Dietetics, Foods, and Nutrition, B.S. (49.5-63.5 Credit Major)

The programs in Dietetics, Foods, and Nutrition (DFN) include two options: Option I (Didactic Program in Dietetics or DPD) and Option II (Culinary Nutrition and Food Service) and are designed to prepare students for entry-level employment in nutrition and food-related positions in healthcare facilities, community agencies, cooperative extension, food service operations, culinary or nutrition education, and/or the food industry. Students are also prepared for post-graduate education in nutrition and food-related fields. 

The curriculum for the Dietetics, Foods, and Nutrition major Option I complies with the requirements for a DPD and is accredited by ACEND, the Accreditation Council for Education in Nutrition and Dietetics which is located at 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995 and can be reached at 800/877-1600, ext. 5400 or by email at ACEND@eatright.org. Students fulfilling all requirements for successful completion of the ACEND-accredited DPD are eligible for a Verification Statement and can apply for supervised practice in an ACEND-accredited dietetic internship (DI), which enables the student to take the CDR examination to become a registered dietitian nutritionist (RDN). The DPD Verification Statement also provides the opportunity to take the examination to become a Nutrition and Dietetic Technician, Registered (NDTR). DPD students must comply with the Code of Ethics for the Profession of Dietetics adopted by the Academy for Nutrition and Dietetics in order to progress in the program. Students who violate these requirements may be dropped from the program, in addition to any other sanctions that may be imposed by the College or the Profession. Students completing the program are required to take the DPD qualifying examination prior to receipt of the Verification Statement. For further information on the DPD, please see the DPD Handbook

The Culinary Nutrition and Food Service Option (DFN Option II) prepares graduates to work in culinary nutrition education and in nutrition-oriented food service facilities. Graduates of this Option may take an additional specified course in diet therapy and apply to become certified dietary managers (CDM) via the Association of Nutrition and Foodservice Professionals (AFNP). 

A minimum GPA of 3.0 is required for admission into the DPD (Option I) and a minimum GPA of 2.5 is required for Option II. These GPAs must be maintained or students will be dropped from the DFN programs. An online application to declare the DFN major is required. The application must be submitted by the semester prior to acceptance and entry into the major: December 1st for entry in the Spring semester and April 1st for entry in the Fall semester. Students applying for acceptance into the DPD may be required to take a pre-entry examination to assess aptitude for the program. 

All DFN students must act in accordance with the CUNY Policy on Academic Integrity, successfully complete a tutorial on plagiarism; and earn and maintain the ServSafe credential.


DFN Major

The distribution of courses and credits to be earned by all majors is as follows (33.5 credits):

6 credits in Health Sciences:

Credits
HSD 240Nutrition and Health

3

HSD 266The U.S. Health Care Delivery System

3

16 credits in Dietetics, Foods, and Nutrition:

Credits
DFN 120The Nature and Science of Food

3

DFN 220Foods, Society, and Health

4

DFN 330Quantity Food Procurement, Production, and Service

3

DFN 341Nutrition Throughout the Life Cycle

3

DFN 430Management of Dietetic Services

3

3 credits in Nutrition Education and Counseling:

Credits
DFN 437Nutrition Education & Counseling

3

4 credits in Biological Sciences:

Credits
BIO 230Microbiology

4

4.5 credits in Chemistry:

Credits
CHE 114Essentials of General Chemistry Lecture

3

CHE 115Essentials of General Chemistry Laboratory

1.5

CHE 114, CHE 115: These courses also satisfy a General Education requirement.

Option I: Dietetics, Foods, and Nutrition, ACEND-Accredited (63.5 credits)

Additional courses to be taken (30 credits):

3 credits in Health Sciences:

Credits
HSD 269Fundamentals of Biostatistics for Health Professionals

3

14 credits in Dietetics, Foods, and Nutrition:

Credits
DFN 445Advanced Nutrition

4

DFN 348Nutrition in the Management of Disease

3

DFN 440Seminar in Professional Practice of Nutrition and Dietetics

2

DFN 448Nutrition in the Management of Disease II

3

 

DFN 470Dietetic Services Field Experience

2

Or

DFN 471Field Experience in Clinical Nutrition

2

Or

DFN 472Field Experience in Community Nutrition

2

4 credits in Biology:

Credits
BIO 228Mammalian Physiology

4

BIO 228: BIO 181-BIO 182 (8 credits) may be substituted.

9 credits in Chemistry:

Credits
CHE 120Essentials of Organic Chemistry Lecture I

3

CHE 121Essentials of Organic Chemistry Laboratory II

1.5

And

CHE 244Introduction to Biochemistry

3

CHE 245Biochemistry Laboratory

1.5

 

Or

DFN 244Nutritional Biochemistry

3

DFN 245Nutritional Biochemistry Laboratory

1

To receive a statement verifying completion of the Didactic Program in Dietetics (DPD) accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), students must successfully complete all courses required for Option I, and demonstrate computer literacy. Students must also successfully complete PSY 166, which satisfies A General Education Requirement. More information on the Didactic Program in Dietetics can be found in the DPD Handbook.

Option II: Food Service and Culinary Nutrition (49.5 Credits)

This option reflects the need for a concentration in foods, foodservice, and culinary nutrition for those students who, while seeking a degree in Dietetics, Foods, and Nutrition, are particularly interested in serving the needs of the foodservice industry as professionals providing nutritious options to restaurants, corporate and community foodservice, and catering facilities.

Additional courses to be taken (16 credits):

2 credits in Dietetics, Foods, and Nutrition:

Credits
DFN 470Dietetic Services Field Experience

2

3 credits of an Elective in:

DFN, EXS, HEA, HAS, HSD, REC

8 credits in Biological Sciences:

Credits
BIO 181Anatomy and Physiology I

4

BIO 182Anatomy and Physiology II

4

3 credits in Accounting:

Credits
ACC 185Introduction to Accounting for Non-Accounting Majors

3