This program is an intensive full-time program that requires a combination of didactic coursework and supervised experiential learning in most of the semesters. Therefore, vacations should be scheduled during the breaks in the program. Due to scheduling and availability of preceptors, it may be necessary for some students to complete supervised experiential learning hours during winter break or spring break.
Leaves of Absence are available upon discussion with the Program Director, depending on the circumstances for the leave of absence, specific forms will be completed by the student. For more information, please visit Leave of Absence Policies.
- Fall One:
- NUTR 620: Nutrition Education (3 credits)
- NUTR 651: Nutrition Assessment (3 credits)
- NUTR 670: Research Methods (3 credits)
- NUTR 522: Nutrition Across Lifespan (3 credits)
- Spring One:
- NUTR 512: Nutrition Counseling and Communication (3 credits)
- NUTR 537: Food Service Management (3 credits)
- NUTR 542: Medical Nutrition Therapy 1 (3 credits)
- NUTR 687: Supervised Experiential Practice (1 credit)
- Summer One:
- NUTR 587: Profession of Dietetics (1 credits)
- NUTR 687: Supervised Experiential Practice (2 credits)
- Fall Two:
- NUTR 647: Medical Nutrition Therapy 2 (3 credits)
- NUTR 626: Food Systems (3 credits)
- NUTR 515: Fundamentals of Cooking (3 credits)
- NUTR 687: Supervised Experiential Practice (1 credit)
- Spring Two:
- NUTR 675: Nutrition Program Evaluation (3 credits)
- NUTR 587: Profession of Dietetics (1 credit)
- NUTR 687: Supervised Experiential Practice (3 credits)
- GCH 500: Foundations of Public Health (3 credits)
- Graduation and program completion requirements for all tracks for which the program is accredited.