Nutrition & Dietetics

B.S. in Dietetics

B.S. in Human Nutrition-Health Promotion

B.S. in Human Nutrition-Sciences

B.S. in Dietetics

Plan of Study Grid
Freshman Year
FallCredits
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
Introductory Chemistry
or General Chemistry I
3
CHEM 115L
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.  
 Credits14
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
Introduction to Organic and Biochemistry
or General Chemistry II
3
CHEM 116L
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.  
 Credits17
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
 Credits16
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
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.  
 Credits16-17
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
 Credits14
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
 Credits16
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
 Credits13
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
 Credits14
 Total Credits120-121

Every student must fulfill all University, Departmental, and Essential Studies requirements.

B.S. in Human Nutrition-Health Promotion

Plan of Study Grid
Freshman Year
FallCredits
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
General Chemistry I *
or Introductory Chemistry
3
CHEM 121L
General Chemistry I Laboratory *
or Introductory Chemistry Laboratory
1
 Credits14
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
General Chemistry II *
or Introduction to Organic and Biochemistry
3
CHEM 122L
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
 Credits15
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
 Credits16
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
 Credits15
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
 Credits15
Spring
N&D 345 Community Nutrition 3
N&D 348 Sports Nutrition 3
SOC 326
Sociological Statistics
or Introduction to Statistics
3-4
Elective, Essential Studies (FA/Hum), or Option A Course 6
 Credits15-16
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
 Credits15
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
 Credits15
 Total Credits120-121

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

Plan of Study Grid
Freshman Year
FallCredits
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
General Chemistry I
or Introductory Chemistry
3
CHEM 121L
General Chemistry I Laboratory
or Introductory Chemistry Laboratory
1
 Credits14
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
General Chemistry II
or Introduction to Organic and Biochemistry
3
CHEM 122L
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
 Credits15
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
 Credits16
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
 Credits15
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
 Credits15
Spring
N&D 345 Community Nutrition 3
N&D 348 Sports Nutrition 3
SOC 326
Sociological Statistics
or Introduction to Statistics
3
Elective, Essential Studies (FA/HUM), or Option B 6
 Credits15
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
 Credits15
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.  
 Credits15
 Total Credits120

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.