Dietetics is the science and art of applying the principles of food and nutrition to health — a field for those with inquisitive minds who enjoy science as much as they do people. Registered dietitian nutritionists help others learn about food, nutrition and lifestyle choices to keep them healthy. The course work is challenging, and the career possibilities are exciting and numerous. The Bachelor of Science in Dietetics curriculum provides a broad and balanced foundation in all of the core areas of dietetics.
The mission of the Didactic Program in Dietetics (DPD) at Fontbonne University is to prepare students for supervised practice to become registered dietitian nutritionists (DPD) or as entry-level registered dietitian nutritionists (ISPP). Graduates use their knowledge and skills in food and nutrition to enrich the quality of life of individuals, families, and communities.
The Bachelor of Science in Dietetics' curriculum provides a broad and balanced foundation in all of the core areas of dietetics.
Dietetics Program Highlights
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The Fontbonne University Didactic Program in Dietetics (DPD) is currently granted accreditation status by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics,120 South Riverside Plaza, Suite 2190, Chicago, IL 60606, 312/899- 400, www.eatrightpro.org/acend.
- Development of culinary skills, as well as the knowledge of how to alter foods and meal patterns for health promotion and disease prevention and treatment.
- Extensive training in the development and delivery of nutrition information to the public.
- Numerous field-based learning experiences built into the curriculum in a variety of settings: health care; community and social service agencies; foodservice establishments.
- Opportunities for leadership skills development and service-learning.
Our curriculum provides a broad and balanced foundation in all the core areas of dietetics — clinical nutrition, community nutrition, and food service management. You will study and learn culinary skills, how to alter diets for health promotion, disease prevention and treatment, how to best communicate nutrition information to the public, and how to manage food service establishments. You will also be given the opportunity to receive hands-on experience in the field, working and assisting other professionals.