Nutrition and Dietetics (BS)
The Bachelor of Science in Nutrition and Dietetics is designed to fulfill the requirements for a student going on to complete the Master of Science in Dietetics at MSU as part of a transitional master’s degree. Completion of the Bachelor’s degree without subsequent completion of the Master’s in Dietetics would not lead to eligibility for taking the national registration exam to become a Registered Dietitian Nutritionist (RDN). Students wishing to complete the Bachelor of Science in Nutrition and Dietetics alone should meet with their faculty advisor in the Department for advising specific to their career goals. Students coming to MSU as transfer, change of major or with a previous degree should meet with the Dietetics Program Director for careful planning of their academic pathway here and any consideration of Prior Learning Credit.
Program Requirements
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Required General Education |
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Biol271: Microbiology (4cr) |
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Chem111: Chemistry of Life Processes Part II (5cr) |
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GWS250: Health, Wealth & Power (3cr) |
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Prerequisites to the Major: |
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Biol201: Anatomy and Physiology I (4cr) |
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Biol202: Anatomy and Physiology II (4cr) |
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FCS150: Cooking & Culture (3cr) |
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FCS242: Nutrition for Healthcare Professionals (3cr) |
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Hlth321: Medical Terminology (3cr) |
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Major Common Core: |
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CIS113: Health, Humanities & Informatics (3cr) |
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FCS280: Food Systems & Policies (3cr) |
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FCS340: Food Science (4cr) |
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FCS375: Foodservice Management Principles (3cr) |
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FCS376: Quantity Food Production (4cr) |
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FCS380: Nutrition Focused Assessment (3cr) |
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FCS440: Advanced Human Nutrition (3cr) |
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FCS463: Nutrient Metabolism and Genetics (3cr) |
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FCS476: Nutrition Across the Lifecycle (3cr) |
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FCS480W: Applied Food Science (3cr) |
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FCS483: Adult & Technical Education in FCS (3cr) |
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FCS560:Foundations of Medical Nutrition Therapy(3cr) |
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FCS562: Advanced Medical Nutrition Therapy (3cr) |
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FCS593: Supervised Experiential Learning (6cr total) |
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Hlth410W: Current Health Issues (3cr) |
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Hlth477: Behavior Change Foundations (3cr) |
Degree Plan
4-Year Plan
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First Fall |
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Any Goal 1a (English Composition) – 4cr |
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Any Goal 1b (Speech & Oral Reasoning) – 3cr |
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Chem106: Chem. Of Life Processes I (if needed) – 3cr |
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Any Goal 4 (Math) – 3cr |
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First Spring |
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Any Goal 5 (History, Social & Behavioral)– 3cr |
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Any Goal 6 (Humanities & the Arts) – 3cr |
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Any Goal 7 (Diversity) - 3cr |
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Chem111: Chem. Of Life Process II – 5cr |
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Second Fall |
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Any Goal 5 (History, Social & Behavioral) - 3cr |
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Any Goal 8 (Global) - 3cr |
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Biol201: Anatomy and Physiology I – 4cr |
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Hlth321: Medical Terminology – 3cr |
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FCS150: Cooking & Culture – 3cr |
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Second Spring |
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FCS242: Nutrition for Healthcare Professionals – 3cr |
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Biol271: Principles of Microbiology – 4cr |
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GWS250: Health, Wealth & Power – 4cr |
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Biol202: Anatomy and Physiology II – 4cr |
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Third Fall (Professional Program Year 1) |
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FCS280: Food Systems & Policies – 3cr |
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Hlth410W: Current Health Issues – 3cr |
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FCS340: Food Science – 4cr |
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FCS375: Foodservice Management Principles – 3cr |
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FCS440: Advanced Human Nutrition – 3cr |
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Third Spring (Professional Program Year 1) |
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CIS113: Health, Humanities & Informatics – 3cr |
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FCS376: Quantity Food Production - 4cr |
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FCS380: Nutrition Focused Assessment - 3cr |
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Hlth477: Behavior Change Foundations - 3cr |
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Any 3cr |
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Fourth Fall (Professional Program Year 2) |
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FCS480W: Applied Food Science – 3cr |
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FCS483: Adult & Technical Education in FCS – 3cr |
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FCS560:Foundations of Medical Nutrition Therapy-3cr |
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FCS593: Supervised Experiential Learning – 3cr |
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Any Goal 11 (Performance & Participation) - 1cr |
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Fourth Spring (Professional Program Year 2) |
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FCS463: Nutrient Metabolism and Genetics – 2cr |
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FCS476:Nutrition Across the Lifecycle – 3cr |
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FCS562: Advanced Medical Nutrition Therapy – 3cr |
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FCS593: Supervised Experiential Learning – 3cr |
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Any Goal 11 (Performance & Participation) – 1cr |
