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College Of Nursing

Grand Forks, ND

 
Department of Nutrition and Dietetics
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DIETETICS MAJOR

The dietetics major is divided into preprofessional and professional components. As they complete all preprofessional courses, students may apply for admission into the professional phase of the coordinated program. Enrollment is limited in the professional phase. Dietetic students complete over 900 hours of required supervised practice experience in a wide variety of settings during the professional component of the program.

ADMISSION INTO DIETETICS

Students may apply for admission to the professional phase of dietetics as they complete the preprofessional courses either at UND or another institution. Students wishing to transfer to UND should contact a faculty member for advisement early in the process. Application is made in spring semester for admission the following fall. To be considered for acceptance, students must have earned a minimum grade point average of 2.6 and have a grade of 'C' or better in all required science, foods, and nutrition courses. These academic standards must also be maintained throughout the professional phase of the program to progress and graduate. Additionally, a 'C' or better in all supervised practice experiences is required for progression and graduation.

RECOMMENDED COURSE SEQUENCE FOR DIETETICS

 

1st Semester - FALL

ENGL 110 College Composition I 3
CHEM 121 & Lab General Chemistry I/Lab 4
PSYC 111 Introduction to Psychology 3
NUTR 240 Fundamentals of Nutrition 3
GER 3
MATH 103 College Algebra 3
Credits 19
   

2nd Semester - SPRING

ENGL 120/125 College Composition II or Technical & Business Writing 3
CHEM 122/L General Chemistry II/Lab 4
N&D 100 Intro to Nutrition & Dietetics 1
ANAT 204/L Anat for Paramed Personnel/Lab 5
GER 3
Credits 16
   

3rd Semester - FALL

PPT 301 Human Physiology 4
N&D 241 Maternal and Child Nutrition 2
N&D 242 Nutrition in the Aging Process 2
RHS 200 Helping Skills in Community Services 3
MRKT 201 Personal Marketing 3
COMM 110 Fundamentals of Public Speaking 3
Credits 17
   

4rd Semester - SPRING

N&D 260 Principles of Food & Food Science 5
CHEM 240/L Survey of Organic Chemistry/Lab 5
N&D 335 World Food Patterns 3
N&D 200 Nutrition Promotion Strategies 3
GER 3
Credits 18
   

Professional Component - Coordinated Program in Dietetics
5th Semester - FALL

MGMT 305 Managerial Concepts 3
+N&D 340 Foodservice Systems Production 2
N&D 220 Foodservice Safety and Sanitation 1
+N&D 498-I Supervised Practice Experience
- Foodservice Systems Production
- 90 clock hours
2
SOC 326 Sociological Statistics or PSYC 241 Introduction to Statistics 3/4
+N&D 498-II Supervised Practice Experience
-Medical Nutrition Therapy - 90 clock hours
2
+N&D 350 Medical Nutrition Therapy I 2
Credits 15/16
   

6th Semester - SPRING

BMB 301 Biochemistry 3
+N&D 498-III Supervised Practice Experience - Community Nutrition
- 180 clock hours
4
N&D 441 Advanced Nutrition 4
N&D 342 Community Nutrition 3
Credits 14
   

7th Semester - FALL

N&D 400 Professional Issues 2
+N&D 498-IV Supervised Practice Experience
- Foodservice Systems Management
- 90 clock hours
2
N&D 440 Foodservice Systems Management 1
N&D 494 Research in Nutrition and Dietetics 1
+N&D 498-V Supervised Practice Experience
- Medical Nutrition Therapy - 225 clock hours
5
+N&D 450 Medical Nutrition Therapy II 3
Credits 14
   

8th Semester - SPRING

N&D 480 Interprofessional Health Care I 1
N&D 494 Research in Nutrition and Dietetics 2
N&D 491 Dietetic Seminar 1
N&D 498-VI Supervised Practice Experience
- Two 5-week rotations - 500 clock hours
9
Credits 13

 


*GER includes 9 credits in Art & Humanities and 3 credits in Social Science
+Courses are taken together

Nursing - Nursing Bldg430 Oxford St Stop 9025Grand Forks ND 58202 Phone (701) 777-4174 Fax (701) 777-4096
Nutrition & Dietetics - O'Kelly Bldg221 Centinnial Dr Stop 8237Grand Forks ND 58202Phone (701) 777-2539Fax (701) 777-3268
 

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