Undergraduate Catalog: Nutrition and Dietetics

Goals | Degree Requirements | Requirements for Majors | Requirements for Minors | Accreditation | Facilities

Family & Consumer Sciences Education: Goals | Mission | Accreditation | Requirements

Lee Harrison, Ph.D., R.D., F.A.D.A., C.N.S.D., C.M.F.C., Chairperson
Jessica Bachman, Ph.D., R.D., M.P.H., L.D.N.
Jessica Bodzio, M.S., R.D., L.D.N.
Diana K. Cuy Castellanos, Ph.D., R.D.
Joanne Christaldi,, Ph.D., R.D.
Maureen Dunne-­Touhey, M.S., R.D., L.D.N.
**Jill Fabri, M.S., R.D., L.D.N.
*Joan Gavigan, M.S., R.D.
Sandra Graham, M.S.
*Kimberly Horensky, M.S., R.D., L.D.N.
*Scott McAllister, Ph.D.
*Kay McClintock, M.S.
**Ann McKenna, M.S., R.D.
*Erin O’Hora, M.S., R.D., L.D.N.
**Tanya Papura, M.S., R.D.
*April Rudat, MS.Ed., R.D., L.D.N.
*Robert Shutt, B.A., B.S., MS.Ed.
*Patricia L. Turissini, M.S.
Gerald Zavorsky, Ph.D.

* Part-time
**Clinical Instructor

Goals

The Nutrition and Dietetics Department offers three tracks leading to the Bachelor of Science in Nutrition and Dietetics. The Coordinated Program (CP) and the Didactic Program in Dietetics (DPD) are accredited by the Commission on Accreditation for Dietetics Education of The American Dietetic Association (CADE). The Nutrition and Wellness Track is designed for those students who have an interest in Nutrition but who do not plan to pursue Registered Dietitian status. The Nutrition and Wellness Track is not accredited by CADE.

The Nutrition and Dietetics department also offers the Family and Consumer Sciences Education K-­12 Program leading to a Bachelor of Science in Family and Consumer Sciences Education. It is approved by the Pennsylvania Department of Education.

The Nutrition and Dietetics department has identified five goals to guide achievements and student learning outcomes.

1. To foster a learning environment that leads to quality teaching and learning, original research contributions, and scholarly pursuits.
2. To prepare students who can think critically in the theoretical and practical areas of nutrition, dietetics, and family/consumer sciences.
3. To promote student commitment to lifelong learning, professional develop­ment, and community service.
4. To encourage mentoring, teamwork, and collaboration.
5. To empower students to excel in their knowledge and skill development in order to competitively enter the job market, internships, or graduate programs.

 

Degree Requirements

	Major	Core	Electives	To Graduate
Didactic Program	74	43/46	6-9	126
Coordinated Program	82	43/46	3	128
Wellness Track	67	43/46	13-16	126
Family & Consumer Sci.	76	43/46	4-7	126

Programs and Curriculum Requirements for Majors

Coordinated Program (CP)

The Coordinated Program (CP) combines the traditional four-year didactic/fifth year supervised practice experience into an integrated four year Coordinated Program. The CP leads to a bachelor of science degree in nutrition and dietetics and eligibility to take the National Registration Examination for Dietitians. Students are eligible for employment as dietitians when they complete the program.

The mission of the Marywood University Coordinated Program in Nutrition and Dietetics is to provide a broad based educational curriculum, which includes preparation in the liberal arts as well as coordinated nutrition/dietetic theory and practice, which is based on CADE foundation knowledge and skills, core competencies, and general area of emphasis. This educational framework provides the knowledge, skills, and values required to practice as competent entry-level dietitians/nutritionists, and also for the flexibility, which permits changing roles and the development of skills needed for future specializations, that the students wish to pursue. The goals of the program are:

1. To provide quality didactic and supervised practice learning experiences that prepare students to be competent entry-level dietitians.
2. To prepare graduates to be successfully employed in their fields, attend graduate school, or pursue other career options.

Students desiring admission to CP may apply during the second semester of the sophomore year. Selections are made by an admissions committee based on a transcript review, required prerequisite courses, recommendations, complete application form, and an interview. A minimum cumulative overall QPA of 3.00 is required for admission. Ten students are usually selected each year.

The CP is an accelerated program and demands a greater commitment of time. Special fees are charged for the professional sequence. Attendance at one summer session is required after the sophomore year. All students in this program must demonstrate competence (no grade lower than a C+ in Nutrition courses) in both the academic and supervised practice areas.

The total credits to complete the program are 128. The courses required in the Coordinated Program involve 65 credits in nutrition and dietetics. Specific courses in science and math are necessary to meet CADE standards. The courses required in Nutrition and Dietetics are:

N D 101A,B	Contemporary Nutrition Topics and Skills	1
N D 103	Basic and Culinary Foods	3
N D 112	Nutrition I	3
N D 138	Food Safety	1
N D 203	Food Science and Technology	3
N D 211	Nutrition Education	3
N D 213	Nutrition II	3
N D 223	Social and Cultural Aspects of Food	3
N D 300	Theory of Medical Nutrition Therapy I	3
N D 301A,B,C	Theory of Food Systems Management I	4.5
N D 312	Community Nutrition	2
N D 331	Sports Nutrition In Health Promotion	3
N D 379A,B,C,D	Food Systems Management II	6
N D 390	Supervised Practice Medical Nutrition Therapy I	2
N D 391	Supervised Practice Food Systems Management I	1
N D 392	Supervised Practice Community Nutrition	1.5
N D 397	Supervised Practice Food Systems Management II	3
N D 420	Theory of Medical Nutrition Therapy II	6
N D 465	Research in Nutrition and Dietetics	3
N D 490	Supervised Practice Medical Nutrition Therapy II	3
N D 494	Coordinating Seminar and Practice	6

Didactic Program (DPD)

The department also offers a Didactic Program leading to a Bachelor of Science in Nutrition and Dietetics. The Didactic Program must be followed by an accredited internship or other currently approved route to registration in order to be eligible to sit for the registration examination. The department assists students in applying for internships but cannot guarantee their acceptance.

The mission of the Marywood University Didactic Program in Nutrition and Dietetics is to provide a broad based educational curriculum, which includes preparation in the liberal arts as well as nutrition/dietetic theory, which is based on the foundation knowledge and skills of CADE. This educational framework provides the knowledge, skills, and values needed not only for successful entry into dietetic internships and graduate school, but also for the flexibility which permits changing roles and the development of skills needed for future specializations that the students wish to pursue. The goals of the program are:

1. To provide quality didactic learning experiences that prepare students to complete a Bachelor of Science degree in Nutrition and Dietetics, attend grad­uate school, or pursue other career options.
2. To provide quality didactic learning experiences that prepare graduates to gain acceptance into an accredited internship program and have the required foun­dation knowledge and skills to successfully complete the internship and pass the registration examination to become competent entry­level dietitians with a commitment to life­long learning.

Students are accepted into the Didactic Program usually during the second semester of their sophomore year. Acceptance is based on review of transcripts, required prerequisite courses, and a cumulative QPA of 3.00 minimum.

Students must demonstrate competence (no grade lower than a C+ in Nutrition courses) in foundation knowledge and skills prior to receiving a verification statement for completing the program. Additional expenses are incurred in association with professional courses. The total credits to complete the program are 126. The courses required in the Didactic Program involve 53 credits in nutrition and dietetics. Specific courses in math and sciences are required to meet CADE standards. The courses required in Nutrition and Dietetics are:

N D 101A,B	Contemporary Nutrition Topics and Skills	1
N D 103	Basic and Culinary Foods	3
N D 112	Nutrition I	3
N D 138	Food Safety	1
N D 203	Food Science and Technology	3
N D 211	Nutrition Education	3
N D 213	Nutrition II	3
N D 223	Social and Cultural Aspects of Food	3
N D 300	Theory of Medical Nutrition Therapy I	3
N D 301A,B,C	Theory of Food Systems Management I	4.5
N D 312	Community Nutrition	2
N D 331	Sports Nutrition In Health Promotion	3
N D 379A,B,C,D	Food Systems Management II	6
N D 391	Supervised Practice Food Systems Management I	1
N D 392	Supervised Practice Community Nutrition	1.5
N D 400	Preparation for Professional Practice	3
N D 420	Theory of Medical Nutrition Therapy II	6
N D 465	Research in Nutrition and Dietetics	3

Nutrition and Dietetics majors are eligible for a minor in science if an additional 3 credits are taken in a science course for Science majors.

Nutrition and Wellness Track

The mission of the Marywood University Nutrition and Wellness track is to provide a broad based educational curriculum, which includes preparation in the liberal arts as well as nutrition/science/health content. This educational framework provides the knowledge, skills, and values needed for successful entry into graduate school or a career using a nutrition and wellness background.

The Nutrition and Wellness track is not an accredited program of the American Dietetics Association and does not lead to an accredited internship or other currently approved route to registration. Graduates of this track will not be eligible to sit for the registration examination.

Students select the Nutrition and Wellness track usually at the end of the second semester of their sophomore year. The total credits to complete the program are 126. The courses required in the Nutrition and Wellness track involve 37 credits in nutrition and dietetics. Specific courses in math, sciences, psychology, and the liberal arts are also required. The courses required from the Nutrition and Dietetics department are:

N D 101A,B	Contemporary Nutrition topics and Skills	1
N D 103	Basic and Culinary Foods	3
N D 112	Nutrition I	3
N D 138	Food Safety	1
N D 203	Food Science and Technology	3
N D 211	Nutrition Education	3
N D 213	Nutrition II	3
N D 223	Social and Cultural Aspects of Food	3
N D 300	Theory of Medical Nutrition Therapy I	3
N D 312	Community Nutrition	2
N D 331	Sports Nutrition In Health Promotion	3
N D 420	Theory of Medical Nutrition Therapy II	6
N D 465	Research in Nutrition and Dietetics	3

Nutrition and Dietetics majors are eligible for a minor in science if an additional 3 credits are taken in a science course for majors.

Curriculum Requirements for Minors in Nutrition and Dietetics

18 credits

Students must demonstrate competence (a minimum of C) in the following courses for a minor in Nutrition and Dietetics:

BIOL 121, 122	Human Anatomy and Physiology (no lab required)	3,3
N D 103	Basic and Culinary Foods	3
N D 112	Nutrition I	3
N D 213	Nutrition II	3

Student must select one course from the following:

N D 203	Food Science and Technology	3
N D 211	Nutrition Education	3
N D 223	Social and Cultural Aspects of Food	3
N D 330	Sports Nutrition	3
N D 331	Sports Nutrition In Health Promotion	3

Accreditation

The Marywood University Coordinated Program in Nutrition and Dietetics is currently granted accreditation status by the Commission on Accreditation for Dietetics Education of The American Dietetic Association, 120 South Riverside Plaza, Chicago, IL 60606, 312/899-5400.

The Marywood University Didactic Program in Nutrition and Dietetics is currently granted accreditation status by the Commission on Accreditation for Dietetics Education of The American Dietetic Association, 120 South Riverside Plaza, Chicago, IL 60606, 312/899-5400.

Special Facilities

The Coordinated Program is affiliated with more than 85 facilities that provide supervised practice experiences.

Family and Consumer Sciences Education Program

(Family and Consumer Science K-12)

Goals

Through the Family and Consumer Sciences Education K-12 Program, students are given the opportunity to develop skills in performing well in a classroom environment. The program offers course work in the teaching-learning processes, curriculum planning and teaching strategies, a self-evaluation, and laboratory work to help the student acquire teaching behaviors that will enhance communication with future pupils. Microteaching experiences and involvement in classroom environments enable students to improve their skills, as well as to analyze and evaluate their progress as teachers. Upon completion of 127 credits, students in this major will earn a Bachelor of Science Degree in Family and Consumer Sciences Education.

During freshman, sophomore, and junior years, Family and Consumer Sciences Education majors gain experience in observation and actual participation, ranging from the preschool/nursery school level through secondary level classes, so that students will learn to differentiate the needs of each level in the five basic areas of family and consumer sciences.

The program is planned to:

1. develop competent Family and Consumer Sciences teachers who will provide leadership and service that meet individual and community needs as determined by the Pennsylvania Department of Education;
2. develop students who are comfortable teaching all areas of the FCS National Standards;
3. help students gain employability skills that allow them to become key members of their work environment.

Mission

Students in the Family and Consumer Sciences Program at Marywood University develop leadership skills and a knowledge of human needs. This knowledge and practice will enable the graduate in Family and Consumer Sciences to extend beyond the University into their own classrooms to improve the quality of life and extend knowledge to the students they serve.

Major requirements for prospective teachers are:

 

FCS 145	A Behavioral Approach to Textiles and Housing	3
FCS 251	Family Resource Management	3
FCS 300	Early Childhood Curriculum I	3
FCS 301	Early Childhood Curriculum II	3
FCS 320	Professional Practice for FCS	3
FCS 411B	Family and Consumer Sciences Methods/Vocational Education	3
FCS 450	Family Systems	3
FCS 452	Parentology	3
N D 103	Basic and Culinary Foods	3
N D 111	Basic Nutrition	3
BIOL 107	Sexually Transmitted Diseases	3
BIOL 130	Principles of Anatomy and Physiology (Science core)	3
SSCI 425	Children's Rights and Societal Responses	3

Professional Education Requirements:

 

EDUC 000	Field Experience	0
EDUC 005D	Practicum IV Secondary/K­12	1
EDUC 100	Introduction to Education	.5
EDUC 101	Introduction to Education	.5
PSY 251	Developmental Psychology	3
EDUC 311*	Educational Psychology	3
S ED 100	Characteristics of Students with Disabilities	3
S ED 300**	Curriculum Adaptations	3
S ED 367*	Behavioral and Classroom Management	3
EDUC 411*	A Effective Instruction in Secondary and K-12 Education	3
EDUC 414*	Social Foundations of Education	3
EDUC 442J	Student Teaching	6,6
EDUC 561*	Methods, Materials & Assessment of ELL	3

*requires upper level screening
**taken with student teaching

The curriculum requirements discussed in this section are subject to change, based on guidelines established by the Pennsylvania Department of Education.

Accreditation

The program is approved by the Pennsylvania Department of Education and by the National Council for Accreditation of Teacher Education (NCATE). The program leads to certification in secondary and elementary (K-12) education in Home Economics/Family and Consumer Sciences.

Requirements

Education majors must consult with Marywood’s Department of Education in order to fulfill the education sequence in an orderly and accurate manner.

Nutrition and Dietetics Courses