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Salary and Career Info

Dietetics and Nutrition BS

Work with people of all ages, cultures, and economic means to apply nutritional science to help clients address health, nutritional, and wellness needs.

Program skills

The major leads to a BS degree that meets the educational requirements of the Academy of Nutrition and Dietetics. The pre-professional phase (years 1 and 2) involves core courses in science, food science, basic nutrition, mathematics, liberal arts, and business. The professional phase (years 3 and 4) includes practicum experiences in various upper-division courses. Three cooperative work experiences, including one position in health care food and nutrition services, are 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.

Program facilities equipment

Fully equipped state-of-the-art kitchens and labs. Field experiences including hospitals, long-term care facilities, food manufacturers, camps, colleges, and universities.

Program job titles reported

Clinical Dietitian; Clinical Nutritionist; Community Dietitian; Management Dietitian; Registered Dietitian; Corporate Nutritionist

Select program hiring partners

Aaron Manor Rehabilitation, Aramark, Monroe Community Hospital, University of Rochester Medical Center, Wegmans Food Markets, Wakefern Food Corp.

Industries


  • Health Care

  • Health, Wellness, and Fitness

  • Medical Practice

  • Restaurant and Food Service

  • Non-Profit

100%

Outcome Rates*

Total percentage of graduates who have entered the workforce, enrolled in full-time graduate study, or are pursuing alternative plans (military service, volunteering, etc.).

100%

Knowledge Rate

*Total percentage of graduates for whom RIT has verifiable data, compared to national average knowledge rate of 41% per NACE.
Outcome % of Students
Employed 23.00%
Full-time Graduate Study 77.00%
Alternative Plans 0%
Outcome % of Students
Employed 23.00%
Full-time Graduate Study 77.00%
Alternative Plans 0%

Accreditation

The dietetics and nutrition major is accredited through June 2023 by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics (AND), 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995.

Cooperative Education

Cooperative Education

Co-op is a full-time paid work experience for at least 400 hours in an industry related to food and nutrition. Students register for co-op just like a class but do not pay tuition. The course is graded as pass/fail. Students are required to complete three co–op experiences to receive their BS degree in dietetics and nutrition and the majority complete their co-op experiences in the summer. One co-op must be completed in a health care environment. For more information, please visit the Office of Career Service and Cooperative Education.

Students often complete co-ops with job titles such as diet clerk, health/nutrition educator, nutrition assistant, cook, food service worker, prep cook/worker, and patient care technician, among others.

A sample of co-op employers in the Rochester area includes Wegmans, Rochester General Hospital, Strong Memorial Hospital, Highland Hospital, St. John’s Home, RIT Dining Services, and Monroe Community Hospital. Students may complete co-ops in their hometown area as well as in other locations throughout the United States and while studying abroad.

Beyond the Classroom

Students engage in experiential learning with a variety of Rochester-based organizations.

Study abroad: Success in today’s global society requires experience and leadership that drives education beyond traditional boundaries. RIT is committed to expanding opportunities for global education, international connections, work experience and cultural exchanges. Study abroad can fulfill a co-op experience, supporting a student’s desire to study abroad while satisfying graduation requirements. For information on study abroad opportunities, please visit RIT Global.

The dietetics and nutrition department offers faculty-led international experiences such as studying the Mediterranean diet in Croatia and travel to conduct a research project on childhood anemia in Ghana.