by Dottie Barnes
photos by Amanda Pitts

Corinna Kudwa became hooked on health and nutrition after taking a general nutrition course in community college. She changed her eating habits, changed her exercise routine and changed her major.

"I started feeling so much better after eating more fruits and vegetables; I knew I wanted to share the knowledge I gained about the connection between health and nutrition," she said. "I changed my major from fashion and design to dietetics."

Kudwa, a native of Ovid (near Lansing), earned a bachelor's degree in dietetics from Western Michigan University in 2015 and then started searching for an internship in order to fulfill supervised practice hours, which is required for an entry-level position as a dietitian.

While searching for internship opportunities on the website of the Academy of Nutrition and Dietetics, Kudwa came across information about Grand Valley's Master of Science in Clinical Dietetics program. She said it fit her needs perfectly — a science-based program that includes an internship as part of the program.

The clinical dietetics program is offered through Grand Valley’s Department of Public Health and College of Health Professions. Graduate students choose one of two tracks: the Coordinated Graduate Program or a part-time hybrid program.

Kudwa is in the Coordinated Graduate Program, which began this fall after it received accreditation from the Accreditation Council for Education in Nutrition and Dietetics. 

This track is designed for students who need to fulfill the requirement of 1,200 hours of supervised practice. The program is one of only two in Michigan that includes supervised practice and graduate-level courses as part of the curriculum.

Upon completion of the program, students will have earned a master's degree, fulfilled supervised practice and are eligible to sit for the registration exam to be certified as a registered dietitian/nutritionist.

"This program is already proving to be very attractive to students because the entry-level education needed in this profession is changing," said Jody Vogelzang, director of the clinical dietetics program and assistant professor of public health. "In 2024, entry-level education will be a master's degree (instead of a bachelor's degree), along with supervised practice and registration."

The Coordinated Graduate Program can also be an option for those thinking about a second career; some may need to fulfill science-centered prerequisites before applying for the program.

The part-time hybrid program is designed for those already credentialed as registered dietitians (RDs) or registered dietitian nutritionists (RDNs). This program allows working professionals to build on their knowledge and skills to be more competitive. 

Nutrition is a science

The clinical dietetics program and curriculum was structured for what the profession will look like in the future, so each course has a clinical focus.

"Students will have evidence-based knowledge and the techniques to be able to translate that into talking with their patients or clients,” said Vogelzang. "Once you have a strong clinical foundation, you can go into any related position or field."

She said because food is science-based, dietitians need to understand food. The program's culinary courses are taught in kitchens where students can focus on food allergies and intolerances and how to accommodate that while still making palatable food. 

Kudwa said she and her fellow classmates are learning about recipes and ingredient substitutions to fit the nutritional needs of a diverse population — making foods like gluten-free pasta and experimenting with gluten-free flour.

“There is a push to eat healthy and live better,” said Kudwa. "I think more people are seeing the connection between improper eating and lifestyle behaviors and disease status. There are a variety of beneficial foods for optimal health. I think the most important thing to a healthy diet is maintaining variety and proper balance.”

Vogelzang said, "People are much more interested in what they are putting into their bodies, making the connection between what they eat and how they feel."

Growing job market

Employment for dietitians and nutritionists is projected to grow 16 percent from 2014-2024, much faster than the average for all occupations.

"The future need for dietitians is great; the forecast for jobs is high," said Vogelzang. "As the population ages, there will be more opportunities for dietitians to work with the growing population. In addition, baby boomer RDNs are beginning to exit the work force contributing to more open positions in dietetics."

The profession offers a wide range of possibilities for employment: hospitals, rehabilitation centers, home health care, doctors' offices, private practice, group homes and hospice care, to name a few. One alum conducts cooking classes on a cruise ship.

Kudwa's first internship rotation will be in Mackinac City Public Schools and then Forest View Hospital in Grand Rapids, spending six weeks in food service.

Courses for the clinical dietetics program are held at the Cook-DeVos Center for Health Sciences located on Grand Rapids' medical mile, giving students access to a simulation lab and a human performance lab for state-of-the-art learning experiences. 

Healthy Choice checkmark

It’s now a little easier for students, faculty and staff members to find healthy choices when selecting meals or snacks on campus.

Jodi Vogelzang, assistant professor of public health, and some of her students worked with Campus Dining and members of the Health and Wellness Task Force to place a Healthy Choice checkmark next to menu items in campus restaurants or near prices of items in quick service locations that are fresh, or low in calories, sodium and saturated fat.

They compared ingredients and nutrition information against the American Heart Association guidelines and conducted blind taste-testing on healthier vending items, such as low-fat goldfish crackers, dried mango and different types of granola bars.