Dietetics
Student Handbook
2009-2010
Department of
Family Consumer Science
Minnesota State University, Mankato
Mankato, Minnesota
The Dietetics Handbook . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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The Department
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The Degree . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
A note about general education requirements . . . . . . . . . . . . . . . . . . . . . . . . . .
General education check sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
A note about cultural diversity requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Student Responsibility . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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General Education Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Declaring a Major . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
When can I declare a Dietetics major? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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The Dietetics Major . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dietetics Program Philosophy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
How do I become a Registered Dietitian (R.D.) . . . . . . . . . . . . . . . . . . . . . . . . . .
Goals/objectives of the Dietetics major . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
What is required for a Dietetics major? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
What if I am a transfer student? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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The Dietetics Major Check Sheet (2009 – 2010) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Curriculum Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dietetics Portfolio. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Planning the Dietetics Program . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
What if I have already completed a baccalaureate degree?. . . . . . . . . . . . . . . . .
Should I take a minor? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
How should I use my electives? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Are some courses taken in sequence?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Undergraduate Internships in Dietetics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
When should I take an undergraduate internship? . . . . . . . . . . . . . . . . . . . . . . .
Where could I do an undergraduate internship? . . . . . . . . . . . . . . . . . . . . . . . . .
What does an undergraduate internship require? . . . . . . . . . . . . . . . . . . . . . . . .
What are my ethical responsibilities? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Which undergraduate internship should I register for? . . . . . . . . . . . . . . . . . . . . . . .
What do I need to do if I want to take an internship? . . . . . . . . . . . . . . . . . . . .
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Graduate dietetic internships . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
How can I improve my chances at being accepted to a dietetic internship?. . . .
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Dietetics Minor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Working with an Advisor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
How do I get an advisor? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Who are the Dietetics advisors? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
When should I see my advisor? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
What information should I give my advisor? . . . . . . . . . . . . . . . . . . . . . . . . . . . .
How can I find my advisor? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Careers for Dietetics majors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Applying for Graduation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
When should I apply for graduation? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
A graduation check list . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Total credits summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
A final note about graduation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Student Clubs and Organizations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Phi Upsilon Omicron . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Foods and Nutrition Club . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
American Association of Family Consumer Science (AAFCS) . . . . . . . . . . . . . . .
American Dietetic Association (ADA) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Sources of information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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THE DIETETICS HANDBOOK
The Dietetics Student Handbook is designed to help Dietetics majors plan their programs. It is not intended
to replace the MSU Bulletin or faculty advisor. Please read the MSU Bulletin carefully as it contains the
official policy of the University and requirements for degree programs. It is also important to work with an
advisor.
THE DEPARTMENT
Dietetics is one of four majors in the Department of Family Consumer Science. “The Department of Family
Consumer Science promotes the wellbeing of individuals and families by improving the quality of life
through education, scholarship and professional service to the state, region and global community” (FCS
Mission Statement).
The Department of Family Consumer Sciences is in 102 Wiecking Center. Phone: (507) 389-2421, e-mail
the secretary at delorna.marti@mnsu.edu or the chair at jill.conlon@mnsu.edu. The department web pages
give further information about the program: http://ahn.mnsu.edu/fcs/
THE DEGREE
The Department of Family Consumer Science gives a Bachelor of Science degree (B.S.) with a major in
Family Consumer Science with the Dietetics option. The B.S. degree at Minnesota State University,
Mankato requires a minimum of 128 semester hours. To graduate, students must complete 44 semester
hours of general education courses (including requirements such as cultural diversity and two writing
intensive courses) and meet all requirements for the major. Please consult the MSU Bulletin for other
requirements.
A note about general education requirements
Students are required to complete 44 hours of general education in 11 categories. While FCS 100 Personal
and Family Living and FCS 140 Introduction to Nutrition are not required courses for the major, both are
general education courses. These may be used to meet requirements toward your 44 hours of general
education. Many Dietetics program requirements also meet general education requirements. If a general
education requirement has been completed, but the program requirement in that category has not, the class
needed for the program must be taken.
General Education Check Sheet
The general education check sheet is included on page 4 to help with planning general education. A place
to record courses for a minor and electives has been added. Every course can be recorded on the general
education form or the check sheet for the major on page 7.
A note about cultural diversity requirements
Students are required to take at least 2 cultural diversity courses and a minimum of 6 credits. The courses
must come from two different departments and one must be a cultural diversity core course. Students
admitted in 2009-10 and beyond have a slightly different cultural diversity requirement.
For further information, please consult MSU General Education and Cultural Diversity Bulletin.
STUDENT RESPONSIBILITY
The Department of Family Consumer Science encourages integrity on the part of students including but not
limited to academic honesty, respect for the rights of others, personal safety for self and others, respect for
personal and university property and adherence to university policies. The department holds students
responsible for following all university policies. Please read policies relating to student responsibility in The
Basic Stuff Student Handbook, especially sections dealing with academic honesty and statement of student
responsibilities
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Minnesota State University, Mankato 2007 – 2008 Bachelor Of Arts (BA) / Ba
CREDIT EVALUATION FORM
Name _________________________________ Tech ID________________ SSN ________________ Adm Te
Address _______________________________________________________ Degree ________ Major(s) ______
CATEGORY 1
CATEGORY 6
satisfied____
COMMUNICATION
MSU EQ
transfer course
satisfied____
HUMANITIES & THE ARTS
credit
grade
MSU EQ
PART A Eng Comp (min of 1 course/3 credits--min grade of C or P)
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PART B Speech & Oral Reasoning (min of 1 course/3 credits)
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CATEGORY
2
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PART C Writing Intensive (min
of 2 courses/6 credits)
satisfied____
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THINKING
(min of 1 course or completion of the rest of Gen Ed)
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MSU EQ
transfer course
credit grade
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CATEGORY
3
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satisfied____
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NATURAL SCIENCE
(min of 2 courses from diff depts with at least one lab/6 credits)
MSU EQ
transfer course
credit grade
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CATEGORY
4
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satisfied____
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MATHEMATICAL/LOGICAL
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REASONING
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MSU EQ
(min of 1 course/3 credits--min grade of C or P)
transfer course
credit
(min of 2 courses from diff depts/6 credits)
transfer course
credit
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MSU EQ
(min of 1 course/3 credits)
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credit
grade
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satisfied____
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ETHICAL & CIVIC RESPONSIBILITY
(min of 1 course/3 credits)
transfer course
credit
grade
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CATEGORY
10
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satisfied____
PEOPLE & THE ENVIRONMENT
MSU EQ
grade
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(min of 1 course/3 credits)
transfer course
credit
grade
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PERFORMANCE & PARTICIPATION
MSU EQ
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HUMAN DIVERSITY
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(min of 1 course/3 credits)
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transfer course
credit grade
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CATEGORY
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GLOBAL PERSPECTIVE
MSU EQ
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CATEGORY
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satisfied____
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HISTORY
&
SOCIAL
& BEHAVIORAL
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SCIENCES
MSU EQ
(min of 2 courses from diff depts/6 credits)
transfer course
credit
(2 – 3 credits)
transfer course
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The categ
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General
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credits and
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requires G
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DECLARING A MAJOR
Students are encouraged to declare their major as soon as they have made the decision. To declare your
major, complete the Declaration of Major form with Chris Sieberg, the FCS department administrative
assistant. An advisor will be assigned at the same time. You may change your advisor at any time.
When can I declare a Dietetics major?
Students may declare a major at any time by filling out the form in the department office. Students who
have completed 32 semester hours at MSU and have a grade point average of 2.50 or higher may declare
their Dietetics major and be admitted to the College of Allied Health and Nursing at the same time.
Students need to be admitted to the College before they can register for 300- and 400-level courses.
Students who have not completed the required 32 hours may declare their Dietetics majors, and then apply
for admission to the college when they have completed 32 credits. Transfer students needing to register for
upper level classes will be granted temporary admission (GPA requirement must be met) until 32 hours are
completed at MSU.
THE DIETETICS MAJOR
The mission of MSU’s Dietetics Program is to promote growth among students wanting to be competent
dietetics professionals by providing the “highest practicable quality” advisory, academic, real-life and
interactive opportunities while at MSU, and by developing confidence and competence to advance upon
graduation to supervised practice (dietetic internship), graduate studies or related employment. (DPD,
Mission Statement)
Dietetics Program Philosophy
The philosophy of the Dietetics Program at MSU is to provide opportunities for personal growth today and
professional success tomorrow. Faculty, curriculum, extracurricular, part-time employment, volunteer, and
professional activities foster growth of well-rounded and grounded students with solid academic and
experience backgrounds, and with realistic and flexible attitudes in a rapidly changing world. Students are
guided to develop appreciation for the difference in peoples globally and to respect the dignity and integrity
of each person they encounter.
Opportunities to interact with faculty, peers, Registered Dietitians (R.D.) and the community are abundant,
including (a) advising sessions throughout the undergraduate career, (b) attending at least two local, state,
and/or national dietetics meetings, (c) participating in MSU’s Foods and Nutrition Club and/or other
extracurricular opportunities, (d) working part-time in a related field for at least 18 months prior to applying
to supervised practice, (e) serving others by volunteering in a related capacity, (f) completing an
undergraduate internship with a Registered Dietitian when possible, and (g) receiving assistance as
seniors when applying to supervised practice programs (dietetic internship), thus improving the potential for
acceptance and a smooth transition toward becoming an R.D. after graduation from MSU (See Appendix).
The undergraduate Dietetics major is as demanding as it is rewarding. Approximately 100 majors are
currently pursuing a Bachelor of Science degree. Those who also successfully compete for and complete a
dietetic internship nationally become eligible to take the national Registration Examination, ultimately
becoming an R.D.
How do I become a Registered Dietitian (R.D.)?
MSU provides the first of two steps toward becoming an R.D. Faculty are committed to positioning majors
for acceptance to national dietetic internships by constantly reminding and supporting MSU students who
will pursue all four steps, as follows:
Step 1.
Step 2.
Step 3.
Step 4.
Graduating from MSU with a B.S. degree in Dietetics.
Receiving a Verification Statement from the Director that requirements were met.
Successfully competing for and completing a dietetic internship nationally.
Passing the national Registration Examination.
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From 1997 through 2006, 94 percent of MSU’s graduates have become RDs by graduating from MSU,
completing dietetic internship, and passing the national Registration Examination. Other options chosen by
Dietetics majors after graduation are graduate studies or entry into the workforce as a non-R.D. nutritionist
in community, public health, and corporate fitness settings or as members of foodservice management
teams.
Since 2006, competition for dietetic internships has increased. Nationwide-student enrollment increased to
well over 4,000 by 2008, while the number of internship positions remained stable at about 2,000. The
MSU average internship placement rate for 2008-09 is 68%. Our goal is that each student applying for
internships will be as highly qualified as possible and be able to compete favorably for positions. For the
foreseeable future, the situation of fewer internships than needed will continue and placement cannot be
guaranteed for anyone.
Goals/objectives of the Dietetics Major
1. The Program will assist students to identify career goals and achieve timely graduation through
advising and learning experiences.
2. The Program will prepare students for Supervised Practice Programs and entry-level positions through
a high-quality educational program and experiential learning.
3. The Program will foster critical thinking, ethical decision-making, and community service in a
multicultural, global perspective.
4. Program resources will be used efficiently and effectively.
5. The Program will prepare graduates for life-long learning.
What is required for a Dietetics major?
A Dietetics major requires a minimum of 44 semester hours in the appropriate General Education
categories, 39 semester hours in non-FCS Requirements, and 45 semester hours in FCS Requirements.
Students are required to make a grade of C or higher in all FCS courses that count toward their major. The
2006-2007 Dietetics check sheet is included on page 7 to help students plan their majors. Every student
must have a C or higher in CHEM 111 and BIOL 230 to register for FCS 440 and progress in the program.
What if I am a transfer student?
When students transfer from other schools the Registrar’s Office determines which credits are acceptable
for transfer to Minnesota State University, Mankato. Once this is done, the transfer student will meet with
Dr. Fredstrom who can determine whether any of the transfer courses will fulfill specific requirements for the
major. If so, the advisor will fill out a substitution/waiver form indicating which transfer courses will count for
which required courses. Transfer students can then complete their majors by following the Dietetics check
sheet for remaining courses. Students should keep a copy of all substitution/waiver forms.
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Required Courses 2009-2010
Department of Family Consumer Science, Dietetics Major
ENG 101 Composition
4
Gen Ed
Cat.
IA
Choose 1:
SPEE 102 Public Speaking
SPEE 100 Fundamentals of Speech Com
BIOL 105 General Biology
3
IB
4
1C, 3
1
F, S
CHEM 106 Chemistry for Allied Health
3
3
1
F, S
MATH 112 College Algebra
4
4
SOC 101 Intro to Sociology
3
5, 8
Choose 1: ETHN 150 Multi-Cult Exp
ETHN 101 Intro Ethnic St
Choose 1: POL 111 US Government
POL 103 Thinking / Politics
IT 100 Computer Science
3
4
F, S
General Education Electives
13
(See next section
SUBTOTAL
44
Non-FCS Required Classes
BIOL 220 Human Anatomy
4
2
F, S, SS
BIOL 230 Human Phys
4
2
F, S, SS
CHEM 111 Chem Life Proc
5
3
3
F, S, SS
MKTG 100 Global Bus Concepts
3
4
ENG 271 Technical Communication
4
HLTH 321 Medical Terminology
3
PSYC 101 Intro to Psychology
4
CSP 471 Interpersonal Helping Skills
3
Choose 1: HLTH 475 Biostatistics
STAT 154 Elem. Statistics
SUBTOTAL
3
General Education
Credit
3
C. note
Term, Year
F, S
F, S
F, S, SS
F, S
111: 5, 9
103: 5, 1C
F, S
F, S
4
F, S
5
F, S, SS
Stats 154:4
F, S, SS
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FCS Course Requirements
FCS 101 Intro to FCS
3
F, S
FCS 150 Food, Culture & You
3
F
FCS 240 Nutrition I
3
FCS 420 Nutrition Assessment
3
5
S
FCS 440 Nutrition II
3
5
S
FCS 442 Clinical Dietetics I
3
5
F
FCS 448 Clinical Dietetics II
3
FCS 252 Foodservice Systems I
3
6
F
FCS 350 Foodservice Systems II
3
6
S
FCS 342 Food Production Management
3
6
S
FCS 340 Food Science
4
7
F
FCS 444 Experimental Food Science
3
7
S
FCS 446 Lifespan Nutrition
3
7
FCS 483 Adult Education
2
F, S
FCS 497/498 Undergraduate Internship
(may
be more
credits)
FCS 492
Dietetic
Seminar
2
Any
2
F
SUBTOTAL
46
Major Electives
Total
F, S, SS
S
5
128
7
F
Sub Course
Curriculum Notes (C. Notes)
1. A general chemistry class MUST be taken. A higher-level chemistry (CHEM 201) can be substituted. It
is best to take general chemistry prior to CHEM 111 (no matter what the catalog says).
2. BIOL 220 Anatomy is a prerequisite to BIOL 230 Physiology and it is best to take them in that order. It
is strongly recommended that CHEM 111 be taken before BIOL 230. All are prerequisites to FCS 440,
and they MUST be completed prior to taking that course. A grade of C or better in both 220 and 230 is
required to continue in the Dietetics program.
3. A higher-level biochemistry can be substituted for CHEM 111. A grade of C or better is required to
continue in the Dietetics program.
4. FCS 420 and 440 should be taken at the same time, usually the spring of junior year. They are taught
only in spring and are prerequisites for 442/448. A grade of C or better must be earned to continue in
the dietetics program. BIOL 220 and 230 and CHEM 111 MUST be completed and grades of C or
better attained to register for 440.
5. FCS 252 MUST be taken prior to FCS 350 and 342. FCS 350 and 342 may be taken in the same
semester. FCS 340 is a prerequisite for 342 and needs to be taken prior to that class. FCS 252 is
taught only in the fall, 350 and 342 are taught only in the spring.
6. FCS 340 is taught only in the fall and is a prerequisite for FCS 444, taught only in the spring. You
MUST have taken 340 to register for 444.
7. Major electives will be decided by student and advisor, keeping in mind that there are requirements for
upper level classes and total credits for graduation. Major electives can be selected from:
BIOL 270 Microbiology
BIOL 478 Food Microbiology
FCS 454 Sensory Evaluation
FCS 439 Nutrition in Sport and Exercise
HP 414 Exercise Physiology
HP 466 Graded Exercise
PSYC 405 Motivation
Others with permission of advisor.
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DIETETICS PORTFOLIO
All dietetics students are required to keep a portfolio containing specific assignments from all of
their major classes. This portfolio helps the Program Director assess the work of students over
time and over the curriculum, and it helps the student see, in a very real way, how much they have
learned over the time in the program. Portfolios are required in all dietetics programs and
internships by the American Dietetic Association.
On the next page is a list of items to be included in your portfolio. It includes projects and papers;
you will add them to your collection after they have been graded and returned to you. Don’t loose
them! During your final semester, the Program Director will collect and review all portfolios, and
return it to you. This review will not only help in writing recommendations, but in assessing how
well the program in preparing students for the post-graduation world. The content required may
also change if the faculty decides that is necessary. Allowances will be made for transfer students
who have completed work elsewhere and for students who are beginning this process after having
taken the earliest classes.
In addition to the classes listed, include your summary of experiences during your undergraduate
internship. While not required, you can also include a list of your volunteer experiences with dates
and responsibilities. That will come in handy when writing you internship application. You may
also include any other assignments or projects not on the list of which you are proud.
Keep your papers in a binder. Make this binder presentable, being as creative as you like. You
may also organize it in anyway you like, but it should conclude with a ‘Dream Paper’ which is an
assignment given during FCS 492 Dietetic Seminar. You may be able to include some of this work
in a similar portfolio made during your internship, and you may be able to show it to a perspective
employer.
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Class
Item to include
FCS 101
Intro to FCS
Resume
FCS 252
Foodservice I
ServSafe Certificate (or copy)
Graded menus
FCS 340
Food Science
Graded projects
FCS 342
Food Prod.
Mgmt
Graded literature review
Graded theme menu
Graded meal proposal
Theme dinner peer evaluation
Graded theme meal post report
FCS 350
Foodservice II
Graded case studies
Graded financial project
Completed leadership inventory
FCS 420
Nutr
Assessment
Graded rubric for video assessment project
FCS 440
Nutrition II
Graded diagram/discussion papers
FCS 442/448
Clinicals I/II
Selected case studies (choose 2 from each class)
Selected modified menus (1-2)
Counseling session handout and graded rubric
FCS 444
Exper Fd
Science
Graded lab reports
Graded food development project report
FCS 446
Lifespan
Nutrition
Group presentation lesson plan
Graded presentation
FCS 483
Adult Education
Group presentation lesson plan
FCS 492
Dietetic Seminar
Graded seminar presentation rubric
Graded ethics paper
10
Check when
completed
PLANNING THE DIETETICS PROGRAM
It is important for Dietetics majors to plan their programs carefully. Following the sequences of classes
needed ensures success and prevents delays in graduation. Many students will benefit from focusing
their programs to meet their career goals. For instance, some students may also take a minor because it
will help forward a career goal in the area. Others may choose a second major in a related area, such as
exercise science. While it is not necessary to take a minor or a second major, all students will be
engaged in the volunteer, extracurricular and professional-level activities that are necessary to be
competitive when applying for dietetic internship. Therefore, planning early may help all students focus
their programs toward success in becoming a Registered Dietitian. It is also important for students to
discuss their interests and career goals with their advisors.
What if I have already completed a baccalaureate degree?
Post-baccalaureate students can complete the dietetics requirements without seeking another bachelor’s
degree, if they wish. Students with a B.S. or B.A. degree will be considered a transfer student, and, as
such, should study the sections of this handbook on being a transfer student. See also the page titled
Options for Holders of a Bachelor’s Degree in Appendix C.
Should I take a Minor?
Dietetics is a broad major so no minor is required. However, some students do choose a minor to best
meet their long range goals. Examples are Corporate and Community Fitness and Psychology. Please
see your advisor for further information. If you choose a minor please use the form on page 5 to record
the courses.
How should I choose my electives?
Electives are the hours left after meeting all the specific requirements for graduation. In the current
program, there are 5 credits of electives for Dietetics majors. It is important to choose this courses wisely
to enhance the major and help meet professional or personal goals. Your advisor can help. Please
record electives on the form on page 4.
Are some courses taken in sequence?
Several required courses have prerequisites you need to take before you take these courses.
Additionally, three sets of major courses need to be taken in sequence. The prerequisites needs are
CHEM 106, (for FCS 340 & CHEM 111), CHEM 111, BIOL 220 and BIOL 230 (for FCS 440) and STATS
154 or HLTH 475 (for FCS 444 and FCS 492). The sequences are:
FCS 240, 420 and 440 (taken together), 442, 448
FCS 340, 444
FCS 252, 340, 350, 342
UNDERGRADUATE INTERNSHIPS IN DIETETICS
An undergraduate internship is a supervised assignment that includes on-site work experiences related to
dietetics, community nutrition or food service management. Internships, which may be paid or unpaid,
provide an opportunity to: (1) apply knowledge and skills to an on-site work experience, (2) develop
communication, interpersonal and professional skills in an employment-type setting, (3) apply educational
techniques, methods and materials in a realistic situation, and (4) evaluate effectiveness in a work
experience setting.
11
When should I take an undergraduate internship?
Internships are usually done near the end of the academic program, ideally after the junior year or during
the senior year when most of the major courses have been taken. This allows students to apply the
knowledge and skills gained through their academic preparation.
Where could I do an undergraduate internship?
While the student will choose the internship site, the internship will be most beneficial if it is related to the
student’s professional goals or provides experience that will help obtain a dietetic internship upon
graduation. Decisions about internships need to be discussed with your advisor.
The following is a general list of settings where students might do internships.

















Hospitals and clinics
Residential treatment facilities
Child care centers
Adult day care centers
Nursing homes
Senior citizen agencies
Assisted living facilities
Schools
Minnesota Extension Service
Community education centers
Grocers
Restaurants




Home health agencies
Hotel/Motel with in-house eating
Corporations with in-house eating
MSU Health Services
Day care agencies, such as Children’s
Advocate
Corporate fitness settings
Public health agencies
Open Door Clinic
Prisons
What does an undergraduate internship require?
Students are required to complete 45 clock hours of assigned experiences for each semester hour of
internship credit, with 90 hours or a two semester hour minimum. Up to ten percent 10% of this time may
be used for study and preparation.
Students are required to develop and submit a portfolio of their experience containing: (1) the
departmental internship agreement form, (2) the student’s learning objectives for the internship, (3) a
daily/weekly log of hours worked and activities performed, (4) a journal of experiences including critical
incident reports related to particularly rewarding or problematic experiences, (5) the on-site supervisor’s
evaluation and anything else required in the internship agreement.
Syllabi for internships are available from Dr. Bond, Dr. Fredstrom or Dr. Bissonnette.
What are my ethical responsibilities?
Students taking internships or other work assignments involving the university are responsible for
appropriate conduct including following university policy, the policies of the agency providing the work
assignment, following all appropriate laws, and professional ethics. It is also the student’s responsibility
to know how to conduct him or herself appropriately. Dishonest, unethical, illegal or other inappropriate
conduct may result in loss of internship credit or other penalties.
12
Which undergraduate internship should I register for?
The FCS Department has two, general internship numbers: FCS 497 and FCS 498. The main difference
between them is: FCS 497 is designed for a letter grade (A, B, C, D, F) and FCS 498 is designed for the
Pass/Fail grade (P, F). Students are required to earn a grade of C or higher to receive a grade of P.
The 2-credits of required undergraduate internship must be taken as FCS 497; however, additional
credits of internship taken beyond the 2-credit requirement may be taken as FCS 497 or 498.
What do I need to do to take an undergraduate internship?
We recommend applying for an internship as if you were applying for a job. Internships need to be
supervised by an appropriate faculty advisor and by an on-site supervisor who is qualified to supervise
the type of work being done. Some internship supervisors are qualified by virtue of training and
professional experience. Others, however, are expected to hold a particular license. For instance, a
student doing an internship in a long term care facility (nursing home) would be expected to be
supervised by a Certified Dietary Manager (C.D.M) or a student working in a hospital would be expected
to be supervised by a C.D.M. or a registered dietitian (R.D.).
Students also need to be sure all the following are done:




Advisor’s approval is required and permission needs to be entered into the computer before the
student can register.
An internship agreement needs to be filled out and signed by the student, advisor and internship
site supervisor.
The specific goals or job description need to be agreed on, written, and signed by the student,
advisor and site supervisor. The internship agreement and goals/objectives need to be approved
by the advisor before hours can count
All the requirements of the internship need to be completed before a grade can be given.
GRADUATE DIETETIC INTERNSHIPS
The goal for most Dietetics majors is to apply, be accepted, and complete a Dietetic Internship, also
known as Supervised Practice Program, upon graduation from MSU. Dr. Fredstrom will work with seniors
making applications to DI’s. Applications are due in February and September of each year. The process
should begin about 3-4 months prior to the due dates.
A copy of the standardized application form from the American Dietetic Association (ADA) is located in
Appendix A. It may be helpful to see what areas of activity the ADA is looking for in the application.
Students who plan to apply for dietetic internship would do well to record all extracurricular activities, parttime and volunteer work experiences, attendance at professional meetings, and honors received on the
standardized form as they occur. Keeping records as each activity is completed (and keeping a file of
program handouts, and ServSafe Certification or ADA membership numbers, for example) will help
students to recall the activities when preparing to apply.
Dietetic internships are located throughout the United States. A listing of these can be found on the
American Dietetic Association webpage at http://www.eatright.com/cade/di.html. As stated on page 6,
national student enrollment has increased, , while the number of internships has not, resulting in a
national internship placement rate of 50%. This situation is expected to continue and internship
placement cannot be guaranteed.
The students who graduate in May apply on a national application date in February, and are notified on
another national date in April. The students who graduate in December apply on a national application
date in September, and are notified on another national date in November. Dietetic internship is
considered another year of school, during which students can receive financial aid and remain on their
parents’ health care insurance.
13
How can I improve my chances at being accepted to a dietetic internship?
There are six ways that you can best prepare as an undergraduate to be accepted to a dietetic internship
upon graduation. These are:






Attending at least two local (South Central District Dietetic Association), state (Minnesota Dietetic
Association), and/or national (American Dietetic Association) meetings
Participating in MSU’s Food and Nutrition Club, Phi Upsilon Omicron or other extracurricular
opportunities, and serving as a leader when possible
Working part-time in a related field for at least 18 months prior to applying to dietetic internship.
Serving others by volunteering in a related capacity for at least 7 months prior to applying to
dietetic internship.
Maintain a 3.4 GPA overall, and a 3.6 GPA in the major, and a 3.2 in the sciences.
Joining the American Dietetic Association in May of your Sophomore or Junior year.
DIETETICS MINOR
There is no minor available in Dietetics. Foods and Nutrition is the minor closest to Dietetics available in
the FCS Department. Students with other majors may take an FCS minor concentrating in Foods and
Nutrition, however, students who already have an FCS major may not take a minor in the same
department.
WORKING WITH AN ADVISOR
Getting a degree can seem overwhelming. Fortunately, we earn degrees one course and one semester
at a time. Having someone to give advice and encourage us – an advisor – can also help a lot. Students
are encouraged to develop a quality working relationship with their advisors who may help them select
classes, explore undergraduate internship and career opportunities, and solve problems.
How do I get an advisor?
When students declare a Dietetics major, they may choose an advisor or the department will assign one.
Who are the Dietetics Advisors?
The people who advise Dietetics students are the regular faculty who teach in areas of Dietetics or Foods
and Nutrition. They are all located in Wiecking Center in the northwest corner of the campus. Additional
information about all is located online at http://ahn.mnsu.edu/fcs/.

Dr. Joye Bond can be reached at:
Office: Wiecking Center B117
Phone: (507) 389-5923
Email: joye.bond@mnsu.edu

Dr. Sue Fredstrom can be reached at:
Office: Wiecking Center B116
Phone: (507) 389-6016
Email: susan.fredstrom@mnsu.edu

Dr. David Bissonnette can be reached at:
Office: Wiecking Center B-107
Phone: (507) 389-5927
Email: david.bissonnette@mnsu.edu
During your senior year, you will be reassigned to Dr. Fredstrom, the Dietetics Program Director.
14
When should I see my advisor?
We recommend checking in with your advisor regularly and making an appointment before you are
scheduled to register for each term. Appointment calendars are posted on each advisor’s door. When
you see your advisor to plan your schedule, please bring two or three possible schedules or a list of
possible courses to take during the next term. It will also be helpful if you will record courses taken on the
check sheets contained in this Handbook and bring it with you for advising sessions. Please make
appointments at other times as needed.
Students who are having academic problems, especially those who are on academic probation or in
danger of being placed on academic probation, need to work closely with their advisors.
What information should I give my advisor?
It is important to give advisors information such as current address, e-mail address, phone numbers and
any other information about your interests and goals that may assist in academic planning.
How can I find my advisor?
Faculty in the Department of Family Consumer Science take pride in being available to students.
However, no one can be in his or her office all the time, so finding advisors can be frustrating for students.
Here are a few tips.




The best way to see an advisor is to make an appointment. Dietetics faculty have office hour
schedules posted on their doors. All you have to do is choose an available time and sign up.
Check office hours. Some faculty put office hours on syllabi or announce them in class. Most
faculty post office hours outside their office doors. Students are more likely to find their advisors
during scheduled office hours.
Try phoning during office hours to set up an appointment or to get a question answered.
E-mail can be a great way to make appointments or even to have an e-appointment with an
advisor.
CAREERS FOR DIETETICS MAJORS
The Dietetics degree prepares women and men for a variety of careers in clinical, administrative dietetics
or management, and community nutrition. However, successful completion of a graduate dietetic
internship and passing the Registration Exam are needed before graduates can work as a Registered
Dietitian. For more information about careers, refer to the American Dietetic Association web page at
www.eatright.com.
APPLYING FOR GRADUATION
When should I apply for graduation?
Students are required to submit the application for graduation to the Registrar’s Office no later than a full
calendar year before they plan to graduate. The forms may be picked up in the Registrar’s Office or at the
Hub.
A graduation check list
Students who apply for graduation need to be sure everything is in order. Consider the following things:

Must have completed 128 semester hours (at least 64 credits must be from four-year schools)
and meet all requirements for general education, cultural diversity, the major (and the minor if you
are taking one). 40 credits must be in 300-400 level classes.
15
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




Must have a grade point average (GPA) of at least 2.50 and to have made a grade of C or higher
in all FCS courses for the Dietetics major.
All transfer work needs to be verified by an official transcript sent to Minnesota State University,
Mankato from the school giving the credit.
All required substitution/waiver forms must be filed.
All courses need to be completed by graduation date.
All grades of I (Incomplete) or IP (In Progress) need to be removed before graduation date.
All business office holds need to be removed before graduation can be verified.
Total credits summary
The following list is designed to help you total your hours for a graduation check. Please remember not to
double count any hours. A few courses can count in more than one category. For instance, CHEM 111
can be counted toward the major and toward general education. But it can count only 5 credits toward
the 128 required for graduation.
Credits for major (p. 7-8)
_____
Credits for general education (p. 4)
_____
Credits for minor, if applicable
_____
Electives (p. 8)
_____
TOTAL (must be 128 or more)
_____
A final note about graduation
When you fill out the application for graduation you are required to indicate how you will complete all
remaining degree requirements. As a general rule, any course that has not been completed (grade
actually recorded on the transcript) at the time you apply for graduation needs to be entered on the
application. Once this application has been submitted and approved, it becomes your plan of study and
you must take all courses you indicated you would take. Any changes made, even things that would have
been optional before, must be approved by an advisor and the appropriate substitution-waiver form filed.
Changes made without approval and filing substitution/waiver form may result in failure to graduate.
Once the registrar has completed your graduation evaluation, you will receive a post card if no problems
exist and the total credits page from your application if problems exist. Make a 30-40 minute appointment
with your advisor whether there are problems with your graduation application or not. The Dietetics
faculty must also review your graduation requirements to maintain accreditation of the program.
STUDENT CLUBS AND ORGANIZATIONS
Phi Upsilon Omicron
Phi Upsilon Omicron is the national family and consumer sciences honor society. The purposes of Phi U
are to recognize and encourage academic excellence, to develop qualities of personal and professional
leadership, to provide opportunities for professional service as well as service to the profession, and to
encourage personal and professional integrity. Membership is by invitation to students in the Department
of Family Consumer Science who have completed a minimum of 40 semester hours, rank in the top 35
percent of their class, and exhibit potential for professional and community leadership. Contact Dr. Betty
Young for further information.
Food and Nutrition Club
The purpose of the Foods and Nutrition Club is to encourage the extracurricular development of students
through additional activities that increase awareness of foods and nutrition needs and topics.
Membership is open to all FCS majors. Contact Dr. Sue Fredstrom (susan.fredstrom@mnsu.edu) for
more information.
16
American Association of Family Consumer Science (AAFCS)
AAFCS is the only professional association dedicated to Family and Consumer Science professionals.
AAFCS strives to improve the quality and standards of individual and family life by providing educational
programs, influencing public policy, and through communication. Our members focus on an integrative
approach to the reciprocal relationships among individuals, families and communities, as well as the
environments in which they function. The AAFCS student chapter is open to all FCS majors. Contact Jill
Conlon (Wiecking B-102) for more information
American Dietetic Association (ADA)
The American Dietetic Association (ADA) is the leading membership organization for Registered
Dietitians and Nutritionists in the nation. Students are encouraged to become student members of the
organization while pursuing their degree at Minnesota State University, Mankato. Membership allows
students to stay current in the field by receiving the Journal of the American Dietetic Association, as well
as information on the annual conference. The membership runs from June 1 to May 31, so joining before
leaving school in the spring will allow you the full year’s benefits. The membership form can be obtained
from the FCS bulletin board across from B106 Wiecking. For more information about membership
benefits the ADA is at www.eatright.com on the Internet.
SOURCES OF INFORMATION
The department of FCS has a Student Newsletter, available 3 times a year outside the FCS Office in
Wiecking B102. Jill Conlon and Chris Sieberg organize and print the newsletter containing updates from
FCS clubs and organizations as well as other items important to all FCS majors.
The department of FCS has an administrative assistant, Chris Sieberg, whose office is Wiecking B-102.
The department has a Resource Room in Wiecking B-118 where students congregate to study, use the
computers, and, at times, socialize.
17
Appendix A
Standardized Dietetic Internship
Application Form
18
Dietetic Internship Program Application
Verify application requirements of each program to which you wish to apply.
Not all programs use this form. All information must be typed/printed.
Date
Name
(Last)
(First)
(Middle or Maiden)
Present Address
(Street)
(Apt #)
xxx-xxx-xxxx
(City)
(State)
Permanent
Address
(Zip Code)
(Phone)
(Street)
(If different)
(City)
(State)
(Apt #)
(Zip Code)
(Phone)
xxx-xxx-xxxx
Cell Phone Number
(Phone number where you can be reached on
Appointment Day.)
E-mail address
Social Security Number
Actual or Expected Date (Month/Year)
Baccalaureate Degree conferred.
Actual or Expected Date (Month/Year)
DPD Course requirements completed.
Foreign Applicants: Designate
Immigration Status
Expiration
Date:
Grade Point Averages:
Overall
Undergraduate
(See page 6.)
Graduate Record Exam Results:
(If taken, include a copy with your
application.)



Not all programs require GRE scores.
Check each program’s admission requirements.
Leave blank if not applicable.
Date Taken
(Month/Year)
19
DPD
(See
page 6.)
Verbal
Score
Overall
Graduate
(If
applicable)
Quantitative
Score
Analytical
Writing
Score
Education: List all colleges or universities attended, with most recent listed first.
Address
Start and End
College/University
(City/State)
Dates
(Month/Year)
Degree
Recommendations: List the names of the 3 individuals who will complete your recommendation
forms.
Name
Title
Address
E-mail and Phone
Email:
Phone:
Email:
Phone:
Email:
Phone:
Honors and/or extracurricular activities after beginning college: List organizations, appointed or
elected offices held, scholarships, honors, and certifications received. Include dates for honors
Professional Organization Memberships: List professional organizations of which you are a
member.
20
Experiences related to dietetics in the past five (5) years: List all experiences, including volunteer,
beginning with the most recent. Indicate if the experience was paid, volunteer or part of a
practicum/field experience associated with a college course. Briefly describe key responsibilities.
When indicating the amount of hours, use Hrs/Wk for reoccurring work and volunteer experiences and
Total Hours for limited time volunteer and practicum/field experiences. (Note: priority is given to
experiences from the past 5 years, if however, you have a professional dietetics work experience from
over five years ago, you may include it.) Use additional pages as needed.
Start and End
Hrs/Wk
Paid,
Name of Employer /
Position Title
Dates
or Total
Volunteer, or
Organization
(Month/Year)
Hours
Practicum
1.
Email:
Supervisor’s Name and Title:
Phone:
Key
Responsibilities:
2.
Email:
Phone:
Supervisor’s Name and Title:
Key
Responsibilities:
3.
Email:
Phone:
Supervisor’s Name and Title:
Key
Responsibilities:
4.
Email:
Phone:
Supervisor’s Name and Title:
Key
Responsibilities:
5.
Email:
Phone:
Supervisor’s Name and Title:
Key
Responsibilities:
6.
Email:
Phone:
Supervisor’s Name and Title:
Key
Responsibilities:
21
Experiences related to dietetics in the past five (5) years, continued
Place of Employment
and/or Practicum
Start and End Dates
(Month/Year)
Position, Title
Hrs/Wk
or Total Hours
7.
Email:
Phone:
Supervisor’s Name and Title:
Key Responsibilities:
8.
Email:
Phone:
Supervisor’s Name and Title:
Key Responsibilities:
9.
Email:
Phone:
Supervisor’s Name and Title:
Key Responsibilities:
10.
Email:
Phone:
Supervisor’s Name and Title:
Key Responsibilities:
11.
Email:
Phone:
Supervisor’s Name and Title:
Key Responsibilities:
12.
Email:
Phone:
Supervisor’s Name and Title:
Key Responsibilities:
22
Paid, Volunteer,
or Practicum
Didactic Program in Dietetic (DPD) Courses: Include all courses required to meet DPD
requirements at your college or university. If a course has not been completed, indicated INC in the
No. of Credits column. See instructions on page 6. Use additional pages as needed. All credits
should be converted to semester units.
College or University
Course
Prefix & No.
Course
Title
Lab /
Practicum
Term & Year
No. of
Credits
Grade
Earned
Grade
Points
Earned
Total
Totals
Grade
Credits
Points
I certify the information I have provided in this application is true and accurate and recognize any false or incorrect statements made herein will be
grounds for my dismissal from the program. I understand I must provide an original copy of a signed Verification Statement substantiating completion of
academic requirements prior to start date of program.
Date
Signature
23
Instructions for Completing Grade Point Averages
CALCULATING UNDERGRADUATE GPA (All credits should be converted to semester units before
calculating.):

Example 1 – Pat completed all courses required for an undergraduate degree in nutrition from one university.
o Pat should use the calculated GPA on the institution’s transcripts.

Example 2 - Sarah earned an undergraduate degree is sociology with a minor in nutrition. She attended two
community colleges and a state university to fulfill all degree requirements. She also took several general interest
courses while attending these colleges, although the courses did not meet any specific degree requirements. These
courses are listed on her transcripts. Sarah also took a ceramics class at a fourth local community college during
one summer. It was the only course she took from this college and is not one of the three colleges she attended to
meet her degree requirements. Sarah will calculate the Undergraduate GPA using the transcripts from the three
institutions she attended where she earned credits towards her undergraduate degree. Because Sarah did not
transfer her ceramics course grade to her degree granting institution, it will not be included in the Undergraduate
GPA calculation. General interest courses Sarah took from the three credit earning institutions will be included.
College/University 1
College/University 2
College/University 3
Credits
GPA
Credits
GPA
Credits
GPA
From Transcripts
15
3.90
24
2.90
89
3.32
Grade Points Earned1
58.5
69.6
295.48
1To calculate Grade Points Earned, multiply the number of credits
times the GPA for each respective institution separately.
Total Grade Points Earned = 423.58
Total Credits =
128
2To calculate the Undergraduate GPA; divide the Total Grade Points
Undergraduate GPA2 =
3.31
Earned by the Total Credits. In this example: 423.58  128 = 3.31.
CALCULATING DIDACTIC PROGRAM IN DIETETIC (DPD) GPA:
Each university has specific courses which meets DPD requirements. The DPD Director at the university
where you earned or will earn the Verification Statement indicating you are eligible to apply to a dietetic
internship will have a list of these courses. The following scale should be used to calculate Grade Points
Earned for your DPD GPA.
Grade
earned
A+, A, AB+, B, BC+, C, CD+, D, D-
Grade Points Earned
for each credit
4.0
3.0
2.0
1.0
Sample completed form:
College or University
Midtown University
Centerville Comm College
Eastside State University
Course
Prefix & No.
Course Title
Lab /
Practicum
Term & Year
No. of
Credits
Grade
Earned
Grade
Points
Earned
Chem 113
Chemistry
Fall ‘03
3
B
9
Chem 114
Chemistry Lab
Fall ‘03
1
A-
4
A&P 202
Physiology (includes lab)
Fall ‘03
4
C+
8
Soc 100
Introduction to Sociology
Summer ‘03
3
A
12
Eng 101
English Composition
Summer ‘03
3
B+
9
Nutr 344
Food Management
Spring ‘04
3
B-
9
Nutr 444
Advanced Nutrition
Fall ‘04
INC
Total
Grade
Points
51
DPD
GPA
3.00
Totals
Credits
17
To calculate DPD GPA, divide the Total Grade Points by the Total Credits.
In this example: 51  17 = 3.00
24
WAIVER and RECOMMENDATION FORM
To the applicant: Please complete the following:
Name:
Date of
Graduation:
(Last, first, middle or maiden)
The applicant should sign and date one of the following statements:
1) I wish to have access to this letter and I understand that under the Family Education Rights to Privacy
Act of 1974, 20 U.S.C.A. Par. 1323 g (a) (1) and P.L. 397 of 1978, I have the right to read this
recommendation.
Applicant's Signature
Date
2) I wish this letter to be confidential and I hereby waive any and all access rights granted me by the
above laws to this recommendation.
Applicant's Signature
Date
25
Please rate the applicant on the qualities you feel you can judge on the grid below. Indicate your perception of the
student’s readiness to function in a dietetic internship program at this time. Provide comments of ratings and your
signature on next page.
Actual or Expected
Student’s Name
Date of Graduation
O – Outstanding; MS - More than Satisfactory; SAT – Satisfactory; NI - Needs Improvement, U - unsatisfactory
O
MS
SAT
NI
U
Unable to
Evaluate
Application of Knowledge
Nutrition Content
Medical Nutrition Therapy
Foodservice Management
Analytical Skills/Problem Solving
Conceptual Skills
Communication Skills
Oral
Written
Interpersonal Skills
Peers/Co-Workers
Teachers/Supervisors
Leadership Potential
Initiative/Motivation
Punctuality
Adaptability
Reaction to Stress
Perseverance
Creativity
Organizational Skills
Works Independently
Responsibility/Maturity
Overall Potential as a Dietitian
Advisor:
Relationship to Applicant:
Teacher:
Work Supervisor:
Other:
If Other, please indicate relationship:
How long have you known applicant?
How well do you know applicant?
Do You:
(Check appropriate box.)
Highly Recommend
5
Recommend
3
4
2
Not Recommend
1
Prepared by The American Dietetic Association and Dietetic Educators of Practitioners Practice Group for optional use by dietetics education programs (2004).
26
Additional Information: Use to amplify or add to characteristics rated on previous page. Indicate applicant's strengths and
those qualities that require further development. (May use a separate sheet or letter.)
Strengths:
See attached letter.
Qualities that Require Further Development:
Name
Signature
Date
Position
Place of Employment
Address
Phone
E-mail
27
Appendix B
THE OTHER DIETETICS STUDENT CHECKLIST
(Or, Everything You Wish You Had Known You Needed to Do
Before You Applied for a Dietetic Internship)
______ Very important! Meet at least once per semester with your advisor to make sure course work and other
requirements are being met.
______ Work for 12 to 18 months in a dietetics-related job, such as a dietary aide and/or supervisor in the food
service of a nursing home, hospital, assisted living facility, or adult or child daycare.
_____ Volunteer often for dietetics/nutrition/health-related activities, such as working on a regular basis at ECHO
Food Shelf, the American Heart Association, Campus Kitchens, or American Cancer Society. Get involved
in the Food and Nutrition Club, Food Development Club, AAFCS, Phi Upsilon Omicron volunteer activities,
and any volunteer activities announced by Dietetics/FN faculty (Health Fairs, MSU Health Services,
osteoporosis screening, Science Fair judge, etc.). Look for notices of volunteer opportunities on FCS
bulletin boards, the TV monitor and dietetic faculty doors.
_____ Volunteer on a regular basis for other activities not related to dietetics such as University organizations
and/or other community organizations like Boy/Girl Scouts, Habitat for Humanity, your church, American
Red Cross, Big Brother/Sister, Campfire Girls/Boys, or YWCA/YMCA. Other volunteer opportunities can be
found by contacting MSU’s Office of Student Leadership and Service Learning
_____ Develop your leadership abilities by running for office in any of the organizations in which you become
involved.
_____ Make it your goal to maintain a high GPA. Aim for an overall GPA of 3.4 and a GPA of 3.6 for your dietetics
major (DPD) classes, and 3.2 in the sciences.
_____ Attend several dietetic-related activities. These will include at least one South Central District Dietetics
Association (SCDDA) meeting (fall and spring meetings), and at least one Minnesota District Dietetics
(MDA) Association meeting (meets spring only). You may want also to attend Extension’s Food Day in
October, the International Student Office food and culture events, and the MSU Health Fair etc.
_____ Keep a file documenting dates, times, and contact persons for all club, professional meetings,
volunteer, and work activities.
_____ Join the American Dietetic Association as a student member in May of your sophomore or junior year. (This
is optional, but it shows you are interested enough in the profession to join the organization.) See Dr.
Fredstrom for more information.
_____ Get to know your professors well, especially FCS faculty – they will be writing letters of recommendation for
you when you apply for Dietetic Internships! (see pages 25 and 26)
_____ No later than 3 semesters before you plan to graduate, pick up from the Registrar an “Application for
Graduation.” Complete and return it to the Registrar. You will receive by mail either (a) a postcard, or (b) a
copy of the evaluation page completed by the Registrar. This signals that your advisor has received your
entire “Application for Graduation” evaluated by the Registrar. Schedule a 30-minute appointment with your
advisor to complete (a) an evaluation of your major requirements, and (b) the ADA “Declaration of Intent” to
graduate form. Important Note: To the meeting, bring your Dietetics Checklist, a current and
unofficial transcript from all colleges you have attended, and the evaluation page from the
Registrar.
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Appendix C
Options for Holders of a Bachelor’s Degree
1. Cross Disciplinary Master’s Degree
With Intent to Complete Dietetics Requirements
A student with a previous bachelor’s degree may complete the requirements for the Didactic Program in Dietetics while
pursuing a Cross-Disciplinary Master‘s Degree. The program encompasses two areas, one of which will be Family
Consumer Science and the other is the student’s choice. Either a thesis (30 credits required) or alternate plan paper (34
credits required) may be done.
For specific information regarding admission to and planning for a Cross-Disciplinary Master’s degree, see the MSU
Graduate Bulletin. A research methods course is required. It is expected that the student will have the necessary
prerequisites to take FCS 4/540 Nutrition II by the spring preceding the year in which they will graduate (see schedule
below). All required courses in the Dietetic Program must be taken, although substitutions and waivers will be given for
previously taken courses as appropriate.
For the degree, half of the credits must be from 600 level classes, excluding the class during which the paper is written.
At least one 600 level class must be taken in each area, and no more than 3 credits of independent study can be taken.
Courses required for the dietetic program that can be taken at the graduate level include: FCS 4/540 Nutrition II, FCS
4/520 Nutrition Assessment, FCS 4/542 and 4/548 Clinical Dietetics I and II, FCS 4/544 Experimental Food Science, FCS
4/546 Lifespan Nutrition, FCS 683 Adult Education, and FCS 692 Seminar. Ten to fifteen credits chosen from this list will
make up the majority of the coursework for the Master’s degree.
Degree requirements will be met by the following courses:
FCS Area Courses
HLTH 630
FCS 683
FCS 692
FCS 677
FCS 500 level classes
Sub total
Credits
3
2
2
3
6-9
16-19
Area 2 Courses
600 level courses
500 level courses
Sub-total
5-6
5-9
10-15
HLTH 631 Alternate Plan Paper
Total
3
30-34
The actual plan of study will depend on the student’s completed coursework and interests. A suggested 2 year plan is as
follows:
Fall I
Credits Spring I
Credits
FCS 252 Food Service Systems I
3
FCS 4/540 Nutrition II*
3
FCS 683 Adult Education
2
FCS 4/520 Nutrition Assessment
3
Classes needed for DPD requirements
FCS 350 Food Service Systems II
6
3
Area 2 5/600 level class
2-3
Alt area &/or DPD req. class
3-6
Total Credits
13-14
Total Credits
12-15
Fall II
FCS 4/542 Clinical Dietetics I
FCS 4/546 Lifespan Nutrition
FCS 340 Food Science
HLTH 630 Tech. of Research in Health
FCS 677 Individual Study
Total Credits
3
3
4
3
3
16
Spring II
FCS 4/548 Clinical Dietetics II
FCS 342 Food Production Mgmt**
FCS 4/544 Experimental Food Science***
FCS 692 Seminar
HLTH 631 (for APP) Seminar
Total Credits
*Anatomy, Physiology, Biochemistry (CHEM 111), FCS 240 (Nutrition I) are required prerequisites.
**FCS 252 and 350 are required prerequisites.
***Statistics is required prerequisite.
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3
3
3
2
3
12-14
2. Previous Degree-Fulfilling Dietetic Requirements
and Completing a Second BS Degree
Substitutions and waivers of required courses will be made as appropriate. Students do not have to fulfill General
Education requirements that are not also needed to fulfill the program. Major courses will be no higher than 400 level. It
is expected that the student will have the necessary prerequisites to take FCS 440 Nutrition II by the spring proceeding
the year in which they will graduate (see schedule below). The length of time needed to complete the requirements varies
with the student’s background. A suggested two year program is below:
Fall I
FCS 252 Food Service Systems I
FCS 483 Adult Education
DPD required classes as needed
Total Credits
12-14
Spring I
FCS 440 Nutrition II*
FCS 420 Nutrition Assessment
FCS 350 Food Service System II
DPD req. classes
Total Credits
Fall II
FCS 442 Clinical Dietetics I
FCS 446 Lifespan Nutrition
FCS 340 Food Science
DPD required classes/elective
FCS 497/8 Undergrad Internship
Total Credits
3
3
4
3-6
2
15-18
Spring II
FCS 448 Clinical Dietetics II
FCS 342 Food Production Mgmt**
FCS 444 Ex. Food Science***
FCS 492 Seminar
DPD required class or elective
Total Credits
Credits
3
2
7-9
Credits
3
3
3
3-6
12-15
3
3
3
2
3
14
*Anatomy, Physiology, Biochemistry (CHEM 111), FCS 240 (Nutrition I) are required prerequisites.
**FCS 252 and 350 are required prerequisites.
***Statistics is required prerequisite.
DPD requirements not likely covered elsewhere include FCS 101 Intro to FCS, ENG 271 Technical Communication, CSP
471 Interpersonal Helping Skills, HLTH 321 Medical Terminology, statistics course. For a second BS degree to be
granted by MSU, the student must complete all 51 required FCS credits (or have substitutions for them), including
electives, in addition to the required non-FCS courses. Forty credits must be from 3-400 level classes. Per University
policy, the student must also meet MSU’s diversity requirement.
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3. Previous Degree-Fulfilling Dietetic Requirements,
Not Completing a Second BS Degree
Students may choose to complete the DPD requirements, fulfilling the American Dietetic Association needs only. The
student can be verified as having completed a Dietetic program, but no degree is awarded. This option is similar to the
second degree option, with the following exceptions:
FCS 101 and the major electives do not have to be taken. All other required courses must be (or have been)
taken.
The University diversity requirement does not need to be met.
The 40 credits of 3-400 level courses do not need to be met.
The two-year schedule is similar to the one above for the second degree seeker, but some terms may not be fulltime, due to the relaxation of course needs.
32