BRIGHAM YOUNG UNIVERSITY
D EPARTMENT OF N UTRITION , D IETETICS , AND F OOD S CIENCE
D IDACTIC P ROGRAM IN D IETETICS
C OURSE S EQUENCE
P REREQUISITES
1 st Semester
*Chem 101 3
Math > 102 3
WRTG 150 3
NDFS 100 3
Religion 121 2
Elective 2
16
3 rd Semester
NDFS 200 3
MM Bio 221 3
MM Bio 222 1
NDFS 290 1
Stat 121
Soc 113
Religion
3
3
2
16
P ROFESSIONAL S EQUENCE
5 th Semester
NDFS 300
NDFS 374
Eng 316
4
2
3
(or NDFS 375)
PD Bio 365 4
Religion 2
15
7 th Semester
NDFS 400
NDFS 401
NDFS 405
NDFS 440
NDFS 458
NDFS 491
3
.5
.5
3
3
1
Civilization 2 3
14
*Students may take the Chem 105, 106, 107, 351, 352, 481 sequence if desired
+Students who want to pursue a nutritional science master’s degree at BYU will also need to take CHEM 481; this is best done after taking NDFS 435. CHEM 481 is taught F, W, Sp
2 nd Semester
+Chem 285 4
PD Bio 220 3
Am Her 100 3
Psych 111 3
Religion 122 2
15
4 th Semester
NDFS 250/251 4
PD Bio 305 4
Phys Sci 100 3
Acct 200 3
Religion 2
16
6 th Semester
NDFS 356
NDFS 445
3
3
NDFS 375
(or Eng 316)
2
NDFS 424 2
Civilization 1 3
Religion 2
15
8 th Semester
NDFS 475
NDFS 466
NDFS 435
NDFS 490
2
3
4
2
Art or Letters 3
Religion 2
16
Brigham Young University’s Didactic Program in Dietetics is accredited by the Accreditation Council for Education in
Nutrition and Dietetics of the Academy of Nutrition and
Dietetics, 120 South Riverside Plaza, Suite 2000, Chicago,
IL 60606-6995, (312) 899-0040 ext 5400. http:// www.eatright.org/ACEND

DIDACTIC PROGRAM IN DIETETICS
P ROGRAM R EQUIREMENTS
A PPLICATION
Students must apply by February 15th for admission into the professional sequence in the
Fall. Enrollment is limited to 40 students. The application is located under DPD
Application at http://dietetics.byu.edu
.
●
Four of the following eight courses must be complete at the time of application :
NDFS 100, 200, 290; PDBio 220, 305; Chem 285; MMBio 221, Acc 200.
(All prerequisites must be complete before beginning professional sequence.)
● GPA and performance in NDFS courses will be considered. Successful applicants typically have major and total GPAs
≥ 3.0 and NDFS course grades ≥B-.
●
Applicants need 300 hours of dietetics-related work and/or volunteer experience.
C OURSE S EQUENCE
Students may wish to take classes in Spring and/or Summer Terms to lighten credit hour loads.
All NDFS classes in the professional sequence must be taken in the semester shown, even if other courses have been completed.
The course sequence of students who transfer from other majors may leave them with available time prior to entering the professional sequence in a Fall Semester. Students with sufficient time may wish to take recommended courses or pursue a minor.
R ECOMMENDED : The following courses may be taken at any point in the program
(dependent on completion of any prerequisites) as time and interest allow:
NDFS 310
TMA 150
PD Bio 120
NDFS 380
Bus M 201 ISYS 100
Bus M 241
M INOR : The following minors are very complementary to the dietetics major, but any area of interest could be considered:
Business Gerontology (in School of Family Life)
Spanish International Development
Dietetic Internship
To become a Registered Dietitian, students must complete an accredited Dietetic
Internship (DI) following graduation. Application to internships is made during the final semester of study. Following successful completion of a seven- to twelve-month internship, graduates are eligible to take the Registration Examination.
Admission to internships is highly competitive. To increase the likelihood of obtaining a position in a DI, students should prepare by:
 maintaining at least a 3.0 GPA,
 having 1000 hours of dietetics-related work and/or volunteer experience,
 participating in meaningful volunteer activity, and
 demonstrating leadership ability in work or volunteer settings.
Meeting these criteria does not guarantee placement in a supervised practice program, but failure to meet them will almost surely preclude placement.
D IETETICS RELATED W ORK AND / OR V OLUNTEER E XPERIENCE
Admittance to the BYU Didactic Program in Dietetics requires 300 hours of dietetics-related experience. [Many internships, including BYU ‘s, require 1000 hours of related experience— the additional 700 hours are added to the 300 required for the DPD.] The experience can be gained through paid employment, volunteer activities, or a combination of both. Obviously, the types of experience you can gain while still in school are not the things a dietitian actually does, but rather are the things dietitians might plan and supervise.
The experience should be completed under supervision in an established organization .
While it is impossible to list all of the experiences that might “count,” here are some examples:
Foodservice
Healthcare, (hospital, nursing home, assisted living center, etc)
Virtually any position in the food and nutrition care department of a healthcare facility will give you exposure to the production, sanitation, and service areas of foodservice.
School Lunch/Child Nutrition Program
University/College Dining Service
Commercial restaurant
Only “counts” if in a supervisory or food production position—not wait staff, host, cashier positions.
P ATIENT C ARE
Diet clerk, diet tech, or dietary aid may have direct patient contact. CNA
(nursing assistant), physical therapy aid, occupational therapy aid, and other positions involved with direct patient care in a hospital or nursing home provide excellent experience. Working in the medical billing and reimbursement area of a hospital provides experience with an important part of health care.
C OMMUNITY S ERVICES
Many of the opportunities in the community will be volunteer rather than paid, although some paid positions exist. Any agency that has nutrition education/feeding as a component of its mission is a possibility— Women, Infants, and Children (WIC), Heart Association, Diabetes Association, Cancer Society,
March of Dimes, food banks, food/shelter coalition, soup kitchens, meal preparation for Special Olympics , Headstart, Aging Services etc.
G OVERNMENT
Food and Drug Administration, World Health Organization, US Department of Agriculture, and other agencies provide experiences in the legislative and oversight aspects of nutrition and food. If you happen to be in or near Washington
DC these may be an option.
T EACHING A SSISTANT
Being a teaching assistant in nutrition or food science classes, anatomy lab, or other major classes gives good experience.
S ENSORY A NALYSIS L AB

B RIGHAM Y OUNG U NIVERSITY
D EPARTMENT OF N UTRITION , D IETETICS , AND F OOD S CIENCE
Nutrition, Dietetics and
Food Science
D IETETICS C URRICULUM
Prerequisites (Must be complete before professional sequence)
100 Essentials of Human Nutrition
200 Nutrient Metabolism
Pre-reqs: NDFS 100 and Chem 285
290 Introduction to Dietetics
F, W, Su
F,Sp
Chemistry
250 Essentials of Food Science
Pre-req: Chem 285
251 Food Science Laboratory
Concurrent with NDFS 250
101 Introductory General Chemistry
F
F, W, Sp
F,W,Sp
F,W,Sp,Su
F,W,Sp
MM Biology
285 Introductory Bio-Organic Chemistry
221 General Microbiology
222 General Microbiology Lab
F,W,Sp,Su
F,W,Sp,Su
PD Biology 220 Human Anatomy
Accounting
Psychology
Statistics
305
200
111
121
Human Physiology
Principles of Accounting
Psychological Science
Principles of Statistics
F,W,Sp,Su
F,W,Sp
F,W,Sp,Su,Indep Study
F,W,Sp,Su
F,W,Sp,Su
Additional GE Requirements (To complete at any point prior to graduation)
American Heritage
Quantitative Reasoning
100 American Heritage
Math 102 or higher
Writing
English
150
316
College Writing and Rhetoric
Technical Communication
Religion
Phys Science
Civilization
Arts/Letters
Sociology
121 The Book of Mormon
122 The Book of Mormon
Plus other required religion courses
100 Physical Science
201
202
Civilization (Any Option)
(Any option – Civ 2 fills either arts or letters)
113 Multicultural America (or other global/cultural awareness option)

Professional Sequence Courses (To complete following acceptance into the Didactic Program in
Dietetics)
Nutrition, Dietetics and
Food Science
300
356
374
375
Medical Nutrition Therapy 1
Medical Nutrition Therapy 2
Food Production Management
Food Production Management Lab
F
W
F
F,W
400 Community Nutrition
401 Community Nutrition Lab
405 Nutrition Assessment Lab
F
F
F
PD Biology
424
435
440
445
458
466
475
490
491
365
Nutrition Through the Life Cycle
Nutritional Biochemistry
Teaching Methods in Dietetics
Food Service Systems
Management in Dietetics
Advanced Dietetics Practice
Research Methods in Dietetics
Professionalism Seminar
Internship Preparation
Pathophysiology
Recommended Courses (As time and interest allow)
NDFS 310 Nutrition & Metabolism in Sport & Exercise
380 International Nutrition and Health
TMA
Bus Management
150
201
Public Speaking
Financial Management
F
F
F
W
W
W
W
W
F
W
Information Systems
PDBIO
241 Management Marketing
100 Spreadsheet Skills
120 Science of Biology

DIETETIC PRACTICE GROUPS OF
ACADEMY OF NUTRITION AND DIETETICS
2014
Behavioral Health Nutrition (BHN) - www.bhndpg.org
BHN Members are the most valued source of food and nutrition services for person with addictions, mental illness, developmental disabilities and eating disorders.
Clinical Nutrition Management (CNM) - www.cnmdpg.org
Managers who direct clinical nutrition programs across the continuum of care.
Diabetes Care and Education (DCE) - www.dce.org
Members involved in patient & professional education as well as research for the management of diabetes.
Dietetic Technicians in Practice (DTP) - www.dtpdpg.org
Members are advocates for dietetic technicians, registered as dietetics practitioners in providing quality client care.
Dietetics in Health Care Communities (DC-HCF) – http://www.dhccdpg.org/
Practitioners typically employed under contract who provide nutrition consultation to acute and long-term-care facilities, home care companies, healthcare agencies, corrections, and the foodservice industry.
Dietitians in Business & Communications (DBC) – www.dbconline.org
Food & nutrition practitioners who work for or consult with corporations, businesses, & organizations, or who are self-employed or business owners.
Dietitians in Integrative and Functional Medicine (DIFM) – www.integrativerd.org
Food and nutrition practitioners that promote the integration of conventional nutrition practices with evidence-based alternatives, including functional and integrative medicine and nutrition genomics.
Dietitians in Nutrition Support (DNS) – www.dnsdpg.org
Dietitians who integrate the science and practice of enteral and parenteral nutrition in order to provide appropriate nutrition support therapy to individuals encompassing adults, pediatrics, inpatients, outpatients, home care, transplantation and complex gastrointestinal disorders.
Food & Culinary Professionals (FCP) – www.foodculinaryprofs.org
Members promote food education & culinary skills to enhance quality of life & health of public.
Healthy Aging (HA) – www.hadpg.org
Practitioners who provide & manage nutrition programs & services to older adults in a variety of settings.
Hunger & Environmental Nutrition (HEN) – www.hendpg.org
.
Members who lead the future in sustainable & accessible food and water systems using education, research, & action.
Management in Food & Nutrition Systems (MFNS) – www.rdmanager.org
Food and nutrition care managers generally employed in healthcare institutions, universities, corrections, & other facilities.
Medical Nutrition Practice Group (MNPG) – www.mnpgdpg.org
Practitioners who practice a wide range of Medical Nutrition Therapy across the continuum of care in a variety of settings.
Nutrition Education for the Public (NEP) – www.nepdpg.org
Practitioners involved in the design, implementation, and evaluation of nutrition education programs for target populations.
Nutrition Educators of Health Professionals (NEHP) – www.nehpdpg.org
Members involved in education & communication with physicians, nurses, dentists, & other health care professionals.

Nutrition Entrepreneurs (NE) – www.nedpg.org
NE members shape the future of dietetics practice by pursuing innovative and creative ways of providing nutrition products and services to consumers, industry, media and business.
Oncology Nutrition (ON) – www.oncologynutrition.org
Nutrition professionals involved in the care of patients with cancer, cancer prevention, & research.
Pediatric Nutrition (PNPG) – www.pnpg.org
Practitioners who provide nutrition services for the pediatric population in a wide variety of settings.
Public Health/Community Nutrition (PHCNPG) – www.phcnpg.org
Nutrition professionals who work in partnership with healthcare providers, community leaders, and other key stakeholders to serve the public in a variety of roles and settings.
Renal Dietitians (RPG) – www.renalnutrition.org
Practitioners who provide medical nutrition services to chronic kidney disease patients in dialysis facilities, clinics, hospitals, university settings & private practice.
Research (RDPG) – www.researchdpg.org
Members who conduct research in various areas to promote practice standards, health policy, & disease prevention.
School Nutrition Services (SNS) – www.snsdpg.org
School food service directors, nutrition educators, and corporate dietitians working in the delivery of food service & nutrition education to children.
Sports, Cardiovascular & Wellness Nutrition (SCAN) – www.scandpg.org
Nutrition practitioners with expertise & skills in promoting the role of nutrition in physical performance, cardiovascular health, wellness, & disordered eating.
Vegetarian Nutrition (VN) – www.vndpg.net
Nutrition practitioners who focus on information & resources about plant-based diets.
Weight Management (WM) – www.wmdpg.org
Practitioners who work in the prevention and treatment of overweight & obesity throughout the life cycle.
Women’s Health (WH) – www.womenshealthdpg.org
Practitioners addressing women’s nutrition care issues during the reproductive period through menopause.