Academic Programs > AGNR Academic Departments > NFSC > Undergraduate Programs > Dietetics > Dietetics Option Four-Year Plan
Dietetics Option Four-Year Plan
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PLEASE BE ADVISED:
Students must receive a grade of “C” or better in all listed courses in MATH, CHEM, BSCI, BCHM, BMGT, NFSC and Restricted Electives. A "D" in any of these courses is not considered passing by the standards of the Department of Nutrition and Food Science. For courses in a sequence, a grade of "C" or better must be earned before the student can proceed to the next course in the sequence.
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Click here for a printable PDF file of the Dietetics four-year plan (Adobe Reader is required to view this file). The Dietetics curriculum has been updated and the new curriculum will be effective beginning in the Fall of 2010. If you began the Dietetics program prior to the Fall of 2010, click here to access the appropriate four-year plan.
The Dietetics curriculum consists of the following courses:
Freshman Year
| Course Credits | Course Name |
| Fall Semester |
|
| *3 |
MATH 113 College Algebra with Applications* or 115 Precalculus (CORE FUND MATH) |
| #*3 | NFSC 100 Elements of Nutrition (CORE LS) |
| #*4 | CHEM 131/132 General Chemistry I with Lab (CORE PL) |
| *3 | ENGL 101 Introduction to Writing (CORE WRITING) |
| 3 | CORE Social or Political History (SH) |
| Spring Semester |
|
| #*4 |
CHEM 231/232 Organic Chemistry I with Lab |
| *4 |
BSCI 105 Principles of Biology (CORE LL) |
| *3 | PSYC 100 Introduction to Psychology (SB) |
| 3 | CORE History or Theory of Art (HA) |
Sophomore Year
| Course Credits | Course Name |
| Fall Semester |
|
| *3 | NFSC 112 Food: Science and Technology (FALL ONLY) |
| #*4 | CHEM 241/242 Organic Chemistry II with Lab |
| *4 | BSCI 223 General Microbiology (CORE LL) |
| 3 | CORE Literature (HL) |
| Spring Semester |
|
| *3 | NFSC 315 Nutrition During the Lifecycle (SPRING ONLY) |
| #*4 | CHEM 271/272 General Chemistry and Energetics |
| *3 | SOCY 100 Introduction to Sociology (CORE SB) |
| 3 | CORE Diversity (D) |
| 3 | CORE HL/HA or HO (COMM200 is strongly recommended, also fulfills Restricted Elective requirement) |
Junior Year
| Course Credits | Course Name |
| Fall Semester |
|
| *3 | NFSC 380 Nutritional Assessment (FALL ONLY) |
| #*3 | BCHM 461 Biochemistry I |
| #*4 | BSCI 330 Cell Biology and Physiology |
| *3 | ENGL 391 Advanced Composition or ENGL 393 Technical Writing (CORE PROF WRITING) |
| Spring Semester |
|
| *3 | NFSC 470 Community Nutrition (SPRING ONLY) |
| #*3 | BCHM 462 Biochemistry II |
| #*4 |
BSCI 440 Mammalian Physiology |
| *3 | BMGT 364 Management and Organization Theory |
| 3 | Elective |
Senior Year
| Course Credits | Course Name |
| Fall Semester |
|
| *#4 | NFSC 440 Advanced Human Nutrition (FALL ONLY) |
| *5 | NFSC 350 Foodservice Operations I (FALL ONLY) |
| *3 | NFSC 421 Food Chemistry (FALL ONLY) |
| *3 | EDMS 451 Introduction to Educational Statistics or BIOM 301 Biometrics |
| Spring Semester |
|
| *4 | NFSC 460 Medical Nutrition Therapy (SPRING ONLY) |
| *3 | NFSC 491 Issues and Problems in Dietetics (CORE Capstone) (SPRING ONLY) |
| *3 | NFSC 430 Food Microbiology (SPRING ONLY) |
| 3 | CORE Advanced Studies (AS) |
| 3 | Restricted Elective** |
**Restricted Electives-NFSC410, NFSC450, NFSC425, EDCP310, BSCI222, BSCI422, COMM200, KNES360, BMGT360, BMGT220, ENST333, AREC250, AREC365, or alternate course by approval of advisor
* Couse required for Dietetic registration
# Course is a prerequisite for admission to the Master's program in Nutrition at the University of Maryland
Notes on the Dietetics Option
- Advising is mandatory for all NFSC students each semester. Students are responsible for arranging the necessary advising appointments, and for making certain that all requirements have been met for graduation. Students should also ask their faculty advisor about career planning and opportunities.
- Certain required courses are given only once a year. These should be noted as they may be prerequisites for other courses. Students should consult carefully with a faculty advisor each semester.
- In some cases the same course may count for two requirements. When a course is “double counted”, however, student only earns credit for one course. An elective may be needed to make up the required credits.
- Students must have Junior standing (at least 56 credits) to register for 300 or 400 level courses (with the exception of NFSC315 which may be taken during the sophomore year).
- Students must receive a grade of “C” or better in all listed courses in MATH, CHEM, BSCI, BCHM, BMGT, NFSC and Restricted Electives. A "D" in any of these courses is not considered passing by the standards of the Department of Nutrition and Food Science. For courses in a sequence, a grade of "C" or better must be earned before the student can proceed to the next course in the sequence.
- Students in the Nutrition and Food Science major are required to take Junior English regardless of their grade in ENGL101.
- PRE-MED/PRE-DENTAL: Students wishing to complete the requirements for the pre-medical school curriculum must also take MATH 220/221 (Calculus I/II) and PHYS 121/122 (Physics I/II). BSCI 222 (Genetics), BSCI 441 (Mammalian Physiology Laboratory) and BSCI 445 (Neurophysiology) are suggested for optimizing MCAT or DCAT performance but are not required for admittance to medical or dental schools. For more information on prerequisites for medical and dental school visit the Division of Letters and Sciences.
- The Food and Nutrition (FAN) Club is involved in activities including bringing in speakers, field trips, community outreach and many others.
- The Dietetics option is accredited by the Commission on Accreditation for Dietetics Education, the credentialing body of the American Dietetic Association, as a Didactic Program in Dietetics (DPD).
Commission on Accreditation for Dietetics Education
120 South Riverside Plaza, Suite 2000
Chicago, IL 60606-6995
(312) 899-0040
Students wishing to become Registered Dietitians must first complete coursework in a Dietetics program that meets the 2008 Eligibility Requirements and Accreditation Standards of the American Dietetic Association. These requirements can be met by completing the Dietetics curriculum at the University of Maryland.
Following completion of the Dietetics curriculum, students must be accepted into and complete a post-baccalaureate Dietetic Internship. These programs help students gain practical experience in clinical dietetics, community nutrition, and foodservice management. After the internship, students must take and pass the Registration Exam for Dietitians.
Student organizations include the Food Science Club, the Student Association of Food Engineering, Science and Technology, and the food and Nutrition (FAN) Club. Activities included sponsoring speakers, community service events, field trips, faculty/student potluck dinners, and participating in Visit Maryland Day. For information about the Food Science Club, contact Dr.Martin Lo at ymlo@umd.edu. For more information regarding the FAN Club contact Margaret Udahogora at mudahogo@umd.edu For more information on Dietetics and the process of becoming a Registered Dietitian, please read our FAQs.
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Last updated: 01/30/2012