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Dietetics - Undergraduate Program (H SCI)

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Curriculum in Dietetics

Administered by the Department of Food Science and Human Nutrition

The dietetics undergraduate curriculum meets the academic requirements as the Didactic Program in Dietetics and is accredited by the Accreditation Council for Education in Nutrition and Dietetics, the accrediting agency of the Academy of Nutrition and Dietetics. Graduates of the program are eligible to apply for admission to accredited supervised practice programs/dietetic internships. There is a $30 fee for the verification statement of completion of the accredited dietetics program.

Total Degree Requirement: 120 cr.

Students must fulfill International Perspectives and U.S. Diversity requirements by selecting coursework from approved lists. These courses may also be used to fulfill other area requirements. Only 65 cr. from a two-year institution may apply to the degree which may include up to 16 technical cr.; 9 P-NP cr. of  electives; 2.00 minimum GPA.

International Perspectives: 3 cr.
U.S. Diversity: 3 cr.
Communications and Library: 10 cr.
ENGL 150Critical Thinking and Communication3
ENGL 250Written, Oral, Visual, and Electronic Composition3
LIB 160Information Literacy1
SP CM 212Fundamentals of Public Speaking3
Total Credits10
Humanities and Social Sciences: 6-12 cr.
Select Humanities course from approved list3
PSYCH 101Introduction to Psychology3
If H Sci student, select:6
Additional Humanities course
Additional Humanities or Social Science course
Ethics and Environmental: 3-6 cr.
FS HN 342World Food Issues: Past and Present3
If AgLS student, select from:2-3
Introduction to Renewable Resources
Introduction to Environmental Issues
Mathematical Sciences: 6-8 cr.
Select at least 3 credits from: 3-4
College Algebra
Preparation for Calculus
Survey of Calculus
Calculus I
Calculus and Mathematical Modeling for the Life Sciences I
Select at least 3 credits from:3-4
Principles of Statistics
Introduction to Statistics
Total Credits6-8
Physical Sciences: 9-12 cr.
Select from:5-8
College Chemistry
and Laboratory in College Chemistry
General Chemistry I
and Laboratory in General Chemistry I
and General Chemistry II
CHEM 231Elementary Organic Chemistry3
CHEM 231LLaboratory in Elementary Organic Chemistry1
Total Credits9-12
Biological Sciences: 20-21 cr.
BBMB 301Survey of Biochemistry3
BIOL 211Principles of Biology I3
BIOL 212Principles of Biology II3
BIOL 212LPrinciples of Biology Laboratory II1
BIOL 255Fundamentals of Human Anatomy3
BIOL 255LFundamentals of Human Anatomy Laboratory1
Select from: 3-4
Fundamentals of Human Physiology
and Fundamentals of Human Physiology Laboratory
Metabolic Physiology of Mammals
Principles of Human and Other Animal Physiology
MICRO 201Introduction to Microbiology2
MICRO 201LIntroductory Microbiology Laboratory1
Total Credits20-21
Food Science and Human Nutrition: 40-41 cr.
FS HN 110Professional and Educational Preparation1
FS HN 167Introduction to Human Nutrition3
FS HN 203Contemporary Issues in Food Science and Human Nutrition1
FS HN 214Scientific Study of Food3
FS HN 215Advanced Food Preparation Laboratory2
or FS HN 115 Food Preparation Laboratory
FS HN 265Nutrition for Active and Healthy Lifestyles3
FS HN 340Foundations of Dietetic Practice1
FS HN 360Advanced Human Nutrition and Metabolism3
FS HN 361Nutrition and Health Assessment2
FS HN 362Nutrition in Growth and Development3
FS HN 367Medical Terminology for Health Professionals1
FS HN 403Food Laws, Regulations, and the Regulatory Process2
FS HN 411Food Ingredient Interactions and Formulations2
FS HN 461Medical Nutrition and Disease I4
FS HN 463Community Nutrition3
FS HN 464Medical Nutrition and Disease II3
FS HN 466Nutrition Counseling and Education Methods3
FS HN 480Professional Communication in Food Science and Human Nutrition1
Total Credits41
Management: 11 cr.
HSP M 380Quantity Food Production Management3
HSP M 380LQuantity Food Production and Service Management Experience2
HSP M 391Foodservice Systems Management I3
HSP M 392Foodservice Systems Management II3
Total Credits11
Electives: 0-13 cr. Select from any university coursework to earn at least 120 total credits.

Admission to the dietetics program:  Students enter the university designated as pre-dietetics. During spring semester of the second year, interested students apply to the Didactic Program in Dietetics. Admission to the program is based on overall GPA (3.0 or above required), completion of required coursework, and completion of the application with interest in becoming a registered dietitian. Students then progress toward earning a Bachelor of Science degree in Dietetics and receive a Verification Statement upon graduation, which is needed to enter an accredited dietetics internship.

Go to FS HN Courses.


Courses primarily for graduate students, open to qualified undergraduates:

DIET 511. Research Methods.

(3-0) Cr. 3. F.S. Prereq: enrollment in GP-IDEA MFCS in Dietetics
An overview of diverse research approaches focusing on methods for collecting and analyzing quantitative and qualitative data. www only. Only one of DIET 511 or FCEdS 511 may count toward graduation.

DIET 524. Financial Management and Cost Controls in Dietetics.

(3-0) Cr. 3. SS. Prereq: Enrollment in GP-IDEA MFCS in Dietetics
Overview of the fundamental knowledge of financial manaagement, managerial accounting, and operational cost controls for dietetics professionals. Topics include a review of managerial accounting concepts for not-for-profit organizations and for-profit organizations based on the Uniform System of Accounts, value and risk analysis, budgeting, asset management, franchising and management contracts, cost-volume-profit analyses, and operational applications for financial performance.

DIET 527. Food Writing.

(3-0) Cr. 3. F. Prereq: Enrollment in GP-IDEA MFCS in Dietetics
Understanding and appreciating how to communicate effectively in writing about food and food-related topics. Hands-on experience in research and writing for various audiences and types of media.

DIET 530. Nutrition in Wellness.

(3-0) Cr. 3. SS. Prereq: enrollment in GP-IDEA MFCS in Dietetics
Addresses wellness promotion through nutrition. Nutritional risk and protective factors will be examined in relation to public health and individual nutrition. www only.

DIET 532. Maternal and Child Nutrition.

(3-0) Cr. 3. SS. Prereq: enrollment in GP-IDEA MFCS in Dietetics
Critical examination of behavioral, physiological, and public health issues impacting dietary and nutritional factors that support normal growth and development. Content focuses on early stages of the life cycle: gestation, lactation, infancy, preschool, school age, and adolescence. www only.

DIET 534. Nutrition Education in the Community.

(3-0) Cr. 3. SS. Prereq: enrollment in GP-IDEA MFCS in Dietetics
Principles and practices of teaching individuals and groups to translate nutrition knowledge into action. Emphasis on research in and evaluation of nutrition education. www only.

DIET 538. Nutrition: A Focus on Life Stages.

(3-0) Cr. 3. SS. Prereq: enrollment in GP-IDEA MFCS in Dietetics
Explores influence of normal physiological stresses on nutritional needs throughout the life span. Evaluates dietary intake and identification of appropriate community nutrition services in on-line discussions. Specific considerations, such as the influence of age and cultural heritage, are incorporated. www only.

DIET 540. Nutrition and Physical Activity in Aging.

(Cross-listed with GERON). (3-0) Cr. 3. Alt. F., offered even-numbered years.
WWW only. Basic physiologic changes during aging and their impacts in health and disease. The focus will be on successful aging with special emphasis on physical activity and nutrition. Practical application to community settings is addressed.

DIET 544. Pediatric Clinical Nutrition.

(3-0) Cr. 3. F. Prereq: enrollment in GP-IDEA MFCS in dietetics
Examines the physiological, biochemical and nutritional aspects of disease processes relevant to infants and children up to 18 years of age. Discussion of medical nutrition therapy for a variety of medical conditions in this population including inborn errors of metabolism, food hypersensitivity, obesity, and diseases of the major organ systems. www only.

DIET 546. Phytochemicals.

(3-0) Cr. 3. F. Prereq: enrollment in GP-IDEA MFCS in Dietetics
Overview of phytochemicals (non-nutritive biologically active compounds) from fruits, vegetables, cereals and oilseeds. Covers recent findings of chemistry, physiological functions, and potential health implications of phytochemicals. www only.

DIET 548. Professional Development Assessment.

(1-0) Cr. 1. F.S.SS. Prereq: Enrollment in GPIDEA MFCS in Dietetics
Web-based course providing information and practice for student to assess and evaluate own professional development and continuing professional education needs. Completion of professional 5-year plan. Offered on a satisfactory-fail basis only.

DIET 550. Finance and Cost Controls.

(3-0) Cr. 3. F. Prereq: enrollment in GP-IDEA MFCS in Dietetics
Overview of the fundamental knowledge of hospitality managerial accounting, cost controls, and financial management. Important topics include financial statement analysis, cost concepts, cost-volume-profit analysis, calculating and controlling food and beverage costs, pricing, and capital budgeting. www only.

DIET 554. Statistics.

(3-0) Cr. 3. S.SS. Prereq: enrollment in GP-IDEA MFCS in Dietetics
Tools used to make statistical decisions. Major emphasis on explanation and understanding of important concepts involved; basic theme is understanding of data and methods used to analyze such data. www only. Only one of DIET 554 or Stat 401, 495, 542 may count toward graduation by students in the GPIDEA Dietetics program.

DIET 556. Advanced Nutrition: Micronutrients.

(3-0) Cr. 3. S. Prereq: BBMB 404 or BBMB 420 or equivalent; enrollment in GP-IDEA MFCS in Dietetics
Integration of the molecular, cellular and physiological aspects of vitamins and minerals in mammalian systems. Interactions among nutrients, metabolic consequences of deficiencies or excesses, relevant polymorphisms, major research methodologies, and current topics related to micronutrients and non-nutrient components. www only. Only one of DIET 556 or NUTRS 502 may count toward graduation.

DIET 558. Advanced Nutrition: Macronutrients.

(3-0) Cr. 3. F. Prereq: BBMB 404 or BBMB 420 or equivalent; enrollment in GP-IDEA MFCS in Dietetics
Integration of the molecular, cellular and physiological aspects of macronutrients and energy metabolism in mammalian systems. Dietary energy, carbohydrates, fiber, lipids, proteins, their interactions, metabolic consequences, and major research methodologies. www only. Only one of DIET 558 or NUTRS 501 may count toward graduation.

DIET 560. Medical Nutrition and Disease.

(3-0) Cr. 3. F.S.SS. Prereq: enrollment in GP-IDEA MFCS in Dietetics
Pathophysiology of selected acute and chronic disease states and their associated medical problems. Specific attention directed to medical nutrition needs of patients in the treatment of each disease state. www only. Only two of DIET 560 or NUTRS 561, 564 may count toward graduation.

DIET 565. Malnutrition in Low-Income Countries.

(3-0) Cr. 3. SS. Prereq: enrollment in GP-IDEA MFCS in Dietetics
Identification and assessment of malnutrition in low-income countries. Social, cultural, political, economic, and geographic determinants of malnutrition. Protein-energy malnutrition, vitamin and mineral deficiencies. Intervention approaches; international efforts and local sustainability. www only.

DIET 566. Nutrition Counseling and Education Methods.

(Cross-listed with FS HN). (2-2) Cr. 3. F.S. Prereq: FS HN 361 and FS HN 362
Application of counseling and learning theories with individuals and groups in community and clinical settings. Includes discussion and experience in building rapport, assessment, diagnosis, intervention, monitoring, evaluation, and documentation. Literature review of specific counseling and learning theories.

DIET 567. Nutrition for Dietitians.

(3-0) Cr. 3. Alt. F., offered odd-numbered years. Prereq: DIET 360; BBMB 301, undergraduate course in physiology; enrollment in GP-IDEA MFCS in Dietetics
Study of the current scientific literature to evaluate current trends and issues in nutrition science and dietetic practice. Emerging areas of research investigating the role of nutrients in health and disease in humans will be explored. Emphasis on the impact of emerging research on nutrition recommendations and interventions designed to promote human health. www only.

DIET 568. Entrepreneurship in Dietetics.

(3-0) Cr. 3. F. Prereq: enrollment in GP-IDEA MFCS in Dietetics
Definition and discussion of entrepreneurship and its importance to economic and business environment. www only.

DIET 569. Dietary and Herbal Supplements.

(3-0) Cr. 3. SS. Prereq: Enrollment in GP-IDEA MFCS in Dietetics
Develop skills to partner with patients in making dietary supplement decisions. Explore the safe, efficacious use of botanicals and supplements in nutritional support of aging, maternal health and wellness. Discussions on supplementation in the prevention and treatment of chronic disease include: arthritis, cancer, cardiovascular, diabetes, digestive, liver and renal disorders.

DIET 570. Nutrition and Human Performance.

(3-0) Cr. 3. S. Prereq: enrollment in GP-IDEA MFCS in Dietetics
Develop an understanding of nutrition based on knowledge of the biochemical and physiological process and functions of specific nutrients in meeting nutritional requirements. Emphasis on the relationship of optimal nutrition and physical efficiency and performance. www only.

DIET 572. Environmental Scanning and Analysis of Current Issues in Dietetics.

(3-0) Cr. 3. F.S. Prereq: enrollment in GP-IDEA MFCS in Dietetics
Overview of current topics, issues, and trends in dietetics practice. www only.

DIET 573. Administration of Health Care Organizations.

(3-0) Cr. 3. SS. Prereq: enrollment in GP-IDEA MFCS in Dietetics
A comprehensive review of today's health care institutions and their response to the economics, social, ethical, political, legal, technological, and ecological environments. www only.

DIET 595. Proposal and Grant Writing for the Working Professional.

(3-0) Cr. 3. F. Prereq: enrollment in GP-IDEA MFCS in Dietetics
Grant proposal preparation experiences including writing and critiquing of proposals and budget planning. Designed for the working professional. www only.

DIET 597. Nutritional Aspects of Oncology.

(Cross-listed with NUTRS). Cr. 3. Alt. S., offered even-numbered years. Prereq: B.S. in nutrition, dietetics, biology, or related discipline.
Understanding of basic cancer biology and methodology used to study nutrition and cancer relationships. Using current research as a basis, the role of nutrition in specific cancers will be explored. Students will learn about sources of information for cancer prevention programs, and how to apply this information to clinical patient management.

DIET 599. Creative Component.

Cr. arr. Repeatable. F.S.SS. Prereq: Enrollment in GPIDEA MS Dietetics
For non-thesis option only.