The Daily Bulletin Archive

The number of majors in the dietetics programs, offered by the Dietetics and Nutrition Department, has more than doubled in the last five years, despite rigorous admissions standards and a daunting course load.

Suk Y. Oh, professor and chair of the department, hesitates to attribute the growth to any single factor. However, he can cite a number of initiatives that may have contributed, including extensive outreach. “We sent a letter to high school guidance counselors,” he said, “and we invited them to attend an open house in our department with high school juniors and seniors. We also visited career fairs at high schools and two-year colleges.” The department also works closely with admissions staff.

“We visit other departments at Buffalo State, too,” said Oh. “Our students must complete several chemistry and biology courses, so we visit chemistry and biology classes to talk to students about our program.” The department’s outreach efforts, combined with extensive media focus on nutrition-related topics, likely combined to contribute to the rise in dietetics enrollment, according to Oh.

The American Dietetic Association (ADA) accredits both of the college’s dietetics programs through the Commission on Accreditation for Dietetics Education. “Nutrition is about more than food,” said Oh. “Students must understand the biology and chemistry involved in obtaining nourishment from food.” He also emphasized the importance of nutrition in recovering and maintaining health. “You have to eat well to recover from any disease,” said Oh, “and a diet prescription must be based on evidence and research.”

To be eligible to take the exam necessary to earn the title “registered dietitian,” the ADA requires students to complete extensive clinical practicums under professional supervision. At Buffalo State, students who graduate from the coordinated dietetics program can take the exam immediately after graduating; students who graduate from the didactic dietetics program must go on to complete a 12-month internship. The coordinated dietetics program is the only such program offered in the SUNY system.

The clinical rotation prepares students to prescribe diets appropriate for patients with illnesses such as cancer, diabetes, cardiac problems, and gastroenterological disorders. Other patients with specific nutritional needs are children, burn victims, and patients facing surgery. Students also learn how to use nutrition to prevent the recurrence of chronic disease.

Oh noted that students who complete the coordinated program often graduate with more than 140 credit hours, especially if they are transfer students. “It’s an expensive program to run because students must be supervised by our faculty,” he said.

Julie Willard, ’98, graduated from the coordinated dietetics program. “At the end of the practicum,” she said, “I felt very well prepared to do this work.” Today, she is the dietitian for the neonatal intensive care unit at Sisters of Charity Hospital. “I develop recipes based on how the babies are developing and what their needs are,” she said. “I love it. Buffalo State worked out perfectly for me.”