Part-time & Graduate Enrollment Services
Nutrition Management BS
People are increasingly interested in the nutritional requirements for obtaining good health and a long life. Registered dietitians work with people of all ages, cultures, and economic means. They learn to understand people as individuals, thereby helping their clients solve their nutritional needs. Registered dietitians are health professionals who apply the science and art of food and nutrition.
The nutrition management major offers a challenging curriculum that prepares students to become registered dietitians and practice in diverse settings such as private practice; community nutrition and public health; wellness; sports fitness programs; corporations; clinical dietetics, hospital or long-term care food management facilities; research; food companies; nutrition education; restaurant consulting; writing and communication.
The major leads to a BS degree that meets the education requirements of the American Dietetic Association (ADA). The pre-professional phase (years 1 and 2) involves core courses in basic sciences, food science, basic nutrition, mathematics, liberal arts, and business. The professional phase (years 3 and 4) includes practicum experiences in various upper-division courses. Cooperative education is a requirement of the major. Students also have the opportunity to acquire a certificate or minor in a variety of content areas, including exercise science. To become credentialed as a registered dietitian, students also need to complete an ADA-accredited supervised practice after graduation and pass the National Registration Exam for Dietitians.
Two-year transfer in nutrition management
Due to specific areas of study required by the American Dietetic Association and RIT, the amount of transferable credit and estimated time to complete work for the BS degree must be determined by each individual’s transcript. A minimum grade-point average of 3.2 and grades of A or B in all required science courses are required for admission and continuation in this major. For specific information regarding transfer admission, please refer to the Admission section of this bulletin.
The nutrition management program has been granted initial accreditation by the American Dietetic Association Commission on Dietetic Education/CADE, 120 South Riverside Plaza, Suite 2000, Chicago, IL. 60606-6995.
Nutrition management, BS degree, typical course sequence (semesters), effective fall 2013
|Course||Sem. Cr. Hrs.|
|IHSM-125||Principles of Food Production||3|
|LAS Foundation 1: First-Year Seminar||3|
|PSYC-101||Introduction to Psychology||3|
|ENGL-150||LAS Foundation 2: Writing Seminar||3|
|MEDS-110||Microbiology in Health and Disease||3|
|ECON-101||Principles of Microeconomics||3|
|MEDS-250||Anatomy and Physiology I, Lab||4|
|IHSM-123||Sanitation and Safety||1|
|General Education -Writing requirement||3|
|SOCI-102||Foundations of Sociology||3|
|MEDS-251||Anatomy and Physiology II, Lab||4|
|IHSM-223||Food and Beverage Management||3|
|STAT-145||Introduction to Statistics I||3|
|LAS Immersion 1||3|
|IHSM-383||Assessing and Improving Service Quality||3|
|NUTR-333||Techniques of Dietetic Education||3|
|MTKG-363||Principles of Marketing||3|
|NUTR-554||Life Cycle Nutrition||4|
|IHSM-325||Food Innovation and Development||3|
|HRDE-386||Human Resources Development||3|
|LAS Immersion 2, 3||6|
|NUTR-525||Medical Nutrition Therapy I||3|
|NUTR-510||Nutrition and Complementary Medicine||1|
|NUTR-526||Medical Nutrition Therapy II||3|
|IHSM-481||Leadership in Hospitality and Service Industries||3|
|Total Semester Credit Hours||121|
Please see New General Education Curriculum–Liberal Arts and Sciences (LAS) for more information.
* Please see Wellness Education Requirement for more information.