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.
Sample Freshman Schedule
|Fall Semester||12-15 Hours||Spring Semester||18 Hours|
|FSHN 101: Intro Food Science & Nutrition||3||MATH 234: Calculus for Business I2||4|
|FSHN 150: Intro to Dietetics||1||FSHN 232: Science of Food Preparation||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|
|Elective or Proficiency (CHEM or MATH)||3-6||RHET 105: Writing and Research||4|
Sample Sophomore Schedule
|Fall Semester||15 Hours||Spring Semester||14-15 Hours|
|MCB 244: Human Anat & Physiol I||3||MCB 246: Human Anatomy and Physiology II||3|
|CHEM 104 & 105: General Chemistry II||4||CHLH 250: Health Care Systems||3|
|PSYC 100: Intro Psych||4||ACE 100 or ECON 102 or ECON 103||3-4|
|FSHN 220: Principles of Nutrition||4||MCB 100 & 101: Introductory Microbiology2||5|
Sample Junior Schedule
|Fall Semester||17 Hours||Spring Semester||15 Hours|
|FSHN 349: Food Service Sanitation||1||FSHN 329: Communication in Nutrition||3|
|FSHN 340: Food Production and Service||4||FSHN 322: Nutrition and the Life Cycle||3|
|FSHN 345: Hospitality Purchasing||3||Statistics2||3|
|CHEM 232 & 233: Elementary Organic Chemistry I||6||BTW 250 (or other Advanced Composition)||3|
|Humanities or Cultural Studies3||3||Elective||3|
Sample Senior Schedule
|Fall Semester||14 Hours||Spring Semester||15-18 Hours|
|FSHN 450: Dietetics: Professional Issues||2||FSHN 427: Biochemical Nutrition II||3|
|FSHN 420: Nutritional Aspects of Disease||3||PSYC 245: Industrial Org Psych||3|
|FSHN 426: Biochemical Nutrition I||3||Dietetic Concentration Elective3||3|
|FSHN 429: Nutrition Assessment & Therapy||3||Humanities with CS4||3|
|FSHN 428: Community Nutrition||3||Electives||3-6|
The dietetic internship is the primary route after completion of this program; it prepares students 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 RDN's in the nation have graduate degrees. Although this additional schooling is not necessary for entry-level employment in dietetics, students may find that higher level jobs require a graduate degree. There are some graduate programs that allow students to combine two years of graduate work plus a DI program.