MS in Nutrition & Dietetics – RD-Track Student Handbook

Registered dietitians are considered food and nutrition experts. They work in a wide variety of employment settings, including hospitals and health care facilities, food & nutrition-related business and industry, community & public health, education, research, government agencies and private practice.

This handbook provides you with pertinent information about the dietetics program. The current procedures are consistent with institutional practices and are intended to supplement the information found in the university student handbook.

Dr. Tiffany Sterling, EdD, RD, LD, FAND
Director, Coordinated Program in Dietetics
PO Box 910, State University, AR 72467
Email: dietetics@astate.edu

Arkansas State University enjoys a reputation as an excellent institution of higher education serving citizens throughout Arkansas and surrounding states. It is the only comprehensive public university located in this region. Dedicated to teaching, research and service, the university provides students with the broad educational foundations that help develop critical thinking and analytical skills, decision-making capabilities, and communication skills.

Dr. Todd Shields became Chancellor of the A‑State‑Jonesboro campus on August 15, 2022.

This institution was founded in Jonesboro in 1909 by the Arkansas General Assembly as a regional agricultural training school. It began offering a two‑year college program in 1918, then became “First District Agricultural and Mechanical College” in 1925. A four‑year degree program was begun in 1930; then A & M College became “Arkansas State College” in 1933. The Arkansas Legislature elevated the college to university status and changed the name to Arkansas State University in 1967. Today, the institution has more than 70,000 alumni. A‑State has been powering the minds of its students for 100 years; the university observed its Centennial in 2009‑10.

Arkansas State University aspires to be an academic leader recognized for innovation and quality in teaching and learning, international standing in strategic research areas, and commitment to outreach and service to the Delta and beyond.

The university is located about halfway between the Mississippi River Valley, one of the most fertile areas in the world, and the Ozark Mountains, rich in American folklore and tradition. The university campus occupies an area of 1,376 acres on the gently rolling slopes of Crowley’s Ridge, in the City of Jonesboro.

“Arkansas State University educates leaders, enhances intellectual growth and enriches lives.”

The College of Nursing and Health Professions, formed in 1982, includes the School of Nursing and nine other departments/programs, all of which are accredited by discipline‑specific agencies. The Coordinated Program in Dietetics, a recent addition to the college, is located in Eugene W. Smith Hall.

Nearby, the Donald W. Reynolds Center for Health Sciences is a 50,650‑square‑foot structure that includes the Speech and Hearing Center, the Department of Communication Disorders, and a nurse anesthesia lab. The center also houses interdisciplinary labs, a community education center, research labs, classrooms, an auditorium, a computer lab, a student lounge, a conference room, group study rooms, a nursing clinical learning lab, health assessment labs, and special project rooms.

The mission of the College of Nursing and Health Professions is to prepare leaders to meet the current and future global healthcare demands and positively impact health and wellness in the Mississippi Delta region and beyond through innovative scholarship and outreach.

The Coordinated Program (CP) in Dietetics at Arkansas State University is administered by the Health Sciences & Risk Management department in the College of Nursing & Health Professions. The program provides for the achievement of knowledge and performance requirements for entry‑level dietitians through integration of didactic instruction with a minimum of 1,080 hours of supervised practice.

The supervised practice experiences occur in foodservice, community and clinical settings, with half of the hours occurring in the clinical setting. These experiences allow students to build upon foundation knowledge and competencies for future proficiency in the clinical area of dietetics.

Students earn a Master of Science degree in Nutrition and Dietetics (MSND) upon completion of the required 53 hours. The master’s program is delivered 100% online. Upon successful completion of the MSND, students are eligible to take the national credentialing examination administered by the Commission on Dietetic Registration (CDR). After passing the examination, they become registered dietitians.

In addition to registered dietitian credentialing, many states have regulatory laws for dietitians and nutrition practitioners. Frequently, these state requirements are met through the same education and training required to become and maintain status as a registered dietitian. For more information on registration and state licensure, visit the CDR website.

The Dietetics Program at Arkansas State University seeks to meet the need for registered dietitians in the delta region and beyond by providing quality, equitable, and inclusive education and experiences for all students.

The successful graduate will:

• Perform as a knowledgeable, competent entry‑level dietitian.
  • At least 80% of program students complete program/degree requirements within 3 years (150% of the program length).
  • Of graduates who seek employment, 80% are employed in nutrition and dietetics or related fields within 12 months of graduation.
  • 80% of program graduates take the CDR credentialing exam for dietitian nutritionists within 12 months of program completion.
  • The program’s one‑year pass rate on the CDR credentialing exam for dietitian nutritionists is at least 80%.
  • 80% of graduates working in dietetics will receive a score of “average or higher” for professional conduct when rated by employers on satisfaction surveys.
• Pursue service to the profession of nutrition and dietetics.
  • At least 70% of program graduates will pursue service to the profession of dietetics as a preceptor, leader, through civic engagement, or through active participation in professional organizations within 3 years post‑graduation.

Outcomes data are available upon request.
*Accreditation Council for Education in Nutrition and Dietetics (ACEND) required objectives.

The Coordinated Program in Dietetics at Arkansas State University is accredited by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics.

Accreditation Council for Education in Nutrition and Dietetics
Academy of Nutrition and Dietetics
120 South Riverside Plaza, Suite 2190
Chicago, IL 60606‑6995
800‑877‑1600 X 5400

eatrightpro.org/acend

To be considered for admission to the 100% online MSND degree program, applicants must meet the admission requirements of the Graduate School and the specific program requirements. Meeting program requirements does not guarantee admission into the program. The Nutrition and Dietetics program admits students on a space‑available basis. Current resume, personal statement, and letters of recommendation are used in the selection process.

• Undergraduate degree including: lifecycle nutrition, nutritional biochemistry, nutrition assessment, food science, nutrition counseling, community nutrition, medical nutrition therapy, and an applied statistics course (junior level or higher). Transcripts can be reviewed for similar courses.
• ServSafe Food Protection Manager Certification.
• Cumulative GPA of 3.0 or higher.
• Personal statement (500–1,000 words) addressing professional goals, past experiences, and contributions expected in the field of nutrition and dietetics.
• Two letters of recommendation/rating forms from former supervisors or faculty.
• Selective admissions process used to select the most qualified students. Applications are submitted through DICAS throughout the year.

See the A‑State Bulletin for full course descriptions.

Estimated Total Two‑Year Professional Program Only (MSND Degree): $18,020

Additional Program Estimates

Total Additional Program Expenses: $7,210
Total Estimate for Two‑Year Program: $25,230

Students may qualify for financial aid or scholarships through Arkansas State University. Consult the Financial Aid & Scholarships page for more details.

(Required element 8.2m)

In order to receive a M.S. in Nutrition and Dietetics from Arkansas State University that signifies completion of the Dietetics Program, a student must:

• Complete academic course requirements with a grade of C or above in all degree courses [A degree course is any course that is listed in the Bulletin as a Major Requirement for the Master of Science Degree in Nutrition and Dietetics]. (Students are allowed one grade of C throughout the program.)
• Complete all education and university requirements pertaining to the major.
• Maintain a 3.0 cumulative GPA on a 4.0 scale.
• Successfully complete five supervised practice experiences.
• Have no outstanding financial or other program obligations. Obligations include:
  • CDR/RD Exam review course purchase
  • Self‑assessment tool survey completion
  • Exit survey completion

Based on the ACEND benchmark for program completion (within 150% of the time planned for completion), this would equal a period of three years once a student is accepted into the Coordinated Program.

(Required element 8.2n)

Once students complete the MS in Nutrition and Dietetics, they will have completed the requirements for receipt of a verification statement. Upon successful completion of the CP, each student will receive Verification Statement form(s).

This is the form used by the Accreditation Council for Education in Nutrition and Dietetics to verify that the student has met all academic and supervised practice requirements for program completion in accordance with Arkansas State University and accreditation guidelines.

The verification statement is also required by the Commission on Dietetic Registration (CDR) for eligibility for the Registration Examination for Dietitians. Once the required paperwork is completed, the program director submits the registration eligibility applications to CDR. Upon notification from CDR, it is the student’s responsibility to make arrangements to schedule and take the Registration Examination.

Total: 1,080 hours*

*These are minimum hour requirements; totals could be slightly higher depending on calendar dates and schedules.

• Attain 75% average on all graded activities.
• Achieve all competency requirements, including academic and professional behavior standards, with acceptable score of 3 or above on rating scale of each rotation evaluation tool.
• Fulfill all designated hour requirements. All hours will be recorded and tracked using the Typhon management system (Required element 8.1c).
• If required hours are not completed:
  • Grade of “I” until hours are fulfilled before the next practicum begins.
  • If hours remain incomplete, grade of “F” is assigned. Student cannot proceed in the program and must reapply, resuming at the beginning of the practicum in question (space permitting).
• Professional activities promoted by the program may count toward supervised practice hours. These are recorded in the conference log within Typhon.
• Other class activities (e.g., case studies, simulations) may count toward supervised practice hours at the discretion of the practicum instructor. Alternate activities are noted on evaluation and time sheet in Typhon.

Students are responsible for securing their own sites and preceptors. For students located near Arkansas State University or in areas where faculty have connections, potential preceptors and sites have been identified. Students are not required to choose these, but local student acceptance may be limited based on availability and at the discretion of the program director.

The Academy of Nutrition and Dietetics provides a Find‑a‑Preceptor Database for program directors and students (members of the Academy) to search for and contact preceptors willing to teach students within their practice area.

Preceptors may include:

• Registered Dietitians (RD / RDN) – required for clinical rotations
• Licensed Dietitians (LD), Certified Dietitians (CDN)
• Nutritionists
• Registered Nurses (RN), Nurse Practitioners (NP), Clinical Nurse Specialists (CNS)
• Physicians’ Assistants
• Food Service Directors (schools, hospitals, nursing homes, etc.)
• Certified Diabetes Care and Education Specialists
• Administrators (e.g., nursing home or assisted living)
• Others evaluated case‑by‑case

Note: Some experiences must be supervised by RDs, while others may be supervised by team members involved in nutrition and dietetics issues.

A‑State does not require preceptors identified at application, but a list must be provided to the program director before the first program course. Faculty will evaluate potential preceptors within 1–2 weeks. Upon approval, the program director initiates the affiliation agreement process and obtains resumes.

• Must have education and experience to provide appropriate guidance.
• Must be licensed or credentialed as required by state/federal regulations.
• Clinical preceptors (Practicum IV & V) must be RDs. Community preceptors may be RDs or hold nutrition‑related positions. Food service preceptors may be managers, Certified Dietary Managers, extension personnel, or professionals with health promotion backgrounds (RD not required).
• Preceptor or another RD on staff must be available for the entire rotation.
• Must demonstrate willingness to take on responsibility for students (assignments, teaching, mentoring, evaluations, time management).
• Must demonstrate communication skills and collaborate with program director/faculty.
• Must demonstrate good people skills, patience, and understanding to teach required knowledge and skills.
• Must support Academy of Nutrition and Dietetics practice standards and preferably be a member of the Academy if an RD.
• Must be willing to use Typhon system for tracking hours and completing evaluations.

Students complete 1,080 supervised practice hours: 360 in foodservice, 180 in community, and 540 in clinical settings. All rotations/hours should be in person. Telehealth positions considered case‑by‑case.

Potential Sites for Food Service

FSM rotations may be completed at hospitals, long‑term care facilities, school nutrition programs, or university dining services. Other sites may qualify with program director approval.

Potential Sites for Community Nutrition

Community rotations should be at facilities focused on nutrition and public health. Recommended sites include SNAP, National School Lunch Program, School Breakfast Program, Summer Food Service Program, Child and Adult Care Food Program, food banks, WIC, Commodity Supplemental Food Program, Congregate/Home‑Delivered Meal Programs, and grocery stores with dietitians. Other sites may qualify with program director approval.

Potential Sites for Clinical Nutrition