This is a sample curriculum for a B.S. Degree in Food Science and Human Nutrition, Dietetics Option. A minimum of 126 hours is needed for graduation from this program. Course requirements may change, so talk to the program advisor about which courses to take.
For first year students FSHN 199, Undergraduate Open Seminar-Issues and Careers in Dietetics and Nutrition, will educate them on what is available in the nutrition health field as well as give them tools to aid them in their 4 year academic study, thus helping to direct them on a successful path into their career. For the final year of the program, the Senior Seminar in Dietetics helps seniors prepare for applying to Dietetics Internship (DI) Programs and is required to be eligible for an internship.
Maintenance of a high GPA is important in this curriculum. Typically a GPA of 3.0 out of 4.0 or higher will benefit you in your application to a DI. In addition to strong grades, related work experience and involvement in extracurricular activities is needed when applying to a DI.
Freshman Year
| Fall | Spring | ||
|---|---|---|---|
| FSHN 101: Intro Food Science & Nutr | 3 | PSYC 100: Intro Psych | 4 |
| FSHN 199: Undergraduate Open Seminar | 1 | FSHN 131: Introductory Food Laboratory | 3 |
| ACES 101: Contemporary Issues in ACES | 2 | CHEM 102 & 103: General Chemistry I | 4 |
| CMN 101: Public Speaking | 3 | HDFS 105: Intro to Human Development | 3 |
| MATH 234: Calculus for Business I | 4 | RHET 105: Principles of Composition | 4 |
| ACE 161: Microcomputer Applications | 3 | ||
| Total Hours: | 16 | Total Hours: | 18 |
Sophomore Year
| Fall | Spring | ||
|---|---|---|---|
| MCB 103 & 104: Intro to Human Physiology | 4 | FSHN 220: Contemporary Nutrition | 4 |
| MCB 100 & 101: Introductory Microbiology | 5 | FSHN 332: Science of Food Systems | 3 |
| CHEM 104 & 105: General Chemistry II | 4 | CHEM 232 & 233: Organic Chemistry I | 5 |
| Humanities/CS | 3 | Economics (ACE 100 Preferred) | 3-4 |
| Total Hours: | 16 | Total Hours: | 15-16 |
Junior Year
| Fall* | Spring | ||
|---|---|---|---|
| FSHN 349: Food Service Sanitation | 1 | FSHN 329: Communication in Nutrition | 3 |
| FSHN 340: Food Production and Service | 4 | MCB 450: Introductory Biochemistry | 3 |
| FSHN 345: Hospitality Purchasing | 3 | Statistics | 3 |
| Elective | 3 | Professional Elective | 3 |
| BADM 310: Mgmt and Organizational Beh | 3 | Elective | 3 |
| Humanities/CS | 3 | ||
| Total Hours: | 17 | Total Hours: | 15 |
Senior Year
| Fall* | Spring | ||
|---|---|---|---|
| FSHN 398: Undergraduate Seminar | 1 | FSHN 427: Biochemical Nutrition II | 3 |
| FSHN 420: Nutritional Aspects of Disease | 3 | BADM 311, 313, or PSYC 245 | 3 |
| FSHN 426: Biochemical Nutrition I | 3 | Humanities/CS | 3 |
| FSHN 429: Nutrition Assessment & Therapy | 3 | Elective | 6 |
| Professional Elective | 3 | ||
| Composition II | 3 | ||
| Total Hours: | 16 | Total Hours: | 15 |
For more information on GenEd requirements please visit http://courses.uiuc.edu
For more information about electives, please visit Dietetic Targeted Electives
If you are thinking about studying abroad during your undergraduate career, please inform the DPD program director and review the suggested Study Abroad Course Sequence.
After Graduation
The dietetic internship is the primary route, after completion of this program; it prepares you to be competitive in an internship. However, another possibility is graduate school. Following completion of a B.S., the Dietetic major would be well prepared to continue into graduate school. In fact, over half the RD's in the nation have graduate degrees. Though this additional schooling is not necessary for entry-level employment in dietetics, you may find that higher level jobs require a graduate degree. There are some graduate programs that allow you to combine two years of graduate work plus your DI program. For more information on this program at the University of Illinois visit FSHN Graduate Program.