Dietetics and Nutrition Bachelor of science degree

1875d740-9d6e-462f-b9f6-f14191434e8e | 128903

Overview

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


Public interest in nutrition for maintaining good health throughout life has never been stronger. Completing a degree in dietetics and nutrition is your first step to becoming a Registered Dietitian Nutritionist (RDN; also known as an RD). RDNs work with people of all ages, cultures, and economic means. They are credentialed health professionals who apply nutritional science to individuals, families, communities, and beyond to help their clients address nutritional needs.

People are increasingly interested in the nutritional requirements for obtaining good health and long life. Registered dietitian nutritionists (RDNs) 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. RDNs are health professionals who apply the art and science of food and nutrition.

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. To become credentialed as an RDN students also need to complete an accredited supervised practice after graduation and pass the National Registration Exam for Dietitian Nutritionists.

Part of the Wegmans School of Health and Nutrition, the BS program in dietetics and nutrition is a challenging curriculum that prepares students to become RDNs and to practice in diverse settings such as hospitals, clinical practices, other health care facilities, universities, government agencies, research facilities, food and pharmaceutical companies, public health organizations, public wellness programs, school food-service, commercial foodservice, journalism, marketing, sports nutrition, and corporate wellness programs.

Program strengths

  • RIT/Rochester Regional Health Alliance: RIT is Rochester Regional Health’s official academic affiliate and Rochester Regional is the university’s official affiliated clinical partner. We work together to improve the quality and cost of health care delivery, and to demonstrably improve the health of the people of Western New York and the Finger Lakes. The alliance provides a primary network of health care opportunities for student work experiences (co-ops), practicums, and research.
  • A successful program with a significant history at RIT. The dietetics and nutrition program originated in 1892 as a food program under RIT’s predecessor, Mechanics Institute.
  • Our alumni include Dr. Judith Brown, author of a nationally used nutrition text; Dr. Penny Kris-Etherton, Distinguished professor at The Pennsylvania State University and winner of several award for research including dietary fats and health benefits of dark chocolate. 
  • Active support and interaction with Rochester nutrition and health care communities provide significant opportunities for experiential learning activities in upper division courses
  • Faculty with strong teaching and research skills who have won awards for teaching and conducting research. They have presented research at national and international conferences and routinely publish in peer-reviewed science and health journals.
  • Historical relationship with RIT’s hospitality and tourism management major emphasizes culinary expertise, management, and leadership training, fostering a unique skill set for the Registered Dietitian Nutritionist
  • Excellent pass rate on RD exam (100% of graduates over the past five years)
  • Excellent supervised practice (dietetic internship) placement rate (Over past five years, 100% of graduates placed within 12 months of graduating vs. national average of 50%)
  • Excellent employment rate (100% of graduates over the past five years are employed in the field within six months of completing dietetic internship)
  • Curriculum equally emphasizes clinical nutrition, community nutrition, and food management, which prepares students for diverse employment opportunities
  • Small program size and dedicated faculty members ensure individualized student attention
  • Strong undergraduate research component: Each student completes two individual and one group research project with frequent dissemination of student research at the annual meeting of the New York State Academy of Nutrition & Dietetics
  • Requirement of co-op work experiences in food and nutrition supported by Office of Career Services and Cooperative Education
  • New state of the art facility includes significant opportunities for interdisciplinary experiences with other health care programs and real-world experience for students via actual health clinics and simulation laboratory
  • Inclusion of physical-focused assessment using a simulation laboratory.
  • Multiple opportunities for international study experiences, including faculty-led programs to study the Mediterranean Diet in Croatia and childhood anemia in Ghana. Study abroad opportunities at RIT’s global campuses in China, Croatia, Dubai, and Kosovo, or through affiliate programs at other universities

Mission and outcomes

The mission of RIT’s dietetics and nutrition major is based on the philosophy that a college graduate should have a broad-based education. This encompasses meeting the current and future needs of students including preparation for registration eligibility and successful supervised practice as well as careers in the changing food and nutrition environment to better serve society.

Goals of the dietetics and nutrition​​​​​​ program

  1. Prepare students for successful application to accredited supervised practice programs and/or graduate school and to become competent, entry-level Registered Dietitian Nutritionists.
  2. Prepare graduates to continually participate in professional development.

Objectives/Outcomes of the dietetics and nutrition program

Objective: Over a five-year period, the program will achieve at least an 80% first time pass rate on RD exam.
Outcome: 100% first time pass rate on RD exam

Objective: Over a five-year period, 80% of all students who apply will achieve supervised practice acceptance within 12 months of graduation
Outcome: 100% acceptance into a supervised practice program

Objective: Over a five-year period, 60% of program graduates will apply to dietetic internship programs or pathways offering supervised practice programs within 12 months of graduation
Outcome: 96% applied to supervised practice program

Objective: 75% of students enrolled are expected to complete the program within 150% of the time planned for completion, i.e., 3 years from the start of the third year.
Outcome: 100% of students complete the program.

Objective: 95% of supervised practice directors will verify that students were adequately prepared for supervised practice.
Outcome: 100% of supervised practice directors verified that students were prepared.

Objective: 95% of graduates who complete supervised practice will verify that they were prepared.
Outcome: 100% of graduates verified that they were prepared.

Objective: 85% of program students applying to graduate school will be accepted.
Outcome: 100% of students were accepted.

Objective: 100% of students in the third and fourth year of the program will be members of the Academy of Nutrition and Dietetics (AND). Students may also elect to be members of other national nutrition-focused organizations (e.g., Society for Nutrition Education and Behavior, American Society for Nutrition, International Society for Behavioral Nutrition and Physical Activity).
Outcome: 100% of third- and fourth-year students are AND members.

Objective: 100% of all graduates who become RDNs will participate in professional development activities required for maintenance of RDN status
Outcome: 100% of graduates in past five years who became RDNs have maintained their RDN status.

Becoming a Registered Dietitian Nutritionist (RDN)

The following are the steps necessary to become a Registered Dietitian Nutritionist:

  • Successful completion of the BS in dietetics and nutrition degree requirements; including three blocks of approved cooperative education experience.
  • Complete an ACEND accredited 1,200 hour supervised practice program, such as a dietetic internship or coordinated master’s program after graduation.
  • Pass the CDR Credentialing Exam for Dietitians.

In addition to the professional credential of the RDN, forty-six states currently have statutory provisions (licensure/certification) regarding professional regulation of dietitians and/or nutritionists. Information regarding statutes of individual states is provided by the Academy of Nutrition and Dietetics.

Career opportunities for a Registered Dietitian Nutritionist

A Registered Dietitian Nutritionist advises and counsels others on food, nutrition, and lifestyle. They may explain nutrition issues, assess a client’s dietary and health needs, develop meal plans, gauge the effects of these meal plans, conduct research, and promote nutrition through public speaking and community outreach programs. Salary information for dietitians and nutritionists is available from the Bureau of Labor Statistics. Specialties within the Registered Dietitian Nutritionist profession include:

  • Hospitals, HMOs, or other health care facilities: Educating patients about nutrition and administering medical nutrition therapy as part of the health care team. RDNs may also manage the foodservice operations in these settings, as well as in schools, day-care centers, and correctional facilities, overseeing everything from food purchasing and preparation to managing staff.
  • Sports nutrition and corporate wellness programs: Educating clients about the connection between food, fitness, and health.
  • Food and nutrition-related businesses and industries: Working in communications, consumer affairs, public relations, marketing, or product development.
  • Private practice, working under contract with health care or food companies, or in their own business: RDNs may provide services to foodservice or restaurant managers, food vendors and distributors, athletes, nursing home residents, or company employees.
  • Community and public health settings: RDNs teach, monitor, and advise the public, and help to improve quality of life through healthy eating habits.
  • Universities and medical centers: Teaching physicians, nurses, dietetics students, and others the sophisticated science of food and nutrition.
  • Research areas: In food and pharmaceutical companies, universities and hospitals, directing or conducting experiments to answer critical nutrition questions and find alternative foods or nutrition recommendations for the public.

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.

Experiential 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.

Student Dietetic Association

The Student Dietetic Association is a student club comprised of dietetics and nutrition students to support experiential learning outside of the classroom. The club promotes health and nutrition on campus as well as volunteer opportunities with local organizations. Club activities include volunteering at local food banks and schools, presenting health related information at RIT events, and educational activities for members.

Community partners

As a dietetics and nutrition student, the Rochester metropolitan area is your lab for hands-on, experience-based learning. The program has a rich history in the community and partners with a variety of organizations throughout the area to expose students to a wide range of nutrition-related settings. These organizations represent a small sampling of the over 50 community partners with whom we collaborate:

  • Abbott Nutrition
  • American Dairy Association and Dairy Council
  • American Heart Association
  • Food and Drug Administration
  • Foodlink
  • Gates-Chili School District
  • Heritage Christian Services
  • Hillside Family of Agencies
  • Jewish Senior Life
  • Genesee Dietetic Association
  • On Nutrition
  • Ortho-Clinical Diagnostics
  • RIT
  • RIT Dining Services
  • Rochester Psychiatric Center
  • Rochester Regional Health
  • University of Rochester Medical Center
  • Wegmans 
  • WIC
  • YMCA of Greater Rochester

Nutritional sciences minor

Housed in the Wegmans School of Health and Nutrition, students may enhance their primary course of study by minoring in nutritional sciences, which focuses on nutrients and human nutrition issues. The study of nutrients includes knowledge about food sources, metabolism, and relationship to health. Nutrition influences and is affected by health, cultural issues, exercise science, food systems, hospitality, and behavior. For more information, visit the nutritional sciences minor page.

 

Industries


  • Health Care

  • Health, Wellness, and Fitness

  • Medical Practice

  • Restaurant and Food Service

  • Non-Profit

Typical Job Titles

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

Latest News

  • December 4, 2018

    Woman measures arm of child with strip to determine anemia.

    Students study anemia in Ghana

    Students in RIT’s Wegmans School of Health and Nutrition spent two weeks traversing Ghana as part of a global research experience to learn more about the toll of anemia on the West African nation’s women and children.

Curriculum

Dietetics and Nutrition, BS degree, typical course sequence

Course Sem. Cr. Hrs.
First Year
CHMG-131
LAS Perspective 5 (natural science inquiry): General Chemistry for Engineers
This rigorous course is primarily for, but not limited to, engineering students. Topics include an introduction to some basic concepts in chemistry, stoichiometry, First Law of Thermodynamics, thermochemistry, electronic theory of composition and structure, and chemical bonding. The lecture is supported by workshop-style problem sessions. Offered in traditional and online format.
3
CHMG-145
LAS Perspective 5 (natural science inquiry): General and Analytical Chemistry I Lab
The course combines hands-on laboratory exercises with workshop-style problem sessions to complement the CHMG-141 lecture material. The course emphasizes laboratory techniques and data analysis skills. Topics include: gravimetric, volumetric, thermal, titration and spectrophotometric analyses, and the use of these techniques to analyze chemical reactions.
1
CHMO-231
Organic Chemistry I
This course is a study of the structure, nomenclature, reactions and synthesis of the following functional groups: alkanes, alkenes, alkynes. This course also introduces chemical bonding, IR and NMR spectroscopy, acid and base reactions, stereochemistry, nucleophilic substitution reactions, and alkene and alkyne reactions. In addition, the course provides an introduction to the use of mechanisms in describing and predicting organic reactions.
3
CHMO-235
Organic Chemistry I Lab
This course trains students to perform techniques important in an organic chemistry lab. The course also covers reactions from the accompanying lecture CHMO-231.
1
ECON-101
Principles of Microeconomics
Microeconomics studies the workings of individual markets. That is, it examines the interaction of the demanders of goods and services with the suppliers of those goods and services. It explores how the behavior of consumers (demanders), the behavior of producers (suppliers), and the level of market competition influence market outcomes.
3
HSPT-121
Principles of Food Production
Principles of Food Production is the basic course covering food preparation methods, food standards of quality, product identity, food presentation, professional behavior in food service, food sanitation in practice, and techniques for adding value to basic food products. Students who have completed Principles of Food Production should be able to function effectively as a food professional in a kitchen environment including demonstrating professional appearance, professional behaviors, and knowledge of the many different food preparation techniques appropriate for the various categories of foods, quality standards of the categories of food products, effective food presentation, food safety and sanitation practices, teamwork, and cleanup practices. Students are required to achieve their co-curricular requirement - the ServSafe Certfication - by the end of this course. This course is not available for audit. **Fee: Lab fee associated with this course**
3
MATH-101
LAS Perspective 7A (mathematical): College Algebra
This course provides the background for an introductory level, non-trigonometry based calculus course. The topics include a review of the fundamentals of algebra: solutions of linear, fractional, and quadratic equations, functions and their graphs, polynomial, exponential, logarithmic and rational functions, and systems of linear equations.
3
MEDG-106
LAS Perspective 6 (scientific principles): Microbiology in Health and Disease
An introductory course in microbiology including its history, significant contributions to medicine and history, as well as a survey of microbiological organisms as they relate to disease, industry and biotechnology. (any course in Biology)
3
NUTR-215
Contemporary Nutrition
This is an introductory course in contemporary nutrition issues. This course covers the study of specific nutrients and their functions, the development of dietary standards and guides and how these standards are applied throughout the lifecycle. Students learn to analyze their own diets and develop strategies to make any necessary dietary changes for a lifetime of good health. Current health and nutrition problems and nutrition misinformation will be discussed.
3
NUTR-499
Cooperative Education Experience (summer)
Required career related experience. Employment within the food and health industry monitored by the Office of Cooperative Education and approved by the faculty in the Nutrition Management program. Designed for the student to become exposed to career opportunities in the industry and gain skills and contacts essential to securing a dietetic internship and becoming a Registered Dietitian. Three co-ops are required for graduation and students typically complete them during the summer. Students must complete at least one co-op in a healthcare environment and at least one co-op in the food industry. Freshmen begin co-op the summer following their first year studies.
0
PSYC-101
Introduction to Psychology
Introduction to the field of psychology. Provides a survey of basic concepts, theories, and research methods. Topics include: thinking critically with psychological science; neuroscience and behavior; sensation and perception; learning; memory; thinking, language, and intelligence; motivation and emotion; personality; psychological disorders and therapy; and social psychology.
3
YOPS-010
RIT 365: RIT Connections
RIT 365 students participate in experiential learning opportunities designed to launch them into their career at RIT, support them in making multiple and varied connections across the university, and immerse them in processes of competency development. Students will plan for and reflect on their first-year experiences, receive feedback, and develop a personal plan for future action in order to develop foundational self-awareness and recognize broad-based professional competencies.
0
 
First Year LAS Elective
3
 
First Year Writing
3
Second Year
ACCT-110
Financial Accounting
An introduction to the way in which corporations report their financial performance to interested stakeholders such as investors and creditors. Coverage of the accounting cycle, generally accepted accounting principles, and analytical tools help students become informed users of financial statements.
3
CHMB-402
Biochemistry I
This course introduces the structure and function of biological macromolecules and their metabolic pathways. The relationship between the three-dimensional structure of proteins and their function in enzymatic catalysis will be examined. Membrane structure and the physical laws that apply to metabolic processes will also be discussed.
3
HSPT-223
Food and Beverage Management
This course will provide the student with the knowledge needed for effective management of food service operations. Students will identify trends in the food and beverage industry, gain knowledge of food and beverage management principles and understand how providing exceptional guest service can maximize profits in the hospitality industry. Topics will include food and beverage purchasing, inventory, costing, service styles, financial controls, menu design, sanitation, safety, ethics, food service automation, hardware and software, legal concerns, equipment selection, and service innovations in design and layout of food establishments.
3
MEDS-250
Human Anatomy and Physiology I
This course is an integrated approach to the structure and function of the nervous, endocrine, integumentary, muscular and skeletal systems. Laboratory exercises include histological examination, actual and simulated anatomical dissections, and physiology experiments with human subjects.
4
MEDS-251
Human Anatomy and Physiology II 
This course is an integrated approach to the structure and function of the gastrointestinal, cardiovascular, immunological, respiratory, excretory, and reproductive systems with an emphasis on the maintenance of homeostasis. Laboratory exercises include histological examinations, anatomical dissections and physiological experiments using human subjects.
4
NUTR-223
Food and Beverage Management Lab
This course will provide direct, practical experience for Nutrition Management students in quantity foods development, production and service operations. Students will rotate through several positions within the RIT food service department and become exposed to the many activities that are required to run a large scale food operation. RIT’s foodservice department will host Nutrition Management students for three hours each week as they are scheduled to work through various rotations in the department. This lab is taken in conjunction with the Food and Beverage Management course; HSPT-223.
1
NUTR-499
Cooperative Education Experience (summer)
Required career related experience. Employment within the food and health industry monitored by the Office of Cooperative Education and approved by the faculty in the Nutrition Management program. Designed for the student to become exposed to career opportunities in the industry and gain skills and contacts essential to securing a dietetic internship and becoming a Registered Dietitian. Three co-ops are required for graduation and students typically complete them during the summer. Students must complete at least one co-op in a healthcare environment and at least one co-op in the food industry. Freshmen begin co-op the summer following their first year studies.
0
SOCI-102
Foundations of Sociology
Sociology is the study of the social world and socialization processes. Sociologists study the broader picture of how societies are structured and organized through a macro-sociological analysis as well as how individuals create their own social reality symbolically through their interactions with others in a micro-sociological analysis. Students in this course will learn the fundamentals of each approach and come away with a sociological framework which they can critically apply to their own lives.
3
STAT-145
LAS Perspective 7B (mathematical): Introduction to Statistics I
This course introduces statistical methods of extracting meaning from data, and basic inferential statistics. Topics covered include data and data integrity, exploratory data analysis, data visualization, numeric summary measures, the normal distribution, sampling distributions, confidence intervals, and hypothesis testing. The emphasis of the course is on statistical thinking rather than computation. Statistical software is used.
3
 
Free Elective
1
 
LAS Immersion 1
3
 
LAS Perspective 2 (artistic)
3
 
Wellness Education *
0
Third Year
HRDE-386
Human Resources Development
A one-semester, three-credit course in human resource development provides the prospective manager practical information on methods to enhance the productivity, quality, and effectiveness of an organization through the creation of an environment where individual and collective performance and development has primacy. The course requires students to assimilate course material related to the following: to organizational strategy, systems thinking and legal compliance; workforce development, career development of employees; individual development and training; measuring outcomes; human resource processes and effective communications. Students integrate theoretical classroom concepts with practical knowledge and work experiences. As part of the course: students continually practice effective communication skills; students may work in teams; and are expected to engage in critical and innovative thinking. Students' understanding of human resource development is intended to help them enhance organizational effectiveness through implementing processes designed to develop and train employees.
3
HSPT-325
Food Innovation and Development
Students will explore their creativity through instructor- and student-planned food experiments involving sensory and objective evaluation of food quality, recipe development, problem-solving, experimental design, and written and oral communication of research. Individual research projects focus on assessing new ingredients or technologies, creating new products, and/or evaluating the marketability of a new product. This course is not available for audit. **Fee: Lab fee associated with this course**
3
HSPT-360
Service Management and Quality Insurance
This course explores the unique characteristics and operations of service organizations: special characteristics and service problems. Students will learn principles of service and guest service management that can be used in managing any service organization. The course also introduces quality measurements associated with managing organizations in the service sector.
3
MTKG-230
Principles of Marketing
3
NUTR-333
Techniques of Dietetic Education
This course prepares Dietetics and Nutrition students to counsel and train clients and to give effective and persuasive presentations. Topics include communications methods, learner/audience analysis, basic learning theory, developing counseling and training materials, as well as designing, making, and evaluating individual and group presentations. As part of the course each student is required to design and give a presentation and to design a self-training module/lesson.
3
NUTR-402
Dietetic Environment
Introductory supervised practice/practicum course. This course explores the profession of dietetics which includes current dietetics practice as well as practice trends and career options. Students interact with a representative sampling of personnel in all areas of food and nutrition. Students will become familiar with current Academy of Nutrition and Dietetics Scope of Practice Framework, Standards of Professional Performance, and the Code of Ethics in the profession of Dietetics. The development of an outcome based professional portfolio is required.
3
NUTR-499
Cooperative Education Experience (summer)
Required career related experience. Employment within the food and health industry monitored by the Office of Cooperative Education and approved by the faculty in the Nutrition Management program. Designed for the student to become exposed to career opportunities in the industry and gain skills and contacts essential to securing a dietetic internship and becoming a Registered Dietitian. Three co-ops are required for graduation and students typically complete them during the summer. Students must complete at least one co-op in a healthcare environment and at least one co-op in the food industry. Freshmen begin co-op the summer following their first year studies.
0
NUTR-554
Life Cycle Nutrition
An applied course for the Nutrition Management major regarding the nutritional needs throughout the life cycle. Emphasis is given to nutrition during pregnancy, infancy, early childhood, adolescence, young and middle adulthood, and the elderly. Practicum in facilities delivering nutrition services to these age groups is required. Practicum hours by arrangement.
4
 
LAS Immersion 2
3
 
LAS Immersion 3
3
 
LAS Perspective 3 (global)
3
 
Wellness Education
0
Fourth Year
MGMT-215
Organizational Behavior
As an introductory course in managing and leading organizations, this course provides an overview of human behavior in organizations at the individual, group, and organizational level with an emphasis on enhancing organizational effectiveness. Topics include: individual differences, work teams, motivation, communication, leadership, conflict resolution, organizational culture, and organizational change.
3
NUTR-497
Dietetic Internship Seminar
Provides the student applying to Dietetic Internships a process to make the task manageable. Students are provided timelines and assignments to step them through the application process which includes a personal statement/letter of application, resume, letters of reference, portfolio, site visits and interviews. The Internship application process is accomplished through the Dietetic Internship Centralized Application System (DICAS), and an independent centralized computer matching organization, D&D Digital (DND).
1
NUTR-510
Nutrition and Integrative Medicine
This class offers students in the Nutrition Management major an overview of controversial and accepted alternative diet therapies, basic medicine guidelines, and vitamin/mineral supplementation.
1
NUTR-525
Medical Nutrition Therapy I
This course is the first course of a two course series. Review and application of biological metabolism and interrelationships of nutrients, hormones, enzymes, and other biochemical substances in humans. Modification of nutritional intake to meet nutritional needs altered by diseases and stress as well as use of alternate methods of feeding (enteral/parenteral) to meet nutritional needs is discussed in depth. This course emphasizes the practical applications of medical nutritional therapy for use with patients/clients.
3
NUTR-526
Medical Nutrition Therapy II
This course is a continuation of NUTR-525 Medical Nutrition Therapy I. Review and application of biological metabolism and interrelationships of nutrients, hormones, enzymes, and other biochemical substances in humans. Modification of nutritional intake to meet nutritional needs altered by diseases and stress as well as use of alternate methods of feeding (enteral/parenteral) to meet nutritional needs is discussed in depth. This course emphasizes the practical applications of medical nutritional therapy for use with patients/clients.
3
NUTR-550
Community Nutrition
Study of current nutrition issues and delivery of food and nutrition services in the community. The course is designed to allow senior level students to acquire skills necessary to deliver services in the public health and private sector markets. Individual practicum in community facility is required and arranged by the instructor. All students will also participate in industry related research to identify innovative and effective delivery strategies for nutrition services and will have the opportunity to accomplish peer dissemination of their previously completed individual research project at an industry conference.
3
NUTR-560
Health and Nutrition Research Foundations (WI)
This course offers students the opportunity to learn basic research principles and integrate with skills and knowledge from other courses to conduct research in an area of professional interest. The research project includes gathering primary data, assessing and summarizing the data, and sense-making or drawing conclusions from the data. Students will complete activities to gain skills in project management, secondary research development, and Human Subject Research (HSRO) submission and meet RIT’s Writing-Intensive-Program requirement.
3
 
Free Elective
6
 
LAS Perspective 1 (ethical)
3
 
LAS Perspective 4 (social)
3
Total Semester Credit Hours
123

Please see 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 different Wellness courses.

Admission Requirements

Freshman Admission

For all bachelor’s degree programs, a strong performance in a college preparatory program is expected. Generally, this includes 4 years of English, 3-4 years of mathematics, 2-3 years of science, and 3 years of social studies and/or history.

Specific math and science requirements and other recommendations

  • 3 years of math is required.
  • Biology and chemistry required. 

Transfer Admission

Transfer course recommendations without associate degree

Courses in liberal arts, sciences, and math. Science courses required.

Appropriate associate degree programs for transfer

Dietetics or nutrition, food service management, or liberal arts

Please note: The dietetics and nutrition program has articulation agreements with the following institutions.  

  • Erie Community College
  • Genesee Community College
  • Finger Lakes Community College
  • Monroe Community College
  • Morrisville Community College

 

 

Learn about admissions and financial aid