Nutrition

BACHELOR OF SCIENCE IN NUTRITION

The University of Central Arkansas Didactic Program in Dietetics is currently accredited by the Accreditation Council for Education in Nutrition & Dietetics (ACEND) of the Academy of Nutrition & Dietetics (A.N.D.), 120 South Riverside Plaza, Suite 2000, Chicago, Illinois 60606-6995 (Phone: 800/877-1600).

 

Check Sheet

Dietetic Prerequisites

Program Completion Plans

DPD Student Handbook

Academic Support Resources

Career Opportunities

A wide variety of career opportunities are available for graduates with a major in dietetics /nutrition.

Graduates receiving placement in a dietetic internship and completing an accredited dietetic internship program are eligible to write the registration exam to become a registered dietitian (RD).

The RD credential proves a wide range of placement opportunities in:

*  Clinical-Hospitals, Nursing Homes

*  Community-WIC, Wellness Centers

*  Food Companies

*  Health Department

The graduate in dietetics/nutrition not seeking a dietetic internship also has numerous career opportunities, as well as, a sound basic nutrition, health and science background for careers in numerous health related careers.

Examples of career opportunities include:

*  Dietetic Assistant in hospitals,

Nursing homes, wellness centers.

*  Cooperative extension Service

*  Alternative Teacher Certification

Program in Family & Consumer

Sciences Education

*  Wellness Counselor

*  WIC-Assistant Coordinator

*  Catering

*  Sales Representative for Food & Nutrition in business and industry.

 

DIDACTIC PROGRAM IN DIETETICS (DPD) REQUIREMENTS

DPD Checksheet:   DPD-1-30-12 

Predictors of Success Brochure

Didactic Program  Mission Statement

The mission of the Didactic Program in Dietetics (DPD) is to prepare graduates who have the academic preparation necessary for success in an internship in dietetics/nutrition and other career opportunities.  This mission is accomplished by providing students with the concepts of the interdependence of human nutrition and food in the health and behavior of individuals and with a general foundation of food service systems management.