Bachelor of Science in Dietetics
Admission Requirements
- Completion of prerequisite courses and currently enrolled or eligible for enrollment at UND.
- Students must have a grade of "C" or better in undergraduate courses in nutrition and science courses. Recency of courses will be evaluated.
- A cumulative Grade Point Average (GPA) of at least 3.0 for all undergraduate work (based on A=4.0).
- Résumé.
- Completion of 50 hours of service learning.
- Minimum requirements for admission set by the School of Graduate Studies.
- Submission of the online application to the School of Graduate Studies including three recommendations, a Statement of Goals, résumé, and service learning hours form. Address the following elements in your Statement of Goals: describe educational goals and interest in becoming a registered dietitian nutritionist, include characteristics, skills, and experiences that uniquely qualify you to be successful as a student dietitian. The résumé and service learning hours form are uploaded as one document under the "Optional Document Upload" section of the application.
- Professional interview.
Degree Requirements
Required 120 credits (36 of which must be numbered 300 or above, and 30 of which must be UND institutional credit) including:
I. Essential Studies Requirements (see University ES listing).
II. The following curriculum:
Pre-professional requirements:
Pre-Dietetics students complete required prerequisite courses during their first two years of enrollment at the University of North Dakota. Applications to the Coordinated Program in Dietetics are accepted annually with a due date of February 1. Students typically apply during the spring semester of their sophomore year.
| Code | Title | Credits |
|---|---|---|
| N&D 100 | Introduction to Nutrition and Dietetics | 1 |
| N&D 220 | Foodservice Safety and Sanitation * | 1 |
| N&D 240 | Fundamentals of Nutrition | 3 |
| N&D 240L | Fundamentals of Nutrition Laboratory | 1 |
| N&D 250 | Current Trends in Nutrition | 3 |
| N&D 260 | Principles of Foods and Food Science | 3 |
| N&D 335 | World Food Patterns | 3 |
| MATH 103 | College Algebra | 3 |
| ENGL 110 | College Composition I | 3 |
| ENGL 130 | Composition II: Writing for Public Audiences | 3 |
| PSYC 111 | Introduction to Psychology | 3 |
| COMM 110 | Fundamentals of Public Speaking | 3 |
| CHEM 115 | Introductory Chemistry | 3 |
| CHEM 115L | Introductory Chemistry Laboratory | 1 |
| CHEM 116 | Introduction to Organic and Biochemistry | 3 |
| CHEM 116L | Introduction to Organic and Biochemistry Laboratory | 1 |
| BIMD 220 | Human Anatomy Physiology I | 3 |
| BIMD 220L | Human Anatomy Physiology I Lab | 1 |
| 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 | 3 |
| or PSYC 241 | Introduction to Statistics | |
| Essential Studies/Elective Courses | 10 | |
| Total Credits | 62 | |
Footnotes *CHEM 121 General Chemistry I, CHEM 121L General Chemistry I Laboratory, CHEM 122 General Chemistry II, CHEM 122L General Chemistry II Laboratory, CHEM 340 Survey of Organic Chemistry, and CHEM 340L Survey of Organic Chemistry Laboratory may be substituted for CHEM 115 Introductory Chemistry, CHEM 115L Introductory Chemistry Laboratory, and CHEM 116 Introduction to Organic and Biochemistry, CHEM 116L Introduction to Organic and Biochemistry Laboratory.
Professional Dietetics Requirements:
Students must maintain cumulative GPA of 3.0 and a "C" grade or higher in all nutrition, science, and statistics courses. Students enrolled in the accelerated BS/MS program are required to take 20 credit hours of N&D 498.
| Code | Title | Credits |
|---|---|---|
| MED 205 | Medical Terminology | 1 |
| 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 345 | Community Nutrition | 3 |
| N&D 348 | Sports Nutrition | 3 |
| PPT 315 | Human Pharmacology | 3 |
| N&D 350 | Medical Nutrition Therapy I | 3 |
| N&D 380 | Food Service Production and Management | 3 |
| N&D 441 | Nutritional Biochemistry | 4 |
| N&D 450 | Medical Nutrition Therapy II | 3 |
| N&D 480 | Interprofessional Health Care | 1 |
| N&D 488 | Foundations of Dietetic Practice | 3 |
| N&D 494 | Research in Nutrition and Dietetics | 1 |
| N&D 498 | Supervised Practice in Dietetics | 21 |
| Total Credits | 58 | |