Nutrition, Dietetics, and Food Science


Hours77.5 - 79.5 Credit Hours
LEPLimited Enrollment Program of 80 Students.
Application Website
MAPMajor Academic Plan

Program Requirements

requirement 1 Complete 3 options
Complete the following prerequisite courses (to be completed before professional sequence).
Note 1: Students who have had an equivalent general chemistry course from high school or junior college may not need to take Chem 101.
Note 2: Instead of Chem 285, the Chem 105, 106, 107, 351, 352, 481 sequence is recommended for students interested in medical or dental school or graduate programs in nutrition.
Note 3: Chem 107 may be substituted for MMBio 222.
requirement 2
Department Admission Requirements:
Students must apply by February 15th for admission into the professional sequence in the fall.
Enrollment is limited to 40 students per year.
Major GPA, dietetics-related experience, and letters of recommendation will be considered.
Successful applicants typically have a major and cumulative GPA greater than 3.0 and nutrition, dietetics, and food science grades greater than B-.
Applicants need at least 300 hours of dietetics-related work and/or volunteer experience.
Recommended Minors: The following minors are very complementary to a dietetics major, but any area of interest could be considered: Business, Gerontology (see School of Family Life), International Development, Spanish.
Program Outcomes: 

Effective and Professional Communication

Use effective and professional communication skills.

(KRDN 2.1, 3.3-- 2017 ACEND Standards for Didactic Program in Dietetics)

Nutrition Care Process

Explain and apply all areas of the nutrition care process.

(KRDN 3.1, 3.2, 3.3-2017 ACEND Standards for Didactic Program in Dietetics)


Demonstrate professional beliefs, values, attitudes and behaviors in all required student assignments and activities.

(KRDN 2.1, 2.2, 2.7--2017 ACEND Standards for Didactic Program in Dietetics)

Dietetics Practice

Integrate the broad aspects of food availability, selection, preparation, and consumption into dietetics practice.

(KRDN 2.3, 3.4, 4.5--2017 ACEND Standards for Didactic Program in Dietetics)

Management and Leadership Skills

Apply management and leadership skills to human and other resources in the provision of services to individuals and organizations.

(KRDN 4.1, 4.2, 4.3, 4.4, 4.6--2017 ACEND Standards for Didactic Program in Dietetics)

Critical Thinking and Analysis

Think critically in problem identification and solution by integrating scientific information and research into assignments and practice.

(KRDN 1.3--2017 ACEND Standards for Didactic Program in Dietetics)