B.S. in Dietetics
Curriculum
A total of 120 credits are required to graduate. Students must earn a 3.0 average in all required courses (science courses, NUT courses, and the additional degree requirements), with no less than a C in any one class.
4-year Plan
All NUT courses are offered only in the semester where they are listed below, with the exception of NUT 207 General Nutrition and NUT 212G Public Health Nutrition.
Year 1
Fall |
||
| Course Number | Course Name | Credit |
| COM 100 | Communication* | 3 |
| MTH 103 | Applied Precalculus* | 3 |
| NUT 207 | General Nutrition | 3 |
| NUT 210 | General Nutrition Lab | 1 |
| SOC 100 | Intro to the Sociological Perspective* | 3 |
| URI 101 | Academic Success | 1 |
| WRT 104 | Writing to Inform and Explain* | 3 |
| Total | 17 | |
Spring |
||
| Course Number | Course Name | Credit |
| BIO 110 | Fundamentals of Biology | 3 |
| BIO 103 | Fundamentals of Biology Lab* | 1 |
| NUT 110 | Intro to Nutrition/Dietetics | 1 |
| NUT 212G | Public Health Nutrition* | 3 |
| PSY 113 | General Psychology* | 3 |
| Gen Ed | General Education Course* | 3 |
| Total | 14 | |
Year 2
Fall |
||
| Course Number | Course Name | Credit |
| BIO 220 | Anatomy + Physiology I | 3 |
| BIO 221 | Anatomy + Physiology I Lab | 1 |
| CHM 103 | General Chemistry* | 3 |
| CHM 105 | General Chemistry Lab | 1 |
| NUT 375 | Foodservice Management I | 3 |
| STA 220 | Statistics in Modern Society* | 3 |
| Free Elective | 3 | |
| Total | 17 | |
Spring |
||
| Course Number | Course Name | Credit |
| BIO 222 | Anatomy + Physiology II | 3 |
| BIO 223 | Anatomy + Physiology II Lab | 1 |
| CHM 124 | Organic Chemistry | 3 |
| CHM 126 | Organic Chemistry Lab | 1 |
| NUT 376 | Foodservice Management II | 4 |
| General Education* | 3 | |
| Total | 15 | |
Year 3
Fall |
||
| Course Number | Course Name | Credit |
| CMB 210 | Biochemistry | 3 |
| MGT 341 | Organizational Behavior | 3 |
| NUT 336 | Scientific Principles of Food I | 4 |
| NUT 394 | Nutrition in the Life Cycle I | 3 |
| General Education* | 3 | |
| Total | 16 | |
Spring |
||
| Course Number | Course Name | Credit |
| CMB 201 | Intro Medical Microbiology | 4 |
| NUT 337 | Scientific Principles of Food II | 4 |
| NUT 395 | Nutrition in the Life Cycle II | 3 |
| NUT 440 | Macronutrient Metabolism | 3 |
| Free Elective | 3 | |
| Total | 17 | |
Year 4
Fall |
||
| Course Number | Course Name | Credit |
| NUT 410 | Professional Issues Nutr./Diet. | 1 |
| NUT 441 | Micronutrient Nutrition | 3 |
| NUT 443 | Nutrition Assessment | 4 |
| NUT 458 | Nutrition Education* | 3 |
| Free Elective | 3 | |
| Total | 14 | |
Spring |
||
| Course Number | Course Name | Credit |
| NUT 444 | Nutrition + Disease | 3 |
| Free Elective | 3 | |
| Free Elective | 3 | |
| Free Elective | 3 | |
| Free Elective | 3 | |
| Total | 15 | |
*General Education: Required courses for the degree provide 31 of the 40 credits of general education courses. You will need to take courses in the following three outcomes to fulfill General Education requirements:
- Humanities (A3)
- Arts & Design (A4)
- Global Responsibilities (C2)
Point Average: Students must earn a minimum of a 3.0 overall GPA with no lower than a C in all required courses to graduate from the degree.