Semester Requirements
Barbra Cerio-Iocco, Chair
(585) 475-2352, bxcism@rit.edu
Elizabeth Kmiecinski, Co-Chair
(585) 475-2357, eakism@rit.edu
http://www.rit.edu/healthsciences/undergraduate-programs/nutrition-management/
Program overview
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.
Curriculum
The major leads to a BS degree that meets the education requirements of the Academy of Nutrition and Dietetics (AND). 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 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 Accreditation Council for Education in Nutrition and Dietetics (ACEND) of 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 major. For specific information regarding transfer admission, please refer to the Admission section of this bulletin.
Accreditation
The nutrition management major is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics, 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. | |
|---|---|---|
| First Year | ||
| FOOD-121 | Principles of Food Production | 3 |
| LAS Foundation 1: First Year Seminar† | 3 | |
| CHMG-111 | General-Organic-Biochemistry I | 4 |
| MATH-101 | LAS Perspective 7A: College Algebra | 3 |
| PSYC-101 | Introduction to Psychology | 3 |
| LAS Foundation 2: First Year Writing | 3 | |
| NUTR-125 | Contemporary Nutrition | 3 |
| CHMG-112 | General-Organic-Biochemistry II | 4 |
| MEDG-106 | Microbiology in Health and Disease | 3 |
| ECON-101 | Principles of Microeconomics | 3 |
| Wellness Education* | 0 | |
| Second Year | ||
| MEDS-250 | LAS Perspective 5: Anatomy and Physiology I, Lab | 4 |
| FOOD-123 | Sanitation and Safety | 1 |
| ACCT-110 | Financial Accounting | 3 |
| SOCI-102 | Foundations of Sociology | 3 |
| MEDS-251 | LAS Perspective 6: Anatomy and Physiology II, Lab | 4 |
| FOOD-223 | Food and Beverage Management | 3 |
| STAT-145 | Introduction to Statistics I | 3 |
| LAS Immersion 1 | 3 | |
| LAS Perspective 1,2 | 6 | |
| Third Year | ||
| HSPT-383 | Assessing and Improving Service Quality | 3 |
| NUTR-402 | Dietetic Environment | 3 |
| NUTR-333 | Techniques of Dietetic Education | 3 |
| MTKG-230 | Principles of Marketing | 3 |
| NUTR-554 | Life Cycle Nutrition | 4 |
| FOOD-325 | Food Innovation and Development | 3 |
| HRDE-386 | Human Resources Development | 3 |
| LAS Immersion 2, 3 | 6 | |
| LAS Perspective 3 | 3 | |
| Fourth Year | ||
| NUTR-525 | Medical Nutrition Therapy I | 3 |
| HSPT-490 | Senior Project (WI) | 3 |
| NUTR-510 | Nutrition and Complementary Medicine | 1 |
| LAS Perspective 4 | 3 | |
| Free Electives | 9 | |
| NUTR-526 | Medical Nutrition Therapy II | 3 |
| NUTR-550 | Community Nutrition | 3 |
| HSPT-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. Students completing bachelor's degrees are required to complete two Wellness courses.
† The First Year Seminar requirement is replaced by an LAS Elective for the 2013-14 academic year.
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Click to view program requirements in the Quarter Calendar
Quarter Curriculum - For Reference Only
Effective fall 2013, RIT will convert its academic calendar from quarters to semesters. The following content has been made available as reference only. Currently matriculated students who began their academic programs in quarters should consult their academic adviser for guidance and course selection.
Program overview
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 BS program in nutrition management 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.
Curriculum
The program 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. Students must complete three quarters of approved cooperative education experiences. They 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 program. For specific information regarding transfer admission, please refer to the Admission section of this bulletin.
Accreditation
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 (quarters)
| Course | Qtr. Cr. Hrs. | |
|---|---|---|
| First Year | ||
| 0619-220 | Service Management Careers in Hospitality Industry | 2 |
| 0620-213 | Contemporary Nutrition | 4 |
| 0621-225 | Principles of Food Production | 4 |
| 0621-314 | Sanitation and Safety | 2 |
| 0619-221 | Orientation to Computers in Hospitality | 2 |
| 1011-201, 205 | Survey of General Chemistry, Lab | 5 |
| 1011-202, 207 | Survey of Organic Chemistry, Lab | 5 |
| 1011-203 | Biochemistry | 3 |
| 1016-225 | Algebra for Management Science | 4 |
| Liberal Arts* | 12 | |
| 0511-211 | Principles of Microeconomics | 4 |
| Wellness Education† | 0 | |
| Pathways and Discovery | 2 | |
| 0621-499 | Cooperative Education | Co-op |
| Second Year | ||
| 0101-301 | Financial Accounting | 4 |
| 0105-363 | Principles of Marketing | 4 |
| 1004-210 | Microbiology | 4 |
| 1026-350, 360 | Anatomy and Physiology I, II | 10 |
| 1016-319 | Data Analysis I | 4 |
| Liberal Arts* | 12 | |
| 0621-318 | Food and Beverage Management | 4 |
| Free Electives | 8 | |
| 0621-499 | Cooperative Education | Co-op |
| Third Year | ||
| 0619-410 | Assessment of Service Quality | 4 |
| 0619-426 | Technology in Service Systems | 4 |
| 0619-480 | Human Resources Management | 4 |
| 0621-416 | Product Development | 4 |
| 0620-402 | Dietetic Environment | 4 |
| 0621-331 | Restaurant Operations | 6 |
| 0620-554 | Nutrition in Life Cycle | 5 |
| 0627-519 | Techniques of Dietetic Education | 4 |
| Liberal Arts* | 8 | |
| 0621-499 | Cooperative Education | Co-op |
| Fourth Year | ||
| 0619-470 | Leadership Management in Service Culture | 4 |
| 0619-490 | Senior Project | 4 |
| 0620-525, 526 | Medical Nutrition Therapy I, II | 9 |
| 0620-550 | Community Nutrition | 4 |
| 0620-510 | Nutrition and Alternative Medicine | 2 |
| Free Electives | 4 | |
| Liberal Arts* | 12 | |
| General Education | 8 | |
| Total Quarter Credit Hours |
189 | |
* Please see Liberal Arts General Education Requirements for more information.
† Please see Wellness Education Requirement for more information.