Dietetics and Nutrition Bachelor of Science Degree
Dietetics and Nutrition
Bachelor of Science Degree
Work with people of all ages, cultures, and economic means to apply nutritional science to help clients address health, nutritional, and wellness needs.
Overview for Dietetics and Nutrition BS
This program is no longer accepting new student applications.
If you have an interest in nutrition, dietetics, and wellness, we encourage you to explore our BS degree in nutritional sciences.
Public interest in nutrition for maintaining good health throughout life has never been stronger. Completing a degree in dietetics and nutrition is your first step to becoming a Registered Dietitian Nutritionist (RDN; also known as an RD). RDNs work with people of all ages, cultures, and economic means. They are credentialed health professionals who apply nutritional science to individuals, families, communities, and beyond to help their clients address nutritional needs.
People are increasingly interested in the nutritional requirements for obtaining good health and long life. Registered dietitian nutritionists (RDNs) work with people of all ages, cultures, and economic means. They learn to understand people as individuals, thereby helping their clients solve their nutritional needs. RDNs are health professionals who apply the art and science of food and nutrition.
The major leads to a BS degree that meets the educational requirements of the Academy of Nutrition and Dietetics. The pre-professional phase (years 1 and 2) involves core courses in science, food science, basic nutrition, mathematics, liberal arts, and business. The professional phase (years 3 and 4) includes practicum experiences in various upper-division courses. Three cooperative work experiences, including one position in health care food and nutrition services, are a requirement of the major. Students also have the opportunity to acquire a certificate or minor in a variety of content areas, including exercise science. To become credentialed as an RDN students also need to complete an accredited supervised practice after graduation and pass the National Registration Exam for Dietitian Nutritionists.
Part of the Wegmans School of Health and Nutrition, the BS program in dietetics and nutrition is a challenging curriculum that prepares students to become RDNs and to practice in diverse settings such as hospitals, clinical practices, other health care facilities, universities, government agencies, research facilities, food and pharmaceutical companies, public health organizations, public wellness programs, school food-service, commercial foodservice, journalism, marketing, sports nutrition, and corporate wellness programs. (Additional information is available in the Dietetics and Nutrition Program Handbook.)
Program Strengths
- RIT/Rochester Regional Health Alliance: RIT is Rochester Regional Health’s official academic affiliate and Rochester Regional is the university’s official affiliated clinical partner. We work together to improve the quality and cost of health care delivery and to demonstrably improve the health of the people of Western New York and the Finger Lakes. The alliance provides a primary network of health care opportunities for student work experiences (co-ops), practicums, and research.
- A successful program with significant history at RIT. The dietetics and nutrition program originated in 1892 as a food program under RIT’s predecessor, Mechanics Institute.
- Our alumni include Dr. Judith Brown, author of a nationally used nutrition text; Dr. Penny Kris-Etherton, Distinguished professor at The Pennsylvania State University and winner of several awards for research including dietary fats and health benefits of dark chocolate.
- Active support and interaction with Rochester nutrition and health care communities provide significant opportunities for experiential learning activities in upper-division courses
- Faculty with strong teaching and research skills who have won awards for teaching and conducting research. They have presented research at national and international conferences and routinely publish in peer-reviewed science and health journals.
- Historical relationship with RIT’s hospitality and tourism management major emphasizes culinary expertise, management, and leadership training, fostering a unique skill set for the Registered Dietitian Nutritionist
- Excellent first-time pass rate on RD exam puts RIT in the 88th percentile of all DPD-programs for first-attempt pass rate.
- Excellent supervised practice (dietetic internship) placement rate (Over past five years, 100% of graduates who seek supervised practice are placed within 12 months of graduating)
- Excellent employment rate (100% of graduates over the past five years are employed in the field within six months of completing dietetic internship)
- The curriculum equally emphasizes clinical nutrition, community nutrition, and food management, which prepares students for diverse employment opportunities
- Small program size and dedicated faculty members ensure individualized student attention
- Strong undergraduate research component: Each student completes two individual and one group research projects with frequent dissemination of student research at the annual meeting of the New York State Academy of Nutrition & Dietetics
- Requirement of co-op work experiences in food and nutrition supported by Office of Career Services and Cooperative Education
- New state of the art facility includes significant opportunities for interdisciplinary experiences with other health care programs and real-world experience for students via actual health clinics and simulation laboratory
- Inclusion of physical-focused assessment using a simulation laboratory.
- Multiple opportunities for international study experiences, including faculty-led programs to study the Mediterranean Diet in Croatia and childhood anemia in Ghana. Study abroad opportunities at RIT’s global campuses in China, Croatia, Dubai, and Kosovo, or through affiliate programs at other universities
Mission
The mission of RIT’s dietetics and nutrition major is based on the philosophy that a college graduate should have a broad-based education. This encompasses meeting the current and future needs of students for supervised practice leading to eligibility for the CDR credentialing exam to become a RDN and practice careers in the changing food and nutrition environment to better serve society.
Goals of the Dietetics and Nutrition Program
- Prepare graduates for successful application to accredited supervised practice programs and to become competent, entry-level Registered Dietitian Nutritionists.
- Prepare graduates to continually participate in professional development.
Objectives/Outcomes of the Dietetics and Nutrition Program
Objective: The program’s one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.
Outcome: 100% one-year pass rate for exam administered from January-December 2020
Objective: 80% of program graduates are admitted to a supervised practice program within 12 months of graduation.
Outcome: 100% acceptance into a supervised practice program within 12 months of graduation.
Objective: 85% of program graduates apply for admission to a supervised practice program prior to or within 12 months of graduation.
Outcome: 100% applied to supervised practice program prior to or within 12 months of graduation.
Objective: At least 80% of program students complete program/degree requirements within 6 years (150% of program length).
Outcome: 100% of students complete the program within 6 years (150% of program length).
Objective: At least 90% of supervised practice directors who answer a survey will agree or strongly agree with the statement: “This RIT graduate was adequately prepared for supervised practice.”
Outcome: Data under collection, outcome forthcoming.
Objective: 95% of graduates who responded to a survey and have completed or are completing supervised practice will verify that they were prepared.
Outcome: 100% of graduate survey responders felt they were prepared for supervised practice.
Objective: 100% of students in the third and fourth year of the program will be members of the Academy of Nutrition and Dietetics (AND).
Outcome: 100% of third- and fourth-year students are AND members.
Objective: 100% of all graduates who become RDNs will participate in professional development activities required for maintenance of RDN status
Outcome: 100% of supervised practice directors surveyed indicated they agreed or strongly agreed that RIT graduates were adequately prepared for supervised practice
Becoming a Registered Dietitian Nutritionist (RDN)
The following are the steps necessary to become a Registered Dietitian Nutritionist:
- Successful completion of the BS in dietetics and nutrition degree requirements; including three blocks of approved cooperative education experience.
- Complete an ACEND accredited 1,200 hour supervised practice program, such as a dietetic internship or coordinated master’s program after graduation.
- Pass the CDR Credentialing Exam for Dietitians.
In addition to the professional credential of the RDN, forty-six states currently have statutory provisions (licensure/certification) regarding professional regulation of dietitians and/or nutritionists. Information regarding statutes of individual states is provided by the Academy of Nutrition and Dietetics.
Effective January 1, 2024, the Commission on Dietetic Registration (CDR) will require a minimum of a master’s degree to be eligible to take the credentialing exam to become a registered dietitian nutritionist (RDN). In order to be approved for registration examination eligibility with a bachelor’s degree, an individual must meet all eligibility requirements and be submitted into CDR’s Registration Eligibility Processing System (REPS) before 12:00 midnight Central Time, December 31, 2023. For more information about this requirement visit CDR’s website. In addition, CDR requires that individuals complete course work and supervised practice in program(s) accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Graduates who successfully complete the ACEND-accredited Didactic program at Rochester Institute of Technology are eligible to apply to an ACEND-accredited supervised practice program. In most states, graduates also must obtain licensure or certification to practice. Visit the Commission on Dietetic Registration for more information on state licensure requirements.
RIT’s dietetics and nutrition program will be compliant with these new requirements for accreditation.
Visit the Academy of Nutrition and Dietetics for more information about educational pathways to become a RDN.
Career Opportunities for a Registered Dietitian Nutritionist
A Registered Dietitian Nutritionist advises and counsels others on food, nutrition, and lifestyle. They may explain nutrition issues, assess a client’s dietary and health needs, develop meal plans, gauge the effects of these meal plans, conduct research, and promote nutrition through public speaking and community outreach programs. Salary information for dietitians and nutritionists is available from the Bureau of Labor Statistics. Specialties within the Registered Dietitian Nutritionist profession include:
- Hospitals, HMOs, or other health care facilities: Educating patients about nutrition and administering medical nutrition therapy as part of the health care team. RDNs may also manage the foodservice operations in these settings, as well as in schools, day-care centers, and correctional facilities, overseeing everything from food purchasing and preparation to managing staff.
- Sports nutrition and corporate wellness programs: Educating clients about the connection between food, fitness, and health.
- Food and nutrition-related businesses and industries: Working in communications, consumer affairs, public relations, marketing, or product development.
- Private practice, working under contract with health care or food companies, or in their own business: RDNs may provide services to foodservice or restaurant managers, food vendors and distributors, athletes, nursing home residents, or company employees.
- Community and public health settings: RDNs teach, monitor, and advise the public, and help to improve quality of life through healthy eating habits.
- Universities and medical centers: Teaching physicians, nurses, dietetics students, and others the sophisticated science of food and nutrition.
- Research areas: In food and pharmaceutical companies, universities and hospitals, directing or conducting experiments to answer critical nutrition questions and find alternative foods or nutrition recommendations for the public.
Student Dietetics and Nutrition Association
The Student Dietetics and Nutrition Association is a student club comprised of dietetics and nutrition students and supports experiential learning outside of the classroom. The club promotes health and nutrition on campus as well as volunteer opportunities with local organizations. Club activities include volunteering at local food banks and schools, presenting health related information at RIT events, and educational activities for members.
Community Partners
As a dietetics and nutrition student, the Rochester metropolitan area is your lab for hands-on, experience-based learning. The program has a rich history in the community and partners with a variety of organizations throughout the area to expose students to a wide range of nutrition-related settings. These organizations represent a small sampling of the over 50 community partners with whom we collaborate:
- Abbott Nutrition
- American Dairy Association and Dairy Council
- American Heart Association
- Food and Drug Administration
- Foodlink
- Gates-Chili School District
- Heritage Christian Services
- Hillside Family of Agencies
- Jewish Senior Life
- Genesee Dietetic Association
- On Nutrition
- Ortho-Clinical Diagnostics
- RIT
- RIT Dining Services
- Rochester Psychiatric Center
- Rochester Regional Health
- University of Rochester Medical Center
- Wegmans
- WIC
- YMCA of Greater Rochester
2+2 Transfer Options
The dietetics and nutrition program has articulation agreements with a number of colleges that enable you to seamlessly transfer into the dietetics and nutrition program upon the successful completion of your associate degree at one of the following schools. For more information regarding these 2+2 transfer options, please contact Undergraduate Admissions or the program director.
- Finger Lakes Community College
- Genesee Community College
- Hudson Valley Community College
- SUNY Erie
- Monroe Community College
- Onondaga Community College
Learn more about transferring credits and additional information about transferring to RIT by visiting the Transfer Admissions website.
Nutritional Sciences Minor
Housed in the Wegmans School of Health and Nutrition, students may enhance their primary course of study by minoring in nutritional sciences, which focuses on nutrients and human nutrition issues. The study of nutrients includes knowledge about food sources, metabolism, and relationship to health. Nutrition influences and is affected by health, cultural issues, exercise science, food systems, hospitality, and behavior. For more information, visit the nutritional sciences minor page.
Accelerated 4+1 MBA
An accelerated 4+1 MBA option is available to students enrolled in any of RIT’s undergraduate programs. RIT’s accelerated bachelor’s/master’s degrees can help you prepare for your future faster by enabling you to earn both a bachelor’s and an MBA in as little as five years of study.
Curriculum for 2024-2025 for Dietetics and Nutrition BS
Current Students: See Curriculum Requirements
Dietetics and Nutrition, BS degree, typical course sequence
| Course | Sem. Cr. Hrs. | |
|---|---|---|
| First Year | ||
| CHMG-131 | General Education – Natural Science Inquiry Perspective: General Chemistry for Engineers This rigorous course is primarily for, but not limited to, engineering students. Topics include an introduction to some basic concepts in chemistry, stoichiometry, First Law of Thermodynamics, thermochemistry, electronic theory of composition and structure, and chemical bonding. The lecture is supported by workshop-style problem sessions. Offered in traditional and online format. Lecture 3 (Fall, Spring). |
3 |
| CHMG-145 | General Education – Natural Science Inquiry Perspective: General & Analytical Chemistry I Lab The course combines hands-on laboratory exercises with workshop-style problem sessions to complement the CHMG-141 lecture material. The course emphasizes laboratory techniques and data analysis skills. Topics include: gravimetric, volumetric, thermal, titration and spectrophotometric analyses, and the use of these techniques to analyze chemical reactions. (Corequisite: CHMG-141 or CHMG-131 or equivalent course.) Lab 3 (Fall, Spring, Summer). |
1 |
| CHMO-231 | General Education – Elective: Organic Chemistry I This course is a study of the structure, nomenclature, reactions and synthesis of the following functional groups: alkanes, alkenes, alkynes. This course also introduces chemical bonding, IR and NMR spectroscopy, acid and base reactions, stereochemistry, nucleophilic substitution reactions, and alkene and alkyne reactions. In addition, the course provides an introduction to the use of mechanisms in describing and predicting organic reactions. (Prerequisites: CHMG-142 or CHMG-131 or equivalent course.
Corequisites: CHMO-235 or equivalent course.) Lecture 3 (Fall, Spring, Summer). |
3 |
| CHMO-235 | General Education – Elective: Organic Chemistry Lab I This course trains students to perform techniques important in an organic chemistry lab. The course also covers reactions from the accompanying lecture CHMO-231. (Corequisite: CHMO-231 or equivalent course.) Lab 3 (Fall, Spring, Summer). |
1 |
| ECON-101 | General Education – Elective: Principles of Microeconomics Microeconomics studies the workings of individual markets. That is, it examines the interaction of the demanders of goods and services with the suppliers of those goods and services. It explores how the behavior of consumers (demanders), the behavior of producers (suppliers), and the level of market competition influence market outcomes. Lecture 3 (Fall, Spring). |
3 |
| HSPT-215 | Principles of Food Production and Service Principles of Food Production and Service is a basic course covering food preparation methods, quality standards, food presentation, professionalism in food preparation and service, sanitation and safety processes in commercial kitchens, kitchen and restaurant organization and roles, and food service styles. Students completing this course should be able to function effectively in a kitchen or restaurant environment; including demonstrating professional appearance and behaviors; and knowledge of food preparation techniques, effective food presentation, food safety and sanitation practices, appropriate service styles, teamwork, and cleanup practices. Students are expected to achieve their required co-curricular requirement – the ServSafe Manager certification – by the end of this course. Lec/Lab 6 (Fall). |
3 |
| MATH-101 | General Education – Mathematical Perspective A: College Algebra This course provides the background for an introductory level, non-trigonometry based calculus course. The topics include a review of the fundamentals of algebra: solutions of linear, fractional, and quadratic equations, functions and their graphs, polynomial, exponential, logarithmic and rational functions, and systems of linear equations. (Prerequisites: Students may not take and receive credit for MATH-101 and MATH-111. See the Math department with any questions.) Lecture 3 (Fall, Spring). |
3 |
| MEDG-106 | General Education – Scientific Principles Perspective: Microbiology of Health And Disease An introductory course in microbiology including its history, significant contributions to medicine and history, as well as a survey of microbiological organisms as they relate to disease, industry and biotechnology. (any course in Biology) Lecture 3 (Spring). |
3 |
| NUTR-100 | Nutr & Dietetics as a Health Profession This course is an introduction to the professional roles and responsibilities as a dietitian/nutritionist with emphasis on careers, professional development and conduct. Dietetics practice, including the scope of the practice, the role functions of registered dietitians, and the education requirements for entry into practice will be explored and contrasted with complementary aspects for nutritionists and nutrition educators not credentialed as registered dietitians. The history of the profession of nutrition and dietetics will serve as a background for dietetics practice in today’s changing healthcare arena. Learning activities will consist of lecture, class discussion, assigned readings, and guest presentations by practicing Registered Dietitians and nutritionists. (This course is restricted to NUTRSC-BS or NUTRSC-MN students.) Lecture 1 (Spring). |
1 |
| NUTR-215 | Foundations of Nutrition Sciences This is an introductory course in nutritional science concepts and application to current nutrition issues. This course covers the study of specific nutrients and their functions, the development of dietary standards and guides and how these standards are applied throughout the lifecycle. Current health and nutrition problems, nutrition misinformation, chronic diseases, performance nutrition, food safety and technology, hunger and global nutrition will be discussed. Lecture 3 (Fall, Spring, Summer). |
3 |
| NUTR-499 | Cooperative Education Experience (summer) Co-op is a work experience (typically full-time and paid) for at least 400 hours in an industry related to food, nutrition and/or healthcare, monitored by the Office of Cooperative Education and approved by the faculty in the Wegmans School of Health and Nutrition. Designed for students to gain essential career-related skills and experience. Dietetics and Nutrition students are required to complete three co-ops with at least one co-op in the healthcare environment and one in the food industry. Nutritional Sciences students are required to complete two co-ops. Students typically complete co-ops during the summer. Freshmen begin co-op the summer following their first year studies. Transfer students may be granted credit for one co-op based on education and work experience, as determined by the Program Director. CO OP (Fall, Spring, Summer). |
0 |
| PSYC-101 | General Education – Elective: Introduction to Psychology Introduction to the field of psychology. Provides a survey of basic concepts, theories, and research methods. Topics include: thinking critically with psychological science; neuroscience and behavior; sensation and perception; learning; memory; thinking, language, and intelligence; motivation and emotion; personality; psychological disorders and therapy; and social psychology. Lecture 3 (Fall, Spring, Summer). |
3 |
| YOPS-10 | RIT 365: RIT Connections RIT 365 students participate in experiential learning opportunities designed to launch them into their career at RIT, support them in making multiple and varied connections across the university, and immerse them in processes of competency development. Students will plan for and reflect on their first-year experiences, receive feedback, and develop a personal plan for future action in order to develop foundational self-awareness and recognize broad-based professional competencies. (This class is restricted to incoming 1st year or global campus students.) Lecture 1 (Fall, Spring). |
0 |
General Education – Elective |
3 | |
General Education – First-Year Writing (WI) |
3 | |
| Second Year | ||
| ACCT-110 | Financial Accounting An introduction to the way in which corporations report their financial performance to interested stakeholders such as investors and creditors. Coverage of the accounting cycle, generally accepted accounting principles, and analytical tools help students become informed users of financial statements. (This course is available to RIT degree-seeking undergraduate students.) Lecture 3 (Fall, Spring, Summer). |
3 |
| CHMB-402 | General Education – Elective: Biochemistry I This course introduces the structure and function of biological macromolecules and their metabolic pathways. The relationship between the three-dimensional structure of proteins and their function in enzymatic catalysis will be examined. Membrane structure and the physical laws that apply to metabolic processes will also be discussed. (Prerequisite: CHMO-231 or CHMO-331 or equivalent course.) Lecture 3 (Fall, Spring, Summer). |
3 |
| HSPT-335 | Food and Beverage Management This course will provide the student with the knowledge needed for the effective management of food service operations. Students will identify trends in the food and beverage industry, learn food and beverage management principles and understand how providing exceptional guest service can maximize profits in the hospitality industry. Topics will include food and beverage purchasing, inventory, costing, service styles, financial controls, menu design, sanitation, safety, ethics, food service automation, hardware and software, legal concerns, equipment selection, and service innovations in the design and layout of food establishments. Lecture 3 (Spring). |
3 |
| MEDS-250 | General Education – Elective: Human Anatomy and Physiology I This course is an integrated approach to the structure and function of the nervous, endocrine, integumentary, muscular and skeletal systems. Laboratory exercises include histological examination, actual and simulated anatomical dissections, and physiology experiments with human subjects. (Pre-requisite: (BIOL-123 and BIOL-124 and BIOL-125 and BIOL-126) or (BIOL-123 and BIOL-124) or (BIOL-101 and BIOL-102) or (BIOL-121 and BIOL-122) or MEDG-102 or equivalent course or NUTR-BS or NUTRSC-BS students.) Lab 3, Lecture 3 (Fall). |
4 |
| MEDS-251 | General Education – Elective: Human Anatomy and Physiology II This course is an integrated approach to the structure and function of the gastrointestinal, cardiovascular, immunological, respiratory, excretory, and reproductive systems with an emphasis on the maintenance of homeostasis. Laboratory exercises include histological examinations, anatomical dissections and physiological experiments using human subjects. (Pre-requisite: (BIOL-123 and BIOL-124 and BIOL-125 and BIOL-126) or (BIOL-123 and BIOL-124) or (BIOL-101 and BIOL-102) or (BIOL-121 and BIOL-122) or MEDG-102 or equivalent course or NUTR-BS or NUTRSC-BS students.) Lab 3, Lecture 3 (Spring). |
4 |
| NUTR-223 | Food & Beverage Management Lab This course will provide direct, practical experience for Dietetics & Nutrition students in quantity food development, production and service operations. Students will rotate through several positions within the RIT food service department and become exposed to the many activities that are required to run a large scale food operation. RIT’s foodservice department will host Dietetics & Nutrition students for three hours each week as they are scheduled to work through various rotations in the department. This lab is taken in conjunction with the Food and Beverage Management course; HSPT-335. (Co-requisite: HSPT-335 or equivalent course.) Lab 3 (Spring). |
1 |
| NUTR-499 | Cooperative Education Experience (summer) Co-op is a work experience (typically full-time and paid) for at least 400 hours in an industry related to food, nutrition and/or healthcare, monitored by the Office of Cooperative Education and approved by the faculty in the Wegmans School of Health and Nutrition. Designed for students to gain essential career-related skills and experience. Dietetics and Nutrition students are required to complete three co-ops with at least one co-op in the healthcare environment and one in the food industry. Nutritional Sciences students are required to complete two co-ops. Students typically complete co-ops during the summer. Freshmen begin co-op the summer following their first year studies. Transfer students may be granted credit for one co-op based on education and work experience, as determined by the Program Director. CO OP (Fall, Spring, Summer). |
0 |
| STAT-145 | General Education – Mathematical Perspective B: Introduction to Statistics I This course introduces statistical methods of extracting meaning from data, and basic inferential statistics. Topics covered include data and data integrity, exploratory data analysis, data visualization, numeric summary measures, the normal distribution, sampling distributions, confidence intervals, and hypothesis testing. The emphasis of the course is on statistical thinking rather than computation. Statistical software is used. (Prerequisites: Any 100 level MATH course, or NMTH-260 or NMTH-272 or NMTH-275 or (NMTH-250 with a C- or better) or a Math Placement Exam score of at least 35.) Lecture 3 (Fall, Spring, Summer). |
3 |
Open Elective |
4 | |
General Education – Immersion 1 |
3 | |
General Education – Ethical Perspective |
3 | |
| Third Year | ||
| HRDE-380 | Human Resource Management Human resources within an organization provide value added dimensions to the organization, which in turn influence the larger society within which the organization exists. The management of those human resources is a critical function within any organization. The goal of the human resource management (HRM) department is to attract qualified employees, manage systems that meet their needs and establish policies and protocols to retain and promote employee engagement. This effort develops a workforce that can meet the organizational strategic goals for growth and continued relevance in the world of work. This course provides an overview of HRM and the context within which HRM functions in organizations. Lecture 3 (Fall, Spring). |
3 |
| HSPT-325 | Food Innovation Development Students will explore their creativity through instructor- and student-planned food experiments involving sensory and objective evaluation of food quality, recipe development, problem-solving, experimental design, and written and oral communication of research. Individual research projects focus on assessing new ingredients or technologies, creating new products, and/or evaluating the marketability of a new product. This course is not available for audit. **Fee: Lab fee associated with this course** (Prerequisite: HSPT-121 or HSPT-215 or equivalent course.) Lec/Lab 6 (Fall, Spring). |
3 |
| HSPT-375 | Customer Experience Management The overall objectives of this course are twofold. This course first examines the development, management, and improvement of service delivery systems used by service organizations (i.e., hotels, restaurants, travel agencies, and health care) on the supply side through the lens of quality management. Secondly, the course examines customer requirements on the demand side by focusing upon how customer experience design shapes customers’ thoughts, actions, and decision processes. Students will learn techniques used for diagnosis, measurement, and continuous improvement of successful customer experience. There are three major sections in this course. Section 1 focuses on understanding the paradigm of customer experience, identifying the drivers of customer satisfaction, formulating strategies to optimize the customer experience, and managing service operations through the development of a service blueprint. Section 2 focuses on the role of exponential technologies, such as artificial intelligence, robotics, augmented reality, virtual reality, and data analytics, in creating exceptional customer experiences. Section 3 discusses the creation of exceptional luxury customer experiences, incorporating technology, and describing how brands go beyond traditional branding frameworks to create luxury experiences. Lecture 3 (Fall). |
3 |
| MGMT-215 | Organizational Behavior As an introductory course in managing and leading organizations, this course provides an overview of human behavior in organizations at the individual, group, and organizational level with an emphasis on enhancing organizational effectiveness. Topics include: individual differences, work teams, motivation, communication, leadership, conflict resolution, organizational culture, and organizational change. (This class is restricted to undergraduate students with at least 2nd year standing.) Lecture 3 (Fall, Spring, Summer). |
3 |
| NUTR-333 | Techniques of Dietetics Education Nutrition Education for Health Professionals is a 3-credit course focused on the theory and practice of providing nutrition information with specific focus on writing for nutrition communications. This course prepares students to provide effective nutrition education and counseling, and give effective presentations. The course highlights the role of technology in health and nutrition programs and the application of technology in health and nutrition program evaluation. Topics include communications methods, writing skills for the nutrition discipline, learner/ audience analysis, basic learning and behavior theory, developing counseling and training materials, as well as designing, making, and evaluating individual and group presentations using various approaches, including technology applications. (Prerequisites: NUTR-215 and CHMB-402 and MEDS-250 and MEDS-251 or equivalent courses and student standing in NUTR-BS, NUTRSC-BS or NUTRSC-MN program.) Lecture 3 (Fall). |
3 |
| NUTR-402 | Dietetic Environment Introductory supervised practice/practicum course. This course explores the profession of dietetics which includes current dietetics practice as well as practice trends and career options. Students interact with a representative sampling of personnel in all areas of food and nutrition. Students will become familiar with current Academy of Nutrition and Dietetics Scope of Practice Framework, Standards of Professional Performance, and the Code of Ethics in the profession of Dietetics. The development of an outcome based professional portfolio is required. (Prerequisites: NUTR-215 and 2 co-ops (NUTR-499) and CHMB-402 and MEDS-250 and MEDS-251 and MEDG-106 or equivalent courses.) Lab 4, Lecture 2 (Fall). |
3 |
| NUTR-499 | Cooperative Education Experience (summer) Co-op is a work experience (typically full-time and paid) for at least 400 hours in an industry related to food, nutrition and/or healthcare, monitored by the Office of Cooperative Education and approved by the faculty in the Wegmans School of Health and Nutrition. Designed for students to gain essential career-related skills and experience. Dietetics and Nutrition students are required to complete three co-ops with at least one co-op in the healthcare environment and one in the food industry. Nutritional Sciences students are required to complete two co-ops. Students typically complete co-ops during the summer. Freshmen begin co-op the summer following their first year studies. Transfer students may be granted credit for one co-op based on education and work experience, as determined by the Program Director. CO OP (Fall, Spring, Summer). |
0 |
| NUTR-555 | Nutrition Throughout the Lifecycle This course emphasizes the interrelationships of social, psychological, physiological, and biochemical factors and their impact on nutrient requirements and recommendations for food intake during specific stages of the life cycle. Emphasis is given to nutrition during pregnancy, infancy, early childhood, adolescence, young and middle adulthood, and the elderly. (Prerequisites: NUTR-215 and CHMB-402 and MEDS-250 and MEDS-251 or equivalent courses and student standing in NUTRSC-BS or NUTRSC-MN.) Lecture 3 (Spring). |
3 |
General Education – Immersion 2 |
3 | |
General Education – Immersion 3 |
3 | |
General Education – Global Perspective |
3 | |
| Fourth Year | ||
| NUTR-497 | Dietetic Internship Seminar Provides the student applying to Dietetic Internships a process to make the task manageable. Students are provided timelines and assignments to step them through the application process which includes a personal statement/letter of application, resume, letters of reference, portfolio, site visits and interviews. The Internship application process is accomplished through the Dietetic Internship Centralized Application System (DICAS), and an independent centralized computer matching organization, D&D Digital (DND). (Co-requisite: NUTR-525 or equivalent course.) Lecture 1 (Fall). |
1 |
| NUTR-510 | Integrative Approaches to Health This class offers students in the Nutrition Management major an overview of controversial and accepted alternative diet therapies, basic medicine guidelines, and vitamin/mineral supplementation. (Prerequisites: NUTR-215 and CHMB-402 and MEDS-250 and MEDS-251 or equivalent courses and student standing in NUTR-BS, NUTRSC-BS or NUTRSC-MN program.) Lecture 3 (Fall). |
1 |
| NUTR-525 | Medical Nutrition Therapy I This course is the first course of a two course series. Review and application of biological metabolism and interrelationships of nutrients, hormones, enzymes, and other biochemical substances in humans. Modification of nutritional intake to meet nutritional needs altered by diseases and stress as well as use of alternate methods of feeding (enteral/parenteral) to meet nutritional needs is discussed in depth. This course emphasizes the practical applications of medical nutritional therapy for use with patients/clients. (Prerequisites: NUTR-215 and CHMB-402 and MEDS-250 and MEDS-251 or equivalent courses and student standing in NUTR-BS, NUTRSC-BS or NUTRSC-MN program.) Lecture 3 (Fall). |
3 |
| NUTR-526 | Medical Nutrition Therapy II This course is a continuation of NUTR-525 Medical Nutrition Therapy I. Review and application of biological metabolism and interrelationships of nutrients, hormones, enzymes, and other biochemical substances in humans. Modification of nutritional intake to meet nutritional needs altered by diseases and stress as well as use of alternate methods of feeding (enteral/parenteral) to meet nutritional needs is discussed in depth. This course emphasizes the practical applications of medical nutritional therapy for use with patients/clients. (Prerequisites: NUTR-525 or equivalent course.) Lecture 3 (Spring). |
3 |
| NUTR-550 | Community Nutrition Study of current nutrition issues and delivery of food and nutrition services in the community. The course is designed to allow senior level students to acquire skills necessary to deliver services in the public health and private sector markets. (Prerequisite: NUTR-333 or equivalent course.) Lecture 3 (Spring, Summer). |
3 |
| NUTR-560 | Health and Nutrition Research Foundations (WI-PR) |
3 |
Open Electives |
9 | |
General Education – Artistic Perspective |
3 | |
General Education – Social Perspective |
3 | |
| Total Semester Credit Hours | 123 |
|
Please see General Education Curriculum (GE) for more information.
Please see Wellness Education Requirement for more information. Students completing bachelor's degrees are required to complete two different Wellness courses.
