Frequently Asked Questions
How can I pursue becoming an RD if I already have college credit or a college degree but have never taken a nutrition or science class?
If you have not taken a chemistry or biology course, a good way to start is to take introductory science courses at a community college. Course equivalencies can be found at UConn’s transfer admission website. You can email the director of the didactic program your unofficial transcripts to determine which course work you still need. We do require 20 credits to be taken from UConn in order for us to issue the verification statement.
How do I apply to the didactic program?
If you have a four year degree (either a BA, BGS or BS), you can apply to the university as a second degree student through our transfer admissions department, or as a non-degree student through the center for continuing studies. UConn offers a Bachelor of General Studies degree and non-degree credit study for those who want to take UConn courses without earning a degree. It is recommended you apply as a second bachelor degree student through our transfer admissions, since there are advantages to becoming a matriculated student, for example, earlier class pick time and scholarship eligibility. All students who have earned previous course credit will need to have their transcripts evaluated by the DPD director to determine which courses apply to our program and earning a verification statement. Transfer admissions will evaluate transcripts for degree purposes.
What is the difference between a nutritionist, a registered dietitian, a certified nutritionist and a dietetic technician registered?
A nutritionist is someone who has earned at least a bachelor’s degree in nutrition and may work for example, as a nutrition educator, in food management, in research, for WIC, or the department of education. A registered dietitian holds the RD credential, which is earned by completing didactic course work, earning a bachelors and graduate degree, completing a minimum of 1000 supervised practice hours and passing the RD exam. To maintain the RD credential you must complete 75 continuing education credits every 5 years. The state of CT offers the option of becoming a certified nutritionist, which can be accomplished one of two ways: (1) You are certified as a registered dietitian by the Commission on Dietetic Registration; or (2) you have passed a written examination prescribed by the Commissioner of Public Health for the State of CT and hold a master’s degree or doctoral degree in nutrition or dietetics. The initial cost for certification through the State of CT is $190.00. A Dietetic Technician Registered (DTR) often works in partnership with registered dietitians in hospitals, food service, and community settings, etc. DTRs have met one of the following criteria to earn the credential:
- Completion of a two-year Associate degree granted by a U.S. regionally accredited college/university, completion of dietetic technician program requirements in an ACEND-accredited program, passing a national written examination administered by the Commission on Dietetic Registration (CDR), and completion of continuing professional educational requirements to maintain registration.
- Completion of a Baccalaureate degree granted by a U.S. regionally accredited college/university, or foreign equivalent, completion of an ACEND-accredited DPD program, completion of an ACEND-accredited dietetic technician supervised practice, passing a national written examination administered by CDR and completion of continuing professional educational requirements to maintain registration.
- Completion of a Baccalaureate degree granted by a U.S. regionally accredited college/university, or foreign equivalent, completion of an ACEND-accredited DPD or CP program, passing a national written examination administered by CDR and completion of continuing professional educational requirements to maintain registration. Students not placed in an internship upon completion of the DPD may choose the third option and register to take the DTR exam. Information about the exam can be found at the Commission on Dietetic Registration. Please contact the DPD director if you are interested in taking the DTR exam.
Can I complete didactic requirements while completing a Master’s Degree?
In the Department of Nutritional Sciences, it may be possible in certain circumstances to obtain a graduate degree while completing didactic requirements. Some of our graduate courses can be used to fulfill our undergraduate didactic requirements though some will need to be taken at the undergraduate level. Our director will need copies of your undergraduate transcripts to determine what courses will be needed to earn a verification statement. We also require you take at least 20 credits at UConn to issue you a verification statement.
Doctor of Philosophy and Master of Science degrees are offered in Nutritional Sciences. Study emphasis includes: Biochemical and Molecular Nutrition, Human Nutrition and Metabolism, and Community Nutrition. Please visit our website for more information about the Graduate Program or contact our graduate coordinator.
University of Connecticut DPD Course Descriptions
Allied Health
AH 4244 Management for the Health Professional (3 credits)
Either semester. Three hours of lecture. Prerequisite: Open to Allied Health Sciences, Dietetics, Medical Technology, Diagnostic Genetic Sciences and Nutritional Sciences majors, others with consent of instructor; open to juniors or higher. Basic management principles and concepts of planning, organizing, supervising, controlling and evaluating in health care environments. Leadership, motivation, supervision, time management, labor relations, quality assurance/ proficiency, financial management.
AH 4242 Counseling and Teaching for the Health Professional (3 credits)
Either semester. Three hours of lecture. Prerequisite: Open to Allied Health Sciences, Dietetics, Medical Technology, Diagnostic Genetic Sciences and Nutritional Sciences majors, others with consent of instructor; open to juniors or higher. Learning theory and counseling strategies; role of health professional as teacher and counselor; communicating with special groups, individuals and groups.
Animal Science
ANSC 1645 The Science of Food (3 credits) CA 3
An introductory level course for students interested in the application of science to food. Nutritional and functional attributes of various food constituents are discussed. Issues concerning food processing and food safety are covered.
ANSC 3343 Animal Food Products (3 credits)
Two class periods and one 3-hour laboratory. Prerequisite: Open to juniors or higher. A study of the food products derived from animal agriculture, including dairy, meat, poultry and fish. Emphasis will be placed on inspection, grading, processing, biochemistry, nutritive value and food safety concerns of these products.
ANSC 4341 Food Microbiology and Safety (3 credits)
Prerequisite: BIOL 11 07; open to juniors or higher. A one semester course in organic chemistry is recommended. Current topics in food safety will be discussed, with special emphasis on microbial and chemical contamination of food. Specific topics including the safety of natural versus synthetic chemicals, food additives, irradiation and other practices, basic microbiology and toxicology, current regulatory practices and risk assessment will also be included. The Hazard Analysis Critical Control Points (HACCP) approach to food safety will be discussed.
ANSC 4642 Food Microbiology Laboratory (1 credit)
One three-hour laboratory session. Prerequisite: Open to juniors or higher. Recommended preparation: MCB 2610. An introductory laboratory course in sampling of food for microbiological analysis, enumeration of microorganisms in foods, and isolation and identification of major foodborne pathogens from foods.
ANSC 5641 Food Chemistry (3 credits)
Lecture. Chemical, physical and bio- logical changes in foods and food macromolecules that occur during processing and storage that affect texture, color, flavor, stability and nutritive qualities. Field trips may be required.
Biology
BIOL 1107 or 1108 Principles of Biology (4 credits) CA 3 Lab
Either semester. May be taken in either order. Three class periods and one 3-hour laboratory period. Students may not receive more than 12 credits for courses in biology at the 1OOO’s level. A course in high school level chemistry or concurrent enrollment in CHEM 1127 is recommended for students enrolling in 1107. Designed to provide a foundation for more advanced courses in Biology and related sciences. Topics covered include molecular and cell biology, animal anatomy and physiology (BIOL 1107); ecology, evolution, genetics, and plant biology (BIOL 11 08). Laboratory exercises in BIOL 1107 include dissection of preserved animals.
Chemistry
CHEM 1124Q Fundamentals of General Chemistry I (4 credits) CA 3 Lab
Either semester. Three class periods and one 3-hour laboratory period. Not open to students who have passed CHEM 1127Q, 1137Q, or 1147Q. Recommended preparation: MATH 1010Q, 1011Q or equivalent. The first semester of a 3-semester sequence that is designed to provide a foundation for the principles of chemistry with special guidance provided for the quantitative aspects of the material. Topics include the physical and chemical properties of some elements, chemical stoichiometry, gases, atomic theory and covalent bonding.
CHEM 1125Q Fundamentals of General Chemistry II (3 credits)
Either semester. Prerequisite: CHEM 1124Q. Two class periods and one 3-hour laboratory period. Open by consent of instructor for only 1 credit to students who have passed CHEM 1127Q, 1137Q, or 1147Q. Not open to students who have passed CHEM 1128Q, 1138Q, or 1148Q. Follows CHEM 1124Q. Topics include the properties of aqueous solutions and chemical equilibria.
CHEM 1127Q-1128Q General Chemistry (4 credits) CA 3 Lab
Either semester. Three class periods and one 3-hour laboratory period. Students who have passed CHEM 1122 will receive only 2 credits for CHEM 1127 but 4 credits will be used for calculating the GPA. CHEM 1127 is not open for credit to students who have passed CHEM 1124 or 1137 or 1147; CHEM 1128 is not open to students who have passed CHEM 1126 or 1138 or 1148. Recommended preparation for CHEM 1127Q: MATH 1010 or equivalent. Designed to provide a foundation for more advanced courses in chemistry. Atomic theory; laws and theories concerning the physical and chemical behavior of gases, liquids, solids, and solutions. Properties of some of the more familiar elements and their compounds. Quantitative measurements illustrating the laws of chemical combination in the first semester lab. Equilibrium in solutions and qualitative reactions of the common cations and anions in the second semester lab.
CHEM 2241 Organic Chemistry (3 credits)
First semester. Prerequisite: CHEM 1122 or 1124 or 1127 or 1137 or 1147. Not open for credit to students who have passed CHEM 2443. An abridged course in organic chemistry designed to provide a background for related fields in which a general rather than a detailed knowledge of the compounds of carbon is required.
CHEM 2443 Organic Chemistry (3 credits)
(Two credits for students who have passed CHEM 2241.) Prerequisite: CHEM 1128Q or 1138Q or 1148Q or 1126. CHEM 1126Q may be taken concurrently. Structure and reactions of the simpler classes of the compounds of carbon.
CHEM 2444 Organic Chemistry (3 credits)
Prerequisite: CHEM 2443. A continuation of CHEM 2443.
English
ENGL 1007 Seminar in Writing and Multimodal Composition (4 credits)
Either semester. Students placed in ENGL 1004 must pass that class before enrolling in ENGL 1007. Introduction to college composition through multiple technologies. The development of creatively intellectual inquiries through sustained engagement with texts, ideas, and problems. Emphasis on transfer of writing and rhetorical skills to academic and daily life.
Educational Psychology
EPSY 3010 Educational Psychology (3 credits)
Either semester. Prerequisite: PSYC 1100. Brown, Stephens. The psychology of learning and teaching, and the study of the nature and development of children and adolescents.
Kinesiology
KINS 4500. Exercise Physiology. (3 Credits)
An organ systems approach to optimal human performance including metabolism, energy transfer, nerve transmission, muscle contraction, endocrine control, and cardiopulmonary physiology. Enrollment Requirements: PNB 2264 and 2265.
KINS 4510. Advanced Topics in Health and Sport Performance. (3 Credits)
Fundamental concepts and physiology in Exercise Science with focus on special topics and conditions that challenge the human exercise response. These include stressful environments, use of ergogenic aids and special diets, exercise in special conditions, and advanced topics associated with fatigue, the immune system and stress/sleep deprivation: incorporating current research in these and other select areas. Enrollment Requirements: KINS 4500. Open only to students in Kinesiology programs; others by consent of instructor.
Molecular and Cell Biology
MCB 2000 Introduction to Biochemistry (4 credits)
Either semester. Three class periods and one 3-hour laboratory period. Prerequisite: CHEM 2241 or 2444. (CHEM 2444 may also be corequisite.) Not open for credit to students who have passed MCB 3010. The structure, chemistry, and metabolism of carbohydrates, lipids and proteins. Enzyme function and kinetics, energy metabolism, and structure and function of nucleic acids. A survey course for students of agriculture, general biology, medical technology, nursing, and pharmacy. Molecular and Cell Biology majors, biophysics majors, and other students desiring a more intensive introduction or considering advanced course work in biochemistry or molecular biology should take MCB 3010.
MCB 2610 Fundamentals of Microbiology (4 credits)
Either semester. Three lecture periods and one 2-1 /2-hour laboratory period. Prerequisite or co-requisite: CHEM 2241 or 2443. Recommended preparation: BIOL 1107 or equivalent. Biology of microorganisms, especially bacteria. Cellular structure, physiology, genetics, and interactions with higher forms of life. Laboratory familiarizes students with methodology of microbiology and aseptic techniques.
MCB 3010 Biochemistry (5 credits)
First semester. Four class periods and one 3-hour laboratory. Prerequisite or corequisite: CHEM 2444. Recommended preparation: MCB 2210 or MCB 2610. Not open for credit to students who have passed MCB 2000. The structure and function of biological macromolecules. The metabolism of carbohydrates, lipids, amino acids, proteins and nucleic acids. The regulation of metabolism and biosynthesis of biological macromolecules. An in-depth introduction intended for students planning to take advanced course work in biochemistry, biophysics, or other areas of molecular biology.
Nutritional Sciences
NUSC 1161 Husky Reads: Introducing Food and Nutrition to Children through Reading (Also offered as KINS 1161) (1 credit)
Either semester. This course may be repeated with change of activity and/or skill level; not to exceed 3 credits towards the major for students in Nutritional Sciences. Supervised field work and experiential learning in nutritional literacy for preschoolers and young children, geared to individual, dual, and team activities. Readings and reflections.
NUSC 1165 Fundamentals of Nutrition (3 credits) CA 3
Either semester, may additionally be offered by our department during May and summer sessions. An introduction to the principles and concepts of nutrition with emphasis on the nature and function of carbohydrates, fats, proteins, minerals and vitamins, and their application to the human organism.
NUSC 1167 Food, Culture and Society (3 credits) CA 4 INT
Either semester, may additionally be offered by our department during May and summer sessions. Social, cultural, and economic factors affecting food intake and nutritional status. Includes contemporary topics such as world food problems, hunger in the United States, dieting and eating disorders, health foods and vegetarianism.
NUSC 1645 The Science of Food (also offered as ANSC 1645) (3 credits) CA 3
An introductory level course for students interested in the application of science to food. Nutritional and functional attributes of various food constituents are discussed. Issues concerning food processing and food safety are covered.
NUSC 2200 Nutrition and Human Development (3 credits)
Either semester, may additionally be offered by our department during May and summer sessions. Prerequisite: NUSC 1165. Nutritional needs and consequences of nutritional deficiencies throughout the life cycle: preconception, pregnancy, lactation, infancy, childhood, adolescence, adulthood, and aging. Maternal and child public health issues.
NUSC 3150 Medical Nutrition Therapy I (also offered as DIET 3150) (3 credits)
First semester. Prerequisite: MCB 2000; PNB 2264, 2265; NUSC 1165; open only to Dietetics majors and NUSC Didactic Program students; open to juniors or higher. .Introduction to the nutrition care process, nutrition assessment, planning of special diets, and applications of medical nutrition therapy to selected disease states and conditions.
NUSC 3180 Experience in Community Nutrition (1-6 credits)
Either semester. Prerequisite: NUSC 1165. Consent of instructor required. May be repeated for credit. No more than six credits of experience or independent study may apply toward the major Supervised field work with community nutrition education or problem solving. Readings and reports.
NUSC 3230 Community Nutrition (Also offered as DIET 3230) (3 credits)
Second semester. Prerequisite: NUSC 2200; open to Dietetic majors, NUSC majors, and AHS majors; juniors or higher, others by consent. Not open to students who have passed NUSC 3267. Role of community structure, agencies, and resources in community health relating to nutrition.
NUSC 3233 Food Composition and Preparation (3 credits)
First semester. Prerequisite: NUSC 1165. Recommended preparation: CHEM 2241 or 2443. Study of the composition of food and the physical and chemical changes that occur during preparation and/or processing that affect taste, palatability, shelf-life, and nutrient content.
NUSC 3234 Food Composition and Preparation Laboratory (1 credit)
First semester. One 3 hour laboratory period. Prerequisite: NUSC 1165, CHEM 2241 or 2443 and concurrent registration in NUSC 3233. Enrollment restricted to Nutritional Sciences and Allied Health Dietetic majors. Open to others by consent if space is available. Laboratory techniques related to composition of foods, and the physical and chemical changes that occur during preparation.
NUSC 3245 Profession of Dietetics (1 credit)
First semester. Students taking this course will be assigned a final grade of S (satisfactory) or U (unsatisfactory). Overview of the profession of dietetics, including clinical, community, and food service management.
NUSC 3250 Medical Nutrition Therapy II (Also offered as DIET 3250) (3 credits)
Second semester. Prerequisite: DIET 3150 or NUSC 3150; only open to Dietetics majors and NUSC Didactic Program students; juniors or higher. Continuation of Medical Nutrition Therapy I. Further investigation of the interrelationships of physiology and biochemistry of disease and dietary intervention.
NUSC 3271 Food Services Systems Management Laboratory/Discussion (2 credits)
Second semester. Two 2-hour laboratory/discussion periods. Prerequisite: NUSC 3233 and 3234; open only to NUSC students enrolled in NUSC 3272.
Laboratory/discussion of quantity food preparation, recipe modification, cost analysis, recipe nutrient analysis and application of food sanitation.
NUSC 3272 Food Service Systems Management I (Also offered as DIET 3272) (2 credits)
Open only to junior or higher Dietetics and Nutritional Science majors, others with instructor consent. Recommended preparation: NUSC 3233, 3234. Not open to students who have passed NUSC 3270. Brownbill. Quantity food procurement, preparation and distribution; recipe standardization and menu development; sanitation and safety; portion and quality control; systems approach and delivery systems.
NUSC 3291. Nutritional Sciences Internship. (1-3 Credits)
Students taking this course will be assigned a final grade of S (satisfactory) or U (unsatisfactory). Enrollment Requirements: NUSC 1165 and 2200. Open to juniors or higher; open to Nutritional Science majors with consent.
May be repeated for a total of 6 credits
NUSC 3782 Experience in Food Service Systems Management (1-6 credits)
Either semester. Prerequisite: NUSC 3270. Consent of instructor required. May be repeated for credit. No more than six credits of experience or independent study may apply toward the major. Application of principles of food service management. Supervised placement.
NUSC 3823 Experience in Medical Nutrition Therapy (1-3 credits)
Either semester. Prerequisite: NUSC 3150; consent of instructor required. No more than six credits of experience or independent study may apply toward the major.
NUSC 4272 Food Service Systems Management II (Also offered as DlET 4272) (2 credits)
First semester. Two class periods. Prerequisite: DIET/NUSC 3272. Not open to students who have passed NUSC 4270. Institutional menu development; cost and budgeting; equipment layout and design; personnel management; marketing and merchandising; purchasing and inventory control.
NUSC 4236 Nutritional Biochemistry and Metabolism (4 credits)
Second semester. Prerequisite: NUSC 1165 and MCB 2000 or 3010. Function and metabolism of carbohydrates, proteins, fats, minerals, and vitamins.
NUSC 4237W Writing in Nutritional Sciences (1 credit)
Second semester. Prerequisite: ENGL 1010 or 1011 or 3800. NUSC 4236 must be taken concurrently. Open only by consent of instructor. A writing-intensive class that emphasizes both style and content consistent with the discipline of Nutritional Science.
NUSC 4100 Dietetic Career Readiness (1 credit)
Prerequisite: NUSC 2200; May be taken twice. Review, evaluation, and oral and written presentation of contemporary nutrition issues.
NUSC 4299: Independent Study (1-3 credits- may be repeated for credit)
Prerequisites: None
Grading Basis: Graded
Individual study and research with faculty. Written report. No more than six credits of experience or independent study may apply toward the major.
Physiology and Neurobiology
PNB 2264-2265 Human Physiology and Anatomy (4 credits each semester)
Both semesters. Three class periods and one 3-hour laboratory. Prerequisite: BIOL 1107, and one of CHEM 1122 or 1124Q or 1127Q. Not open to students who have passed PNB 2274-2275. These courses must be taken in sequence to obtain credit, and may not be counted toward the Biological Sciences or Physiology and Neurobiology majors. Fundamentals of human anatomy and physiology for students in medical technology, physical therapy, nursing, and education (Sport Science).
Psychology
PSYCH 1100 General Psychology I (3 credits) CA 3
Either semester. Two class periods and one 1-hour demonstration discussion. Ordinarily this course should be taken in the fall semester. Basic principles that underlie mental processes and behavior; research methodology, biopsychology, sensation, perception, learning, memory and language.
Pathobiology and Veterinary Sciences
PATH 2100 Anatomy and Physiology of Animals (4 credits)
First semester. Prerequisite: BIOL 1107 or equivalent. Three class periods and one 2-hour discussion/laboratory period. A study of the anatomy and physiology of animals with reference to pathological changes of the component parts of the body.
Sociology
SOCI 1001 Introduction to Sociology (4 credits) CA 2
Either semester. Modern society and its social organization, institutions, communities, groups, and social roles: the socialization of individuals, family, gender, race and ethnicity, religion, social class, crime and deviance, population, cities, political economy, and social change.
Statistics
STAT 1000Q Introduction to Statistics I (4 credits)
Either semester. Recommended preparation: MATH 1010 or equivalent. Three class periods and one discussion period. See credit restrictions above. A standard approach to statistical analysis primarily for students of business and economics; elementary probability, sampling distributions, normal theory estimation and hypothesis testing, regression and correlation, exploratory data analysis. Learning to do statistical analysis on a personal computer is an integral part of the course.
STAT 1100Q Elementary Concepts of Statistics (4 credits)
Either semester. Recommended preparation: MATH 1010 or the equivalent. Three class periods and one discussion period. See credit restrictions above. Standard and nonparametric approaches to statistical analysis; exploratory data analysis, elementary probability, sampling distributions, estimation and hypothesis testing, one- and two-sample procedures, regression, and correlation. Learning to do statistical analysis on a personal computer is an integral part of the course.
Application Procedures for Supervised Practice (Dietetic Internship)
Introduction
Students who complete our DPD curriculum, earn at least a 3.0 Didactic GPA (NUSC 1165/2200 at least a B and all other DPD grades at least a C), meet all KRDN assessment targets and attend the CAND (Connecticut Academy of Nutrition and Dietetics) or FNCE annual meeting will be issued a verification statement (VS) which verifies you completed our accredited didactic program. During your last semester (usually the spring of your senior year) you will apply for supervised practice and/or graduate program, which is also referred to as a dietetic internship (DI). A student must successfully complete both an accredited didactic program, and a DI before he/she is able to sit for the national registration examination and become a registered dietitian. Starting 1/01/2024, a graduate degree will also be required to sit for the exam.
Overview of Dietetic Internships
DIs, are located throughout the United States, must include at least 1000 hours of supervised experience, and are accredited by The Accreditation Council for Education in Nutrition and Dietetics (ACEND). DIs generally have a February application deadline and start at the end of the summer or early fall (these internships are referred to as Spring Match). Some DIs also have a fall match which have a September deadline and a January start date. You need to visit each internships website to obtain information on application deadlines and start dates.
Internship applications are submitted through an online process called DICAS (Dietetic Inclusive Centralized Application Service. Our DPD has had 100% internship placement rate the past seven years. To be competitive for a supervised practice/graduate degree program it is recommended to have paid work experience as a dietary aide, technician or CNA, a strong science and didactic GPA, leadership experience, volunteer activities and strong references.
Visit the Academy of Nutrition and Dietetics (AND) website for specific information on the internship application process.
Step 1: Preparation for Application
It is recommended that students applying to internships start preparing well in advanced. The following table provides a timeline for preparation. DICAS requires you have 3 recommendations (2 from UConn faculty (1 of which is from the DPD director) and 1 from work or volunteer if appropriate). You need to meet with each person completing your recommendation to discuss why you want to be an RD and review your resume with them. DICAS also requires you submit transcripts from all college/universities attended.
| Matching Period | Recommendation Requests | Personal Essay | Portfolio | Internship table/resume | Visit Internships | Transcript Request |
|---|---|---|---|---|---|---|
| Fall Match | June | August | August | July | Spring/Summer | August |
| Spring Match | November | January | January | December | Fall/Winter | January |
Items I will need before you leave for semester break
- List of internships you are applying to with deadlines and GPA requirements
- List of independent studies, husky courses, experience courses
- Date of meeting attended, food safety exam, and completed meeting KRDN assessment
- Plan B (if not matched)
- Resume and Personal statement
(I will not write your recommendation until I have all items)
Items I will need before February 1st
- Final ranked internship list
- Total, DPD and science GPAs from DICAS
- Final Personal Statement and Resume
Step 2: Choosing an Internship (recommended 2-4)
It is recommended students apply to 2-4 internships, however, students who are strong applicants may choose to apply to only one. When choosing an internship, refer to the internship list on the academies website.
Internships (without grad degree) are typically 6-12 months and combined programs are typically 12-24 months and both require you pay tuition. Grad degree only programs are 1-2 years. A few internships do not have tuition and/or provide stipends. If the internship does not result in a graduate degree, you may need a graduate degree or completed graduate credits to apply. Internships that are distance usually require the student to find their own preceptors in their geographical area. (Aramark, Morrison and Sodexo distance programs use their own sites)
When choosing internships, consider the following:
- Review the supervised practice guide on huskyct
- Review program requirements such as minimum GPA (cumulative, DPD, science), work/volunteer experience
- Location
- Is it a combined graduate program, and if so, what type of graduate degree?
- Is it a distance program?
- Cost of program, cost of living, parking, books, health insurance, etc.
- Program emphasis, rotations (make sure they match your interests)
- Length of program
- Do they have an open house, do they request interviews?
- Ranking of criteria (match to your strengths)
- How will I obtain the graduate degree to sit for the RD exam?
Step 3: Application Phase
Applicant Responsibilities
- Make sure you visit each internship program website to determine if they need any additional forms, fees, or have specific essay questions and what their application deadline is.
- Discuss application materials with the DPD Director if you have questions or are unsure as to whether or not you should apply
- If possible, schedule a visit to those internships that especially interest you. Some programs require that a student interview in person or over the phone. Others will not let you visit. Read the materials you obtain carefully. If internships are convenient, you should visit. It is making a statement to the program about your level of interest.
- Make an appointment with the DPD Director if you have questions concerning you choices and whether you should apply. You must have a Plan B (DTR exam, Coordinated Program, Graduate School, work experience, re-take courses, etc.) if you are not placed since there are no guarantees for any applicant
- Make a pre-registration appointment with your academic advisor. At this time you should also discuss your plans for next year. If you plan to apply to Graduate School, this person will be the key to help you with that process.
- Notify the DPD Director of where you intend to apply. Make a chart of internships and include their requirements for application and due dates.
- Request references from advisor/faculty/employers well in advance.
- Include your resume and why you want to be a dietitian to assist the recommender. Be sure to send an email reminder prior to the due date.
When requesting a reference letter, more weight is put on confidential recommendations.
The DICAS online application, consists of the following sections:
- Contact Information
- Personal Information
- Background Information
- Colleges Attended (transcripts are needed from all schools you took DPD courses)
- Session and Coursework
- Tests
- DPD Contact Information
- Awards, Experience & Volunteer Activities
- Personal Statement
- Resume (include even if information already list in other sections)
- References
- Application Certification
- Program Designations
DICAS requires you to list courses as either Science or Professional.
Science Courses are Chemistry (2 semesters), Organic Chemistry, Biochemistry, Biology, Anatomy and Physiology (2 semesters), Microbiology.
Professional Courses are English, Psychology or Sociology, Statistics, a W course, AH 4242 and 4244, NUSC 1165, 1167, 2200, 3245, 3150, 3230, 3233, 3234, 3250, 3271, 3272, 4100, 4236, 4237W, 4272.
Make sure there are no spelling or grammatical errors on your application.
8. Pay all required fees by the deadline.
9. Request the Declaration of Intent (DI) form or Verification Statement (VS) from the Didactic Program Director through DICAS. A DI is requested if you have not completed all program requirements prior to application. A DI is a list of courses and/or requirements (including the professional meeting requirement) that a student must complete to finish the didactic program. A VS is an official document that verifies the student has finished all necessary requirements of a didactic program, and is only issued after your degree is granted. Most students will be requesting a DI during the internship application process, and then will be emailed an electronic VS about a month after they officially graduate. A VS is necessary to start a dietetic internship.
Step 4: Acceptance Phase
In march, you will be notified where you were accepted, and you need to promptly accept.
You will be emailed from the DPD director, a digital verification statement with electronic signature. It is your responsibility to provide your internship director or job with a copy.
During the summer we email surveys to our graduates about the didactic program. Please respond to the survey. Results are used to improve our program. Also, please provide a current non uconn email address on the survey, and be sure to inform the didactic program director when you complete your internship and pass the RD exam. We also like to keep records of where are graduates are employed.