Dietetics and Applied Nutrition Bachelor’s Degree
Degree: BS
Locations: Rhode Island
Length: 4 years
Credits: 120
Connecting Food, Nutrition and Health
WHAT’S THE CONNECTION between food, nutrition and health? What does it take to identify nutrition-related problems? How do we find solutions? JWU Providence’s Dietetics and Applied Nutrition Bachelor of Science degree explores these questions and more, preparing you for the path to becoming a Registered Dietitian Nutritionist (RDN).
You’ll focus on subjects ranging from nutrition science, culinary fundamentals and food service systems management. Taking classes like microbiology, chemistry and human physiology will deepen your understanding of nutrition principles. Your JWU education will prepare you to identify and diagnose nutrition problems, develop nutrition care plans and execute therapeutic menus.
Admission is contingent upon meeting the technical standards for this program.
Powered by Purpose
“My purpose is to impact the health of others through the way I know best — and that’s food.” In this video, Nina Palmer ’22 discusses why she chose JWU’s DPD program.
Didactic Program in Dietetics (DPD) Advantages
Our unique Didactic Program in Dietetics (DPD) program combines nutrition science with a culinary arts foundation.
JWU’s program provides the academic framework to prepare students for graduate school* and supervised practice, leading to eligibility for the CDR credentialing exam to become an RDN.** Learn more about JWU’s M.S. in Clinical Nutrition & Dietetics (MSCND).
*Effective January 1, 2024, the Commission on Dietetic Registration (CDR) will require a minimum of a master’s degree to be eligible to take the credentialing exam to become a registered dietitian nutritionist (RDN).
**Individual states may require specific licensing or professional certification in addition to earning a degree in order to practice in the field. Learn more via the JWU Catalog’s Licensure & Professional Certification Disclosures.
Curriculum & Degree Requirements
Your Dietetics and Applied Nutrition degree builds upon a foundation of culinary arts courses that provide you with a unique skillset integrating culinary skills and nutrition knowledge. The foundational culinary courses in your first two years provide you with culinary expertise and techniques, leadership in the kitchen, and other essential skills.
Credits Culinary Foundation Courses | ||
| CUL1100 | Introduction to Culinary Skills and Techniques | 3 |
| CUL1210 | Breakfast & Lunch Cafe | 3 |
| CUL1320 | Elements of a la Minute Cooking | 3 |
| CUL1410 | Contemporary Cooking & Leadership Functions | 3 |
| Major Courses | ||
| CULN2020 | Applied Culinary Nutrition | 3 |
| CULN2230 | Designing Healthy Desserts | 3 |
| CULN3155 | Vegetarian Cuisine | 3 |
| CULN4165 | Therapeutic Cuisine | 3 |
| CULS2210 | Food Science | 3 |
| DIET2070 | Lifespan Nutrition | 3 |
| DIET3030 | Nutrition Assessment | 3 |
| DIET3080 | Community Nutrition | 3 |
| DIET4030 | Medical Nutrition Therapy | 3 |
| DIET4630 | Advanced Medical Nutrition Therapy | 3 |
| Related Professional Studies | ||
| BIO1011 | General Biology – Cellular | 3 |
| BIO1016 | General Biology Laboratory – Cellular | 1 |
| BIO2041 | Human Physiology | 3 |
| BIO2046 | Human Physiology Laboratory | 1 |
| BIO2201 | General Microbiology | 3 |
| BIO2206 | General Microbiology Laboratory | 1 |
| CHM1000 | Foundations in Chemistry | 3 |
| CHM1006 | Foundations in Chemistry Laboratory | 1 |
| DIET1020 | Introduction to Nutrition and Dietetics Professions | 1 |
| ENG2010 | Introduction to Technical Communication | 3 |
| FSM1165 | The Food Safety Manager | 1 |
| FSM2045 | Introduction to Menu Planning and Cost Controls | 3 |
| FSM2210 | Operational Management in Healthcare | 3 |
| University Core Curriculum | ||
| Communicating | 9 | |
| Rhetoric & Composition I | ||
| Rhetoric & Composition II | ||
| Communication Skills | ||
| Connecting | 6 | |
Two courses with the Connecting attribute (ECNG), one at the 2000 level, one at the 4000 level | ||
| Experiencing | 6 | |
| A Multicultural History of America | ||
Additional course with the Experiencing attribute (EEXP) in a different discipline | ||
| Measuring | 6 | |
| Fundamentals of Algebra (or higher, based on student’s placement) | ||
| Introduction to Biostatistics | ||
| Exploring | 3 | |
| Nutrition | ||
| Interacting | 6 | |
| Introductory Psychology | ||
Additional course with the Interacting attribute (EINT) in a different discipline | ||
| A&S Electives | 6 | |
| Introduction to Organic Chemistry | ||
| Biochemistry | ||
| Free Electives | ||
| 9 credits selected from 1000-4999 numbered offerings within the university | 9 | |
| Total Credits | 120.0 | |
The Dietetics and Applied Nutrition program is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND).
Accreditation Council for Education in Nutrition and Dietetics
120 South Riverside Plaza, Suite 2190
Chicago, IL 60606-6995
ACEND@eatright.org
800-877-1600 Ext. 5400
Eatrightpro.org/acend
Accreditation Status: Accredited
Date of Initial Accreditation: 6/1/2000
Accreditation Term Ends: 6/30/2030
For more information on the pathway to become a RDN, visit the Academy of Nutrition and Dietetics. For program outcomes data, contact the department.
The Didactic Program in Dietetics (DPD) Handbook, linked below, contains the following required information:
Computer matching information
Accreditation status
Program mission, goals and objectives
Program admission requirements
Cost to the student
Graduation completion requirements
Requirements to become a registered dietitian and dietetics technician, registered
Information for Graduates of the Denver Culinary Nutrition DPD
Graduates of the JWU Denver’s Culinary Nutrition program, which was taught out at the now-closed Denver Campus, should contact the department by email with any questions related to program records, Verification Statement eligibility and processing, and eligibility to pursue supervised practice and/or to sit for credentialing examinations.
Career Possibilities
- Registered Dietitian
- Clinical Dietitian
- Pediatric Nutritionist
- Registered Dietitian Nutritionist
- Certified Nutrition Specialist
- Food Product Developer
- Dietetics Manager
Some professions may require additional study, background checks, certifications, licenses, exams and/or experience as required qualifications for employment. Students are responsible for verifying that they can meet the employment requirements of potential employers. For more information, review the JWU Catalog’s Licensure & Professional Certification Disclosures.
Top RIAND Honor for Cucinotta
Associate Professor Kara Cucinotta has been honored by the Rhode Island Academy of Nutrition & Dietetics (RIAND) as their 2023 Outstanding Dietitian of the Year. This well-deserved recognition highlights Cucinotta’s exceptional leadership, dedication, and service to the nutrition and dietetics profession.
RIAND describes the annual honor as follows: “The Outstanding Dietitian of the Year (ODY) Award recognizes the commitment to excellence made by an individual who has demonstrated outstanding leadership and service to the profession. The ODY award is for those who display active participation and service in RIAND, provide a positive image, serve as a pacesetter and innovator, & further profession through mass media.”.
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“Dietetics and Applied Nutrition (DiAN) students take courses in nutrition and foundational sciences and are able to enhance their skillset with a unique culinary arts education. Our graduates truly understand the connection between nutrition science and food.”
Program Director, Maeve Guidera
“Dietetics and Applied Nutrition (DiAN) students take courses in nutrition and foundational sciences and are able to enhance their skillset with a unique culinary arts education. Our graduates truly understand the connection between nutrition science and food.”
Faculty Contact
Maeve Guidera
Dietetics and Applied Nutrition Program Director
401-598-2772 | Instagram: Dietetics & Applied Nutrition
Email the Department