We See the Future in You
Explore the field of Health Services Management
Bachelor of Health Services Management/Food Science and Nutrition Concentration
HSM Food Science Nutrition Concentration
What is Changing?
"Effective January 1, 2024, the Commission on Dietetic Registration (CDR) will require a minimum of a master’s degree to be eligible to take the credentialing exam to become a registered dietitian nutritionist (RDN). In order to be approved for registration examination eligibility with a bachelor’s degree, an individual must meet all eligibility requirements and be submitted into CDR's Registration Eligibility Processing System (REPS) before 12:00 midnight Central Time, December 31, 2023.
In addition, CDR requires that individuals complete coursework and supervised practice in program(s) accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Graduates who successfully complete the ACEND-accredited Didactic program at Norfolk State University are eligible to apply to an ACEND-accredited supervised practice program/apply to take the CDR credentialing exam to become an RDN.
- In most states, graduates also must obtain licensure or certification to practice. For more information about state licensure requirements click here.
- For more information about educational pathways to become a RDN click here."
- Latest Updates from ACEND
HSM Food Science Concentration
FSN 2023 - 2024 Handbook pdf
The Department offers two options:
- Option 1: B.S. Health Services Management/Food Science and Nutrition Concentration (HSM/FSN)
Upon completion of this degree, the Program Director issues a verification Statement to the student. The student will be eligible to compete nationally for an ACEND accredited supervised practice program, and ultimately sit for the Commission for Dietetics Registration (CDR) credentialing examination to become a registered dietitian nutritionist. Students who want to become a nutrition and dietetics technician registered will be eligible to take the CDR's Registration Examination for Dietetic technicians.
- Option 2: Food Science and Nutrition Concentration
This option is for students who already have an undergraduate degree from a regionally accredited College or University. Upon completion of the required courses, the Program Director issues a Verification Statement to the student. The student will be eligible to compete nationally for an ACEND accredited supervised practice program, and ultimately sit for the Commission for Dietetics Registration (CDR) credentialing examination to become a registered dietitian nutritionist. Students who want to become a nutrition and dietetics technician registered will be eligible to take the CDR's Registration Examination for Dietetics technicians.
- Core Knowledge Requirements for Dietitian Nutritionists (KRNDN's) Students must receive at least an 83% on assignments and/or projects that include KRDN's or additional work will be provided.
- Verification Statement
All students who successfully graduate from Norfolk State University with a Bachelor of Science degree in Health Services Management/ Food Science and Nutrition Program Concentration receive a verification statement.
Please refer to the NSU Program Concentration DPD Policies and Procedures Student Handbook for information on program completion and verification statement requirements and procedures.
- Applying for supervised practice program/dietetic internship:
Completion of DPD requirements and issuance of a verification statement does not guarantee acceptance into a supervised practice program/dietetic internship. Individuals must apply through a competitive application process for acceptance into a dietetic internship program.
Accreditation
The Food Science and Nutrition Program Concentration is accredited by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995, (312) 899-0040 ext 5400., http://www.eatright.org.
Admissions Requirements for B.S. HSM/FSN Concentration
- Have BS. HSM/FSN listed as program major on their academic evaluation report.
- Complete all the courses in the pre-professional phase of the HSM/FSN Concentration curriculum.
- Have a minimum GPA of 2.7 GPA on a scale of 4.0 on all courses taken in the pre-professional phase and a C or better in all science courses.
- Submit an application either by October 15 for the fall semester or by March 15 for the spring semester after students have met the admission criteria listed above.
Admission Requirements for Students who Already have an Undergraduate Degree
Students who have already completed a bachelor's degree in another discipline and have interest in the FSN Concentration to become a Nutrition and Dietetics Technician, Registered or to enter a supervised practice program to become a Registered Dietitian must:
Be admitted to the University as a non-degree seeking student.
Submit all transcripts from colleges and universities attended to the FSN program director for evaluation.
Complete all pre-requisite courses with a C or better.
Submit an application either by October 15 for the fall semester or March 15 for the spring semester after students have met the admission criteria listed above.
The mission of the Food Science and Nutrition Program Concentration is aligned with the mission of the University, "Offering a supportive academic and culturally diverse environment," the Food Science and Nutrition Program Concentration prepares students to enter supervised practice or to become a Nutrition and Dietetics Technician, Registered. Both pathways lead to eligibility for a verification statement and for the Commission for Dietetics Registration credentialing examinations. The Program Concentration prepares students to meet the didactic requirements as defined by the Accreditation Council for Education in Nutrition and Dietetics in order to be successful food science and nutrition professionals in diverse communities and a variety of workplace settings for the 21st century.
Program Goals And Objectives
Goal 1: Program graduates will be prepared to become a Nutrition and Dietetics Technician, Registered; or will be prepared for acceptance into an ACEND accredited supervised practice program to become a Registered Dietitian Nutritionist.
- Objective 1: At least 80% of students complete program requirements within 1.5 years (150% of the program concentration length).
- Objective 2: At least 50% of program graduates apply for admission to a supervised practice program prior to or within 12 months of graduation.
- Objective 3: Of program graduates who apply to a supervised practice program, at least 60% are admitted within 12 months of graduation.
- Objective 4: The programs one-year pass rate on the CDR credentialing examination for Nutrition and Dietetics Technicians, Registered is at least 80%.
- Objective 5: Of graduates who complete a supervised practice program, 80% will be scored satisfactory or better as a successful dietetic intern.
Goal 2: Program graduates will be competent for employment in food science and nutrition-related fields.
- Objective 1: The programs one-year pass rate on the CDR credentialing examination for dietitian nutritionists is at least 80%.
- Objective 2: Of graduates who seek employment, at least 60% are employed in nutrition and dietetics or related fields within 12 months of graduation.
- Program outcomes data are available upon request.
Food Science Nutrition Courses
FSN 101: Introduction to Dietetics & Food Science
Study of dietetics history, philosophy, and career choices. Emphasis will be placed on skills, attitudes, educational preparedness, and work experiences necessary for the performance in the field of dietetics.
FSN 110: Science of Human Nutrition
This course will emphasize the principles of nutrition, the six basic nutrients and related health issues. The impact of nutrition on the body systems, wellness, and disease states will be explored. Valuable insights will be gained on various eating behaviors, disease interventions, recommended dietary guidelines and tools, food safety and dietary supplements. The influences of socioeconomic, cultural, and psychological factors that determine food and nutrition behavior will also be presented.
FSN 312: Physiological & Chemical Foundations of Nutrition
Study of nutritional requirements as related to individuals at different stages of the life cycle from conception to the aged.
FSN 320: Food Service Management
Study of the theoretical foundations involved in the organization and management of public and private food service institutions. Emphasis is placed on personnel management and labor policies.
FSN 330: Scientific Food Development
Application of experimental methods to food preparation considering physical, chemical and biological changes.
FSN 330L: Scientific Food Development Lab
The course will provide experiments and applications that illustrate the chemical and physical changes that occur in foods and food systems during their preparation, processing, and storage.
FSN 340: Nutrition Education
The study of the skills of communication, business management, and education for the performance of the task of translating nutrition information into nutritious eating patterns and healthy behavior.
FSN 356: Advanced Nutrition and Human Metabolism
Understand the interrelations among nutrients in metabolism, effect of diets on the biophysical process, and factors that may alter nutrient requirements in humans.
FSN 426: Nutrition in Disease
Advanced study of nutrition as it relates to human disease with theoretical dietary management.
FSN 426L: Nutrition in Disease Lab
A course which provides experience in completing nutritional assessments, energy-nutrient analysis, non-energy nutrient analysis and drug-nutrient interactions. These structured laboratory experiments via case studies and simulations will reinforce the concepts covered in FSN-426: Nutrition and Disease.
FSN 460: Quantity Food Production
Selection, use, and care of institutional equipment. Food preparation principles applied to quality production. Experience in a food service establishment.
FSN 484: Rural/Urban Nutrition
Cultural and scientific aspects of food and nutrition as applied to the individual, the family, and community.