NDC Fall Event - Eating well with NDC

Meeting 2 of Fall 2020

Week 4: 10/21/20

Estimated attendance: 16 (9 members)

Guest Speaker: Michelle Bump

Focus: Pre-Dietetics

Michelle is the Director of the DPD program. Students who are declared as dietetic majors will submit the DPD application. Students will need a cumulative GPA of 3.0 and a pre-dietetics GPA of 3.0 pre B- in NUTR courses, C- in non-nutrition courses. This is important so that students can get their GPA up to 3.5 as they apply for internships. 

 

Students that come in as transfers and post baccalaureates need to have their course work completed by the end of summer. Students will still need to submit the DPD application in the spring.

 

Work experience holds weight for internships. A job that is long term with management skills will look great on applications. Volunteer experience is also valuable. Michelle encourages students to keep up their experiences and GPA.

 

Master’s requirement for 2024. Many programs will convert over to a masters program, Internships will have interns complete 1200 hours of experience and will complete their degree.

Other programs have a combined master's and internship program.

As we get closer to 2024, the number of master programs will increase while stand-alone internships will go down. Interns may also get a master's degree in another field other than nutrition such as psychology or kinesiology but ultimately your choice!

 

The matching process allows students to apply to as many programs as they would like. They will rank their internships and the internships will rank their students. It is student preference driven. Neither the students nor the internships will know how each other was ranked.

 

OSU has a great match rate. There are more programs with more positions available with fewer students applying for internships. If students do not match the first one, they will get to try to match in the second round. You may only get matched to one program so that all of the spots are utilized efficiently. Five days after, students who do not match, will get a list of programs that have not matched with students. Michelle will work with students to help them find a match in the second round. The second round matching programs are first come first serve.

 

Programs with masters are more likely to have scholarships. Students will not qualify for scholarships until after they have matched for the program.

 

Why stay in dietetics?

Michelle feels that the coursework varies. Dietitians work in the community with kids, others work in the hospital and others work in the restaurant industry and foodservice. There are also sports and private practices or working as foodservice directors in schools. Michelle liked working in dialysis as a renal dietitian where she had more variety in her day. There are a lot of pathways after getting your degree, You can change throughout your career.

 

Foodservice is designing menus in institutions, managing people, labor costs. Higher salaries because it is more management skills. It is facilitating getting food delivered to a location and the correct ingredients for the menu.

 

Nutrition and Foodservice tract for culinary, where students start at LBCC to begin culinary. Food Systems tract in managing food delivery and production within your organization

 

Outpatient dietitians will do the most counseling and one on one time with clients. Private practice dietitians also tend to do counseling. In primary care, dietitians can work in a primary care setting, and work in the Medical Home Model. This allows for interdisciplinary teams in primary care settings. Dietitians will do counseling and short meetings with patients with references from the primary care provider. 

 

Dietetics coursework is two years of sequenced coursework and is a cohort model. There are foodservice classes that teach food preparation. There is a class focused on counseling and motivational interviewing. Community nutrition and Promoting nutrition. It is important to be able to talk to people and help them find resources. Need to be confident and professional in promoting nutrition. Managing food service practices running the lunchtime meal at the MU restaurant. Senior year you learn about the macros and micros and the metabolic pathways. Clinical classes teaching about prevention, learning about health conditions and diseases. Another seminar in the spring of the senior year to align with the matching process, helping students make a plan if they do or do not match. Talk about ethics, professional, developing a continuing education portfolio to wrap everything up and prepare for the future.

 

The pre-dietetics guidance committee is an informal conversation topic to help navigate the nutrition program. Help students find opportunities for experience and gain knowledge. Learn how to learn, directing resources, and helping students feel comfortable with the campus and their opportunities. 


Join our canvas NDC page by emailing lounsbcl@oregonstate.edu and follow us on Instagram @OSU_NDC or find us on Facebook at Nutrition and Dietetics at OSU. On our canvas page, share your favorite recipe and join our wellness discussion! To contact OSU’s DPD director Michelle Bump, email her at michelle.bump@oregonstate.edu