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.
| Code | Title | Hours |
|---|---|---|
| Composition I | 4-6 | |
| Advanced Composition | 3 | |
| Humanities & the Arts (6 hours) | 6 | |
| Natural Sciences & Technology (6 hours) | 6 | |
| Social & Behavioral Sciences (6 hours) | 6 | |
| 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 | |
| Language Requirement (Completion of the third semester or equivalent of a language other than English is required) | 0-15 | |
| Code | Title | Hours |
|---|---|---|
| Department Foundation | ||
| FSHN 123 | FSHN Orientation to Illinois | 1 |
| Communication Option: | 3 or 6 | |
| Public Speaking | ||
| Let’s Talk about Food, Agriculture, and the Environment | ||
| Oral & Written Comm I and Oral & Written Comm II | ||
| Statistics Option - Select one of the following: | 3 | |
| Applied Statistical Methods and Data Analytics I | ||
| Intro to Applied Statistics | ||
| Economic Statistics I | ||
| Intro to Statistics | ||
| 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 100 | Introductory Microbiology | 3 |
| MCB 101 | Intro Microbiology Laboratory | 2 |
| CHEM 232 | Elementary Organic Chemistry I | 3 or 4 |
| CHEM 233 | Elementary Organic Chem Lab I | 2 |
| FSHN 250 | Nutritional Physiology I | 3 |
| or MCB 244 | Human Anatomy & Physiology I | |
| FSHN 251 | Nutritional Physiology II | 3 |
| or MCB 246 | Human Anatomy & Physiology II | |
| HDFS 105 | Intro to Human Development | 3 |
| Social & Behavioral Sciences Option - Select one of the following: | 3 | |
| Introduction to Anthropology | ||
| Human Origins and Culture | ||
| Anthro in a Changing World | ||
| Food, Culture, and Society | ||
| Families in Global Perspective | ||
| Intro Psych | ||
| Introduction to Sociology | ||
| Major Core | 51 | |
| FSHN 150 | Introduction to Dietetics | 1 |
| FSHN 101 | The Science of Food and How it Relates to You | 3 |
| HK 206 | Health Care Systems | 3 |
| FSHN 220 | Principles of Nutrition | 4 |
| FSHN 232 | Science of Food Preparation | 3 |
| FSHN 249 | Food Service Sanitation | 1 |
| FSHN 322 | Nutrition and the Life Cycle | 3 |
| FSHN 329 | Communication in Nutrition | 3 |
| FSHN 340 | Food Production and Service | 4 |
| FSHN 345 | Strategic Operations Management | 3 |
| FSHN 420 | Nutritional Aspects of Disease | 3 |
| FSHN 422 | Introduction to Personalized Nutrition | 3 |
| FSHN 426 | Biochemical Nutrition I | 3 |
| FSHN 427 | Biochemical Nutrition II | 3 |
| FSHN 428 | Community Nutrition | 3 |
| FSHN 429 | Nutrition Assessment & Therapy | 3 |
| FSHN 450 | Dietetics: Professional Issues | 2 |
| FSHN 459 | Nutrition Focused Physical Assessment | 2 |
| Major Electives | 3 | |
| Select one of the following: | ||
| 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 | |
| Humanity in the Food Web | ||
| Code | Title | Hours |
|---|---|---|
| Total Hours | 126 | |
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 Year | |||
|---|---|---|---|
| First Semester | Hours | Second Semester | Hours |
| ACES 101 | 2 | CHEM 102 | 3 |
| CMN 101 or RHET 105 | 3 | CHEM 103 | 1 |
| FSHN 101 | 3 | RHET 105 or CMN 101 | 4 |
| FSHN 150 | 1 | MATH 234 | 4 |
| HDFS 105 | 3 | FSHN 220 | 4 |
| Quantitative Reasoning General Education course | 3 | ||
| 15 | 16 | ||
| Second Year | |||
| First Semester | Hours | Second Semester | Hours |
| FSHN 232 | 3 | FSHN 426 | 3 |
| FSHN 249 | 1 | FSHN 329 | 3 |
| CHEM 104 | 3 | CHEM 232 | 4 |
| CHEM 105 | 1 | CHEM 233 | 2 |
| MCB 244 or FSHN 250 | 3 | MCB 246 or FSHN 251 | 3 |
| CHLH 250 | 3 | ||
| 14 | 15 | ||
| Third Year | |||
| First Semester | Hours | Second Semester | Hours |
| FSHN 420 | 3 | FSHN 427 | 3 |
| ACE 100 or ECON 103 | 4 | FSHN 322 | 3 |
| MCB 100 | 3 | FSHN 340 | 4 |
| MCB 101 | 2 | General Education course | 3 |
| Language Other than English (3rd level) | 4 | General Education course | 4 |
| 16 | 17 | ||
| Fourth Year | |||
| First Semester | Hours | Second Semester | Hours |
| FSHN 345 | 3 | FSHN 429 | 3 |
| FSHN 428 | 3 | FSHN 459 | 2 |
| FSHN 450 | 2 | Major Elective course | 4 |
| General Education course | 3 | General Education course | 4 |
| General Education course | 3 | General Education course | 3 |
| Free Elective course | 3 | ||
| 17 | 16 | ||
| 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:
- KRDN 1.1 Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
- KRDN 1.2 Select and use appropriate current information technologies to locate and apply evidence-based guidelines and protocols.
- KRDN 1.3 Apply critical thinking skills.
- KRDN 2.1 Demonstrate effective and professional oral and written communication and documentation.
- KRDN 2.2 Describe the governance of nutrition and dietetics practice, such as the
- Scope of Practice for the Registered Dietitian Nutritionist and the Code of Ethics for the Profession of Nutrition and Dietetics.
- KRDN 2.3 Assess the impact of a public policy position on the nutrition and dietetics profession.
- KRDN 2.4 Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
- KRDN 2.5 Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates.
- KRDN 2.6 Demonstrate cultural humility, awareness of personal biases and an understanding of cultural differences as they contribute to diversity, equity and inclusion.
- KRDN 2.7 Describe contributing factors to health inequity in nutrition and dietetics including structural bias, social inequities, health disparities and discrimination.
- KRDN 2.8 Participate in a nutrition and dietetics professional organization and explain the significant role of the organization.
- KRDN 2.9 Defend a position on issues impacting the nutrition and dietetics profession.
- 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.
- KRDN 3.2 Develop an educational session or program/educational strategy for a target population.
- KRDN 3.3 Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.
- 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).
- KRDN 3.5 Describe concepts of nutritional genomics and how they relate to medical nutrition therapy, health and disease.
- KRDN 3.6 Develop nutritionally sound meals, menus and meal plans that promote health and disease management and meet client's/patient's needs.
- KRDN 4.1 Apply management theories to the development of programs or services.
- KRDN 4.2 Evaluate a budget/financial management plan and interpret financial data.
- KRDN 4.3 Demonstrate an understanding of the regulation system related to billing and coding,
- what services are reimbursable by third party payers, and how reimbursement may be obtained.
- KRDN 4.4 Apply the principles of human resource management to different situations.
- KRDN 4.5 Apply safety and sanitation principles related to food, personnel and consumers.
- KRDN 4.6 Explain the processes involved in delivering quality food and nutrition services.
- KRDN 4.7 Evaluate data to be used in decision-making for continuous quality improvement.
- 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.
- KRDN 5.2 Identify and articulate one’s skills, strengths, knowledge and experiences relevant to the position desired and career goals.
- 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).
- KRDN 5.4 Practice resolving differences or dealing with conflict.
- KRDN 5.5 Promote team involvement and recognize the skills of each member.
- 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