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The Dietitian Nutritionist Program, housed within the Department of Sports Medicine and Nutrition, is a graduate degree program accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) as a Future Education Model Graduate Program (GP). The program is a competency-based educational program that integrates experiential learning with didactic coursework to enable students to demonstrate the higher level of competence that will be needed for future practice as a Registered Dietitian Nutritionist.

Students entering as a junior or with a baccalaureate degree that is not from a Didactic Program in Dietetics (DPD) will complete 93-95 credits during this three-year program.

Didactic Program in Dietetics (DPD) graduates will complete Year 2 & Year 3 of the program fulfilling a 60-credit course of study.

Curriculum themes cover a variety of topics including:

  • Medical nutrition therapy
  • Nutrition assessment and counseling
  • Professional trends and issues
  • Food service management
  • Nutrition research

Plan of Study

First Year, Fall Term

HRS 1023 - Human Physiology, 4 credits

NUTR 1000 - Introduction to Research, 3 credits

NUTR 1600 - Introduction to Dietetics (if not taken previously), 2 credits

NUTR 1602 - Nutrition Assessment, 3 credits

NUTR 1620 - Nutrient Metabolism, 3 credits

NUTR 1622 - Life Cycle Nutrition, 3 credits

First Year, Spring Term

NUTR 1604 - Food Service Management with Lab, 3 credits

NUTR 1605 - Principles of Nutrition Education, 3 credits

NUTR 1610 - Food Application, 3 credits

NUTR 1613 - Food Application Lab, 1 credit

NUTR 1625 - Nutrition Therapy, 4 credits

NUTR 1614 - Nutrition Critical Thinking or NUTR 1612 Food and Culture [if not taken previously]), 3 credits

Students must maintain a 3.0 minimum GPA to matriculate from Year 1 to Year 2 of the program.

DPD graduates enter here.

Second Year, Fall Term

HRS 2004 - Pathophysiology Across the Lifespan, 4 credits or Advisor Approved Specialty Course

HRS 2623 - Advanced Medical Nutrition Therapy 1, 3 credits

HRS 2631 - Nutrition Focused Physical Examination with Lab, 3 credits

HRS 2635 - Professional Development, 2 credits

HRS 2999 - Independent Study Experiential Practice or Elective, 3 credits Fall or Spring

Second Year, Spring Term

HRS 2612 - Advanced Medical Nutrition Therapy 2, 3 credits

HRS 2625 - Counseling Methods, 3 credits

HRS 2646 - Introduction to Functional Nutrition with Lab, 3 credits

HRS 2655 - Research Methods and Applied Statistics, 3 credits (Fall or Spring)

Advisor Approved Specialty Course

Undergraduate students will receive a Bachelor of Science in Nutrition Science after the completion of the second year.

Third Year, Fall Term

HRS 2647 - Experiential Practice: Community Nutrition, 3 credits

HRS 2654 - Practicum in Dietetics 1, 1 credit

HRS 2657 - Experiential Practice 1, 9 credits

HRS 2658 – Capstone Project, 2 credits

Third Year, Spring Term

HRS 2008 - Entrepreneurial Skills for Nutrition Professionals, 3 credits

HRS 2652 - Experiential Practice 3, 3 credits

HRS 2656 - Practicum in Dietetics 2, 1 credit

HRS 2671 - Experiential Practice 2, 6 credits

HRS 2673 - Capstone Project, 2 credits

Students will receive a Master of Science degree at the completion of Year 3.

*Plan of study may vary following acceptance into Limited Capacity Specialty Rotations.

Each course is offered only once during the academic year, therefore, any departure from completing a course in its planned sequence (for example: failure, for any reason, to satisfactorily complete a required course; an unresolved "G" or "Incomplete" grade) will result in a one-year delay in completing the course, the remaining program requirements, and the year of graduation.

The Dietitian Nutritionist Program is accredited by the commission of Accreditation Council for Education in Nutrition and Dietetics (ACEND) the accrediting agency for the Academy of Nutrition and Dietetics (A.N.D.), 120 South Riverside Plaza, Suite 2190, Chicago, IL, 60606-6995, 312/899-5400. https://www.eatright.org/