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6 Rationale for Combined BS/MS in Dietetics Program at Texas Christian University Background o The TCU Department of Nutritional Sciences (NTDT) Coordinated Program (CP) in Dietetics is an Accreditation Council for Education in Nutrition and Dietetics (ACEND) accredited program. o Currently the requirements to take the Registration Examination for Dietitians are: 1) a bachelor s degree and 2) successful completion of a minimum of 1200 hours of Supervised Practice (SP) from an ACEND accredited program. Upon successful completion of the registration exam, practitioners may use the credential Registered Dietitian (RD) or Registered Dietitian Nutritionist (RDN). o The TCU CP requires a bachelor s degree in order to earn the verification statement. The verification statement is the documentation required by Commission on Dietetic Registration (CDR) to take the Registration Examination for Dietitians. CDR has sole and independent authority in all matters pertaining to RD/RDN certification. o The focus of the TCU CP is Nutrition Education. Every career path within dietetics requires a solid understanding of nutrition education and abilities to apply these principles. Purpose of Proposed Master of Science in Dietetics at TCU o CDR has mandated that a graduate degree is required in addition to the SP hours in order to sit for the Registration Examination for Dietitians by January, o CDR has also recommended that ACEND require an ACEND-accredited graduate degree program and/or consortium that integrates both the academic coursework and SP components into a seamless (1-step) program as a requirement to obtain the future entry-level RD credential. o There are currently only two master s degree level CPs in Texas and 2 in the U.S. o The NTDT faculty propose that the incoming freshmen class of fall 2018 be on track to start the BS/MS track in fall A thesis and non-thesis option will be proposed for the MS in Dietetics. o One additional non-tenured 12-month faculty member at the Professor of Professional Practice rank (PhD preferred) is requested to support the combined program.

7 Mission The mission of the MS in Dietetics is to support the missions of the University, college and department by providing a quality advanced academic curriculum with a concentration in nutrition education that prepares students to be scientifically competent, accountable and ethically responsible citizens who are prepared to be productive, self-educating leaders within the dietetics profession and the global community. Program Goal #1 - To prepare graduates to achieve Knowledge Requirements and Competencies as Registered Dietitian Nutritionists (RD/RDN). Objective Measure 1.a: Over a five-year period, 80% of program students will complete program/degree requirements within 150% of the time planned for completion. Objective Measure 1.b: Over a five-year period, the pass rate for program graduates taking the Registration Examination for Dietitians the first time will be at least 80% (ACEND national benchmark). Objective Measure 1.c: Over a five-year period, 70% of program students will receive a "satisfactory/competent/beginner" or better rating from preceptors on summative evaluations. Objective Measure 1.d: Over a five-year period, 70% of program students will rate the relevancy of supervised practice experiences as "good" to "excellent". Objective Measure 1.e: On the three-year post graduate survey, 70% of program graduates who complete the alumni survey will report that they participate in nutrition education in their employment and/or volunteer/service activities. Program Goal #2 - To provide graduates with adequate knowledge and skills to secure employment and/or post-graduate education. Objective Measure 2.a: Over a five-year period, 70% or more of program graduates who sought employment in dietetics will be employed within twelve months (ACEND national benchmark) of program completion. Objective Measure 2.b: Over a five-year period, 80% of program graduates (on the Exit Evaluation) will indicate their readiness for employment as entry-level dietitians as "good" to "excellent". Objective Measure 2.c: On the three-year Alumni Survey, 70% of program graduates who complete the alumni survey will rate his/her perceptions of preparedness as "good" to "excellent". Objective Measure 2.d: On the three-year Employers of Alumni Survey, 70% of employers of program graduates (alumni) who complete the survey will rate the preparedness of the graduate to work in an entry-level dietetic position as "good" to "excellent". Program Goal # - To prepare graduates to continually participate in professional activities and education, research, service, and growth. Objective Measure.a: On the three-year Alumni Survey, 75% of program graduates who complete the alumni survey will indicate they hold membership in a professional and/or volunteer/ service organization. Objective Measure.b: On the three-year Alumni Survey, 75% of program graduates who complete the alumni survey will indicate they participate in continuing education activities. Objective Measure.c: On the three-year Alumni Survey, 25% of program graduates who complete the alumni survey will indicate their employment and/or volunteer/service responsibilities include opportunities for professional growth and/or leadership. Objective Measure.d: 50% of MS graduate student research will be presented at a state or national professional meeting or published in a peer reviewed journal within years of program completion.

8 Sequence of Courses for a Student Majoring in the Combined BS/MS Dietetics Department of Nutritional Sciences Texas Christian University First Year (Courses are listed by number, title, and credit hour for each semester) Fall Semester Spring Semester Summer NTDT 1000 Contemporary Issues in NTDT 1010 Food Preparation HEE or HMVV Nutrition (NSC, GA) CHEM 1011 General Chemistry NTDT 2040 Nutrition MATH 1004 Elementary Statistics (MTH) CHEM 1012/10122 General Chemistry Lec/Lab (NSC) 5 SOCI 2021 Introductory Sociology (SSC, CA) ENGL 1080 Freshman Composition (WCO) HEE or HMVV HEE or HMVV Total Credit Hours 15 (Fall) + 17 (Spring) + (Summer) = 5 Credit Hours for First Year Second Year (Courses are listed by number, title, and credit hour for each semester) Fall Semester Spring Semester Summer NTDT 2116 Food and Culture (CA) NTDT 012 Nutrition Throughout CHEM 012 Organic Chemistry (if the Life Cycle (WEM) needed) or HEE or HMVV BIOL 2024 Microbiology 4 NTDT 01 Medical Terminology 1 CHEM 012 Organic Chemistry or BIOL Physiology 4 HEE or HMVV ECON 1022 Microeconomics (SSC) or ECON 102 Macroeconomics (SSC) ENGL 2080 Sophomore Composition (WCO) MARK 065 Principles of Marketing MANA 065 Survey of Management PSYC 20 Basic Leadership Skills (CSV) Total Credit Hours 16 (Fall) + 17 (Spring) + (Summer) = 6 Credit Hours for Second Year Third Year (Courses are listed by number, title, and credit hour for each semester) Fall Semester Spring Semester Summer NTDT 01 Meal Management NTDT 01 Food Systems Management NTDT 0144 Quantity Foods 4 NTDT 0 Medical Nutrition Therapy I NTDT 00 Communication and Education NTDT Research Practice 1- for Food, Nutrition, and Dietetics (OCO) NTDT 02 Essentials of Dietetic Practice NTDT 4040 Research Methods in Nutrition (WEM) HEE or HMVV Total Credit Hours 1 (Fall) (Spring) = Credit Hours for Third Year Fourth Year (Courses are listed by number, title, and credit hour for each semester) Fall Semester Spring Semester Summer NTDT 40 Medical Nutrition Therapy II NTDT Research Practice II 1- NTDT 600 Advanced Supervised Practice I NTDT 400 Supervised Practice I NTDT 401 Supervised Practice II NTDT 6097 Nutritional Sciences Graduate Seminar NTDT 404 Nutritional Biochemistry NTDT 555 Experimental Food Science NTDT 4041 Business Principles in Dietetics NTDT 554 Biochemical, Physiological, and Molecular Aspects of Human Nutrition NTDT 4060 Nutrition Counseling NTDT 556 Community Nutrition and Public Health (CSV) NTDT 5597 Nutritional Sciences Seminar Total Credit Hours 15 (Fall) (Spring) = 1- Credit Hours for Fourth Year + 6 Summer (fifth year) =7-9

9 Fall Semester Spring Semester Summer NTDT 601 Advanced Supervised Practice II NTDT 6044 Nutritional Genomics NTDT 6024 Advanced Supervised Practice III 4 NTDT Advanced Research Practice 1- NTDT 6045 Nutrition Ecology, Food, and Sustainability Total Credit Hours 9 (Fall) +5-7 (Spring) = Credit Hours for Fifth Year Yellow Undergraduate courses Green Undergraduate/Graduate courses (dual credit) Blue Graduate courses

10 Combined BS/MS in Dietetics Course Credit Explanation Undergraduate NTDT Courses: Course number and name Core Curriculum Credit Hours NTDT 1000 Contemporary Issues in Nutrition NSC, GA NTDT 1010 Food Preparation NTDT 2040 Nutrition NTDT 2116 Food and Culture CA NTDT 012 Nutrition Throughout the Lifecycle WEM NTDT 01 Meal Management NTDT 0144 Quantity Foods NTDT 02 Essentials in Dietetics Practice NTDT 00 Communication and Education for OCO Food, Nutrition and Dietetics NTDT 01 Food Systems Management NTDT 01 Medical Terminology 1 NTDT 0 Medical Nutrition Therapy I NTDT Research Practice I 1- NTDT Research Practice II 1- NTDT 400 Supervised Practice I* NTDT 401 Supervised Practice II* NTDT 40 Medical Nutrition Therapy II NTDT 404 Nutritional Biochemistry NTDT 4040 Research Methods in Nutrition WEM NTDT 4041 Business Principles in Dietetics NTDT 4060 Nutrition Counseling TOTAL Undergraduate Associated Requirements: BIOL Physiology 4 BIOL 2024 Microbiology 4 CHEM 1011 General Chemistry CHEM 1012/10122 General Chemistry NSC 5 Lecture/Lab CHEM 012 Organic Chemistry ECON 1022 or 102 Microeconomics or SSC Macroeconomics MANA 065 Survey of Management MARK 065 Principles of Marketing MATH 1004 Elementary Statistics MTH PSYC 20 Basic Leadership Skills CSV SOCI 2021 Introductory Sociology SSC, CA TOTAL 7

11 Additional Undergraduate Core Curriculum Requirements & Electives: ENGL 1080 Freshman Composition WCO ENGL 2080 Sophomore Composition WCO CHOICE FAR CHOICE LT/HUM CHOICE RT/HUM CHOICE HUM CHOICE HT/SSC TOTAL 21 Dual Credit Undergraduate/Graduate Courses: NTDT 554 Biochemical, Physiological, and Molecular Aspects of Human Nutrition NTDT 555 Experimental Food Science NTDT 556 Community Nutrition and Public CSV Health NTDT 5597 Nutritional Sciences Seminar TOTAL 12 Graduate NTDT Level Courses: NTDT Advanced Research Practice 1- NTDT 600 Advanced Supervised Practice I* NTDT 601 Advanced Supervised Practice II* NTDT 6024 Advanced Supervised Practice III* 4 NTDT 6044 Nutritional Genomics NTDT 6045 Nutrition Ecology, Food, and Sustainability NTDT 6097 Nutritional Sciences Graduate Seminar TOTAL * indicates Supervised Practice courses Total Undergraduate Hours Total Graduate Hours NTDT, Associated Requirements, Core Dual Credit = 12 Curriculum and Electives = hours Dual Credit = 12 Graduate Level = TOTAL = TOTAL = 2-4 In addition, students pursuing the Thesis option must take hours each of NTDT and NTDT