NUTRITION & DIETETICS, Dietetics Option

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1 NUTRITION & DIETETICS, Dietetics Option Effective Fall 2010 College of the Environment & Life Sciences (CELS) Department: UC Advisor: Option: Credits: Nutrition and Food Sciences (NFS), , Cathy English PhD, RD, , Dietetics 120 credits The Major: Dietetics is the application of knowledge about food and nutrition to help people achieve and maintain health throughout the life span. An important component of health care, dietetics integrates knowledge of food, nutrition, management, basic sciences, and social sciences to improve the dietary intake and health of individuals and communities. The Dietetics Option is accredited by the American Dietetic Association and is required of all students planning to become Registered Dietitians. The option provides students with a background in clinical, community, and administrative dietetics. Following graduation, students qualify for the professional title of Registered Dietitian by completing an accredited dietetic internship program and passing a national exam. Admission to dietetic internship programs is competitive. Students are encouraged to gain paid or volunteer experience in a healthcare facility, community nutrition program, or foodservice institution. Supervised field experiences are also available for juniors and seniors. Career Options: Dietitians are health professionals who practice in a variety of settings including hospitals, healthcare facilities, wellness programs, schools, businesses, and government and community agencies. Others are in private practice. Transfer out of UC: Students will be admitted to the Nutrition and Dietetics degree program in CELS from UC after completing a minimum of 30 credits, including CHM 103/105, CHM 124/126, BIO 121, NFS 210, NFS 276, NFS 394 or NFS 375, WRT 104, COM 100, and STA 220. Students must have earned a 3.0 average in these classes with no less than a C in any one class to be admitted to the Dietetics Option. Admission to the Nutrition and Dietetics program is limited to incoming freshmen only; all other students are admitted on a space available basis. Please contact the Department for more information. The following is an example of the typical course schedule for the first 4 semesters for a student majoring in Nutrition & Dietetics. These are recommended course selections for NFS majors in University College; there will be variation based on course availability and schedule restraints. Some classes are not offered every semester. It is important to plan ahead and consult with your advisor to allow yourself time to enroll in the classes you wish to take. Semester I (Fall) URI Freshman at URI 1 SOC Sociology 3 WRT Composition 3 NFS 210 Applied General Nutrition 4 CHM 103, 105 General Chemistry, Lab 4 Total credits: 15 Semester III (Fall) BIO Human Anatomy 4 STA Statistics 3 NFS 375 Foodservice Management I 3 Total credits: 13 Semester II (Spring) COM 100 Communications 3 PSY Psychology 3 CHM 124, 126 Organic Chemistry, Lab 4 NFS Intro. Nutrition/Dietetics 1 NFS Food, Nutrition, People 3 Total credits: 17 Semester IV (Spring) BIO Human Physiology 3 NFS 376 Foodservice Management II 4 Supporting Elective 3 Free elective 3 Total credits: 16 For more information about the major contact the NFS University College advisor listed above.

2 Effective Fall 2010 General Education (36 credits): General Education Mathematical and Quantitative Reasoning (MQ), Natural Sciences (N), Social Science (S), and English Communication (EC) requirements are satisfied by courses taken as part of the major. To complete the General Education requirements, students select 15 credits from Letters (L), Fine Arts and Literature (A), and Foreign Language / Cross-cultural Competence (FC), with no more than 6 credits in any one category. Introductory Professional Courses (minimum grade of C required for graduation): NFS Introduction to Nutrition and Dietetics (1 credit) NFS 210 Applied General Nutrition (4 credits) NFS Food, Nutrition and People (3 credits) Basic Sciences (minimum grade of C required for graduation): BIO Human Anatomy (4 credits) BIO Human Physiology (3 credits) CHM 103/105 - General Chemistry, Lab (4 credits) CHM 124/126 - Organic Chemistry, Lab (4 credits) BCH Biochemistry (3 credits) MIC Introductory Medical Microbiology (4 credits) Concentration (minimum grade of C required for graduation): NFS Scientific Principles of Food I (4 credits) NFS Scientific Principles of Food II (3 credits) NFS Foodservice Management I (3 credits) NFS Foodservice Management II (4 credits) NFS Nutrition in the Lifecycle I (3 credits) NFS Nutrition in the Lifecycle II (3 credits) NFS Professional Issues in Nutrition and Dietetics (1 credit) NFS Macronutrient Metabolism (3 credits) NFS 441 Micronutrient Nutrition (3 credits) NFS Nutrition Assessment (3 credits) NFS Nutrition and Disease (3 credits) NFS Nutrition Education (3 credits) NFS 495 Practicum (3 credits) Supporting Electives: Students will select 9 credits in supporting elective courses, including BUS 341, to help them develop their understanding of the field of dietetics. Free Electives: Students will select 9 credits in elective courses. Graduation Requirements: Students must maintain a 3.0 average in all required courses (NFS courses, science courses, and the remaining degree courses), with no less than a C in any one class, in order to graduate. For more information about the major contact the NFS University College advisor listed above.

3 Major: Nutrition & Dietetics - Dietetics Option Student: Advisor: General Education: (38) Basic Sciences (19) EC: COM 100 WRT 104 CHM 105 b CHM 124/126 b MQ: STA 220 BCH 211 BIO 121 a N: CHM 103 NFS 210 a BIO 242 MIC 201 a S: PSY 113 SOC 100 L: Introductory Professional Courses (4) A: NFS 110 b NFS 276 FC: URI 101 b Supporting Electives (9) A total of 15 credits from L, A, and FC with no more than BUS 341 (3) (3) 6 credits in one area. URI 101 is required of incoming freshmen and transfer students with less than 24 credits; (3) otherwise add 1 credit to free electives. Students planning on attending graduate school are strongly encouraged to take STA 308. Concentration (41) NFS 336 a NFS 337 a Free Electives (9) NFS 375 NFS 376 a ( ) ( ) NFS 394 NFS 395 NFS 440 NFS 441 ( ) ( ) NFS 443 a NFS 444 NFS 458 NFS 495 NFS 410 b All courses are 3 credits unless indicated Effective Fall 2010, 120 credits ( a = 4 credit course, b = 1 credit course).

4 Nutrition and Dietetics Major Basic Sciences (minimum grade of C required for graduation): BIO Human Anatomy (4 credits) BIO Human Physiology (3 credits) CHM 103/105 - General Chemistry, Lab (4 credits) CHM 124/126 - Organic Chemistry, Lab (4 credits) BCH Biochemistry (3 credits) MIC Introductory Medical Microbiology (4 credits) NFS Courses (minimum grade of C required for graduation): NFS Introduction to Nutrition and Dietetics (1 credit) NFS 210 Applied General Nutrition (4 credits) NFS Food, Nutrition and People (3 credits) NFS Scientific Principles of Food I (4 credits) NFS Scientific Principles of Food II (4 credits) NFS Foodservice Management I (3 credits) NFS Foodservice Management II (4 credits) NFS Nutrition in the Lifecycle I (3 credits) NFS Nutrition in the Lifecycle II (3 credits) NFS Professional Issues in Nutrition and Dietetics (1 credit) NFS Macronutrient Metabolism (3 credits) NFS 441 Micronutrient Nutrition (3 credits) NFS Nutrition Assessment (4 credits) NFS Nutrition and Disease (3 credits) NFS Nutrition Education (3 credits) NFS 495 Practicum (3 credits) Admission Requirements: Students will be admitted to the Nutrition and Dietetics degree program in CELS from UC after completing a minimum of 30 credits, including CHM 103/105, CHM 124/126, BIO 121, NFS 207 or 210, NFS 276, NFS 394 or NFS 375, WRT 104, COM 100, and STA 220. Students must have earned a 3.0 average in these classes with no less than a C in any one class to be admitted to the Dietetics Option; students must have earned a 2.5 average in these classes with no less than a C in any one class to be admitted to the Nutrition Option. Admission to the Nutrition and Dietetics program is limited to incoming freshmen only; all other students are admitted on a space available basis. Please contact the Department for more information. Graduation Requirements: To graduate from the Dietetics option, students must maintain a 3.0 average in all required courses (NFS courses, science courses, and the remaining degree courses), with no less than a C in any one class. Students must maintain a 2.5 average in all required courses (NFS courses, science courses, and the remaining degree courses) in order to graduate from the Nutrition Option. Students are encouraged to use supporting elective and free elective courses to study disciplines related to the field.

5 Major: Nutrition & Dietetics - Nutrition Option Student: General Education: (38) Advisor: Concentration (20 credits) EC: COM 100 WRT 104 NFS 394 NFS 395 MQ: STA 220 NFS 410 b NFS 336 a N: CHM 103 NFS 210 a NFS 440 NFS 441 S: NFS 458 L: Track 1 - Nutrition Sciences (19 credits) A: NFS 337 a NFS 451 FC: NFS 495 NFS URI 101 b NFS NFS Two courses must be selected from courses designated as (includes 9 credits of NFS courses - see next page) "D". A total of 15 credits from L, A, and FC with no more than 6 credits in one area. URI 101 is required of incoming Track 2 - Health Promotion (19 credits) freshmen and transfer students with less than 24 credits; NFS 360 NFS 495 otherwise add 1 credit to free electives. NFS 443 a NFS 444 Basic Sciences (19) NFS NFS (includes 6 credits of NFS courses - see next page) CHM 105 b CHM 124/126 b Track 3 - Foods (20 credits) BCH 211 BIO 121 a NFS 337 a NFS 451 BIO 242 MIC 201 a NFS 375 NFS 376 a Introductory Professional Courses (4) NFS 110 b NFS 276 NFS NFS (includes 6 credits of NFS courses - see next page) Supporting Electives (12) Free Electives (8-9*) ( ) _ ( ) ( ) ( ) ( ) All courses are 3 credits unless indicated. ( a =4 credit course; b =1 credit course) Effective September 2010, 120 credits *9 credits for Tracks 1 & 2, 8 credits for Track 3)

6 Nutrition and Dietetics Major Basic Sciences (minimum grade of C required for graduation): BIO Human Anatomy (4 credits) BIO Human Physiology (3 credits) CHM 103/105 - General Chemistry, Lab (4 credits) CHM 124/126 - Organic Chemistry, Lab (4 credits) BCH Biochemistry (3 credits) MIC Introductory Medical Microbiology (4 credits) NFS Courses (minimum grade of C required for graduation): NFS Introduction to Nutrition and Dietetics (1 credit) NFS 210 Applied General Nutrition (4 credits) NFS Food, Nutrition and People (3 credits) NFS Scientific Principles of Food I (4 credits) NFS Scientific Principles of Food II (4 credits) NFS Foodservice Management I (3 credits) NFS Foodservice Management II (4 credits) NFS Nutrition in the Lifecycle I (3 credits) NFS Nutrition in the Lifecycle II (3 credits) NFS Professional Issues in Nutrition and Dietetics (1 credit) NFS Macronutrient Metabolism (3 credits) NFS 441 Micronutrient Nutrition (3 credits) NFS Nutrition Assessment (4 credits) NFS Nutrition and Disease (3 credits) NFS Nutrition Education (3 credits) NFS 495 Practicum (3 credits) Admission Requirements: Students will be admitted to the Nutrition and Dietetics degree program in CELS from UC after completing a minimum of 30 credits, including CHM 103/105, CHM 124/126, BIO 121, NFS 207 or 210, NFS 276, NFS 394 or NFS 375, WRT 104, COM 100, and STA 220. Students must have earned a 3.0 average in these classes with no less than a C in any one class to be admitted to the Dietetics Option; students must have earned a 2.5 average in these classes with no less than a C in any one class to be admitted to the Nutrition Option. Admission to the Nutrition and Dietetics program is limited to incoming freshmen only; all other students are admitted on a space available basis. Please contact the Department for more information. Graduation Requirements: To graduate from the Dietetics option, students must maintain a 3.0 average in all required courses (NFS courses, science courses, and the remaining degree courses), with no less than a C in any one class. Students must maintain a 2.5 average in all required courses (NFS courses, science courses, and the remaining degree courses) in order to graduate from the Nutrition Option. Students are encouraged to use supporting elective and free elective courses to study disciplines related to the field.

7 NUTRITION & DIETETICS, Nutrition Option Effective Fall 2010 College of the Environment & Life Sciences (CELS) Department: UC Advisor: Option: Credits: Nutrition and Food Sciences (NFS), , Cathy English PhD, RD, , Nutrition 120 credits The Major: Nutritionists study the role of nutrients, the body s requirements for nutrients throughout life, and the effects of inadequate intakes on health and well-being. Nutritionists also study the social, economic, cultural, and psychological implications of food and eating. The Nutrition Option is designed for students who want to study nutrition but do not plan to become Registered Dietitians. There are three tracks available which provide focused training in specific areas of nutrition: Nutrition Science designed for students who want to study the science of nutrition and use this background for advanced study in the field or admission to professional health programs. Health Promotion designed for students who want to work with the public in preventative health education programs. Foods designed for students who want to work in the foodservice management, food safety, or food sustainability. Transfer out of UC: Students will be admitted to the Nutrition and Dietetics degree program in CELS from UC after completing a minimum of 30 credits, including CHM 103/105, CHM 124/126, BIO 121, NFS 210, NFS 276, NFS 394, WRT 104, COM 100, and STA 220. Students must have earned a 2.5 average in these classes with no less than a C in any one class to be admitted to the Nutrition option. Admission to the Nutrition and Dietetics program is limited to incoming freshmen only; all other students are admitted on a space available basis. Please contact the Department for more information. The following is an example of the typical course schedule for the first 4 semesters for a student majoring in Nutrition & Dietetics. These are recommended course selections for NFS majors in University College; there will be variation based on course availability and schedule restraints. Some classes are not offered every semester. It is important to plan ahead and consult with your advisor to allow yourself time to enroll in the classes you wish to take. Semester I (Fall) URI Freshman at URI 1 WRT Composition 3 NFS Applied General Nutrition 4 CHM 103, 105 General Chemistry, Lab 4 Total credits: 15 Semester II (Spring) COM Communications 3 CHM 124, 126 Organic Chemistry, Lab 4 NFS Intro. Nutrition/Dietetics 1 NFS Food, Nutrition, People 3 Total credits: 17 Semester III (Fall) BIO Anatomy 4 STA Statistics 3 NFS Nutrition in the Lifecycle I 3 Total credits: 13 Semester IV (Spring) BIO Physiology 3 NFS 395 Nutrition in the Lifecycle II 3 Supporting Elective 3 Free Elective 3 Total credits: 15

8 Effective Fall 2010 General Education (36 credits): General Education Mathematics and Quantitative Reasoning (MQ), Natural Sciences (N), and English Communication (EC) requirements are satisfied by courses taken as part of the major. To complete the General Education requirements, students must select 6 credits from Social Sciences (S), and 15 credits from Letters (L), Fine Arts and Literature (A), and Foreign Language / Cross-cultural Competence (FC), with no more than 6 credits in any one category. Introductory Professional Courses (minimum grade of C required for graduation): NFS Introduction to Nutrition and Dietetics (1 credit) NFS Applied General Nutrition (4 credits) NFS Food, Nutrition and People (3 credits) Basic Sciences (minimum grade of C required for graduation): BIO Human Anatomy (4 credits) BIO Human Physiology (3 credits) CHM 103/105 - General Chemistry, Lab (4 credits) CHM 124/126 - Organic Chemistry, Lab (4 credits) BCH Biochemistry (3 credits) MIC Introductory Medical Microbiology (4 credits) Concentration (minimum grade of C required for graduation): NFS 336 Scientific Principles of Foods I (4 credits) NFS Nutrition in the Lifecycle I (3 credits) NFS Nutrition in the Lifecycle II (3 credits) NFS Professional Issues in Nutrition and Dietetics (1 credit) NFS 440 Macronutrient Metabolism (3 credits) NFS 441 Micronutrient Nutrition (3 credits) NFS Nutrition Education (3 credits) In addition to the core concentration courses, students will select the following based upon the track selected: Nutrition Science NFS 337, 451, 495, and 3 additional NFS courses based on their area of interest. Health Promotion NFS 360, 443, 444, 495, and 2 additional NFS courses based on their area of interest. Foods NFS 337, 375, 376, 451, and 2 additional NFS courses based on their area of interest. Supporting Electives: Students will select 12 credits in supporting elective courses to help them develop their understanding of the field of nutrition. Free Electives: Students will select 8-9 credits in elective courses. Graduation Requirements: Students must maintain a 2.5 average in all required courses (NFS courses, science courses, and the remaining degree courses) in order to graduate.

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