Undergraduate Contact Information

Foods & Nutrition Program

Monica Luby, M.S., R.D.
DPD Director
Henderson Hall
First Floor
Room 152

Phone: (973) 290-4092
Email: mluby@cse.edu



Graduate Contact Information

Foods & Nutrition Program

Dr. Marie Boyle, RD
Program Chairperson
Henderson Hall
First Floor
Room 150

Phone: (973) 290-4127
Email: mboyle01@cse.edu



Foods and Nutrition

Overview & Mission

Bachelor of Science in Foods and Nutrition

The undergraduate Foods and Nutrition program is designed to provide students with the knowledge and skills for entry into foods, nutrition and dietetics-related professions or advanced study.  The curriculum is designed to offer two concentrations.  The Didactic Program in Dietetics (DPD) is designed for students who wish to enter the profession of dietetics with the goal of becoming a Registered Dietitian (RD). Students who successfully meet degree and DPD program requirements receive a verification statement that makes them eligible to apply to a dietetic internship program to obtain the credentialing requirements for becoming a Registered Dietitian.  The General Studies in Foods and Nutrition (GSFN) is designed to allow students more flexibility in planning their career path. Students are encouraged to combine their FN studies with either a second major or a minor, offering the opportunity for students to expand their personal interests in other health-related areas such as fitness and wellness, nutrition research, public health or opportunities within the food and pharmaceutical industries.

The Program encourages students to adopt an integrated, holistic approach to understanding the food and nutritional needs of individuals, through a rigorous course of study that provides a strong foundation in the sciences and liberal arts. Emphasis on personal enrichment with leadership, social responsibility, service and ethics within a diverse society is central to the Program’s mission.

The Bachelor of Science degree in Foods and Nutrition Didactic Program in Dietetics concentration is currently granted continuing accreditation by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics (formerly, the American Dietetic Association ). 

Combined Degree Program: B.S. in Foods and Nutrition/M.S. in Nutrition

The College of Saint Elizabeth offers a Combined Degree Program (B.S. in Foods & Nutrition/M.S. in Nutrition) offered through the undergraduate Didactic Program in Dietetics (DPD) concentration. The M.S. program emphasizes nutrition and health promotion, wellness, leadership, and health advocacy. Eligible undergraduate students can earn both a bachelor’s and master’s degree in a unique combined program format. Students complete 9 graduate credits in partial fulfillment of the 30 credits required for the M.S. degree in Nutrition during their senior/fourth year of study. These 9 credits also fulfill the DPD concentration requirements. Students interested in the B.S./M.S. program option must meet the program’s eligibility criteria.  Students completing the B.S./M.S. program may apply to the College of Saint Elizabeth Dietetic Internship under a Pre-Select Option. This option is only available to students completing the combined degree program.  

Master of Science in Nutrition

The 30-credit online graduate program in nutrition combines advanced study in nutrition and health promotion with a unique, competency-based curriculum that provides nutrition and health professionals with a broad perspective of current issues in nutrition research and ethics, health promotion and healthy aging, counseling and communications, and public health and program planning. The Program emphasizes ways to incorporate new research and technology, evidence-based applications, and entrepreneurial skills into the practice of nutrition. Students in the MS in Nutrition may choose a concentration in Entrepreneurial Nutrition Practice or Community Nutrition and Wellness or may earn a Certificate in Sports Nutrition and Wellness as part of the degree. The Certificate in Sports Nutrition and Wellness may also be earned independently and is designed to meet the requirements of the American College of Sports Medicine Health Fitness Instructor Certification. All courses are offered online; some electives may be offered in an accelerated weekend format on campus.

Nutrition professionals develop skills to assume leadership roles in delivering nutrition and wellness-related services in a variety of settings.   The Program prepares students for a variety of career opportunities in business, government, health care, and education.  Graduates work in private practice, nutrition education, school systems, the food and pharmaceutical industries, clinical and corporate research, community organizations, hospitals, public health agencies, work site wellness and health promotion programs, and fitness facilities.

Dietetic Internship Program

The Dietetic Internship Program (DI) provides supervised practice in dietetics to individuals who have a baccalaureate degree and who have completed the Didactic Program in Dietetics (DPD) requirements of the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics. 

After completing the Program, interns receive a verification statement of program completion and are eligible to take the national examination to become a Registered Dietitian (RD).  The Program provides a choice of two concentration areas; Nutrition Education and Counseling (NEC) and Food and Nutrition Business and Communications (FNBC). The Program is designed to ensure training and skills in the practice competencies established for entry-level dietitians.

The Dietetic Internship Program is currently granted continued accreditation by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics. 

Statement of Accreditation Status

The Didactic Program in Dietetics and the Dietetic Internship Program are currently granted continued accreditation by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics, and are accredited through 2015.  

ACEND is recognized by the U.S. Department of Education. This recognition affirms that ACEND meets national standards and is a reliable authority on the quality of nutrition and dietetics education programs. ACEND can be contacted at 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606 or www.eatright.org.



Student Outcomes

Bachelor of Science in Foods in Nutrition

Didactic Program in Dietetics

  1. Prepare students for the professional practice of dietetics through a program that meets ACEND Foundation Knowledge Requirements and Learning Outcomes within a multidisciplinary liberal arts curriculum.
  2. Integrate learning opportunities for students to develop personal and professional ethics and social responsibility required for dietetics practice.
  3. Prepare students with the foundational skills necessary for lifelong learning and to assume roles for continued professional development in dietetics, leadership and service to the community through student advising and active learning experiences.

 

General Studies in Foods and Nutrition

  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.
  2. 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.

 

Master of Science in Nutrition

  1. Demonstrate acquisition of knowledge and the ability to evaluate and communicate nutrition information through completion of a capstone experience.
  2. Demonstrate attributes of professional development to be effective and productive citizens and life-long learners in a global society.
  3. Promote professional leadership and ethical practice in a spirit of service to the community.

 

Dietetic Internship Program

  1. Prepare students for entry level positions in dietetics with an emphasis on developing knowledge and practice skills in the concentration area selected; either Nutrition Education and Counseling or Food and Nutrition Business and Communications while meeting the Competencies/Learning Outcomes for Dietetic Internship Programs as established by the Accreditation Council for Education in Nutrition and Dietetics (ACEND).
  2. Provide a supportive environment in which students develop leadership and professional dietetic practice skills through self-assessment of competence in chosen concentration and initiation of draft professional portfolio.
  3. Promote ethical practice in a spirit of service and social responsibility.

Graduates

The professional field of foods, nutrition and dietetics is a dynamic career choice in today’s health and consumer oriented society. This field offers the potential for a wide variety of employment options within the food industry, communications and health-related fields.

Our graduates have developed successful careers in healthcare and the pharmaceutical industry, the food industry as regulatory affairs specialists or as supermarket specialists, in communications as food writers, in education, community and public health agencies, and in the areas of nutrition counseling, corporate wellness, personal health, lifestyle motivation, and fitness.

Many graduates complete their program requirements to become Registered Dietitians. As RDs they are highly trained and qualified to offer specialized, in-depth medical nutrition and preventive nutritional care to patients and clients. For more information on careers in dietetics please see the Academy of Nutrition and Dietetics website at www.eatright.org.

Foods & Nutrition Program


Master of Science in Nutrition – Online Program

The 30-credit online graduate program in nutrition combines advanced study in nutrition and health promotion with a unique, competency-based curriculum that provides nutrition and health professionals with a broad perspective of current issues in nutrition research and ethics, health promotion and healthy aging, counseling and communications, and public health and program planning. The Program emphasizes ways to incorporate new research and technology, evidence-based applications, and entrepreneurial skills into the practice of nutrition.

The online Graduate Program in Nutrition at the College of Saint Elizabeth enables students to achieve their educational goals in a convenient, collaborative, and interactive format. Course work is offered through distance learning technology. All courses are offered online; some optional electives may be offered in an accelerated weekend format on campus. Students may earn a Master's Degree in Nutrition as well as one or more Graduate Certificates in Sports Nutrition and Wellness, Entrepreneurial Nutrition Practice, or Community Nutrition and Wellness.

Nutrition professionals develop skills to assume leadership roles in delivering nutrition and wellness-related services in a variety of settings. The Program prepares students for a variety of career opportunities in business, government, health care, and education. Graduates work in private practice, nutrition education, school systems, the food and pharmaceutical industries, clinical and corporate research, community organizations, hospitals, public health agencies, work site wellness and health promotion programs, and fitness facilities.

Program Options

The online Graduate program in Nutrition offers three options for admission:

Option A: Designed for the Registered Dietitian (RD) or student who has recently completed a supervised practice program accredited or approved by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics and who has received graduate-level credit for this experience. Students accepted under Option A may be eligible to receive up to nine (9) graduate credit hours towards their M.S. in Nutrition if graduate level courses were completed during their dietetic internship and meet program requirements. Credits must be pre-approved by the graduate program coordinator. Eligible students must submit a copy of their official transcripts, a catalog description, a course outline, and an original ACEND DI verification statement in order to receive transfer credits. In addition, the student may be asked to submit samples of his/her work completed during the supervised program as part of the review process. Courses identified as supervised practice will not be considered for transfer.

Option B: Intended for the person with a baccalaureate degree in foods, nutrition, and/or dietetics or the person with a baccalaureate degree in a non-nutrition area who desires an advanced degree in nutrition. All applicants must have completed the prerequisites for the graduate program in nutrition including: Introductory and organic chemistry, statistics, human physiology, biochemistry, and advanced nutrition (or the equivalent).

Option C: Designed for the person with a baccalaureate or Master's degree in nutrition or closely related field who desires an advanced certificate in nutrition with an emphasis in Sports Nutrition and Wellness, Entrepreneurial Nutrition Practice, or Community Nutrition and Wellness. Students complete 12 to 14 credits in these specialized areas. These certificates can be completed independently from the Master's degree or combined with the core requirements to be eligible for an M.S. degree in Nutrition.

Additional Admission Criteria for the M.S. in Nutrition Program

An individual seeking direct admission to the graduate program in Nutrition must hold a baccalaureate degree in nutrition, foods, or dietetics from an accredited undergraduate institution. Other individuals with a degree in other areas are encouraged to apply with the understanding that they may be required to take various undergraduate courses as prerequisites to satisfy the admissions criteria. Generally, applicants must have achieved a cumulative undergraduate grade point average (GPA) of not less than 3.0 on a 4.0 scale. Students who have background and potential for success but whose GPA is less than 3.0 may be admitted to the graduate program on a provisional basis. A maximum of nine graduate credits may be accepted in transfer credit. Transfer of credit into the graduate program will be subject to evaluation and approval by the Course of Study Coordinator. All transfer credits must carry a minimum 3.0 grade point average (on a 4.0 scale).

Program Requirements (Minimum of 30 Credits):

Fifteen (15) credit hours in required core courses

  • FN 650 Advanced Nutrition and Metabolism
  • FN 655 Research Methods for Health Care Professionals
  • MC 626 Ethical Issues in Human Services Leadership
  • FN 657 Current Topics in Preventive Nutrition
  • FN 670 Professional Communications Seminar

Twelve (12) credit hours in elective courses drawn from any of the Certificate Programs (Sports Nutrition and Wellness, Entrepreneurial Nutrition Practice, or Community Nutrition and Wellness), or other program-approved elective courses.

  • Sports Nutrition and Wellness Certificate: Includes courses in: Exercise Physiology & Kinesiology, Prof Fitness & Training Assessment, Sports Nutrition for Health & Performance, and Sports Psychology
  • Entrepreneurial Nutrition Practice Certificate: Includes courses in: Concepts in Nutrition Counseling, Integrative Nutrition and Health Therapies, Interventions and Strategies for Weight Management, and Program Design and Management in Nutrition
  • Community Nutrition and Wellness Certificate: Includes courses in: Health Promotion and Wellness, Global Food Issues, Child and Adolescent Nutrition, Nutrition and Aging, Program Design and Management in Nutrition
  • Other Program Electives: Choose from Service Learning in Community Nutrition, Nutrition Research Seminar, Critical Care Nutrition, Food, Society and Spirituality, Women's Nutrition and Health Issues, Nutrition Assessment, Food Security, Pharmacology, Principles of Food Law and Regulation, among others.

Three (3) credit hours in a Capstone Experience (Choose one):

  • FN 695 Capstone Evidence Analysis Portfolio
  • FN 680 Action Research Project
  • FN 699 Thesis