Program Requirements and Curriculum
Program Requirements
Licensure: This program meets the educational requirements designed to lead to an occupationally required professional license or certificate in the state of Utah. Students pursuing occupations requiring a license or certificate in a state other than Utah should contact the appropriate BYU academic advisement center and the licensing agency in the state where they intend to work to seek information and guidance regarding licensure and certification requirements.
Requirement 1 Prerequisite Courses
Complete the following 10 prerequisite courses (To be completed before the professional sequence).
- CELL 305 – Human Physiology
- CHEM 285 – Intro Bio-Organic Chemistry
- MMBIO 221 – General Microbiology
- MMBIO 222 – General Microbiology
- NDFS 100 – Essentials of Human Nutrition
- NDFS 200- Nutrient Metabolism
- NDFS 250 – Essentials of Food Science
- NDFS 251 – Essentials of Food Science Lab
- NDFS 290 – Into to Dietetics
- STAT 121 – Principles of Statistics
Requirement 2 Prerequisite Courses
Complete 1 prerequisite course before professional sequence.
- CELL 210 – Human Anatomy w/Virtual Lab
- CELL 220 – Human Anatomy with Lab
Requirement 3 Prerequisite Courses
Complete 1 prerequisite course before professional sequence.
- CHEM 101 – Intro to General Chemistry
- CHEM 105 – General College Chemistry + Lab Integr
Department Admission Requirements
- Students must apply by February 15th for admission into the professional sequence in the fall. Four prerequisite courses in Requirements 1, 2, and 3 must be completed at the time of application. Requirements 1, 2, and 3 must be completed at the time of entrance into the professional sequence in the fall.
- Enrollment is limited to 40 students per year.
- Major GPA, dietetics-related experience, and letters of recommendation will be considered.
- Successful applicants typically have a major and cumulative GPA greater than 3.0 and nutrition, dietetics, and food science grades greater than B-.
- Applicants need at least 150 hours of dietetics-related work and/or volunteer experience.
Requirement 4 Professional Sequence
Complete 16 professional sequence courses (After being admitted into the program).
- NDFS 300 - Medical Nutrition Therapy 1
- NDFS 356 - Medical Nutrition Therapy 2
- NDFS 374 - Food Production Management
- NDFS 375 - Food Production Management Lab
- NDFS 400 - Community Nutrition
- NDFS 405 - Nutrition Assessment Lab
- NDFS 424 - Nutrition Through Life Cycle
- NDFS 434 - Nutritional Bio-organic Chemistry
- NDFS 440 - Nutrition Education & Counseling
- NDFS 445 - Foodservice Systems
- NDFS 455 - Financial Management in Dietetics
- NDFS 458 - Management in Dietetics
- NDFS 466 - Advanced Dietetics Practice
- NDFS 475 - Research in Dietetics
- NDFS 490 - Professionalism in Dietetics
- NDFS 491 - Internship Preparation
Requirement 5 Professional Sequence
Complete 1 of 9 elective courses.
- ACC 200 - Principles of Accounting
- CELL 120 - Science of Biology
- CELL 365 - Pathophysiology
- MKTG 201 - Marketing Management
- MSB 250 - Financial Management
- NDFS 237 - Intro to Culinary Arts
- NDFS 310 - Nutrition & Metabolism Sports Exercise
- NDFS 380 - International Nutrition
- STDEV 150 - Public Speaking
Requirement 6 Professional Sequence
Complete 1 of 3 Courses.
- ANTHR 101 - Social/Cultural Anthropology
- PSYCH 111 - Psychological Science
- SOC 113 - Multicultural America
Recommended Minors: The following minors are very complementary to a dietetics major, but any area of interest could be considered: Business, Gerontology (see School of Family Life), International Development, Spanish.
Curriculum
Course schedule for prerequisite and professional course sequences. (Table does not list GE credits)
Term | Course | Credits |
| Fall 1 Prerequisite Courses | NDFS 100 Essentials of Human Nutrition | 3 |
| CHEM 101 Intro General Chemistry or CHEM 105 General College Chemistry | 3 | |
Semester Total: 6 | ||
| Winter 1 Prerequisite Courses | CHEM 285 Intro Bio-Organic Chemistry | 4 |
| CELL 220 Anatomy w/Lab or CELL 210 Anatomy w/Virtual Lab | 3 | |
| ANTHRO 101/PSYCH 111 or SOC 113 | 3 | |
Semester Total: 10 | ||
| Fall 2 Prerequisite Courses | NFDS 200 Nutrient Metabolism | 3 |
| NDFS 290 Intro to Dietetics | 1 | |
| MMBIO 221 Gen Microbiology | 3 | |
| MMBIO 222 Gen Microbiology Lab | 1 | |
| STAT 121 Principles of Statistics | 3 | |
| SOC 113/PSYCH 111 or ANTHRO 101 | 3 | |
Semester Total: 14 | ||
| Winter 2 Prerequisite Courses | NDFS 250 Essentials of Food Science | 3 |
| NDFS 251 Essentials of Food Science Lab | 1 | |
| CELL 305 Human Physiology | 4 | |
Semester Total: 8 | ||
| Fall 3 Professional Sequence | NDFS 300 Medical Nutrition Therapy 1 | 4 |
| NDFS 374 Food Production Management | 2 | |
| NDFS 375 Food Production Mgmt. Lab or NDFS 440 Teaching Methods in Dietetics | 3 | |
| NDFS 405 Nutrition Assessment Lab | .5 | |
Semester Total: 9.5 | ||
| Winter 3 Professional Sequence | NDFS 356 Medical Nutrition Therapy 2 | 3 |
| NDFS 445 Food Service Management | 3 | |
| NDFS 375 Food Production Mgmt. Lab or NDFS 440 Teaching Methods in Dietetics | 3 | |
| NDFS 424 Nutrition Through Life Cycle | 2 | |
Semester Total: 11 | ||
| Fall 4 Professional Sequence | NDFS 400 Community Nutrition | 3 |
| NDFS 455 Financial Management in Dietetics | 3 | |
| NDFS 458 Management in Dietetics | 3 | |
| NDFS 491 Internship Preparation | 1 | |
| Program Elective (Req. 5) | 2-4 | |
Semester Total: 12-14 | ||
| Winter 4 Professional Sequence | NDFS 434 Nutritional Bio-Organic Chemistry | 4 |
| NDFS 466 - Advanced Dietetics Practice | 3 | |
| NDFS 475 Research in Dietetics | 2 | |
| NDFS 490 Professionalism Seminar | 1 | |
Semester Total: 10 |