Hours80 Credit Hours
LEPLimited Enrollment Program of 80 Students.
Application Website
MAPMajor Academic Plan

Program Requirements

requirement 1 Complete 1 option
Note 1: Students who have had an equivalent general chemistry course from high school or junior college may not need to take Chem 101.
Note 2: Instead of Chem 285, the Chem 105, 106, 107, 351, 352, 481 sequence is recommended for students interested in medical or dental school or graduate programs in nutrition.
Note 3: Chem 107 may be substituted for MMBio 222.
Recommended Minors: The following minors are very complementary to a dietetics major, but any area of interest could be considered: Business, Gerontology (see School of Family Life), International Development, Spanish.
requirement 3
Dietetic Internship:
To become a Registered Dietitian, students must complete an accredited Dietetic Internship (DI) following graduation. Application to internships is made during the final semester of study. Following successful completion of an internship, graduates are eligible to take the Registration Examination.
Admission to internships is highly competitive. To increase the likelihood of obtaining a position in a DI, students should prepare by:
maintaining at least a 3.0 GPA,
having 1000 hours of work and/or volunteer experience in institutional foodservice and/or nutrition care (i.e., foodservice: hospital, nursing homes, university dining services, school, etc.; volunteer: WIC, Cancer Society, Heart Association, March of Dimes, hospital, etc.)
participating in meaningful volunteer activity,
demonstrating leadership ability, and
taking the GRE (recommended).
Meeting these criteria does not guarantee placement in a dietetic internship, but failure to meet them will almost surely preclude placement.
Program Outcomes

Effective and Professional Communication

Use effective and professional communication skills.

(KRD 2.1, 2.2, 3.3--2012 ACEND Standards for Didactic Program in Dietetics)

Nutrition Care Process

Explain and apply all areas of the nutrition care process.

(KRD 3.1, 4.4--2012 ACEND Standards for Didactic Program in Dietetics)


Demonstrate professional beliefs, values, attitudes and behaviors in all required student assignments and activities.

(KRD 2.1, 2.3--2012 ACEND Standards for Didactic Program in Dietetics)

Dietetics Practice

Integrate the broad aspects of food availability, selection, preparation, and consumption into dietetics practice.

(KRD 3.2, 5.1--2012 ACEND Standards for Didactic Program in Dietetics)

Management and Leadership Skills

Apply management and leadership skills to human and other resources in the provision of services to individuals and organizations.

(KRD 4.1, 4.2, 4.3, 4.4, 4.5--2012 ACEND Standards for Didactic Program in Dietetics)

Critical Thinking and Analysis

Think critically in problem identification and solution by integrating scientific information and research into assignments and practice.

(KRD 1.1, 5.2--2012 ACEND Standards for Didactic Program in Dietetics)