DAWNA TORRES MUGHAL, Ph.D., R.D., LDN, FADA, Program Director
FACULTY: Associate Professor: Dawna Torres Mughal,
Instructors: Mary Todd, M.S., R.D.; Consortium Program faculty
The Dietetics Program is committed to providing value-centered education, integrating liberal
arts and professional specialization, which promotes the holistic development of students for
a productive career in dietetics and for life. The faculty is committed to excellence and
continuous improvement in teaching, learning, scholarship and service; and values an
inclusive environment that respects cultural diversity. The overall goal of the program is to
prepare competent entry-level dietitians by providing learning experiences for students to: (1)
achieve the foundation knowledge and skills and the competencies required for entry-level
practice in general dietetics; and (2) develop and demonstrate: (a) professional and ethical
practice; (b) communication, collaboration, teamwork, problem-solving, critical thinking,
leadership, and management skills; (c) the ability to meet the nutritional health needs/needs
for dietetics services of diverse individuals and groups, conduct community-based nutrition
programs, and manage food service operations; and (d) commitment to lifelong learning and
to community service. In addition, the program aims to increase the number of students
who complete the program.
Outcome measures of the program are students' completion of a group research project and
final report, seniors' self-ratings of their performance behaviors and competencies, passing
rate in the senior comprehensive examination, students' participation in continuing education
programs and community service, preceptors' ratings of seniors' performance behaviors, and
student retention. Additional outcomes measures include graduates passing rate on the RD
examination, employment in the field or enrollment in an accredited continuing education
program or advanced studies, self-evaluations by alumni, evaluations of alumni by
employers, and alumni participation in community service.
The Dietetics Program is a Coordinated Program (CP); it combines in four academic years the undergraduate curriculum and supervised practice common to an internship. It is, therefore, an accelerated program because it eliminates the need for an internship in the fifth year, which the traditional baccalaureate dietetics program (didactic program) requires. The curriculum consists of the liberal studies (general education) core, the supporting courses in mathematics, computer studies, chemistry, biological and social sciences, education, and business; and the 13 major courses. Nine of the major courses include supervised practice or hands-on learning experiences (1,000 - 1,200 hours) in clinical dietetics, foodservice systems, and community nutrition. These are the Clinical Dietetics series, Foodservice Systems series, Community Nutrition, and Staff Experience. To receive a Bachelor of Science (B.S.) degree, students must complete 130 credits. The curriculum combines nutrition science and the art of dietetics. With their specialization in general dietetics, graduates have a comprehensive view of dietetics practice. They are qualified for positions in acute care health/medical centers, long-term care/residential facilities, community-based nutrition programs, health and wellness programs, food service operations, and many other agencies that provide nutrition care/dietetics services.
Gannon’s CP is a part of the Consortium Coordinated Program (CCP), which is accredited by the Commission on Accreditation for Dietetics Education (CADE) of the American Dietetic Association (ADA), 120 South Riverside Plaza, Suite 2000, Chicago, IL. 60606-6995, (312) 899- 4876. CADE is a specialized accrediting body recognized by the United States Department of Education and the Council for Higher Education Accreditation (CHEA). After completion of the CP and verification of program completion by the CCP director, graduates are eligible to take the national test for registered dietitians. Successful completion of this test is a requirement for becoming a registered dietitian (RD) and licensed dietitians/nutritionists (LD/LDN) in states that require licensure. Graduates are also qualified for active membership in the ADA and for graduate work in foods and nutrition/dietetics.
The CP of Gannon University forms an equal part of a cooperative agreement (CCP) with two nearby institutions, Mercyhurst College and Edinboro University. The Consortium arrangement offers majors at Gannon the benefits of a larger faculty, expanded facilities and resources, more diverse course offerings, and teamwork with students from the other schools while they are enrolled at the University. The ten Consortium program courses are identified with an asterisk in the program of study. Food Science and Meal Management, taken during the sophomore year, are taught at Mercyhurst College and are taken by students from the three schools.
NOTE: The University is no longer accepting applications to the Dietetics Program. The consortium will be dissolved with the graduation of the currently enrolled students in May 2009.
Admission and Progression
Admission to the junior year of the CCP's coordinated study requires successful completion of the prerequisite courses in the freshman and sophomore year and a formal application process that includes a personal interview by a Student Selection Committee. Prerequisite courses are CHEM103/104, CHEM106/107, DIET203. BIOL115/116, BIOL106/107, DIET202, DIET204, BIOL117/118, and CHEM336. Students who have taken CHEM111/112 and CHEM114 /115, must take CHEM221/222 before taking CHEM336. The CP director will review exceptions. In the selection process, grade point average (a minimum GPA of 2.5 or C+ is required) in the lower level courses; weighted GPA in the science, food science, nutrition, and meal management courses; quality attributes and professionalism reflected in the application papers and personal interview; work experience in dietetics or related areas; extracurricular activities; and letters of recommendation are considered in the admission of applicants. To progress in the program, students must pass their major courses with a "C" grade or higher.
Transfer Courses
The CCP has developed course equivalency for Food Science, Meal Management, Introduction to Foodservice Systems (FSS), FSSI, and FSSII. Students must submit a portfolio to document competencies obtained in experiential learning. It is important for prospective applicants to confer with the CP director for individualized advising and planning for program completion. To be accepted for transfer, courses must have a grade of at least "C".
Sophmore Diagnostic Exam
At the end of the sophomore year and after formal admission to the CCP, students will take a faculty-developed test that is designed to assess their knowledge of the content areas of Nutrition and Food Science. Because these courses integrate knowledge of chemistry and biological sciences, the test partly assesses students' knowledge of these other foundation courses. The minimum passing score is 70%. Achieving less than the passing score does not affect students' admission. The test may be repeated before fall semester begins to encourage students to review the foundation concepts and principles required for upper level courses. The higher of two grades will be factored into the grade of Clinical Dietetics I.
Junior Comprehensive Exam
In order to progress to the senior year, students are required to pass a faculty-developed comprehensive exam that is administered at the end of the junior year. The exam includes content areas in these junior level courses: Advanced Nutrition, Clinical Dietetics I and II, Introduction to Foodservice Systems and Foodservice Systems (FSS) I. The minimum passing score is 70%. If necessary, the exam will be repeated (via a written set of questions and oral exam) for the students to demonstrate the expected level of achievement of this learning outcome.
Senior Comprehensive Exam
Seniors take a faculty-developed comprehensive exam in March, after the completion of FSSIII and Community Nutrition. The exam is designed to assess students' knowledge of basic concepts of research and of the content areas in these senior level courses: Clinical Dietetics III, FSS II and III, and Community Nutrition. The exam is also intended to help students review the foundation knowledge in preparation for Staff Experience. The minimum passing score is 70%. If necessary, the exam will be repeated (via a written set of questions and oral exam) for the students to demonstrate the expected level of achievement of this learning outcome. Passing the test is required to complete Staff Experience. The score is counted as one-third of the grade in Staff Experience.
Other Graduation Requirements
The CCP also requires the completion of group research and student portfolio, which is linked to the core and general dietetics competencies. Students begin developing these projects in the Fall semester of their junior year and continue them through the remaining semesters; the projects should show satisfactory progress at continual periodic reviews. Students develop a research proposal, submit it to the Institutional Review Board for approval, collect and analyze the data, and present the project in a written report and in oral presentations (Spring semester, senior year). In order to complete their grades in Staff Experience and to receive verification statements from the CCP director, students must complete these projects. The Commission on Dietetic Registration requires a statement that students have completed program requirements and are, therefore, eligible to take the RD exam.
CCP Academic Calendar
The CCP calendar for the junior and senior year follows a semester calendar. However, it is different from the semester calendars of Gannon University and Edinboro University. Classes generally start one week early and may not follow the universities' scheduled breaks/ vacations. Students are responsible for making arrangements for their housing as needed. Some learning experiences are scheduled during summer following the junior year. Examples are the shadowing experiences in Foodservice Systems and Community Nutrition and the maternal and child health experience for Clinical Dietetics III.
Program Expenses
Students assume all obligations listed in the Financial Facts section of this catalog.
Additional expenses incurred in the Dietetics Program include, but are not limited to, the
following items:
Estimated annual expenses vary by student from year-to-year.
Advanced Certificate Program (Special Students)
Students who have already earned a baccalaureate degree from an accredited college or university and who return to school to complete the eligibility requirements for the national test for registered dietitians can earn a Certificate of Program Completion. The student must complete the same major courses as those listed in the CCP. Because the professional courses are sequential, their completion requires a minimum of two years. It will take longer for students who have not taken the prerequisite courses. Students in this track are admitted under the same procedures and criteria as all other students in the program, complete the same program requirements, are considered graduates of the program, and are included in the program's evaluation efforts. After program completion, they will receive a verification statement from the CCP director. This verification statement plus an official transcript of the previously earned baccalaureate degree must be submitted to CDR for RD exam eligibility. To be accepted for transfer, courses must have agrade of at least "C".
Admission Requirements for Freshmen
Applicants for admission to the Dietetics Program must meet the following requirements: High school chemistry, combined College Board (SAT) score of 1010 or higher, with a mathematics score of at least 480, and rank in the 40% of their class. Completion of high school biology, chemistry with labs, and mathematics will be considered.
Requirement for the Major
The Coordinated Program consists of two phases: predietetics (freshman and sophomore) and the professional coordinated study (junior and senior). The latter begins in the fall of the junior year and constinues for four consecutive semesters to graduation. The coordinated study integrates formal instruction with planned and supervised practice and independent study in various facilities, including acute care health/medical centers, long-term care/ residential facilities, schools, businesses, foodservice operations, community programs, and many other agencies with food and nutrition component.
The following program of study is designed to meet the Foundation Knowledge and Skills and the Core and General Dietetics Competencies as established by CADE. Because certain courses have prerequisites, it is essential that all courses be taken in the recommended sequence. Students are encouraged to seek early and continual guidance in the freshman and sophomore years from the dietetics faculty to ensure that they take the courses required for progression in the program.
NOTE: The Pennsylvania Consortium Program in Dietetics, which is comprised of the Dietetics Program of Gannon and of two other partner institutions, is being phased out during the next few years. For this reason, the Program is not accepting students into the 2006 freshman class. Transfer students who may be able to transfer into the coordinated study phase of the program and complete program requirements by May 2009 will be considered for admission on an individual basis.
COURSE DESCRIPTIONS:
DIET 101: Nutrition Today: Contemporary Issues and Insights
This course is designed for students who are not health
science majors and focuses on consumer issues related to foods and nutrition. In
discussing the role of nutrients in health promotion and disease prevention, it
includes critical information which will help consumers sort out nutrition
advice; concepts, principles, and strategies which will enable consumers to
personalize their food choices; and questions that people often ask; i.e.,
vegetarianism, diets for athletes, “good” foods and “bad” foods, safety of food
supply, and fad diets.
3 credits, Spring
DIET 202: Nutrition
A study of the basic principles of human nutrition; the
digestion, absorption, metabolism and utilization, functions,
interrelationships, food sources, recommended allowances, and deficiency
diseases of the nutrients; nutritional needs during various stages of life
cycle, and the problems in the improvement of nutrition of different ethnic and
cultural groups, and some community programs providing food and nutrition
assistance to eligible recipients. An introduction to clinical nutrition
(dietary modifications for certain diseases) is included.
Prerequisites: Take one group: (CHEM 106, BIOL 115) or (CHEM 111, BIOL 368)or (CHEM 105, BIOL 115) or CHEM 106, BIOL 117) or (CHEM 106, BIOL 115)
3 credits, Spring
DIET 203: Food Science
A study of the fundamental principles of food selection and preparation with
emphasis on factors which affect the chemical composition, nutritive value,
economy, and palatability of the finished product. 2 hours lecture, 4 hours
laboratory. Taught at Mercyhurst College Campus.
Note: Students are responsible for their own transportation.
Prerequisites: CHEM 106, 107. Open to other majors, with program director's
permission.
4 credits, Fall
DIET 204: Meal Management
The course includes the application of management skills in menu planning,
selection and preparation of foods, and various types of meal service to meet
the physiological and psychological needs of individuals and families within
different socioeconomic groups and throughout the life cycle. 2 hours lecture, 4
hours laboratory. Taught at Mercyhurst College Campus.
Prerequisite: DIET 203 or program director’s permission.
4 credits, Spring
DIET 303: Advanced Nutrition
This course includes an in-depth study of the science of
human nutrition. Integrating chemistry, physiology, foods, and nutrition, it
examines the digestion, absorption, metabolism, and excretion of the nutrients
at the cellular and systemic levels and the application of scientific principles
to nutritional needs in health and disease. The course also includes nutrition
assessment, introduction to research in nutrition and dietetics, observations in
selected clinical laboratories and specialized health care units, and evaluation
of special nutritional/dietary products. Group research project begins in this
course and is carried through four semesters. 4 hours lecture
Prerequisites: DIET 202, CHEM 366
4 credits, Fall
DIET 305: Clinical Dietetics I
This course is the first of three courses in the clinical dietetics series. It
introduces the students to the role of the dietetics practitioner on a health
care team. Learning experiences for the acquisition of skills and practices in
communication, disciplined observation, relationship formation and nutrition
counseling are provided. Students integrate principles from the biological,
physical, social, and behavioral sciences in assessing the nutritional needs of
the client and family, in planning appropriate nutrition care, in implementing
nutrition intervention in accordance with established policies and procedures,
and in evaluation of outcome for follow-up nutrition care. The supervised
practice settings are Hamot Medical Center (HMC) and Saint Vincent Health Center
(SVHC) in Erie, PA. 2 hours lecture, 8 hours supervised practice per week.
Prerequisites: DIET 202, DIET 204, CHEM 366
Co-requisite: DIET 303
4 credits,
Fall
DIET 306: Clinical Dietetics II
A continuation of Clinical Dietetics I, this course deals with the
pathophysiological basis for medical nutrition/nutrition therapy. Learning experiences are
provided for the students to build knowledge, skills, and behavior acquired in
previous learning experiences. Students continuously reinforce their skills in
assessing clients’ needs, and in planning, implementing, and evaluating
nutritional care. Activities include developing individualized nutritional care
plans, nutrition counseling, case studies presentation, observations in special
units, work on special projects, and participation in other activities related
to the delivery of nutritional care. Includes ongoing group research project. 2
hours lecture, 8 hours supervised practice per week.
Prerequisite: DIET 303, DIET 305
4 credits, Spring
DIET 310: Introduction to Foodservice Systems
This course applies management principles to institutional foodservice. It
emphasizes the organizational framework, component parts, and technical
functions of the foodservice system with varying structure and objectives. Basic
concepts of the systems approach are related to a foodservice operation. It
includes some laboratory experience.
Prerequisite: DIET 202, 203, 204. An introductory management course is
recommended. This may be taken concurrently.
1 credit, Fall
DIET 312: Foodservice Systems I
This course applies management principles to the foodservice operation. It
emphasizes coordinating theory and practice in the study of quantity food
production. Experiences are obtained in institutional foodservice systems and a
quantity food laboratory. 1 hour lecture, 8 hours supervised practice per week.
Prerequisite: DIET 310
3 credits, Spring
DIET 390: Food, Language and Culture
This course is designed to enhance one’s understanding and appreciation of the influence of
cultural factors on food habits, the diverse meanings of foods, and the role of culturally based
food habits on health and diet. Topics will include food and religion, and foods of various
ethnic groups (e.g. Central Europeans, Russians, and Scandinavians; Africans; Mexicans and
Central Americans; Caribbean Islanders and South Americans; Chinese, Japanese, and
Koreans; Southeast Asians and Pacific Islanders; Greeks and Middle Easterners; and Asian
Indians), the dietary guidelines for various cultural groups, and intercultural communications.
The study of food habits in a cultural perspective can increase students’ respect for cultural
diversity and intercultural communication skills.
3 credits
DIET 405: Community Nutrition
Continuation of Clinical Dietetics III. This course deals with normal nutrition
intervention for groups of clients. Learning experiences are provided for the
students to further reinforce their previously acquired competencies and skills
in assessment, planning, implementation, and evaluation of nutritional care. It
also includes the provision of preventive and interventive nutrition education
for clients, from infancy through senescence, in community-based facilities.
Assignment requirements are to meet the standards established in Clinical
Dietetics III. Rotating experience will be at various agencies as assigned. 2
hours lecture, 8 hours supervised practice per week (or modification of this
plan as shown in the CP calendar). Senior year only.
4 credits, Spring
DIET 407: Clinical Dietetics III
Continuation of Clinical Dietetics II. This course deals with
diseases and their medical nutrition therapy. It also includes the provision of
preventive and interventive nutritional care for clients, from infancy to
senescence, in chronic and long term care facilities. Learning experiences are
provided for the students to further reinforce their previously acquired
competencies in assessment, planning, implementation, evaluation of nutritional
care, and in communication (e.g., documentation). Activities are similar to
those in Clinical Dietetics II. The supervised practice experiences will be at
Hamot Medical Center and Saint Vincent Health Center. Some will be at the
long-term care facilities and at the Regional Cancer Center. Includes ongoing
group research project. 2 hours lecture, 8 hours of supervised practice per
week.
Prerequisite: DIET 306
4 credits, Fall
DIET 413: Foodservice Systems II
This course places special emphasis on personnel management and on the tools of
financial control utilized in foodservice management. Quality control in the
operation of a ready foods system is also addressed. Opportunities are provided
for students to enhance menu planning competencies. Learning experiences
facilitate participation in the procurement, production and service of food.
Observation and some participation in supervisory functions of the foodservice
operation of acute care hospitals and other health care facilities are
encouraged. Group and independent projects to gather data for problem solving
are implemented. 2 hours lecture, 8 hours supervised practice.
Prerequisite: DIET 312
4 credits, Fall
DIET 414: Foodservice Systems III
This course deals with acquisition of more knowledge concerning the technical
aspects of foodservice systems and development of technical, human, and
conceptual level skills. There is opportunity for in-depth study of selected
areas including administrative management or management control; procurement,
menu planning, and production; personnel management; and systems design, layout,
and equipment. Learning experiences are provided for students to reinforce their
previously acquired competencies in the planning, organizing, directing,
controlling, and evaluating processes in foodservice systems management. The
focus is on problem solving through such techniques as case analysis and the
research methodology. Supervised practice is in a variety of foodservice
operations in small community and government acute care hospitals, extended care
facilities, community nutrition projects, college/university systems, school
districts, and commercial foodservice systems. An administrative/managerial
level role model as well as an instructor provide direction in the supervised
practice setting. 2 hours lecture, 8 hours supervised practice (or modification
of this plan as shown in the CP calendar).
Prerequisite: DIET 413
4 credits, Spring
DIET 416: Staff Experience
In-depth experience that provides the student the opportunity to synthesize
their learning into the totality of professional dietetics practice.
Functioning as entry-level dietitians, students provide and manages
nutritional care and services in both clinical dietetics and food service
administration. Professional knowledge and skills in assessment, planning,
implementation, and evaluation of nutritional care services are continuously
reinforced throughout the course. The seven weeks of full-time staff experience
which are divided between clinical and management include weekend coverages and
weekly seminars. Weekly seminar topics include professional issues such as
public policy and legislation. 40 hours supervised practice per week.
Co-requisites: DIET 405, 414
4 credits, Spring
REQUIREMENT FOR THE MAJOR
The Coordinated Program consists of two phases: pre-dietetics
(freshman and sophomore) and the professional coordinated study (junior and
senior). The latter begins in the fall of the junior year and continues for four
consecutive semesters to graduation. The coordinated study integrates formal
instruction with planned and supervised practice and independent study in
various health care facilities and food and nutrition-related agencies in the
community.
The following courses meet CADE's standards. Since some courses have prerequisites, it is essential
that all courses be taken in the recommended sequence. Students are encouraged
to seek early and continual guidance in the freshman and sophomore years from
the dietetics faculty.
Dietetics Curriculum
(Numerals in front of courses indicate credits)
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Transfer students who do not have the chemistry sequence will take an alternate sequence of chemistry courses.