Dietetics Major
Why study dietetics at CMU?
The dietetics major at CMU is one of the largest dietetics programs in Michigan. Accredited by the American Dietetics Association, this program prepares students to become registered dietitians. Consider these key features distinguishing this program at CMU:
- Experienced faculty who provide an outstanding educational experience
- Supportive environment aimed at coordinating course work, internship, examination preparation, and job placement
- Undergraduate research opportunities
- Professional development through on-campus organizations such as the Student Dietetic Association
Career outlook
According to the Bureau of Labor Statistics Occupational Outlook Handbook, for all occupations through the year 2014:
- Employment of dietitians is expected to grow 18 to 26 percent as a result of increasing emphasis on disease prevention through improved dietary habits.
- Dietitians and nutritionists need at least a bachelor�s degree in dietetics, foods and nutrition, food service systems management, or a related area.
- A growing and aging population will boost the demand for meals and nutritional counseling in hospitals, residential care facilities, schools, prisons, community health programs, and home health care agencies.
Career Options
Graduates of the dietetics program at CMU will find a variety of career opportunities. Some of these may require additional education.
- Administrative Dietitian
- Clinical Dietitian
- Community Dietitian
- Food Concession Manager
- Dietetic Educator
- Research Dietician
- School Lunch Program Manager
- Sports Dietitian
Program Overview
The course listings below are a representation of what this academic program requires.
For a full review of this program in detail please see our official online academic bulletin
AND consult with an academic advisor. This listing does not include the General Education
courses required for all majors and may not include some program specific information, such as admissions, retention, and termination standards.
(Click on the course name or number for a complete course description.)
Dietetics Major
Completion of this program satisfies the academic requirements of the American Dietetic Association. This enables a student to apply for a Dietetic Internship following graduation. Completion of these requirements and passing of the Registration Examination for Dietitians meet the requirements for Registered Dietitian (R.D.) credential.
( Total: 65-72 semester hours )
(43 hours)
Dietetics Core
3
FNS 160 Introduction to Foods
Basic principles and fundamental processes underlying food preparation. Prerequisite(s): Listed on a signed major or minor or less than 56 semester hours completed.
3
FNS 271 Food and Culture in the United States
Characteristics and effects of food choices among culturally diverse groups within the United States.
3
FNS 361 Experimental Foods
Scientific examination and statistical analysis of the behavior of foods. Prerequisites: FNS 160; CHM 120 & 127 or CHM 131 & 132; STA 282 or HSC 544.
1
FNS 363 Food Safety and Sanitation
Safe handling of foods as related to purchase, storage, preparation, and service. Certification in sanitation by the National Education Foundation is earned by passing exam. Prerequisites: FNS 160.
2
FNS 365 Quantity Food Production
The principles of production: standardized recipes; schedules; forecasting; quality and hazard analysis; yields; principles of cookery in quantity; kitchen departmentalization; production, distribution and service systems. Successful completion of the Michigan Occupational Competency Assessment Center's exam in food management results in credit for this course. Prerequisite: FNS 160.
1
FNS 367 Institutional Food Production Laboratory
Techniques of institutional food preparation and service using a wide variety of equipment. Service to the institution’s target population will be emphasized. Prerequisites: FNS 363 with ServSafe Certification, FNS 365, FNS 370
3
FNS 370 Nutrition
Principles of normal nutrition as related to the health of all age groups. This course is approved for offering in a distance learning format. (University Program Group II- A)
4
FNS 374 Nutrition in the Life Cycle
Nutritional needs across the life span. Introduction to nutritional assessment methods, the physiological basis for nutritional recommendations, and evaluation of nutrition related research. Prerequisite: FNS 370.
3
FNS 463 Menu Planning: Design and Service
Concepts of menu design: copy, layout, types, design, nutrition, construction, pricing techniques and consistency of concept. Service styles and front-of-the-house management presented. Prerequisite: FNS 370.
3
FNS 469 Foodservice Systems Administration
Study of subsystems in institutional foodservices: purchasing, storage controls, cost containment, personnel selection and development, organizing, leadership, decision making, facilities control. Prerequisites: FNS 365. Recommended: FNS 463.
3
FNS 471 Medical Nutrition Therapy I
This course addresses the application of medical nutrition therapy in the treatment and management of injury, illness and other disease conditions. Prerequisites: FNS 370, CHM 421 or 521, BIO 392 or HSC 214 and 215; admission to the Professional Phase of the dietetics program. Pre/Co-requisite(s): FNS 473.
3
FNS 472 Medical Nutrition Therapy II
The application of medical nutrition therapy in the treatment and management of injury, illness, and other disease conditions. Prerequisite(s): FNS 471, admission to the Professional Phase of the Dietetics Program.
4
FNS 473 Advanced Nutrition
Biological needs in human nutrition based on current research and its applications. Prerequisites: FNS 370; BIO 392; CHM 421 or CHM 521.
4
FNS 570 Nutritional Education
Teaching strategies, advising techniques, resources, and motivational techniques as specifically applied to patients/clients in nutrition programs and patient/clients receiving nutrition services. Pre/Co-Requisite: FNS 471.
3
FNS 573 Field Work: Community Nutrition
Consulting, teaching and supportive research experiences in the field with a nutritionally vulnerable group. Prerequisites: FNS 370 and FNS 570.
(5-8 hours)
Other Requirements I
( Note: You must take both CHM 120 and 127 OR CHM 131 and 132. )
4
CHM 120 Survey of Chemistry
Elementary concepts in chemistry. For students on curricula needing minimal chemical background or students with no or weak chemistry background who need additional preparation for CHM 131. Cannot be counted on a Chemistry or Biochemistry major or Chemistry minor. This course is approved for offering in a distance learning format. (University Program Group II-B) Recommended: High school Algebra II or MTH 105 (preferably with a B or better).
1
CHM 127 Introductory Chemistry Laboratory
Elementary laboratory experiments which parallel syllabus in CHM 111 and CHM 120. Recommended for students in dietetics, sports medicine, health education, and elementary/middle school education. Pre/Co-Requisites: CHM 111 or CHM 120. (University Program Group II-B)
4
CHM 131 Introduction to Chemistry I
Fundamental concepts of chemistry including stoichiometry, gas laws, thermochemistry, and molecular structure. CHM 131 and 132 are recommended to constitute the standard one-year course for science majors. Recommended: High school Algebra II or MTH 107 (preferably with a B or better); high school chemistry or CHM 120. (University Program Group II-B)
4
CHM 132 Introduction to Chemistry II
Continuation of CHM 131 including solutions, kinetics, equilibrium, weak acids and bases, thermodynamics, and electrochemistry. Prerequisite: CHM 131. Recommended: a grade of C or better in CHM 131.
(10 hours)
Other Requirements II
( Notes:
- A student opting to take CHM 345 and CHM 346 instead of CHM 342 must have the equivalent of CHM 132 as a prerequisite.
- A student with CHM 345 and CHM 346 may elect CHM 521 and CHM 522, instead of CHM 421. )
3
BIO 208 Microbiology
The biology of microorganisms: bacteria, archaea, viruses, fungi, algae, and protozoa. Prerequisite: BIO 110.
4
CHM 342 Survey of Organic Chemistry
Elementary course covering the field of organic chemistry. Course meets the needs for entrance to some professional schools. No credit toward chemistry major or minor. Prerequisites: One of: CHM 120, 127, or CHM 132 or CHM 161.
3
CHM 421 Survey of Biochemistry
Introductory one-semester Biochemistry course. Intended for students in allied health fields, dietetics, and some biology programs. No credit toward Chemistry/Biochemistry major, Biology/Biomedical Sciences major or Chemistry minor. Prerequisites: CHM 342 or 346.
(4-8 hours)
Other Requirements III
Select one of the following options:
4
BIO 392 Mammalian Physiology
The functioning of the mammalian body and its component parts, with an emphasis on human systems. Prerequisites: 45 credits completed; BIO 208; One of: CHM 132, 161, 342.
4
HSC 214 Human Anatomy
A comprehensive course in the structure of the human body organized by systems. Laboratory work includes identification of fundamental anatomical structures on models and cadavers. Prerequisites: HSC 211 or college level natural science course.
4
HSC 215 Human Physiology
A comprehensive course that studies the function of the organ systems of the human body. Laboratory work in fundamental physiological principles is included. Pre/Co-Requisite: HSC 214.
(3 hours)
Other Requirements IV
Select one of the following:
3
HSC 544 Biostatistics
Computation of vital statistics' rates and other statistical methods applicable to problems in public health.
3
STA 282 Introduction to Statistics
Descriptive statistics, probability, sampling distributions, statistical inference, regression. Course does not count on major, minor in mathematics. Credit may not be earned in both STA 282 and STA 382. Recommended: MTH 105 or competency. This course is approved for offering in a distance learning format.