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Dietetics (HSCI)

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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. 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 1500Critical Thinking and Communication3
ENGL 2500Written, Oral, Visual, and Electronic Composition3
LIB 1600Introduction to College Level Research1
SPCM 2120Fundamentals of Public Speaking3
Total Credits10
Humanities and Social Sciences: 6-12 cr.
Select Humanities course from approved list3
PSYCH 1010Introduction to Psychology3
If H Sci student, select:6
Additional Humanities course
Additional Humanities or Social Science course
Ethics: 3 cr.
FSHN 3420World Food Issues: Past and Present3
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 Credits6-8
Physical Sciences: 9 cr.
Select from:5
College Chemistry
and Laboratory in College Chemistry
General Chemistry I
and Laboratory in General Chemistry I
CHEM 2310Elementary Organic Chemistry3
CHEM 2310LLaboratory in Elementary Organic Chemistry1
Total Credits9
Biological Sciences: 17-18 cr.
BBMB 3010Survey of Biochemistry3
BIOL 2120Principles of Biology II3
BIOL 2120LPrinciples of Biology Laboratory II1
BIOL 2550Fundamentals of Human Anatomy3
BIOL 2550LFundamentals of Human Anatomy Laboratory1
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 2010Introduction to Microbiology2
MICRO 2010LIntroductory Microbiology Laboratory1
Total Credits17-18
Food Science and Human Nutrition: 44-45 cr.
FSHN 1100Professional and Educational Preparation1
FSHN 1670Introductory Human Nutrition and Health3
FSHN 2140Scientific Study of Food3
FSHN 2150Advanced Food Preparation Laboratory1-2
or FSHN 1150 Food Preparation Laboratory
FSHN 2650Nutrition for Active and Healthy Lifestyles3
FSHN 3400Foundations of Dietetic Practice2
FSHN 3600Advanced Nutrition and the Regulation of Metabolism in Health and Disease3
FSHN 3610Nutrition and Health Assessment2
FSHN 3620Nutrition and Health Throughout the Lifecycle3
FSHN 3670Medical Terminology for Health Professionals1
FSHN 4110Food Ingredient Interactions and Formulations2
FSHN 4300U.S. Health Systems and Policy2
FSHN 4450Strategies for Personal Food Waste Reduction1
FSHN 4610Medical Nutrition and Disease I4
FSHN 4630Community Nutrition and Health3
FSHN 4640Medical Nutrition and Disease II4
FSHN 4660Nutrition Counseling and Education Methods3
COMST 4500BSpecial Topics in Communication Studies: Health Communication3
Total Credits44-45
Management: 10 cr.
HSPM 1330Food Safety Certification1
HSPM 3800Food Production Management3
HSPM 3800LFood Production Management Experience3
FSHN 3920Food and Nutrition Services Management3
Total Credits10
Electives: 0-15 cr. Select from any university coursework to earn at least 120 total credits.

Go to FSHN courses.

Dietetics, B.S.

First Year
FSHN 11001FSHN 16703
CHEM 1630 or 17704BIOL 21203
CHEM 1630L or 1770L1BIOL 2120L1
MATH 1400, 1430, 1600, or 16503-4HSPM 13301
ENGL 15003PSYCH 10103
LIB 16001Humanities/Social Sci. (HSCI) or Elective (AGLS) course3
 16-17 14
Second Year
CHEM 23103FSHN 26503
CHEM 2310L1BBMB 30103
BIOL 25503BIOL 2560 and 2560L, or BIOL 33503-4
BIOL 2550L1MICRO 20102
ENGL 25003MICRO 2010L1
STAT 1010 or 10403-4Humanities course (HSCI) or Elective* (AGLS)3
 14-15 15-16
Third Year
FSHN 34002FSHN 36102
FSHN 36003FSHN 36203
FSHN 21403FSHN 36701
FSHN 2150 or 11501-2HSPM 38003
SPCM 21203HSPM 3800L3
FSHN 34203COMST 4500B3
 15-16 15
Fourth Year
FSHN 46104FSHN 46404
FSHN 46303FSHN 44501
FSHN 41102FSHN 43002
FSHN 46603FSHN 39203
U.S. Diversity3Electives*6
 15 16



 Choose elective courses to total equal to or greater than 120 credits.


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:

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: