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Bachelor of Science
Dietetics and Applied Nutrition

Join a Legacy of Culinary Excellence

Program Overview

WHAT’S THE CONNECTION between food, nutrition and health? What does it take to identify nutrition-related problems? How do we find solutions? Our Dietetics and Applied Nutrition bachelor of science degree explores these questions and more, giving you the tools you need to become a Registered Dietitian Nutritionist (RDN).

You’ll focus on subjects ranging from culinary fundamentals, nutrition, science and food service systems management. And find answers to the whys behind nutrition principles by taking classes such as microbiology, chemistry and human physiology. Plus, as you create nutrition care plans and refine sensory evaluation techniques, you’ll develop your nutritional diagnostic skills.

In this video, Nina Palmer '22 discusses why she chose JWU’s program:

Our Didactic Program in Dietetics (DPD) is a unique program that combines culinary science with a culinary arts foundation. JWU’s program provides the academic framework to prepare students for graduate school and supervised practice, leading to eligibility for the CDR credentialing exam to become a Registered Dietitian Nutritionist (RDN).

For more information on the pathway to become a RDN, visit the Academy of Nutrition and Dietetics. For program outcomes data, contact Program Director Kara Cucinotta.

Individual states may require specific licensing or professional certification in addition to earning a degree in order to practice in the field. For more information, visit the Catalog’s Licensure & Professional Certification Disclosures.

Build Your Foundation: Culinary Arts

Your Dietetics and Applied Nutrition degree builds upon a foundation of culinary arts courses that provide you with a unique skillset integrating culinary skills and nutrition knowledge. The foundational culinary courses in your first two years provide you with culinary expertise and techniques, leadership in the kitchen, and other essential skills.

CUL1100: Introduction to Culinary Skills and Techniques
CUL1210: Breakfast & Lunch Cafe
CUL1320: Elements of a la Minute Cooking
CUL1410: Contemporary Cooking & Leadership Functions

My continuous goal as an educator is to inspire my students to incorporate the principles of nutrition into their career aspirations, as well as their personal lives. KARA CUCINOTTA, DCN, MS, RDN, LDN, CNSC, '06

Advantages of JWU’s Unique Didactic Program

The attention and experience you receive at Johnson & Wales more than prepares you for your future. Unlike larger universities where you can get lost in lecture halls, at JWU your professors will know your name, mentor you along your path, and work alongside you on group projects and interdisciplinary collaborations — like our work with Brown University’s Warren Alpert Medical School to help medical students learn to integrate healthy eating into their future medical practice.

Get the full picture by downloading the Dietetics infographic for details on all the advantages of earning your bachelor of science degree here.

Dietetics & Applied Nutrition Quick Facts & Infographics

Dietetics and Applied Nutrition Infographic PDF

Sample Dietetics & Applied Nutrition Courses

Food Science
Community Nutrition
Human Physiology

Lifespan Nutrition
Medical Nutrition Therapy
Applied Culinary Nutrition

Therapeutic Cuisine
Introduction to Menu Planning & Cost Controls

Explore the full JWU Catalog course listing:

Providence

Student-faculty ratio and career outcomes infographic.

For an explanation of the career outcomes rate and other information, visit JWU Student Consumer Information.

Admissions is contingent upon meeting the technical standards for this program. Learn moreby visiting the JWU Catalog’s technical standards.

Two students walk by Gaebe Commons

Special Event: Open House

Campus is open for you! Take a student-led walking tour and meet with Admissions, Student Financial Services, Faculty, Residential Life and more. Learn more about academics and meet professors and the college dean, too.

Featured Dietetics Faculty

Kara Cucinotta

Program Director and Associate Professor

I practiced dietetics for 7 years, working with adult and pediatric patients + clients in inpatient hospitals, outpatient clinics, and a private practice.

Allison Acquisto

Associate Professor

I am a member of the Academy of Nutrition and Dietetics and faculty advisor to the JWU Nutrition Society.

Occupational Outlook*

Some professions may require additional study, background checks, certifications, licenses, exams and/or experience as required qualifications for employment. Students are responsible for verifying that they can meet the employment requirements of potential employers.

Occupation	Growth	Median Salary
Healthcare Diagnosing or Treating Practitioners	9%	$81,270
Dieticians and Nutritionists	7%	$61,650

_{*Source: Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook. Job outlook: 2021-2031. Median salary: May 2021.}

Program Director Cucinotta Earns Top RIAND Honor

Associate Professor Kara Cucinotta has been honored by the Rhode Island Academiy of Nutrition & Dietetics (RIAND) as their 2023 Outstanding Dietitian of the Year. This well-deserved recognition highlights Cucinotta's exceptional leadership, dedication, and service to the nutrition and dietetics profession.

RIAND describes the annual honor as follows: “The Outstanding Dietitian of the Year (ODY) Award recognizes the commitment to excellence made by an individual who has demonstrated outstanding leadership and service to the profession. The ODY award is for those who display active participation and service in RIAND, provide a positive image, serve as a pacesetter and innovator, & further profession through mass media.”

Congratulations to Associate Professor Kara Cucinotta on winning the @RIAcadNutrition Outstanding Dietitian of the Year Award. This well-deserved recognition highlights Cucinotta's exceptional leadership, dedication, and service to the nutrition and dietetics profession. 🏆 pic.twitter.com/NagNSvYoid
— Johnson & Wales University (@JohnsonAndWales) August 4, 2023

Mayo Clinic Executive Wellness Chef Jen Welper '06 at the FIT Symposium.

Centering Wellness through Food: Jen Welper '06 of Mayo Clinic

Speaking recently at JWU’s annual FIT Symposium, Jen Welper '06 ended the day by focusing on ways to add more balance to our lives.

As the wellness executive chef at the Mayo Clinic, Welper brings good humor and tireless enthusiasm to the practical job of changing the perception of “healthy” food: “It’s really hard to market healthy,” she explained. “There’s this automatic connotation that’s negative.” But she is determined to change that: “We’re not taking away flavor, we’re adding nutrition.”

“We’re not taking away flavor; we’re adding nutrition.”

At the clinic, Welper boosts the functional nutrition of dishes with clever swaps (cauliflower in a breakfast frittata for a whole serving of veggies) and smart deployment of fats (like cheese). Since “people don’t do well with drastic [diet] changes,” she opts for subtle tweaks that boost flavor without sacrificing nutritional value. She illustrated her methods by cooking a delicious quinoa bowl with diced sweet potato and zesty chopped poblanos.

At the Mayo Clinic, Welper wears many hats, but much of her time is spent teaching cooking classes to give clients the tools to cook healthy food for themselves at home. “I’m very practical — I always try to make these dishes relatable and replicable in a home kitchen.”

At the clinic, Welper prioritizes the idea of mindful eating: “Be aware of what you’re eating, and really take the time to enjoy it.”

About the DPD Handbook

The Didactic Program in Dietetics (DPD) Handbook, linked below, contains the following required information:

Accreditation status
Program mission, goals and objectives
Program admission requirements
Cost to the student
Graduation completion requirements
Requirements to become a registered dietitian and dietetics technician, registered
Computer matching information

Didactic Program in Dietetics (DPD) Handbooks:

2016-17 Culinary Nutrition (PDF)
2023-24 Dietetics and Applied Nutrition (PDF)

In addition to classes, free elective credit can be applied to a number of options such as Directed Experiential Education (DEE), internship, minor or study abroad. You are encouraged to contact an advisor before scheduling free elective credits.

2024 Graduate Degree Requirement

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).

To explore more graduate degree programs at JWU, visit JWU Master’s Programs of Study.

Denver Didactic Program in Dietetics (DPD) Accreditation/Teach-Out Information

Information for Graduates of the Denver Culinary Nutrition DPD

Graduates of the JWU Denver’s Culinary Nutrition program that was taught out at the now-closed Denver Campus should contact the JWU Providence DPD Program Director Kara Cucinotta with any questions related to program records, Verification Statement eligibility and processing, and eligibility to pursue supervised practice and/or to sit for credentialing examinations.

Program Accreditation

The Dietetics and Applied Nutrition program is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND).

Accreditation Council for Education in Nutrition and Dietetics
120 South Riverside Plaza, Suite 2190
Chicago, IL 60606-6995
ACEND@eatright.org
800-877-1600 Ext. 5400
Eatrightpro.org/acend

Accreditation Status: Accredited
Date of Initial Accreditation: 6/1/2000
Accreditation Term Ends: 6/30/2030

Faculty Contact

Kara Cucinotta, DCN, MS, RDN, CNSC, LDN
Department Chair, Nutrition and Dietetics
Dietetics and Applied Nutrition Program Director
401-598-2727 | Instagram: Dietetics & Applied Nutrition
Email the Department

“Culinary medicine is applied nutrition. It’s looking at evidence — a study that says ‘these foods are likely to have X result’ — and saying, ‘Here’s how we create a menu that can hopefully prevent or manage disease.’” CHEF TODD SEYFARTH
Associate Professor

It’s all about who you are as a person. Are you able to communicate with kitchen staff as well as the athletes? Your job is to give the athlete good food, so you need to take care of everything behind the scenes to make sure that happens. DONNA MCCAIN '15
Clemson University Executive Performance Chef

Bachelor of Science Dietetics and Applied Nutrition