80% of program students who do not match or apply to a Dietetic Internship will continue with graduate school or secure employment within six months of graduation.

85% of program students applying to graduate school will be accepted.

50% of our undergraduate students will work toward the completion of a minor/certificate 35% of the undergraduate students will study abroad.

Program Goal Two: The program will assure graduates are prepared for the Dietetic Internship.

Outcome Measures

Average scores will be  3.75 on a scale of 1-5 for program outcomes:

 Prepared for Internship  Program students are confident they know/can perform the 2012 Core Knowledge Requirements (ACEND)

Average scores will be  3.75 on a scale of 1-5 for program outcomes:

 Prepared for Internship  Internship Directors rate Interns knowledge and ability to perform the 2012 Core Knowledge Requirements (ACEND)

Average scores will be  3.75 on a scale of 1-5 for program outcomes:

 Prepared for Internship  Alumni rate the DPD program for preparing them to know/perform the 2012 Core Knowledge Requirements (ACEND) Over a five year period, 80% of program graduates will pass the Registration Examination for Dietitians within one year of their first attempt.

Program Goal Three: The program will prepare graduates to continually participate in professional education, service and growth.

Outcome Measures Program graduates will give average score 3.75 on a scale of 1-5 (1=Poor; 5 = Outstanding)  Lifelong learning 50% of program students will be a member of the Academy of Nutrition and Dietetics 70% of program alumni who are RDs will be a member of the Academy of Nutrition and Dietetics 50% of program students will intend to pursue advanced education 50% of alumni will report completion or intent to complete advanced education 50% of alumni who are RDs will report involvement in activities to advance the field (MNT/licensure advocacy; etc.) 50% of alumni who are RDs will hold leadership positions D. NSD Faculty, Adjuncts and Staff

–  –  –

E. Accreditation Status The Didactic Program in Dietetics at Syracuse University is accredited by the Accreditation Council of Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics (120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995, ACEND@eatright.org, 1-800-877-1600X5400).

Our program was granted full accreditation in 2010 for a 10-year period. The Standards of Education, upon

which the program is designed, are based upon the foundation knowledge for didactic content:

http://www.eatrightacend.org/ACEND/

F. Projected Program Costs

Based on the 2016-2017 figures, it is approximately $65,574 for an undergraduate student and $47,152 for a graduate student.

Costs are subject to change. Check with the Admissions and Housing Offices for updates. The student should be prepared to pay the necessary fees to complete the DPD Program. Expenses for attending Syracuse University as an undergraduate and graduate student can be found at http://www.syr.edu/financialaid/costofattendance/index.html

–  –  –

G. Financial Aid Information about financial aid and loan deferment can be found at the Office of Financial Aid and Scholarships Program website: http://syr.edu/financialaid/ H. Undergraduate Advising One of the nutrition faculty will be assigned as your faculty advisor. If you are a First-Year student, you will be assigned to both a First-Year Academic Advisor (Malissa Monahan in Falk Student Services) and a Faculty Advisor. Your Academic Advisor will help you with course selection and registration during your first year at SU and your Faculty Advisor will help you with any questions or concerns regarding your major and career options during the first year. After your 1st year, you will transition to just having a Faculty Advisor. The academic calendar can be found at http://registrar.syr.edu/acadcalendars/multiyearcal.pdf; it guides the timing of advising, registration, classes and exams. Your advisor is committed to providing you the individual advice and assistance that you need at every step throughout your degree program. A successful system of academic advising is highly dependent upon a shared commitment and exchange of timely information from the student, faculty, and staff.



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