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Nutrition Management

Curriculum

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: http://www.eatright.org/members/content.aspx?id=11008.

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 Course Number 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  PSYC 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 NUTR 223 1
Introduction to Statistics I STAT 145 3
LAS Immersion 1   3
LAS Perspective 1, 2   6
Third Year
Assessment of Service Quality HSTP 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) NUTR 560 3
Nutrition and Integrative 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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