Search options
Choose a Campus
Home / Academics /

Dietetics and Applied Nutrition (B.S.)

In this section

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’s 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.

Our Didactic Program in Dietetics and Applied Nutrition (DPD) will provide you with the academic framework to prepare for the national examination administered by the Commission on Dietetic Registration.

About the DPD Handbook
The Didactic Program in Dietetics & Applied Nutrition Handbook, linked below, contains the following required information:

  • Accreditation status
  • Program mission, goals and outcomes
  • Program admission requirements
  • Cost to the student
  • Graduation completion requirements
  • Program outcomes data
  • Requirements to become a registered dietitian and dietetics technician, registered
  • Computer matching information
Appy to JWU Request Information
My entire staff, almost exclusively, consists of past JWU interns. Always stay in touch with your previous employers to let them know how you are doing — you never know when something might open up. KERRI DOTSON '13, RD, Tulane University

Infographic: University Student Faculty Ration

This program is available in Providence. To view a full course listing, see the JWU Catalog link below. Admissions is contingent upon you meeting the technical standards for this program. To learn more, please visit the JWU Catalog's technical standards page.

Featured Faculty

$imageAlt
Kara Cucinotta

Associate Professor + Department Chair

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

$imageAlt
Todd Seyfarth

Associate Professor

The recipe for good health is exercise, stress management, plenty of sleep and, of course, food — especially food rich in fiber and antioxidants.

$imageAlt
Jonathan Poyourow

Assistant Professor

As a sports dietitian at JWU, I get questions all the time about how athletes should eat.

Sample Courses

  • Life Span Nutrition
  • Human Physiology
  • Medical Nutrition Therapy
  • Therapeutic Cuisine
  • Athletic Performance Cuisine
  • Internship

Explore the full JWU Catalog course listing:

Providence

Didactic Program in Dietetics (DPD) Handbooks:

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.

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
Agricultural and Food Scientists 7% $64,020
Community Health Workers 12% $39,540
Dietetic Technicians 6% $27,140
Dietitians and Nutritionists 11% $60,370
Health Educators 10% $54,220
Health Educators and Community Health Workers 11% $46,080
Health Specialties Teachers, postsecondary 23% $97,370
Home Economics Teachers, postsecondary 4% $71,380
Self-enrichment Education Teachers 12% $38,720

*Source: Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook. Job outlook: 2018-2028. Median salary: 2018.

Jen Welper '06 of the Mayo Clinic

Profile: Jen Welper '06 of Mayo Clinic

Jennifer Welper’s interest in culinary nutrition was sparked by a tragic event — the death of her beloved grandfather. “I was raised on a dairy farm in Minnesota,” the 180th Distinguished Visiting Chef (DVC) told a packed auditorium full of culinary students, many of them on the culinary nutrition/dietetics track. “Meat and potatoes country. My grandfather was only 68, and he died of complications from diabetes and heart failure. Once I arrived at Johnson & Wales, it was a revelation to learn that these diseases are preventable through proper nutrition.”

This profound lesson set Welper on a path to make a difference to others through nutrition, teaching and an unfailingly positive attitude.

As Executive Wellness Chef 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.”

Faculty Contact

Kara Cucinotta, MS, RD, CNSC, LDN
Department Chair, Nutrition and Dietetics
Dietetics and Applied Nutrition Program Director
401-598-2727
Contact the Department

How JWU Ranks

Chef Todd Seyfarth '01
“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

Alum Donna McCain '15
“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