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.
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 150 | Critical Thinking and Communication | 3 |
| ENGL 250 | Written, Oral, Visual, and Electronic Composition | 3 |
| LIB 160 | Information Literacy | 1 |
| SP CM 212 | Fundamentals of Public Speaking | 3 |
| Total Credits | 10 | |
Humanities and Social Sciences: 6-12 cr.
| Select Humanities course from approved list | 3 | |
| PSYCH 101 | Introduction to Psychology | 3 |
| If H Sci student, select: | 6 | |
Additional Humanities course | ||
Additional Humanities or Social Science course | ||
Ethics: 3 cr.
| FS HN 342 | 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: 9-12 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 231 | Elementary Organic Chemistry | 3 |
| CHEM 231L | Laboratory in Elementary Organic Chemistry | 1 |
| Total Credits | 9-12 | |
Biological Sciences: 20-21 cr.
| BBMB 301 | Survey of Biochemistry | 3 |
| BIOL 211 | Principles of Biology I | 3 |
| BIOL 212 | Principles of Biology II | 3 |
| BIOL 212L | Principles of Biology Laboratory II | 1 |
| BIOL 255 | Fundamentals of Human Anatomy | 3 |
| BIOL 255L | Fundamentals of Human Anatomy Laboratory | 1 |
| Select at least 3 credits from: | 3 | |
| Fundamentals of Human Physiology and Fundamentals of Human Physiology Laboratory | ||
| Principles of Human and Other Animal Physiology | ||
| MICRO 201 | Introduction to Microbiology | 2 |
| MICRO 201L | Introductory Microbiology Laboratory | 1 |
| Total Credits | 20 | |
Food Science and Human Nutrition: 39-40 cr.
| FS HN 110 | Professional and Educational Preparation | 1 |
| FS HN 167 | Introduction to Human Nutrition | 3 |
| FS HN 203 | Contemporary Issues in Food Science and Human Nutrition | 1 |
| FS HN 214 | Scientific Study of Food | 3 |
| FS HN 215 | Advanced Food Preparation Laboratory | 1-2 |
| or FS HN 115 | Food Preparation Laboratory | |
| FS HN 265 | Nutrition for Active and Healthy Lifestyles | 3 |
| FS HN 340 | Foundations of Dietetic Practice | 1 |
| FS HN 360 | Advanced Nutrition and the Regulation of Metabolism | 3 |
| FS HN 361 | Nutrition and Health Assessment | 2 |
| FS HN 362 | Nutrition in Growth and Development | 3 |
| FS HN 367 | Medical Terminology for Health Professionals | 1 |
| FS HN 403 | Food Laws and Regulations | 2 |
| FS HN 411 | Food Ingredient Interactions and Formulations | 2 |
| FS HN 461 | Medical Nutrition and Disease I | 4 |
| FS HN 463 | Community Nutrition | 3 |
| FS HN 464 | Medical Nutrition and Disease II | 3 |
| FS HN 466 | Nutrition Counseling and Education Methods | 3 |
| Total Credits | 39-40 | |
Management: 12 cr.
| HSP M 380 | Food Production Management | 3 |
| HSP M 380L | Food Production Management Experience | 3 |
| HSP M 391 | Foodservice Systems Management I | 3 |
| HSP M 392 | Foodservice Systems Management II | 3 |
| Total Credits | 12 | |
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 |
| FS HN 110 | 1 | FS HN 167 | 3 |
| CHEM 163 or 177 | 4 | CHEM 178 (if CHEM 177 taken; or elective) | 3 |
| CHEM 163L or 177L | 1 | BIOL 212 | 3 |
| BIOL 211 | 3 | BIOL 212L | 1 |
| MATH 140, 143, 160, or 165 | 3-4 | PSYCH 101 | 3 |
| ENGL 150 | 3 | Humanities course | 3 |
| LIB 160 | 1 | ||
| 16-17 | 16 | ||
| Second Year | |||
| Fall | Credits | Spring | Credits |
| CHEM 231 | 3 | FS HN 265 | 3 |
| CHEM 231L | 1 | BBMB 301 | 3 |
| BIOL 255 | 3 | BIOL 256 and 256L, or BIOL 335 | 3-4 |
| BIOL 255L | 1 | MICRO 201 | 2 |
| ENGL 250 | 3 | MICRO 201L | 1 |
| FS HN 203 | 1 | Humanities course (H Sci) or Elective* (AgLS) | 3 |
| STAT 101 or 104 | 3-4 | ||
| 15-16 | 15-16 | ||
| Third Year | |||
| Fall | Credits | Spring | Credits |
| FS HN 340 | 1 | FS HN 361 | 2 |
| FS HN 360 | 3 | FS HN 362 | 3 |
| FS HN 214 | 3 | FS HN 367 | 1 |
| FS HN 215 or 115 | 1-2 | HSP M 380 | 3 |
| SP CM 212 | 3 | HSP M 380L | 3 |
| Humanities/social sci. (H Sci) or ENV S (AgLS) | 3 | FS HN 342 | 3 |
| 14-15 | 15 | ||
| Fourth Year | |||
| Fall | Credits | Spring | Credits |
| FS HN 461 | 4 | FS HN 464 | 3 |
| FS HN 463 | 3 | HSP M 392 | 3 |
| HSP M 391 | 3 | FS HN 403 | 2 |
| FS HN 411 | 2 | Electives* | 6 |
| FS HN 466 | 3 | ||
| 15 | 14 | ||
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. |