Dietetics

MTSU’s Nutrition and Food Science Major, Dietetics Concentration (aka Didactic Program in Dietetics or DPD) has been preparing graduates to become competitive registered dietitians/registered dietitian nutritionists (RD/RDNs) for more than 50 years.  Graduates have a significantly higher match rate of 90% than the national rate of 56% (average for last three years) for obtaining competitive spots in post-baccalaureate dietetic internships.

Dietetics students have fun learning in and out of the classroom by

  • creating their own healthy recipes in our food science lab
  • meeting the cows at MTSU’s Dairy Farm
  • coaching others on making nutritious food decisions to improve their health
  • practicing medical nutrition therapy in the University’s high-fidelity simulation lab 

MTSU’s DPD is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND®), 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995, 800-877-1600, ext. 5400.

Monique Richard MS, RDN, LDN

MTSU Alum Selected as a Top 10 Dietitian Making a Difference

Monique Richard MS, RDN, LDN, RYT-200 a Suma Cum Laude graduate (2010) is a 2018 “Top 10 Dietitian Making a Difference” according to Today’s Dietitian. Richard is an Integrative Clinical Dietitian Nutritionist, Yoga Teacher and Owner of Nutrition-In-Sight.  Richard’s dietetics career combines her two greatest passions—nutrition education and travel.  It was her own health challenges, a diagnosis of type 2 diabetes without a dietitian referral, plus some investigative research that brought her to the field of dietetics.  “MTSU supported my passion and fueled my desire to learn and grow, helping shape me as an up-and-coming professional,” Richard said.  Richard studied in Italy, taught in Egypt, traveled to China, India, Haiti with the Azil Foundation mission, and Israel as a board member of the International Affiliate board member of the Academy of Nutrition and Dietetics.

Dr. Lisa Sheehan-Smith

Energizing Others to Reach Their Fullest Potential

MTSU Dietetics professor, Dr. Lisa Sheehan-Smith’s, mission in life is to “energize others to reach their fullest potential.  After meeting her first dietitian, she learned that she could integrate her interests in sports, health and nutrition into a career. As Dr. Sheehan-Smith often tells her students, “the sky’s the limit when it comes to jobs as a dietitian”. During her 36 years in dietetics, she has worked as a nutrition educator for the dairy industry, a cardiac rehab dietitian, a clinical nutrition manager, and a sports dietitian. Although she works countless hours as the director of MTSU’s accredited and highly regarded dietetics program, she achieves work-life balance by spending time with her husband and two rescue cats, volunteering at the historic Franklin Theatre and training for her next figure skating competition!

Nutrition and Dietetics is a highly versatile profession. MTSU’s degree will provide you with the academic foundation to pursue your dreams and help lead you down many fascinating career paths-what an exciting time to choose a career in nutrition and dietetics!

Dietitians are a trusted source for evidence-based nutrition information.  You will find them working in:

  • Corporate wellness programs
  • Diabetes clinics
  • Extension
  • Grocery stores
  • Hospitals
  • Journalism
  • Private practice
  • Public health clinics
  • Restaurants
  • Schools from elementary to universities
  • Sports nutrition programs

Employers of MTSU alumni include

  • Chicago Cubs
  • Davita Dialysis Clinic
  • Ensworth High School
  • Fresenius Kidney Care
  • Middle Tennessee State University
  • Morrison Management Specialists
  • Nashville FitLab
  • National HealthCare Corporation
  • Noom
  • Nutrition-In-Sight, LLC
  • Rutherford County Health Department
  • ShareCare, Inc.
  • Simpletic Nutrition
  • The Hope Clinic
  • The Kroger Little Clinic
  • TouchPoint Support Services
  • TrustPoint Hospital
  • TwelveStone Health Partners
  • VA Medical Center
  • Vanderbilt University Medical Center

Students majoring in Nutrition and Food Science-Dietetics Concentration earn a Bachelor of Science (B.S.) degree. The Dietetics concentration is a Didactic Program in Dietetics (DPD) and accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND®). ACEND® is an autonomous accrediting agency for education programs preparing students to begin careers as RDNs or dietetic technicians, registered (DTRs). Programs meeting the ACEND® Accreditation Standards are accredited by ACEND®.

Note: Please click on the REQUIREMENTS tab above for complete curriculum details!

Other programs offered by the Department of Human Sciences

Other majors in the Department of Human Sciences leading to a B.S. are Family and Consumer Studies with two concentrations: Child Development and Family Studies and Family and Consumer Science Education; Interior Design; and Textiles, Merchandising, and Design which includes two concentrations: Apparel Design and Fashion Merchandising.

Undergraduate minors include Nutrition and Food Sciences; Textiles, Merchandising, and Design; and Human Sciences.

Nutrition and Food Science, Dietetics Concentration, B.S.

Human Sciences 
615-898-2090
Lisa Sheehan-Smith
Lisa.Sheehan-Smith@mtsu.edu
 

The major in Nutrition and Food Science with a Dietetics concentration is a Didactic Program in Dietetics (DPD) accredited by the Accreditation Council for Education in Dietetics and Nutrition of the American Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995, (312) 877-1600, ext. 5400.

After completing the degree requirements and providing the DPD director with official transcripts, students receive a verification statement that DPD requirements have been met, qualifying them to apply for a supervised practice program (dietetic internship). After completion of an internship, students must pass the national examination to become registered dietitians/nutritionists (R.D.N) and be eligible for licensure as dietitians/nutritionists (L.D.N.) in the State of Tennessee.

Students with baccalaureate degrees in other areas may complete the DPD requirements at MTSU. Transfer students must meet with the DPD director to determine which courses will be accepted toward the MTSU DPD program. At a minimum all transfer students must complete NFS 1010, NFS 4010NFS 4020, NFS 4320, NFS 4322, NFS 4240NFS 4300NFS 4305, and NFS 4310 at MTSU.

Academic Map

Following is a printable, suggested four-year schedule of courses:

Nutrition and Food Science, Dietetics, B.S., Academic Map  

Degree Requirements

General Education (41 hours)

General Education requirements include courses in Communication, History, Humanities and/or Fine Arts, Mathematics, Natural Sciences, and Social/Behavioral Sciences categories.

The following General Education courses are required for this major:

  • MATH 1530 (Math)
  • SOC 1010 (Soc/Beh Sci)
  • BIOL 2010/BIOL 2011 (Nat Sci)
  • CHEM 1010/1011 or CHEM 1110/1111 (Nat Sci)

Major Requirements (59 hours)

  • CDFS 3320 - Family Relations  3 credit hours  

    CDFS 3320 - Family Relations

    3 credit hours

    Family systems, giving consideration to interpersonal relationships. The structure, function, and development of families in a changing society and in relation to other social institutions.

  • NFS 1010 - Career Orientation in Dietetics

    2 credit hours

    Development, scope, and philosophies of human sciences; career opportunities with analysis of interests, aptitudes, and proficiency related to success in dietetics. Lectures, guest speakers, activities, assignments, and quizzes introduce students to the university, college, department, and the dietetics program. Class meets two hours per week. Offered Spring only.

  • NFS 2220 - Nutrition for the Health Sciences

    3 credit hours

    Elements of scientific, psychological, sociological bases of nutrition and its relationship to prevention and treatment of degenerative diseases. Emphasis on fostering communication between health care practitioners in assessment and implementation of nutrition care.

  • NFS 3100 - Food and Culture in the United States

    3 credit hours

    Traces development of foods in regions of the U.S. by immigration of ethnic groups or as native to areas. Influence of immigrant cultures and customs on the introduction and development of regional foods. Concepts include food production, supply, and food processing over the last 150 years and the impact on diet.

  • NFS 3200 - Food Science  3 credit hours  AND 

    NFS 3200 - Food Science

    3 credit hours

    Corequisite: NFS 3201. Basic physical and chemical principles, techniques, skills, sanitation, and economics involved in quality food selection, composition, and preparation. Lecture meets for two hours per week; lab meets for three hours per week. Offered Fall only.

  • NFS 3260 - Community Nutrition

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutrition problems and practices in the community; nutrition programs of state and federal agencies; supervised field experiences; preparation of nutrition education materials.

  • NFS 3280 - Sports Nutrition  3 credit hours  

    NFS 3280 - Sports Nutrition

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutritional needs of individuals who participate on all levels of athletic performance. Emphasis placed on role of nutrients in athletic performance, ergogenic aids used by athletes, nutritional assessment, and nutritional needs of specific types and population groups of athletes.

  • NFS 3400 - Food Safety and Sanitation

    1 credit hour

    Prerequisite: BIOL 2230 and BIOL 2231 with B or better. Addresses food safety issues impacting food production, food storage, and food service within the home and food service facilities along with food standards and regulations designed to improve safety of the food supply. Offered spring only.

  • NFS 4010 - Professional Issues in Dietetics

    2 credit hours

    Prerequisite: NFS 1010 with a B or better. Focuses on the transition from student to professional including preparation for dietetic internships, graduate education, and employment. Offered fall only.

  • NFS 4020 - Senior Seminar in Dietetics

    2 credit hours

    Prerequisite: NFS 4010 with B or better. Examines human sciences from a global perspective and specifically as it pertains to students majoring in Nutrition and Food Science (NFS) with the Dietetics concentration. Identifies skills for success in developing and managing a career. Topics such as resume writing, interviewing, networking, career-life planning, ethics, mentoring, precepting, healthcare delivery systems, and coding and billing addressed. Class meets two hours per week. Offered Spring only.

  • NFS 4210 - Nutrition in Aging

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutritional needs of elderly individuals and how these requirements are affected by physiological, pathological, and socioeconomic changes associated with aging. Emphasis placed on assessment, nutrition counseling skills, and resources to assist elderly individuals with adequate nutrient intake.

  • NFS 4240 - Experimental Food Study

    3 credit hours

    Prerequisites: NFS 3200 with grade of B and CHEM 2030/CHEM 2031 with a C or better or permission of instructor. Corequisite: NFS 4241. Chemical and physical factors affecting the flavor, texture, color, and appearance of food. Emphasis placed on evaluation of sensory qualities of food, using subjective and objective measurements and new food product development. Lecture meets two hours per week; lab meets two hours per week. Offered Spring only.

  • NFS 4250 - Maternal and Child Nutrition

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with a C or better. Nutritional needs during pregnancy, infancy, and childhood related to physical and mental development. Emphasis on cultural, social, and psychological aspects of the development of food patterns and nutrition education resources.

  • NFS 4270 - Advanced Nutrition I

    3 credit hours

    Prerequisite: NFS 2220 and BIOL 2010/BIOL 2011 and BIOL 2020/BIOL 2021 (with C or better). Advanced study of nutrients, standards for determination of nutrient needs and metabolism of nutrients in the body. Offered Fall only.

  • NFS 4271 - Advanced Nutrition II

    3 credit hours

    Prerequisite: NFS 4270 with C or better. Advanced study of vitamins, minerals, water, and phytochemicals. Emphasis on sources, functions, metabolism, deficiency conditions, and interactions. Offered spring only.

  • NFS 4300 - Medical Nutrition Therapy I

    4 credit hours

    Prerequisite: NFS 2220, NFS 4271, BIOL 2020/BIOL 2021, and CHEM 3530/CHEM 3531 with B or better. Modification of diets in pathological and special conditions. Diseases affecting the cardiac, hepatic, pancreatic, and gastrointestinal systems emphasized. Practice in applying strategies in medical nutrition therapy provided through structured case study format. Meets six hours per week. Offered Fall only.

  • NFS 4305 - Nutrition Coaching and Counseling Skills

    3 credit hours

    Corequisite: NFS 4310. Prerequisite: NFS 4300 with a B or better. Introduces different theories of behavior change and counseling/coaching techniques used to implement these behavior changes. Applies counseling/coaching techniques, behavior change theories, and the nutrition care process by coaching clients toward nutrition-related behavior changes. Offered spring only.

  • NFS 4310 - Medical Nutrition Therapy II

    4 credit hours

    Prerequisite: NFS 4300 with B or better. Modification of diets in pathological and special conditions. Diseases affecting the renal system as well as cancer, diabetes, and metabolic stress emphasized. Practice in applying strategies in medical nutrition therapy provided through case study format, patient simulation, and field placement. Meets six hours per week. Offered Spring only.

  • NFS 4320 - Food Systems Management

    4 credit hours

    Prerequisites: NFS 3200 with B or better and NFS 3400 with B or better. Emphasis on food systems model, sanitation, menu planning, procurement, quantity food production, distribution and service, flow of food, foodservice equipment, and facility design/layout. Combination of lecture and field placement. Six hours per week. Offered Fall only.

  • NFS 4322 - Dietetics Management

    4 credit hours

    Prerequisite: NFS 4320 with B or better. Introduces students to management roles and responsibilities of dietetics professionals. Emphasis on leadership, marketing food and nutrition services, financial management, facilities planning and design, human resource management, work improvement and productivity. Offered Spring only.

Science Coursework (20 hours)

  • BIOL 2020 - Human Anatomy and Physiology II

    4 credit hours

    Prerequisite: C or better in BIOL 2010/BIOL 2011. Corequisite: BIOL 2021. Meets requirements for many pre-health professional programs including nursing. Structure and function of endocrine, circulatory, respiratory, urinary, digestive, and reproductive systems. Biology majors passing both BIOL 2010/BIOL 2111 and BIOL 2020/BIOL 2021 with a C or better may substitute both courses for BIOL 3020. However, the substitution is not recommended for pre-med students and does not count for upper-division hours. Three hours lecture and one three-hour laboratory.

  • BIOL 2230 - Microbiology  4 credit hours  AND 

    BIOL 2230 - Microbiology

    4 credit hours

    Prerequisites: BIOL 1110/BIOL 1111 and BIOL 1120/BIOL 1121 or BIOL 2010/BIOL 2011 and BIOL 2020/BIOL 2021. Concepts and techniques pertaining to the morphology, physiology, reproduction, isolation, cultivation and identification of microorganisms with particular emphasis on bacteria. Topics include the impact of microorganisms in our daily lives, both adverse and beneficial. Background in General Chemistry is strongly recommended. Three hours lecture and one three-hour laboratory.

  • CHEM 1020 - Introductory General Chemistry II

    4 credit hours

    Prerequisite: CHEM 1010/CHEM 1011. Corequisite: CHEM 1021 Topics include hydrocarbons, organic functional groups, isomerism, carbohydrates, lipids, nucleic acids and proteins, enzymes, and metabolism. Three hours of lecture and one three-hour laboratory. Will not count toward a major or minor in Chemistry. TBR Common Course: CHEM 1020

OR

  • CHEM 1120 - General Chemistry II  4 credit hours  AND 

    CHEM 1120 - General Chemistry II

    4 credit hours

    Prerequisite: C- or better in CHEM 1110/CHEM 1111. Corequisite: CHEM 1121. Chemical equilibrium, solid and liquid states of matter, chemistry of acids and bases, principles of chemical kinetics, precipitation reactions, elementary thermodynamics, electrochemistry, and nuclear chemistry. Three hours of lecture and one three-hour laboratory. TBR Common Course: CHEM 1120

  • CHEM 2030 - Elements of Organic Chemistry

    4 credit hours

    Prerequisite: CHEM 1020/CHEM 1021 or CHEM 1120/CHEM 1121. Corequisite: CHEM 2031. Aspects of organic chemistry fundamental to an understanding of reactions in living organisms. Three hours lecture and one three-hour laboratory.

  • CHEM 3530 - Principles of Biochemistry

    4 credit hours

    Prerequisite: CHEM 2030/CHEM 2031 or CHEM 3010/CHEM 3011. Corequisite: CHEM 3531. Structure, properties, and functions of carbohydrates, lipids, proteins, and nucleic acids and their reactions in living organisms. Three-hour lecture and one three-hour lab. Does not count toward Biochemistry major.

Professional Education (6 hours)

  • MATH 1530 - Applied Statistics  3 credit hours  (3 credit hours may be counted in General Education) 

    MATH 1530 - Applied Statistics

    3 credit hours

    Prerequisites: Two years of high school algebra and a Math Enhanced ACT 19 or greater or equivalent. Descriptive statistics, probability, and statistical inference. The inference unit covers means, proportions, and variances for one and two samples, and topics from one-way ANOVA, regression and correlation analysis, chi-square analysis, and nonparametrics. TBR Common Course: MATH 1530

  • SOC 1010 - Introductory Sociology  3 credit hours  (3 credit hours may be counted in General Education) 

    SOC 1010 - Introductory Sociology

    3 credit hours

    Covers the central concepts, theories, and methods of sociology. Focuses on social processes and institutions in modern societies. Assists students in understanding and applying this knowledge in their everyday lives. Counts toward General Education Social/Behavioral Sciences requirement.

Total hours in program: 120

 

Curriculum: Nutrition and Food Science, Dietetics

Curricular listings include General Education requirements in Communication, History, Humanities and/or Fine Arts, Mathematics, Natural Sciences, and Social/Behavioral Sciences categories.

Freshman

 

  • ENGL 1010 - Expository Writing  3 credit hours  (Comm) 

    ENGL 1010 - Expository Writing

    3 credit hours

    The first General Education English course. Emphasis on learning to adapt composing processes to a variety of expository and analytic writing assignments. Minimum grade of C- required for credit.

  • ENGL 1020 - Research and Argumentative Writing

    3 credit hours

    Prerequisite: ENGL 1010. The second General Education English course. Emphasis on analytic and argumentative writing and on locating, organizing, and using library resource materials in the writing. Minimum grade of C- required for credit.

  • Humanities and/or Fine Arts (2 prefixes) 6 credit hours
  • SOC 1010 - Introductory Sociology  3 credit hours  (Soc/Beh Sci) 

    SOC 1010 - Introductory Sociology

    3 credit hours

    Covers the central concepts, theories, and methods of sociology. Focuses on social processes and institutions in modern societies. Assists students in understanding and applying this knowledge in their everyday lives. Counts toward General Education Social/Behavioral Sciences requirement.

  • NFS 1010 - Career Orientation in Dietetics

    2 credit hours

    Development, scope, and philosophies of human sciences; career opportunities with analysis of interests, aptitudes, and proficiency related to success in dietetics. Lectures, guest speakers, activities, assignments, and quizzes introduce students to the university, college, department, and the dietetics program. Class meets two hours per week. Offered Spring only.

  • NFS 2220 - Nutrition for the Health Sciences

    3 credit hours

    Elements of scientific, psychological, sociological bases of nutrition and its relationship to prevention and treatment of degenerative diseases. Emphasis on fostering communication between health care practitioners in assessment and implementation of nutrition care.

 

  • CHEM 1010 - Introductory General Chemistry I  4 credit hours  (Nat Sci)  AND 

    CHEM 1010 - Introductory General Chemistry I

    4 credit hours

    Corequisite: CHEM 1011. For students with no prior courses in chemistry; to be taken before CHEM 1110/CHEM 1111. Fundamental concepts of chemistry: measurements, matter, chemical bonds, chemical reactions, nuclear chemistry, states of matter, solutions, and electrolytes. Three hours of lecture and one three-hour laboratory. Will not count toward a major or minor in Chemistry. TBR Common Course: CHEM 1010

OR

  • CHEM 1110 - General Chemistry I  4 credit hours  (Nat Sci)  AND 

    CHEM 1110 - General Chemistry I

    4 credit hours

    Prerequisite: High school chemistry. Corequisite: CHEM 1111. Fundamental concepts of atomic structure, molecular structure and bonding, chemical reactions, stoichiometric relationships, periodic properties of the elements, thermochemistry, and properties of gases. Three hours of lecture and one three-hour laboratory. TBR Common Course: CHEM 1110

  • CHEM 1020 - Introductory General Chemistry II

    4 credit hours

    Prerequisite: CHEM 1010/CHEM 1011. Corequisite: CHEM 1021 Topics include hydrocarbons, organic functional groups, isomerism, carbohydrates, lipids, nucleic acids and proteins, enzymes, and metabolism. Three hours of lecture and one three-hour laboratory. Will not count toward a major or minor in Chemistry. TBR Common Course: CHEM 1020

OR

  • CHEM 1120 - General Chemistry II  4 credit hours  AND 

    CHEM 1120 - General Chemistry II

    4 credit hours

    Prerequisite: C- or better in CHEM 1110/CHEM 1111. Corequisite: CHEM 1121. Chemical equilibrium, solid and liquid states of matter, chemistry of acids and bases, principles of chemical kinetics, precipitation reactions, elementary thermodynamics, electrochemistry, and nuclear chemistry. Three hours of lecture and one three-hour laboratory. TBR Common Course: CHEM 1120

 

  • BIOL 2010 - Human Anatomy and Physiology I  4 credit hours  (Nat Sci) AND 

    BIOL 2010 - Human Anatomy and Physiology I

    4 credit hours

    Completion of  BIOL 1030 and  BIOL 1031 or a grade of C or better in high school chemistry and biology within the last five years is strongly recommended. Corequisite:  BIOL 2011 . Meets requirements for many pre-health professional programs including nursing. Structure and function of the cell, integumentary, skeletal, muscle, and nervous systems. Three hours lecture and one three-hour laboratory.  

Subtotal: 32 Hours

Sophomore

 

  • ENGL 2020 - Themes in Literature and Culture  3 credit hours  (Hum/FA)  OR 

    ENGL 2020 - Themes in Literature and Culture

    3 credit hours

    Prerequisites: ENGL 1010 and ENGL 1020. Traces a specific theme or idea through a number of literary texts that reflect different historical and cultural contexts. Subject will vary.

  • ENGL 2030 - The Experience of Literature  3 credit hours  (Hum/FA)  OR 

    ENGL 2030 - The Experience of Literature

    3 credit hours

    Prerequisites: ENGL 1010 and ENGL 1020. The reading of a variety of literary types which illuminate themes and experiences common to human existence.

  • HUM 2610 - Foreign Literature in Translation  3 credit hours  (Hum/FA) 

    HUM 2610 - Foreign Literature in Translation

    3 credit hours

    Prerequisites: ENGL 1010 and ENGL 1020. Representative works of French, German, and Hispanic authors in English translation. No foreign-language proficiency required. Carries General Education credit.

 

  • CDFS 3320 - Family Relations  3 credit hours  

    CDFS 3320 - Family Relations

    3 credit hours

    Family systems, giving consideration to interpersonal relationships. The structure, function, and development of families in a changing society and in relation to other social institutions.

  • COMM 2200 - Fundamentals of Communication  3 credit hours  (Comm) 

    COMM 2200 - Fundamentals of Communication

    3 credit hours

    Principles and processes of effective public oral communication including researching, critical thinking, organizing, presenting, listening, and using appropriate language. Counts as part of the General Education Communication requirement. TBR Common Course: COMM 2025

  • MATH 1530 - Applied Statistics  3 credit hours  (Math) 

    MATH 1530 - Applied Statistics

    3 credit hours

    Prerequisites: Two years of high school algebra and a Math Enhanced ACT 19 or greater or equivalent. Descriptive statistics, probability, and statistical inference. The inference unit covers means, proportions, and variances for one and two samples, and topics from one-way ANOVA, regression and correlation analysis, chi-square analysis, and nonparametrics. TBR Common Course: MATH 1530

  • NFS 3100 - Food and Culture in the United States

    3 credit hours

    Traces development of foods in regions of the U.S. by immigration of ethnic groups or as native to areas. Influence of immigrant cultures and customs on the introduction and development of regional foods. Concepts include food production, supply, and food processing over the last 150 years and the impact on diet.

  • Social/Behavioral Sciences 3 credit hours

 

  • BIOL 2020 - Human Anatomy and Physiology II

    4 credit hours

    Prerequisite: C or better in BIOL 2010/BIOL 2011. Corequisite: BIOL 2021. Meets requirements for many pre-health professional programs including nursing. Structure and function of endocrine, circulatory, respiratory, urinary, digestive, and reproductive systems. Biology majors passing both BIOL 2010/BIOL 2111 and BIOL 2020/BIOL 2021 with a C or better may substitute both courses for BIOL 3020. However, the substitution is not recommended for pre-med students and does not count for upper-division hours. Three hours lecture and one three-hour laboratory.

  • BIOL 2230 - Microbiology  4 credit hours  AND 

    BIOL 2230 - Microbiology

    4 credit hours

    Prerequisites: BIOL 1110/BIOL 1111 and BIOL 1120/BIOL 1121 or BIOL 2010/BIOL 2011 and BIOL 2020/BIOL 2021. Concepts and techniques pertaining to the morphology, physiology, reproduction, isolation, cultivation and identification of microorganisms with particular emphasis on bacteria. Topics include the impact of microorganisms in our daily lives, both adverse and beneficial. Background in General Chemistry is strongly recommended. Three hours lecture and one three-hour laboratory.

 

Choose 6 hours from:

  • HIST 2010 - Survey of United States History I

    3 credit hours

    Survey of the political, economic, social, cultural, and diplomatic phases of American life in its regional, national, and international aspects. HIST 2010 discusses the era from the beginning to 1877. HIST 2020 discusses the era from 1877 to the present. These courses are prerequisite for all advanced courses in American history and satisfy the General Education History requirement. HIST 2010 is NOT a prerequisite for HIST 2020. TBR Common Course: HIST 2010

  • HIST 2020 - Survey of United States History II

    3 credit hours

    Survey of the political, economic, social, cultural, and diplomatic phases of American life in its regional, national, and international aspects. HIST 2010 discusses the era from the beginning to 1877. HIST 2020 discusses the era from 1877 to the present. These courses are prerequisite for all advanced courses in American history and satisfy the General Education History requirement. HIST 2010 is NOT a prerequisite for HIST 2020. TBR Common Course: HIST 2020

  • HIST 2030 - Tennessee History

    3 credit hours

    The role of the state in the development of the nation. May be used to satisfy one part of the General Education History requirement. TBR Common Course: HIST 2030

Subtotal: 32 Hours

 

Junior

 

  • NFS 3200 - Food Science  3 credit hours  AND 

    NFS 3200 - Food Science

    3 credit hours

    Corequisite: NFS 3201. Basic physical and chemical principles, techniques, skills, sanitation, and economics involved in quality food selection, composition, and preparation. Lecture meets for two hours per week; lab meets for three hours per week. Offered Fall only.

 

  • NFS 3260 - Community Nutrition

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutrition problems and practices in the community; nutrition programs of state and federal agencies; supervised field experiences; preparation of nutrition education materials.

  • NFS 3280 - Sports Nutrition  3 credit hours  

    NFS 3280 - Sports Nutrition

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutritional needs of individuals who participate on all levels of athletic performance. Emphasis placed on role of nutrients in athletic performance, ergogenic aids used by athletes, nutritional assessment, and nutritional needs of specific types and population groups of athletes.

  • NFS 4210 - Nutrition in Aging

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutritional needs of elderly individuals and how these requirements are affected by physiological, pathological, and socioeconomic changes associated with aging. Emphasis placed on assessment, nutrition counseling skills, and resources to assist elderly individuals with adequate nutrient intake.

  • NFS 4240 - Experimental Food Study

    3 credit hours

    Prerequisites: NFS 3200 with grade of B and CHEM 2030/CHEM 2031 with a C or better or permission of instructor. Corequisite: NFS 4241. Chemical and physical factors affecting the flavor, texture, color, and appearance of food. Emphasis placed on evaluation of sensory qualities of food, using subjective and objective measurements and new food product development. Lecture meets two hours per week; lab meets two hours per week. Offered Spring only.

  • NFS 3400 - Food Safety and Sanitation

    1 credit hour

    Prerequisite: BIOL 2230 and BIOL 2231 with B or better. Addresses food safety issues impacting food production, food storage, and food service within the home and food service facilities along with food standards and regulations designed to improve safety of the food supply. Offered spring only.

  • NFS 4270 - Advanced Nutrition I

    3 credit hours

    Prerequisite: NFS 2220 and BIOL 2010/BIOL 2011 and BIOL 2020/BIOL 2021 (with C or better). Advanced study of nutrients, standards for determination of nutrient needs and metabolism of nutrients in the body. Offered Fall only.

  • NFS 4271 - Advanced Nutrition II

    3 credit hours

    Prerequisite: NFS 4270 with C or better. Advanced study of vitamins, minerals, water, and phytochemicals. Emphasis on sources, functions, metabolism, deficiency conditions, and interactions. Offered spring only.

 

  • CHEM 2030 - Elements of Organic Chemistry

    4 credit hours

    Prerequisite: CHEM 1020/CHEM 1021 or CHEM 1120/CHEM 1121. Corequisite: CHEM 2031. Aspects of organic chemistry fundamental to an understanding of reactions in living organisms. Three hours lecture and one three-hour laboratory.

 

  • CHEM 3530 - Principles of Biochemistry

    4 credit hours

    Prerequisite: CHEM 2030/CHEM 2031 or CHEM 3010/CHEM 3011. Corequisite: CHEM 3531. Structure, properties, and functions of carbohydrates, lipids, proteins, and nucleic acids and their reactions in living organisms. Three-hour lecture and one three-hour lab. Does not count toward Biochemistry major.

 

Subtotal: 30 Hours

Senior

 

  • NFS 4010 - Professional Issues in Dietetics

    2 credit hours

    Prerequisite: NFS 1010 with a B or better. Focuses on the transition from student to professional including preparation for dietetic internships, graduate education, and employment. Offered fall only.

  • NFS 4020 - Senior Seminar in Dietetics

    2 credit hours

    Prerequisite: NFS 4010 with B or better. Examines human sciences from a global perspective and specifically as it pertains to students majoring in Nutrition and Food Science (NFS) with the Dietetics concentration. Identifies skills for success in developing and managing a career. Topics such as resume writing, interviewing, networking, career-life planning, ethics, mentoring, precepting, healthcare delivery systems, and coding and billing addressed. Class meets two hours per week. Offered Spring only.

  • NFS 4250 - Maternal and Child Nutrition

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with a C or better. Nutritional needs during pregnancy, infancy, and childhood related to physical and mental development. Emphasis on cultural, social, and psychological aspects of the development of food patterns and nutrition education resources.

  • NFS 4320 - Food Systems Management

    4 credit hours

    Prerequisites: NFS 3200 with B or better and NFS 3400 with B or better. Emphasis on food systems model, sanitation, menu planning, procurement, quantity food production, distribution and service, flow of food, foodservice equipment, and facility design/layout. Combination of lecture and field placement. Six hours per week. Offered Fall only.

  • NFS 4322 - Dietetics Management

    4 credit hours

    Prerequisite: NFS 4320 with B or better. Introduces students to management roles and responsibilities of dietetics professionals. Emphasis on leadership, marketing food and nutrition services, financial management, facilities planning and design, human resource management, work improvement and productivity. Offered Spring only.

  • NFS 4300 - Medical Nutrition Therapy I

    4 credit hours

    Prerequisite: NFS 2220, NFS 4271, BIOL 2020/BIOL 2021, and CHEM 3530/CHEM 3531 with B or better. Modification of diets in pathological and special conditions. Diseases affecting the cardiac, hepatic, pancreatic, and gastrointestinal systems emphasized. Practice in applying strategies in medical nutrition therapy provided through structured case study format. Meets six hours per week. Offered Fall only.

  • NFS 4305 - Nutrition Coaching and Counseling Skills

    3 credit hours

    Corequisite: NFS 4310. Prerequisite: NFS 4300 with a B or better. Introduces different theories of behavior change and counseling/coaching techniques used to implement these behavior changes. Applies counseling/coaching techniques, behavior change theories, and the nutrition care process by coaching clients toward nutrition-related behavior changes. Offered spring only.

  • NFS 4310 - Medical Nutrition Therapy II

    4 credit hours

    Prerequisite: NFS 4300 with B or better. Modification of diets in pathological and special conditions. Diseases affecting the renal system as well as cancer, diabetes, and metabolic stress emphasized. Practice in applying strategies in medical nutrition therapy provided through case study format, patient simulation, and field placement. Meets six hours per week. Offered Spring only.

Subtotal: 26 Hours

To provide our students with the opportunity to better fit their education around other commitments, we offer several of courses online including:

  • NFS 2220 Nutrition for the Health Sciences
  • NFS 3100 Food and Culture in the United States
  • NFS 3260 Community Nutrition
  • NFS 3280 Sports Nutrition
  • NFS 4210 Nutrition in Aging
  • NFS 4250 Maternal Child Nutrition
  • NFS 4270 Advanced Nutrition I
  • NFS 4271 Advanced Nutrition II

Below, are descriptions of these courses and additional courses completed for the Nutrition and Food Science, Dietetics Program.

Nutrition and Food Science, Dietetics

NFS 1010 - Career Orientation in Dietetics
2 credit hours

Development, scope, and philosophies of human sciences; career opportunities with analysis of interests, aptitudes, and proficiency related to success in dietetics. Lectures, guest speakers, activities, assignments, and quizzes introduce students to the university, college, department, and the dietetics program. Class meets two hours per week. Offered Spring only.

NFS 1240 - Principles of Nutrition
3 credit hours

Fundamentals of normal nutrition and its relationship to health and physical fitness with emphasis on the scientific, psychological, sociological, and economic aspects of nutrition. (Credit not allowed for Nutrition and Food Sciences major.)

NFS 2220 - Nutrition for the Health Sciences
3 credit hours

Elements of scientific, psychological, sociological bases of nutrition and its relationship to prevention and treatment of degenerative diseases. Emphasis on fostering communication between health care practitioners in assessment and implementation of nutrition care.

NFS 3000 - Nutrition Principles for Physical Activity and Health
3 credit hours

The fundamentals of normal nutrition and its relationships to physical activity, weight management, and health. Restricted to Exercise Science and Athletic Training students.

NFS 3100 - Food and Culture in the United States
3 credit hours

Traces development of foods in regions of the U.S. by immigration of ethnic groups or as native to areas. Influence of immigrant cultures and customs on the introduction and development of regional foods. Concepts include food production, supply, and food processing over the last 150 years and the impact on diet.

NFS 3200 - Food Science
3 credit hours

Corequisite: NFS 3201. Basic physical and chemical principles, techniques, skills, sanitation, and economics involved in quality food selection, composition, and preparation. Lecture meets for two hours per week; lab meets for three hours per week. Offered Fall only.

NFS 3201 - Food Science Lab
0 credit hours

Corequisite: NFS 3200 

NFS 3210 - Meal Management
3 credit hours

Functions of management applied to serving nutritionally adequate and aesthetically satisfying meals. Management of human and nonhuman resources in group situations. Five hours per week.

NFS 3260 - Community Nutrition
3 credit hours

Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutrition problems and practices in the community; nutrition programs of state and federal agencies; supervised field experiences; preparation of nutrition education materials.

NFS 3280 - Sports Nutrition
3 credit hours

Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutritional needs of individuals who participate on all levels of athletic performance. Emphasis placed on role of nutrients in athletic performance, ergogenic aids used by athletes, nutritional assessment, and nutritional needs of specific types and population groups of athletes.

NFS 3330 - Nutrition for the Nursing Profession
3 credit hours

Prerequisite: Acceptance into the MTSU Nursing program. Fundamentals of nutrition and its relationship to the prevention and treatment of disease and special feeding situations for the nursing profession.

NFS 3400 - Food Safety and Sanitation
1 credit hour

Prerequisite: BIOL 2230 and BIOL 2231 with B or better. Addresses food safety issues impacting food production, food storage, and food service within the home and food service facilities along with food standards and regulations designed to improve safety of the food supply. Offered spring only.

NFS 4010 - Professional Issues in Dietetics
2 credit hours

Prerequisite: NFS 1010 with a B or better. Focuses on the transition from student to professional including preparation for dietetic internships, graduate education, and employment. Offered fall only.

NFS 4020 - Senior Seminar in Dietetics
2 credit hours

Prerequisite: NFS 4010 with B or better. Examines human sciences from a global perspective and specifically as it pertains to students majoring in Nutrition and Food Science (NFS) with the Dietetics concentration. Identifies skills for success in developing and managing a career. Topics such as resume writing, interviewing, networking, career-life planning, ethics, mentoring, precepting, healthcare delivery systems, and coding and billing addressed. Class meets two hours per week. Offered Spring only.

NFS 4090 - Field Experience in Foods and Nutrition
3 credit hours

Prerequisites: NFS 2220 and permission of instructor; 2.25 GPA. Directed and supervised experience in a specialized area of dietetics or food management. Includes a minimum of 150 hours at the work site.

NFS 4100 - Food Service Management for Culinary Arts
3 credit hours

Explores the management process of the food service industry. Areas of study include food and beverage operations, facility design, food service marketing, menu planning, and nutritional concerns. 

NFS 4210 - Nutrition in Aging
3 credit hours

Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutritional needs of elderly individuals and how these requirements are affected by physiological, pathological, and socioeconomic changes associated with aging. Emphasis placed on assessment, nutrition counseling skills, and resources to assist elderly individuals with adequate nutrient intake.

NFS 4240 - Experimental Food Study
3 credit hours

Prerequisites: NFS 3200 with grade of B and CHEM 2030/CHEM 2031 with a C or better or permission of instructor. Corequisite: NFS 4241. Chemical and physical factors affecting the flavor, texture, color, and appearance of food. Emphasis placed on evaluation of sensory qualities of food, using subjective and objective measurements and new food product development. Lecture meets two hours per week; lab meets two hours per week. Offered Spring only.

NFS 4241 - Experimental Food Study Lab
0 credit hours

Corequisite: NFS 4240.

NFS 4250 - Maternal and Child Nutrition
3 credit hours

Prerequisite: NFS 1240 or NFS 2220 with a C or better. Nutritional needs during pregnancy, infancy, and childhood related to physical and mental development. Emphasis on cultural, social, and psychological aspects of the development of food patterns and nutrition education resources.

NFS 4251 - Nutrition for the Young Child
3 credit hours

Fundamentals of nutrition with emphasis on its relationship to growth, development, and health during the prenatal period, infancy, and childhood. Geared to Early Childhood Education and Child Development and Family Studies majors.

NFS 4260 - Food Safety Issues from Production to Consumption
3 credit hours

(Same as AGBS 4850.) Issues impacting food production, food storage and transportation, food processing, and food consumption within food production facilities, the home, and food service facilities. Consumer concerns evaluated based on risk theory and scientific evaluation of safety, including decision-making through critical thinking. Food standards and regulations designed to improve safety of the food supply discussed.

NFS 4270 - Advanced Nutrition I
3 credit hours

Prerequisite: NFS 2220 and BIOL 2010/BIOL 2011 and BIOL 2020/BIOL 2021 (with C or better). Advanced study of nutrients, standards for determination of nutrient needs and metabolism of nutrients in the body. Offered Fall only.

NFS 4271 - Advanced Nutrition II
3 credit hours

Prerequisite: NFS 4270 with C or better. Advanced study of vitamins, minerals, water, and phytochemicals. Emphasis on sources, functions, metabolism, deficiency conditions, and interactions. Offered spring only.

NFS 4300 - Medical Nutrition Therapy I
4 credit hours

Prerequisite: NFS 2220, NFS 4271, BIOL 2020/BIOL 2021, and CHEM 3530/CHEM 3531 with B or better. Modification of diets in pathological and special conditions. Diseases affecting the cardiac, hepatic, pancreatic, and gastrointestinal systems emphasized. Practice in applying strategies in medical nutrition therapy provided through structured case study format. Meets six hours per week. Offered Fall only.

NFS 4305 - Nutrition Coaching and Counseling Skills
3 credit hours

Corequisite: NFS 4310. Prerequisite: NFS 4300 with a B or better. Introduces different theories of behavior change and counseling/coaching techniques used to implement these behavior changes. Applies counseling/coaching techniques, behavior change theories, and the nutrition care process by coaching clients toward nutrition-related behavior changes. Offered spring only.

NFS 4310 - Medical Nutrition Therapy II
4 credit hours

Prerequisite: NFS 4300 with B or better. Modification of diets in pathological and special conditions. Diseases affecting the renal system as well as cancer, diabetes, and metabolic stress emphasized. Practice in applying strategies in medical nutrition therapy provided through case study format, patient simulation, and field placement. Meets six hours per week. Offered Spring only.

NFS 4320 - Food Systems Management
4 credit hours

Prerequisites: NFS 3200 with B or better and NFS 3400 with B or better. Emphasis on food systems model, sanitation, menu planning, procurement, quantity food production, distribution and service, flow of food, foodservice equipment, and facility design/layout. Combination of lecture and field placement. Six hours per week. Offered Fall only.

NFS 4322 - Dietetics Management
4 credit hours

Prerequisite: NFS 4320 with B or better. Introduces students to management roles and responsibilities of dietetics professionals. Emphasis on leadership, marketing food and nutrition services, financial management, facilities planning and design, human resource management, work improvement and productivity. Offered Spring only.

NFS 4500 - Nutrition Education
3 credit hours

Prerequisites: NFS 3260 with C or better, COMM 2200, and ENGL 1020. Introduces theories and skills necessary to design, implement, and evaluation individual and group nutrition education programs.

NFS 4570 - Fundamentals of Culinary Arts
3 credit hours

(Same as FCSE 4570.) Prerequisite: NFS 3200 with C or better. Fundamentals and basic concepts of culinary arts to include professionalism; mis en place; Escoffier's kitchen brigade system; tools and equipment; knife skills; preparation of sauces and stocks; principles of meat, fish, dairy, and vegetable cookery; garde manger; baking; and presentation of aesthetically appealing plates and buffets.

NFS 4810 - The Food Industry
3 credit hours

(Same as AGBS 4810.) An overview from production to processing to marketing. Covers the current status of the world's largest employer, including where and how foods are produced, distributed, and marketed and where the industry is heading in the future.

Mission Statement

The mission of the Didactic Program in Nutrition and Dietetics is to prepare graduates for supervised practice programs and to become competitive entry-level dietitian nutritionists who are committed to community service and lifelong service in a dynamic and diverse global society.​

Goals

  1. Graduates will be well prepared for successful supervised practice placement, graduate school admission or employment in nutrition and food related fields.
    1. Objectives for Goal #1:
      1. At least 90% of program students complete program/degree requirements within 6 years.
      2. 75% of program graduates apply for admission to a supervised practice program prior to or within 12 months of graduation.
      3. 75% of program graduates are admitted into a supervised practice program within 12 months of graduation.
      4. The program’s one-year pass rate on the Commission on Dietetic Registration (CDR) credentialing exam for dietitian nutritionists is at least 80%.
      5. 80% of supervised practice program directors responding to a survey will rate program graduates preparation for supervised practice as “above average” or better. 5=excellent, 4=above average, 3=average, 2=below average, 1=poor
      6. 80% of program graduates not applying to supervised practice programs prior to graduation will be accepted into graduate school or find employment in nutrition and food related fields within 12 months of graduation.
      7. 80% of program graduates responding to an alumni survey will rate the quality of their preparation for supervised practice programs as “above average” or better. 5=excellent, 4=above average, 3=average, 2=below average, 1=poor.
  2. DPD students will be provided with opportunities for leadership and scholarly activity.
    1. Objectives for Goal #2:
      1. 80% of juniors and senior students will be members of professional organizations including but not limited to the MTSU Nutrition and Dietetic Association, the MTSU-AAFCS Student Organization, Nashville Academy of Nutrition and Dietetics and the Academy of Nutrition and Dietetics.
      2. 25% of junior and senior students will serve in leadership positions in professional organizations.
      3. 20% of junior and senior students will participate in scholarly activities including but not limited to MTSU Honors College, McNair Scholars Program, Academy presentations, AAFCS presentations, and MTSU Scholars Day.

Note: Program outcomes data are available by request. Please sending an email message to the program director, Dr. Lisa Sheehan-Smith, at lisa.sheehan-smith@mtsu.edu.

Admission Requirements 

Prospective students must apply for admission to Middle Tennessee State University.

Although there is not a separate admission to the DPD, students should be aware of the B or better letter grade requirements for many of the prerequisite courses.  These letter grade requirements are to ensure students will be more successful in the more rigorous junior and senior level courses, as well as be more competitive when applying for dietetic internships. Please see the academic map for the courses and prerequisite grade requirements. 

Program Costs and Expenses

Current university tuition costs and expenses can be found on the MTSU tuition website. Students enrolled in the senior-level EXL courses will be required to obtain:

  • liability insurance,
  • proof of negative tuberculosis (TB) skin test, (Note: If you don’t have proof Student Health Services can provide the TB Skin Test for $12)
  • name tag ($10)
  • MTSU DPD polo shirt (Approximately $25)

In addition, students will need to provide their own transportation to the learning sites.  Students are responsible for the costs associated with these requirements.

Program Completion

All students who successfully complete the degree requirements, as listed on the Requirements page, will receive a verification statement when grades and/or transcripts are officially posted.  Note:  Students who are only completing the DPD course requirements and not obtaining a degree in Nutrition & Food Science must provide the program director with an official transcript from the university in which the undergraduate degree was obtained before a verification statement will be granted.

Dietetic Internship 

Dietetic Internship Centralized Application Services (DICAS)
Most internship programs are using the online centralized application. The online application must be completed by the stated deadline for both the fall and spring application periods.  Applications are typically due either in February (matching occurs in April) or in September (matching occurs in November).  Currently, the fee to use DICAS is $45.00 for the first application submitted and $20 for each additional application.  Note: Most internship programs also have a separate application fee that you must pay directly to the program. 

Computer Matching for Dietetic Internships
Individuals applying to a supervised practice program need to be aware of computer matching requirements during the application process. All dietetic internships are participating in computer matching except for those granted an exemption because they only accept applications from individuals already enrolled in the respective universities or employed by the sponsoring institution.

D & D Digital requires all applicants to register for the computer matching process online  and enter contact information, Dietetic Internship priority choices and pay the $55.00 fee.

Nutrition and Dietetics Technician, Registered (NDTR)

Nutrition and dietetics technicians, registered (NDTRs), are trained in food and nutrition. They play an important role on health-care and food service management teams. MTSU DPD graduates who choose not to apply for a supervised practice program during their senior year or after graduation are eligible to earn the NDTR credential. After completing the degree in dietetics, program graduates must pass the national examination administered by the Commission on Dietetic Registration (CDR). For more information regarding the examination, refer to CDR's website. In order to maintain the credential, a NDTR must complete continuing professional educational requirements.

Contact and Student Information

Dr. Lisa Sheehan-Smith, RD, LDN
lisa.sheehan-smith@mtsu.ued

Phone | 615-898-2090
Fax | 615-898-5130

Lisa Sheehan-Smith (Juniors & Seniors)
Lisa.Sheehan-Smith@mtsu.edu
615-898-2090

Jennifer Austin (Freshmen & Sophomores, Last Name A-K)
Jennifer.Austin@mtsu.edu
615-898-4803

Bonnie McCarty (Freshmen & Sophomores, Last Name L-Z)
Bonnie.McCarty@mtsu.edu.
615-898-4803

Department of Human Sciences
Middle Tennessee State University
MTSU Box 86
1301 East Main Street
Murfreesboro, TN 37132

 

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