Dietetics, Coordinated BS
Bachelor of Science in Dietetics, Coordinated (H40500BST)
*Admission to this program has been suspended*
Student's interested in this field can choose to pursue the University of Akron's graduate program in public health, found in the Graduate Bulletin.
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 (Stellic) 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 | Health Care 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 | Health Care 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 |