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Nutrition Management BS

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.

[arrow] 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)

CourseQtr. 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.