Nutrition & Dietetics

Minor

  • Compliment majors in fields related to human health and wellness
  • Compliment majors in public health, foodservice administration, and more
  • Only 18 credits required! 
  • Hands-on-experience

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More About This Degree

Accomplished Nutrition & Dietetics Faculty


Sandra Graham
Coordinator of Family and Consumer Sciences, Assistant Professor (Pro Rata)

Lee Harrison
Chairperson, Professor

Helen Battisti
Assistant Professor, Director-Coordinated Program in Nutrition and Dietetics

Undergraduate Admissions Requirements

  • Official SAT and/or ACT scores
  • Completed application
  • Essay
  • Official transcripts
  • Letter of recommendation

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Coordinated Program (CP)

The Coordinated Program (CP) combines the traditional four-year didactic/ fifth year supervised practice experience into an integrated four year Coordinated Program. The CP leads to a Bachelor of Science degree in Nutrition and Dietetics and eligibility to take the National Registration Examination for Dietitians. Students are eligible for employment as dietitians when they complete the program.

The mission of the Marywood University Coordinated Program in Nutrition and Dietetics is to provide a broad based educational curriculum, which includes preparation in the liberal arts as well as coordinated nutrition/dietetic theory and practice, which is based on ACEND foundation knowledge and skills, core competencies, and general area of emphasis. This educational framework provides the knowledge, skills, and values required to practice as competent entry-level dietitians/nutritionists, and also for the flexibility, which permits changing roles and the development of skills needed for future specializations that students wish to pursue. The goals of the program are:

  1. To provide quality didactic and supervised practice learning experiences that prepare students to be competent entry-level dietitians.
  2. To prepare graduates to be successfully employed in their fields, attend graduate school, or pursue other career options.


Students desiring admission to CP may apply during the second semester of the sophomore year. Selections are made by an admissions committee based on a transcript review, required prerequisite courses, recommendations, complete application form, and an interview. A minimum cumulative overall QPA of 3.00 is required for admission. Ten students are usually selected each year.

The CP is an accelerated program and demands a greater commitment of time. Special fees are charged for the professional sequence. Attendance at one summer session is required after the sophomore year. All students in this program must demonstrate competence (no grade lower than a C+ in Nutrition courses) in both the academic and supervised practice areas.

The total credits to complete the program are 128. The courses required in the Coordinated Program involve 65 credits in nutrition and dietetics. Specific courses in science and math are necessary to meet ACEND standards. The courses required in Nutrition and Dietetics are:

N D 101A,B Contemporary Nutrition Topics and Skills
1
N D 103/L Basic and Culinary Foods with Lab
3
N D 112 Nutrition I
3
N D 138 Food Safety
1
N D 203/L Food Science and Technology with Lab
3
N D 211 Nutrition Education
3
N D 213 Nutrition II
3
N D 223/L Social and Cultural Aspects of Food with Lab
3
N D 300 Theory of Medical Nutrition Therapy I
3
N D 301A,B,C Theory of Food Systems Management I
4.5
N D 312 Community Nutrition
2
N D 331 Sports Nutrition In Health Promotion
3
N D 379A,B,C,D Food Systems Management II
6
N D 390 Supervised Practice Medical Nutrition Therapy I
2
N D 391 Supervised Practice Food Systems Management I
1
N D 392 Supervised Practice Community Nutrition
1.5
N D 397 Supervised Practice Food Systems Management II
3
N D 420 Theory of Medical Nutrition Therapy II
6
N D 465 Research in Nutrition and Dietetics
3
N D 490 Supervised Practice Medical Nutrition Therapy II
3
N D 494 Coordinating Seminar and Practice
6

Didactic Program in Nutrtition and Dietetics Traditional and Spanish Emphasis Curriculum Options (DP)

The department also offers two curricula options within the Didactic Program in Nutrition and Dietetics (DP) that lead to a Bachelor of Science in Nutrition and Dietetics. Both the traditional DP curriculum and the Spanish Emphasis curriculum must be followed by an accredited internship or other currently approved route to registration in order to be eligible to sit for the registration examination. Although there is a shortage of internship sites and completion of the DP does not guarantee acceptance into an internship; the faculty will offer guidance with the internship applica­tion process. 

The mission of the Marywood University Didactic Program in Nutrition and Dietetics, both options, is to provide a broad based educational curriculum, which includes preparation in the liberal arts as well as nutrition/dietetic theory, which is based on the Foundation Knowledge Requirements and Learning Outcomes of ACEND. This educational framework provides the knowledge, skills, and values needed, not only for successful entry into dietetic internships and graduate school, but also for the flexibility which permits changing roles and the development of skills needed for future specializations that the students wish to pursue. The goals of the program are: 

  1. To provide quality didactic learning experiences that prepare students to complete a Bachelor of Science degree in Nutrition and Dietetics, attend grad­uate school, or pursue other career options. 
  2. To provide quality didactic learning experiences that prepare graduates to gain acceptance into an accredited internship program and have the required foun­dation knowledge and skills to successfully complete the internship and pass the registration examination to become competent entry level dietitians with a commitment to life-long learning. 


Students are accepted into either curricula option within the DP the semester before beginning junior-level Nutrition and Dietetics courses. Acceptance is based on review of transcripts, completion of required prerequisite courses, and a mini­mum cumulative QPA of 3.00.

Students must demonstrate competence (no grade lower than a C+ in Nutrition courses) in foundation knowledge and skills prior to receiving a verification state­ment for completing the program. Additional expenses are incurred in association with professional courses. The total credits to complete the program are 126. The courses required in both curriculum options within the DP involve 53 credits in Nu­trition and Dietetics. Specific courses in science and math are also required to meet ACEND standards. The courses required in Nutrition and Dietetics are as follows: 

N D 101A,B Contemporary Nutrition Topics and Skills
1
N D 103/L Basic and Culinary Foods with Lab
3
N D 112 Nutrition I
3
N D 138 Food Safety
1
N D 203/L Food Science and Technology with Lab
3
N D 211 Nutrition Education
3
N D 213 Nutrition II
3
N D 223/L Social and Cultural Aspects of Food with Lab
3
N D 300 Theory of Medical Nutrition Therapy I
3
N D 301A,B,C Theory of Food Systems Management I
4.5
N D 312 Community Nutrition
2
N D 331 Sports Nutrition In Health Promotion
3
N D 379A,B,C,D Food Systems Management II
6
N D 391 Supervised Practice Food Systems Management I
1
N D 392 Supervised Practice Community Nutrition
1.5
N D 400 Preparation for Professional Practice
3
N D 420 Theory of Medical Nutrition Therapy II
6
N D 465 Research in Nutrition and Dietetics
3

All students majoring in Nutrition and Dietetics are eligible for a minor in science if an additional 3 credits are taken in a science course for designated Science majors.

In addition to the traditional DP curriculum requirements, students following the Spanish Emphasis DP curriculum option must also complete a minimum of 18 credits, approved by the Foreign Language Department, in Spanish before gradu­ation. At least half of these credits must be earned through Marywood University. Additionally, students following this curriculum study abroad in a Latin American country for a portion of the spring semester of their senior year. During the semester abroad, the students complete Spanish credits in addition to any other outstanding required credits to earn their Bachelor of Science in Nutrition and Dietetics degree.  This curriculum option enhances the graduates’ cultural competence and better prepares them to serve the Hispanic population. 

Nutrition and Wellness Track

The mission of the Marywood University Nutrition and Wellness track is to provide a broad based educational curriculum, which includes preparation in the liberal arts as well as nutrition/science/health content. This educational framework provides the knowledge, skills, and values needed for successful entry into graduate school or a career using a nutrition and wellness background.

The Nutrition and Wellness track is not an accredited program of the Academy of Nutrition and Dietetics and does not lead to an accredited internship or other currently approved route to registration. Graduates of this track will not be eligible to sit for the registration examination.

Students select the Nutrition and Wellness track usually at the end of the second semester of their sophomore year. The total credits to complete the program are 126. The courses required in the Nutrition and Wellness track involve 37 credits in nutrition and dietetics. Specific courses in math, sciences, psychology, health and physical education, and the liberal arts are also required. The courses required from the Nutrition and Dietetics department are:

N D 101A,B Contemporary Nutrition topics and Skills
1
N D 103/L Basic and Culinary Foods with Lab
3
N D 112 Nutrition I
3
N D 138 Food Safety
1
N D 203/L Food Science and Technology with Lab
3
N D 211 Nutrition Education
3
N D 213 Nutrition II
3
N D 223/L Social and Cultural Aspects of Food with Lab
3
N D 300 Theory of Medical Nutrition Therapy I
3
N D 312 Community Nutrition
2
N D 331 Sports Nutrition In Health Promotion
3
N D 420 Theory of Medical Nutrition Therapy II
6
N D 465 Research in Nutrition and Dietetics
3

All students majoring in Nutrition and Dietetics are eligible for a minor in science if an additional 3 credits are taken in a science course for designated majors.

Curriculum Requirements for Minors in Nutrition and Dietetics

18 credits

Students must demonstrate competence (a minimum of C) in the following courses for a minor in Nutrition and Dietetics:

BIOL 121, 122
Human Anatomy and Physiology (no lab required)
3,3
N D 103/L Basic and Culinary Foods with Lab
3
N D 112 Nutrition I
3
N D 213 Nutrition II
3

Student must select one course from the following:

N D 203/L Food Science and Technology with Lab
3
N D 211 Nutrition Education
3
N D 223/L Social and Cultural Aspects of Food with Lab
3
N D 330 Sports Nutrition
3
N D 331 Sports Nutrition In Health Promotion
3