Dietetics is the practical application of nutrition in the prevention and treatment of disease. Dietetics is an exciting and challenging profession because there are many diseases that are related to nutrition. These include coronary heart disease, high blood pressure, stroke, cancer, diabetes, and obesity. We offer a supportive environment with relatively small class sizes, individual attention from well qualified faculty and opportunities for elective courses. This program is only offered on campus. Additional opportunities for faculty-student interaction are available through student organizations and research projects. Our Student Dietetic Association features many interesting meetings, trips and activities. We have more than 100 dietetics majors in our dietetics program. How to Sign a Dietetics Major
**Full List of Courses
for the Dietetics Major!Students Implement Nutrition Education Mentorship Program
Sarah Peterson (Dietetics Junior) and Lexi Sylvester (Dietetics Senior) mentoring Arrowwood Elementary and White Pine Middle School students in Saginaw, Michigan.
Highlights about the program
- Gain 30 hours of hands-on experience in the community putting all of the knowledge and skills you have learned into practice. Many other programs do not have this type of fieldwork imbedded in their curriculum.
- Program and internship experiences that are both accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), the only accreditation providing eligibility to take the exam to become a Registered Dietitian
- Receive personal attention and develop mentoring relationships with 7 full time faculty, with class sizes averaging 35 students or less
- Utilize our highly technical and innovative Bod Pod and practice the use of air displacement plethysmography to measure body composition and body fat percentage
Central Michigan's Didactic Program in Dietetics (DPD) program five-year average first-time pass rate for taking the RD exam is 93%. The national average is 82%.
Nearly 70% of Dietetic students place into post-baccalaureate internships within the first year of graduation; the national average is 50%.
Required courses include:
FNS 160: Introduction to Foods
FNS 271: Food and Culture in the United States
FNS 364: Foodservice Operations
FNS 370: Nutrition
FNS 374: Nutrition in the Life Cycle