Nutrition and Dietetics
The nutrition and dietetics major is your first step to becoming a registered dietitian. It gives you the academic foundation you need to pursue a graduate-level dietetic internship and take the national exam to become a registered dietitian.
Preparing You For Success
The nationally accredited nutrition and dietetics major strengthens your understanding of health, clinical nutrition and wellness. Your learning doesn't end with classroom readings and lectures, as it extends to research, community-focused projects and student organizations on campus.
Nutrition and dietetics students are well-prepared for admission to dietetic internships (DI), as all graduates in recent years were matched with DI programs across the nation.
By the time you graduate, your experiences include:
- A 200-hour professional work experience in clinical, community or food service sites such as cancer centers, hospitals, sports nutrition programs, diabetes summer camps and restaurants
- Class projects in the community with local schools, after-school programs and community organizations
- Opportunities to work with Bodyworks, Bradley's nutrition counseling center
- Research and presentations with faculty
- Networking and professional development through the Dietetic Student Association and Kappa Omicron Nu honor society
Making Your Mark
Dietitians are in growing demand as health care expands to new clinical, community and business settings. You can work in health clinics, hospitals, nursing homes, corporate wellness, sports nutrition, public relations and private practice. Recent Bradley grads are working in pediatrics, businesses, sports dietetics, elder nutrition, school feeding programs and hospitals.
To become an RD, you continue to a DI program — with or without a Master's degree. Some graduates stay to complete Bradley's DI Master of Science. Others have attended Yale New Haven Hospital, Cleveland Clinics, University of Iowa Hospitals and Clinics, and Oklahoma State Medical Center.
Didactic Program in Dietetics Admission Requirements
Freshmen students may declare Family Consumer Sciences – Dietetics as a major upon admission. More information on Bradley University’s admission requirements can be found at /academic/undergradcat/20182019/overview-admfreshman.dot.
Transfer students, in addition to Bradley University’s admission requirements (/academic/undergradcat/20182019/overview-admtransfer.dot), must meet the following requirements:
- Minimum of a 3.0/4.0 GPA
- Transcripts of evaluated by Admissions and reviewed by the DPD director
Please refer to the Bradley University Didactic Program in Dietetics Student Handbook for the following information:
- Program mission, goals, and objectives
- Steps to become a Registered Dietitian (RD)
- Admission, program completion, and graduation requirements
- Costs associated with the program (see also: /academic/undergradcat/20182019/overview-tuitionfees.dot)
- Financial aid and scholarships
- Information regarding experiential learning and practicums
Program outcomes data are available on request. The Didactic Program in Dietetics follows the Bradley University Academic Calendar (/academic/undergradcat/20172018/overview-calendar.dot) and an example program plan can be found below or in the Dietetic Student Handbook.
The Didactic Program in Dietetics (DPD) at Bradley University is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND): Address: Academy of Nutrition and Dietetics (AND); 120 S. Riverside Plaza, Suite 2190; Chicago, IL 61606-6995; 312-899-0040; http: www.eatright.org/ACEND
Family and Consumer Sciences Core - 12-15 hrs.
- FCS 100: Family Dynamics - 3 hrs.
- FCS 220: Consumer Issues in Health Care - 3 hrs.
- FCS 310: Community Program Planning - 3 hrs.
and 311: Community Program Planning and Evaluation - 3 hrs.
- FCS 442: Foundations of FCS - 3 hrs.
Required Professional Work Experience - 3 hrs.
- FCS 461: Practicum in Dietetics - 3 hrs.
Additional Required FCS Courses - 38 hrs.
- FCS 102: Introductory Food Principles – 1 hrs.
- FCS 103: Food Resource Management – 3 hrs.
- FCS 171: Sanitation, Health, and Safety – 1 hrs.
- FCS 202: Food and Nutrition – 3 hrs.
- FCS 204: Family Programs Across the Life Span – 3 hrs.
- FCS 271: Food and World Cultures – 3 hrs.
- FCS 305: Experimental Foods – 1 hrs.
- FCS 311: Community Program Evaluation – 3 hrs.
- FCS 341: Human Development Through the Lifespan – 3 hrs.
- FCS 405: Food Service Systems – 4 hrs.
- FCS 408: Management in Food Service – 4 hrs.
- FCS 410: Advanced Nutrition – 3 hrs.
- FCS 411: Medical Nutrition Therapy I – 3 hrs.
- FCS 412: Medical Nutrition Therapy II – 3 hrs.
Required Supporting Courses - 32 hrs.
- BIO 111: Introduction to Cell Biology – 3 hrs.
- BIO 202: Microbiology and Immunology – 4 hrs.
- BIO 230: Human Anatomy and Physiology I - 3 hrs.
- BIO 231: Human Anatomy and Physiology Lab – 1 hr.
- BIO 232: Human Anatomy and Physiology II – 3 hrs.
- BIO 233: Human Anatomy and Physiology II Lab – 1 hr.
- CHM 100: Fundamentals of General Chemistry – 3 hrs.
- CHM 101: Fundamentals of General Chemistry Lab – 1 hr.
- CHM 162: Fundamentals of Organic and Biochemistry – 4 hrs.
- CHM 302: Medical Terminology or NUR 391 Medical Terminology – 1 hr.
- ENS 305: Sustainability and Food or BIO 300: Population, Resources, and Environment
- M L 250: Interpersonal Effectiveness in Organizations – 2 hrs.
or PSY 321: Industrial and Organizational Psychology – 3 hrs.
- MTH 111: Elementary Statistics – 3 hrs.
- PSY 101: Principles of Psychology – 3 hrs.
- ANSI-CFP accredited Food Protection Manager Certification or FCS 171 Sanitation, Health, and Safety (1 hr.) must be completed before enrolling in FCS 405 and FCS 408.
|Freshman - Fall Semester|
|FCS 100||Family Dynamics||3 hours|
|FCS 104||Introductory Food Principles||4 hours|
|BIO 111||Introduction to Cell Biology||3 hours|
|BIO 113||Introduction to Cell Biology Laboratory||1 hour|
|CHM 100||Fundamentals of General Chemistry||3 hours|
|CHM 101||Fundamentals of General Chemistry Lab||1 hour|
|Freshman - Spring Semester|
|CHM 162||Fundamentals of Organic and Biochemistry||4 hours|
|CHM 163||Fundamentals of Organic and Biochemistry Laboratory||1 hour|
|MTH 111||Elementary Statistics||3 hour|
|PSY 101||Principles of Psychology||3 hours|
|ENG 101||English Composition||3 hours|
|BCC||Core Course (Fine Arts Elective)||3 hours|
|Sophomore - Fall Semester|
|BIO 230||Human Anatomy and Physiology I (Lecture)||3 hours|
|BIO 231||Human Anatomy and Physiology Laboratory I||1 hours|
|COM 103||The Oral Communication Process||3 hours|
|BA/BS||Multidisciplinary Integration elective||3 hours|
|BCC||Core Course (Global Perspectives Elective)||3 hours|
|Sophomore - Spring Semester|
|FCS 220||Consumer Issues in Health Care||3 hours|
|BIO 202||Microbiology and Immunology||4 hours|
|BIO 232||Human Anatomy and Physiology II (Lecture)||3 hours|
|BIO 233||Human Anatomy and Physiology Laboratory II||1 hour|
|BCC||Core Course (Humanities Elective)||3 hours|
|Junior - Fall Semester|
|FCS 303||Nutrition||3 hours|
|FCS 310||Community Program Planning||3 hours|
|FCS 341||Human Development Through the Lifespan||3 hours|
|MTG 315||Principles of Marketing||3 hours|
|PSY 321||Industrial and Organizational Psychology||3 hours|
|Junior - Spring Semester|
|FCS 307||Life Cycle Nutrition||3 hours|
|FCS 309||Investigation of Food Topics||3 hours|
|FCS 311||Evaluation and Research Methods||3 hours|
|FCS 410||Advanced Nutrition||3 hours|
|CHM 302||Medical Terminology||1 hour|
|Senior - Fall Semester|
|FCS 400||Senior Seminar in Family and Consumer Sciences||1 hour|
|FCS 405||Food Service Systems||4 hours|
|FCS 407||Nutrition Assessment||3 hours|
|FCS 411||Medical Nutrition Therapy I||3 hours|
|FCS 461||Practicum in Dietetics||3 hours|
|Senior - Spring Semester|
|FCS 408||Management in Food Service||4 hours|
|FCS 412||Medical Nutrition Therapy II||3 hours|
|FCS 442||Foundations of FCS||3 hours|
|ENG 300||Advanced Writing — Exposition||3 hours|
|BCC||Core Course (GP, HU, NS, QR)||3 hours|
Total Hours: 117
Course sequence information is provided for sample purposes only. Students should consult with their academic advisor about their individual plan for course registration and completion of program requirements.