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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.


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
































































































































CourseSemester Credit Hours
First Year
Principles of Food Production FOOD-1213
LAS Foundation 1: First Year Seminar3
General-Organic-Biochemistry I CHMG-1114
LAS Perspective 7A: College Algebra MATH-1013
Introduction to Psychology PSYCH-1013
LAS Foundation 2: First Year Writing3
Contemporary Nutrition NUTR-1253
General-Organic-Biochemistry II CHMG-1124
Microbiology in Health and Disease MEDG-1063
Principles of Microeconomics ECON-1013
Wellness Education0
Second Year
LAS Perspective 5: Anatomy and Physiology I, Lab MEDS-2504
Sanitation and Safety FOOD-1231
Financial Accounting ACCT-1103
Foundations of Sociology SOCI-1023
LAS Perspective 6: Anatomy and Physiology II, Lab MEDS-2514
Food and Beverage Management FOOD-2233
Introduction to Statistics I STAT-1453
LAS Immersion 13
LAS Perspective 1, 26
Third Year
Assessment of Service Quality HSPT-3833
Dietetic Environment NUTR-4023
Techniques of Dietetic Education NUTR-3333
Principles of Marketing MKTG-2303
Life Cycle Nutrition NUTR-5544
Food Innovation and Development FOOD-3253
Human Resources Development HRDE-3863
LAS Immersion 2, 36
LAS Perspective 33
Fourth Year
Medical Nutrition Therapy I NUTR-5253
Senior Project (WI) HSPT-4903
Nutrition and Complementary Medicine NUTR-5101
LAS Perspective 43
Free Electives9
Medical Nutrition Therapy II NUTR-5263
Community Nutrition NUTR-5503
Leadership in Hospitality and Service Industries HSPT-4813
Total Semester Credit Hours121

 

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