Nutrition & Dietetics
B.S. in Human Nutrition-Health Promotion
B.S. in Human Nutrition-Sciences
B.S. in Dietetics
| Freshman Year | ||
|---|---|---|
| Fall | Credits | |
| N&D 240 | Fundamentals of Nutrition | 3 |
| N&D 240L | Fundamentals of Nutrition Laboratory | 1 |
| ENGL 110 | College Composition I | 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 | 14 | |
| Spring | ||
| N&D 100 | Introduction to Nutrition and Dietetics | 1 |
| N&D 220 | Foodservice Safety and Sanitation | 1 |
| PSYC 111 | Introduction to Psychology | 3 |
| 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 | 5 | |
| *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 | 17 | |
| 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 |
| SOC 326 or PSYC 241 | Sociological Statistics or Introduction to Statistics | 3-4 |
| 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 | 16-17 | |
| Junior Year | ||
| Fall | ||
| N&D 310 | Nutrition Assessment | 3 |
| N&D 325 | Nutrition Through the Life Cycle | 3 |
| N&D 344 | Nutrition Education and Counseling | 3 |
| N&D 494 | Research in Nutrition and Dietetics | 1 |
| PPT 315 | Human Pharmacology | 3 |
| N&D 498 | Supervised Practice in Dietetics Counseling (45 clock hours) | 1 |
| Credits | 14 | |
| Spring | ||
| N&D 345 | Community Nutrition | 3 |
| N&D 380 | Food Service Production and Management | 3 |
| N&D 441 | Nutritional Biochemistry | 4 |
| N&D 498 | Supervised Practice in Dietetics Community Nutrition (45 clock hours) | 1 |
| N&D 498 | Supervised Practice in Dietetics Food Production & Management (180 clock hours) | 4 |
| MED 205 | Medical Terminology | 1 |
| Credits | 16 | |
| Senior Year | ||
| 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 (270 clock hours) | 6 |
| Credits | 13 | |
| Spring | ||
| N&D 348 | Sports Nutrition | 3 |
| N&D 488 | Foundations of Dietetic Practice | 3 |
| N&D 498 | Supervised Practice in Dietetics Practicum (360 clock hours) | 8 |
| Credits | 14 | |
| Total Credits | 120-121 | |
Every student must fulfill all University, Departmental, and Essential Studies requirements.
B.S. in Human Nutrition-Health Promotion
| Freshman Year | ||
|---|---|---|
| Fall | Credits | |
| N&D 240 | Fundamentals of Nutrition | 3 |
| N&D 240L | Fundamentals of Nutrition Laboratory | 1 |
| MATH 103 | College Algebra | 3 |
| ENGL 110 | College Composition I | 3 |
| CHEM 121 or CHEM 115 | General Chemistry I * or Introductory Chemistry | 3 |
| CHEM 121L or CHEM 115L | General Chemistry I Laboratory * or Introductory Chemistry Laboratory | 1 |
| Credits | 14 | |
| Spring | ||
| N&D 100 | Introduction to Nutrition and Dietetics | 1 |
| N&D 220 | Foodservice Safety and Sanitation | 1 |
| PSYC 111 | Introduction to Psychology | 3 |
| CHEM 122 or CHEM 116 | General Chemistry II * or Introduction to Organic and Biochemistry | 3 |
| CHEM 122L or CHEM 116L | General Chemistry II Laboratory * or Introduction to Organic and Biochemistry Laboratory | 1 |
| ENGL 130 | Composition II: Writing for Public Audiences | 3 |
| Elective, Essential Studies (FA/Hum), or Option A Course | 3 | |
| Credits | 15 | |
| Sophomore Year | ||
| Fall | ||
| N&D 250 | Contemporary Food and Nutrition Concepts | 3 |
| N&D 325 | Nutrition Through the Life Cycle | 3 |
| BIMD 220 | Human Anatomy & Physiology I | 3 |
| BIMD 220L | Human Anatomy & Physiology I Lab | 1 |
| Elective, Essential Studies (FA/Hum), or Option A Course | 6 | |
| Credits | 16 | |
| Spring | ||
| COMM 110 | Fundamentals of Public Speaking | 3 |
| BIMD 221 | Human Anatomy & Physiology II | 3 |
| BIMD 221L | Human Anatomy & Physiology II Lab | 1 |
| CHEM 340 | Survey of Organic Chemistry *If CHEM 115 and CHEM 116 was taken instead then do not have to take CHEM 340 | 4 |
| CHEM 340L | Survey of Organic Chemistry Laboratory *If CHEM 115L and CHEM 116L was taken instead then do not have to take CHEM 340L | 1 |
| Elective, Essential Studies (FA/Hum), or Option A Course | 3 | |
| Credits | 15 | |
| Junior Year | ||
| Fall | ||
| N&D 335 | World Food Patterns | 3 |
| N&D 344 | Nutrition Education and Counseling | 3 |
| Elective, Essential Studies (FA/Hum), or Option A Course | 9 | |
| Credits | 15 | |
| Spring | ||
| N&D 345 | Community Nutrition | 3 |
| N&D 348 | Sports Nutrition | 3 |
| SOC 326 or PSYC 241 | Sociological Statistics or Introduction to Statistics | 3-4 |
| Elective, Essential Studies (FA/Hum), or Option A Course | 6 | |
| Credits | 15-16 | |
| Senior Year | ||
| Fall | ||
| N&D 310 | Nutrition Assessment | 3 |
| N&D 494 | Research in Nutrition and Dietetics | 1 |
| Elective, Essential Studies (FA/Hum), or Option A Course | 11 | |
| Credits | 15 | |
| Spring | ||
| N&D 441 | Nutritional Biochemistry | 4 |
| N&D 497 | Supervised Practice in Human Nutrition 180 clock hours | 4 |
| Must have a 2.2 GPA, satisfactory completion of service learning requirements, and prior or concurrent completion of N&D 344 and N&D 345. Must have a C or better in your nutrition, foods, and science courses. Application by October 20 for spring supervised practice or by March 20 for summer and fall supervised practice. | ||
| Elective, Essential Studies (FA/Hum), or Option A Course | 7 | |
| Credits | 15 | |
| Total Credits | 120-121 | |
Option A Courses (choose 4 courses from the list)
N&D 260 Principles of Foods & Food Science
N&D 380 Food Service Production & Management
KIN 240 Introduction to Wellness
MGMT 300 Principles of Management
PHE 301 Principles & Foundation of Health Education
PHE 307 Methods & Materials of Health Education
T&L 252 Child Development
PSYC 250 Developmental Psychology
PSYC 355 Adulthood & Aging
SOC 352 Aging & Society
*Students may take CHEM 115/L and CHEM 116/L OR CHEM 121/L, CHEM 122/L, and CHEM 340/L (or higher organic chemistry).
N&D 497 Supervised Practice in Human Nutrition: Students must have a 2.2 GPA, satisfactory completion of service learning requirements, and prior or concurrent completion of N&D 344 and N&D 345. Application by October 20th for spring supervised practice or by March 20 for summer and fall supervised practice.
Every student must fulfill all University, Departmental, and Essential Studies requirements. Students must complete enough electives to bring total credit hours up to the 120.
B.S. in Human Nutrition-Sciences
| Freshman Year | ||
|---|---|---|
| Fall | Credits | |
| N&D 240 | Fundamentals of Nutrition | 3 |
| N&D 240L | Fundamentals of Nutrition Laboratory | 1 |
| MATH 103 | College Algebra | 3 |
| ENGL 110 | College Composition I | 3 |
| CHEM 121 or CHEM 115 | General Chemistry I or Introductory Chemistry | 3 |
| CHEM 121L or CHEM 115L | General Chemistry I Laboratory or Introductory Chemistry Laboratory | 1 |
| Credits | 14 | |
| Spring | ||
| N&D 100 | Introduction to Nutrition and Dietetics | 1 |
| N&D 220 | Foodservice Safety and Sanitation | 1 |
| PSYC 111 | Introduction to Psychology | 3 |
| CHEM 122 or CHEM 116 | General Chemistry II or Introduction to Organic and Biochemistry | 3 |
| CHEM 122L or CHEM 116L | General Chemistry II Laboratory or Introduction to Organic and Biochemistry Laboratory | 1 |
| ENGL 130 | Composition II: Writing for Public Audiences | 3 |
| Elective, Essential Studies (FA/HUM), or Option B | 3 | |
| Credits | 15 | |
| Sophomore Year | ||
| Fall | ||
| N&D 250 | Contemporary Food and Nutrition Concepts | 3 |
| N&D 325 | Nutrition Through the Life Cycle | 3 |
| BIMD 220 | Human Anatomy & Physiology I | 3 |
| BIMD 220L | Human Anatomy & Physiology I Lab | 1 |
| Elective, Essential Studies (FA/HUM), or Option B | 6 | |
| Credits | 16 | |
| Spring | ||
| COMM 110 | Fundamentals of Public Speaking | 3 |
| BIMD 221 | Human Anatomy & Physiology II | 3 |
| BIMD 221L | Human Anatomy & Physiology II Lab | 1 |
| CHEM 340 | Survey of Organic Chemistry (CHEM 340 or higher organic chemistry) If CHEM 115 and CHEM 116 were taken then CHEM 340 is not required | 4 |
| CHEM 340L | Survey of Organic Chemistry Laboratory (CHEM 340L or high organic chemistry lab) If CHEM 115L and CHEM 116L have been taken then CHEM 340L is not required | 1 |
| Elective, Essential Studies (FA/HUM), or Option B | 3 | |
| Credits | 15 | |
| Junior Year | ||
| Fall | ||
| N&D 335 | World Food Patterns | 3 |
| N&D 344 | Nutrition Education and Counseling | 3 |
| Elective, Essential Studies (FA/HUM), or Option B | 9 | |
| Credits | 15 | |
| Spring | ||
| N&D 345 | Community Nutrition | 3 |
| N&D 348 | Sports Nutrition | 3 |
| SOC 326 or PSYC 241 | Sociological Statistics or Introduction to Statistics | 3 |
| Elective, Essential Studies (FA/HUM), or Option B | 6 | |
| Credits | 15 | |
| Senior Year | ||
| Fall | ||
| N&D 310 | Nutrition Assessment | 3 |
| N&D 494 | Research in Nutrition and Dietetics | 1 |
| Elective, Essential Studies (FA/HUM), or Option B | 11 | |
| Credits | 15 | |
| Spring | ||
| N&D 441 | Nutritional Biochemistry | 4 |
| N&D 497 | Supervised Practice in Human Nutrition | 4 |
| Elective, Essential Studies (FA/HUM), or Option B | 7 | |
| Must have a 2.2 GPA, satisfactory completion of service learning requirements, and prior or concurrent completion of N&D 344 and N&D 345. Must have a C or better in your nutrition, foods, and science courses. Application by October 20 for spring supervised practice or by March 20 for summer and fall supervised practice. | ||
| Credits | 15 | |
| Total Credits | 120 | |
Option B Courses (choose 4 courses from the list)
BIOL 150 General Biology I
BIOL 151 General Biology II
BIOL 341 Cell Biology
BIMD 301 Biochemistry
PPT 315 Human Pharmacology
PPT 410 Drugs Subject to Abuse
PSYC 250 Developmental Psychology
PSYC 355 Adulthood & Aging
SOC 352 Aging & Society
SOC 355 Drugs & Society
*Students may take CHEM 115/L and CHEM 116/L OR CHEM 121/L, CHEM 122/L, and CHEM 340/L (or higher organic chemistry).
N&D 497 Supervised Practice in Human Nutrition: Students must have a 2.2 GPA, satisfactory completion of service learning requirements, and prior or concurrent completion of N&D 344 and N&D 345. Application by October 20th for spring supervised practice or by March 20 for summer and fall supervised practice.
Every student must fulfill all University, Departmental, and Essential Studies requirements. Students must complete enough electives to bring total credit hours up to the 120.