Nutrition and Food Science, Dietetics Concentration, B.S.
Human Sciences
615-898-5853
Liz Smith
elizabethann.smith@mtsu.edu
The major in Nutrition and Food Science with a Dietetics concentration is a Didactic Program in Dietetics (DPD) accredited by the Accreditation Council for Education in Dietetics and Nutrition of the American Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995, (312) 877-1600, ext. 5400.
Students are required to go through a sequential three-step process to become a Registered Dietitian/Nutritionist (RD/RDN) including
- completion of an ACEND accredited DPD, such as the MTSU program.
- completion of an ACEND accredited dietetic internship program.
- passing the national examination administered by the Commission on Dietetic Registration.
Note: Effective January 1, 2024, the Commission on Dietetic Registration (CDR) will require a minimum of a master's degree to be eligible to take the credentialing exam to become a registered dietitian nutritionist (RDN). In addition, CDR requires that individuals complete coursework and supervised practice in programs accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Graduates who successfully complete the ACEND-accredited DPD at MTSU are eligible to apply to an ACEND-accredited supervised practice program. For more information about educational pathways to become an RDN please visit www.eatrightpro.org/acend/students-and-advancing-education/information-for-students.
Students with baccalaureate degrees in other areas may complete the DPD requirements at MTSU. Transfer students must meet with the DPD director to determine which courses will be accepted toward the MTSU DPD program. At a minimum all transfer students must complete NFS 1010, NFS 4010, NFS 4020, NFS 4275, NFS 4285, NFS 4300, NFS 4305, NFS 4310, NFS 4320, and NFS 4322 at MTSU.
Students may take some of these courses online or in the traditional classroom format. For students interested in taking any of the above courses online, please access Distance Learning to obtain information about D2L, the online platform used and other beneficial resources to help you be a successful distance learning student.
Academic Map
Following is a printable, suggested four-year schedule of courses:
Nutrition and Food Science, Dietetics, B.S., Academic Map
Degree Requirements
| General Education | 41 hours |
| Major Requirements | 60 hours |
| Support Courses | 33 hours* |
| TOTAL | 120-134 hours |
*This program requires courses that can also fulfill requirements of the General Education curriculum. If courses for this program are also used to fulfill General Education requirements, the program of study may be completed in 120 hours.
General Education (41 hours)
General Education requirements include courses in Communication, History, Humanities and/or Fine Arts, Mathematics, Natural Sciences, and Social/Behavioral Sciences categories.
The following courses required by the program meet General Education requirements:
Major Requirements (60 hours)
NFS 1010 - Career Orientation in Dietetics
2 credit hours
Development, scope, and philosophies of human sciences; career opportunities with analysis of interests, aptitudes, and proficiency related to success in dietetics. Lectures, guest speakers, activities, assignments, and quizzes introduce students to the university, college, department, and the dietetics program. Class meets two hours per week. Minimum grade B or better.
NOTE: For Nutrition and Food Science, Dietetics concentration majors only.
NFS 2220 - Nutrition for the Health Sciences
3 credit hours
Elements of scientific, psychological, sociological bases of nutrition and its relationship to prevention and treatment of degenerative diseases. Emphasis on fostering communication between health care practitioners in assessment and implementation of nutrition care.
NFS 3100 - Cultural Food Studies
3 credit hours
Explores the cultural food practices in the U.S. with emphasis on diverse ethnic and religious practices, the development of various foods throughout history, the relationship between cultural food habits and health, and future trends in the food industry including sustainable feeding strategies for the world's growing population.
NFS 3200 - Food Science
3 credit hours
Corequisite: NFS 3201. Basic physical and chemical principles, techniques, skills, sanitation, and economics involved in quality food selection, composition, and preparation. Lecture meets for two hours per week; lab meets for three hours per week. Offered Fall only.
NFS 3201 - Food Science Lab
0 credit hours
Corequisite: NFS 3200
NFS 3260 - Community Nutrition
3 credit hours
Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutrition problems and practices in the community; nutrition programs of state and federal agencies; supervised field experiences; preparation of nutrition education materials.
NFS 3280 - Sports Nutrition
3 credit hours
Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutritional needs of individuals who participate on all levels of athletic performance. Emphasis placed on role of nutrients in athletic performance, ergogenic aids used by athletes, nutritional assessment, and nutritional needs of specific types and population groups of athletes.
NFS 3400 - Food Safety and Sanitation
1 credit hour
Prerequisite: BIOL 2230 and BIOL 2231 with B or better; junior status. Addresses food safety issues impacting food production, food storage, and food service within the home and food service facilities along with food standards and regulations designed to improve safety of the food supply. Spring only.
NFS 4010 - Professional Issues in Dietetics
2 credit hours
Prerequisite: NFS 1010 with a B or better; corequisites: NFS 4285, NFS 4300, and NFS 4320. Focuses on the transition from student to professional including preparation for dietetic internships, graduate education, and employment. Offered fall only.
NFS 4020 - Senior Seminar in Dietetics
2 to 3 credit hours
(3 credit hours required)(3 credit hours required)
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(3 credit hours required)
NFS 4020 - Senior Seminar in Dietetics
2 to 3 credit hours
Prerequisite: NFS 4010 with B or better; corequisites: NFS 4305, NFS 4310, and NFS 4322. Examines human sciences from a global perspective and specifically as it pertains to students majoring in Nutrition and Food Science (NFS) with the Dietetics concentration. Identifies skills for success in developing and managing a career. Topics such as resume writing, interviewing, networking, career-life planning, ethics, mentoring, precepting, healthcare delivery systems, and coding and billing addressed. Class meets two hours per week. Offered Spring only.
NFS 4240 - Experimental Food Study
3 credit hours
Prerequisite: NFS 3200 with grade of B. Corequisite: NFS 4241. Chemical and physical factors affecting the flavor, texture, color, and appearance of food. Emphasis placed on evaluation of sensory qualities of food, using subjective and objective measurements and new food product development. Lecture meets two hours per week; lab meets two hours per week. Offered Spring only.
NFS 4241 - Experimental Food Study Lab
0 credit hours
Corequisite: NFS 4240.
NFS 4270 - Advanced Nutrition I
3 credit hours
Prerequisite: NFS 2220 and BIOL 2010/BIOL 2011 and BIOL 2020/BIOL 2021 (with C or better). Advanced study of nutrients, standards for determination of nutrient needs and metabolism of nutrients in the body. Offered Fall only.
NFS 4271 - Advanced Nutrition II
3 credit hours
Prerequisite: NFS 4270 with C or better. Advanced study of vitamins, minerals, water, and phytochemicals. Emphasis on sources, functions, metabolism, deficiency conditions, and interactions. Offered spring only.
NFS 4275 - Applied Nutrition Across the Lifespan
4 credit hours
Prerequisites: NFS 2220 and NFS 4270 with B (2.0) or higher; junior status. Focuses on the physiologic changes and nutritional needs across the lifespan including components of both standard nutrition and treatment of nutrition-related conditions. Offered spring semester only.
NFS 4285 - Successful Approaches in Dietetics Research
2 credit hours
Prerequisites: MATH 1530 and NFS 4271 with a B or better; corequisites: NFS 4010, NFS 4300, and NFS 4320. Provides an overarching glimpse into the world of dietetics research and a foundation in research principles. Concepts of conducting a literature review, developing the research question and study design, and collection and analysis of the data explored. Covers presenting and conducting ethical research.
NFS 4300 - Medical Nutrition Therapy I
4 credit hours
Prerequisite: NFS 2220, NFS 4271, BIOL 2020/BIOL 2021, and CHEM 3530/CHEM 3531 with B or better; corequisites: NFS 4010 NFS 4285 NFS 4320 . Modification of diets in pathological and special conditions. Diseases affecting the cardiac, hepatic, pancreatic, and gastrointestinal systems emphasized. Practice in applying strategies in medical nutrition therapy provided through structured case study format. Meets six hours per week. Offered Fall only.
NFS 4305 - Nutrition Coaching and Counseling Skills
3 credit hours
Prerequisite: NFS 4300 with a B or better; corequisites: NFS 4020, NFS 4310, and NFS 4322. Introduces different theories of behavior change and counseling/coaching techniques used to implement these behavior changes. Applies counseling/coaching techniques, behavior change theories, and the nutrition care process by coaching clients toward nutrition-related behavior changes. Offered spring only.
NFS 4310 - Medical Nutrition Therapy II
4 credit hours
Prerequisite: NFS 4300 with B or better; corequisites: NFS 4020, NFS 4305, and NFS 4322. Modification of diets in pathological and special conditions. Diseases affecting the renal system as well as cancer, diabetes, and metabolic stress emphasized. Practice in applying strategies in medical nutrition therapy provided through case study format, patient simulation, and field placement. Meets six hours per week. Offered Spring only.
NFS 4320 - Food Systems Management
4 credit hours
Prerequisites: NFS 3400 with B or better; corequisites: NFS 4010, NFS 4285, and NFS 4300. Emphasis on food systems model, sanitation, menu planning, procurement, quantity food production, distribution and service, flow of food, foodservice equipment, and facility design/layout. Combination of lecture and field placement. Six hours per week. Offered Fall only.
NFS 4322 - Dietetics Management
4 credit hours
Prerequisite: NFS 4320 with B or better; corequisites: NFS 4020, NFS 4305, and NFS 4310. Introduces students to management roles and responsibilities of dietetics professionals. Emphasis on leadership, marketing food and nutrition services, financial management, facilities planning and design, human resource management, work improvement and productivity. Offered Spring only.
- Upper-division elective 3 credit hours
Support Courses (33 hours)
BIOL 2010 - Human Anatomy and Physiology I
4 credit hours
Completion of BIOL 1030 and BIOL 1031 or a grade of C or better in high school chemistry and biology within the last five years is strongly recommended. Corequisite: BIOL 2011 . Meets requirements for many pre-health professional programs including nursing. Structure and function of the cell, integumentary, skeletal, muscle, and nervous systems. Three hours lecture and one three-hour laboratory.
BIOL 2011 - Human Anatomy and Physiology I Lab
0 credit hours
(may be counted in General Education)(may be counted in General Education)
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(may be counted in General Education)
BIOL 2011 - Human Anatomy and Physiology I Lab
0 credit hours
Corequisite: BIOL 2010.
BIOL 2020 - Human Anatomy and Physiology II
4 credit hours
Prerequisite: C or better in BIOL 2010/BIOL 2011. Corequisite: BIOL 2021. Meets requirements for many pre-health professional programs including nursing. Structure and function of endocrine, circulatory, respiratory, urinary, digestive, and reproductive systems. Biology majors passing both BIOL 2010/BIOL 2111 and BIOL 2020/BIOL 2021 with a C or better may substitute both courses for BIOL 3020. However, the substitution is not recommended for pre-med students and does not count for upper-division hours. Three hours lecture and one three-hour laboratory.
BIOL 2021 - Human Anatomy and Physiology II Lab
0 credit hours
Corequisite: BIOL 2020.
BIOL 2230 - Microbiology
4 credit hours
Prerequisites: BIOL 1110/BIOL 1111 and BIOL 1120/BIOL 1121 or BIOL 2010/BIOL 2011 and BIOL 2020/BIOL 2021. Concepts and techniques pertaining to the morphology, physiology, reproduction, isolation, cultivation and identification of microorganisms with particular emphasis on bacteria. Topics include the impact of microorganisms in our daily lives, both adverse and beneficial. Background in General Chemistry is strongly recommended. Three hours lecture and one three-hour laboratory.
BIOL 2231 - Microbiology Lab
0 credit hours
Corequisite: BIOL 2230.
CHEM 1010 - Introductory General Chemistry I
4 credit hours
Corequisite: CHEM 1011. For students with no prior courses in chemistry; to be taken before CHEM 1110/CHEM 1111. Fundamental concepts of chemistry: measurements, matter, chemical bonds, chemical reactions, nuclear chemistry, states of matter, solutions, and electrolytes. Three hours of lecture and one three-hour laboratory. Will not count toward a major or minor in Chemistry. TBR Common Course: CHEM 1010
CHEM 1011 - Intro to General Chemistry I Lab
0 credit hours
Corequisite: CHEM 1010. TBR Common Course: CHEM 1011
OR
CHEM 1110 - General Chemistry I
4 credit hours
Prerequisites: High school chemistry and MATH 1710 with grade of C (2.0) or better or MATH ACT score of 19 or higher or CHEM 1010 with grade of C (2.0) or better. Corequisite: CHEM 1111. Fundamental concepts of atomic structure, molecular structure and bonding, chemical reactions, stoichiometric relationships, periodic properties of the elements, thermochemistry, and properties of gases. Three hours of lecture and one three-hour laboratory. TBR Common Course: CHEM 1110.
CHEM 1111 - General Chemistry I Lab
0 credit hours
(may be counted in General Education)(may be counted in General Education)
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(may be counted in General Education)
CHEM 1111 - General Chemistry I Lab
0 credit hours
Corequisite: CHEM 1110. TBR Common Course: CHEM 1111
CHEM 1020 - Introductory General Chemistry II
4 credit hours
Prerequisite: CHEM 1010/CHEM 1011. Corequisite: CHEM 1021 Topics include hydrocarbons, organic functional groups, isomerism, carbohydrates, lipids, nucleic acids and proteins, enzymes, and metabolism. Three hours of lecture and one three-hour laboratory. Will not count toward a major or minor in Chemistry. TBR Common Course: CHEM 1020
CHEM 1021 - Intro to General Chemistry II Lab
0 credit hours
Corequisite: CHEM 1020. TBR Common Course: CHEM 1021
OR
CHEM 1120 - General Chemistry II
4 credit hours
Prerequisite: C- or better in CHEM 1110/CHEM 1111. Corequisite: CHEM 1121. Chemical equilibrium, solid and liquid states of matter, chemistry of acids and bases, principles of chemical kinetics, precipitation reactions, elementary thermodynamics, electrochemistry, and nuclear chemistry. Three hours of lecture and one three-hour laboratory. TBR Common Course: CHEM 1120
CHEM 1121 - General Chemistry II Lab
0 credit hours
Corequisite: CHEM 1120.TBR Common Course: CHEM 1121
CHEM 2030 - Elements of Organic Chemistry
4 credit hours
Prerequisite: CHEM 1020/CHEM 1021 or CHEM 1120/CHEM 1121. Corequisite: CHEM 2031. Aspects of organic chemistry fundamental to an understanding of reactions in living organisms. Three hours lecture and one three-hour laboratory.
CHEM 2031 - Elements of Organic Chemistry Lab
0 credit hours
Corequisite: CHEM 2030.
CHEM 3570 - Nutritional Biochemistry
3 credit hours
Prerequisite: CHEM 2030/CHEM 2031 or CHEM 3010/CHEM 3011. Biochemistry of carbohydrates, lipids, proteins, nucleic acids, vitamins, and minerals with an emphasis on metabolism and human nutrition. Three-hour lecture.
MATH 1530 - Applied Statistics
3 credit hours
(may be counted in General Education)(may be counted in General Education)
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(may be counted in General Education)
MATH 1530 - Applied Statistics
3 credit hours
Prerequisites: Two years of high school algebra and a Math Enhanced ACT 19 or greater or equivalent. Descriptive statistics, probability, and statistical inference. The inference unit covers means, proportions, and variances for one and two samples, and topics from one-way ANOVA, regression and correlation analysis, chi-square analysis, and nonparametrics. TBR Common Course: MATH 1530
SOC 1010 - Introductory Sociology
3 credit hours
(may be counted in General Education)(may be counted in General Education)
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(may be counted in General Education)
SOC 1010 - Introductory Sociology
3 credit hours
Covers the central concepts, theories, and methods of sociology. Focuses on social processes and institutions in modern societies. Assists students in understanding and applying this knowledge in their everyday lives. Counts toward General Education Social/Behavioral Sciences requirement.
Curriculum: Nutrition and Food Science, Dietetics
Curricular listings include General Education requirements in Communication, History, Humanities and/or Fine Arts, Mathematics, Natural Sciences, and Social/Behavioral Sciences categories.
Freshman
ENGL 1010 - Expository Writing
3 credit hours
The first General Education English course. Emphasis on learning to adapt composing processes to a variety of expository and analytic writing assignments. Minimum grade of C- required to meet degree requirements.
ENGL 1020 - Research and Argumentative Writing
3 credit hours
Prerequisite: ENGL 1010. The second General Education English course. Emphasis on analytic and argumentative writing and on locating, organizing, and using library resource materials in the writing. Minimum grade of C- required to meet degree requirements.
- Humanities and/or Fine Arts (2 prefixes) 6 credit hours
SOC 1010 - Introductory Sociology
3 credit hours
Covers the central concepts, theories, and methods of sociology. Focuses on social processes and institutions in modern societies. Assists students in understanding and applying this knowledge in their everyday lives. Counts toward General Education Social/Behavioral Sciences requirement.
NFS 2220 - Nutrition for the Health Sciences
3 credit hours
Elements of scientific, psychological, sociological bases of nutrition and its relationship to prevention and treatment of degenerative diseases. Emphasis on fostering communication between health care practitioners in assessment and implementation of nutrition care.
CHEM 1010 - Introductory General Chemistry I
4 credit hours
Corequisite: CHEM 1011. For students with no prior courses in chemistry; to be taken before CHEM 1110/CHEM 1111. Fundamental concepts of chemistry: measurements, matter, chemical bonds, chemical reactions, nuclear chemistry, states of matter, solutions, and electrolytes. Three hours of lecture and one three-hour laboratory. Will not count toward a major or minor in Chemistry. TBR Common Course: CHEM 1010
CHEM 1011 - Intro to General Chemistry I Lab
0 credit hours
Corequisite: CHEM 1010. TBR Common Course: CHEM 1011
OR
CHEM 1110 - General Chemistry I
4 credit hours
Prerequisites: High school chemistry and MATH 1710 with grade of C (2.0) or better or MATH ACT score of 19 or higher or CHEM 1010 with grade of C (2.0) or better. Corequisite: CHEM 1111. Fundamental concepts of atomic structure, molecular structure and bonding, chemical reactions, stoichiometric relationships, periodic properties of the elements, thermochemistry, and properties of gases. Three hours of lecture and one three-hour laboratory. TBR Common Course: CHEM 1110.
CHEM 1111 - General Chemistry I Lab
0 credit hours
Corequisite: CHEM 1110. TBR Common Course: CHEM 1111
CHEM 1020 - Introductory General Chemistry II
4 credit hours
Prerequisite: CHEM 1010/CHEM 1011. Corequisite: CHEM 1021 Topics include hydrocarbons, organic functional groups, isomerism, carbohydrates, lipids, nucleic acids and proteins, enzymes, and metabolism. Three hours of lecture and one three-hour laboratory. Will not count toward a major or minor in Chemistry. TBR Common Course: CHEM 1020
CHEM 1021 - Intro to General Chemistry II Lab
0 credit hours
Corequisite: CHEM 1020. TBR Common Course: CHEM 1021
OR
CHEM 1120 - General Chemistry II
4 credit hours
Prerequisite: C- or better in CHEM 1110/CHEM 1111. Corequisite: CHEM 1121. Chemical equilibrium, solid and liquid states of matter, chemistry of acids and bases, principles of chemical kinetics, precipitation reactions, elementary thermodynamics, electrochemistry, and nuclear chemistry. Three hours of lecture and one three-hour laboratory. TBR Common Course: CHEM 1120
CHEM 1121 - General Chemistry II Lab
0 credit hours
Corequisite: CHEM 1120.TBR Common Course: CHEM 1121
BIOL 2010 - Human Anatomy and Physiology I
4 credit hours
Completion of BIOL 1030 and BIOL 1031 or a grade of C or better in high school chemistry and biology within the last five years is strongly recommended. Corequisite: BIOL 2011 . Meets requirements for many pre-health professional programs including nursing. Structure and function of the cell, integumentary, skeletal, muscle, and nervous systems. Three hours lecture and one three-hour laboratory.
BIOL 2011 - Human Anatomy and Physiology I Lab
0 credit hours
Corequisite: BIOL 2010.
HIST 2010 - Survey of United States History I
3 credit hours
Survey of the political, economic, social, cultural, and diplomatic phases of American life in its regional, national, and international aspects. Discusses the era from the beginning to 1877. May be used to satisfy one part of the General Education History requirement. HIST 2010 is NOT a prerequisite for HIST 2020. TBR Common Course: HIST 2010
HIST 2020 - Survey of United States History II
3 credit hours
Survey of the political, economic, social, cultural, and diplomatic phases of American life in its regional, national, and international aspects. Discusses the era from 1877 to the present. May be used to satisfy one part of the the General Education History requirement. HIST 2010 is NOT a prerequisite for HIST 2020. TBR Common Course: HIST 2020
HIST 2030 - Tennessee History
3 credit hours
The role of the state in the development of the nation. May be used to satisfy one part of the General Education History requirement. TBR Common Course: HIST 2030
HIST 2040 - Survey African American History I
3 credit hours
The role of African Americans in establishing and shaping the American nation. Covers their historical development and contributions to American art, music, literature, and religion. May be used to satisfy one part of the General Education History requirement.
NOTE: HIST 2040 is not a prerequisite for HIST 2050.
HIST 2050 - Survey African American History II
3 credit hours
The role of African Americans in shaping the American nation and creating a twentieth-century racial identity. Covers their historical development and examines their contributions to American art, music, literature, and religion. May be used to satisfy one part of the General Education History requirement.
Subtotal: 33 Hours
Sophomore
ENGL 2020 - Themes in Literature and Culture
3 credit hours
Prerequisites: ENGL 1010 and ENGL 1020. Traces a specific theme or idea through a number of literary texts that reflect different historical and cultural contexts. Subject will vary.
ENGL 2030 - The Experience of Literature
3 credit hours
Prerequisites: ENGL 1010 and ENGL 1020. The reading of a variety of literary types which illuminate themes and experiences common to human existence.
HUM 2610 - World Literatures
3 credit hours
Prerequisites: ENGL 1010 and ENGL 1020. Representative works of French, German, and Hispanic authors in English translation. No foreign-language proficiency required. Carries General Education credit.
COMM 2200 - Fundamentals of Communication
3 credit hours
Introduces principles and processes of effective public oral communication including researching, critical thinking, organizing, presenting, listening, and using appropriate language. Counts as part of the General Education Communication requirement. TBR Common Course: COMM 2025
MATH 1530 - Applied Statistics
3 credit hours
Prerequisites: Two years of high school algebra and a Math Enhanced ACT 19 or greater or equivalent. Descriptive statistics, probability, and statistical inference. The inference unit covers means, proportions, and variances for one and two samples, and topics from one-way ANOVA, regression and correlation analysis, chi-square analysis, and nonparametrics. TBR Common Course: MATH 1530
NFS 1010 - Career Orientation in Dietetics
2 credit hours
Development, scope, and philosophies of human sciences; career opportunities with analysis of interests, aptitudes, and proficiency related to success in dietetics. Lectures, guest speakers, activities, assignments, and quizzes introduce students to the university, college, department, and the dietetics program. Class meets two hours per week. Minimum grade B or better.
NOTE: For Nutrition and Food Science, Dietetics concentration majors only.
NFS 3100 - Cultural Food Studies
3 credit hours
Explores the cultural food practices in the U.S. with emphasis on diverse ethnic and religious practices, the development of various foods throughout history, the relationship between cultural food habits and health, and future trends in the food industry including sustainable feeding strategies for the world's growing population.
- Social/Behavioral Sciences 3 credit hours
- NFS guided upper-division elective 3 credit hours
BIOL 2020 - Human Anatomy and Physiology II
4 credit hours
Prerequisite: C or better in BIOL 2010/BIOL 2011. Corequisite: BIOL 2021. Meets requirements for many pre-health professional programs including nursing. Structure and function of endocrine, circulatory, respiratory, urinary, digestive, and reproductive systems. Biology majors passing both BIOL 2010/BIOL 2111 and BIOL 2020/BIOL 2021 with a C or better may substitute both courses for BIOL 3020. However, the substitution is not recommended for pre-med students and does not count for upper-division hours. Three hours lecture and one three-hour laboratory.
BIOL 2021 - Human Anatomy and Physiology II Lab
0 credit hours
Corequisite: BIOL 2020.
BIOL 2230 - Microbiology
4 credit hours
Prerequisites: BIOL 1110/BIOL 1111 and BIOL 1120/BIOL 1121 or BIOL 2010/BIOL 2011 and BIOL 2020/BIOL 2021. Concepts and techniques pertaining to the morphology, physiology, reproduction, isolation, cultivation and identification of microorganisms with particular emphasis on bacteria. Topics include the impact of microorganisms in our daily lives, both adverse and beneficial. Background in General Chemistry is strongly recommended. Three hours lecture and one three-hour laboratory.
BIOL 2231 - Microbiology Lab
0 credit hours
Corequisite: BIOL 2230.
HIST 2010 - Survey of United States History I
3 credit hours
Survey of the political, economic, social, cultural, and diplomatic phases of American life in its regional, national, and international aspects. Discusses the era from the beginning to 1877. May be used to satisfy one part of the General Education History requirement. HIST 2010 is NOT a prerequisite for HIST 2020. TBR Common Course: HIST 2010
HIST 2020 - Survey of United States History II
3 credit hours
Survey of the political, economic, social, cultural, and diplomatic phases of American life in its regional, national, and international aspects. Discusses the era from 1877 to the present. May be used to satisfy one part of the the General Education History requirement. HIST 2010 is NOT a prerequisite for HIST 2020. TBR Common Course: HIST 2020
HIST 2030 - Tennessee History
3 credit hours
The role of the state in the development of the nation. May be used to satisfy one part of the General Education History requirement. TBR Common Course: HIST 2030
HIST 2040 - Survey African American History I
3 credit hours
The role of African Americans in establishing and shaping the American nation. Covers their historical development and contributions to American art, music, literature, and religion. May be used to satisfy one part of the General Education History requirement.
NOTE: HIST 2040 is not a prerequisite for HIST 2050.
HIST 2050 - Survey African American History II
3 credit hours
The role of African Americans in shaping the American nation and creating a twentieth-century racial identity. Covers their historical development and examines their contributions to American art, music, literature, and religion. May be used to satisfy one part of the General Education History requirement.
Subtotal: 31 Hours
Junior
NFS 3200 - Food Science
3 credit hours
Corequisite: NFS 3201. Basic physical and chemical principles, techniques, skills, sanitation, and economics involved in quality food selection, composition, and preparation. Lecture meets for two hours per week; lab meets for three hours per week. Offered Fall only.
NFS 3201 - Food Science Lab
0 credit hours
Corequisite: NFS 3200
NFS 3260 - Community Nutrition
3 credit hours
Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutrition problems and practices in the community; nutrition programs of state and federal agencies; supervised field experiences; preparation of nutrition education materials.
NFS 3280 - Sports Nutrition
3 credit hours
Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutritional needs of individuals who participate on all levels of athletic performance. Emphasis placed on role of nutrients in athletic performance, ergogenic aids used by athletes, nutritional assessment, and nutritional needs of specific types and population groups of athletes.
NFS 3400 - Food Safety and Sanitation
1 credit hour
Prerequisite: BIOL 2230 and BIOL 2231 with B or better; junior status. Addresses food safety issues impacting food production, food storage, and food service within the home and food service facilities along with food standards and regulations designed to improve safety of the food supply. Spring only.
NFS 4270 - Advanced Nutrition I
3 credit hours
Prerequisite: NFS 2220 and BIOL 2010/BIOL 2011 and BIOL 2020/BIOL 2021 (with C or better). Advanced study of nutrients, standards for determination of nutrient needs and metabolism of nutrients in the body. Offered Fall only.
NFS 4271 - Advanced Nutrition II
3 credit hours
Prerequisite: NFS 4270 with C or better. Advanced study of vitamins, minerals, water, and phytochemicals. Emphasis on sources, functions, metabolism, deficiency conditions, and interactions. Offered spring only.
NFS 4275 - Applied Nutrition Across the Lifespan
4 credit hours
Prerequisites: NFS 2220 and NFS 4270 with B (2.0) or higher; junior status. Focuses on the physiologic changes and nutritional needs across the lifespan including components of both standard nutrition and treatment of nutrition-related conditions. Offered spring semester only.
CHEM 2030 - Elements of Organic Chemistry
4 credit hours
Prerequisite: CHEM 1020/CHEM 1021 or CHEM 1120/CHEM 1121. Corequisite: CHEM 2031. Aspects of organic chemistry fundamental to an understanding of reactions in living organisms. Three hours lecture and one three-hour laboratory.
CHEM 2031 - Elements of Organic Chemistry Lab
0 credit hours
Corequisite: CHEM 2030.
NFS 4240 - Experimental Food Study
3 credit hours
Prerequisite: NFS 3200 with grade of B. Corequisite: NFS 4241. Chemical and physical factors affecting the flavor, texture, color, and appearance of food. Emphasis placed on evaluation of sensory qualities of food, using subjective and objective measurements and new food product development. Lecture meets two hours per week; lab meets two hours per week. Offered Spring only.
NFS 4241 - Experimental Food Study Lab
0 credit hours
Corequisite: NFS 4240.
CHEM 3570 - Nutritional Biochemistry
3 credit hours
Prerequisite: CHEM 2030/CHEM 2031 or CHEM 3010/CHEM 3011. Biochemistry of carbohydrates, lipids, proteins, nucleic acids, vitamins, and minerals with an emphasis on metabolism and human nutrition. Three-hour lecture.
Subtotal: 30 Hours
Senior
NFS 4010 - Professional Issues in Dietetics
2 credit hours
Prerequisite: NFS 1010 with a B or better; corequisites: NFS 4285, NFS 4300, and NFS 4320. Focuses on the transition from student to professional including preparation for dietetic internships, graduate education, and employment. Offered fall only.
NFS 4020 - Senior Seminar in Dietetics
2 to 3 credit hours
(3 credit hours required)(3 credit hours required)
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(3 credit hours required)
NFS 4020 - Senior Seminar in Dietetics
2 to 3 credit hours
Prerequisite: NFS 4010 with B or better; corequisites: NFS 4305, NFS 4310, and NFS 4322. Examines human sciences from a global perspective and specifically as it pertains to students majoring in Nutrition and Food Science (NFS) with the Dietetics concentration. Identifies skills for success in developing and managing a career. Topics such as resume writing, interviewing, networking, career-life planning, ethics, mentoring, precepting, healthcare delivery systems, and coding and billing addressed. Class meets two hours per week. Offered Spring only.
NFS 4285 - Successful Approaches in Dietetics Research
2 credit hours
Prerequisites: MATH 1530 and NFS 4271 with a B or better; corequisites: NFS 4010, NFS 4300, and NFS 4320. Provides an overarching glimpse into the world of dietetics research and a foundation in research principles. Concepts of conducting a literature review, developing the research question and study design, and collection and analysis of the data explored. Covers presenting and conducting ethical research.
NFS 4320 - Food Systems Management
4 credit hours
Prerequisites: NFS 3400 with B or better; corequisites: NFS 4010, NFS 4285, and NFS 4300. Emphasis on food systems model, sanitation, menu planning, procurement, quantity food production, distribution and service, flow of food, foodservice equipment, and facility design/layout. Combination of lecture and field placement. Six hours per week. Offered Fall only.
NFS 4322 - Dietetics Management
4 credit hours
Prerequisite: NFS 4320 with B or better; corequisites: NFS 4020, NFS 4305, and NFS 4310. Introduces students to management roles and responsibilities of dietetics professionals. Emphasis on leadership, marketing food and nutrition services, financial management, facilities planning and design, human resource management, work improvement and productivity. Offered Spring only.
NFS 4300 - Medical Nutrition Therapy I
4 credit hours
Prerequisite: NFS 2220, NFS 4271, BIOL 2020/BIOL 2021, and CHEM 3530/CHEM 3531 with B or better; corequisites: NFS 4010 NFS 4285 NFS 4320 . Modification of diets in pathological and special conditions. Diseases affecting the cardiac, hepatic, pancreatic, and gastrointestinal systems emphasized. Practice in applying strategies in medical nutrition therapy provided through structured case study format. Meets six hours per week. Offered Fall only.
NFS 4305 - Nutrition Coaching and Counseling Skills
3 credit hours
Prerequisite: NFS 4300 with a B or better; corequisites: NFS 4020, NFS 4310, and NFS 4322. Introduces different theories of behavior change and counseling/coaching techniques used to implement these behavior changes. Applies counseling/coaching techniques, behavior change theories, and the nutrition care process by coaching clients toward nutrition-related behavior changes. Offered spring only.
NFS 4310 - Medical Nutrition Therapy II
4 credit hours
Prerequisite: NFS 4300 with B or better; corequisites: NFS 4020, NFS 4305, and NFS 4322. Modification of diets in pathological and special conditions. Diseases affecting the renal system as well as cancer, diabetes, and metabolic stress emphasized. Practice in applying strategies in medical nutrition therapy provided through case study format, patient simulation, and field placement. Meets six hours per week. Offered Spring only.
Subtotal: 26 Hours
To provide our students with the opportunity to better fit their education around
other commitments, we offer several courses online including:
- NFS 2220 Nutrition for the Health Sciences
- NFS 3100 Food and Culture in the United States
- NFS 3260 Community Nutrition
- NFS 3280 Sports Nutrition
- NFS 4270 Advanced Nutrition I
- NFS 4271 Advanced Nutrition II
Below are descriptions for all of the courses offered through the Nutrition and Food Science Program. Please refer to the Nutrition and Food Science, Dietetics Academic Map for the required courses dietetics students complete.
NFS 1010 - Career Orientation in Dietetics
2 credit hours
Development, scope, and philosophies of human sciences; career opportunities with analysis of interests, aptitudes, and proficiency related to success in dietetics. Lectures, guest speakers, activities, assignments, and quizzes introduce students to the university, college, department, and the dietetics program. Class meets two hours per week. Minimum grade B or better.
NOTE: For Nutrition and Food Science, Dietetics concentration majors only.
NFS 1240 - Introduction to Nutrition and Wellness
3 credit hours
Introduces human nutrition and its relationship to wellness with an emphasis on critically evaluating the roles that family, culture, religion, politics, economics, and geography have on food choices and diet quality.
NFS 2220 - Nutrition for the Health Sciences
3 credit hours
Elements of scientific, psychological, sociological bases of nutrition and its relationship to prevention and treatment of degenerative diseases. Emphasis on fostering communication between health care practitioners in assessment and implementation of nutrition care.
NFS 3000 - Nutrition Principles for Physical Activity and Health
3 credit hours
The fundamentals of normal nutrition and its relationships to physical activity, weight management, and health. Restricted to Exercise Science and Athletic Training students.
NFS 3100 - Cultural Food Studies
3 credit hours
Explores the cultural food practices in the U.S. with emphasis on diverse ethnic and religious practices, the development of various foods throughout history, the relationship between cultural food habits and health, and future trends in the food industry including sustainable feeding strategies for the world's growing population.
NFS 3200 - Food Science
3 credit hours
Corequisite: NFS 3201. Basic physical and chemical principles, techniques, skills, sanitation, and economics involved in quality food selection, composition, and preparation. Lecture meets for two hours per week; lab meets for three hours per week. Offered Fall only.
NFS 3201 - Food Science Lab
0 credit hours
Corequisite: NFS 3200
NFS 3210 - Meal Management
3 credit hours
Functions of management applied to serving nutritionally adequate and aesthetically satisfying meals. Management of human and nonhuman resources in group situations. Five hours per week.
NFS 3260 - Community Nutrition
3 credit hours
Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutrition problems and practices in the community; nutrition programs of state and federal agencies; supervised field experiences; preparation of nutrition education materials.
NFS 3280 - Sports Nutrition
3 credit hours
Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutritional needs of individuals who participate on all levels of athletic performance. Emphasis placed on role of nutrients in athletic performance, ergogenic aids used by athletes, nutritional assessment, and nutritional needs of specific types and population groups of athletes.
NFS 3330 - Nutrition for the Nursing Profession
3 credit hours
Prerequisite: Acceptance into the MTSU Nursing program. Fundamentals of nutrition and its relationship to the prevention and treatment of disease and special feeding situations for the nursing profession.
NFS 3400 - Food Safety and Sanitation
1 credit hour
Prerequisite: BIOL 2230 and BIOL 2231 with B or better; junior status. Addresses food safety issues impacting food production, food storage, and food service within the home and food service facilities along with food standards and regulations designed to improve safety of the food supply. Spring only.
NFS 4010 - Professional Issues in Dietetics
2 credit hours
Prerequisite: NFS 1010 with a B or better; corequisites: NFS 4285, NFS 4300, and NFS 4320. Focuses on the transition from student to professional including preparation for dietetic internships, graduate education, and employment. Offered fall only.
NFS 4020 - Senior Seminar in Dietetics
2 to 3 credit hours
Prerequisite: NFS 4010 with B or better; corequisites: NFS 4305, NFS 4310, and NFS 4322. Examines human sciences from a global perspective and specifically as it pertains to students majoring in Nutrition and Food Science (NFS) with the Dietetics concentration. Identifies skills for success in developing and managing a career. Topics such as resume writing, interviewing, networking, career-life planning, ethics, mentoring, precepting, healthcare delivery systems, and coding and billing addressed. Class meets two hours per week. Offered Spring only.
NFS 4090 - Field Experience in Foods and Nutrition
3 credit hours
Prerequisites: Permission of instructor; 2.25 GPA. Directed and supervised experience in a specialized area of dietetics or food management. Includes a minimum of 150 hours at the work site.
NFS 4100 - Food Service Management for Culinary Arts
3 credit hours
Explores the management process of the food service industry. Areas of study include food and beverage operations, facility design, food service marketing, menu planning, and nutritional concerns.
NFS 4210 - Nutrition in Aging
3 credit hours
Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutritional needs of elderly individuals and how these requirements are affected by physiological, pathological, and socioeconomic changes associated with aging. Emphasis placed on assessment, nutrition counseling skills, and resources to assist elderly individuals with adequate nutrient intake.
NFS 4240 - Experimental Food Study
3 credit hours
Prerequisite: NFS 3200 with grade of B. Corequisite: NFS 4241. Chemical and physical factors affecting the flavor, texture, color, and appearance of food. Emphasis placed on evaluation of sensory qualities of food, using subjective and objective measurements and new food product development. Lecture meets two hours per week; lab meets two hours per week. Offered Spring only.
NFS 4241 - Experimental Food Study Lab
0 credit hours
Corequisite: NFS 4240.
NFS 4250 - Life Cycle Nutrition
3 credit hours
Prerequisite: NFS 1240 or NFS 2220 with a C or better. The nutritional needs during pregnancy, infancy, childhood, adolescence and later years with emphasis on the cultural, social, and psychological influences of food choices and dietary patterns.
NFS 4251 - Nutrition for the Young Child
3 credit hours
Fundamentals of nutrition with emphasis on its relationship to growth, development, and health during the prenatal period, infancy, and childhood. Geared to Early Childhood Education and Human Development and Family Science majors.
NFS 4260 - Food Safety Issues from Production to Consumption
3 credit hours
(Same as AGRI 4850.) Issues impacting food production, food storage and transportation, food processing, and food consumption within food production facilities, the home, and food service facilities. Consumer concerns evaluated based on risk theory and scientific evaluation of safety, including decision-making through critical thinking. Food standards and regulations designed to improve safety of the food supply discussed.
NFS 4270 - Advanced Nutrition I
3 credit hours
Prerequisite: NFS 2220 and BIOL 2010/BIOL 2011 and BIOL 2020/BIOL 2021 (with C or better). Advanced study of nutrients, standards for determination of nutrient needs and metabolism of nutrients in the body. Offered Fall only.
NFS 4271 - Advanced Nutrition II
3 credit hours
Prerequisite: NFS 4270 with C or better. Advanced study of vitamins, minerals, water, and phytochemicals. Emphasis on sources, functions, metabolism, deficiency conditions, and interactions. Offered spring only.
NFS 4275 - Applied Nutrition Across the Lifespan
4 credit hours
Prerequisites: NFS 2220 and NFS 4270 with B (2.0) or higher; junior status. Focuses on the physiologic changes and nutritional needs across the lifespan including components of both standard nutrition and treatment of nutrition-related conditions. Offered spring semester only.
NFS 4285 - Successful Approaches in Dietetics Research
2 credit hours
Prerequisites: MATH 1530 and NFS 4271 with a B or better; corequisites: NFS 4010, NFS 4300, and NFS 4320. Provides an overarching glimpse into the world of dietetics research and a foundation in research principles. Concepts of conducting a literature review, developing the research question and study design, and collection and analysis of the data explored. Covers presenting and conducting ethical research.
NFS 4300 - Medical Nutrition Therapy I
4 credit hours
Prerequisite: NFS 2220, NFS 4271, BIOL 2020/BIOL 2021, and CHEM 3530/CHEM 3531 with B or better; corequisites: NFS 4010 NFS 4285 NFS 4320 . Modification of diets in pathological and special conditions. Diseases affecting the cardiac, hepatic, pancreatic, and gastrointestinal systems emphasized. Practice in applying strategies in medical nutrition therapy provided through structured case study format. Meets six hours per week. Offered Fall only.
NFS 4305 - Nutrition Coaching and Counseling Skills
3 credit hours
Prerequisite: NFS 4300 with a B or better; corequisites: NFS 4020, NFS 4310, and NFS 4322. Introduces different theories of behavior change and counseling/coaching techniques used to implement these behavior changes. Applies counseling/coaching techniques, behavior change theories, and the nutrition care process by coaching clients toward nutrition-related behavior changes. Offered spring only.
NFS 4310 - Medical Nutrition Therapy II
4 credit hours
Prerequisite: NFS 4300 with B or better; corequisites: NFS 4020, NFS 4305, and NFS 4322. Modification of diets in pathological and special conditions. Diseases affecting the renal system as well as cancer, diabetes, and metabolic stress emphasized. Practice in applying strategies in medical nutrition therapy provided through case study format, patient simulation, and field placement. Meets six hours per week. Offered Spring only.
NFS 4320 - Food Systems Management
4 credit hours
Prerequisites: NFS 3400 with B or better; corequisites: NFS 4010, NFS 4285, and NFS 4300. Emphasis on food systems model, sanitation, menu planning, procurement, quantity food production, distribution and service, flow of food, foodservice equipment, and facility design/layout. Combination of lecture and field placement. Six hours per week. Offered Fall only.
NFS 4322 - Dietetics Management
4 credit hours
Prerequisite: NFS 4320 with B or better; corequisites: NFS 4020, NFS 4305, and NFS 4310. Introduces students to management roles and responsibilities of dietetics professionals. Emphasis on leadership, marketing food and nutrition services, financial management, facilities planning and design, human resource management, work improvement and productivity. Offered Spring only.
NFS 4500 - Nutrition Education
3 credit hours
Prerequisites: NFS 3260 with C or better, COMM 2200, and ENGL 1020. Introduces theories and skills necessary to design, implement, and evaluate individual and group nutrition education programs.
NFS 4550 - Nutrition and Weight Management
3 credit hours
Prerequisite: NFS 1240 or NFS 2220 with a C or better. Nutrition-related cultural, economic, health, physical, and psychological aspects of obesity and disordered eating patterns in individuals from various ages, cultures, and socioeconomic backgrounds.
NFS 4555 - Food Laws and Regulations
3 credit hours
Prerequisite: Junior standing. Laws and policies regulating the production, manufacture, distribution, and sale of food products in the United States including labeling, food additives, dietary supplements, genetic modification, HACCP, inspections, importation/exportation, and enforcement.
NFS 4570 - Fundamentals of Culinary Arts
3 credit hours
(Same as FCSE 4570.) Fundamentals and basic concepts of culinary arts to include professionalism; mis en place; Escoffier's kitchen brigade system; tools and equipment; knife skills; preparation of sauces and stocks; principles of meat, fish, dairy, and vegetable cookery; garde manger; baking; and presentation of aesthetically appealing plates and buffets.
NFS 4810 - The Food Industry
3 credit hours
(Same as AGRI 4810.) An overview from production to processing to marketing. Covers the current status of the world's largest employer, including where and how foods are produced, distributed, and marketed and where the industry is heading in the future.
Mission Statement
The mission of the Didactic Program in Nutrition and Dietetics is to prepare students
for supervised practice and to become competitive entry-level registered dietitian
nutritionists who are committed to practice in a dynamic and diverse global society.
Goals
-
Prepare graduates for acceptance to and success in supervised practice and graduate
school.
Objectives for Goal #1:
-
- At least 80% of students complete program requirements within 6 years.
- At least 75% of program graduates apply for admission to a supervised practice program
prior to or within 12 months of graduation.
-
Of program graduates who apply to a supervised practice program, at least 75% are
admitted within 12 months of graduation.
- 80% of supervised practice/graduate program directors responding to a survey will
rate program graduates' preparation for supervised practice as “above average” or
better. 5=excellent, 4=above average, 3=average, 2=below average, 1=poor
- Program graduates will provide competent, evidence-based practice to individuals,
families, and communities.
Objective for Goal #2:
-
- The program’s one-year pass rate (graduates who pass the registration exam within
one year of first attempt) on the CDR credentialing exam for dietitian nutritionists
is at least 80%.
- 80% of program graduates responding to an alumni survey will rate the quality of their
preparation for supervised practice programs as “above average” or better. 5=excellent,
4=above average, 3=average, 2=below average, 1=poor.
Note: Program outcomes data are available by request. Please sending an email message
to the program director, Dr. Liz Smith, at elizabethann.smith@mtsu.edu.
Admission Requirements
Prospective students must apply for admission to Middle Tennessee State University.
Although there is not a separate admission to the DPD students should be aware of
the B or better letter grade requirement for many of the prerequisite courses. These
letter grade requirements are to ensure students will be better prepared in the more
rigorous junior and senior level courses, as well as be more competitive when applying
for dietetic internships. Please see the academic map for the courses and prerequisite
grade requirements.
Program Costs and Expenses
Current university tuition costs and expenses can be found on the MTSU tuition website. Students enrolled in the senior-level experiential learning (EXL) courses will be
required to obtain:
- Liability insurance,
- Proof of negative tuberculosis (TB) skin test, (Note: If you don’t have proof Student
Health Services can provide the TB Skin Test for $15)
- Name tag (Approximately $12 to $14)
- MTSU DPD polo shirt (Approximately $25)
Students will not be required to locate their own EXL sites and/or practitioners;
however, students will need to provide their own transportation to the learning sites.
Students are responsible for the costs associated with these requirements.
Program Completion
All students who successfully complete the degree requirements, as listed on the Requirements
page, will receive a verification statement when grades and/or transcripts are officially
posted. Note: Students who are only completing the DPD course requirements and not
obtaining a degree in Nutrition & Food Science must provide the program director with
an official transcript from the university in which the undergraduate degree was obtained
before a verification statement will be granted.
Dietetic Internship
Dietetic Inclusive Centralized Application Services (DICAS)
Most internship programs are using the Online centralized application. The online application must be completed by the stated deadline for both the fall
and spring application periods. Applications are typically due either in February
(matching occurs in April) or in September (matching occurs in November). Currently,
the fee to use DICAS is $50.00 for the first application submitted and $25.00 for
each additional application. Note: Most internship programs also have a separate
application fee that you must pay directly to the program.
Computer Matching for Dietetic Internships
Individuals applying to a supervised practice program need to be aware of computer
matching requirements during the application process. All dietetic internships are
participating in computer matching except for those granted an exemption because they
only accept applications from individuals already enrolled in the respective universities
or employed by the sponsoring institution.
D & D Digital requires all applicants to register for the computer matching process
online and enter contact information, Dietetic Internship priority choices and pay the
$55.00 fee.
Nutrition and Dietetics Technician, Registered (NDTR)
Nutrition and dietetics technicians, registered (NDTRs), are trained in food and nutrition.
They play an important role on health-care and food service management teams. MTSU
DPD graduates who choose not to apply for a supervised practice program during their
senior year or after graduation are eligible to earn the NDTR credential. After completing
the degree in dietetics, program graduates must pass the national examination administered
by the Commission on Dietetic Registration (CDR). For more information regarding the
examination, refer to CDR's website. In order to maintain the credential, a NDTR must complete continuing professional
educational requirements.
