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Undergraduate Programs of Study in
Nutrition and Food Science and Restaurant and Resort
Management
The major in Nutrition and Food Science includes five
options: Dietetics,
Nutrition & Fitness,
Nutritional Sciences,
Nutrition
and Food Safety, Gerontology
Studies Program and Interdisciplinary
Studies Program in Food Science/Safety.
A minor in Nutrition is
available.
Major in
Restaurant &
Resort Management.
The curricula checksheets can be accessed through
hyperlinks at the bottom of each concentration below.
Major in Nutrition and Food Science
Dietetics
Dietetics is a well-balanced curriculum which meets
current American Dietetic Association Didactic Program
in Dietetics (DPD) requirements for the preparation
of registered dietitians. In the clinical nutrition
area, supporting courses are in the physical, biological,
and social sciences. In the foodservice area, the supporting
courses emphasize foods, operational controls, and personnel.
Community nutrition deals primarily with nutrition programs
and services. The dietetics concentration is appropriate
for students who eventually would like to become practicing
nutritionists or dietitians. It is important to emphasize
that there are 3 steps to becoming a registered dietitian
(R.D.). The first step is :completion of an ADA accredited
Didactic Program in Dietetics, successfully obtaining
and completing an accredited supervised work experience,
(internship) and taking and passing a national registration
examination. The DPD is developmentally accredited by
the Commission for Accreditation of Dietetic Education
(CADE) of the American Dietetic Association (120 S.
Riverside Plaza, Chicago, IL 60606-6995; 312-899-0040,
ext 5400).
Admission to the program is open to all students and
transfer student. In the third year of the program students
must qualify to continue in the DPD by maintaining minimum
requirements for the Seminar in Dietetics class, These
are:
- Minimum GPA of 2.8 in the first 90 credits of instruction
- Achievement of a grade of "C" of better
in all basic and applied science classes
It is particularly important to achieve and maintain
a grade point average (GPA) of at least 3.2 or better
and obtain volunteer experience to be competitive to
obtain accredited supervised practice (internship) experiences.
The DPD mission is to prepare dietetics students to
be successful in obtaining accredited supervised practice
programs and to become registered dietitians who are
able to think critically, practice evidence based nutrition
care and contribute to the health of the nation in meaningful
positions.
The DPD has goals that reflect the program's mission
and are accomplished through activities conducted by
the faculty and graduates.
Goal 1. The program will provide students with
the competencies, knowledge and skills required of the
dietetics professional for practice roles of today and
the future.
Goal 2. The program will provide adequate freedom
for the student to work both independently and in teams
in order to build self-reliance, self-confidence, team
building skills and creativity.
Goal 3. The program will help students develop
critical thinking skills and problem solving ability
and effective communication skills in a team oriented
collaborative environment.
The program has established student outcome measures:
- Outcome 1. 90% of students entering professional
courses in the third year of the bachelor-level DPD
will complete the degree within 3 years
- Outcome 2. 60% of students DPD graduates will apply
to supervised practice programs the academic year
they complete the program and 80% of those applying
to supervised practice programs will be accepted.
- Outcome 3. The pass rate of first-time test takers
will be at least 80%.
- Outcome 4. Students will judge to be at least adequately
prepared for supervised practice experiences. 80%
of interns will have average scores above 3.0 on a
5.0 scale of preparedness in 4 areas; clinical, communication,
leadership and food service management.
Costs of the program are consistent with University
tuition and costs and are found in the University catalog
online.: http://www.catalog.colostate.edu/
The program's academic calendar follows the University
calendar. Scheduling and program calendar, including
vacation and holidays can be found in the University
Ramweb online.:
http://rampoint.colostate.edu/
Option in Dietetics
PDF format: Curricala
checksheet
Nutrition
and Fitness
Of increasing interest to the general public as well
as many corporations is the relationship of nutrition
to fitness or "wellness." The nutrition and
fitness concentration is designed to provide a strong
foundation in nutritional sciences combined with a broad
array of courses in exercise science and physical activity.
The educational objective is to prepare students to
compete for positions in the fitness area with private
clubs and corporations, or for graduate study. Students
not wishing to pursue becoming registered dietitian
are advised to take advantage of this option.
The nutrition and fitness concentration is most appropriate
for students with strong interests in the nutritional
and physiological sciences who are proficient in a variety
of physical activities and who are interested in working
in a health/fitness club or in a corporate wellness
program. It also provides a suitable background for
graduate study in either nutrition or exercise science.
This is an emerging employment area and students are
advised that job opportunities may not be clearly defined.
Option in Nutrition & Fitness
PDF format: Curricala
checksheet
Nutritional
Sciences
This concentration provides a strong specialization
in nutritional sciences. Supporting courses emphasize
the physical and biological sciences but include the
social sciences and humanities as well. Considerably
less emphasis is placed on food science and management
than in the dietetics concentration.
The nutritional sciences concentration is designed
particularly to prepare a student for a graduate program
and also serves as the basis for a premedical program.
Students following the nutritional sciences concentration
who wish to apply for dietetic internships and become
Registered Dietitians are advised to take BN 305, ECCC101,
FN 300, FN301, FN 310, FN 311, FN 386, FN 414, and FT
447 as elective courses. This will qualify them to apply
for internships in dietetics.
The nutritional sciences concentration does not provide
as great a variety of job opportunities at the B.S.
level without additional training as does the dietetics
concentration. Graduates in this concentration need
to be prepared to apply for either graduate study or
medical or dental school. It is particularly important
to maintain a grade point average (GPA) of at least
3.2 or better (3.6 for medical school) in these concentrations.
Students who are not able to accomplish this are advised
to follow the food science and technology option or
nutrition and fitness option in order to prepare themselves
for a broader range of job possibilities.
Option in Nutritional Sciences
PDF format: Curricala
checksheet
Nutrition
and Food Safety
The food safety and nutrition option blends a strong
science base with courses in nutrition, food science,
food safety and food microbiology. The curriculum prepares
students for employment in the food industry or in government
in such areas as quality assurance, product development,
research, food inspection, food plant management and
consumer education. The option also provides an excellent
background for a graduate program. Students in the option
are encouraged to participate in the Interdisciplinary
Studies Program in Food Science/Safety to further their
understanding of the continuum of responsibility shared
throughout the food system in ensuring that food is
safe and healthful. By addition of several elective
courses, students can also meet ADA course requirements.
Option in Nutrition and Food Safety
PDF format: Curricala
checksheet
Gerontology
Studies Program
An interdisciplinary certificate program in Gerontology
Studies is available to students majoring in Food Science
and Human Nutrition. The Gerontology certificate greatly
enhances skills and career opportunities. This program
prepares dietitians to work with the elderly in the
community setting, outpatient education and rehabilitation
programs, and in long term care. The certificate requires
17 course credits and a 3 credit field experience which
can be included in the B.S. degree requirements. For
more information, click here (www.cahs.colostate.edu/fyi/GISP.htm)
Interdisciplinary
Studies Program in Food Science/Safety
The Interdisciplinary Studies Program in Food Science/Safety
is offered at both the undergraduate and graduate level.
The program is designed to provide students interested
in the safety and quality of food from "farm to
fork" with the background necessary for understanding
the roles and responsibilities of various members (such
as growers, producers, processors, retailers, and consumers)
within the food system in ensuring that food is safe
and healthful. The program is a cooperative effort of
faculty in seven departments and three colleges within
the University who share a common interest in food quality,
safety and integrated production/processing. Students
enrolling in this program will receive their degree
from their home department. Completion of the requirements
for the interdisciplinary program will be noted on their
transcript. Program details are available from the offices
of the Dean in the Colleges of Applied
Human Sciences, Agricultural
Sciences or Veterinary
Medicine and Biomedical Sciences, or from one of
the collaborating Departments. For more information,
click here (www.cahs.colostate.edu/FSHN/Academic
Programs)
Interdisciplinary Studies Program in Food Science/Safety
PDF format: Interdisciplinary Studies Program
in Food Science/Safety checksheet
Minor in
Nutrition
The courses in the minor in nutrition have a significant
number of prerequisites that should be examined carefully
before selecting the minor. Although open to any interested
students, the nutrition minor would be most easily taken
by students majoring in a basic science such as physical
or biological sciences. This minor provides and opportunity
for a nonmajor to gain a significant orientation to
a food, nutrition, and health-related field.
Minor in Nutrition
PDF format: Minor
in Nutrition checksheet
Major in Restaurant and Resort Management
Restaurant
and Resort Management
The restaurant and resort management program provides
students with a background in both food and lodging
operations. This major draws upon special food service
course work in the Department of Food Science and Human
Nutrition and specially designed courses in resort management
and an array of courses in business. Course work provides
a broad exposure to the liberal arts and sciences as
well. Elective credit allows students to tailor their
own program of study to their particular interest. The
major provides access to a broad array of employment
possibilities.
The Department maintains close ties with the hospitality
industry locally, statewide, and nationally in an effort
to establish as many employment opportunities as possible.
This expanding service industry encompasses commercial
restaurants, cafeterias, hotels, leisure-time industries
such as clubs and resorts, health care facilities, and
educational institutions.
The RRM major is controlled for students who are currently
enrolled at CSU. In order to change your major into
RRM, you must have a GPA of 2.7, and have completed
FSHN150 and CHEM107 with a grade of "C" or
better. Incoming students can declare RRM as their major
without these criteria.
In addition to completion of the curriculum outlined
on the RRM Major Check sheet (see link below), students
are required to work a minimum of 800 hours in the hospitality
industry while enrolled at CSU. This may be done during
the academic year or during the summer or a combination
of both. Employment must be in the hospitality field.
Major in Restaurant & Resort Management
PDF format: Curricala
checksheet
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