Dietitians are nutrition experts who strive for optimal health and nutrition of individuals and the population. The curriculum for the dietetics program as well as the diet and exercise program meet the academic requirements of the Didactic Program in Dietetics and prepares students for a career in the field of dietetics. The program is accredited by the Accreditation Council for Education in Nutrition and Dietetics, the accrediting agency for the Academy of Nutrition and Dietetics.
Student Learning Outcomes
Upon graduation, students should be able to:
- Communicate effectively in their field of study using written, oral, visual and/or electronic forms.
- Demonstrate proficiency in ethical data collection and interpretation, literature review and citation, critical thinking and problem solving.
- Participate effectively in a group or team.
- Integrate creativity, innovation, or entrepreneurship in ways that produce value.
- Describe sociocultural competence relative to diversity, equity and/or inclusion.
- Explain how human activities impact the natural environment and how societies are affected.
- Meet program specific learning outcomes for the Dietetics major.
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/dietetics 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. Cultures and Communities 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. Cultures and Communities: 3 cr.
Communications and Library: 10 cr.
| ENGL 1500 | Critical Thinking and Communication | 3 |
| ENGL 2500 | Written, Oral, Visual, and Electronic Composition | 3 |
| LIB 1600 | Introduction to College Level Research | 1 |
| SPCM 2120 | Fundamentals of Public Speaking | 3 |
| Total Credits | 10 | |
Humanities and Social Sciences: 6-12 cr.
| Select Humanities course from approved list | 3 | |
| PSYCH 1010 | Introduction to Psychology | 3 |
| If H Sci student, select: | 6 | |
Additional Humanities course | ||
Additional Humanities or Social Science course | ||
Ethics: 3 cr.
| FSHN 3420 | World Food Issues: Past and Present | 3 |
Mathematical Sciences: 6-8 cr.
| Select at least 3 credits from: | 3-4 | |
| College Algebra | ||
| Preparation for Calculus | ||
| Survey of Calculus | ||
| Calculus I | ||
| Select at least 3 credits from: | 3-4 | |
| Principles of Statistics | ||
| Introduction to Statistics | ||
| Total Credits | 6-8 | |
Physical Sciences: 9 cr.
| Select from: | 5 | |
| College Chemistry and Laboratory in College Chemistry | ||
| General Chemistry I and Laboratory in General Chemistry I | ||
| CHEM 2310 | Elementary Organic Chemistry | 3 |
| CHEM 2310L | Laboratory in Elementary Organic Chemistry | 1 |
| Total Credits | 9 | |
Biological Sciences: 17-18 cr.
| BBMB 3010 | Survey of Biochemistry | 3 |
| BIOL 2120 | Principles of Biology II | 3 |
| BIOL 2120L | Principles of Biology Laboratory II | 1 |
| BIOL 2550 | Fundamentals of Human Anatomy | 3 |
| BIOL 2550L | Fundamentals of Human Anatomy Laboratory | 1 |
| Select at least 3 credits from: | 3-4 | |
| Fundamentals of Human Physiology and Fundamentals of Human Physiology Laboratory | ||
| Principles of Human and Other Animal Physiology | ||
| MICRO 2010 | Introduction to Microbiology | 2 |
| MICRO 2010L | Introductory Microbiology Laboratory | 1 |
| Total Credits | 17-18 | |
Food Science and Human Nutrition: 44-45 cr.
| FSHN 1100 | Professional and Educational Preparation | 1 |
| FSHN 1670 | Introductory Human Nutrition and Health | 3 |
| FSHN 2140 | Scientific Study of Food | 3 |
| FSHN 2150 | Advanced Food Preparation Laboratory | 1-2 |
| or FSHN 1150 | Food Preparation Laboratory | |
| FSHN 2650 | Nutrition for Active and Healthy Lifestyles | 3 |
| FSHN 3400 | Foundations of Dietetic Practice | 2 |
| FSHN 3600 | Advanced Nutrition and the Regulation of Metabolism in Health and Disease | 3 |
| FSHN 3610 | Nutrition and Health Assessment | 2 |
| FSHN 3620 | Nutrition and Health Throughout the Lifecycle | 3 |
| FSHN 3670 | Medical Terminology for Health Professionals | 1 |
| FSHN 4110 | Food Ingredient Interactions and Formulations | 2 |
| FSHN 4300 | U.S. Health Systems and Policy | 2 |
| FSHN 4450 | Strategies for Personal Food Waste Reduction | 1 |
| FSHN 4610 | Medical Nutrition and Disease I | 4 |
| FSHN 4630 | Community Nutrition and Health | 3 |
| FSHN 4640 | Medical Nutrition and Disease II | 4 |
| FSHN 4660 | Nutrition Counseling and Education Methods | 3 |
| COMST 4500B | Special Topics in Communication Studies: Health Communication | 3 |
| Total Credits | 44-45 | |
Management: 10 cr.
| HSPM 1330 | Food Safety Certification | 1 |
| HSPM 3800 | Food Production Management | 3 |
| HSPM 3800L | Food Production Management Experience | 3 |
| FSHN 3920 | Food and Nutrition Services Management | 3 |
| Total Credits | 10 | |
Electives: 0-15 cr. Select from any university coursework to earn at least 120 total credits.
Dietetics, B.S.
| First Year | |||
|---|---|---|---|
| Fall | Credits | Spring | Credits |
| FSHN 1100 | 1 | FSHN 1670 | 3 |
| CHEM 1630 or 1770 | 4 | BIOL 2120 | 3 |
| CHEM 1630L or 1770L | 1 | BIOL 2120L | 1 |
| MATH 1400, 1430, 1600, or 1650 | 3-4 | HSPM 1330 | 1 |
| ENGL 1500 | 3 | PSYCH 1010 | 3 |
| LIB 1600 | 1 | Humanities/Social Sci. (HSCI) or Elective (AGLS) course | 3 |
| Humanities | 3 | ||
| 16-17 | 14 | ||
| Second Year | |||
| Fall | Credits | Spring | Credits |
| CHEM 2310 | 3 | FSHN 2650 | 3 |
| CHEM 2310L | 1 | BBMB 3010 | 3 |
| BIOL 2550 | 3 | BIOL 2560 and 2560L, or BIOL 3350 | 3-4 |
| BIOL 2550L | 1 | MICRO 2010 | 2 |
| ENGL 2500 | 3 | MICRO 2010L | 1 |
| STAT 1010 or 1040 | 3-4 | Humanities course (HSCI) or Elective* (AGLS) | 3 |
| 14-15 | 15-16 | ||
| Third Year | |||
| Fall | Credits | Spring | Credits |
| FSHN 3400 | 2 | FSHN 3610 | 2 |
| FSHN 3600 | 3 | FSHN 3620 | 3 |
| FSHN 2140 | 3 | FSHN 3670 | 1 |
| FSHN 2150 or 1150 | 1-2 | HSPM 3800 | 3 |
| SPCM 2120 | 3 | HSPM 3800L | 3 |
| FSHN 3420 | 3 | COMST 4500B | 3 |
| 15-16 | 15 | ||
| Fourth Year | |||
| Fall | Credits | Spring | Credits |
| FSHN 4610 | 4 | FSHN 4640 | 4 |
| FSHN 4630 | 3 | FSHN 4450 | 1 |
| FSHN 4110 | 2 | FSHN 4300 | 2 |
| FSHN 4660 | 3 | FSHN 3920 | 3 |
| U.S. Cultures and Communities | 3 | Electives* | 6 |
| 15 | 16 | ||
Footnotes
- *
Choose elective courses to total equal to or greater than 120 credits.
- Note:
This sequence is only an example, and the number of credits taken each semester should be based on the individual student's situation. Factors that may affect credit hours per semester include student ability, employment, health, activities, and grade point consideration.
More information on minors offered through Food Science and Human Nutrition can be found here: http://catalog.iastate.edu/collegeofagricultureandlifesciences/foodscienceandhumannutrition/#undergraduateminortext.
The Department of Food Science and Human Nutrition offers a Master of Professional Practice in Dietetics (M.P.P.). More information on the program can be found here: http://catalog.iastate.edu/collegeofhumansciences/professionalpracticeindietetics/.