The dietetics curriculum combines courses in biological and physical sciences, the humanities, quantitative studies, business and communications with in-depth courses in food science, nutrition, and foodservice systems management to provide a strong base for professional success. The importance of quality and service is emphasized because client needs and expectations must be the central focus of innovative dietetic practice. Pioneering Venture in Dietetics Kansas State University is redefining the way to earn a degree in dietetics. The first two years of college may be completed on the Manhattan campus, through distance learning, or at a community college or other university. The last two years of the dietetics program can be completed on campus in the traditional way or completed through video conferencing, videotapes, world wide web and other mediated delivery systems.
Many dietitians work in health care facilities such as hospitals and extended care facilities.
Because so many people eat meals away from home, dietitians also manage noncommercial and commercial foodservice operations where they apply nutrition knowledge and managerial skills in the delivery of meals to children and adults. The broad range of opportunities for practice within dietetics provides RDs with maximum flexibility as they move through their professional careers. Advancement within the profession of dietetics often moves individuals into upper management positions in public, private, or governmental organizations, with salaries commensurate with their responsibilities. With advanced study and pertinent work experience, an RD may be designated as a Fellow of The American Dietetic Association. RDs also may be recognized as Board Certified Specialists in a variety of practice areas such as pediatrics, renal dietetics, or metabolic nutrition support.