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Nutrition and Dietetics, B.S.

  1. Graduates will be able to demonstrate effective professional communication in the transmission of food and nutrition information.
  2. Graduates will be able to demonstrate the ability to develop patient-centered care plans that reflect a value for the inherent worth of others.
  3. Graduates will be able to demonstrate nutrition education methods to facilitate diet changes in diverse populations.
  4. Graduates will be able to articulate the value of nutrition and dietetics professionals in an interprofessional care context.
  5. Graduates will be able to evidence the proper use of professional literature to make evidence-based nutrition care decisions.

Program Goals and Objectives

Goal 1: To prepare a generalist, internship-eligible graduate who has achieved basic competencies as identified by the core knowledge requirements and expected learning outcomes.

  • The program’s one-year pass rate (graduates who pass the registration exam within one year of the first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.
  • At least 70% of program graduates apply for admission to a supervised practice program prior to or within 12 months of graduation.
  • Nearly 100% of program graduates are admitted to a supervised practice program within 12 months of graduation if they choose to go on to a dietetic internship.
  • A minimum of 80% of students completing dietetic internships and/or post-baccalaureate programs will indicate that they “strongly agree” or “agree” that their undergraduate education adequately prepared them for their post-B.S. education.
  • At least 80% of students completing dietetic internships and/or post-baccalaureate programs will indicate that they strongly agree or agree that their undergraduate education made them competitive with colleagues from other programs.
  • At least 80% of program students* complete program/degree requirements within three years (150% of the program length). Program completion rate is calculated by tracking students from the beginning of the junior year. 
    *ACEND-specific objectives

Goal 2: To prepare a graduate who is knowledgeable about nutritional care in multiple settings and demonstrates specific personal and professional competencies.

  • A minimum of 80% of dietetic internship directors will indicate that graduates were more than satisfactorily prepared for success in their dietetic internship program.
  • A minimum of 80% of students will indicate that they strongly agree or agree that they felt adequately prepared for the dietetic internship program.  

Goal 3: To provide a basis for further development and lifelong learning that will assure continued competence.

  • A minimum of 85% of graduates will answer that they agree or strongly agree that the DPD program instilled a desire for continued development as a self-learner.

Goal 4: To prepare a graduate who will contribute to society based on the development of a sense of community and social/civic responsibility.

  • A minimum of 75% of graduating seniors will have participated in a total of at least 20 hours of service learning by the end of the DPD program.
  • A minimum of 85% of graduates will indicate that they agree or strongly agree that the DPD program supported development of judgments respectful of the inherent dignity and worth of individuals.  

A Bachelor of Science in Nutrition and Dietetics requires successful completion of: 

Undergraduate University Core32-35
Major Requirements
BIOL 1240
& BIOL 1245		General Biology: Information Flow and Evolution
and Principles of Biology I Laboratory		4
CHEM 1110
& CHEM 1115		General Chemistry 1
and General Chemistry 1 Laboratory		4
CHEM 1120
& CHEM 1125		General Chemistry 2
and General Chemistry 2 Laboratory		4
CHEM 2410Organic Chemistry 13
CHEM 3600Principles of Biochemistry3
BLS 4510Medical Microbiology4
PSY 1010General Psychology3
PPY 2540Human Physiology4
HCE 2010Foundations in Clinical Health Care Ethics3
MATH 1300XElementary Statistics with Computers3
DIET 1000Contemporary Issues in Food and Nutrition2
DIET 2080Foundations in Nutrition3
DIET 2100Nutrition in the Lifecycle3
DIET 2510Principles of Food Preparation3
DIET 2511Cultural Aspects of Food3
DIET 2750World Cuisines3
DIET 3250Baking and Pastry: Applied Mathematics in the Kitchen3
DIET 3600Food Science4
DIET 3700Quantity Food Procurement/Prep3
DIET 3850Advanced Nutrition4
DIET 3890Internship Seminar1
DIET 4100Medical Nutrition Therapy I3
DIET 4110Clinical Practicum Lab I2
DIET 4150Medical Nutrition Therapy II3
DIET 4160Clinical Practicum Lab II3
DIET 4300Foundations in Comm. Nutrition3
DIET 4350Food Systems Management I3
DIET 4400Nutrition Education3
DIET 4500Nutrition Counseling3
DIET 4870Research Seminar I1
DIET 4880Research Seminar II1
DIET XXXXElective (ND Scholars take DIET 4890)3
Total Credits120

Continuation Standards

Students can maintain good academic standing in the program by maintaining a minimum 2.50 grade point average (GPA) each semester and earning a C- or higher in all Didactic Program in Dietetics (DPD) coursework. This includes all courses with a DIET- prefix, as well as the following science and math courses: BIOL 1240/1245, CHEM 1110/1115, CHEM 1120/1125, CHEM 2410, CHEM 3600, BLS 4510, PPY 2540, and MATH 1300.

Roadmaps are recommended semester-by-semester plans of study for programs and assume full-time enrollment unless otherwise noted.  

Courses and milestones designated as critical (marked with !) must be completed in the semester listed to ensure a timely graduation. Transfer credit may change the roadmap.

This roadmap should not be used in the place of regular academic advising appointments. All students are encouraged to meet with their advisor/mentor each semester. Requirements, course availability and sequencing are subject to change.

Plan of Study Grid
Year One
FallCredits
BIOL 1240
& BIOL 1245		 General Biology: Information Flow and Evolution
and Principles of Biology I Laboratory		 4
CHEM 1110
& CHEM 1115		 General Chemistry 1
and General Chemistry 1 Laboratory		 4
DIET 1000 Contemporary Issues in Food and Nutrition 2
Elective/Core Credits 4
 Credits14
Spring
CHEM 1120
& CHEM 1125		 General Chemistry 2
and General Chemistry 2 Laboratory		 4
DIET 2080 Foundations in Nutrition 3
DIET 2510 Principles of Food Preparation 3
Elective/Core Credits 6
 Credits16
Year Two
Fall
CHEM 2410 Organic Chemistry 1 3
PPY 2540 Human Physiology 4
DIET 2750 World Cuisines 3
DIET 3250 Baking and Pastry 3
DIET 2511 Cultural Aspects of Food 3
 Credits16
Spring
PSY 1010 General Psychology 3
CHEM 3600 Principles of Biochemistry 3
DIET 2100 Nutrition in the Lifecycle 3
Elective/Core Credits 6
 Credits15
Year Three
Fall
STAT 1300 Elementary Statistics with Computers 3
BLS 4510 Medical Microbiology 4
DIET 3600 Food Science 4
Elective/Core Credits 6
 Credits17
Spring
HCE 2010 Foundations in Clinical Health Care Ethics 3
DIET 3700 Quantity Food Procurement/Prep 3
DIET 3850 Advanced Nutrition 4
Elective/Core Credits 6
 Credits16
Year Four
Fall
DIET 3890 Internship Seminar 1
DIET 4100 Medical Nutrition Therapy I 3
DIET 4110 Clinical Practicum Lab I 2
DIET 4350 Food Systems Management I 3
DIET 4500 Nutrition Counseling 3
DIET 4870 Research Seminar I 1
XXXXElective (ND Scholars take DIET 4900 or DIET 4950) 3
 Credits16
Spring
DIET 4150 Medical Nutrition Therapy II 3
DIET 4160 Clinical Practicum Lab II 3
DIET 4300 Foundations in Comm. Nutrition 3
DIET 4400 Nutrition Education 3
DIET 4880 Research Seminar II 1
 Credits13
 Total Credits123

Elective Recommendations

ASTD 3600American Food and Cultures3
DIET 3030Sustainable Food Systems3
DIET 4060Maternal and Child Nutrition & Health3

Apply for Admission

Contact Doisy College of Health Sciences
Recruitment specialist
314-977-2570
dchs@health.slu.edu

2+SLU programs provide a guided pathway for students transferring from a partner institution. 

Nutrition and Dietetics, B.S. (STLCC 2+SLU)