Dietetics is the high-tech science of applying food and nutrition to health. It is a vital, growing field open to creativity and opportunity and the possibilities are endless. Employment of dietitians is expected to grow at the rate of 11% between 2018 and 2028, according to the Bureau of Labor Statistics. Dietetics is a dynamic profession offering many different opportunities for practice.
The Dietetics Program at the University of Illinois is recognized as one of the top dietetic programs in the nation. This program provides a diverse curriculum to meet the standards of education as set by the Accreditation Council for Education in Nutrition and Dietetics (ACEND)*. The coursework is challenging as you share class experiences with other majors, including: Chemistry, Molecular and Cellular Biology, Food Science, Hospitality Management, and Business in addition to students in the Graduate Program. This Didactic Program in Dietetics (DPD) has a high placement rate for acceptance into Dietetic Internship (DI) programs and first time passage rate in the Registered Dietitian (RD) exam.
Kristen Truvoka, Clinical Oncology Dietitian
A clinical oncology dietician focuses on identifying and addressing nutritional deficiencies, minimizing side effects of cancer treatments and optimizing diets to discourage cancer, either by adding more beneficial foods to the diet or decreasing less helpful foods for patients.