The Didactic Program in Dietetics at JSU is accredited by:
The Accreditation Council for Education in Nutrition and Dietetics (ACEND)
120 South Riverside Plaza, Suite 2190
Chicago, IL 60606
Telephone: (800) 877-1600
Following graduation, each student must complete a supervised practice program accredited by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics to qualify for the national examination to become a registered dietitian.
Students must be assessed into the Didactic Dietetics program the last semester of the sophomore year. For assessment into the upper division Didactic Dietetics program, students must successfully complete a career assessment exam and all courses listed for the freshman and sophomore years with a minimum grade point average of 3.00 on a 4.00 scale and must maintain this average throughout the program. Students must also earn a minimum grade of “B” on all science based courses. The assessment process for the Didactic Dietetics program is outlined on the FCS website.
In addition to courses noted below, candidates for graduation must successfully complete all JSU Academic Regulations. More information about general education requirements can be found in the Summary of Degrees/Requirements section of the catalog.
| Freshman | ||
|---|---|---|
| Fall | Hours | |
| EH Composition sequence | 3 | |
| BY 101 & BY 103 | Introductory Biology I and Introductory Biology Lab I | 4 |
| CY 115 | Concepts of General Chemistry I | 4 |
| MS 112 | Precalculus Algebra | 3 |
| FCS 122 | Fundamentals of Food Preparation and Meal Management | 3 |
| SSC 101 | First Year Experience | 0 |
| Hours | 17 | |
| Spring | ||
| EH Composition sequence | 3 | |
| EH 141 | Speech | 3 |
| BY 263 | Human Anatomy and Physiology I | 4 |
| CY 116 | Concepts of General Chemistry II | 4 |
| PSY 201 or SY 221 | Principles of Psychology or Introduction to Sociology | 3 |
| Hours | 17 | |
| Sophomore | ||
| Fall | ||
| Fine Arts | 3 | |
| Literature | 3 | |
| History | 3 | |
| BY 264 | Human Anatomy and Physiology II | 4 |
| FCS 200 | Seminar in Family and Consumer Sciences | 2 |
| FCS 215 or FCS 322 | Introductory Nutrition or Normal Nutrition | 3 |
| Hours | 18 | |
| Spring | ||
| Literature | 3 | |
| History | 3 | |
| MS 204 | Basic Statistics | 3 |
| EC 222 | Principles of Macroeconomics | 3 |
| FCS 328 | Career Paths in Nutrition and Dietetics | 1 |
| CS 201 | Introduction to Information Technology | 3 |
| Hours | 16 | |
| Junior | ||
| Fall | ||
| FCS 323 | Experimental Foods | 3 |
| FCS 326 | Food Safety and Sanitation | 3 |
| FCS 332 | Social Cultural Aspects of Apparel | 3 |
| Select from the following: 1 | 3 | |
| Lifespan Human Development (WI) | ||
| The Developing Child | ||
| Child Growth and Development (WI) and Child Growth and Development Laboratory (WI) | ||
| Contemporary Issues in Human Development | ||
| Hours | 12 | |
| Spring | ||
| FCS 327 | Nutrition in the Life Cycle | 3 |
| FCS 337 | Methods of Nutritional Assessment | 3 |
| FCS 338 | Community Nutrition | 3 |
| FCS 355 | Family Life Education (WI) | 3 |
| Hours | 12 | |
| Senior | ||
| Fall | ||
| FCS 325 | Quantity Food Production | 3 |
| FCS 371 | Management of Family Resources | 3 |
| FCS 420 | Medical Nutrition Therapy I | 3 |
| FCS 429 | Advanced Nutritional Metabolism | 3 |
| General Elective | 1 | |
| Hours | 13 | |
| Spring | ||
| FCS 421 | Medical Nutrition Therapy II | 3 |
| FCS 422 | Foodservice Management | 3 |
| FCS 448 | Alternative Medicine and Dietary Supplements | 3 |
| FCS 458 | Research and Statistical Methods in FCS | 3 |
| FCS 471 | Family Housing and Interiors | 3 |
| Hours | 15 | |
| Total Hours | 120 | |
| 1 | By advisement only. |