BS in Dietetics
(80 hours*)

This is a limited-enrollment program requiring departmental admissions approval. Please see below for information regarding requirements for admission to this major.

Following prerequisite courses, the Didactic Program in Dietetics (DPD) consists primarily of dietetics course work at the junior and senior level. The Brigham Young University Didactic Program in Dietetics is currently granted accreditation status by the Commission on Accreditation for Dietetics Education of the American Dietetic Association, 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995, (312) 899-4876. Following graduation, students must gain acceptance into and complete a dietetic internship (DI) to qualify for the national examination required for Registered Dietitian (RD) status.

Program Acceptance Requirements

1. Students must apply by February 15 for admission into the professional sequence in the fall. Formal acceptance is required to continue with the professional sequence.
2. Enrollment is limited to 40 students.
3. Four of the following eight courses must be completed at the time of application: Acc 200, Chem 285, MMBio 221, NDFS 100, 200, 290; PDBio 220, 305.
4. Major GPA and performance in nutrition, dietetics, and food science courses will be considered. Successful applicants typically have a major and cumulative GPA greater than 3.0 and nutrition, dietetics, and food science course grades greater than B–.

5. Applicants need at least 300 hours of dietetics-related work and/or volunteer experience.

Program Requirements    |    View MAP

1. Complete the following courses (to be completed before professional sequence):

   1. Complete the following:
      NDFS 100 : Essentials of Human Nutrition. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      
      NDFS 100 : Essentials of Human Nutrition. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      
      WHEN TAUGHT:	Fall; Winter; Summer
      DESCRIPTION:	Food-oriented study of nutritional facts and principles as a basis for dietary choices; consequences of choices; scientifically examining controversial topics.
      
      
      NDFS 200 : Nutrient Metabolism. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      
      NDFS 200 : Nutrient Metabolism. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      
      WHEN TAUGHT:	Fall; Spring
      PREREQUISITE:	NDFS 100; Organic chemistry or concurrent enrollment.
      DESCRIPTION:	Chemical structures of nutrients, their food sources, requirements, digestion, absorption, transport, metabolism, functions, storage and excretion; metabolic consequences of nutrient deficiencies, interactions, imbalances, and toxicities.
      
      
      NDFS 250 : Essentials of Food Science. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      
      NDFS 250 : Essentials of Food Science. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      
      WHEN TAUGHT:	Fall; Winter; Spring
      PREREQUISITE:	Organic chemistry (Chem 285 or 351) or concurrent enrollment; concurrent enrollment in NDFS 251.
      DESCRIPTION:	Overview of food science, including chemical, physical and microbiological principles related to food processing, storage, and utilization. Current issues in food science.
      
      
      NDFS 251 : Essentials of Food Science Laboratory. (1:0:3)(Credit Hours:Lecture Hours:Lab Hours)
      
      NDFS 251 : Essentials of Food Science Laboratory. (1:0:3)(Credit Hours:Lecture Hours:Lab Hours)
      
      WHEN TAUGHT:	Fall; Winter; Spring
      PREREQUISITE:	Concurrent enrollment in NDFS 250.
      DESCRIPTION:	Laboratory experience in the chemistry of changes occurring during food processing, storage, and utilization.
      
      
      NDFS 290 : Introduction to Dietetics. (1:1:0)(Credit Hours:Lecture Hours:Lab Hours)
      
      NDFS 290 : Introduction to Dietetics. (1:1:0)(Credit Hours:Lecture Hours:Lab Hours)
      
      WHEN TAUGHT:	Fall
      DESCRIPTION:	The profession of dietetics; exposure to specialty areas through guest lectures.
      
      
   2. Complete the following:
      **CHEM 101 : Introductory General Chemistry. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      
      **CHEM 101 : Introductory General Chemistry. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      
      WHEN TAUGHT:	Fall; Winter; Spring; Summer
      PREREQUISITE:	Math 97 or equivalent.
      DESCRIPTION:	Atomic and molecular structure, periodic relationships, states of matter, chemical reactions and stoichiometry, acids and bases.
      NOTE:	Primarily for nonscience majors who require a broad introduction to general chemistry.
      
      
      ***CHEM 285 : Introductory Bio-organic Chemistry. (4:4:1)(Credit Hours:Lecture Hours:Lab Hours)
      
      ***CHEM 285 : Introductory Bio-organic Chemistry. (4:4:1)(Credit Hours:Lecture Hours:Lab Hours)
      
      WHEN TAUGHT:	Fall; Winter; Spring
      PREREQUISITE:	Chem 101 or equivalent.
      DESCRIPTION:	Principles of organic chemistry and biochemistry relating to biomolecule structure and function.
      
      

      **Note: Or an equivalent general chemistry course from high school or junior college.

      ***Note: Chem 105, 106, 107, 351, 352, 481 sequence is recommended for students interested in medical or dental school or graduate programs in nutrition.

   3. Complete one course from the following:
      CHEM 103 : Introductory Chemistry Laboratory. (1:0:3)(Credit Hours:Lecture Hours:Lab Hours)
      
      CHEM 103 : Introductory Chemistry Laboratory. (1:0:3)(Credit Hours:Lecture Hours:Lab Hours)
      
      PREREQUISITE:	Chem 101 or concurrent enrollment or equivalent.
      DESCRIPTION:	Introductory laboratory techniques required for simple classical experiments in chemistry.
      
      
      MMBIO 222 : General Microbiology Laboratory. (1:0:2)(Credit Hours:Lecture Hours:Lab Hours)
      
      MMBIO 222 : General Microbiology Laboratory. (1:0:2)(Credit Hours:Lecture Hours:Lab Hours)
      
      WHEN TAUGHT:	Fall; Winter; Spring; Summer
      PREREQUISITE:	MMBio 221 or concurrent enrollment.
      
      
   4. Complete the following:
      ACC 200 : Principles of Accounting. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      
      ACC 200 : Principles of Accounting. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      
      OFFERED:	Independent Study also.
      DESCRIPTION:	Financial and managerial accounting principles. Basic accounting statements, processes, and management applications. Open to all students.
      
      
      MMBIO 221 : General Microbiology. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      
      MMBIO 221 : General Microbiology. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      
      OFFERED:	Honors also.
      WHEN TAUGHT:	Fall; Winter; Spring; Summer
      PREREQUISITE:	Any chemistry course and any biology course.
      DESCRIPTION:	Microbial world, emphasizing communicable diseases, their causes and control.
      NOTE:	Recommended for students seeking a liberal education in microbiology who do not have the prerequisites to take the more advanced courses.
      
      
      PDBIO 220 : Human Anatomy (with lab). (3:2:2)(Credit Hours:Lecture Hours:Lab Hours)
      
      PDBIO 220 : Human Anatomy (with lab). (3:2:2)(Credit Hours:Lecture Hours:Lab Hours)
      
      WHEN TAUGHT:	Fall; Winter; Spring; Summer
      DESCRIPTION:	Structure and function of the human body. Lab included.
      
      
      PDBIO 305 : Human Physiology (with lab). (4:4:2)(Credit Hours:Lecture Hours:Lab Hours)
      
      PDBIO 305 : Human Physiology (with lab). (4:4:2)(Credit Hours:Lecture Hours:Lab Hours)
      
      WHEN TAUGHT:	Fall; Winter; Spring
      PREREQUISITE:	Chem 101 or equivalent.
      RECOMMENDED:	A general biology course.
      DESCRIPTION:	Function of body organ systems.
      NOTE:	Not acceptable for physiology and developmental biology, biophysics, or neuroscience majors. Designed for students with basic chemistry / no molecular biology. Students with chemistry/molecular biology should take PDBio 362.
      
      
      PSYCH 111 : General Psychology. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      
      PSYCH 111 : General Psychology. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      
      OFFERED:	Honors also.
      WHEN TAUGHT:	Fall; Winter; Spring; Summer
      DESCRIPTION:	Basic course in modern scientific psychology.
      
      
      STAT 121 : Principles of Statistics. (3:3:1)(Credit Hours:Lecture Hours:Lab Hours)
      
      STAT 121 : Principles of Statistics. (3:3:1)(Credit Hours:Lecture Hours:Lab Hours)
      
      OFFERED:	Independent Study also; Honors also.
      WHEN TAUGHT:	Fall; Winter; Spring; Summer
      RECOMMENDED:	MATH 110 or equivalent.
      DESCRIPTION:	Stemplots, boxplots, histograms, scatterplots; central tendency, variability; confidence intervals and hypothesis testing involving one and two means and proportions; contingency tables, simple linear regression.
      
                : Honors Principles of Statistics.
      
      

2. Complete the following professional sequence courses (after being admitted into the program):
   NDFS 300 : Clinical Nutrition 1. (4:4:0)(Credit Hours:Lecture Hours:Lab Hours)
   
   NDFS 300 : Clinical Nutrition 1. (4:4:0)(Credit Hours:Lecture Hours:Lab Hours)
   
   WHEN TAUGHT:	Fall
   PREREQUISITE:	Dietetics major status.
   DESCRIPTION:	Nutritional assessment and medical nutrition therapy across disease states.
   
   
   NDFS 356 : Clinical Nutrition 2. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
   
   NDFS 356 : Clinical Nutrition 2. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
   
   WHEN TAUGHT:	Winter
   PREREQUISITE:	NDFS 300
   DESCRIPTION:	Medical nutrition therapy across disease states; continuation of NDFS 300.
   
   
   NDFS 374 : Food Production Management. (2:2:0)(Credit Hours:Lecture Hours:Lab Hours)
   
   NDFS 374 : Food Production Management. (2:2:0)(Credit Hours:Lecture Hours:Lab Hours)
   
   WHEN TAUGHT:	Fall
   PREREQUISITE:	Dietetics major status.
   DESCRIPTION:	Managing processes and techniques of quantity food production in commercial and institutional food systems.
   
   
   NDFS 375 : Food Production Management Laboratory. (2:0:8)(Credit Hours:Lecture Hours:Lab Hours)
   
   NDFS 375 : Food Production Management Laboratory. (2:0:8)(Credit Hours:Lecture Hours:Lab Hours)
   
   WHEN TAUGHT:	Fall; Winter
   PREREQUISITE:	NDFS 374 or concurrent enrollment.
   
   
   NDFS 400 : Community Nutrition. (3:3:4)(Credit Hours:Lecture Hours:Lab Hours)
   
   NDFS 400 : Community Nutrition. (3:3:4)(Credit Hours:Lecture Hours:Lab Hours)
   
   WHEN TAUGHT:	Fall
   PREREQUISITE:	Dietetics major or NDFS 200 or 201.
   DESCRIPTION:	Public health nutrition applied to community programs.
   
   
   NDFS 401 : Community Nutrition Fieldwork. (.5:0:2)(Credit Hours:Lecture Hours:Lab Hours)
   
   NDFS 401 : Community Nutrition Fieldwork. (.5:0:2)(Credit Hours:Lecture Hours:Lab Hours)
   
   WHEN TAUGHT:	Fall
   PREREQUISITE:	Dietetics major status; concurrent enrollment in NDFS 400.
   DESCRIPTION:	Experience in public health and community nutrition programs.
   
   
   NDFS 405 : Nutrition Assessment Lab. (.5:0:3)(Credit Hours:Lecture Hours:Lab Hours)
   
   NDFS 405 : Nutrition Assessment Lab. (.5:0:3)(Credit Hours:Lecture Hours:Lab Hours)
   
   WHEN TAUGHT:	Fall Blk 1, Blk 2
   PREREQUISITE:	NDFS 300 & NDFS 356
   DESCRIPTION:	Developing skill in anthropometric, biochemical, clinical, and dietary parameters of nutritional assessment.
   
   
   NDFS 424 : Nutrition Through the Life Cycle. (2:2:0)(Credit Hours:Lecture Hours:Lab Hours)
   
   NDFS 424 : Nutrition Through the Life Cycle. (2:2:0)(Credit Hours:Lecture Hours:Lab Hours)
   
   WHEN TAUGHT:	Winter
   PREREQUISITE:	NDFS 300; or NDFS 305
   DESCRIPTION:	Dietary recommendations for pregnancy and lactation; infant feeding; nutritional requirements, diet, and health concerns of preschoolers, school-age children, adolescents, and the elderly.
   
   
   NDFS 435 : Nutritional Biochemistry. (4:4:0)(Credit Hours:Lecture Hours:Lab Hours)
   
   NDFS 435 : Nutritional Biochemistry. (4:4:0)(Credit Hours:Lecture Hours:Lab Hours)
   
   WHEN TAUGHT:	Fall; Winter
   PREREQUISITE:	NDFS 200 & PDBIO 305; Chem 481 or equivalent.
   DESCRIPTION:	Metabolic interrelationships among nutrients.
   
   
   NDFS 440 : Teaching Methods in Dietetics. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
   
   NDFS 440 : Teaching Methods in Dietetics. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
   
   WHEN TAUGHT:	Fall
   DESCRIPTION:	Learning settings, learning theory; curriculum development and dissemination for dietetics majors.
   
   
   NDFS 445 : Foodservice Systems. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
   
   NDFS 445 : Foodservice Systems. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
   
   WHEN TAUGHT:	Winter
   PREREQUISITE:	NDFS 374
   DESCRIPTION:	Input, transformation, and output in the food service system; emphasizes procurement, production, service, and sanitation.
   
   
   NDFS 458 : Management in Dietetics. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
   
   NDFS 458 : Management in Dietetics. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
   
   WHEN TAUGHT:	Fall
   PREREQUISITE:	NDFS 445
   DESCRIPTION:	Management cycle and theory applied to clinical and administrative dietetics.
   
   
   NDFS 466 : Advanced Dietetics Practice. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
   
   NDFS 466 : Advanced Dietetics Practice. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
   
   WHEN TAUGHT:	Winter
   PREREQUISITE:	NDFS 356 & NDFS 445
   DESCRIPTION:	Skill development in specialized topics of medical nutrition therapy and administrative dietetics.
   
   
   NDFS 475 : Research Methods in Dietetics. (2:2:0)(Credit Hours:Lecture Hours:Lab Hours)
   
   NDFS 475 : Research Methods in Dietetics. (2:2:0)(Credit Hours:Lecture Hours:Lab Hours)
   
   WHEN TAUGHT:	Winter
   PREREQUISITE:	Senior status in dietetics program.
   DESCRIPTION:	Research techniques in a variety of dietetics practice areas.
   
   
   NDFS 490 : Professionalism Seminar. (2:2:0)(Credit Hours:Lecture Hours:Lab Hours)
   
   NDFS 490 : Professionalism Seminar. (2:2:0)(Credit Hours:Lecture Hours:Lab Hours)
   
   WHEN TAUGHT:	Winter
   PREREQUISITE:	Senior status in dietetics program.
   DESCRIPTION:	Issues in professional practice.
   
   
   NDFS 491 : Internship Preparation. (1:1:0)(Credit Hours:Lecture Hours:Lab Hours)
   
   NDFS 491 : Internship Preparation. (1:1:0)(Credit Hours:Lecture Hours:Lab Hours)
   
   WHEN TAUGHT:	Fall
   PREREQUISITE:	Senior status in dietetics program.
   DESCRIPTION:	Selecting internship sites and preparing dietetic internship application packet.
   
   
   PDBIO 365 : Pathophysiology. (4:4:0)(Credit Hours:Lecture Hours:Lab Hours)
   
   PDBIO 365 : Pathophysiology. (4:4:0)(Credit Hours:Lecture Hours:Lab Hours)
   
   WHEN TAUGHT:	Fall; Winter; Spring
   PREREQUISITE:	PDBIO 305; or PDBIO 362
   DESCRIPTION:	Variations in physiological mechanisms that account for development of common disturbances in normal control and activities of body's organs and organ systems.
   
   

Recommended Courses

BUS M 201 : Financial Management. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)

BUS M 201 : Financial Management. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)

WHEN TAUGHT:	Fall; Winter; Spring; Summer
PREREQUISITE:	Acc 200 or equivalent.
DESCRIPTION:	Financial statement analysis, financial planning, sources of financing, working capital management, risk and return, and valuation.
NOTE:	For non-management majors.


BUS M 241 : Marketing Management. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)

BUS M 241 : Marketing Management. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)

OFFERED:	Independent Study also.
WHEN TAUGHT:	Fall; Winter; Spring; Summer
DESCRIPTION:	Marketing's role in society and the firm, marketing opportunities, the consumer market, and management of marketing mix.
NOTE:	For non-management majors.


I SYS 100 : Computer Spreadsheet Skills. (.5:0:1)(Credit Hours:Lecture Hours:Lab Hours)

I SYS 100 : Computer Spreadsheet Skills. (.5:0:1)(Credit Hours:Lecture Hours:Lab Hours)

WHEN TAUGHT:	Fall Blk 1, Blk 2; Winter Blk 1, Blk 2; Spring; Summer
DESCRIPTION:	Basic computer skills, focusing on spreadsheet and database programs. No technical background necessary.
NOTE:	Fee.


I SYS 101 : Computer Presentation Skills. (.5:0:1)(Credit Hours:Lecture Hours:Lab Hours)

I SYS 101 : Computer Presentation Skills. (.5:0:1)(Credit Hours:Lecture Hours:Lab Hours)

WHEN TAUGHT:	Fall Blk 1, Blk 2; Winter Blk 1, Blk 2; Spring; Summer
DESCRIPTION:	Basic computer skills focusing on developing presentations. No technical background necessary.
NOTE:	Fee.


NDFS 310 : Sports Nutrition. (2:2:0)(Credit Hours:Lecture Hours:Lab Hours)

NDFS 310 : Sports Nutrition. (2:2:0)(Credit Hours:Lecture Hours:Lab Hours)

WHEN TAUGHT:	Fall; Winter; Spring
PREREQUISITE:	NDFS 100 & PDBIO 305
DESCRIPTION:	Scientific basis for the role of nutrition in human performance. Critical evaluation of popular practices; making optimal food choices for physical activity.


NDFS 361 : Food Microbiology. (3:2:3)(Credit Hours:Lecture Hours:Lab Hours)

NDFS 361 : Food Microbiology. (3:2:3)(Credit Hours:Lecture Hours:Lab Hours)

WHEN TAUGHT:	Fall
PREREQUISITE:	MMBIO 221 & MMBIO 222
DESCRIPTION:	Pathogenic and spoilage microorganisms in foods and their control. Beneficial microorganisms in food systems. Influence of the food system on growth and survival of microorganisms.


NDFS 380 : International Nutrition. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)

NDFS 380 : International Nutrition. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)

WHEN TAUGHT:	Winter
PREREQUISITE:	NDFS 100
DESCRIPTION:	Causes and consequences of nutrient deficiencies common in developing countries. Appropriate interventions to prevent or treat malnutrition.

Recommended Minors

The following minors are very complementary to a dietetics major, but any area of interest could be considered:

Business
Communication
Gerontology (See School of Family Life).
International Development
Spanish

*Hours include courses that may fulfill university core requirements.

Show all Nutrition, Dietetics, and Food Science (NDFS) Courses