Dietetics and Nutrition, BS

for the degree of Bachelor of Science Major in Dietetics and Nutrition

Dietetics and Nutrition major meets the requirements set by the Accreditation Council on Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics (AND) and qualifies students for competitive dietetic internships. Upon completion of a postgraduate internship, students selecting this major may take the examination to become Registered Dietitians. Students choosing this major who do not complete an internship will be prepared for entry-level supervisory positions in food service facilities and in the food and pharmaceutical industries.

for the degree of Bachelor of Science Major in Dietetics and Nutrition

Graduation Requirements

Minimum hours required for graduation: 126 hours.

University Requirements
Minimum of 40 hours of upper-division coursework, generally at the 300 and 400 level. These hours can be drawn from all elements of the degree. Students should consult their academic advisor for additional guidance in fulfilling this requirement.

The university and residency requirements can be found in the Student Code (§ 3-801) and in the Academic Catalog. 

General Education Requirements
Follows the campus General Education (Gen Ed) requirements. Some Gen Ed requirements may be met by courses required and/or electives in the program.

Composition I4-6
Advanced Composition3
Humanities & the Arts (6 hours)6
Natural Sciences & Technology (6 hours)6
fulfilled by CHEM 102, CHEM 104, MCB 100, and FSHN 101
Social & Behavioral Sciences (6 hours)6
fulfilled by HDFS 105, HK 250; and ANTH 101 ANTH 102, ANTH 103, ANTH 209, HDFS 220, PSYC 100, or SOC 100
Cultural Studies: Non-Western Cultures (1 course)3
Cultural Studies: US Minority Cultures (1 course)3
Cultural Studies: Western/Comparative Cultures (1 course) 3
Quantitative Reasoning (2 courses, at least one course must be Quantitative Reasoning I)6-8
fulfilled by ACE 262, CPSC 241, ECON 202, PSYC 235, or STAT 100 and one other course approved as Quantitative Reasoning
Language Requirement (Completion of the third semester or equivalent of a language other than English is required)0-15
Department Foundation
FSHN 123FSHN Orientation to Illinois1
Communication Option:3 or 6
CMN 101
Public Speaking
ALEC 115
Let’s Talk about Food, Agriculture, and the Environment
CMN 111
& CMN 112
Oral & Written Comm I
and Oral & Written Comm II
Statistics Option - Select one of the following:3
ACE 262
Applied Statistical Methods and Data Analytics I
CPSC 241
Intro to Applied Statistics
ECON 202
Economic Statistics I
PSYC 235
Intro to Statistics
STAT 100
Statistics
CHEM 102
& CHEM 103		General Chemistry I
and General Chemistry Lab I		4
CHEM 104
& CHEM 105		General Chemistry II
and General Chemistry Lab II		4
MCB 100Introductory Microbiology3
MCB 101Intro Microbiology Laboratory2
CHEM 232Elementary Organic Chemistry I3 or 4
CHEM 233Elementary Organic Chem Lab I2
FSHN 250Nutritional Physiology I3
or MCB 244 Human Anatomy & Physiology I
FSHN 251Nutritional Physiology II3
or MCB 246 Human Anatomy & Physiology II
HDFS 105Intro to Human Development3
Social & Behavioral Sciences Option - Select one of the following:3
ANTH 101
Introduction to Anthropology
ANTH 102
Human Origins and Culture
ANTH 103
Anthro in a Changing World
ANTH 209
Food, Culture, and Society
HDFS 220
Families in Global Perspective
PSYC 100
Intro Psych
SOC 100
Introduction to Sociology
Major Core51
FSHN 150Introduction to Dietetics1
FSHN 101The Science of Food and How it Relates to You3
HK 206Health Care Systems3
FSHN 220Principles of Nutrition4
FSHN 232Science of Food Preparation3
FSHN 249Food Service Sanitation1
FSHN 322Nutrition and the Life Cycle3
FSHN 329Communication in Nutrition3
FSHN 340Food Production and Service4
FSHN 345Strategic Operations Management3
FSHN 420Nutritional Aspects of Disease3
FSHN 422Introduction to Personalized Nutrition3
FSHN 426Biochemical Nutrition I3
FSHN 427Biochemical Nutrition II3
FSHN 428Community Nutrition3
FSHN 429Nutrition Assessment & Therapy3
FSHN 450Dietetics: Professional Issues2
FSHN 459Nutrition Focused Physical Assessment2
Major Electives3
Select one of the following:
BIOC 455
Technqs Biochem & Biotech
FSHN 300-400
Any 300 or 400 level FSHN Course
HDFS 300-400
Any 300 or 400 level HDFS Course
HK 300-400
Any 300 or 400 level HK Course
ETMA 311
Humanity in the Food Web
Total Hours126

for the degree of Bachelor of Science Major in Dietetics and Nutrition

Sample Sequence

This sample sequence is intended to be used only as a guide for degree completion. All students should work individually with their academic advisors to decide the actual course selection and sequence that works best for them based on their academic preparation and goals. Enrichment programming such as study abroad, minors, internships, and so on may impact the structure of this four-year plan. Course availability is not guaranteed during the semester indicated in the sample sequence.

Students must fulfill their Language Other Than English requirement by successfully completing a third level of a language other than English. For more information see the corresponding section on the Degree and General Education Requirements page.

First Semester
RequirementsHours
FSHN 123 - FSHN Orientation to Illinois1
FSHN 101 - The Science of Food and How it Relates to You3
Composition I or Communication Option4
FSHN 150 - Introduction to Dietetics1
HDFS 105 - Intro to Human Development3
Social & Behavioral Sciences Option3
Semester Hours15

Second Semester
RequirementsHours
CHEM 102 - General Chemistry I3
CHEM 103 - General Chemistry Lab I1
Communication Option or Composition I3
Statistics Option3
FSHN 220 - Principles of Nutrition4
General Education course3
Semester Hours17

First Semester
RequirementsHours
FSHN 232 - Science of Food Preparation3
FSHN 249 - Food Service Sanitation1
CHEM 104 - General Chemistry II3
CHEM 105 - General Chemistry Lab II1
FSHN 250 - Nutritional Physiology I or MCB 244 - Human Anatomy & Physiology I3
HK 206 - Health Care Systems3
Semester Hours14

Second Semester
RequirementsHours
FSHN 426 - Biochemical Nutrition I3
FSHN 329 - Communication in Nutrition3
CHEM 232 - Elementary Organic Chemistry I4
CHEM 233 - Elementary Organic Chem Lab I2
FSHN 251 - Nutritional Physiology II or MCB 246 - Human Anatomy & Physiology II3
Semester Hours15

First Semester
RequirementsHours
FSHN 420 - Nutritional Aspects of Disease3
Free Elective course2
MCB 100 - Introductory Microbiology3
MCB 101 - Intro Microbiology Laboratory2
Language Other Than English (3rd level)4
FSHN 422 - Introduction to Personalized Nutrition3
Semester Hours17

Second Semester
RequirementsHours
FSHN 427 - Biochemical Nutrition II3
FSHN 322 - Nutrition and the Life Cycle3
FSHN 340 - Food Production and Service4
General Education course3
General Education course3
Semester Hours16

First Semester
RequirementsHours
FSHN 345 - Strategic Operations Management3
FSHN 428 - Community Nutrition3
FSHN 450 - Dietetics: Professional Issues2
General Education course3
General Education course3
General Education course3
Semester Hours17

Second Semester
RequirementsHours
FSHN 429 - Nutrition Assessment & Therapy3
FSHN 459 - Nutrition Focused Physical Assessment2
Major Elective course3
General Education course3
Free Elective course4
Semester Hours15

Total Hours: 126

for the degree of Bachelor of Science Major in Dietetics and Nutrition

All graduates of the University of Illinois Didactic Program in Dietetics (DPD) will be able to:

  1. KRDN 1.1 Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
  2. KRDN 1.2 Select and use appropriate current information technologies to locate and apply evidence-based guidelines and protocols.
  3. KRDN 1.3 Apply critical thinking skills.
  1. KRDN 2.1 Demonstrate effective and professional oral and written communication and documentation.
  2. KRDN 2.2 Describe the governance of nutrition and dietetics practice, such as the
  3. Scope of Practice for the Registered Dietitian Nutritionist and the Code of Ethics for the Profession of Nutrition and Dietetics.
  4. KRDN 2.3 Assess the impact of a public policy position on the nutrition and dietetics profession.
  5. KRDN 2.4 Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
  6. KRDN 2.5 Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates.
  7. KRDN 2.6 Demonstrate cultural humility, awareness of personal biases and an understanding of cultural differences as they contribute to diversity, equity and inclusion.
  8. KRDN 2.7 Describe contributing factors to health inequity in nutrition and dietetics including structural bias, social inequities, health disparities and discrimination.
  9. KRDN 2.8 Participate in a nutrition and dietetics professional organization and explain the significant role of the organization.
  10. KRDN 2.9 Defend a position on issues impacting the nutrition and dietetics profession.
  1. KRDN 3.1 Use the Nutrition Care Process and clinical workflow elements to assess nutritional parameters, diagnose nutrition-related problems, determine appropriate nutrition interventions and develop plans to monitor the effectiveness of these interventions.
  2. KRDN 3.2 Develop an educational session or program/educational strategy for a target population.
  3. KRDN 3.3 Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.
  4. KRDN 3.4 Practice routine health screening assessments, including measuring blood pressure and conducting waived point-of-care laboratory testing (such as blood glucose or cholesterol).
  5. KRDN 3.5 Describe concepts of nutritional genomics and how they relate to medical nutrition therapy, health and disease.
  6. KRDN 3.6 Develop nutritionally sound meals, menus and meal plans that promote health and disease management and meet client's/patient's needs.
  1. KRDN 4.1 Apply management theories to the development of programs or services.
  2. KRDN 4.2 Evaluate a budget/financial management plan and interpret financial data.
  3. KRDN 4.3 Demonstrate an understanding of the regulation system related to billing and coding,
  4. what services are reimbursable by third party payers, and how reimbursement may be obtained.
  5. KRDN 4.4 Apply the principles of human resource management to different situations.
  6. KRDN 4.5 Apply safety and sanitation principles related to food, personnel and consumers.
  7. KRDN 4.6 Explain the processes involved in delivering quality food and nutrition services.
  8. KRDN 4.7 Evaluate data to be used in decision-making for continuous quality improvement.
  1. KRDN 5.1 Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement.
  2. KRDN 5.2 Identify and articulate one’s skills, strengths, knowledge and experiences relevant to the position desired and career goals.
  3. KRDN 5.3 Practice how to self-advocate for opportunities in a variety of settings (such as asking for needed support, presenting an elevator pitch).
  4. KRDN 5.4 Practice resolving differences or dealing with conflict.
  5. KRDN 5.5 Promote team involvement and recognize the skills of each member.
  6. KRDN 5.6 Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.

for the degree of Bachelor of Science Major in Dietetics and Nutrition

Food Science and Human Nutrition

Food Science and Human Nutrition website
260 Bevier Hall
905 S. Goodwin Ave.
Urbana, IL 61801
(217) 244-4498
fshn-general@illinois.edu

College of Agricultural, Consumer & Environmental Sciences

College of Agricultural, Consumer & Environmental Sciences website

ACES Office of Academic Programs

128 Mumford Hall
1301 West Gregory Drive
Urbana, IL 61801
217-333-3380
aces-academics@illinois.edu

Advising

Advising website
(217) 244-4498
fshn-general@illinois.edu

Admissions

ACES Undergraduate Admissions
University of Illinois Urbana-Champaign Undergrad Admissions
(217) 333-3380
visitACES@illinois.edu