Program Highlights

Program Highlights

Program Strengths

According to Commission on Accreditation for Dietetics Education (Now known as Accreditation Council for Education in Nutrition and Dietetics) site reviewers who evaluated this program during our last ten-year accreditation site visit our strengths include the following:

  • Highly qualified, hard-working, extremely competent program director who provides a nurturing student-centered learning environment.
  • Supportive, collaborative faculty in related disciplines who fully support the dietetics education program and success of its students
  • Administrators who recognize the program’s accomplishments and commitment to quality
  • Articulate enthusiastic and determined students who appreciate the competency of the faculty and quality of the academic program.

Comments from recent graduates on graduate surveys:

  • I know I am just as well educated as PSU students. I was really prepared for my internship. You must be doing something right.
  • Excellent program - faculty demonstrated passion for field and were more than willing to help you with any unclear or difficult material.
  • I had many opportunities in many classes to do class presentations, work on mock patient counseling/interviewing skills and work in groups in a variety of settings. I felt very well prepared in this area throughout my internship when communicating with patients, other members of the healthcare team and presenting case studies, articles, and inservices.
  • All of my food science classes and quantity food production classes were very thorough and helpful. I also took a class called cultural nutrition which helped me grasp better concepts of ethnic and sociocultural food related issues and trends. I felt that my food classes at MU were more helpful in preparation for the RD exam than my food service rotation in my internship. The labs that accompanied the classes gave very good hands on experience. These classes were an asset to my internship where I excelled in the food service rotations and felt very comfortable in the management function.
  • Clinically I felt the most prepared for my internship and my career. My medical nutrition therapy classes gave a very strong background on nutrition assessment, screening, diet orders, calculation of enteral and parenteral nutrition support, and interpretation of laboratory values and body composition data. The case studies were a very good tool to enhance topics learned in class and gave hands on experience for real life patient situations. My nutrition throughout the lifecycle course was a wonderful overview of nutritional needs at different stages and gave me great preparation for working with diverse patient populations.
  • I think that the program is very well put together and I had a wonderful learning experience at Mansfield. I felt like I was more prepared that the other interns in my internship that went to big, well known universities. The smaller classes and involvement in many group activities such as the student association of nutrition and dietetics made for a very comfortable and open learning experience. All of Dr. Wright's hard work and effort as a professor and an advisor also made the experience great. I felt throughout the whole time that I had support and encouragement to do well and succeed in the field.
  • Continue the wonderful work!
  • I believe that the small classes that I had while at Mansfield added my ability to learn the information that was required to graduate from the program. I am proud to say that I graduated from MU with my degrees and am currently the only intern from a small college out of state.
  • I truly believe that the small class sizes helped get to know one another which made group work easier to complete. It also helped relax me when presenting in front of the class.
  • The educational experience at Mansfield was probably the best time of my life. I lucked out in choosing a program that was second to none and it provided with a fantastic base for my future degrees.