Dietetics

The Dietetics Program offers a baccalaureate degree in dietetics and post-graduate dietetic internships.

The Didactic Program in Dietetics (DPD) is accredited by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics (120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995, (800) 877-1600). Students completing their B.S. degree are eligible to apply for dietetic internships.

The Dietetic Internship (DI) Program is also accredited by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics. The DI Program provides a supervised post-graduate practical experience preparing interns for successful completion of the registration exam and entry-level practice.

Admission Requirements:

  1. Accumulative GPA of 3.0 or above on a 4.0 scale.
  2. Completion of required courses listed under pre-dietetics with no course grade lower than a C in any of the following classes:
    CHEM 1101Intro to General Chemistry3
    CHEM 1102Intro to Org and BioChem3
    CHEM 1103Intro Gen Org BioChem Lab1
    BIOL 1101Biology I4
    BIOL 2221Introductory Microbiology3
    BIOL 2221LIntroductory Microbiology Lab1
    BIOL 3301Anatomy and Physiology4
    BIOL 3302Anatomy and Physiology4
    ENGL 1101English Composition3
    ENGL 1102Critical Reading and Writing3
    NTD 1104Foods3
    NTD 2204Meal Management2
    NTD 2239Nutrition3
  3. Completion of ISU General Education requirements is strongly suggested prior to applying and must be completed before graduation-- see the General Education Requirements described in the Academic Information section of this catalog.

Students may apply to the professional component of the Didactic Program in Dietetics (DPD) only in the spring semester once requirements are met. Appointments are awarded to begin the following fall semester. Requirements for the DPD include: a 3.0 accumulative grade-point-average or above; completion of several of the ISU General Education requirements including several basic sciences and English; pre-requisite food and nutrition courses.

Application Process:

Students may apply to the professional component of the DPD only in the spring semester once requirements are met. Applicants must complete the DPD application, write a letter of application, and include an application fee of $20. In addition, transcripts of all colleges and universities attended other than ISU must be submitted unless required classes taken at other colleges or universities are already listed on the student’s ISU transcript. Applications will not be reviewed until all application materials have been received. The application deadline is February 15th.

Application should include the following:

  1. A completed DPD application form available on program website at http://www.isu.edu/hns/dietetics/.
  2. Official sealed transcripts from all colleges and universities other than ISU (see conditions above).
  3. A typed letter of application stating reasons for selected dietetics as a career and professional goals.
  4. A non-refundable application of $20 (make check payable to the Dietetics Program).
  5. Put all materials together in one large envelope and send to the address below.

NOTE: Students accepted into the dietetics program must start the hepatitis B series shots and TB screening. This can be done by the Student Health Center, a private physician, or a clinic. Students under 35 must submit proof of updated and acceptable MMR vaccines (Mumps, Measles, and Rubella.)

Applications should be sent to:

Laura McKnight, MPH, RD, LD
Director, Didactic Program in Dietetics
Kasiska School of Health Professions
Idaho State University
921 S. 8th Ave. Stop 8117
Pocatello, ID 83209-8117

Bachelor of Science in Dietetics

Didactic Program in Dietetics

The mission of the Didactic Program in Dietetics (DPD) program at Idaho State University is to provide courses for students to earn a Baccalaureate degree which prepares students to enter into, and to successfully complete, an accredited dietetic internship.

The philosophy of the Idaho State University Dietetics Program has been, since its inception, to educate individuals through didactic training and practical experiences in the field of dietetics, and to develop visionary and competent individuals who will be able to understand and to solve complex problems encountered by the professional dietitian. Practical experiences are incorporated in both lecture and laboratory courses in medical nutrition therapy, food service systems management, and community nutrition.

Prospective students should schedule a conference with the program director. The requirements of the program, curriculum, supervised practice experience, and registration examination are explained to prospective and current students in the program.

Completion of the required course work and attainment of a Bachelor of Science degree in Dietetics makes one eligible to apply for admission into a Dietetic Internship. The graduate must complete a dietetic internship prior to becoming eligible to take the National Registration Exam for Dietitians.

NOTE: Enrollment in the Idaho State University Didactic Program in Dietetics and/or fulfillment of specific requirements does NOT ensure admission into the Dietetic Internship Program.

Program Goals and Outcome Measures

The following goals and outcome measures were identified in the 2008 Accreditation Self Study Report. These goals and outcome measures reflect the mission and philosophy of the Idaho State University DPD and are the basis for program evaluation and effectiveness.

Program Goal One: Prepare students to perform competently in a dietetic internship (DI) in preparation to be an entry-level dietitian.

Outcome Measures

  • 75% of graduates who apply will be accepted to a dietetic internship.
  • 85% of graduates will pass the registration exam upon the first try based upon a five year average. 
  • 90% of graduates will pass the registration exam upon the third try (combined 1st time and repeat test takers) based upon a five year average.
  • 90% of responding graduates will indicate a satisfactory or better response that the DPD program prepared them for their supervised practice experience and career as an RD.
  • 75% of graduates who have finished their supervised practice experience and are seeking employment will be employed within 6 months of passing the RD exam.
  • 90% of graduates from this program will receive satisfactory ratings or better on their knowledge and skill of dietetics from their employer or DI director.

Program Goal Two: Provide didactic and field experiences for students by continuing cooperative relationships with community, clinical and food service management dietitians, and other health care professionals and administrators in order to prepare    graduates to work in the current health-care environment and in industry.

Outcome Measures

  • Students will be assigned learning experiences in a minimum of two different experiential sites for both food service, community courses and one experiential site for medical nutrition therapy courses.
  • 90% of responding graduates will indicate “satisfactory” or better that the DPD program prepared them for their supervised practice experience and career as a dietitian.
  • 90% of graduates from this program will receive “satisfactory” ratings or better from their employer or DI director.
  • 1/3 of DAC members will consist of external constituents and/or preceptors from facilities providing learning experiences to dietetic students.
  •  10% of graduates will achieve advanced level practice or have a leadership role in a professional organization within 5 years of graduation.

Program Goal Three: Provide recruitment and guidance counseling for high school and college students who are interested in the profession of dietetics, as well as retain and mentor excellent students who are in the program.

Outcome Measures

  • 90% of students who enter the DPD will complete it within 4 semesters of being admitted to the DPD program.
  • 75% of all dietetics majors will obtain advising once per year.
  • 90% of responding graduates will indicate “satisfactory” or better score with respect to encouragement, respect, motivation, advising and support provided by the program faculty and preceptors.

Pre-Dietetics Required Courses

BIOL 1101
  & 1101L
Biology I
   and Biology I Lab
4
BIOL 2221
  & 2221L
Introductory Microbiology
   and Introductory Microbiology Lab
4
BIOL 3301
  & 3301L
Anatomy and Physiology
   and Anatomy and Physiology Lab
4
BIOL 3302
  & 3302L
Anatomy and Physiology
   and Anatomy and Physiology Lab
4
CHEM 1101Intro to General Chemistry3
CHEM 1102
  & CHEM 1103
Intro to Org and BioChem
   and Intro Gen Org BioChem Lab
4
COMM 1101Principles of Speech3
ECON 2201Principles of Macroeconomics3
ENGL 1101English Composition3
ENGL 1102Critical Reading and Writing3
HCA/HE 2210Med Terminology and Comm2
MATH 1108Intermediate Algebra3
MATH 1153Introduction to Statistics3
NTD 1101Introduction to Dietetics1
NTD 1104Foods3
NTD 2204Meal Management2
NTD 2239Nutrition3
PSYC 1101Intro to General Psychology3
SOC 1101Introduction to Sociology3

 

Didactic Program in Dietetics Required Courses

ACCT 3303Accounting Concepts3
ENGL 3307Professional and Tech Writing3
MGT 3312Indiv and Organizational Behav3
NTD 3300Medical Nutrition Therapy I3
NTD 3300LMedical Nutrition Ther I Lab2
NTD 3301Medical Nutrition Therapy II3
NTD 3301LMedical Nutr Therapy II Lab2
NTD 3360Nutrition Through Lifecycle3
NTD 3312Quantity Foods2
NTD 3312LQuantity Foods Laboratory1
NTD 4407Princ of Community Nutrition3
NTD 4408Applctns in Comm Nutrition3
NTD 4410Foodservice Syst Management3
NTD 4410LFoodservice Syst Mgt Lab2
NTD 4457Experimental Foods3
NTD 4461Nutritional Biochemistry I3
NTD 4470Dietetics Senior Seminar2
NTD 4485Nutritional Biochemistry II3

In addition:  Electives to total 120 credits.  See advisor regarding class sequencing.

 

Dietetic Internship (DI) Program

The mission of the ISU Dietetic Internship Program is to provide a supervised postgraduate practical experience that exceeds the performance requirements of the Accreditation Council for Education in Nutrition and Dietetics, which prepares interns for successful completion of the registration exam and entry-level practice.

The DI Program provides for supervised experience in clinical, community, and administrative dietetics leading to a certificate of completion. Graduates of the Dietetic Internship Program will be eligible to take the National Registration Exam for Dietitians.

Program Eligibility and Admission:

  1. Candidates must have a Bachelor of Science degree in Dietetics, Family and Consumer Sciences (Home Economics), or Food and Nutrition and have completed Didactic Program in Dietetics requirements as established by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics, 120 S. Riverside Plaza, Suite 2000, Chicago, Illinois, 60606-6995. Phone: 800-877-1600.
  2. A minimum grade point average of 3.00 is required for admission.
  3. Sixteen (16) students, eight (8) in Pocatello and eight (8) in Meridian, will be admitted to the program with the April computer match, with a start date in August.

NOTE: Enrollment in the Idaho State University Didactic Program in Dietetics and/or fulfillment of specific requirements does not ensure admission into the Dietetic Internship Program.

New students are admitted to the Dietetic Internship Program for the fall semester. Candidates should submit all application materials no later than February 15th for admission the following Fall semester. Application information and instructions can be obtained from the Dietetic Internship website at http://www.isu.edu/hns/dietetics/dietetic-internship-apply.shtml. A $50 non-refundable fee will be charged for processing applications.

Program Goals and Outcomes

Program Goal #1: Prepare interns to become professionally competent registered dietitians through a comprehensive supervised practice experience.

Outcome measures:

  • Ninety percent of interns will complete the program.
  • Ninety percent of interns who complete the program will take the exam within 1 year of completion
  • Ninety percent of interns who take the RD exam will pass on the first time.
  • Mean registration exam scores will be greater than or equal to the national average.
  • Ninety percent of working RD’s will be satisfied that the DI program adequately prepared them for careers in dietetics.
  • Ninety percent of RD’s will receive satisfactory ratings from employers.

Program Goal #2: Develop effective and self-reliant professionals who are committed to lifelong learning

Outcome Measures:

  • Interns will rate the session on CDR Professional Development Portfolio as useful or higher greater than or equal to 80%.
  • Ten percent of the alumni will seek graduate degrees, obtain specialty certification, or have a leadership role in a professional organization.

Program Overview

Internship Components: Community dietetics, clinical dietetics, and food service management are all major areas of emphasis. Interns rotate through various sites including: medical centers, university food services, long-term care facilities, local health departments, local school district, a diabetes center, nephrology center, and out-patient clinics.

Number of Positions: There are eighteen (18) internship positions - Eight (8) interns in Meridian, eight (8) interns in Pocatello, and two (2) interns in Twin Falls.

Selection Process: Applicants are primarily ranked according to their grade point average (minimum 3.0), work experience, and references. Finalists will go through a 15-20 minute interview.

Internship Length: The length of the internship is two academic semesters: Fall (August through mid-December) and Spring (mid-January through mid-May).

Weekly Time Requirement: Approximately 40 hours per week are spent in seminars and rotations. An additional 20 hours per week are usually required for preparation and completing assignments. Interns work in facilities Tuesday through Friday; Monday is spent in seminar. Travel time has not been included but some rotations are 20-50 miles away.

Housing

Dietetic Internship students may choose to live in University housing or in a variety of off-campus sites. In Meridian, no University housing is available.

Transportation

Each student should have his or her own car or, at least, access to one. Some rotation sites are up to fifty miles away (e.g. Pocatello to Idaho Falls).

Liability for safety in travel to and from assigned rotation sites will rest on the individual dietetic intern. In no way does the Department of Health and Nutrition Sciences or Idaho State University assume liability for interns for safety in travel to and from assigned rotation sites.

Send POCATELLO Application to:

Idaho State University
Andrea Grim, MS, RD, LD
Kasiska School of Health Professions
921 S. 8th Ave. Stop 8117
Pocatello, ID 83209-8117

Send Meridian Application to:

Idaho State University - Meridian
Ruth Schneider, MPH, RD, LD
1311 E Central Dr.
Meridian, ID 83642

Required Courses1

NTD 4486Dietetic Internship Seminar I6
NTD 4487Dietetic Internship Seminar II6
NTD 4488Internship in Dietetics I11
NTD 4489Internship in Dietetics II11

1

A $1,350.00 course fee will be applied in addition to tuition for each NTD 4488 and NTD 4489.

How to Read Course Descriptions

Courses

NTD 1101 Introduction to Dietetics: 1 semester hour.

History of the profession, academic pathway, outline of internship expectations, career opportunities, and professional ethics. S

NTD 1104 Foods: 3 semester hours.

Fundamental processes underlying food preparation with emphasis on the chemical and physical properties of foods. Lecture and laboratory. F

NTD 1139 Consumer Nutrition: 3 semester hours.

Introduction to nutrition, relationships among food choices, levels of nutrition, health of the individual and family. Experiences in dietary analysis, label and advertising critiques, and discussions of current trends. Designed for non-science majors. F, S

NTD 1199 Experimental Course: 1-6 semester hour.

This course is not described in the catalog. The course title and number of credits are announced in the class schedule by the scheduling department. Experimental courses may be offered no more than three times

NTD 2204 Meal Management: 2 semester hours.

Management of money, time, and energy for the selection, preparation, and service of nutritious meals to fit current lifestyles. Lecture and laboratory. PREREQ: NTD 1104. S

NTD 2239 Nutrition: 3 semester hours.

Descriptive survey of nutrients required by the human body and the health consequences of nutrition practices. Study of food sources and proper dietary selection needed to fulfill human needs. Partially satisfies Objective 5 of the General Education Requirements. PREREQ: CHEM 1101; CHEM 1102 recommended. F, S

NTD 3300 Medical Nutrition Therapy I: 3 semester hours.

Medical nutrition therapy for the prevention and treatment of diseases including obesity, eating disorders, diseases of the liver and gastrointestinal tract, cardiovascular disease and diabetes mellitus. PREREQ: Acceptance into Didactic Program in Dietetics. COREQ: NTD 3300L. F

NTD 3300L Medical Nutrition Ther I Lab: 2 semester hours.

Introduction to the profession of dietetics and medical nutrition therapy. Development of nutrition assessment skills, care plans and modified diet writing. PREREQ; Acceptance into Didactic Program in Dietetics. COREQ: NTD 3300. F

NTD 3301 Medical Nutrition Therapy II: 3 semester hours.

Medical nutrition therapy in treatment of neurological and metabolic disorders, enteral and parenteral nutrition, HIV/AIDS, renal, pulmonary, neoplastic diseases, food allergies and intolerance. PREREQ: NTD 3300 and NTD 3300L. COREQ: NTD 3301L. S

NTD 3301L Medical Nutr Therapy II Lab: 2 semester hours.

Medical nutrition therapy in treatment of neurological and metabolic disorders, enteral and parenteral nutrition, HIV/AIDS, renal, pulmonary, neoplastic diseases, food allergies and intolerance. PREREQ: NTD 3300 and NTD 3300L. COREQ: NTD 3301. S

NTD 3312 Quantity Foods: 2 semester hours.

Principles and procedures for preparation of quantity food. Experiences in food production facilities with coordination of management principles through cost control, supervision, and food production. Two hours lecture. PREREQ: NTD 1104 and NTD 2204. COREQ: NTD 3312L. F

NTD 3312L Quantity Foods Laboratory: 1 semester hour.

Practical application of food production methods in various facilities. COREQ: NTD 3312. F

NTD 3340 Nutrition for Hlth Professins: 3 semester hours.

Nutrition through the lifecycle, function of nutrients in the body, medical nutrition therapy in the treatment and prevention of diseases. PREREQ: BIOL 3301 or BIOL 3302 or HO 0111. F, S

NTD 3360 Nutrition Through Lifecycle: 3 semester hours.

Nutrition in pregnancy, lactation, infancy, childhood, adolescence, adulthood and senior adulthood. Physiological changes during the lifecycle and changing nutrient needs. PREREQ: NTD 2239. F

NTD 4407 Princ of Community Nutrition: 3 semester hours.

Introduction to nutritional programming and education in community and public health settings. Emphasis on principles of needs assessments, program planning, implementation and evaluation. Discussion of national nutrition status, food insecurity and identification of those at highest risk. PREREQ: NTD 3360, or NTD 2239 and permission of instructor. F

NTD 4408 Applctns in Comm Nutrition: 3 semester hours.

Application of nutritional programming and education in community and public health settings. Emphasis on conducting needs assessments, program planning, implementation and evaluation, nutrition presentations and nutrition counseling skills development. PREREQ: NTD 4407. S

NTD 4409 Professional Readings: 1-3 semester hour.

Identification and investigation of conceptual ideas about the relationship of programs, trends, legislation, and developments in food and nutrition. PREREQ: Permission of instructor. D

NTD 4410 Foodservice Syst Management: 3 semester hours.

Principles and concepts of foodservice management planning, organization, and controls. Development of skills through projects in foodservice facilities. PREREQ: NTD 3312 and NTD 3312L. COREQ: NTD 4410L. S

NTD 4410L Foodservice Syst Mgt Lab: 2 semester hours.

Practical application of foodservice management skills in various facilities. COREQ: NTD 4410. S

NTD 4439 Sports Nutrition: 3 semester hours.

Nutrition recommendations for competitive and recreational athletic performance. Rationale for nutrition practices through an examination of individual nutrient metabolism. Controversies and misinformation addressed. PREREQ: NTD 2239. D

NTD 4457 Experimental Foods: 3 semester hours.

Development of experimental methods and their application to cookery and food technology; preparation of student for independent investigation in foods; acquaintance with literature in the field. Two hours lecture/four hours laboratory. PREREQ: Junior standing and NTD 1104. F

NTD 4461 Nutritional Biochemistry I: 3 semester hours.

Advanced study of nutrition science, including protein, carbohydrate, lipid, vitamin, and mineral metabolism. Introduction to research methodology and professional literature. PREREQ: NTD 2239, CHEM 1101, CHEM 1102, and CHEM 1103 or higher levels of chemistry including inorganic, organic, and biochemistry. F

NTD 4470 Dietetics Senior Seminar: 2 semester hours.

Current issues in food and nutrition. Discussion of research and application to practice. PREREQ: Senior in Dietetics. F

NTD 4481 Spec Probs Nutrition Dietetics: 1-2 semester hour.

Students select problems on the basis of special needs, interests, or abilities and work on them independently in the laboratory, library, or community, with regular conferences with the advisor. PREREQ: Permission of instructor. D

NTD 4485 Nutritional Biochemistry II: 3 semester hours.

Human metabolism in health and disease. Emphasizes interrelationships among horrmones, carbohydrates, proteins, lipids, vitamins and minerals within tissues and organs. PREREQ: NTD 4461 or permission of instructor. S

NTD 4486 Dietetic Internship Seminar I: 6 semester hours.

Advanced studies in given areas of community nutrition, clinical nutrition and food systems management. Students investigate and present current research problems. Oral and written reports required. Graded S/U. COREQ: NTD 4488. F

NTD 4487 Dietetic Internship Seminar II: 6 semester hours.

Advanced studies in given areas of community nutrition, clinical nutrition and food systems management. Students investigate and present current research problems. Oral and written reports required. Graded S/U. PREREQ: NTD 4486 and NTD 4488. COREQ: NTD 4489. S

NTD 4488 Internship in Dietetics I: 11 semester hours.

Supervised field experience at regional health care facilities, food service establishments, and community programs. Graded S/U. PREREQ: Admission into Dietetic Internship program. COREQ: NTD 4486. F

NTD 4489 Internship in Dietetics II: 11 semester hours.

Continuation of NTD 4488 with supervised field experience at regional health care facilities and food service establishments and community programs. Emphasis on entry level skills in clinical, community, and administrative dietetics. Graded S/U. PREREQ: NTD 4486 and NTD 4488. COREQ: NTD 4487. S

NTD 4492 Sp Probs Nutrition Dietetics: 1-2 semester hour.

Students select problems on the basis of special needs, interests, or abilities and work on them independently in the laboratory, library, or community, with regular conferences with the advisor. PREREQ: Permission of instructor. D

NTD 4495 Dental Nutrition: 1 semester hour.

This course reviews the role of nutrition in attaining and maintaining optimum oral health. The course explores how the essential nutrients influence oral health, nutrition in special populations, and nutrition and disease processes that can influence oral health. This course is only available to students in the Idaho Dental Education Program in the Department of Dental Science. S

Faculty

Director and Clinical Associate Professor

McKnight

Assistant Professors

Blanton

Weeden

Clinical Associate Professors

Grim

Schneider

Emerita

Dundas