The concentration in dietetics and nutrition management in the Nutrition Science major is designed to provide students with the knowledge and skills to work in the health industry as a registered dietitian nutritionist (RDN). The program emphasizes hands-on and real-world learning experiences through practicums and laboratories. Areas of focus include clinical dietetics, counseling, food service, and sports nutrition.
It is important to understand that to become a registered dietitian nutritionist, one must complete an 8-12 month internship AFTER completion of the degree at CSU. Completing this concentration alone and earning the B.S. degree is not sufficient to become a dietitian. As of 2024, one must have a master's degree to become a registered dietitian nutritionist.
Learning Objectives
- Scientific and Evidence Base of Practice: Integration of scientific information and translation of research into practice.
- Professional Practice Expectations: Beliefs, values, attitudes, and behaviors for the nutrition and dietetics practitioner level of practice.
- Clinical and Client Services: Development and delivery of information, products, and services to individuals, groups, and populations.
- Practice Management and Use of Resources: Strategic application of principles of management and systems in the provision of services to individuals and organizations.
- Leadership and Career Management: Skills, strengths, knowledge, and experience relevant to leadership potential and professional growth for the nutrition and dietetics practitioner.
See the department's website for the Dietetics and Nutrition Management concentration for specific learning outcomes for the ACEND Accredited Dietetics Program.
Effective Fall 2024
| Freshman | |||
|---|---|---|---|
| AUCC | Credits | ||
| CO 150 | College Composition (GT-CO2) | 1A | 3 |
| FSHN 115 | Health Equity (GT-SS3) | 1C,1C | 3 |
| FSHN 150 | Survey of Human Nutrition | 3 | |
| MATH 117 | College Algebra in Context I (GT-MA1) | 1B | 1 |
| MATH 118 | College Algebra in Context II (GT-MA1) | 1B | 1 |
| MATH 124 | Logarithmic and Exponential Functions (GT-MA1) | 1B | 1 |
| PSY 100 | General Psychology (GT-SS3) | 3C | 3 |
| Select one group from the following: | 4 | ||
| Group A: | |||
| Principles of Animal Biology (GT-SC2) | 3A | ||
| Animal Biology Laboratory (GT-SC1) | 3A | ||
| Group B: | |||
| Attributes of Living Systems (GT-SC1) | 3A | ||
| Select one group from the following: | 5-8 | ||
| Group A: | |||
| Fundamentals of Chemistry (GT-SC2) | 3A | ||
| Fundamentals of Chemistry Laboratory (GT-SC1) | 3A | ||
| Group B: | |||
| General Chemistry I (GT-SC2) | 3A | ||
| General Chemistry Lab I (GT-SC1) | 3A | ||
| General Chemistry II | |||
| Arts and Humanities | 3B | 6 | |
| Total Credits | 30-33 | ||
| Sophomore | |||
| BMS 300 or HES 300 | Principles of Human Physiology Physiology for Clinical Health Professions | 4 | |
| CHEM 245 | Fundamentals of Organic Chemistry | 4 | |
| CHEM 246 | Fundamentals of Organic Chemistry Laboratory | 1 | |
| FSHN 292 | Careers in Nutrition Science Seminar | 1 | |
| FSHN 300 | Food Principles and Applications | 3 | |
| FSHN 301 | Food Principles and Applications Laboratory | 2 | |
| FSHN 302 | Dietetics Management and Leadership | 3 | |
| SPCM 200 | Public Speaking | 3 | |
| STAT 201 or 204 | General Statistics (GT-MA1) Statistics With Business Applications (GT-MA1) | 1B | 3 |
| Historical Perspectives | 3D | 3 | |
| Elective | 3 | ||
| Total Credits | 30 | ||
| Junior | |||
| BC 351 | Principles of Biochemistry | 4 | |
| FSHN 340 | Food as Preventive Medicine | 3 | |
| FSHN 350 | Human Nutrition | 3 | |
| FSHN 360 | Nutrition Assessment | 2 | |
| FSHN 386A | Practicum: Food Service Management | 2 | |
| FSHN 392 | Dietetic Practice Seminar | 1 | |
| FSHN 453 | Biology of Body Weight Regulation | 3 | |
| LIFE 205 | Microbial Biology | 3 | |
| LIFE 206 | Microbial Biology Laboratory | 2 | |
| Select one course from the following: | 3 | ||
| Writing Arguments (GT-CO3) | 2 | ||
| Writing in the Disciplines: Sciences (GT-CO3) | 2 | ||
| Writing in the Disciplines: Social Sciences (GT-CO3) | 2 | ||
| Strategic Writing and Communication (GT-CO3) | 2 | ||
| Elective | 3 | ||
| Total Credits | 29 | ||
| Senior | |||
| FSHN 428 | Nutrition Teaching and Counseling Techniques | 3 | |
| FSHN 449 | Pathophysiology of Nutrition-Related Diseases | 2 | |
| FSHN 450 | Medical Nutrition Therapy | 4B | 3 |
| FSHN 451 | Community Nutrition | 4A | 3 |
| FSHN 459 | Nutrition in the Life Cycle | 3 | |
| FSHN 470 | Integrative Nutrition and Metabolism | 3 | |
| FSHN 492 | Seminar in Dietetics and Nutrition | 4C | 2 |
| Guided Electives (see list below) | 9-12 | ||
| Total Credits | 28-31 | ||
| Program Total Credits: | 120 | ||
Guided Electives
| Code | Title | Credits |
|---|---|---|
| FSHN 220 | Intro to Nutrition for Sports and Fitness | 3 |
| FSHN 271 | Integrative Wellness Coaching I | 3 |
| FSHN 272 | Integrative Wellness Coaching II | 3 |
| FSHN 435 | Lactation Benefits and Promotion | 2 |
| FSHN 445/HDFS 445 | Early Childhood Health, Safety, and Nutrition | 3 |
| FSHN 455 | Food Systems--Impact on Health/Food Security | 2 |
| FSHN 461 | Global Nutrition | 2 |
| FTEC 210 | Science of Food Fermentation | 3 |
- 1
Select enough elective credits to bring the program total to a minimum of 120 credits, of which at least 42 must be upper-division (300- to 400-level).
| Freshman | |||||
|---|---|---|---|---|---|
| Semester 1 | Critical | Recommended | AUCC | Credits | |
| CO 150 | College Composition (GT-CO2) | X | 1A | 3 | |
| FSHN 150 | Survey of Human Nutrition | X | 3 | ||
| PSY 100 | General Psychology (GT-SS3) | X | 3C | 3 | |
| Select one of the following groups: | X | 4 | |||
| Group A: | |||||
| Principles of Animal Biology (GT-SC2) | 3A | ||||
| Animal Biology Laboratory (GT-SC1) | 3A | ||||
| Group B: | |||||
| Attributes of Living Systems (GT-SC1) | 3A | ||||
| Arts and Humanities | 3B | 3 | |||
| Total Credits | 16 | ||||
| Semester 2 | Critical | Recommended | AUCC | Credits | |
| FSHN 115 | Health Equity (GT-SS3) | X | 1C,1C | 3 | |
| MATH 117 | College Algebra in Context I (GT-MA1) | X | 1B | 1 | |
| MATH 118 | College Algebra in Context II (GT-MA1) | X | 1B | 1 | |
| MATH 124 | Logarithmic and Exponential Functions (GT-MA1) | X | 1B | 1 | |
| Select one of the following groups: | X | 5-8 | |||
| Group A: | |||||
| Fundamentals of Chemistry (GT-SC2) | 3A | ||||
| Fundamentals of Chemistry Laboratory (GT-SC1) | 3A | ||||
| Group B: | |||||
| General Chemistry I (GT-SC2) | 3A | ||||
| General Chemistry Lab I (GT-SC1) | 3A | ||||
| General Chemistry II | |||||
| Arts and Humanities | X | 3B | 3 | ||
| Total Credits | 14-17 | ||||
| Sophomore | |||||
| Semester 3 | Critical | Recommended | AUCC | Credits | |
| CHEM 245 | Fundamentals of Organic Chemistry | X | 4 | ||
| CHEM 246 | Fundamentals of Organic Chemistry Laboratory | X | 1 | ||
| FSHN 292 | Careers in Nutrition Science Seminar | X | 1 | ||
| FSHN 300 | Food Principles and Applications | X | 3 | ||
| FSHN 301 | Food Principles and Applications Laboratory | X | 2 | ||
| Historical Perspectives | X | 3D | 3 | ||
| Total Credits | 14 | ||||
| Semester 4 | Critical | Recommended | AUCC | Credits | |
| BMS 300 or HES 300 | Principles of Human Physiology Physiology for Clinical Health Professions | X | 4 | ||
| FSHN 302 | Dietetics Management and Leadership | X | 3 | ||
| SPCM 200 | Public Speaking | X | 3 | ||
| STAT 201 or 204 | General Statistics (GT-MA1) Statistics With Business Applications (GT-MA1) | X | 1B | 3 | |
| Elective | 3 | ||||
| Total Credits | 16 | ||||
| Junior | |||||
| Semester 5 | Critical | Recommended | AUCC | Credits | |
| BC 351 | Principles of Biochemistry | X | 4 | ||
| FSHN 350 | Human Nutrition | X | 3 | ||
| FSHN 386A | Practicum: Food Service Management | X | 2 | ||
| FSHN 392 | Dietetic Practice Seminar | X | 1 | ||
| Select one of the following courses: | X | 3 | |||
| Writing Arguments (GT-CO3) | 2 | ||||
| Writing in the Disciplines: Sciences (GT-CO3) | 2 | ||||
| Writing in the Disciplines: Social Sciences (GT-CO3) | 2 | ||||
| Strategic Writing and Communication (GT-CO3) | 2 | ||||
| Elective | X | 3 | |||
| Total Credits | 16 | ||||
| Semester 6 | Critical | Recommended | AUCC | Credits | |
| FSHN 340 | Food as Preventive Medicine | X | 3 | ||
| FSHN 360 | Nutrition Assessment | X | 2 | ||
| FSHN 453 | Biology of Body Weight Regulation | X | 3 | ||
| LIFE 205 | Microbial Biology | X | 3 | ||
| LIFE 206 | Microbial Biology Laboratory | X | 2 | ||
| Total Credits | 13 | ||||
| Senior | |||||
| Semester 7 | Critical | Recommended | AUCC | Credits | |
| FSHN 449 | Pathophysiology of Nutrition-Related Diseases | X | 2 | ||
| FSHN 451 | Community Nutrition | X | 4A | 3 | |
| FSHN 459 | Nutrition in the Life Cycle | X | 3 | ||
| Guided Electives (see list on Program Requirements tab) | X | 6 | |||
| Total Credits | 14 | ||||
| Semester 8 | Critical | Recommended | AUCC | Credits | |
| FSHN 428 | Nutrition Teaching and Counseling Techniques | X | 3 | ||
| FSHN 450 | Medical Nutrition Therapy | X | 4B | 3 | |
| FSHN 470 | Integrative Nutrition and Metabolism | X | 3 | ||
| FSHN 492 | Seminar in Dietetics and Nutrition | X | X | 4C | 2 |
| Guided Electives | X | 3-6 | |||
| The benchmark courses for the 8th semester are the remaining courses in the entire program of study. | X | ||||
| Total Credits | 14-17 | ||||
| Program Total Credits: | 120 | ||||