Food Science and Nutrition BS, Dietetics Specialization

The dietetics specialization is a program accredited by the Accreditation Council Education in Nutrition and Dietetics (ACEND). ACEND, 120 South Riverside Plaza Suite 2190, Chicago, IL 60606-6995, 800-877-1600, ext. 5400). ACEND is a specialized accrediting body recognized by the Council on Post-Secondary Accreditation and the United States Department of Education. Completion of this program qualifies the student to apply for admission to an ACEND accredited Supervised Practice Experience, also known as a dietetic internship. Following this the student is eligible to sit for the registration examination. Passing the registration exam qualifies the graduate to become a registered dietitian nutritionist (RDN).

Program Requirements
In addition to successfully completing all of the pre-specialization courses, applicants to this specialization must have CWU/Transfer combined GPA of at least 3.0 at the time of application and a GPA in all of the pre-major classes of 3.0. Students planning on entering the dietetics specialization are encouraged to declare their major in the BS food science and nutrition with a foods and nutrition specialization as early in their studies as possible so that they may be assigned a major advisor and receive proper advising in this field.

Chemistry Requirements
The requirement for CHEM 111, 111LAB, Introduction to Chemistry and Laboratory, may be met by satisfactorily completing CHEM 181, 181LAB, 182, 182LAB, and 183, 183LAB General Chemistry and Laboratory. The requirement for CHEM 112, 112LAB, Introduction to Organic Chemistry and Laboratory, may be met by satisfactorily completing CHEM 361, 361LAB, 362, and 363 Organic Chemistry and Laboratory. The requirement for CHEM 113, 113LAB, Introduction to Biochemistry, may be met by satisfactorily completing CHEM 431, 431LAB and 432, Biochemistry and Laboratory.

Program Learner Outcomes
Upon successful completion of this program, students will be able to:

• Have knowledge of effective communication techniques through a wide variety of mediums (group presentations, individual counseling and education, media presentations, etc….) (all degrees and specializations)
• Have knowledge from the basic sciences of biology and chemistry and be able to apply them to the nutritional care and education processes. (D, NS)
• Have knowledge of research process. (D, NS)
• Have knowledge of the science of foods, processing on commercial and consumer scales, food safety and sanitation issues, food delivery and production systems, and factors that affect food selection. (D, FN, BASFSM)
• Have the knowledge of the science of nutrition including the assessment of health status, influence of age and physiological state on nutritional needs, nutritional therapy of those in disease or injured states, and the use of dietary supplements and methods of complementary medicine. (ND, NS)
• Have the knowledge of management theories and principals including organizational change theory, human resource management, risk management, quality improvement, information management, and financial management. (D, FN, BASFSM