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Nutrition Management


The program leads to a BS degree that meets the education requirements of the Academy of Nutrition and Dietetics (formally the American Dietetic Association). 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. 

Students must complete three blocks of approved cooperative education experience and 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 accredited supervised practice after graduation and pass the National Registration Exam for Dietitians.

Effective 2013, the credential of RDN (Registered Dietitian Nutritionist) may also be used.  Effective 2024, an MS degree in any discipline will be required for entry level practice as a Registered Dietitian.  Students completing BS degree programs prior to that date will be grandfathered.  In addition to the professional credential of the RD, forty-six states currently have statutory provisions (licensure/certification) regarding professional regulation of dietitians and/or nutritionists.  Information regarding status of individual states can be found at the following:

Transfer Students

Due to specific areas of study required by the Academy of Nutrition and Dietetics 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 program.

Typical Course Sequence

Course Semester Credit Hours
First Year
Principles of Food Production FOOD-121 3
LAS Foundation 1: First Year Seminar 3
General-Organic-Biochemistry I CHMG-111 4
LAS Perspective 7A: College Algebra MATH-101 3
Introduction to Psychology PSYCH-101 3
LAS Foundation 2: First Year Writing 3
Contemporary Nutrition NUTR-125 3
General-Organic-Biochemistry II CHMG-112 4
Microbiology in Health and Disease MEDG-106 3
Principles of Microeconomics ECON-101 3
Wellness Education 0
Second Year
LAS Perspective 5: Anatomy and Physiology I, Lab MEDS-250 4
Sanitation and Safety FOOD-123 1
Financial Accounting ACCT-110 3
Foundations of Sociology SOCI-102 3
LAS Perspective 6: Anatomy and Physiology II, Lab MEDS-251 4
Food and Beverage Management FOOD-223 3
Food and Beverage Management Lab - FOOD-223 1
Introduction to Statistics I STAT-145 3
LAS Immersion 1 3
LAS Perspective 1, 2 6
Third Year
Assessment of Service Quality HSPT-383 3
Dietetic Environment NUTR-402 3
Techniques of Dietetic Education NUTR-333 3
Principles of Marketing MKTG-230 3
Life Cycle Nutrition NUTR-554 4
Food Innovation and Development FOOD-325 3
Human Resources Development HRDE-386 3
LAS Immersion 2, 3 6
LAS Perspective 3 3
Fourth Year
Dietetic Internship Seminar NUTR-497 1
Medical Nutrition Therapy I NUTR-525 3
Senior Project (WI) HSPT-490 3
Nutrition and Complementary Medicine NUTR-510 1
LAS Perspective 4 3
Free Electives 9
Medical Nutrition Therapy II NUTR-526 3
Community Nutrition NUTR-550 3
Leadership in Hospitality and Service Industries HSPT-481 3
Total Semester Credit Hours 123


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