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 https://nutrition.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.
Plan of Study Grid First Year |
Fall |
BIOL 111 | Introductory Biology I | 4 |
CHEM 119 | Fundamentals of Chemistry I | 4 |
ENGL 103
| Introduction to Rhetoric and Composition
or Composition and Rhetoric | 3 |
FSTC 210 | | 2 |
NUTR 204/FSTC 204 | Perspectives in Nutrition and Food Science | 1 |
1 | 3 |
| Semester Credit Hours | 17 |
Spring |
BIOL 112 | Introductory Biology II | 4 |
CHEM 120 | Fundamentals of Chemistry II | 4 |
| 3 |
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 Professional Writing | 3 |
NUTR 203 | Scientific Principles of Human Nutrition | 3 |
PBSI 107 | Introduction to Psychology | 3 |
| 3 |
| Semester Credit Hours | 16 |
Spring |
CHEM 228 | Organic Chemistry II | 3 |
NUTR 211 | Scientific Principles of Foods | 4 |
POLS 206 | American National Government | 3 |
2 | 3 |
| 3 |
| Semester Credit Hours | 16 |
Third Year |
Fall |
BIOL 319
| Integrated Human Anatomy and Physiology I
or Biomedical Anatomy | 4 |
MGMT 309 | Survey of Management | 3 |
NUTR 301 | Nutrition Through Life | 3 |
POLS 207 | State and Local Government | 3 |
| Semester Credit Hours | 13 |
Spring |
BIOL 320
| Integrated Human Anatomy and Physiology II
or Biomedical Physiology I | 4 |
GENE 301 | Comprehensive Genetics | 3 |
GENE 312 | Comprehensive Genetics Laboratory | 1 |
NUTR 304 | Food Service Systems Management | 4 |
NUTR 365 | Nutritional Physiology of Vitamins and Minerals | 3 |
| Semester Credit Hours | 15 |
Fourth Year |
Fall |
ANSC 326/FSTC 326 | Food Bacteriology | 3 |
BICH 410 | Comprehensive Biochemistry I | 3 |
NUTR 404 | Nutrition Assessment and Planning | 3 |
NUTR 430 | Community Nutrition | 3 |
| 3 |
| Introduction to Biometry | |
| Statistical Methods | |
| Statistical Methods | |
| Semester Credit Hours | 15 |
Spring |
ANTH 205
| Peoples and Cultures of the World
or Social and Cultural Anthropology | 3 |
BICH 411 | Comprehensive Biochemistry II | 3 |
NUTR 407 | Nutrition Care and Therapy | 4 |
NUTR 475 | Nutrition and Physiological Chemistry | 3 |
NUTR 481 | Seminar | 1 |
| Semester Credit Hours | 14 |
| Total Semester Credit Hours | 120 |
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.