Nutrition plays a vital role in health and disease. There is growing evidence of the role of diet in the prevention, development, and treatment of major diseases. To maximize one's health requires that professionals have a strong understanding of nutrition. The Registered Dietitian (RD)/Registered Dietitian Nutritionist (RDN) credential is the nationally recognized credential for nutritionists and is required for most employment in the health care industry and preferred for many other employment opportunities in foods and nutrition.
To become an RD you must complete a four-year academic program, a supervised practice experience, and then pass a national registration examination for dietitians (RD exam). Scores on the national RD exam by Purdue graduates are consistently above the national average. Purdue offers two programs in dietetics.
- Didactic Program in Dietetics
- Coordinated Program in Dietetics
- Individualized Supervised Practice Pathway (ISPP)
- Career Options
- Experiential Learning
- Recent Curriculum Changes
Didactic Program in Dietetics (DPD)
This is a four-year academic program resulting in a Bachelor of Science degree from Purdue University. To be eligible to take the RD exam, you will also require a separate, post-baccalaureate supervised practice experience (dietetic internship). Dietetic internships are available throughout the United States and last about 10 months. An advantage to the DPD is the extra time to take elective courses in other areas of interest such as business, fitness, etc., and the opportunity to apply for dietetic internship experiences at various institutions around the U.S. Graduates of the DPD have a 96% first-time passage rate over the past 5 years.
- Plan of Study, Didactic Program - Fall 2014
- Plan of Study, Didactic Program - Fall 2013
- Plan of Study, Didactic Program - Fall 2012
- Four Year Plan, Didactic Program - Fall 2014
- Four Year Plan, Didactic Program - Fall 2013
- Four Year Plan, Didactic Program - Fall 2012
- Plan of Study, Dietetics/NFH double major - Fall 2014
- Plan of Study, Dietetics/NFH double major - Fall 2013
- Plan of Study, Dietetics/NFH double major - Fall 2012
- Four Year Plan, Dietetics/NFH double major - Fall 2014
- Four Year Plan, Dietetics/NFH double major - Fall 2013
- Four Year Plan, Dietetics/NFH double major - Fall 2012
- DPD Self-Study
- DPD Handbook 2013-2014
- DPD Goals and Objectives
- FERPA Consent Form: Permission to Release Education Recommendation (for Purdue faculty and staff)
- Recommendation and Personal Information Form
Outcome data for the DPD are available on request. To request data, please send a written request to Dr. Kathleen Hill Gallant at firstname.lastname@example.org.
Coordinated Program in Dietetics (CPD)
This program includes the supervised practice experience component during your senior year at Purdue. An advantage to the CPD is that you are eligible to take the national registration examination for dietitians after completion of your BS degree. Note that there is not direct entry into the CPD program: students wishing to complete the CPD must first enter as DPD majors. All the didactic course work is taken the first 3 years of the curriculum, and students may apply to the CPD after attaining at least junior status if they meet requirements (see CPD Handbook link below).
Upon successful completion of your coursework and supervised practice experiences, you will receive a Bachelor of Science (BS) degree from Purdue University and verification that you have completed the CPD. You are then eligible to take the registration exam to become a Registered Dietitian/Registered Dietitian Nutritionist. The CPD has an 84% pass rate for first-time test takers over the past 5 years.
- Plan of Study, Coordinated Program in Dietetics - Fall 2014
- Four Year Plan, Coordinated Program in Dietetics - Fall 2014
- CPD Handbook 2014-2016
- CPD Program Goals and Objectives
Outcome data are available on request. To request data, please send a written request to Dinah Dalder at email@example.com.
Individualized Supervised Practice Pathway (ISPP)
The ISPP is an ACEND-approved pathway for students to complete the required supervised practice experience to become a registered dietitian. There are two routes to be eligible to apply for the Purdue ISPP:
1) Individuals who have a DPD verification statement from Purdue University and did not receive a match for a dietetic internship*
2) Individuals who have a doctoral degree
* Purdue University Interdepartmental Nutrition Program (INP) MS graduates who hold a DPD verification statement from another ACEND-accredited DPD program are also eligible to apply for the Purdue ISPP if the other application requirements are met. Other interested applicants who hold a DPD verification statement from another ACEND-accredited DPD program may apply with the director's approval if other application requirements are met. However, priority will be given to Purdue DPD graduates when space is limited.
The ISPP is administered through the DPD program at Purdue University in conjunction with Purdue's Extended Campus. Individuals accepted to the ISPP are not registered students, are not eligible for financial aid, or student services. Please refer to the ISPP Handbook for details about the program.
Upon successful completion of the ISPP, interns will receive a Certificate of Completion and a supervised practice verification statement. This verification statement is required to take the national examination for Registered Dietitians.
These are the required ISPP Rotations:
Retail/Institutional Food Service, Production, and Management Rotation
Description: Practice marketing, procurement, storage, preparation, delivery, service, and management that include retail operations. Interns practice the care and operation of equipment, sanitation audits, HACCP Guidelines, menu planning, customer service, and management activities. Rotation activities include practical hands-on experience as well as investigative research to prepare for in-depth management responsibilities.
Typical Locations: Facilities with a large retail institutional cafeteria or food service operation whose activities include marketing and procurement through delivery and service functions. Such cafeterias can usually be found in hospitals, universities, or larger restaurants.
Description: Practicing menu planning, taking meal orders, tray preparation and delivery, patient promotions, marketing of menus, and all aspects of producing and delivering nutrition to patients. This rotation focuses on food service within an inpatient setting for people who have medical needs related to their diets. Unlike the Institutional Food Service and Production rotation, this rotation also includes retail settings that are not focused on medical needs.
Typical Length: Approximately 120 hours
Typical Locations: Facilities where people are staying who require specialized meals such as a hospital, long-term care, or residential facilities.
Description: Practicing the nutrition care process with populations with common medical conditions impacted by diet including obesity, diabetes, hypertension, cardiovascular, and gastrointestinal disorders.
Typical Locations: Based on interest of intern. Practice area from one of the following tracks: long term care; nutrition, fitness, wellness, energy balance; school foodservice; industry, community/public health; Medical Nutrition Therapy or research.
Outcome data for the ISPP are available on request. To request data, please send a written request to Dr. Kathleen Hill Gallant at firstname.lastname@example.org.
Our top-ranked program will help you become a Registered Dietitian, the nationally recognized credential of nutrition experts. Registered Dietitians work in all areas of the food, nutrition, and health care industries. You will find career possibilities as:
- Clinical dietitian nutritionist
- Community dietitian
- Dietetic consultant
- Foodservice manager
- Nutrition communications
- Public health dietitian
- Sales representative
- Wellness and fitness program director
- Diet selection and planning
- Foodservice systems management
- Human anatomy and physiology
- Medical nutrition therapy
- Nutrition assessment
- See a complete list of Nutrition Science courses
- Get to know the profession with a summer work experience in dietetics
- Work in a foods and nutrition position in business, industry, or government
- Apply your communication and instructional skills in a community setting, health facility, or nutrition program
- Experience foodservice systems management by working in a foodservice facility
- Learn to use computers to evaluate and plan diets
Recent Curriculum Changes
- Medical Nutrition Therapy has gone from one to two semesters (NUTR 480 & 481) in response to an alumni survey, combining nutrition assessment (NUTR 436) with MNT and incorporating the Nutrition Care Process in both semesters. This will be taught in new the Lyles Porter building in a high-tech, interactive classroom that expands the ability to use case studies and simulations.
- Also, the survey indicated that alums desired more in-depth counseling training and experience, so instead of a segment in NUTR 436, there is now a 3-credit hour course devoted totally to counseling (NUTR 332).
- NUTR 365, Physiology & Nutrition in the Lifecycle, highlights special needs in every age category from pregnancy through geriatric stages of life, incorporating NUTR 525 and 580.
- NUTR 350 as option for HTM 291 lab now serves about half of our dietetic students. Residence Hall Dining Services is a strong venue for this experience because it has been a rotation site for our CPD interns for years and the needed skill sets for the profession are well-known by supervisors. Students in NUTR 350 start out as student associates and are put on a pathway to become student cooks, giving them a broad range of quality food production experience.
- NUTR 411 is a 1-credit career planning course in fall of the senior year, incorporating guidance for preparing application for the dietetic internship and/or graduate school. It sets deadlines through to fall for the application process and avoids a last minutes panic which results in poor applications.
- BIOL 110 and 111 (General Biology I & II) now provide a stronger background for metabolism courses.
- ServSafe is now part of a required one-credit course, NUTR 125; pulled out of NUTR 442, Food Service Management, to make more room in that class for menu-cycle writing skills, food costs and budgeting.
- New Opportunities: For the first time in 2014, students may take NUTR 205, 330 & 437 in summer school. Strong class numbers indicate the need this meets to help CODO students and traditional CPD students stay on track for graduation.
- NUTR 245, Rookie Experience in Sports Nutrition, & 345, Continuing Experience in Sports Nutrition, provide a hands-on setting in the Intercollegiate Athletic Department for dietetic majors and dietetic/nutrition, fitness & health majors to work with student-athletes.
The DPD and the CPD at Purdue have been reviewed by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics and are accredited based on the standards for dietetics education programs in the U.S.
Inquiries should be directed to the ACEND (Accreditation Council for Education in Nutrition and Dietetics), Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995, 312/899-0040 ext 5400, ACEND@eatright.org. Return to top