Name: ___________________________________________________ ___________________ Last First Middle/Maiden Student ID Number Address (permanent): ________________________________________________________________________________
Street Town/City State Zip Code
Address (temporary): _________________________________________________________________________________
Street Town/City State Zip Code
Telephone: ___________________________________ __________________________________
Home Cell
Email: ___________________________________ ___________________________________
CSE Other (please provide)
CSE Standing: ____ Overall GPA (current) ____Credits completed to date
FN Standing: ____ FN and Sciences/Math GPA (Please see reverse side on how to calculate)
Foods and Nutrition Major Statement of Understanding
I have read and understand the mission and program requirements of the Foods and Nutrition major as outlined in the FN Handbook and the College Online Catalog including grade requirements for progress in the major, general education and degree requirements.
Foods and Nutrition Concentration (check one):
_____ Nutrition & Dietetics Didactic Program (leading to a DPD Verification) (a GPA of 2.8 or higher is recommended)
_____ General Studied in Foods and Nutrition (a GPA of 2.5 or higher is recommended) Provides the following with this Application:
___ Completed Transcript section (reverse side) ___ Personal Statement
___ Unofficial Transcripts if not on file in FN Office
______________________________________________ ___________________________
Applicant’s Signature Date
Program Decision: ____ Accepted ____Provisional ____ Denied
________________________________________________ ______________________________
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Guidelines for Applying for Acceptance for the Foods and Nutrition Major
Requirements:
1. Meet the minimum overall GPA requirement
a. GPA of 2.8 for Nutrition & Dietetics Didactic Program (3.0 or higher is preferred). b. GPA of 2.5 for General Studies in Foods and Nutrition.
2. Complete the Application for Acceptance (reverse side).
a. Submit a copy of transcripts (unofficial) of all schools attended if not on file in the FN Office. b. Submit a personal statement describing why you have chosen this major and how it relates to your career and personal goals in 500 words or less. Please use 1.5 spacing.
3. The application form is available in FN main office – 150 Henderson Hall. Applications will be reviewed at the beginning of each semester. Students will be notified by letter as to acceptance status.
Fall applications received by September 15 will be notified by October 15. Spring applications received by February 1 will be notified by March 1.
When to Apply:
FN students should apply for Acceptance to the Major as soon as the following courses have been completed.
CSE Course name/number if not completed at CSE Grade Credits College or University Sem/Yr FN 100 Prof Prep FN 200 Intro Food Sci w/Lab FN 210 Basic Hum Nutr BIO 117 Human Phys w/Lab CHEM 121 Intro Chem w/Lab CHEM 123 Intro Org Chem w/Lab MATH119 Elem Stats
How to Compute your FN and Sciences/Math GPA:
Each letter grade is equal to a certain amount of quality points. For example, an A = 4 points. Therefore a 4- credit course with a grade of A would be worth 16 Quality Points. You must complete this calculation for all courses listed above with the exception of FN 100 in which student received a passing “P” grade. If you repeated a class you must indicate the original grade earned and the repeated course grade.
Final step: Divide the total number of Quality Points by the total number of Credits earned (omit credit for FN 100). Example: If you earned 78 QP and the total number of credits earned is 24 then your GPA would be 3.25 (78 ÷ 24 = 3.25).
A complete listing of the grading system: GRADE QUALITY POINTS:
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FN DPD. Demonstrate an ability to apply the dietetics-specific foundation knowledge requirements and learning outcomes:
FN DPD1. Scientific and Evidence Base of Practice: integration of scientific information and research into practice (KRD1).
FN DPD2. Professional Practice Expectations: beliefs, values, attitudes and behaviors for the professional dietitian level of practice (KRD 2).
FN DPD3. Clinical and Customer Services: development and delivery of information, products and services to individuals, groups and populations (KRD3).
FN DPD4. Practice Management and Use of Resources: strategic application of principles of management and systems in the provision of services to individuals and organizations (KRD4).
FN DPD5. Support Knowledge: knowledge underlying the requirements specified above (KRD5).
KRD1.1. The 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.
KRD2.1. The curriculum must include opportunities to develop a variety of communication skills sufficient for entry into pre-professional practice.
KRD3.1 The 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 intervention strategies for monitoring and evaluation.
KRD4.1 The curriculum must include management and business theories and principles required to deliver programs and services.
KRD5.1 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 or recipes, menus and food products acceptable to diverse groups.
KRD 2.2. The curriculum must provide principles and techniques of effective counseling methods.
KRD3.2 The curriculum must include the role of environment, food, nutrition and lifestyle choices in health promotion and disease prevention.
KRD4.2 The curriculum must include content related to quality management of food and nutrition services.
KRD5.2 The physical 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 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.
KRD3.3 The curriculum must include education and behavior change theories and techniques.
KRD4.3The curriculum must include fundamentals of public policy, including the legislative and regulatory basis of dietetics practice.
KRD5.3 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 sociology or anthropology.
KRD4.4 The curriculum must include content related to health care systems. KRD4.5 The curriculum must include content related to coding and billing of dietetics/nutrition services to obtain reimbursement for services from public and private insurers.
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Nutrition and Dietetics concentration -Didactic Program in Nutrition and Dietetics: Program Mission, Goals and Outcome Measures*
Mission
The mission of the Didactic Program in Nutrition and Dietetics is to prepare graduates for a professional career in or related to nutrition and dietetics through a student-focused, rooted in the Catholic liberal arts tradition. (Modified 1/2016)
Goal 1. Prepare graduates for the professional practice of dietetics through a program (curriculum) that meets the ACEND* Core Knowledge Requirements for the RDN.
1.1 At least 80% of first-time test takers for the Registered Examination for Dietitians (RD) will pass. (Guideline 6.1)
1.2 At least 90% of full-time students enrolled in the third year of the bachelor-level DPD will complete program requirements within 150% of program length, i.e. three years ( 6 academic semesters) planned completion time or from acceptance into the program at the start of the junior year. (Guideline 6.2)
1.3 At least 60% of program graduates will apply to a supervised practice program or to pathways offering supervised practice within 12-months of graduation. (Guideline 6.3)
1.4 At least 60% of DPD graduates who apply to a supervised practice program or pathways offering supervised practice within 12-months of graduation will be accepted. (Guideline 6.3)
1.5 At least 70% of students who did not match or apply to a supervised practice program following program completion will be employed in a food, nutrition or dietetics-related profession or be admitted to graduate school within a 12-month period. (Guideline 6.4)
1.6 At least 80% of DPD Alumni will report a rating of >3.5 on a scale of 1-5 (1= Poor to 5=Outstanding) for their DPD academic preparation for supervised practice. (Guideline 6.4)
1.7 At least 80% of DPD graduates who go on to complete their dietetic internship/supervised practice experience will be rated by their program director as >3.0 on a scale of 1-5 (1=Poor, 5=Outstanding) for having met the knowledge/competency expectations of the program. (Guideline 6.4)
Goal 2. Prepare qualified, well-informed and diverse graduates with values in personal and professional ethics, social responsibility, and leadership essential for nutrition and dietetics practice.
2.1 At least 70% of DPD program completers will graduate with a GPA of >3.2 (GPA 4.0 scale).
2.2 At least 80% of DPD program completers will report a score of > 3.5 on a rating scale of 1-5 (1=Poor to 5=Outstanding) regarding the extent to which the DPD program: Promoted opportunities for personal and professional ethical development
Promoted opportunities to engage in social responsibility
2.3 At least 80% of DPD program completers will achieve a leadership composite score of >3.5 (based on an item scale of 1= Poor to 5= Outstanding) produced by the mean rating on the following elements:
Ethical practice Critical thinking Evidence-based practice Collaborative work skills
Professional communications skills Social responsibility through leadership.
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General Studies in Foods and Nutrition concentration: Program Mission, Goals and Outcome Measures*
Mission
The mission of the General Studies in Foods and Nutrition concentration is to provide students with broad foundational knowledge of food and nutrition principles and practices leading to future studies through a student-centered multidisciplinary approach rooted in the Catholic liberal arts tradition.
Goal 1. Prepare students in general studies in foods and nutrition which may be combined with another area of study (i.e., business, communication, allied health, or as entry to pre-medical studies, etc.) for a special career in foods and nutrition, and preparation for graduate studies.
1.1 Ninety percent of General Studies in Foods and Nutrition students will prepare and present a professional-level seminar of 30 minutes or longer for Faculty and Peer evaluation at a proficient level (“B) or higher.
1.2 Eighty percent of General Studies in Foods and Nutrition students will demonstrate a proficient (“B”) or higher level of achievement in the preparation of a scholarly-level literature review paper.
1.3 Eighty percent of General Studies in Foods and Nutrition senior students will successfully pass a Foods and Nutrition comprehensive examination (minimum grade of 75) on their first attempt.
1.4 Eighty percent of General Studies in Foods and Nutrition senior students will indicate having received above-average or a higher level of preparation in the Foods and Nutrition Learning Outcomes.
1.5 Fifty percent of General Studies in Foods and Nutrition graduates will have successfully completed either a second major or a minor course of study.
1.6 Sixty percent of General Studies in Foods and Nutrition graduates will be employed in a foods and/or nutrition-related field, fitness or wellness within 6 months post-graduation and/or enrolled in advanced studies.
1.7 Eighty percent of General Studies in Foods and Nutrition Alumnae/i will indicate a confidence level of above-average or higher in their academic preparedness for advanced study or for professional career.
Goal 2. To integrate foods and nutrition–related learning opportunities for students to develop qualities of personal and professional ethics, social responsibility, service, leadership and an appreciation for lifelong learning.
2.1 Ninety percent of General Studies in Foods and Nutrition students will complete 20 hours or more of self-directed professional development service learning experiences in the discipline to enhance professional development and socialization.
2.2 All General Studies in Foods and Nutrition students will compile a Student Achievement Portfolio outlining a plan for pre-professional development and evidence of student academic accomplishments and leadership achievements (i.e., professional presentations, awards, honors, etc.) to enhance student marketability.
2.3 Seventy percent of General Studies in Foods and Nutrition junior and senior-level students will be active and contributing members of the CSE Nutrition and Wellness Club or another campus- wide committee or organization.
2.4 Eighty percent of General Studies in Foods and Nutrition students will indicate that the learning experiences offered in the major as provided meaningful opportunities that have contributed to their development of personal and professional ethical attitudes and behavior, and social responsibility.
2.5 Eighty percent of General Studies in Foods and Nutrition students will indicate an above average or higher level for student advising and personal development received from Program Faculty.
2.6 Eight percent of CSE Alumnae/I will indicate an above average or higher level for the Food and Nutrition Program has having helped established a foundation for lifelong learning and ongoing professional development.