Bachelor of Science in Nutrition and Dietetics Coordinated Program

Overview

The coordinated program (CP) in nutrition and dietetics is a four-year program with a nutrition therapy emphasis. It combines three years of didactic education and a minimum of 1200 hours of supervised practice in the field of dietetics. Upon successful completion of the CP, students are awarded a B.S. CP in Nutrition and Dietetics. They will also be able to take the colloquium exam and become licensed dietitians in Lebanon.

Students are first admitted to the BS in nutrition program, and can then apply for the CP in their senior year after undergoing a selection process.

The proposed educational framework has a planned curriculum that supports the learning activities to attain all the foundation knowledge and competencies set by the Accreditation Council for Education in Nutrition and Dietetics (ACEND, 120 South Riverside Plaza, Suite 2000, Chicago, IL 60696-6995, 312-899-0040) of the Academy of Nutrition and Dietetics. The Coordinated Program aims to seek full accreditation by ACEND.

The fourth year of the CP consists of 27 credit hours, 24 credits of practicum, and 3 credits of didactic courses. The practicum component is comprised of three rotations: Medical Nutrition Therapy (22 weeks), Food Service Management (8 weeks) and Community Nutrition (8 weeks). The practicum experience typically begins in the first week of September and ends at the beginning of June; thus ensuring a minimum of 1200 hours of supervised practice experience.

Mission

The mission of the Coordinated Program  is to prepare graduates for food and nutrition careers by providing them with the ability to integrate didactic and practical education in order to improve the health and well-being of individuals and groups while upholding tradition of the liberal arts education.

In addition, the CP is dedicated to preparing graduates for excellence in dietetics practice and dynamic professional involvement in the field. Students will be prepared for entry-level positions in dietetics through both classroom education and supervised field experiences.

The program provides education in all areas of dietetics with a nutrition therapy emphasis so as to achieve the Accreditation Council for Education in Nutrition and Dietetics requirements for program accreditation. Through an understanding of the standards of practice and development of skills, students can successfully pass the Colloquium exam and apply their knowledge to careers in clinical nutrition, food service and program management.

Program Objectives

The CP in Nutrition and Dietetics goals are to:

  1. Prepare qualified entry-level professionals by providing high quality didactic education and supervised practice;
  2. Produce competent graduates with inter-professional competencies engaged in the health profession and the improvement of human well-being; and
  3. Produce life-long learner graduates who are able to incorporate new evidence-based technology and knowledge into practice.

Program Outcomes

The Coordinated Program has a planned curriculum that supports a variety of learning activities to attain all the Foundation Knowledge and Competencies set by ACEND. Upon completion of the program, students will be able to:

  1. Integrate evidence-based guidelines and research findings in nutrition practice and care;
  2. Conduct research projects using the appropriate indicators, measures and methodology;
  3. Demonstrate counseling and communication skills sufficient for entry in pre-professional practice;
  4. Demonstrate professional and inter-professional teamwork skills;
  5. Comply with the principles supported by the governance of Dietetics practice;
  6. Develop professional attributes and a portfolio that are adapted to serve in diverse professional and community organizations;
  7. Perform the nutrition care process and use standardized nutrition language;
  8. Apply health education and behavior change theories and techniques;
  9. Demonstrate successful management of available resources and integrate promotion of nutritional well-being with cultural needs;
  10. Implement quality management and business theories in the provision of services;
  11. Successfully manage food service establishments and apply principles of food safety;
  12. Perform activities related to public policy and health care systems; and
  13. Recognize the support knowledge underlying nutritional sciences.

Admissions Requirements

Enrollment in the CP is highly competitive and occurs during the student’s senior year of study. Students must submit a separate application form for admission into the CP. Applications to the CP are accepted once a year and no more than 15 applicants will be admitted according to the following criteria:

  1. Completion of all course requirements for the B.S. in Nutrition by spring semester of the senior year;
  2. A minimum major GPA of 3.0; and
  3. Submission of a CP application along with a personal statement.
     

Eligible students will be invited for a personal interview on campus and a brief writing activity will follow the interview. Applicants who are not eligible for the CP will be considered for the Dietetic Internship Program if they wish to complete an internship program after their BS in one of the LAU-affiliated hospitals.

Program Requirements

Students must complete a total number of 121 credits. These are broken down to 66 credits of LAC requirements and 60 credits of major and other requirements.

Note: The first three years are the same as B.S. in Nutrition.

Year Four

Fall (14 credits)

  • NUT570 / Ethics for Dietetic Practice (1 cr.)
  • NUT580 / Dietetic Seminar I
  • NUT597 / Dietetic Practicum I (12 cr.)
     

Spring (13 credits)

  • NUT585 / Dietetic Seminar II (1 cr.)
  • NUT598 / Dietetic Practicum II (12 cr.)

Last modified: October 17, 2015