It takes unwavering determination to push through the Coordinated Program in Dietetics at CHES but the rewards are great. Students who complete the program, get two of the requirements for becoming a Registered Dietitian Nutritionist out the way at one time. This option combines the theory presented in class with experience in health care settings under the supervision of faculty or other health professionals. After graduation, students are eligible to take the national examination to become registered dietitians.
Admission to the Coordinated Program, which is currently accredited by The Accreditation Council for Education in Nutrition and Dietetics, is competitive. Students apply in the fall or spring semester of their junior year. Admission decisions are based on overall GPA, grades in relevant courses, score on the admission exam, work/volunteer/leadership experience, class attendance, professionalism, and letters of reference.
Once admitted, students spend 12-16 months in the program depending upon when they apply. They enter a unique phase of their college education. No longer traditional college students, they have accepted the additional role of “professional-in-training.” This new role carries a greater responsibility and commitment to class attendance, timeliness, attire and other factors which directly relate to job performance and professional presentation.
The junior and senior years require more time on the student's part than normally would be encountered in a traditional college program. Students take a full class load each semester while working at a supervised practice facility. They complete many hours of practical or supervised practice hours in clinical, community nutrition, foodservice management, long-term care, and dietetics management and communication rotations. For most, a 40-hour work week is the norm in the fall and spring semesters of the senior year. Students work alongside dietitians in hospitals, nursing homes, health departments, employee wellness programs, and non-profit agencies.
On Thursday, May 2, seniors from the coordinated program in dietetics participate in a special graduation ceremony that recognizes the hard work and dedication it took to accomplish this feat.
“Our 20 coordinated program graduates not only complete their degree here at UA, but also complete over 1200 hours of supervised practice at healthcare facilities in the community. I am so proud of their hard work this past year and cannot wait to see what their future holds as Registered Dietitian Nutritionists,” says Lori Greene, MS, RD, LD, director of the Coordinated Program in Dietetics.
what's happening in the college
Apparel design students at the College of Human Environmental Sciences let their imaginations run wild for a special fashion show that celebrated Earth Week. Tasked with upcycling their finds from thrift stores, family attics and a few unconventional sources, designers created an amazing array of clothing for Tee Time 2019.
Students were asked to present one or two looks focused on sustainable design using alternative materials or re-purposed articles of clothing. Tee Time is an annual event that allows sophomore designers in the apparel production class to show their work for the first time. Junior and senior designers joined in on the fun, too.
Sophomore designers were Jacob Brosky, Julianne Dean, Kate Floyd, Angelina Kim, Faith Lowe, Jessica Lyerly, Nikki Maccariello, Jennica Mancarella, Grace McCoy, Callie McKinnon, Miya Michaels, Shea Ochoa, Makenzie Tokes, Katerina Weakley and Danbi Woo.
Juniors designers were Mara Baez-Velazquez, Marc Biancavilla, Ian Burch, Alexandra Gibson, Sydney Good, Gizelle Macias, Kaitlyn Sarao, Leah Sneddon, Millie Steed, Mo Taylor, Kailyn Thomas, Coleen Tolentino, Pang Vang, Jannell Whitfield and Kendall Worrell.
Senior designers were Jeff Austin, Mary Rives Drake, La’ Shandra Garner, Allie Gipson, Trevor Hill and Tommie Quinlan.
Photos by Eric Gray Photography
CHES Clothing, Textiles, and Interior Design students took a road trip to visit Blackberry Hill Alpacas, an alpaca farm in Anniston, Alabama. The trip was organized by CTD instructor Danielle Reaves who wanted students to experience the entire process of making wool yarn and envision the design possibilities of this resource. They got to meet the alpacas, see where they are kept, learn what they like to eat and how to shear them.They discovered how to take the sheared wool and prepare it to be spun into yarn. One student even took a turn at the spinning wheel. Students got to feel the wool, both on the alpacas and off, and learn which parts of the sheared wool are used and which must be discarded. Getting to feed and pet the animals was an added bonus that had many of the students wanting an alpaca (or two!) of their very own.
The visit ended with a trip to the gift shop which featured finished products made from alpaca wool. For the students who are participating in the 16th Annual North American Student Design Competition, which is sponsored by Alpaca Owners Association, Inc., this trip was especially valuable for learning the uses of alpaca fiber in fashion, textile and interior design. For a video of the trip visit the CHES Facebook page.