Dietetics Program Curriculum

The dietetics major is divided into preprofessional and professional components. As they complete all preprofessional courses, students may apply for admission into the professional phase of the coordinated program. Enrollment is limited in the professional phase. Dietetic students complete over 1200 hours of required supervised practice experience in a wide variety of settings during the professional component of the program. Students in the professional phase must satisfactorily pass a criminal background check each year.

ADMISSION INTO DIETETICS

Students may apply for admission to the professional phase of dietetics as they complete the pre-professional courses either at UND or another institution. Students wishing to transfer to UND should contact a faculty member for advisement early in the process. Application is made in spring semester for admission the following fall. To be considered for acceptance, students must have earned a minimum grade point average of 2.6 and have a grade of ‘C’ or better in all required science, foods, and nutrition courses. These academic standards must also be maintained throughout the professional phase of the program to progress and graduate. Additionally, a ‘C’ or better in all supervised practice experiences is required for progression and graduation.

Recommendation Form

Application Form

Semester I (19 credit hours)
ENGL 110 College Composition I (3 cr)
PSYC 111 Introduction to Psychology (3 cr)
CHEM 121/L General Chemistry I/Lab (4 cr)
MATH 103 College Algebra (3 cr)
NUTR 240 Fundamentals of Nutrition (3 cr)
*Essential Studies (3 cr)

Semester II (16 credit hours)
ENGL 125 Technical & Business Writing (3 cr) OR ENGL 120 (3 cr)
CHEM 122/L General Chemistry II/Lab (4 cr)
N&D 100 Introduction to Nutrition & Dietetics (1 cr)
ANAT 204/L Anatomy for Paramed. Personnel/Lab (5 cr)
*Essential Studies (3 cr)

Semester III (19 credit hours)
PPT 301 Human Physiology (4 cr)
RHS 200 Helping Skills in Community Services (3 cr)
COMM 110 Fundamentals of Public Speaking (3 cr)
MRKT 201 Personal Marketing (3 cr)
*Essential Studies (6 cr)

Semester IV (18 credit hours)
N&D 260 Principles of Foods & Food Science (5 cr)
N&D 220 Foodservice Safety & Sanitation (1 cr)
N&D 241 Maternal & Child Nutrition (2 cr)
N&D 242 Nutrition in the Aging Process (2 cr)
CHEM 240/L Survey of Organic Chemistry/Lab (5 cr)
N&D 335 World Food Patterns (3 cr)

Semester V (14 credit hours)
MGMT 300 Principles of Management (3 cr)
N&D 330 Resources for Dietetic Practice (1 cr)
N&D 341 Community Nutrition I (2 cr)
*N&D 340 Foodservice Systems Production (2 cr)
*N&D 498A-FSP Supervised Practice Experience (2 cr)
- Foodservice Systems Production - 90 clock hours
*N&D 350 MEdical Nutrition Therapy I (2 cr)
*N&D 498A-MNT1 Supervised Practice Experience (2 cr)
- Medical Nutrition Therapy I - 90 clock hours

Semester VI (13 credit hours)
N&D 441 Advanced Nutrition (4 cr)
BMB 301 Biochemistry (3 cr)
*N&D 342 Community Nutrition II (2 cr)
*N&D 498A-CN Supervised Practice Experience (4 cr)
- Community Nutrition - 180 clock hours

Summer Session (10/11 credit hours)
SOC 326 or PSYC 241 Statistics (3/4 cr)
*N&D 440 Foodservice Systems Management (2 cr)
*N&D 498A-FSM Supervised Practice Experience (3 cr)
- Foodservice Systems Mgmt - 135 clock hours
N&D 498A-WIC Supervised Practice Experience (2 cr)
- WIC Program - 90 clock hours

Semester VII (13 cr)
N&D 400 Professional Issues (2 cr)
N&D 494 Research in Nutrition & Dietetics (1 cr)
N&D 480 Interprofessional Health Care (1 cr)
*N&D 450 Medical Nutrition Therapy II (3 cr)
*N&D 498A-MNT2 Supervised Practice Experience (6 cr)
- Medical Nutrition Therapy - 270 clock hours

Semester VIII (12 cr)
N&D 491 Dietetic Seminar (1 cr)
N&D 494 Research in Nutrition & Dietetics (2 cr)
N&D 498B Supervised Practice Experience (9 cr)
- Two 5-week rotations - 405 clock hours