Nutrition - BS, Didactic Program in Dietetics Track
Nutritional sciences prepares majors with a comprehensive knowledge of the biological and social sciences to understand the relationships between nutrients, food components and human health. Prevention of diseases that are related to lifestyle, particularly diet and nutrition, is a focus of the curriculum. Core courses emphasize the role of nutrients in biochemistry, genetics, physiology, microbiology and immunology that promotes wellness and enhances the quality of life. The major also provides an excellent background for those interested in pursuing graduate degrees in biological, nutritional or food sciences; professional degrees in human or veterinary medicine; degrees in dentistry, pharmacy, physical therapy, nursing, public health and other health professions; or dietetic internships.
The Didactic Program in Dietetics (DPD) and the Graduate Degree/Dietetic Internship Program are accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Students who successfully complete the DPD and a dietetic internship are eligible to take the Registration Examination to become a Registered Dietitian (RD).
Three curriculum tracks are offered (General Nutrition, Didactic Program in Dietetics and Molecular and Experimental Nutrition) to provide flexibility in one’s chosen career path. The Nutrition major prepares one for graduate school, corporate wellness positions, health promotion programs, the food industry, public health programs, pharmaceutical sales, clinical dietetics, medical and research laboratories, biotechnology firms, government agencies and related fields. For more information, visit http://nfs.tamu.edu
Didactic Program in Dietetics Track
The Didactic Program in Dietetics (DPD) is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) and is designed to prepare students for meeting the requirements for the credential of Registered Dietician (RD). The DPD provides a strong science base and foundational courses in nutrition for students desiring a dietetic practice in a clinical, therapeutic, community wellness, public health or food production/service setting.
| First Year | ||
|---|---|---|
| Fall | Semester Credit Hours | |
| BIOL 111 | Introductory Biology I | 4 |
| CHEM 119 | Fundamentals of Chemistry I | 4 |
| ENGL 103 or ENGL 104 | Introduction to Rhetoric and Composition or Composition and Rhetoric | 3 |
| NFSC 204 | Perspectives in Nutrition and Food Science | 1 |
| NFSC 210 | Horizons in Nutrition and Food Science | 2 |
| Mathematics 1 | 3 | |
| Semester Credit Hours | 17 | |
| Spring | ||
| BIOL 112 | Introductory Biology II | 4 |
| CHEM 120 | Fundamentals of Chemistry II | 4 |
| American history | 3 | |
| Mathematics 1 | 3 | |
| Semester Credit Hours | 14 | |
| Second Year | ||
| Fall | ||
| CHEM 227 | Organic Chemistry I | 3 |
| CHEM 237 | Organic Chemistry Laboratory | 1 |
| ENGL 210 | Technical and Business Writing | 3 |
| NFSC 203 | Scientific Principles of Human Nutrition | 3 |
| PSYC 107 | Introduction to Psychology | 3 |
| American history | 3 | |
| Semester Credit Hours | 16 | |
| Spring | ||
| CHEM 228 | Organic Chemistry II | 3 |
| NFSC 211 | Scientific Principles of Foods | 4 |
| POLS 206 | American National Government | 3 |
| Creative arts 2 | 3 | |
| Free elective | 3 | |
| Semester Credit Hours | 16 | |
| Third Year | ||
| Fall | ||
| BIOL 319 or VIBS 305 | Integrated Human Anatomy and Physiology I or Biomedical Anatomy | 4 |
| MGMT 309 | Survey of Management | 3 |
| NFSC 301 | Nutrition Through Life | 3 |
| POLS 207 | State and Local Government | 3 |
| Semester Credit Hours | 13 | |
| Spring | ||
| BIOL 320 or VTPP 423 | Integrated Human Anatomy and Physiology II or Biomedical Physiology I | 4 |
| GENE 301 | Comprehensive Genetics | 3 |
| GENE 312 | Comprehensive Genetics Laboratory | 1 |
| NFSC 304 | Food Service Systems Management | 4 |
| NFSC 365 | Nutritional Physiology of Vitamins and Minerals | 3 |
| Semester Credit Hours | 15 | |
| Fourth Year | ||
| Fall | ||
| BICH 410 | Comprehensive Biochemistry I | 3 |
| NFSC 326/ANSC 326 | Food Bacteriology | 3 |
| NFSC 404 | Nutrition Assessment and Planning | 3 |
| NFSC 430 | Community Nutrition | 3 |
| Select one of the following: | 3 | |
| Introduction to Biometry | ||
| Statistical Methods | ||
| Statistical Methods | ||
| Semester Credit Hours | 15 | |
| Spring | ||
| ANTH 205 or ANTH 210 | Peoples and Cultures of the World or Social and Cultural Anthropology | 3 |
| BICH 411 | Comprehensive Biochemistry II | 3 |
| NFSC 407 | Nutrition Care and Therapy | 4 |
| NFSC 475 | Nutrition and Physiological Chemistry | 3 |
| NFSC 481 | Seminar | 1 |
| Semester Credit Hours | 14 | |
| Total Semester Credit Hours | 120 | |
| 1 | MATH prefix required. |
| 2 | The Graduation requirements include a requirement for 3 hours of International and Cultural Diversity and 3 hours of Cultural Discourse. Selection must be from courses on the approved list. Selection can be courses that also satisfy the requirement for social and behavioral sciences; creative arts; language, philosophy and culture; or electives. For more information on core requirements visit the University Core Curriculum catalog page. Use the Creative Arts Elective and ANTH 205, ANTH 210 as Language, Philosophy & Culture to satisfy degree requirements as well as international and cultural diversity and cultural discourse requirements. |
A total of 120 hours is required for graduation; 36 hours of 300/400 level courses are required to meet the Texas A&M University residency requirement.
To be eligible to participate in the DPD program, students must maintain an overall GPR of 3.0 or above and have a grade of at least C in all non-nutrition courses and a grade of at least B in all nutrition courses. See NFSC Academic Advisor for information on specific course listings and eligibility requirements.