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ABOUT THE COORDINATED PROGRAM IN DIETETICS
The Coordinated Program in Dietetics (CP) in the Department of Allied Health Sciences combines the coursework and supervised practice hours necessary to prepare students for entry-level practice as dietitians. The CP is granted accreditation by the American Dietetic Association’s Commission on Accreditation for Dietetics Education (CADE), a specialized accrediting body recognized by the Council on Postsecondary Accreditation and the United States Department of Education.
The CP is a dynamic, evolving program committed to educating qualified entry-level dietitians. The CP offers the 900+ hours of supervised practice experience along with the knowledge base gained in the classroom. Students who graduate with a Bachelors degree in Dietetics are eligible to sit for the national certifying Registration Examination for Dietitians the summer after their senior year to earn the credential "Registered Dietitian."
CURRICULUM
The Coordinated Program in Dietetics (CP) is conducted in two phases. The first two years the student, is an Allied Health Sciences major, fulfills all prerequisite courses as well as the General Education requirements of the University gaining a broad liberal arts and science education. At the end of the third semester (mid-sophomore year), students apply competitively for admission to the CP (transfer students also need to apply to the University for admission as well). Potential students meet regularly with an Academic Advisor in the Department of Allied Health Sciences to ensure that all prerequisite coursework is planned in a timely fashion to ensure readiness to apply to the CP.
Once accepted into the CP, students are declared Dietetics majors for their junior and senior year. During these two years which are the professional phase of the program, students combine theory in the classroom with supervised practice experiences in hospitals, community agencies, food service systems, long-term care facilities, and wellness centers. This approach allows students to gain the required food and nutrition knowledge in the classroom and then practice skills under the supervision of qualified dietetics professionals.
Junior Year: Students are introduced to the diversity of opportunities in dietetics practice: nutrition to promote health, mange disease, and rehabilitate from illness; delivery of nutrition services to diverse audiences within the health care system and the community; and the provision of good-tasting and wholesome foods to individuals in school systems, health care institutions, corporate settings, and community organizations.
Senior Year: Students further develop skills as a dietetics professional working as a member of the health care team, in the management of foodservice organizations, and in the delivery of nutrition services to diverse groups. Research and evidence-based practice is a cornerstone of the Senior Year. Students develop and conduct research projects that often culminate in a presentation at the University or professional meetings.
Under the supervision of qualified professional, students develop the knowledge and skills to excel as a competent, entry-level dietetics professional.
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Department of Allied Health Sciences
College of Agriculture & Natural Resources
358 Mansfield Rd U-2101
Storrs, CT 06268-2101
Phone: (860) 486-2834 Fax: (860) 486-5375
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©University of Connecticut,
College of Agriculture and Natural Resources
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