College of Agriculture and Applied Sciences

Department of Nutrition, Dietetics and Food Sciences

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• For more information about Nutrition, Dietetics and Food Sciences, see the website.
• Following is a sample four-year plan. Please note that student-specific plans may differ.
• Admitted students must meet with an advisor. Current students should also meet with an advisor and logon to DegreeWorks  to check student-specific program progress.
• Other emphasis options include: Nutrition, Dietetics and Food Sciences: Coordinated Dietetics Emphasis - BS , Nutrition, Dietetics and Food Sciences: Food Science Emphasis - BS , Nutrition, Dietetics and Food Sciences: Nutrition Science Emphasis - BS  

 

Minimum University Requirements
Total Credits	120			Grade Point Average (most majors require higher GPA)	2.00 GPA
Credits of C- or better	100			Credits of upper-division courses (#3000 or above)	40
Total USU Credits	30			Upper-division USU Credits	20
USU Credits within the Major	10			Credits in Minor (if required)	12
Credits in Major	see below			Credits in American Institutions	3
General Education Requirements	see link			University Studies Depth Requirements	see link
NOTES: highest Math Requirement for this degree is MATH 1050: College Algebra (QL)

 

Admissions Requirements for this Program
New freshmen	Admitted to USU in Good Standing			Transfer students from other institutions or other programs at USU	2.75 GPA

First Year
Fall Semester	Credits	General Education Info and Notes:		Spring Semester	Credits	General Education Info and Notes:
CHEM 1210: Principles of Chemistry I	4			CHEM 1220: Principles of Chemistry II (BPS)	4
MATH 1050: College Algebra (QL)	4			ENGL 1010: Introduction to Writing: Academic Prose (CL1)	3
NDFS 1020: Science and Application of Human Nutrition (BLS)	3			NDFS 2020: Nutrition Throughout the Life Cycle	3
NDFS 1030: Introduction to Dietetics	1			STAT 1040: Introduction to Statistics (QL)	3
NDFS 1260: Food Literacy	3			Breadth Humanities (BHU)	3	Can take Pass/Fail
PSY 1010: General Psychology (BSS)  or SOC 1010: Introductory Sociology (BSS)	3  or 3			Depth Humanities and Creative Arts (DHA)	2	Can take Pass/Fail
Comments				Comments

Second Year
Fall Semester	Credits	General Education Info and Notes:		Spring Semester	Credits	General Education Info and Notes:
BIOL 2420: Human Physiology	4			CHEM 3700: Introductory Biochemistry	3
CHEM 2300: Principles of Organic Chemistry	3			CHEM 3710: Introductory Biochemistry Laboratory	1
ENGL 2010: Intermediate Writing: Research Writing in a Persuasive Mode (CL2)	3			NDFS 1250: Sanitation and Safety	3
FCHD 3350: Family Finance (DSS)  or MGT 3110: Managing Organizations and People (DSS)	3  or 3			NDFS 3070: Science of Food Preparation	4
NDFS 3020: Nutrition and Physical Performance	2			NDFS 3600: Medical Terminology for Health Care Professionals	2
Breadth American Institutions (BAI)	3	Can take Pass/Fail		Breadth Creative Arts (BCA)	3	Can take Pass/Fail
Comments				Comments

Third Year
Fall Semester	Credits	General Education Info and Notes:		Spring Semester	Credits	General Education Info and Notes:
NDFS 4020: Advanced Nutrition	3			NDFS 4060: Education and Counseling Methods in Dietetics II (CI)	2
NDFS 4050: Education and Counseling Methods in Dietetics I (CI)	2			NDFS 4560: Medical Nutrition Therapy II (CI)	4
NDFS 4480: Community Nutrition	3			NDFS 4720: Food Service Organization and Management (QI)	2
NDFS 4550: Medical Nutrition Therapy I	4			NDFS 4780: Maternal and Child Nutrition (CI)	2
NDFS 4710: Food Service Systems	2
Comments				Comments

Fourth Year
Fall Semester	Credits	General Education Info and Notes:		Spring Semester	Credits	General Education Info and Notes:
NDFS 5200: Nutritional Epidemiology	3			NDFS 4750: Transition to Professional Practice	2
NDFS 5750: Advanced Dietetics Practicum	1-6	Recommended Elective		NDFS 4760: Transition to Professional Practice Lab	1-2	Recommended Elective
				NDFS 5210: Advanced Public Health Nutrition (CI)	3
				NDFS 5230: Communication of Current Topics in Nutrition (CI)	3
				NDFS 5410: Nutrient Gene Interactions (CI)	3
Comments				Comments

Contact Debbie Waite, debbie.waite@usu.edu, 435-797-3096 for advising.