URI-Sodexo MS Dietetics Program

• Overview
• Admission
• Curriculum
• Tuition
• Faculty
• Supervised Experiential Learning
• Policies and Procedures

Learning Outcomes

Mission Statement for URI-Sodexo FG Program
The University of Rhode Island-Sodexo Future Graduate Program prepares graduates from diverse backgrounds to become competent Registered Dietitian Nutritionists at the master’s level. Program graduates apply knowledge of dietetics to improve the health of individuals, groups and populations in a variety of settings and to become leaders in the field.

Goal #1– The Future Graduate Program will prepare graduates from diverse backgrounds to become Registered Dietitian Nutritionists who will promote and advance the profession of dietetics.

a. At least 80% of program graduates complete program/degree requirements within 2 years (200% of the program length).

b. At least 90 percent of program graduates take the CDR credentialing exam for dietitian nutritionists within 12 months of program completion.

c. The program’s one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.

d. Of those who complete a survey one-year post graduation, 25% of graduates will show activities that promote and advance the field of nutrition and dietetics.

e. At least 10% of graduates will be from diverse backgrounds.

Goal #2– The Future Graduate Program will prepare graduates who will be highly competent practitioners with expertise in medical nutrition therapy, community nutrition, foodservice management, leadership, and research.

a. Of those who complete a survey upon program completion, 75% of graduates will rate their knowledge and practice skills as ‘above average’ or ‘excellent’ in medical nutrition therapy, community nutrition, foodservice management, leadership, and research.

b. Of graduates who seek employment, 75% percent are employed in nutrition and dietetics or related fields within 12 months of graduation.

c. Of those returning surveys, 75% percent of employers will rate graduates ‘above average’ or ‘excellent’ in their knowledge and practice skills in medical nutrition therapy, community nutrition, foodservice management, leadership, and research.

Program outcome data is available upon request.