Become a Nutrition Professional

at Framingham State College

College Website: www.framingham.edu

________________________________________________________

    Have you considered pursuing a career in 
Food and Nutrition?

The Bachelor of Science Degree in Food and Nutrition offered through the Department of Family and Consumer Sciences at Framingham State College prepares professionals who are equipped to compete in the growing food and nutrition field.  There are 3 major undergraduate concentrations (see below).  The Coordinated Program in Dietetics allow students to complete requirements of the American Dietetic Association to become a Registered Dietitian.

The Master of Science Degree in Human Nutrition and Dietetics offered through our department integrates advanced study of nutrition science, physiology, and biochemistry with applied nutrition and dietetics.  Concentrations in Human Nutrition in the Coordinated Program in Dietetics allow students to complete requirements of the American Dietetic Association to become a Registered Dietitian.  For more information on the Master of Science Degree, contact the Division of Graduate and Continuing Education: 
www.framingham.edu/graduate_continuing.htm

The three undergraduate major concentrations are:

•   Food and Nutrition Dietetics

•     Applied Nutrition

•     Coordinated Program in Dietetics

Jobs are plentiful in all three areas. 

Prospective career options include:
     -   Clinical dietetics
    -    Community nutrition
    -    Sports nutrition
    -    Health and wellness education
    -    Nutrition research
    -    School food services
    -    Food service management

Graduates obtain careers in non-profit health agencies, hospitals, clinics, fitness and corporate wellness programs, consumer affairs, nutrition research laboratories, private practice, and business (diet analysis software, commercial nutritional product companies).

return to top

More about our three major concentrations:

The Food and Nutrition Dietetics concentration provides all of the coursework for the “Didactic program in Dietetics.” The Didactic Program in Dietetics (DPD) is a term used by the American Dietetic Association (ADA) to describe the program approved under the Standards of Education as meeting academic requirements for admission to a supervised practice program.  Framingham State College has one of 229 Didactic Programs that have been approved by the American Dietetic Association.  Upon completion of the B.S. degree with the Food and Nutrition Dietetics concentration, graduates must complete a Dietetic Internship, which is a post-baccalaureate supervised practice usually administered by a hospital or medical center.  Once the internship is complete (usually one year), graduates are eligible to take the Registration Examination for Dietitians. 

The Coordinated Program in Dietetics concentration combines the academic and supervised practice experience requirements with the degree program.  All undergraduate Food and Nutrition majors are first admitted into the Food and Nutrition Dietetics Concentration.  If interested in the Coordinated Program, they must then apply for admission.  This is usually done during the sophomore year, once the program pre-requisites have been completed.  During the junior and senior years, students who are accepted into the coordinated program affiliate with dietary/foodservice/community programs in hospitals, schools, businesses and health centers, where they complete “supervised practice hours,” in addition to their coursework.  Upon graduation, they are eligible to take the Registration Examination for Dietitians.

Students who choose either our Food Nutrition and Dietetics or Coordinated Program in Dietetics concentrations are RD-eligible.  For more information on the requirements to become a Registered Dietitian, visit the American Dietetic Association website: 
www.eatright.org/becomeanrd.html 

return to top

The Applied Nutrition concentration is for students who do not plan to pursue requirements for the Registration Exam for dietitians.  Students take basic science courses in chemistry and biology in addition to a core of food and nutrition courses that provide a general background in nutrition and health, community nutrition, and foodservice management.  Students choose a minor that provides an area of specialization.

For a complete listing of all course requirements for all 3 major concentrations, visit our departmental listing on the college website: http://www.framingham.edu/family.html

return to top

What is special about our program?

•  Food and Nutrition is an area of distinction in Framingham  State College’s mission statement.

•  Our Food and Nutrition graduates score above the national average on the Registration Exam for Dietitians.

• Students in our program get a lot of individual attention, strong advisement, and career counseling.  Our  average class size is 15-25 students.

• Our facilities are contemporary and include two food laboratories with state-of-the-art demonstration capabilities, wireless computer technology, and "smart classrooms."  

• A new state-of-the art Athletic and Recreation Center opened in the fall of 2001.  Part of our sports nutrition course includes hand-on fitness experience and our students get an opportunity to practice their nutrition assessment and counseling skill on athletes.  Visit the Athletic and Recreation Center website: http://www.framingham.edu/athletics/facility.htm

• Our coursework is firmly based in chemistry and biology.  Nutrition and food classes apply scientific principles to health and wellness, physical fitness and sports performance, prevention and treatment of disease, food science, psychological/sociological aspects of eating, and nutrition research.  Students develop their skills in computer assessment, counseling, communications, management, and critical thinking.

• The food and nutrition field is growing and includes very diverse job prospects.  

return to top

We suggest you visit some of the following websites for more information about career paths:

1.    General resources/job hunting:
      DietitianCentral.com contains interactive features such
      as job boards, original articles, message boards, resume postings, links,
      and online polls.    http://www.dietitiancentral.com/

2.    Clinical Dietetics: www.eatright.org/careers.html

3.    Community Nutrition:
        Food Banks: 
            Greater Boston: www.gbfb.org
            Worcester: www.foodbank.org
            Western Massachusetts: www.foodbankwma.org

        Women, Infants, and Children: 
         www.state.ma.us/dph/wic.htm

        Extension Service: www.umass.edu/umext

4.    Sports Nutrition: 
        American Dietetic Association Sports, Cardiovascular,
        and Wellness Nutrition practice group:
         www.nutrifit.org
        The American College of Sports Medicine:
         www.acsm.org
        The American Council on Exercise:
         www.acefitness.org

5.    Food Research:
        Food Research Action Center: www.frac.org
        Natick Laboratory Army Research, Development and
        Engineering Center:
        www.epa.gov/swerffrr/ffsite/natick.htm

        U.S. Army Research Institute of Environmental
        Medicine:    www.na.amedd.army.mil

6.    Food Service:
        FDA Center for Food Safety and Applied Nutrition:
             http://vm.cfsan.fda.gov/list.html
        National Food Service Management Institute:
            http://www.olemiss.edu/depts/nfsmi/index.html
        USDA Food Safety and Inspection Service:
            http://USDA.gov/fsis/
        American School Food Service Association:
            http://www.asfsa.org/

7.    Computers:
        Diet analysis software sites:  http://nutrition.about.com/health/nutrition/cs/software/

8.    Private Practice
        ADA website with Dietitians in private practice:
        http://www.eatright.org/find.html

return to top

Nutrition majors have the opportunity to take Computer Applications in Dietetics.  In this course, they develop a website.

Check out some of our student's websites:

Spring 2002 
Nutrition for Athletes
Food Allergies
Eating Disorders
Walking & Weight Loss 
Healthy Bones 
Osteoarthritis
Beer Facts 

return to top

Food and Nutrition Faculty:

Marilyn Abernethy, Dr.PH., R.D.
Associate Professor, Food and Nutrition
(508) 626-4757
maberne@frc.mass.edu
Educational background: Dr.PH., University of North Carolina, M.P.H., University of Michigan, B.S. Colorado State University
Teaching areas: Clinical Experiences in Dietetics, Experimental Study of Foods, Geriatric Nutrition
Area of specialty:  Experimental food preparation, public health, geriatric nutrition

Jessica Hodge, Ph.D.
Assistant Professor, Food and Nutrition
(508) 626-4753 
jhodge@frc.mass.edu
Educational background: Ph.D., Tufts University, B.A., Ohio Wesleyan University
Teaching areas:    Human Nutrition Science, Food, Culture and Society, Nutrition Research, Sports Nutrition
Area of specialty: Nutrition science research

Patricia Luoto, Ed.D., R.D.
Professor, Food and Nutrition
Chair, Family and Consumer Sciences
(508) 626-4759
pluoto@frc.mass.edu
Educational background: Ed.D. Boston University, M.S. Framingham State College, B.S. West Virginia Wesleyan College
Teaching areas: Foodservice Systems, Dietetics Management and Administration
Areas of specialty: Problem-based learning in foodservice systems, menu planning for child nutrition programs

Susan J. Massad, H.S.D., R.D., C.H.E.S.
Assistant Professor, Food and Nutrition
(508) 626-4743
smassad@frc.mass.edu
Educational background: H.S.D. (Doctor of Health and Safety), Indiana University, M.Ed. Worcester State College, B.S. Framingham State College
Teaching areas: Nutrition Science and Applications, Nutrition for Sports and Exercise, Introduction to Dietetics Practice, Personal and Community Health
Areas of specialty: Sports nutrition, health education

Suzanne Neubauer, Ph.D, R.D., C.N.S.D.
Professor, Food and Nutrition
Director, Coordinated Program in Dietetics
(508) 626-4754
sneubau@frc.mass.edu
Educational background: Ph.D. University of Connecticut, M.S. Pennsylvania State University, B.S. Immaculata College
Teaching areas: Medical Dietetics, Seminar in Clinical Dietetics, Clinical Experiences in Dietetics
Areas of specialty: Medical nutrition therapy, breast milk composition of women with insulin-dependent diabetes, recipient of Outstanding Dietetics Educator Award, 1996.

Janet Schwartz, M.S., R.D.
Associate Professor, Food and Nutrition 
Director, John Stalker Institute
(508) 626-4702
jschwar@frc.mass.edu
Educational background: M.S. Harvard School of Public Health, B.S. Cornell University
Teaching areas: Community Nutrition, Public Health, Life Cycle Nutrition
Areas of specialty: Sociocultural aspects of food, nutrition and the young child

Part-time and adjunct faculty:
Karen McGrail, M.Ed., R.D.
Instructor, Food and Nutrition
Educational background: M.Ed., B.S. Framingham State College
Teaching areas: Computer Applications in Dietetics, Practicum in Food Service Systems 
Areas of specialty: Clinical dietetics, pediatric nutrition, computer technology

Margie Saidel, M.P.H., R.D.
Instructor, Food and Nutrition
Educational background: M.P.H. Boston University
Teaching areas: Administration and personnel management
Areas of Specialty: Administration and management, school food service
return to top

____________________________________________________
Job and Internship Announcements:

return to top