Dietetics, Coordinated BS
Bachelor of Science in Dietetics, Coordinated (H40500BST)
*Admission to this program has been suspended*
Program Description
The Coordinated Program includes Supervised Experiential Learning within the final two years of study, during which students gain knowledge as well as clinical experience in three main areas: food service administration, medical nutrition therapy, and community nutrition. The Coordinated Program graduates are eligible for active membership in the Academy and may take the national registration examination following graduation until 2024 when there is a master's degree requirement. State licensure requirements must also be satisfied prior to practice in Ohio. Information about limited permits and licensure are provided during the program.
Requirements for Admission
Students must meet a first-year requirement of a 3.0 GPA or better and attain at least a C or better in all courses, then the student will be eligible to apply to the Coordinated Program.
Coordinated Program: The Coordinated Program has suspended admissions to the program as of fall 2020 until further notice pending a program reorganization.
Information regarding official application to the Coordinated Program No new students are being admitted to the CP program as of fall 2020 until further notice. Normally students applying to the Coordinated Program should have a minimum GPA of 3.0, a 3.0 science GPA, and be prepared for heavy time commitment. Students accepted to the Coordinated Program complete a new Academic Program Agreement and are then advised by the Coordinated Program Director. Apply through the School of Exercise and Nutrition Sciences to be considered for program admission.
Verification Statement: The Coordinated Program is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). The student's Academic Program Requirements include courses which meet the verification statement requirements.
Upon graduation, verification statements are signed by the Coordinated Program Director, indicating satisfactory completion of the program requirements. To earn a Verification Statement in CP, students must have a 3.0 GPA and obtain a grade of C (2.0) or better in the following courses (unless waived):
Code | Title | Hours |
---|---|---|
BIOL:130 | Principles of Microbiology | 3 |
BIOL:200 | Human Anatomy & Physiology I | 3 |
BIOL:201 | Human Anatomy & Physiology Laboratory I | 1 |
BIOL:202 | Human Anatomy & Physiology II | 3 |
BIOL:203 | Human Anatomy & Physiology Laboratory II | 1 |
CHEM:110 | Introduction to General, Organic & Biochemistry I (Lecture) | 3 |
CHEM:111 | Introduction to General, Organic & Biochemistry I (Laboratory) | 1 |
CHEM:112 | Introduction to General, Organic & Biochemistry II (Lecture) | 3 |
CHEM:113 | Introduction to General, Organic & Biochemistry II (Laboratory) | 1 |
STAT:250 | Statistics for Everyday Life | 3-4 |
or STAT:260 | Basic Statistics | |
PSYC:100 | Introduction to Psychology | 3 |
SOCIO:100 | Introduction to Sociology | 3 |
ACCT:200 | Accounting Principles for Non-business Majors | 3-6 |
or COMM:211 & COMM:212 | Essentials of Financial Accounting and Basic Accounting II | |
MGMT:201 | Management: Principles & Concepts | 3 |
HCM:480 | Introduction to Health-Care Management | 3 |
COMM:105 | Introduction to Public Speaking | 3 |
or COMM:106 | Effective Oral Communication | |
NUTR:120 | Career Decisions in Nutrition | 1 |
NUTR:133 | Nutrition Fundamentals | 3 |
NUTR:228 | Introduction to Medical Nutrition Therapy | 3 |
NUTR:250 | Food Science Lecture | 3 |
NUTR:251 | Food Science Lab | 1 |
NUTR:310 | Food Systems Management I | 4 |
NUTR:314 | Food Systems I Field Experience (DP only) | 2 |
NUTR:315 | Food Systems Management I Supervised Experiential Learning (CP only) | 2 |
NUTR:328 | Medical Nutrition Therapy I | 3 |
NUTR:400 | Nutrition Education Skills with the General Public | 3 |
NUTR:403 | Advanced Food Preparation | 3 |
NUTR:413 | Food Systems Management II | 3 |
NUTR:424 | Nutrition in Life Cycle | 3 |
NUTR:426 | Human Nutrition | 3 |
NUTR:428 | Medical Nutrition Therapy II | 3 |
NUTR:443 | Nutrition Assessment | 3 |
NUTR:447 | Senior Seminar | 1 |
NUTR:480 | Community Nutrition I | 3 |
NUTR:482 | Community Nutrition II | 3 |
NUTR:485 | Seminar in Health Professions 1 | 1-3 |
NUTR:487 | Sports Nutrition | 3 |
NUTR:489 | Professional Preparation for Dietetics (DP only) | 1 |
- 1
Topic must be Orientation to CP.
In addition, CP students must complete the following courses with a minimum of a B or with CR:
Code | Title | Hours |
---|---|---|
NUTR:315 | Food Systems Management I Supervised Experiential Learning | 2 |
NUTR:329 | Medical Nutrition Therapy I Supervised Experiential Learning | 2 |
NUTR:429 | Medical Nutrition Therapy II Supervised Experiential Learning | 2 |
NUTR:444 | Long Term Care Supervised Experiential Learning | 4 |
NUTR:481 | Community Nutrition I-Supervised Experiential Learning | 2 |
NUTR:484 | Health and Wellness Clinical | 4 |
NUTR:485 | Seminar in Health Professions | 1-3 |
NUTR:486 | Staff Relief: Dietetics | 2 |
Please note: Recentness of education requirements may need to be satisfied.
Important:
- If courses are taken out of the recommended sequence, graduation may be delayed.
- If General Organic Biochemistry classes were completed more than 5 years ago. Please see contact the School of Exercise and Nutrition Sciences for additional evaluation.
- To progress in the Nutrition majors, students may not repeat any course required for the verification statement more than once. If, after the first repeat, a student has not earned a “C” or better in a course, they will be dropped from the program.
- Once dropped, students will not be permitted to re-enter the dietetics program.
Statement of Understanding: Students are required to comply with the rules and regulations necessary to meet the foundation knowledge and skills for dietetics. Medical insurance, proof of immunization and a thorough criminal background check (BCI/FBI) for clinical experiences are required. The background check may reveal a student’s unsealed and sealed criminal record.
Student Academy of Nutrition & Dietetics (SAND): The University of Akron Student Academy of Nutrition and Dietetics is open to all interested undergraduate and graduate students at the University. Its purpose is to stimulate interest in the dietetic profession, orient members to The Academy of Nutrition and Dietetics, and organize activities to involve members in programs for the public to help promote nutrition education. Contact the faculty advisor (330-972-6046), watch the Schrank bulletin board for meeting notices, and/or talk to one of the student officers for more information. New officers are elected yearly, and names are posted on the dietetics bulletin board.
Scholarships: Scholarships are available from various sources (including the School of Exercise and Nutrition Sciences and The Academy of Nutrition and Dietetics) throughout the school year. Information regarding scholarships and the application is posted on the dietetics bulletin board in Schrank Hall South. Deadlines for applications will vary. It is the student's responsibility to request letters of recommendation from the faculty if required. Email the application before the posted deadline dates as instructed online.
Employment Opportunities: A student majoring in Dietetics gains some knowledge and experience in all three areas of specialization: management, medical nutrition therapy, and community dietetics. Thus, rewarding positions may be found in a variety of settings: hospitals, schools and colleges, commercial food services, community agencies, health care agencies, with manufacturers and distributors, with family practice units and private physicians requiring the professional services of a registered dietitian, or in the area of food and nutrition research. Average salary for dietitians is approximately $57,910 annually.
The following information has official approval of The School of Exercise and Nutrition Sciences and The College of Health and Human Sciences, but is intended only as a supplemental guide. Official degree requirements are established at the time of transfer and admission to the degree-granting college. Students should refer to the Degree Progress Report (DPR) which is definitive for graduation requirements. Completion of this degree within the identified time frame below is contingent upon many factors, including but not limited to: class availability, total number of required credits, work schedule, finances, family, course drops/withdrawals, successfully passing courses, prerequisites, among others. The transfer process is completed through an appointment with your academic advisor.
Requirements
Summary
Code | Title | Hours |
---|---|---|
General Education Requirements | 36 | |
Required Courses | 71 | |
Additional Credits for Graduation * | 19 | |
Total Hours | 126 |
- *
This major requires a minimum of 126 credits
General Education Courses
Code | Title | Hours |
---|---|---|
Students pursuing a bachelor’s degree must complete the following General Education coursework. Diversity courses may also fulfill major or Breadth of Knowledge requirements. Integrated and Applied Learning courses may also fulfill requirements in the major. | ||
Academic Foundations | 12 | |
Mathematics, Statistics and Logic: 3 credit hours | ||
Speaking: 3 credit hours | ||
Writing: 6 credit hours | ||
Breadth of Knowledge | 22 | |
Arts/Humanities: 9 credit hours | ||
Natural Sciences: 7 credit hours | ||
Social Sciences: 6 credit hours | ||
Diversity | ||
Domestic Diversity | ||
Global Diversity | ||
Integrated and Applied Learning | 2 | |
Select one class from one of the following subcategories: | ||
Complex Issues Facing Society | ||
Capstone | ||
Review the General Education Requirements page for detailed course listings. | ||
Total Hours | 36 |
Required Courses
Code | Title | Hours |
---|---|---|
NUTR:120 | Career Decisions in Nutrition | 1 |
NUTR:133 | Nutrition Fundamentals | 3 |
NUTR:250 | Food Science Lecture | 3 |
NUTR:251 | Food Science Lab | 1 |
NUTR:310 | Food Systems Management I | 4 |
NUTR:315 | Food Systems Management I Supervised Experiential Learning | 2 |
NUTR:328 | Medical Nutrition Therapy I | 3 |
NUTR:329 | Medical Nutrition Therapy I Supervised Experiential Learning | 2 |
NUTR:340 | Meal Management | 3 |
NUTR:400 | Nutrition Education Skills with the General Public | 3 |
NUTR:401 | Nutrition Counseling Skills | 3 |
NUTR:403 | Advanced Food Preparation | 3 |
NUTR:426 | Human Nutrition | 3 |
NUTR:431 | Healthcare Business and Research for Dietetics | 3 |
NUTR:443 | Nutrition Assessment | 3 |
NUTR:487 | Sports Nutrition | 3 |
NUTR:413 | Food Systems Management II | 3 |
NUTR:424 | Nutrition in Life Cycle | 3 |
NUTR:428 | Medical Nutrition Therapy II | 3 |
NUTR:429 | Medical Nutrition Therapy II Supervised Experiential Learning | 2 |
NUTR:444 | Long Term Care Supervised Experiential Learning | 4 |
NUTR:447 | Senior Seminar | 1 |
NUTR:480 | Community Nutrition I | 3 |
NUTR:481 | Community Nutrition I-Supervised Experiential Learning | 2 |
NUTR:482 | Community Nutrition II | 3 |
NUTR:483 | Community Nutrition II-Supervised Experiential Learning | 2 |
NUTR:486 | Staff Relief: Dietetics | 2 |
Total Hours | 71 |
Recommended Sequence
1st Year | ||
---|---|---|
Fall Semester | Hours | |
CHEM:114 | Introduction to General, Organic & Biochemistry (Lecture) | 4 |
CHEM:115 | Introduction to General, Organic & Biochemistry (Laboratory) | 1 |
ENGL:111 | English Composition I | 3 |
SOCIO:100 | Introduction to Sociology | 3 |
NUTR:120 | Career Decisions in Nutrition | 1 |
NUTR:133 | Nutrition Fundamentals | 3 |
Hours | 15 | |
Spring Semester | ||
ENGL:222 | Technical Report Writing | 3 |
STAT:260 | Basic Statistics | 3 |
BIOL:130 | Principles of Microbiology | 3 |
PHIL:120 | Introduction to Ethics | 3 |
SOCIO:320 | Social Inequalities | 3 |
Hours | 15 | |
2nd Year | ||
Fall Semester | ||
ANAT:206 | Applied Human Anatomy & Physiology I | 3 |
ANAT:210 | Applied Human Anatomy & Physiology Lab I | 1 |
NUTR:250 | Food Science Lecture | 3 |
NUTR:251 | Food Science Lab | 1 |
NUTR:431 | Healthcare Business and Research for Dietetics | 3 |
PSYC:100 | Introduction to Psychology | 3 |
COMM:105 | Introduction to Public Speaking | 3 |
Hours | 17 | |
Spring Semester | ||
ANAT:207 | Applied Human Anatomy & Physiology II | 3 |
ANAT:211 | Applied Human Anatomy & Physiology Lab II | 1 |
NUTR:400 | Nutrition Education Skills with the General Public | 3 |
BAHA:120 | Medical Terminology | 3 |
BAHA:121 | Study of Disease Processes | 3 |
NUTR:340 | Meal Management | 3 |
Hours | 16 | |
3rd Year | ||
Fall Semester | ||
NUTR:426 | Human Nutrition | 3 |
NUTR:443 | Nutrition Assessment | 3 |
NUTR:310 | Food Systems Management I | 4 |
NUTR:315 | Food Systems Management I Supervised Experiential Learning | 2 |
Arts Requirement | 3 | |
Hours | 15 | |
Spring Semester | ||
NUTR:328 | Medical Nutrition Therapy I | 3 |
NUTR:329 | Medical Nutrition Therapy I Supervised Experiential Learning | 2 |
NUTR:487 | Sports Nutrition | 3 |
NUTR:403 | Advanced Food Preparation | 3 |
NUTR:413 | Food Systems Management II | 3 |
NUTR:401 | Nutrition Counseling Skills | 3 |
Hours | 17 | |
Summer Semester | ||
NUTR:444 | Long Term Care Supervised Experiential Learning | 4 |
Hours | 4 | |
4th Year | ||
Fall Semester | ||
NUTR:428 | Medical Nutrition Therapy II | 3 |
NUTR:429 | Medical Nutrition Therapy II Supervised Experiential Learning | 2 |
NUTR:480 | Community Nutrition I | 3 |
NUTR:481 | Community Nutrition I-Supervised Experiential Learning | 2 |
NUTR:424 | Nutrition in Life Cycle | 3 |
Hours | 13 | |
Spring Semester | ||
NUTR:447 | Senior Seminar | 1 |
NUTR:482 | Community Nutrition II | 3 |
NUTR:483 | Community Nutrition II-Supervised Experiential Learning | 2 |
NUTR:486 | Staff Relief: Dietetics | 2 |
Arts/Humanities Requirement | 3 | |
Global Diversity Requirement | 3 | |
Hours | 14 | |
Total Hours | 126 |