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Dietitian Education Program (DEP)

Bachelor of Science Degree Granted

The dietitian education program (DEP) at Buffalo State has been an accredited dietetic program since 1973. It is the only coordinated program in the SUNY system.

The DEP is currently accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995, (312) 899-5400.

Target Measures

  • Ninety percent of graduates will rate their performance (on a one year post graduation survey) at least 3 on a 1 to 5 scale
  • Ninety percent of employers will rate graduates performance at least a 3 on a 1 to 5 scale on a one- year post graduation survey
  • Ninety percent of graduates who are first-time test takers will pass the registration examination within one year after graduation
  • Ninety percent of graduates who begin the DEP will complete it
  • Seventy-five percent of graduates will have jobs in the field and/or entered graduate school within one year of graduation
  • Seventy-five percent of graduates will report participation in continuing education activities, pursuing practice certification, or pursuing graduate credit or additional degrees when surveyed one year after graduation
  • All students will complete a professional development portfolio that meets 90 percent  of the pre-determined criteria developed by faculty
  • Five community requests for food and nutrition information will be received per academic year
  • Two incidences of student participation in community activities and one incidence per faculty member of faculty participation in community activities will be reported
  • One hundred percent of the students will meet minimum department standards established for the achievement of ACEND Core Knowledge and Competencies, Program Emphasis competencies and professional development
  • Ninety percent of seniors will rate how well the Program met their needs related to accomplishing the ACEND Core Knowledge Competencies, and Program Emphasis competencies via exit evaluation surveys at least a 3 on a scale of 1 to 5
  • Eighty percent of graduates will rate their experience at the College via a College Alumni Survey and/or SUNY Student Satisfaction Survey at least a 3 on a scale of 1 to 5
  • Ninety percent of students will rate instructors as being competent and meeting their needs on supervised practice instructor evaluations
  • Eighty-five percent of students will respond with more positive than negative responses on end of the semester course evaluation survey form
  • Eighty-five percent of supervised practice site personnel will report positive experiences with students and faculty on surveys completed at least annually
  • Positive feedback on Program participation in Departmental student outcome assessment initiatives from responsible college personnel
  • Majority of Advisory Board and supervised practice site personnel will indicate that Program curriculum and experiences are consistent with what they see as the needs of the profession and employees
  • Program curriculum will be accepted by the college as being consistent with college guidelines/requirements
  • ACEND accreditation will be maintained

Note: Target Measures are being reviewed and may be modified. 

Program Outcome Data

The program outcome data is reported in the annual report, self-study, and program assessment report (PAR) that are submitted to ACEND for continuing accreditation and reaccreditation of the program. The annual report is submitted every fall. The submission of a self-study followed by a site team visit occurs every seven years. The program outcome data may be obtained from the DEP director and the chairperson of the department.

Admissions Requirements

  • Admission to the college
  • Attainment of a minimum 2.75 grade point average (GPA) at the time the program is started in the fall semester
  • Completion of the following pre-requisite courses by the fall semester when the program is started:

    NFS 100 Introduction to Food Preparation
    NFS 102 Introduction to Nutrition
    NFS 111 Applied Management in Dietetics I
    NFS 200 Applied Food Chemistry
    NFS 211 Applied Management in Dietetics II
    NFS 230 Introduction to the Profession
    NFS 302 Advanced Nutrition
    NFS 315 Life Cycle/Community I
    BIO 100 Principles of Biology (not BIO 101)
    CHE 111 and 112 Fundamentals of Chemistry I and II
    CHE 321 Principles of Organic Chemistry   
    CHE 322 Biological Chemistry
    BIO 308/309 Human Anatomy and Physiology with Lab
    PSY 101 Introduction to Psychology
    SOC 100 Introduction to Sociology
  • Completion of the selection process

Selection Criteria

Selection criteria are not listed in order of importance, but rather in order of completion.

  • Application form
  • GPA of 2.75 or higher
  • Completion of pre-requisite courses
  • Personal Statement
  • Submission of two comment forms from faculty or employers
  • Completion of at least two interviews with selection committee members

Admissions timeline

An information meeting is held in early December to distribute applications, explain the selection process and associated deadlines and to answer applicant questions. The selection process occurs during the spring semester. Students not currently enrolled at Buffalo State may contact the department in early December for application information and deadlines. A department faculty committee selects no more than 16 students to the dietitian education program each year. Enrollment is limited because of the supervised practice component of the program and program accreditation.

Program Emphasis

Currently, the DEP program is transitioning from a generalist emphasis to a new emphasis of nutrition communication. The competencies associated with this emphasis are included in the DEP Handbook for Students.

Program Requirements

The baccalaureate degree in the DEP requires a total of 129–162 credits. Of these, 33–39 credits are in the areas that meet the Buffalo State Intellectual Foundation (General Education) requirements, 47 credits are didactic, and 27 credits are supervised practice. Thirty-nine credits are courses from outside the Department that are required to meet some of the ACEND Core Knowledge and Competencies for the RD and may meet some of the Intellectual Foundation requirements.

The following are the requirements:

I. Intellectual Foundation (General Education) Requirements (33-34 credits)
II. Required Courses for Major**        
A. Department - didactic courses for DEP (47 credits)
NFS 100 Introduction to Food Preparation (3)        
NFS 102 Introduction to Nutrition (3)        
NFS 111 Applied Management in Dietetics (3) I        
NFS 200 Applied Food Chemistry (3)        
NFS 211 Applied Management in Dietetics II (3)        
NFS 230 Introduction to Dietetics Profession (2)                
NFS 302 Advanced Nutrition (3)        
NFS 311 Applied Management in Dietetics (3) III    
NFS 315 Life Cycle/Community I (3)        
NFS 316 Life Cycle/Community II (3)        
NFS 330 Integrative and Functional Nutrition (1)    
NFS 401 Medical Nutrition Therapy I (4)        
NFS 402 Medical Nutrition Therapy II (3)        
NFS 403 Medical Nutrition Therapy III (3)        
NFS 405 Principles of Nutrition Education (2)
NFS 411 Applied Management in Dietetics IV (2)                                                                 
NFS 430 Introduction to Nutrition Research (3)     

B. Department - supervised practice courses for DEP (27 credits)    
NFS 445 Nutritional Care A (3)        
NFS 446 Nutritional Care B (4)        
NFS 447 Nutritional Care C (5)        
NFS 448 Nutritional Care D (5)        
NFS 449 Nutritional Care E (2)        
NFS 450 Senior Practicum in Dietetics (4)*        
NFS 451 Specialty Practice (1)        
NFS 471 Experience in Health Care Food Service Systems (3)    
*Designated W (writing intensive course)

C. Required Courses Outside the Department** (39 credits)
BIO 100 Principles of Biology (3)    
BIO 210 Microbiology (3)    
BIO 308 Human Anatomy and Physiology (3)    
BIO 309 Human Anatomy and Physiology Lab (1)    
CHE 111 Fundamentals of Chemistry I (4)    
CHE 112 Fundamentals of Chemistry II (4)    
CHE 321 Principles of Organic Chemistry (4)     
CHE 322 Biological Chemistry (4)    
CIS 101 Computer Fundamentals (3)    
ECO 305 Statistics for Economics (3)
MAT 311 Introductory Probability and Statistics (3)    
LIB 100 Introduction to Library Research Methods (1)    
PSY 101 Introduction to Psychology (3)    
SOC 100 Introduction to Sociology (3) 

Intellectual Foundations Sequence for Junior and Senior Years. >>



Dietetics and Nutrition

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