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 | MATH 234: Calculus for Business I2 | 4 |
| FSHN 199: Undergraduate Open Seminar | 1 | FSHN 131: Introductory Food Lab | 3 |
| ACES 101: Contemporary Issues in ACES | 2 | CHEM 102 & 103: General Chemistry I | 4 |
| CMN 101: Public Speaking1 | 3 | HDFS 105: Intro to Human Development | 3 |
| MCB 100 & 101: Intro Microbio | 5 | RHET 105: Principles of Composition | 4 |
| Elective or Proficiency (CHEM or MATH) | 3 | ||
| Total Hours: | 17 | Total Hours: | 18 |
Summer: Dietetic-related work experience, 0 credit hours
Sophomore Year
| Fall | Spring | ||
|---|---|---|---|
| MCB 244 & 245: Anat & Physio I | 5 | FSHN 220: Principles of Nutrition | 4 |
| CHEM 104 & 105: General Chemistry II | 4 | FSHN 332: Science of Food Systems | 3 |
| Humanities with CS3 | 3 | ACE 100 or PSYCH 1002 | 3-4 |
| ACE 100 or PSYCH 100 2 | 3-4 | MCB 246 & 247: Anat and Physio II | 5 |
| Total Hours: | 15-16 | Total Hours: | 15-16 |
Summer: Dietetic-related work experience, 0 credit hours
Junior Year
| Fall4 | 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 | Statistics2 | 3 |
| CHEM 232 & 233: Organic Chemistry I | 6 | BTW 250 (or other Advanced Composition) | 3 |
| Humanities/CS** | 3 | BADM 310: Mgmt and Organizational Beh | 3 |
| Total Hours: | 17 | Total Hours: | 15 |
Summer: Dietetic-related work experience, 0 credit hours
Senior Year
| Fall4 | 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 | Dietetic Concentration Elective | 3 |
| FSHN 429: Nutrition Assessment & Therapy | 3 | Elective | 6 |
| FSHN 322 or 428 | 3 | ||
| Total Hours: | 13 | Total Hours: | 15 |
POTENTIAL 5th YEAR: Transfers, Study/Work Abroad, Fail to Complete Prerequisites/Semester Courses as Outlined
1CMN 111 & 112 can be substituted for RHET 105 and CMN 101.
2Courses that can be taken during the summer.
3For more information on GenEd requirements, please visit http://courses.illinois.edu. Six total hours of humanities/CS are required; this requirement consists of one course in Non-Western/U.S. Minority Culture and one course in Western/Comparative Cultures.
4Fall semester of Junior or Senior year take either FSHN 428: Community Nutrition OR FSHN 322: Lifecycles Nutrition (must take at least one).
Download a PDF of this curriculum.
For more information about electives, please visit Dietetic Targeted ElectivesIf 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.
