The Didactic Program in Dietetics (DPD) is fully accredited by the Commission on Accreditation for Dietetics Education (CADE). Upon completion of this program, students are eligible to apply to an accredited Dietetic Internship  which qualifies them to take the registration exam for dietitians. Dietitians are employed in hospitals, wellness clinics, public health departments, private health-related agencies and in consulting positions with pharmaceutical and food companies.

Successful students in this option often:

The RD Credentialing Process consists of the following:

• BS or BA degree with completion of a Commission on Accreditation for Dietetics Education (CADE) accredited DPD program with a "verification statement" granted by the DPD program;
• Completion of an accredited post-baccalaureate CADE Dietetic Internship  which includes a minimum of 900 hours of supervised practice experience
• Passing score on the Registration Exam for Dietitians administered by the Commission on Dietetic Registration (CDR).

Strong candidates for Dietetic Internships typically have:

• 3.0 GPA or better
• Work or volunteer experience in dietetics
• Excellent letters of recommendation from faculty and dietitians
• Experiences in dietetics such as giving lectures in the community, or activities with the student dietetic association

FDSN 204. Basic Food Preparation. (4)
Two hours lecture; four hours laboratory.
Prerequisite: Major in Foods and Nutrition or consent of instructor.
Students learn the concepts related to the selection and preparation of standard food products.

FDSN 214. Introduction to Nutrition. (3)
Three hours lecture.
A study of the relationship of nutrition to health at various stages of life and in different lifestyles.

FDSN 218. Food Service Studies I: Introduction to Foodservice Systems. (3)
Three hours lecture.                                                                                         Topics include history, current trends, menu development, food production and delivery systems, and physical facilities.

FDSN 314. Community and Cultural Nutrition. (3)
Three hours lecture.
Prerequisite: FDSN 214 and junior status.
Students will study the cultural food patterns and the means of assessing and meeting nutrition needs of a community.

FDSN 316. Nutrition in the Life Cycle. (3)
Three hours lecture.
Prerequisite: FDSN 214 and junior status.
This course examines the normal nutrition of humans at different times during the life cycle from fetal to elderly individuals. The physiological , psychological and cultural aspects characteristic of different phases in the life span will be related to nutritional requirements and eating behaviors.

FDSN 318. Food Service Studies II: Operations Management. (4)
Two hours lecture. six hours laboratory.
Prerequisite: FDSN 214, 218.
Topics include purchasing, receiving and inventory management, food production operations management, and facility safety. The food sanitation component uses the National Restaurant Association's Servsafe^® Certification Program. f

FDSN 403 Nutrition Assessment (4).                                                                            Four hours lecture.                                                                                                           Prerequisites: BIOL 322, FDSN 316, CHEM 101, 103 OR 120, and senior standing.                                       This course introduces techniques and interpretation of nutrition assessment parameters (dietary, physical, biochemical and clinical data) to determine the nutritional status, requirements and practice interventions / applications in health and disease.

FDSN 404. Laboratory Methods in Foods and Nutrition. (4)
Two hours lecture; four hours laboratory.
Prerequisite: FDSN 403.
This course emphasizes the scientific principles in the study of food and nutrition and introduces the student to experimental methods.

FDSN 414: 415. Advanced Nutrition and Biochemistry I and II (4:4)
Four hours lecture.
Prerequisites: BIOL 322, BIOL 334, FDSN 316, CHEM 101, 103 OR 120, and senior standing.
This course presents a detailed study of the nutrients and their role in human intermediary metabolism and physiology.

FDSN 435:436.  Nutrition Counseling I & II (3:3)                                   Three hours lecture.                                                                                                              Prerequisites: BIOL 322, FDSN 316, CHEM 101, 103 OR 120, and senior standing.
The purpose of this course is to present current counseling theories, behavior change models and educational techniques used by the nutrition practitioner to effect changes in food behaviors consistent with evidence based protocols for prevention or management of disease. Professional issues related to the provision of nutrition therapy by the Registered Dietitian will also be addressed.

FDSN 425:426. Medical Nutrition Therapy I & II. (4:4)
Four hours lecture.
Prerequisites: BIOL 322, FDSN 316, CHEM 101, 103 OR 120, and senior standing.
The theoretical basis for diet modification in disease is integrated with knowledge of human physiology, immunology, pharmacology and biochemistry. Students are introduced to the skills required of the clinical dietitian and plan modified diets for selected medical conditions.

FDSN 488H. Final Honors Project. (2-3)
Prerequisite: Enrollment in the Honors Academy, completion of all other Honors Academy requirements, a minimum 3.5 cumulative and major GPA.
Project and the topic to be explored will be determined by student and faculty member with whom student works.