The 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 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.
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 https://www.bradley.edu/academic/undergradcat/20182019/overview-admfreshman.dot.
Transfer students, in addition to Bradley University’s admission requirements (https://www.bradley.edu/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: https://www.bradley.edu/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 (https://www.bradley.edu/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 & 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 & 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 - 44 hrs.
- FCS 104: Introductory Food Principles - 4 hrs.
- FCS 303: Nutrition - 3 hrs.
- FCS 307: Life Cycle Nutrition - 3 hrs.
- FCS 309: Investigation of Food Topics - 3 hrs.
- FCS 311: Community Program Evaluation - 3 hrs.
- FCS 405: Food Service Systems - 4 hrs.
- FCS 407: Nutritional Assessment - 3 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 - 50 hrs.
- BIO 111: Introduction to Cell Biology – 3 hrs.
- BIO 113: Introduction to Cell Biology Lab – 1 hr.
- 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 163: Fundamentals of Organic and Biochemistry Lab – 1 hr.
- CHM 302: Medical Terminology -1 hr.
- M L 250: Interpersonal Effectiveness in Organizations - 2 hrs.
or PSY 321: Industrial & Organizational Psychology - 3 hrs.
- MTG 315: Principles of Marketing - 3 hrs.
- MTH 111: Elementary Statistics - 3 hrs.
- PSY 101: Principles of Psychology - 3 hrs.
- PSY 303: Lifespan Development Psychology - 3 hrs.
or FCS 341: Human Development Through the Lifespan - 3hrs.
- ANSI-CFP accredited Food Protection Manager Certification or FCS 171 Sanitation, Health, and Safety (1 hr.) must be completed before enrolling in FCS 405 & FCS 408.
Freshman - Fall Semester (16 hours)
- FCS 104 Introductory Food Principles — 4
- FCS 100 Family Dynamics — 3
- BIO 111 Introduction Cell Biology — 3
- BIO 113 Introduction Cell Biology Lab — 1
- CHM 100 Fundamentals of General Chemistry — 3
- CHM 101 Fundamentals of General Chemistry Lab PRQ CHM 100 or concurrent enrollment — 1
Freshman - Spring Semester (17 hours)
- CHM 162 Fundamentals of Organic & Biochemistry PRQ. CHM 100 or 110 — 4
- CHM 163 Fundamentals of Organic & Biochemistry Lab PRQ. CHM 162 or concurrent enrollment — 1
- MTH 111 Elementary Statistics — 3
- Fine Arts Elective — 3
- PSY 101 Principles of Psychology — 3
- ENG 101 English Composition — 3
Sophomore - Fall Semester (13 hours)
- BIO 230 Human Anatomy & Physiology PRQC or better in BIO 111 — 3
- BIO 231 Human Anatomy & Physiology I Lab PRQ. BIO 230 or concurrent enrollment — 1
- Multidisciplinary Integration elective — 3
- COM 103 The Oral Communication Process — 3
- Global Perspectives Elective — 3
Sophomore - Spring Semester (14 hours)
- BIO 232 Human Anatomy & Physiology II PRQ. BIO 230 — 3
- BIO 233 Human Anatomy & Physiology II Lab PRQ CHM 162 or concurrent enrollment — 1
- FCS 220 Consumer Issues in Health Care — 3
- BIO 202 Microbiology & Immunology — 4
- Humanities Elective — 3
Junior - Fall Semester (14 (15) hours)
- FCS 310 Community Program Planning PRQ FCS 201 or consent of instructor — 3
- M L 250 Interpersonal Effectiveness in Organizations or PSY 321 Industrial and Organizational Psychology PRQ PSY 101 or equivalent — 2 (3)
- MTG 315 Principles of Marketing PRQ junior standing — 3
- PSY 303 Lifespan Development Psychology PRQ PSY 101 or FCS 341 Human Development Through the Lifespan — 3
- FCS 303 Nutrition PRQ, BIO 230 & 232, CHM 162 — 3
Junior - Spring Semester (13 hours)
- FCS 307 Life Cycle Nutrition PRQ FCS 303, FCS 310, COREQ FCS 311 — 3
- FCS 311 Community Program Evaluation PRQ. FCS 310 and MTH 111; or consent of instructor — 3
- FCS 410 Advanced Nutrition PRQ CHM 162; BIO 230, 232; Grade of B or better in FCS 303; COREQ FCS 307 — 3
- FCS 309 Investigation Food Topics PRQ FCS 104 — 3
- CHM 302 Medical Terminology PRQ I-year college CHM or BIO — 1
Senior - Fall Semester (14 hours)
- FCS 400 FCS Senior Seminar PRQ FCSD major, senor standing — 1
- FCS 405 Food Service Systems PRQ FCS 104, BIO 202, and sanitation certification or FCS 171 — 4
- FCS 407 Nutrition Assessment PRQ FCS 303, BIO 230, 232; FCS 410; COREQ FCS 411 — 3
- FCS 411 Medical Nutrition Therapy I PRQ BIO 230, 232, B or better in FCS 410, COREQ FCS 407 — 3
- FCS 461 Practicum in Dietetics PRQ Senior standing; FCSD major — 3
Senior - Spring Semester (16 hours)
- FCS 408 Management in Food Service PRQ. FCS 104, BIO 202; sanitation certification or FCS 171 — 4
- FCS 412 Medical Nutrition Therapy II PRQ FCS 410, BIO 230, 232, B or better in FCS 411 — 3
- FCS 442 Foundations in FCS PRQ FCS major, junior standing, or consent of instructor — 3
- Elective (BCC GP, HU, NS, or QR) — 3
- ENG 300 Advanced Writing--Exposition or ENG 304 Advanced Writing--Research in Individual Discipline PRQ ENG 101, junior standing — 3
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.