This area is in School of Health Sciences and Wellness  in the COLLEGE OF PROFESSIONAL STUDIES .

Dietetics

Contact: Jasia Steinmetz, Professor, Didactic Program in Dietetics Director
Office: Room 202, College of Professional Studies Building
Phone: 715-346-3766
Email: health@uwsp.edu

Definition: When you complete an approved program in dietetics, you gain the foundation knowledge in the field of food and nutrition. Students who meet the minimum academic requirements to obtain a verification statement qualify for application to a dietetic internship program. When you complete an accredited dietetic internship and graduate, you are eligible to write the registration examination to become a registered dietitian.

Accreditation: The Dietetics program at UW-Stevens Point is granted accreditation by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2000, Chicago IL 60606, 312-899-0040. This professional organization for dietetics practitioners is the advocate of the dietetics profession, serving the public through the promotion of optimal nutrition, health and well-being.

Academic Standards for Dietetics Major

1. You must maintain a 2.75 cumulative GPA through graduation. Transfer students must have a 2.75 cumulative GPA to enter.

2. You must earn a B+ or better in FN 253 and a C- or better in CHEM 260 to continue in the dietetics major.

3. To be eligible for a verification statement, you must meet all ACEND competencies and earn a B- or better in all FN 400-level courses.

Dietetics, B.S. + M.S. (4 + 1 Track)

This is an option for early application into either one of the two graduate programs offered by the School of Health Sciences and Wellness:

• Sustainable and Resilient Food Systems, M.S.  or

• Community & Organizational Leadership, M.S.  

If you are completing semester 4 of your undergraduate program in dietetics, you can apply by April 1 of that year into the B.S. + M.S. (4 + 1 Track).  You should discuss your suitability for the accelerated track with your academic adviser prior to submitting an application.  Acceptance into the (4+1 track) requires completion of your B.S.

B.S. + M.S. (4+1 Track) Eligibility:

• Undergraduate cumulative GPA of 3.0 or higher

• Completed application form (Application for accelerated BS-BA-MS FN programs) of intent that describes academic experience, interests for graduate study, and future plans following graduate school

• If you are not accepted, you can continue with the 4-year dietetics plan.

Sustainable Food and Nutrition

Contact: Becky Konietzki, Academic and Career Adviser
Office: Room 216, College of Professional Studies Building
Phone: 715-346-3233
Email: BKonietz@uwsp.edu

Definition: The B.A. in Sustainable Food and Nutrition (SFN)  prepares graduates to support sustainable food systems that address nutritional needs and preventable diet-related health conditions, working primarily within communities to ensure meaningful connections among regional food economies, natural resources stewardship, and health and wellness. The goal of the program is to provide you with a structured set of educational experiences that will develop student competencies in terms of critical thinking, problem-solving, systems analysis, inter-cultural knowledge, tolerance and respect, and community development. The SFN major directly attends to three focus areas by partnering with community and private entities to foster a resilient regional food system that will promote healthy nutrition and a diversified economy and also build upon the sustainable leveraging of natural resources to further the agricultural legacy of the Central Wisconsin region. The program emphasizes principles and practices in sustainability through required coursework in natural resources, local food systems, and community nutrition. Practicum experiences in community organizations will build critical thinking and creative problem solving skills.

To graduate from UWSP with the SFN degree, students must earn a minimum of 120 credits, satisfy all major requirements and complete the General Education Program (GEP) requirements.

Academic Standards for the Sustainable Food and Nutrition Major

1. You must maintain a 2.75 cumulative GPA through graduation. Transfer students must have a 2.75 cumulative GPA to enter.

2. The following course satisfies Experiential Learning: FN 456.

Sustainable Food and Nutrition, B.A. + M.S. (3 + 2 Track) 

There is an option for early application into either the Sustainable and Resilient Food Systems, M.S. (SRFS) or Community & Organizational Leadership, M.S. (COL).

If you are completing semester 4 of your undergraduate program in SFN, you can apply by April 1 of that year into the B.A. and M.S. 3+2 track. You should discuss your suitability for the accelerated track with your academic adviser prior to submitting an application. Successful students accepted into the 3+2 track will not be able to officially apply for admission into one of the graduate programs until completion of their B.A., by the July 1 deadline for fall admission.

B.A. + M.S. (3+2 Track) Eligibility:

• Cumulative GPA of 3.0 or higher

• Application (Application for accelerated BS-BA-MS FN programs) must include proposal for intended summer experience

• Statement of purpose that describes academic experience, interests for graduate study, and future plans following graduate school

• If you are not accepted, you can continue with the 4-year SFN plan

Graduate Programs

MASTER OF SCIENCE - SUSTAINABLE AND RESILIENT FOOD SYSTEMS

Annie Wetter, Professor, COL & SRSF Program Director
Room 236, College of Professional Studies Building
Phone: 715-346-2108
Email: awetter@uwsp.edu
Web: www.uwsp.edu/health

Admission to the Program -  Sustainable and Resilient Food Systems Graduate

For Sustainable and Resilient Food Systems  you need:

1. A baccalaureate degree from an accredited university or college and an undergraduate grade point average of 2.75 or above (based on a 4.0 scale). We may grant probationary status if you have a GPA below 2.75.
2. A current resume or curriculum vitae.
3. A letter of intent detailing your background qualifications, career goals, and how this program fits into your future professional plans.
4. GRE (Graduate Record Exam).

Admission to Candidacy for Sustainable and Resilient Food Systems Graduate Program

Admission to candidacy (program planning) does not occur until after you have applied and are accepted into the Sustainable and Resilient Food Systems graduate program at UW-Stevens Point. Once admitted, you will consult with your adviser to prepare a proposed program of study. Acceptance as a candidate occurs when your graduate adviser has approved your Program of Study.

To be accepted as a candidate:

1. Complete no more than 9 credits of graduate work from UW-Stevens Point. Transfer credits may apply toward completion of your degree, but they are not included in consideration for admission to candidacy. You may apply earlier, but you should be admitted to the program and meet with your adviser before you have completed 9 graduate credits.
2. Remove any academic deficiencies and/or complete all subject matter prerequisites.
3. Maintain at least a 3.0 (B) grade point average in all your graduate work.
4. Receive approval for your Program of Study.

Programs

• Dietetics, BS
• Dietetics, BS + MS (4 + 1 Track)
• Sustainable Food and Nutrition, BA
• Sustainable Food and Nutrition, BA + MS (4 + 1 Track)

• Sustainable and Resilient Food Systems, MS

Courses

• COL 700 - Collaborative Leadership in Community Development
• COL 710 - Organization and Program Management
• COL 720 - Outcome Based Program Evaluation
• COL 730 - Best Practices in Program Development
• COL 740 - Grants and Funding for Small Projects
• COL 750 - Field Work
• COL 751 - Independent Study
• COL 752 - Readings
• COL 755 - Special Topics
• COL 791 - Project Development
• COL 792 - Project Evaluation
• COL 798 - Graduate Project
• COL 799 - Thesis

• FN 101 - Introduction to the Professions of Dietetics and Nutrition
• FN 103 - Healthy Weight Management
• FN 105 - Food and Well-being
• FN 151 - Contemporary Nutrition
• FN 206 - Introductory Foods
• FN 248 - Health Management
• FN 253 - Introduction to Nutrition and Nutrient Metabolism
• FN 346 - Advanced Foods
• FN 347 - Introduction to Food Service
• FN 357 - Ecology of Foods
• FN 373 - Nutrition Through the Life Span
• FN 393 - Educational Techniques and Research in Food and Nutrition
• FN 395 - Field Experience
• FN 397 - Field Work
• FN 399 - Special Work
• FN 400 - Professional Issues in Dietetics
• FN 438 - Food and Nutrition Capstone
• FN 448 - Food Service Management
• FN 449 - Practicum in Food Service Management
• FN 450 - Sports Nutrition for Fitness and Athletic Performance
• FN 451 - Sustainable Food System Project
• FN 452 - Food Service Sanitation
• FN 454 - Medical Nutrition Therapy I
• FN 455 - Medical Nutrition Therapy II
• FN 456 - Advanced Community Nutrition and Food Systems
• FN 457 - Advanced Nutrition and Human Metabolism
• FN 462 - Applied Scientific Research
• FN 490 - Workshop
• FN 597 - Field Work
• FN 648 - Food Service Management
• FN 650 - Sports Nutrition for Fitness and Athletic Performance
• FN 651 - Sustainable Food System Project
• FN 654 - Medical Nutrition Therapy I
• FN 655 - Medical Nutrition Therapy II
• FN 656 - Advanced Community Nutrition and Food Systems
• FN 657 - Advanced Nutrition and Human Metabolism
• FN 700 - Collaborative Leadership in Community Development
• FN 720 - Outcome Based Program Evaluation
• FN 730 - Best Practices in Program Development
• FN 751 - Recent Advances in Community Nutrition
• FN 752 - Recent Advances in Clinical Nutrition
• FN 757 - Contemporary Issues
• FN 758 - Older Adult Nutrition
• FN 770 - Sustainable Food Systems
• FN 791 - Project Development
• FN 792 - Project Evaluation
• FN 794 - Readings
• FN 796 - Independent Study
• FN 798 - Project
• FN 799 - Thesis