The 4+1 program provides the students with a Bachelor of Science degree in Dietetics, MS in Health Promotion Sciences and supervised practice to be able to sit for the Dietetics National Registration Examination.

Location

• Storrs Campus

Modality

• In Person

Requirements

The course requirements listed below may also be used to satisfy the University’s Common Curriculum requirements.

Course List

Course	Title	Credits
Mathematics and Science Courses
Select one of the following:		7-8
CHEM 1124Q & CHEM 1125Q	Fundamentals of General Chemistry I and Fundamentals of General Chemistry II
CHEM 1127Q & CHEM 1128Q	General Chemistry I and General Chemistry II
BIOL 1107	Principles of Biology I	4
STAT 1000Q	Introduction to Statistics I	4
or STAT 1100Q	Elementary Concepts of Statistics
MCB 2000	Biochemistry	3-4
or NUSC 3236	Nutritional Biochemistry and Metabolism
MCB 2610	Fundamentals of Microbiology	4
PNB 2264 & PNB 2265	Human Physiology and Anatomy and Human Physiology and Anatomy	8
CHEM 2241	Organic Chemistry	3
NUSC 1165	Fundamentals of Nutrition	3
NUSC 1167	Food, Culture and Society	3
NUSC 2200	Nutrition and Human Development	3
NUSC 3233	Food Composition and Preparation	3
NUSC 3234	Food Composition and Preparation Laboratory	1
Social Sciences
One 1000-level or higher course in either psychology or sociology		3
Professional Courses
AH 4241	Research for the Health Professional	2
AH 4242	Counseling and Teaching for the Health Professional	3
AH 4244	Management for the Health Professional	3
One undergraduate health related elective as approved by advisor		3
DIET 3150	Medical Nutrition Therapy I	3
DIET 3155	Clinical Dietetics Practicum I	1
DIET 3215	Food Service Management Practicum I	1
NUSC 3230	Community Nutrition	3
DIET 3231W	Writing for Community Nutrition Research	2
DIET 3235	Community Nutrition Practicum I	1
DIET 3250	Medical Nutrition Therapy II	3
DIET 3255	Clinical Dietetics Practicum II	1
DIET 3272	Food Service Systems Management I	2
DIET 3296	Applied Research for Dietetic Professionals	1-3
or DIET 4296	Applied Honors Research for Dietetic Professionals
DIET 4272	Food Service Systems Management II	2
DIET 4350	Applied Medical Nutrition Therapy III	3
DIET 4370	Advanced Nutrition for the Dietetics Practitioner	3
DIET 4415	Food Service Management Practicum II	3
Graduate Courses
AH 5005	Biostatistics for Health Professions	3
AH 5351	Contemporary Nutrition Issues and Research	3
AH 6305	Program Planning and Evaluation for Health Professionals	3
AH 5319	Health Education and Behavioral Interventions for At-Risk Populations	3
Writing in the Major
DIET 3231W	Writing for Community Nutrition Research	2
Total Credits		103-107

Information Literacy

Competencies will be met through successful completion of program major courses.

Supplemental Academic Standards

The Department of Allied Health Sciences requires a cumulative grade point average of not less than 2.2 in order to gain admission to the professional majors. Thereafter, students must maintain the following standards of scholastic achievement to continue in the professional major. Students who fail to maintain the minimum grade point averages or minimum course standard in any of these areas are subject to dismissal from the professional program and in some cases the Department of Allied Health Sciences.

1. Students must maintain a minimum semester grade point average of 2.2.
2. Students must maintain a minimum cumulative grade point average of 2.2.
3. Students must maintain a minimum major grade point average of 2.2. The Dietetics Major GPA includes all courses offered with the following departmental designations: AH, DIET, and the following NUSC courses: NUSC 2200 Nutrition and Human Development, NUSC 3233 Food Composition and Preparation, and NUSC 3234 Food Composition and Preparation Laboratory.
4. Students must obtain a “C” or better in all courses required for graduation that are in the Department of Allied Health Sciences. Courses vary with program.
5. No student may take a course in the Department of Allied Health Sciences for which another course in the department is a prerequisite unless that student has earned a grade of “C” or better in that prerequisite course.
6. No course in the Department of Allied Health Sciences may be repeated more than once (for a total of two times).

For information about admission and clinical placement requirements, please see “Department of Allied Health Sciences Professional Majors” at the end of the College of Agriculture, Health and Natural Resources section of this catalog.

Learning Objectives

1. Scientific and evidence base of practice: Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
2. Scientific and evidence base of practice: Select and use appropriate current information technologies to locate and apply evidence-based guidelines and protocols.
3. Scientific and evidence base of practice: Apply critical thinking skills.
4. Professional practice expectations: Demonstrate effective and professional oral and written communication and documentation.
5. Professional practice expectations: Describe the governance of nutrition and dietetics practice, such as the Scope of Practice for the Registered Dietitian Nutritionist and the Code of Ethics for the Profession of Nutrition and Dietetics.
6. Professional practice expectations: Assess the impact of a public policy position on the nutrition and dietetics profession.
7. Professional practice expectations: Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
8. Professional practice expectations: Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates.
9. Professional practice expectations: Demonstrate cultural humility, awareness of personal biases and an understanding of cultural differences as they contribute to diversity, equity, and inclusion.
10. Professional practice expectations: Describe contributing factors to health inequity in nutrition and dietetics including structural bias, social inequities, health disparities and discrimination.
11. Professional practice expectations: Participate in a nutrition and dietetics professional organization and explain the significant role of the organization.
12. Professional practice expectations: Defend a position on issues impacting the nutrition and dietetics profession.
13. Clinical and customer services: Use the Nutrition Care Process and clinical workflow elements to assess nutritional parameters, diagnose nutrition related problems, determine appropriate nutrition interventions and develop plans to monitor the effectiveness of these interventions.
14. Clinical and customer services: Develop an educational session or program/educational strategy for a target population.
15. Clinical and customer services: Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.
16. Clinical and customer services: Practice routine health screening assessments, including measuring blood pressure and conducting waived point-of-care laboratory testing (such as blood glucose or cholesterol).
17. Clinical and customer services: Describe concepts of nutritional genomics and how they relate to medical nutrition therapy, health and disease.
18. Clinical and customer services: Develop nutritionally sound meals, menus and meal plans that promote health and disease management and meet client's/patient's needs
19. Practice management and use of resources: Apply management theories to the development of programs or services.
20. Practice management and use of resources: Evaluate a budget/financial management plan and interpret financial data.
21. Practice management and use of resources: Demonstrate an understanding of the regulation system related to billing and coding, what services are reimbursable by third party payers, and how reimbursement may be obtained.
22. Practice management and use of resources: Apply the principles of human resource management to different situations.
23. Practice management and use of resources: Apply safety and sanitation principles related to food, personnel and consumers.
24. Practice management and use of resources: Explain the processes involved in delivering quality food and nutrition services.
25. Practice management and use of resources: Evaluate data to be used in decision-making for continuous quality improvement.
26. Leadership and career management: Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement.
27. Leadership and career management: Identify and articulate one’s skills, strengths, knowledge, and experiences relevant to the position desired and career goals.
28. Leadership and career management: Practice how to self-advocate for opportunities in a variety of settings (such as asking for needed support, presenting and elevator pitch.)
29. Leadership and career management: Practice resolving differences or dealing with conflict.
30. Leadership and career management: Promote team involvement and recognize the skills of each member.
31. Leadership and career management: Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.

4+1 FastTrack Dietetics B.S./Health Promotion Sciences M.S.

The FastTrack (4+1) B.S. in Dietetics and M.S. in Health Promotion Sciences is a program that is available for highly motivated UConn undergraduate students. The FastTrack allows students accepted into the Undergraduate Coordinated Dietetics Program in Allied Health Sciences at UConn to complete the baccalaureate degree in Dietetics, the Plan B M.S. degree in Health Promotion Sciences, and the hours of supervised practice approved by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), all within five years plus an externship. When all requirements are successfully completed the student may sit for the Commission on Dietetics Registration National Registration Examination.

Students are accepted into the program as early as their 5th semester of undergraduate study based on their academic performance and the completion of prerequisite courses, as well as personal background and/or experiences revealing a commitment to dietetics and health promotion sciences.