This is a sample curriculum for a B.S. Degree in Food Science and Human Nutrition, Dietetics Concentration. A minimum of 126 hours is needed for graduation from this program. Course requirements may change, so students should plan to meet regularly with the academic advisor. Students enrolled in this curriculum must maintain a minimum GPA of 2.5.

For first year students, FSHN 150, Introduction to Dietetics, will educate them on what is available in the dietetics profession, as well as give them tools to aid them in their four-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. A GPA of 3.0 out of 4.0 or higher will benefit students in their application to a DI. To be competitive for a DI, a 3.2/4.0 is considered the minimum and a 3.4/4.0 necessary to be highly competitive. In addition to strong grades, related work experience and involvement in extracurricular activities are needed when applying to a DI. The dietetic course catalog provides a description of all required dietetic courses.

Curriculum (pdf)

Minors

Students can also select a minor that reflects other interests that relate to dietetics. Popular minors include Communication, Spanish and Business.

Also see → Dietetic Targeted Electives below, Study Abroad Course SequenceGenEd Information

 

Dietetic Targeted Electives

Dietetic Targeted Electives provide a specific focus for your dietetic curriculum. These courses are suggestions. The Targeted Electives areas do NOT serve as a minor or an additional certification. Your Target Electives area may NOT be added to a resume, but Targeted Electives may be talked about in an internship application letter or interview to show your interest in a specific area. Scheduling these classes is your responsibility. Required classes take priority over targeted electives; however, some of the suggested targeted electives do meet general education and major degree requirements which are specified below. Remember, just like the FSHN departmental courses, 300- & 400-level courses have prerequisites, so make sure to plan your schedule accordingly if there is a class of particular interest where a prerequisite course is required. It is NOT required to choose a Targeted Electives area and, in fact, it may be of benefit to choose electives under different Targeted Elective areas to see where your interests lie within dietetics.

There are many benefits to building targeted electives into your class schedule. They help to focus your education in a more specific area of interest and may give you direction for your career and/or post-undergraduate degree plans. Targeted electives may help guide students into a career interest and may even make students more competitive in a certain area. The targeted elective areas were created based on careers available in dietetics and general student interest. It should also be noted that the University of Illinois Nutritional Sciences graduate program offers FSHN 510 (Nutrition Research Topics) and 520 (Advanced Clinical Nutrition) which have specific emphasis, which changes each semester. Since they are graduate level courses, permission must be granted by the instructor.

For course descriptions, see the University Catalog.

Food Science and Human Nutrition (FSHN)
  • FSHN 302 Sensory Evaluation of Foods
  • FSHN 344 Business Etiquette
  • FSHN 414 Food Chemistry
  • FSHN 417 Neuroscience of Eating and Drinking
  • FSHN 421 Pediatric Clinical Nutrition
  • FSHN 425 Food Marketing
  • FSHN 442 HM Skills and Applications
  • FSHN 443 Management of Fine Dining
  • FSHN 453 Nutrition for Performance
  • FSHN 465 Principles of Food Technology
  • FSHN 480 Basic Toxicology
  • FSHN 499 Cur Topics in FS & Human Nutr
  • FSHN 510 Topics in Nutrition Research
  • FSHN 520 Advanced Clinical Nutrition
  • FSHN 595 Advanced Topics in FS and HN
Community Health (CHLH)
  • CHLH 304 Foundations of Health Behavior
  • CHLH 314 Introduction to Aging
  • CHLH 330 Disability in American Society
  • CHLH 404 Gerontology
  • CHLH 405 Aging with Disability
  • CHLH 407 Disability, Culture and Society
  • CHLH 409 Women’s Health
  • CHLH 410 Public Health Practice
  • CHLH 415 International Health
  • CHLH 421 Health Data Analysis
  • CHLH 444 LGBT, Indi, Fam and Community
  • CHLH 448 Exercise and Health Psychology
  • CHLH 456 Organization of Health Care
  • CHLH 457 Health Planning
  • CHLH 458 Health Administration
  • CHLH 469 Environmental Health
  • CHLH 473 Immigration, Health & Society
  • CHLH 474 Principles of Epidemiology
  • CHLH 494 Special Topics
Kinesiology (KIN)
  • KIN 340 Soc & Psych of Phys Activity
  • KIN 345 Sport and Society
  • KIN 352 Bioenergetics of Movement
  • KIN 355 Biomechanics of Human Movement
  • KIN 365 Civic Engagement in Wellness
  • KIN 375 Comm Partners & Health
  • KIN 386 Exercise Instruction & Elderly
  • KIN 442 Body, Culture & Society
  • KIN 443 Psychophysiology in Ex and Sport
  • KIN 444 Physical Activity and Chronic Diseases
  • KIN 447 Psych of Sport Performance
  • KIN 448 Exercise & Health Psychology
  • KIN 450 Biochemistry of Exercise
  • KIN 451 Skeletal Muscle Physiology
  • KIN 458 Neurobio of Aging
  • KIN 459 Physical Activity & Aging
  • KIN 470 Exercise Endocrinology
  • KIN 474 Tech-Driven Health Intervention
  • KIN 494 Special Topics
Agriculture and Consumer Economics (ACE)
  • ACE 306 Food Law
  • ACE 431 Agri-Food Strategic Management
Molecular and Cellular Biology (MCB)
  • MCB 316 Genetics and Disease
  • MCB 317 Genetics and Genomics
  • MCB 320 Mechanisms of Human Disease
  • MCB 400 Cancer Cell Biology
  • MCB 401 Cell & Membrane Physiology
  • MCB 402 Sys & Integrative Physiology
  • MCB 406 Gene Expression & Regulation
  • MCB 408 Immunology
  • MCB 413 Endocrinology
  • MCB 450 Introductory Biochemistry
  • MCB 458 Basic Human Pathology
  • MCB 465 Human Metabolic Disease
Psychology (PSYC)
  • PSYC 318 Psych of the Infant
  • PSYC 320 The Teenage Years
  • PSYC 322 Intro Intellectual Disability
  • PSYC 361 The Psychology of Aging
Interdisciplinary Health (IHLT)
  • IHLT 375 Interdis Collab in Health Serv
Integrative Biology (IB)
  • IB 364 Genomics and Human Healthy

 

Sample First-Year Schedule

Fall Semester

   

12-15 Hours

FSHN 101: Intro Food Science & Nutrition   3
FSHN 150: Intro to Dietetics
  1
ACES 101: Contemporary Issues in ACES
  2
CMN 101: Public Speaking1 & 2
  3
Elective or Proficiency (CHEM 101 or MATH 112)
  3-6
Spring Semester     18 Hours
MATH 234: Calculus for Business I2
  4
FSHN 232: Science of Food Preparation
  3
CHEM 102 & 103: General Chemistry I2
  4
HDFS 105: Intro to Human Development2
  3
RHET 105: Writing and Research1
  4

Sample Sophomore Schedule

Fall Semester     17 Hours
FSHN 250: Nutritional Physiology I   3
CHEM 104 & 105: General Chemistry II2   4
FSHN 220: Principles of Nutrition   4
STAT 100: Statistics2   3
Humanities/Cultural Studies/US Minorities2&3   3
Spring Semester     15-16 Hours
FSHN 251: Nutritional Physiology II   3
CHEM 232 & 233: Elem Organic Chemistry & Lab2
  6
CHLH 250: Health Care Systems   4
ACE 100 or ECON 102 or ECON 1032   3-4
     

Sample Junior Schedule

Fall Semester     14-15 Hours
Advanced Composition2   3
FSHN 249: Food Service Sanitation   1
FSHN 340: Food Production and Service2 & 6   4
FSHN 345: Strategic Operations Management   3
Social & Behavioral Sciences2 & 5   3-4
Spring Semester     17 Hours
FSHN 322: Nutrition and the Life Cycle   3
FSHN 329: Communication in Nutrition
  3
MCB 100 & 101: Intro Microbioloby & Lab2   5
Humanities/Cultural Studies/US Minorities2 & 3
  3
Dietetic Concentration Elective   3

Sample Senior Schedule

Fall Semester     14 Hours
FSHN 450: Dietetics: Professional Issues   2
FSHN 420: Nutritional Aspects of Disease   3
FSHN 426: Biochemical Nutrition I   3
FSHN 428: Community Nutrition   3
Humanities/Cultural Studies/US Minorities2 & 3   3

 

 

Spring Semester     12-15 Hours
FSHN 427: Biochemical Nutrition II   3
FSHN 429: Nutrition Assessment & Therapy   3
FSHN 459: Nutrition Assess & Therapy Lab   2
Elective   3-6