Bachelor of Nutrition and Dietetics: Concentration in Dietetics and Nutrition Science at San Francisco State University

The Nutrition and Dietetics program prepares students for careers in clinical dietetics, foodservice systems management, and nutrition education in hospitals, communities, industry, or government agencies. Two concentrations are offered:

1. Dietetics & Nutrition Science
2. Foods & Community Nutrition

The Bachelor of Science in Nutrition & Dietetics is an accredited Didactic Program in Dietetics (DPD) and meets the Accreditation Standards of the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics.

Accreditation Council for Education in Nutrition and Dietetics Academy of Nutrition and Dietetics
120 South Riverside Plaza, Suite 2190
Chicago, Illinois 60606-6995
Phone: 800-877-1600, ext. 5400
Web site: https://www.eatrightpro.org/acend

1. Students will articulate an understanding of food safety, management, and business theories as they apply to foodservice systems.
2. Students will analyze the impact of public policy, multidisciplinary teams, and healthcare systems on nutrition practice.
3. Students will use scientific research, current information technologies, and critical thinking skills to support evidence-based practice in the field of nutrition and dietetics.
4. Students will engage in professional communication skills such as counseling techniques, oral presentations, and written documentation to effectively meet the needs of diverse populations.
5. Students use the Nutrition Care Process to enhance the nutritional status and quality of life of diverse individuals, groups, and populations throughout the lifecycle.
6. Students will demonstrate competency in required biological and physical science courses to create a foundation for upper-division curricula and future professional practice.
7. Students will identify and evaluate issues of social responsibility, the scope of practice, professional behavior and expectations, and Code of Ethics.