INTRODUCTION
Purpose:
This report is designed as a guide for students pursuing a career in Nutrition. It contains answers about whether someone can become a Registered Dietitian with a Bachelor’s or if they need to get a Master’s to become registered. It also includes the process of achieving dietetic credentials with a Bachelor’s degree. This involves undergraduate summer opportunities and internships.
Scope:
In this report you will find steps toward earning a Bachelor’s degree in Nutrition. It will also direct students interested in obtaining Dietetic Credentials by giving advice and suggestions. This report contains course work for Nutrition Majors only. It does not have any information about Graduate School.
Methods and Research:
• Primary research for this report includes an interview with a Nutrition professor, e-mails to one of the professor’s assistants and to the Director of the Department of Nutrition, Dr. Hansen-Petric. As well as, a meeting with an advisor in the College of Education, Health, and Human Sciences.
• Secondary research include the Undergraduate Nutrition Handbook (2011-2012) and other online sources.
Organization or Criteria:
The material presented in this report will start off with tasks for each academic year, starting with sophomore year. During the senior year the key points will be narrowed down in detail for the summer, fall, and spring semesters. The second topic will be important steps toward earning internships. The third will involve tips for acquiring the letters of reference, followed by directions regarding length and content requirements for the personal statement letter.
Background or History:
Last semester, knowing that my GPA was not competitive enough to enroll into a pharmacy school, I needed to find another major. By the end of the semester, I felt overwhelmed and decided to go for a bachelor’s that would lead to a career in at least 3-4 years from now. I want to stay in the health science field because of my strong inclination towards improving peoples’ well-being. After the first couple of weeks of my Nutrition 100 course it was clear that I would love this path, I liked reading my Nutrition book and enjoyed leaning all about the subject. I am worried, however, that a dietitian career will require post-graduate education. A major objective will therefore include obtaining a step-by-step guide toward this career path. At this time, I do not wish to delay my studies. Acquiring a bachelor’s degree in Nutrition will take two and a half years and I would like to take advantage of the summer research opportunities I have heard UTK offers.
The question comes up again; “How is your diet?” Jessica revisited her diet analysis from the first week of class. She noticed that some things have changed and some things, unfortunately, have not changed. She knew that some things would not change because of the hectic and busy semester and summer she had ahead of her but the things that did change surprised her. This class did some good for her, but she still needs some work on her diet and nutrition.
Whitney, E., DeBruyne, L. K., Pinna, K., & Rolfes, S. R. (2007). Nutrition through the Life Span: Childhood and Adolescence . Nutrition for health and health care (3rd ed., pp. 301-329). Belmount: Thomson/Wadsworth.
Wardlaw, G.M. and Smith. Contemporary Nutrition: Issues and Insights. 5th Edition. Boston: McGraw-Hill, pp 85, 2004.
..., 2013). The authors state that this study presents sufficient evidence showing the important effects of CWK and subsequently supports the integration of nutrition classes within elementary school academia. The Institute of Medicine of the National Academies are currently discussing the development of US nutrition education academic standards and will likely include promotion of CWK style education into the school curriculum (Cuningham-Sabo & Lohse, 2013). Finally, the authors cite that additional studies of health and education of these programs need to be completed and documented to further show their effects and added value (Cuningham-Sabo & Lohse, 2013).
Proper nutrition is important in maintaining a long and healthy life. Most Americans are rushed due to their busy work schedules, and do not take the time to plan their diets properly. Like me, most Americans are unaware of the importance of eating a healthy diet and consume too many foods without the proper nutrients. Throughout my life I have been fortunate. I have not had any major health problems, and have been able to consume most foods without having to worry about gaining weight. These last two years, however, I started to gain weight and have become concerned with my diet. Changing my poor eating habits has been difficult for me, however, having this assignment has taught me that it is not as difficult as I previously imagined.
Sorte, J., Daeschel, I., Amador, C. (2011). Nutrition, Health, and Safety for Young Children. (Ashford University ed.). Upper Saddle River, NJ: Pearson Education, Inc.
Since 1916, the United States Department of Agriculture (the government agency responsible for all U.S. policy regarding agriculture, food, and farming) has revised their recommendations several times. Unfortunately, money talks and the USDA’s recommendations are based on outdated science and are influenced by people with business interest. Even so, its recommendations are considered almost “holy” by physicians, nutritionists, and dieters, but in reality, they are the root cause of the problem. A single visit to our local public school cafeteria and it will become clear that they do not have the best interests of the children at heart. What they are feeding our innocent children is preposterous. Doctors, the people we trust and expect to be “the experts”, do not know much about the subject of nutrition. A vast majority of medical schools in the U.S. require just 25-30 hours or less of nutrition training, and some do not require at all. So doctors must rely on the ...
Unfortunately, in today’s society, school administrators focus heavily on standardized test scores and school rankings thus adding more pressure on students and teachers. This being said, schools have begun to focus on providing healthy foods because they help increase a person’s cognitive and critical thinking ability. It is seen that nutrition plays a great role in students’ performance on exams and physical activity due to the correlation between school provided meals and low student
The aims of the study is to determine the intake of total energy, protein , carbohydrate, fat, iron, calcium and fiber within a group of students using the duplicate diet analysis, 24 hour recall and the 7 day weighed intake.
I am inspired to explore the field of dietetics which is very broad and dietitians perform a variety of functions in their jobs. As a dietitian, I can work in a wide variety of positions such as a foodservice manager in commercial or institutional, a community nutritionist, such as the WIC and Headstart, a consultant to major food corporations such as Kelloggs and Kraft or go into sales. I am very interested in working in a position where I can help people develop habits to improve their health. I may eventually go on to graduate school to advance my knowledge of dietetics.
...arable interaction between nutrition and exercise, and I appreciate a program that challenges students to see how different areas of health intersect and connect. In addition to this solid foundation of public health knowledge, George Washington’s one-on-one mentorship opportunities and customizable field and research experiences allows students to develop the skills necessary to succeed in their specific area of interest. The university’s location also provides access to a wide range of organizations, agencies, and policymakers, and the chance to work with these groups would give me unparalleled insight into public health policy. George Washington’s public health program strives to fully prepare students for successful careers in public health, and I hope to use the knowledge and experience from the program to reduce the impact of eating disorders on public health.
Food is a universal need similar to writing. Writing is one of the best means of communication and without it we would not thrive as a society. As with food, everyone needs it to be able to flourish. Writing in any field is crucial for communication especially in nutrition because dietitians are dealing with people on a daily basis. Writing in various styles encompasses most of what dietitians do for a living. The minimum degree for employment is a Bachelor’s degree, however recipients of a Master’s degree tend to go further and enjoy greater success. A career in Nutrition can be very versatile, because of its broadness. The kinds of writing that are required continue to diversify. After conducting an open-ended survey of six Nutrition majors, which comprised of three undergraduate and graduate students, responses indicated that most of the answers varied from person to person. Although, there were some answers that correlated like graduate students being more focused on quantitative analysis and the interpretation of data, including reports and charting, undergraduate students writing style are more centered on research papers.
Ever since my mother was a young girl my grandmother, her mother, always prepared healthy, nutritional meals. Because of my grandmother, my mother learned a great amount of information on how to maintain a healthy diet. For the reason of my mother’s learning, from the time when I was a young girl my family has always had an interest in nutrition and maintaining a healthy diet. My parents always cook nutritional meals, being cautious of what ingredients they were placing into foods. Throughout the years, I learned what healthy food sources to consume and what not to. Learning about being a healthy eater encouraged me to want to help others maintain a healthy diet; therefore I want to become a nutritionist.
define our overall health and well-being. Sometimes, our unhealthy diet can be seen on the outside (body fat, skin troubles, nail color, etc.) , but the majority of the time, the effects of our unhealthy diet cannot be seen (fat around the organs, blood clots, etc.). Healthy diet choices are harder to make in college, especially during sophomore and freshman year. The transition from home cooked food to college food is a dietary struggle. At home, the student’s diet is often regulated by parents. In college, the student’s diet is left to be regulated by themselves. Going from being fed to feeding yourself is often what many students have to get used to. The biggest
American Dietetic Association. Position Paper on food and nutrition misinformation on selected topics. Journal of the American Dietetic Association. 1974;66: 277-80. Dagnelie, P.C., Van Staveren, W.A. and a slew of Hautvast.