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Dietetics (H SCI)

This is an archived copy of the 2023-2024 catalog. To access the most recent version of the catalog, please visit http://catalog.iastate.edu.

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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 150Critical Thinking and Communication3
ENGL 250Written, Oral, Visual, and Electronic Composition3
LIB 160Introduction to College Level Research1
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: 3 cr.
FS HN 342World 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 231Elementary Organic Chemistry3
CHEM 231LLaboratory in Elementary Organic Chemistry1
Total Credits9
Biological Sciences: 17-18 cr.
BBMB 301Survey of Biochemistry3
BIOL 212Principles of Biology II3
BIOL 212LPrinciples of Biology Laboratory II1
BIOL 255Fundamentals of Human Anatomy3
BIOL 255LFundamentals 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 201Introduction to Microbiology2
MICRO 201LIntroductory Microbiology Laboratory1
Total Credits17-18
Food Science and Human Nutrition: 44-45 cr.
FS HN 110Professional and Educational Preparation1
FS HN 167Introductory Human Nutrition and Health3
FS HN 214Scientific Study of Food3
FS HN 215Advanced Food Preparation Laboratory1-2
or FS HN 115 Food Preparation Laboratory
FS HN 265Nutrition for Active and Healthy Lifestyles3
FS HN 340Foundations of Dietetic Practice2
FS HN 360Advanced Nutrition and the Regulation of Metabolism in Health and Disease3
FS HN 361Nutrition and Health Assessment2
FS HN 362Nutrition and Health Throughout the Lifecycle3
FS HN 367Medical Terminology for Health Professionals1
FS HN 411Food Ingredient Interactions and Formulations2
FS HN 430U.S. Health Systems and Policy2
FS HN 445Strategies for Personal Food Waste Reduction1
FS HN 461Medical Nutrition and Disease I4
FS HN 463Community Nutrition and Health3
FS HN 464Medical Nutrition and Disease II4
FS HN 466Nutrition Counseling and Education Methods3
COMST 450BSpecial Topics in Communication Studies: Health Communication3
Total Credits44-45
Management: 10 cr.
HSP M 133Food Safety Certification1
HSP M 380Food Production Management3
HSP M 380LFood Production Management Experience3
FS HN 392Food and Nutrition Services Management3
Total Credits10
Electives: 0-15 cr. Select from any university coursework to earn at least 120 total credits.

Go to FS HN courses.

Dietetics, B.S.

First Year
FallCreditsSpringCredits
FS HN 1101FS HN 1673
CHEM 163 or 1774BIOL 2123
CHEM 163L or 177L1BIOL 212L1
MATH 140, 143, 160, or 1653-4HSP M 1331
ENGL 1503PSYCH 1013
LIB 1601Humanities/Social Sci. (H Sci) or Elective (AgLS) course3
Humanities3 
 16-17 14
Second Year
FallCreditsSpringCredits
CHEM 2313FS HN 2653
CHEM 231L1BBMB 3013
BIOL 2553BIOL 256 and 256L, or BIOL 3353-4
BIOL 255L1MICRO 2012
ENGL 2503MICRO 201L1
STAT 101 or 1043-4Humanities course (H Sci) or Elective* (AgLS)3
 14-15 15-16
Third Year
FallCreditsSpringCredits
FS HN 3402FS HN 3612
FS HN 3603FS HN 3623
FS HN 2143FS HN 3671
FS HN 215 or 1151-2HSP M 3803
SP CM 2123HSP M 380L3
FS HN 3423COMST 450B3
 15-16 15
Fourth Year
FallCreditsSpringCredits
FS HN 4614FS HN 4644
FS HN 4633FS HN 4451
FS HN 4112FS HN 4302
FS HN 4663FS HN 3923
U.S. Diversity3Electives*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/.