The Nutrition & Dietetics degree is designed to provide a pathway into the Master of Science in Dietetics at MSU. To become a Registered Dietitian Nutritionist (RDN), a graduate degree and 1000 hours of Supervised Experiential Learning are required. The Professional Program in Dietetics at MSU is a "transitional Master's" where students can combine the Bachelor's in Nutrition & Dietetics with the Master's in Dietetics, which includes 1000 hours of Supervised Experiential Learning and the entire pathway can be completed in 5 years. Interested students are strongly encouraged to reach out to the program director for careful academic planning to be able to achieve this pathway in 5 years.
Program Requirements
Required General Education
This course is an introduction to organic chemistry and biological chemistry. The laboratory will reinforce lecture.
- Prerequisites:
- CHEM 106 or high school chemistry
- Goal Areas:
- GE-02, GE-03
This class will explore the complex modern food system from a systems lens, including the development, establishment, and execution of policies regarding the production and availability of food and food/nutrition practices as well as the environmental impact of those practices. Policies that are explicit (set by law) and implicit (not the result of legislation) and the programs that derive from them will be explored. Agricultural systems and policies at the personal, local, national and global level will be considered.
- Prerequisites:
- none
- Goal Areas:
- GE-10
Prerequisites to the Major
This course is designed for nursing and allied health sciences majors and will prepare them for advanced coursework in their majors. The course will focus on human anatomy and physiology with emphasis on the structure and function of the systems of the body. Special emphasis will be placed on cell structure and function, tissues, metabolism and major organ systems including the integumentary system, the skeletal system, joints, muscle and muscular system, and nervous system, and special senses. Lab included with dissection.
- Prerequisites:
- none
This course is designed for nursing and allied health sciences majors and will prepare them for advanced coursework in their majors. This course will focus on human anatomy and physiology with emphasis on the structure and function of the systems of the body. Special emphasis will be placed on cells, tissues, structure and function of major organ systems including endocrine, cardiovascular, lymphatic, immune, respiratory, digestive, urinary, and reproductive systems, and development. Lab included with dissection.
- Prerequisites:
- none
The science of six nutrient classes, including digestion through metabolism and excretion, sources, functions, deficiencies and excess symptoms. The course covers the foundational knowledge and application of nutrition knowledge to clinical care, including weight control and common chronic conditions requiring nutrition therapy.
- Prerequisites:
- Select One Course: CHEM 106 or CHEM 111
For health care personnel, emphasis on spelling, pronunciation and meaning.
- Prerequisites:
- none
Major Common Core
Introduces students to basic food science, food preparation and culinary techniques. The course is taught from the lens of different global cultures and the roles of individuals and nations in a global context using food habits as a model. Foods from around the world are prepared by students to develop culinary skills.
- Prerequisites:
- none
The primary focus of this course is to train students to obtain certification at the manager level for the national ServSafe certification examination. The course covers critical food safety principles, microbiological hazards and management techniques and is sufficient for covering the core material required by the National Restaurant Association. Students will complete the national exam as part of the outcomes of the course.
- Prerequisites:
- none
This course examines the complex interplay between psychological, physiological, social, and environmental factors that shape eating behaviors. Students will examine the science of hunger and satiety, the impact of diet culture, emotional and social influences on eating, and the broader food environment. Through readings, reflective journaling, and applied practice, students will develop both academic knowledge and personal insight into eating behaviors. Special attention will be given to non-diet approaches and interprofessional collaboration in promoting well-being. Ideal for students in nutrition, psychology, public health, and other health-related fields.
- Prerequisites:
- none
This class will explore why, how, and when physical and chemical phenomena occur during the preparation of food. Includes discussion and laboratory experience demonstrating how preparation methods affect food quality, composition, and nutritive value. Includes National Restaurant Association ServSafe Certification.
- Prerequisites:
- FCS 150
This class will explore the foundational principles of foodservice management, including the specific management principles, the procurement of food, leadership, human resource management, cost accounting, marketing and accountability.
- Prerequisites:
- none
This class is a laboratory and experiential learning course. The class will explore the foundational principles of foodservice management including menu planning, inventory control, food production, recipe standardization and costing. Students will plan, market, implement, deliver and assess a quantity meal during the semester.
- Prerequisites:
- none
This class is an in-depth study and practice of nutrition assessment techniques through experiential learning. The class will cover concepts and skills related to nutrition focused patient assessment, including the nutrition care process, nutrition screening, dietary histories, anthropometric measurements and laboratory interpretations in various age groups and conditions.
- Prerequisites:
- FCS 242
This course explores the dynamic relationship between nutrition and physical activity throughout different stages of life-from childhood and adolescence to adulthood and older age. Students will examine how nutritional needs and dietary strategies vary based on age, activity level, health status, and performance goals. The course integrates current research, evidence-based guidelines, and practical applications to support optimal health, fitness, and athletic performance across the lifespan. Special attention is given to the role of nutrition in growth, development, injury prevention, recovery, and the management of chronic conditions.
- Prerequisites:
- FCS 242 and FCS 380
This class is an advanced course in human metabolism, emphasizing the function and interaction of nutrients in metabolic and physiological processes.
- Prerequisites:
- CHEM 111, FCS 242
This course will explore the current literature and understandings of advanced metabolism, cellular physiology and genetics, including concepts of epigenetics and nutrigenomics. The course will explore theories of personalized nutrition.
- Prerequisites:
- FCS 460 or FCS 560
This class explores nutrition needs across the lifecycle from preconception through pregnancy and lactation and from infancy to end of life. Utilizing a case-study and experiential learning approach, the course will cover nutrient requirements, nutritional risk and health over the lifespan.
- Prerequisites:
- FCS 242
This class is the first in a series of two courses which explore the role of Medical Nutrition Therapy in the healthcare system. Utilizing a case-study and experiential learning approach, the course will cover pathophysiology and use of the Nutrition Care Process in normal and malnourished states. Must be accepted into the Professional Program in Dietetics.
- Prerequisites:
- none
This class is the second in a series of two courses which explore the role of Medical Nutrition Therapy in the healthcare system. Utilizing a case-study and experiential learning approach, the course will cover pathophysiology and use of the Nutrition Care Process in normal and more complex malnourished states.
- Prerequisites:
- FCS 560
A scheduled, supervised work assignment that includes on-site experiences in a nutrition-related area.
- Prerequisites:
- none
Behavior Change Foundations and Strategies (3 semester credits) is a course that focuses upon the complexity of health behavior change and the skills necessary for a health promotion professional to assess, plan, and evaluate behavior change interventions for individuals and communities. Health behavior change theories and strategies will be discussed. Topics covered in class will include: behavior modification, goal setting, self-management, coping skills, and social support. Emphasis will also be given to the impact of policy and environmental influences on behavior.
- Prerequisites:
- none
Focuses on entry-level competencies related to the administration and management of health education programs. These include obtaining acceptance and support for programs, leadership, managing human resources, facilitating partnerships in support of health education, grant writing, and training individuals involved in the implementation of health education.
- Prerequisites:
- FCS 380 or HLTH 380W
Other Graduation Requirements
Students must complete 6 total credits of FCS593 Supervised Experiential Learning I and complete all associated field experiences satisfactorily to meet program competencies.
4-Year Plan
The 4-Year Plan is a model for completing your degree in a timely manner. Your individual 4-Year plan may change based on a number of variables including transfer courses and the semester/year you start your major. Carefully work with your academic advisors to devise your own unique plan.
* Please meet with your advisor on appropriate course selection to meet your educational and degree goals.
First Year
Fall - 16 Credits
Spring - 17 Credits
This course is an introduction to organic chemistry and biological chemistry. The laboratory will reinforce lecture.
- Prerequisites:
- CHEM 106 or high school chemistry
- Goal Areas:
- GE-02, GE-03
Second Year
Fall - 16 Credits
This course is designed for nursing and allied health sciences majors and will prepare them for advanced coursework in their majors. The course will focus on human anatomy and physiology with emphasis on the structure and function of the systems of the body. Special emphasis will be placed on cell structure and function, tissues, metabolism and major organ systems including the integumentary system, the skeletal system, joints, muscle and muscular system, and nervous system, and special senses. Lab included with dissection.
- Prerequisites:
- none
For health care personnel, emphasis on spelling, pronunciation and meaning.
- Prerequisites:
- none
Spring - 16 Credits
This course is designed for nursing and allied health sciences majors and will prepare them for advanced coursework in their majors. This course will focus on human anatomy and physiology with emphasis on the structure and function of the systems of the body. Special emphasis will be placed on cells, tissues, structure and function of major organ systems including endocrine, cardiovascular, lymphatic, immune, respiratory, digestive, urinary, and reproductive systems, and development. Lab included with dissection.
- Prerequisites:
- none
The science of six nutrient classes, including digestion through metabolism and excretion, sources, functions, deficiencies and excess symptoms. The course covers the foundational knowledge and application of nutrition knowledge to clinical care, including weight control and common chronic conditions requiring nutrition therapy.
- Prerequisites:
- Select One Course: CHEM 106 or CHEM 111
Third Year
Fall - 15 Credits
Introduces students to basic food science, food preparation and culinary techniques. The course is taught from the lens of different global cultures and the roles of individuals and nations in a global context using food habits as a model. Foods from around the world are prepared by students to develop culinary skills.
- Prerequisites:
- none
This class will explore the complex modern food system from a systems lens, including the development, establishment, and execution of policies regarding the production and availability of food and food/nutrition practices as well as the environmental impact of those practices. Policies that are explicit (set by law) and implicit (not the result of legislation) and the programs that derive from them will be explored. Agricultural systems and policies at the personal, local, national and global level will be considered.
- Prerequisites:
- none
- Goal Areas:
- GE-10
This course examines the complex interplay between psychological, physiological, social, and environmental factors that shape eating behaviors. Students will examine the science of hunger and satiety, the impact of diet culture, emotional and social influences on eating, and the broader food environment. Through readings, reflective journaling, and applied practice, students will develop both academic knowledge and personal insight into eating behaviors. Special attention will be given to non-diet approaches and interprofessional collaboration in promoting well-being. Ideal for students in nutrition, psychology, public health, and other health-related fields.
- Prerequisites:
- none
This class will explore the foundational principles of foodservice management, including the specific management principles, the procurement of food, leadership, human resource management, cost accounting, marketing and accountability.
- Prerequisites:
- none
This class is an advanced course in human metabolism, emphasizing the function and interaction of nutrients in metabolic and physiological processes.
- Prerequisites:
- CHEM 111, FCS 242
Spring - 15 Credits
The primary focus of this course is to train students to obtain certification at the manager level for the national ServSafe certification examination. The course covers critical food safety principles, microbiological hazards and management techniques and is sufficient for covering the core material required by the National Restaurant Association. Students will complete the national exam as part of the outcomes of the course.
- Prerequisites:
- none
This class is a laboratory and experiential learning course. The class will explore the foundational principles of foodservice management including menu planning, inventory control, food production, recipe standardization and costing. Students will plan, market, implement, deliver and assess a quantity meal during the semester.
- Prerequisites:
- none
This class is an in-depth study and practice of nutrition assessment techniques through experiential learning. The class will cover concepts and skills related to nutrition focused patient assessment, including the nutrition care process, nutrition screening, dietary histories, anthropometric measurements and laboratory interpretations in various age groups and conditions.
- Prerequisites:
- FCS 242
Behavior Change Foundations and Strategies (3 semester credits) is a course that focuses upon the complexity of health behavior change and the skills necessary for a health promotion professional to assess, plan, and evaluate behavior change interventions for individuals and communities. Health behavior change theories and strategies will be discussed. Topics covered in class will include: behavior modification, goal setting, self-management, coping skills, and social support. Emphasis will also be given to the impact of policy and environmental influences on behavior.
- Prerequisites:
- none
Fourth Year
Fall - 13 Credits
This course explores the dynamic relationship between nutrition and physical activity throughout different stages of life-from childhood and adolescence to adulthood and older age. Students will examine how nutritional needs and dietary strategies vary based on age, activity level, health status, and performance goals. The course integrates current research, evidence-based guidelines, and practical applications to support optimal health, fitness, and athletic performance across the lifespan. Special attention is given to the role of nutrition in growth, development, injury prevention, recovery, and the management of chronic conditions.
- Prerequisites:
- FCS 242 and FCS 380
Focuses on entry-level competencies related to the administration and management of health education programs. These include obtaining acceptance and support for programs, leadership, managing human resources, facilitating partnerships in support of health education, grant writing, and training individuals involved in the implementation of health education.
- Prerequisites:
- FCS 380 or HLTH 380W
Spring - 12 Credits
This course will explore the current literature and understandings of advanced metabolism, cellular physiology and genetics, including concepts of epigenetics and nutrigenomics. The course will explore theories of personalized nutrition.
- Prerequisites:
- FCS 460 or FCS 560
This class explores nutrition needs across the lifecycle from preconception through pregnancy and lactation and from infancy to end of life. Utilizing a case-study and experiential learning approach, the course will cover nutrient requirements, nutritional risk and health over the lifespan.
- Prerequisites:
- FCS 242
Policies
Admission Policies
Students in the major intending to apply to the Professional Program in Dietetics, a transitional master's program which leads to the MS in Dietetics and eligibility to sit for the national Registered Dietitian Nutritionist (RDN) exam, should meet with the Dietetics Program for careful academic planning.
Progression Policies
A "C" or better (no C-) grade is required in all courses required by the major.
Degree
Bachelor of Science
Major Credits
66
Total Credits
120
Locations
Mankato
Career Cluster
Health Science