Dietetics and Applied Nutrition (BS)

The program prepares students to be able to translate the scientific literature when problem solving around food production, nutritional counseling on healthy eating practices, and managing diverse populations. This is done through a combination of traditional academic means, as well as with Johnson & Wales’ unique culinary nutrition, experience-based cooking labs. Students develop nutrition care plans and learn nutritional diagnostic skills, as well as refine sensory evaluation techniques.

Graduates of the Dietetics and Applied Nutrition program are prepared to work in settings such as hospitals, long-term care facilities and health clinics, as well as in nontraditional industries such as food product research and development, school food service, sports nutrition with collegiate and professional teams, recipe testing, food writing and the private chef industry.

Following the completion of the bachelor’s degree program and the receipt of a DPD verification statement, students are qualified to apply to a supervised dietetic internship program and then sit for the national exam to become a registered dietitian (RD) in the United States.

Upon completion of the program, graduates are expected to:

Integrate scientific information and research into scientific and evidenced based practice.
Demonstrate the beliefs, values, attitudes and behaviors for a professional level of practice.
Perform customer services including the development and delivery of information, products and services to individuals, groups and populations.
Apply the strategic principles of management and systems in the provision of services to individuals and organizations.