Nutrition & Dietetics
B.S. in Dietetics
| Freshman Year | ||
|---|---|---|
| Fall | Credits | |
| N&D 240 | Fundamentals of Nutrition | 3 |
| ENGL 110 | College Composition I | 3 |
| PSYC 111 | Introduction to Psychology | 3 |
| MATH 103 | College Algebra | 3 |
| CHEM 115 or CHEM 121 | Introductory Chemistry or General Chemistry I | 3 |
| CHEM 115L or CHEM 121L | Introductory Chemistry Laboratory or General Chemistry I Laboratory | 1 |
| *Options CHEM 115/L + 116/L OR CHEM 121/L + 122/L, + 340/L. The latter course sequence in chemistry may be most appropriate for those students seeking graduate school admission in health-related fields. The master’s program at UND in nutrition and dietetics accepts either chemistry course sequence. | ||
| Credits | 16 | |
| Spring | ||
| N&D 100 | Introduction to Nutrition and Dietetics | 1 |
| N&D 220 | Foodservice Safety and Sanitation | 1 |
| ENGL 130 | Composition II: Writing for Public Audiences | 3 |
| CHEM 116 or CHEM 122 | Introduction to Organic and Biochemistry or General Chemistry II | 3 |
| CHEM 116L or CHEM 122L | Introduction to Organic and Biochemistry Laboratory or General Chemistry II Laboratory | 1 |
| Essential Studies | 6 | |
| *Options CHEM 115/L + 116/L OR CHEM 121/L + 122/L, + 340/L. The latter course sequence in chemistry may be most appropriate for those students seeking graduate school admission in health-related fields. The master’s program at UND in nutrition and dietetics accepts either chemistry course sequence. | ||
| Credits | 15 | |
| Sophomore Year | ||
| Fall | ||
| N&D 250 | Contemporary Food and Nutrition Concepts | 3 |
| N&D 335 | World Food Patterns | 3 |
| BIMD 220 | Human Anatomy & Physiology I | 3 |
| BIMD 220L | Human Anatomy & Physiology I Lab | 1 |
| COMM 110 | Fundamentals of Public Speaking | 3 |
| Essential Studies | 3 | |
| Credits | 16 | |
| Spring | ||
| N&D 260 | Principles of Foods and Food Science | 3 |
| BIMD 221 | Human Anatomy & Physiology II | 3 |
| BIMD 221L | Human Anatomy & Physiology II Lab | 1 |
| MGMT 300 | Principles of Management | 3 |
| Essential Studies | 3 | |
| Application in February for fall semester admission to professional component | ||
| *If taken CHEM 121/L + 122/L, take CHEM 340/L: Survey of Organic Chemistry. This course sequence in chemistry may be most appropriate for those students seeking graduate school admission in health-related fields. The master’s program at UND in nutrition and dietetics accepts either chemistry course sequence. | ||
| Credits | 13 | |
| Junior Year | ||
| Fall | ||
| N&D 325 | Nutrition Through the Life Cycle | 3 |
| N&D 344 | Nutrition Education and Counseling | 3 |
| N&D 345 | Community Nutrition | 3 |
| N&D 494 | Research in Nutrition and Dietetics | 1 |
| N&D 498 | Supervised Practice in Dietetics Counseling (45 clock hours) | 1 |
| SOC 326 or PSYC 241 | Sociological Statistics or Introduction to Statistics | 3-4 |
| Credits | 14-15 | |
| Spring | ||
| N&D 380 | Food Service Production and Management | 3 |
| N&D 441 | Nutritional Biochemistry | 4 |
| N&D 498 | Supervised Practice in Dietetics Food Production (90 clock hours) | 2 |
| N&D 498 | Supervised Practice in Dietetics Community Nutrition (90 clock hours) | 2 |
| PPT 315 | Human Pharmacology | 3 |
| Credits | 14 | |
| Senior Year | ||
| Summer | ||
| N&D 498 | Supervised Practice in Dietetics Foodservice Systems Management (180 clock hours) | 4 |
| MED 205 | Medical Terminology | 1 |
| Credits | 5 | |
| Fall | ||
| N&D 350 | Medical Nutrition Therapy I | 3 |
| N&D 450 | Medical Nutrition Therapy II | 3 |
| N&D 480 | Interprofessional Health Care | 1 |
| N&D 498 | Supervised Practice in Dietetics Medical Nutrition Therapy (225 clock hours) | 7 |
| Credits | 14 | |
| Spring | ||
| N&D 488 | Foundations of Dietetic Practice | 3 |
| N&D 498 | Supervised Practice in Dietetics Practicum (540 clock hours) | 12 |
| Credits | 15 | |
| Total Credits | 122-123 | |
Every student must fulfill all University, Departmental, and Essential Studies requirements.