Didactic Program in Dietetics, Post-Baccalaureate Certificate
Saint Louis University’s didactic program in dietetics, offered at the Doisy College of Health Sciences, prepares you to become a registered dietitian/nutritionist. If you have a degree in a different area of study, you can still satisfy the requirements to gain eligibility for the program.
Curriculum Overview
SLU’s didactic program in dietetics (DPD) offers students who already obtained an undergraduate degree in an alternate field and are in pursuit of a career change a DPD verification to start on the path to become a registered dietitian/nutritionist.
The DPD program features two curricular track options for DPD completion. With completion of the curriculum, you will earn a DPD verification statement that will prepare you to apply for dietetic internship programs, which are required to become a registered dietitian.
Fieldwork and Research Opportunities
Saint Louis University offers a 15-month combined Master of Science/Dietetic Internship to train students to become competent entry-level dietitians and provide preparation for the Dietetic Registration examination while earning a master's degree.
Registered dietitians/nutritionists frequently work in hospitals or other health care facilities as well as in food and nutrition-related businesses and industries. They may also work in schools, hospitals, commercial kitchens, catering companies, or in nutrition and culinary services.
Careers
Registered dietitians/nutritionists frequently work in hospitals or other health care facilities, as well as in food and nutrition-related businesses and industries.
Admission Requirements
Admission criteria for transfer students include a minimum 2.75 GPA on a 4.00 scale, four years of high school English, three years of high school math and science (including one year of chemistry and one year of biology). Additionally, applicants need to complete a self-evaluation of transcript. For priority enrollment in courses, applications should be complete by June 1 for a fall start date and Dec. 1 for a spring start date.
Self-Evaluation Directions for Applicants
Choose the appropriate self-evaluation of transcripts. Once the self-evaluation is complete, send your unofficial transcript and self-evaluation of courses to Dr. Amy Moore at amy.moore@health.slu.edu.
- Self-Evaluation of Transcripts, Courses Required for DPD Verification (Standard)
- Self-Evaluation of Transcripts, Courses Required for DPD Verification (Culinary track)
- Fill in the corresponding course title and number, as well as the name of the institution and the grade you received. Official approval of course substitution will only occur after acceptance and enrollment into the program.
- For any course in question, include a course description or preferably a course syllabus. If you do not have a syllabus, try contacting that institution's department to request a copy for the appropriate year.
- A transcript must be included with the self-evaluation. An unofficial copy is acceptable.
- International students must have their transcript reviewed by World Education Services Inc.
To assist in filling out the self-evaluation of transcript, you can view the undergraduate transfer articulation page.
Scholarships and Financial Aid
For more information, visit the student financial services office online at http://finaid.slu.edu.
Accreditation
The Accreditation Council for Education in Nutrition and Dietetics (ACEND) the accrediting agency for the Academy of Nutrition and Dietetics
120 South Riverside Plaza, Suite 2000
Chicago, Illinois 60606-6995
(312) 899-0040 ext. 5400
http://www.eatrightacend.org
Additional Accreditation Information
Gainful Employment Disclosure
The U.S. Department of Education requires (per 34 CRF Part 668) that all institutions participating in the federal Title IV student financial assistance programs (Pell Grants, federal student loans, etc.) publicly disclose certain data regarding all academic programs designated as "Gainful Employment" programs per DOE definitions.
- Graduates will be able to demonstrate effective professional communication in the transmission of food and nutrition information.
- Graduates will be able to demonstrate the ability to develop patient-centered care plans that reflect a value for the inherent worth of others.
- Graduates will be able to demonstrate nutrition education methods to facilitate diet changes in diverse populations.
- Graduates will be able to articulate the value of nutrition and dietetics professionals in an Interprofessional care context.
- Graduates will be able to evidence the proper use of professional literature to make evidence-based nutrition care decisions.
Roadmaps are recommended semester-by-semester plans of study for programs and assume full-time enrollment unless otherwise noted.
Courses and milestones designated as critical (marked with !) must be completed in the semester listed to ensure a timely graduation. Transfer credit may change the roadmap.
This roadmap should not be used in the place of regular academic advising appointments. All students are encouraged to meet with their advisor/mentor each semester. Requirements, course availability and sequencing are subject to change.
Standard Option
| Year One | ||
|---|---|---|
| Fall | Credits | |
| BIOL 1100 | Introduction to Biology | 4 |
| CHEM 1110 & CHEM 1115 |
General Chemistry 1 and General Chemistry 1 Laboratory |
4 |
| DIET 1000 | Contemporary Issues in Food and Nutrition | 2 |
| ENGL 1900 | Advanced Strategies Of Rhetoric and Research | 3 |
| Credits | 13 | |
| Spring | ||
| CHEM 1120 & CHEM 1125 |
General Chemistry 2 and General Chemistry 2 Laboratory |
4 |
| ECON 1900 | Principles of Economics | 3 |
| IPE 1100 | Introduction to Interprofessional Health Care | 1 |
| Credits | 8 | |
| Year Two | ||
| Fall | ||
| CHEM 2410 & CHEM 2415 |
Organic Chemistry 1 and Organic Chemistry 1 Laboratory |
4 |
| DIET 2080 | Foundations in Nutrition | 3 |
| DIET 2511 | Cultural Aspects of Food | 1 |
| HCE 2010 | Foundations in Clinical Health Care Ethics | 3 |
| PPY 2540 | Human Physiology | 4 |
| PSY 1010 | General Psychology | 3 |
| Credits | 18 | |
| Spring | ||
| CHEM 3600 | Principles of Biochemistry | 3 |
| DIET 2100 | Nutrition in the Lifecycle | 3 |
| DIET 2510 | Principles of Food Preparation † | 3 |
| MGT 3000 | Management Theory and Practice | 3 |
| Credits | 12 | |
| Year Three | ||
| Fall | ||
| BLS 4510 | Medical Microbiology | 4 |
| DIET 3600 | Food Science | 4 |
| Credits | 8 | |
| Spring | ||
| DIET 3700 | Quantity Food Procurement/Prep | 3 |
| DIET 3850 | Advanced Nutrition | 4 |
| DIET 4300 | Foundations in Comm. Nutrition | 3 |
| MATH 1300 | Elementary Statistics with Computers | 3 |
| Credits | 13 | |
| Year Four | ||
| Fall | ||
| DIET 3890 | Internship Seminar | 1 |
| DIET 4100 | Medical Nutrition Therapy I | 3 |
| DIET 4110 | Clinical Practicum Lab I ‡ | 2 |
| DIET 4350 | Food Systems Management I | 3 |
| DIET 4500 | Nutrition Counseling | 3 |
| DIET 4870 | Crit Read of Res Material I | 1 |
| Credits | 13 | |
| Spring | ||
| DIET 4150 | Medical Nutrition Therapy II | 3 |
| DIET 4160 | Clinical Practicum Lab II ‡ | 3 |
| DIET 4360 | Food Systems Management II | 3 |
| DIET 4400 | Nutrition Education | 3 |
| DIET 4880 | Crit Read of Res Material II | 1 |
| Credits | 13 | |
| Total Credits | 98 | |
| † | Hepatitis A vaccine required before enrolling |
| ‡ | Background Check Required |
Culinary Option
| Year One | ||
|---|---|---|
| Fall | Credits | |
| BIOL 1100 | Introduction to Biology | 4 |
| CHEM 1110 & CHEM 1115 |
General Chemistry 1 and General Chemistry 1 Laboratory |
4 |
| DIET 1000 | Contemporary Issues in Food and Nutrition | 2 |
| ENGL 1900 | Advanced Strategies Of Rhetoric and Research | 3 |
| Credits | 13 | |
| Spring | ||
| CHEM 1120 & CHEM 1125 |
General Chemistry 2 and General Chemistry 2 Laboratory |
4 |
| HCE 2010 | Foundations in Clinical Health Care Ethics | 3 |
| Credits | 7 | |
| Year Two | ||
| Fall | ||
| CHEM 2410 & CHEM 2415 |
Organic Chemistry 1 and Organic Chemistry 1 Laboratory |
4 |
| DIET 2080 | Foundations in Nutrition | 3 |
| DIET 2510 | Principles of Food Preparation † | 3 |
| DIET 2511 | Cultural Aspects of Food | 1 |
| PPY 2540 | Human Physiology | 4 |
| PSY 1010 | General Psychology | 3 |
| Credits | 18 | |
| Spring | ||
| ACCT 2200 | Financial Accounting | 3 |
| CHEM 3600 | Principles of Biochemistry | 3 |
| DIET 2100 | Nutrition in the Lifecycle | 3 |
| DIET 2750 | Foundations in Traditional European Cuisine | 3 |
| MATH 1300 | Elementary Statistics with Computers | 3 |
| MGT 3000 | Management Theory and Practice | 3 |
| Credits | 18 | |
| Year Three | ||
| Fall | ||
| BLS 4510 | Medical Microbiology | 4 |
| DIET 3140 | Adv Meat Analysis/Knife Skills | 2 |
| DIET 3190 | Garde Manger | 3 |
| DIET 3600 | Food Science | 4 |
| DIET 4250 | Baking | 3 |
| Credits | 16 | |
| Spring | ||
| DIET 3700 | Quantity Food Procurement/Prep | 3 |
| DIET 3750 | Adv Cooking & World Cuisines | 2 |
| DIET 3850 | Advanced Nutrition | 4 |
| DIET 4270 | Pastry | 3 |
| DIET 4300 | Foundations in Comm. Nutrition | 3 |
| Credits | 15 | |
| Year Four | ||
| Fall | ||
| DIET 3890 | Internship Seminar | 1 |
| DIET 4020 | Catering/Bar & Beverage Mgt | 3 |
| DIET 4100 | Medical Nutrition Therapy I | 3 |
| DIET 4110 | Clinical Practicum Lab I ‡ | 2 |
| DIET 4350 | Food Systems Management I | 3 |
| DIET 4500 | Nutrition Counseling | 3 |
| DIET 4870 | Crit Read of Res Material I | 1 |
| Credits | 16 | |
| Spring | ||
| DIET 3030 | Sustainable Food Systems | 3 |
| DIET 4150 | Medical Nutrition Therapy II | 3 |
| DIET 4360 | Food Systems Management II | 3 |
| DIET 4880 | Crit Read of Res Material II | 1 |
| DIET 4950 | Culinary Philosophy & Practice | 3 |
| Credits | 13 | |
| Total Credits | 116 | |
| † | Hepatitis A vaccine required before enrolling |
| ‡ | Background Check Required |