• Sample 4 year plan
• Knowledge Requirements
• How do courses fit knowledge requirements?
• Program Goals & Outcome Measures
• Enhancing Learning
• Campus Groups &
  Professional Organization
• Graduate School
• Code of Ethics

What Students Learn

Because many FN prefixed courses are offered only fall semesters or only spring semesters, it is recommended to obtain a Graduation Check one full academic year prior to planned graduation. This allows the student to plan courses for registration to make up any deficits.

FOUNDATION KNOWLEDGE AND SKILLS FOR DIDACTIC COMPONENT

Knowledge Area 1. COMMUNICATIONS

• Graduates will have knowledge of:
   
  • Negotiation techniques
  • Lay & technical writing
  • Media presentations
  • Interpersonal communication skills
  • Counseling theory and methods
  • Interviewing techniques
  • Educational theory & techniques
  • Concepts of human & group dynamics
  • Public speaking
  • Educational materials development
    

• Graduates will have demonstrated the ability to:
   
  • Use oral and written communications in presenting an educational session for a group
  • Counsel individuals on nutrition
  • Document an appropriate variety of activities
  • Explain a public policy position regarding dietetics
  • Use current information technologies
  • Work effectively as a team member

Knowledge Area 2. PHYSICAL AND BIOLOGICAL SCIENCES

• Graduates will have knowledge of:
   

  • Exercise physiology
  • Genetics
  • General health assessment, e.g., blood pressure & vital signs
  • Organic chemistry
  • Biochemistry
  • Physiology
  • Microbiology
  • Nutrient metabolism
  • Pathophysiology related to nutrition care
  • Fluid & electrolyte requirements
  • Pharmacology: nutrient-nutrient/drug-nutrient interaction

• Graduates will have demonstrated the ability to:
   

  • Interpret medical terminology
  • Interpret laboratory parameters relating to nutrition
  • Apply microbiological & chemical considerations to process controls

Knowledge Area 3. SOCIAL SCIENCES

• Graduates will have knowledge of:
   

  • Public policy & development
  • Psychology
  • Health behaviors & educational needs
  • Economics & nutrition

 Knowledge Area 4. RESEARCH

• Graduates will have knowledge of:
   

  • Research methodologies
  • Needs assessments
  • Outcome-based research
  • Scientific method
  • Quality improvement methods

• Graduates will have demonstrated the ability to:
   

  • Interpret current research
  • Interpret basic statistics

Knowledge Area 5. FOOD

• Graduates will have knowledge of:
   

  • Food technology
  • Biotechnology
  • Culinary techniques
  • Socio-cultural & ethnic food consumption issues & trends
  • Food safety & sanitation
  • Food delivery systems
  • Food & nonfood procurement
  • Availability of food & nutrition programs in the community
  • Formulation of local, state & national food security policy
  • Food production systems
  • Environmental issues related to food
  • Role of food in promotion of a healthy lifestyle
  • Promotion of pleasurable eating
  • Food & nutrition laws/regulations/policies
  • Food availability & access for the individual, family & community
  • Applied sensory evaluation of food

• Graduates will have demonstrated the ability to:
   

  • Calculate & interpret nutrient composition of foods
  • Determine recipe/formula proportions & modifications for volume food production
  • Apply food science knowledge to functions of ingredients in foods
  • Demonstrate basic food preparation & presentation skills
  • Modify recipe/formula for individual or group dietary needs

Knowledge Area 6. NUTRITION

• Graduates will have knowledge of:
   

  • Evolving methods of assessing health status
  • Influence of age, growth, & normal development on nutritional requirements
  • Nutrition & metabolism
  • Assessment &treatment of nutritional health risks
  • Medical nutrition therapy
  • Strategies to assess need for adaptive feeding techniques & equipment
  • Health promotion & disease prevention theories & guidelines
  • Influence on socioeconomic, cultural & psychological factors on food & nutrition behavior 
  • Complementary & alternative nutrition & herbal therapies 
  • Dietary supplements

• Graduates will have demonstrated the ability to:
   

  • Calculate &/or define diets for health conditions addressed by health promotion/disease prevention activities or uncomplicated instances of chronic diseases of the general population, e.g., hypertension, obesity, diabetes, & diverticular disease
  • Screen individuals for nutritional risk
  • Collect pertinent information for comprehensive nutrition assessments
  • Determine nutrient requirements across the life span 
  • Translate nutrition needs into food choices & menus for people of diverse cultures & religions
  • Measure, calculate & interpret body composition data
  • Calculate enteral & parenteral nutrition formulations

Knowledge Area 7. MANAGEMENT

• Graduates will have knowledge of:
   

  • Program planning, monitoring, & evaluation
  • Strategic planning
  • Facility management
  • Organizational change theory
  • Risk management 
  • Management theories
    Human resource management, including labor relations
  • Materials management
  • Financial management, including accounting principles
  • Quality improvement
  • Information management
  • Systems theory
  • Marketing theory & techniques
  • Diversity issues

• Graduates will have demonstrated the ability to:
   

  • Determine costs of services/operations
  • Prepare a budget
  • Interpret financial data
  • Apply marketing principles    
  • Develop a personal portfolio

Knowledge Area 8. HEALTH CARE SYSTEMS

• Graduates will have knowledge of:
   

  • Health care policy & administration
  • Health care delivery systems
  • Current reimbursement issues, policies, & regulations

How do my courses fit into these Knowledge Requirements?

Program Goals and Student Outcomes

1. Students will be qualified to enter accredited supervised practice programs, graduate school, or enter the job market (as non-RDs).

Student Outcome Measures:

1. At least 65% of students applying for supervised practice programs will be accepted.
2. Within 24 months of completing the program, at least 75% of all program graduates will:

• enter an accredited supervised practice program,
• and/or supervised practice to become Licensed in the State of Illinois,
• and/or obtain employment related to their major,
• and/or enrolled in program to continue their education.

3. All DPD alumni indicate a rating of "good" to "excellent" for at least 95 of the 101 CADE Foundation Knowledge & Skills.

2. The program will prepare graduates to be competent entry-level dietitians.

Student Outcome Measures:

1. Alumni taking the RD exam will achieve, over a 5-year period of time, a pass rate of at least 80%
2. Internship directors/supervisors rank program graduates
   • "good" to "excellent" on educational background
   • "usually" to "always" for 90% of a subset of professional characteristics

3. Through continual assessment and by teamwork, faculty and staff will retain students who choose dietetics as their major.

   Student Outcome Measures:

   1. 75% of the students who enter will complete the program (excluding students who change majors during their first semester & suspended students).
   2. Curriculum reviewed annually by faculty, students, & advisory committee, making changes when necessary.

    

4. Students will demonstrate understanding of management principles and practices.

   Student Outcome Measures:

   1. Graduates will have knowledge of:

• program planning, monitoring, & evaluation
• strategic management
• facility management
• organizational change theory
• risk management
• management theories
• human resource management, including labor relations
• materials management
• financial management, including accounting principles
• quality improvement
• information management
• systems theory
• marketing theory & techniques
• diversity issues
• health care policy & administration
• health care delivery systems
• current reimbursement issues, policies, & regulations
• public policy development

2. Graduates will have demonstrated the ability to:

• determine costs of services/operations
• prepare a budget
• interpret financial data
• apply marketing principles
• develop a personal portfolio

5. Students will demonstrate their understanding of the roles of nutrients and food in achievement and maintenance of human health and well-being.

   Student Outcome Measures:

   1. Graduates will have knowledge of:

   • organic chemistry
   • biochemistry
   • physiology
   • microbiology
   • nutrient metabolism
   • pathophysiology related to nutrition care
   • fluid & electrolyte requirements
   • pharmacology, nutrient/nutrient & drug-nutrient interaction
   • research methodologies & scientific method
   • needs assessment
   • outcomes-based research
   • quality improvement methods
   • food technology
   • biotechnology
   • culinary techniques
   • socio-cultural & ethnic food consumption issues & trends
   • food safety & sanitation
   • food & non-food procurement
   • availability of nutrition programs in the community
   • local, state, & national food security policy
   • food delivery systems & food production systems
   • environmental issues related to food
   • role of food in promotion of a healthy lifestyle
   • promotion of pleasurable eating
   • food & nutrition laws/regulations/policies
   • food availability & access for the individuals, family, & community
   • applied sensory evaluation of food
   • evolving methods of assessing health status
   • influence of age, growth, & normal development on nutritional requirements
   • assessment & treatment of health risks
   • medical nutrition therapy
   • strategies to assess need for adaptive feeding techniques & equipment
   • health promotion & disease prevention theories & guidelines
   • influence of socioeconomic, cultural, & psychological factors on food & nutrition behavior
   • complementary & alternative nutrition & herbal therapies
   • dietary supplements
   •  psychology
   • health behaviors & educational needs of diverse populations
   • economics & nutrition
   • nutrition & metabolism
   • exercise physiology
   • general health assessment

   2. Graduates will demonstrate ability to:

   • interpret medical terminology
   • interpret laboratory parameters related to nutrition
   • apply microbiological & chemical considerations to process controls
   • interpret current research
   • interpret basic statistics
   • calculate & interpret nutrient composition of foods
   • determine recipe/formula proportions & modifications for volume food production
   • apply food science knowledge to functions of ingredients in food
   • modify recipe/formula for individual or group dietary needs
   • calculate &/or define diets for health conditions addressed by health promotion/disease prevention activities or uncomplicated instances of chronic diseases of the general population
   • screen individuals for nutritional risk
   • collect pertinent information for comprehensive nutrition assessments
   • determine nutrient requirements across the lifespan
   • translate nutrition needs into choices & menus for people of diverse cultures & religions
   • measure, calculate, & interpret body composition data
   • calculate enteral & parenteral nutrition formulations

6. Students will demonstrate the ability to communicate effectively.

Student Outcome Measures:

1. Graduates will have knowledge of:

• negotiation techniques
• lay & technical writing
• media presentations
• interpersonal communication skills
• counseling theory & methods
• interviewing techniques
• educational theory & techniques
• concepts of human & group dynamics
• public speaking
• educational materials development

2. Graduates will demonstrate ability to:

• use oral & written communications in presenting an educational session for a group
• counsel individuals on nutrition
• document appropriately a variety of activities
• explain public policy position regarding dietetics
• use current information technologies
• work effectively as a team member
   

When I receive a Bachelor of Science degree in Dietetics from
Southern Illinois University Carbondale, will I be a Registered
Dietitian or a Licensed Dietitian?

No. Completion of an accredited undergraduate dietetics program only meets the academic requirement portion for registration or licensure eligibility. To be eligible to meet and use the Registered Dietitian (RD) or Licensed Dietitian credential you must complete all three phases, which are

1. academic requirements
2. supervised experience requirements (dietetic internship), and
3. successfully passing the national Registration Examination for Dietitians or State Licensure examination.

What Else Can I Do to Enhance My Learning in this Major?

STUDY! The most important thing you can do is to study and master the material. Strive for a minimum GPA of 3.0/4.0 with a minimum of B grades in FN and science courses.

The courses in your curriculum are designed to teach you specific knowledge and skills; not to be easy. Students need to give as much time to the courses in FN as students do in other demanding curriculums on campus like science, pre-med, etc. To do well in foods and nutrition courses generally requires a substantial amount of study time to master the material. The routine "rule of thumb" is you should spend about three (3) hours outside of class for each hour inside class. This is a good general guide but will vary with individuals.

Often times students tell professors they studied "really hard" for a test on which they performed poorly. On further questioning, the professor finds "really hard" meant 3 or 4 hours the night before the exam. This is not long enough for most students to master the material at an acceptable level in FN courses. Information in FN courses is meant to build in development of concepts and maturity in understanding the subject matter. It is important that you remember information in earlier courses when taking later courses. In other words, don't emphasize quickly memorizing course content just to pass an exam, but rather emphasize learning content to begin building the base for the knowledge and skills you need as a professional. Every curriculum will have some memorization required of the basic language of the curriculum. In dietetics, the Exchange Lists, Dietary Guidelines for Americans, Food Guide Pyramid, and good sources of nutrients are all examples of specific concepts you will need to commit to memory. But since this is your major, you should enjoy learning these facts and figures and to be able to use them correctly. Studying is hard work!

CAMPUS GROUPS. Join groups that enhance your learning as well as socialization and leadership skills. For example, join the Student Nutrition Academic Council (SNAC). This FN student group benefits you by having speakers in to help you understand your major and career. This may help you define your specific area of interest. Also association with other students in the major is a way to begin to understand the broad aspects of various careers in foods and nutrition. If you become an officer, this membership enhances your leadership development.

PROFESSIONAL ASSOCIATIONS. Join your professional association, The American Dietetic Association as a student member. For a small fee, you will receive the monthly Journal of The American Dietetic Association as well as other mailings sent to dietetic professionals. Articles in the journal are often assigned in junior/senior classes. Other informative articles specific to students are often included in the journal. For example, there are articles about what experience programs look for in an applicant, which gives you tips on your application. As a member of ADA, you will also have the opportunity to join practice groups that specialize in various areas in dietetics. This is a good way to help decide if you have a special inclination for one area of practice over another. To join the ADA, you must have proof of your major by having the signature of an official ADA program director. Dr. Long can sign the application for you.

Professional Organizations

The American Dietetic Association (ADA)
120 South Riverside Plaza, Suite 2000
Chicago, Illinois 60606-
Phone: (800) 877-1600
Fax: (312) 899-1979
 

The American Dietetic Association is the nation's largest professional organization for nutrition professionals. As a student enrolled in a dietetic program at an accredited university, but not yet eligible for active membership, you have the opportunity to become a student member of the organization. Benefits of membership include:

• The American Dietetic Association Journal.
• ADA Courier: a monthly newsletter regarding professional activities.
• Continuing education programs and materials.
• Professional publications.
• Member discounts on publications and merchandise.
• Annual Food & Nutrition Conference & Exposition.
• Dietetic Practice Groups.
• Membership in the state association.
• Job announcements

By far, the most important advantages as a student member are the Journals, networking, and the chance to improve your marketability. You get all this for a very small annual fee. Ask an adviser for more information.

Illinois Dietetic Association (IDA)
Terri McBride, Executive Administrator
P.O. Box 26, Henry, IL 61537
Phone: 309-364-2919
 

The Illinois Dietetic Association is Illinois' professional organization for dietitians, affiliated with The American Dietetic Association. Students who are ADA Affiliate Members are automatically members of the State Association. Some of the many advantages are:

• Newsletters and publications.
• Annual Meeting.
• Dietetic practice groups for practitioners and educators.
• Networking.
• and more...

By becoming an IDA member one can improve his/her marketability, establish networking channels and get to know the dietitians in one's own state. Consult your adviser for more details.

Southern Illinois Dietetic Association (SIDA)

The IDA is organized into "chapters", located throughout the state to better allow members to network with each other, sharing ideas and solving problems, updating professional skills, and to meet and develop new friendships. This level of professional structure is important to the student member in making those initial contacts and learning about the many opportunities and choices available to the professional Registered Dietitian. The Southern Illinois Dietetic Association (SIDA) is the chapter serving the Southern Illinois area, including SIUC, and invites all dietetic students to join and participate in their programs.

The other Illinois chapters are:
Capital District Dietetic Association - Springfield area
Central Illinois Dietetic Association - Peoria area
Chicago Dietetic Association - Chicago
Eastern Dietetic Association - Charleston/Champaign area
Mississippi Valley Dietetic Association - Quad Cities area
North Suburban Dietetic Association - Chicago suburbs
South Suburban Dietetic Association - Chicago suburbs
Southern Illinois Dietetic Association - Carbondale area
Rock River Valley Dietetic Association - Northwestern Illinois
West Suburban Dietetic Association - Chicago suburbs

SIUC Student  Nutrition Academic Council (SNAC)

The Student Nutrition Academic Council (SNAC) is an organization of students enrolled in dietetics and other foods classes. Dues for membership are $10.00 per year. Meetings are held every other week and guest speakers are often invited to offer member students an insight into current happenings and an opportunity to meet with professionals in dietetics and learn about the different opportunities in the profession of dietetics. The SNAC also participates in community service projects in affiliation with the SIDA chapter, when requested. Consult your adviser for more information.
Benefits of SNAC membership include:

• Opportunity to volunteer for dietetics-related activities that demonstrate leadership. Volunteering could make the difference when applying to internship programs.
• Opportunity to develop skills and knowledge outside of the classroom through various activities.
• An excellent opportunity for practicing leadership skills.

What About Graduate School and This Major?

The dietetics major is very good preparation for graduate school and a large number of our graduates have completed graduate degrees at the MS and PhD levels. Several have even completed the pre-requisites and then entered medical school. Nationally, a large (over 50%) percentage of RDs have graduate degrees. This is one of the highest rates of graduate degrees among allied health fields (nursing, PT, OT, pharmacy, etc.). Getting a graduate degree is not necessary for entry-level employment in dietetics, but will open up additional opportunities for the RD, particularly career opportunities. In some areas of the country, having a graduate degree will almost be standard since many RDs in that area will have earned one. Some of the types of employment, which normally require graduate degrees, include federal and state government, educational institutions, clinical specialists, and many industry and management jobs.

[Updated 4/30/07]

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