Bachelor of Science in Dietetics

This program is designed for students who possess a strong interest in the clinical, sociological, 

psychological, physiological, and economic aspects of food and nutrition, with emphasis on Health 

Promotion/Disease Prevention. College Level Examination Program (CLEP) results do not meet 

the requirements for this degree. This degree prepares students to become Registered Dietitian Nutritionists (RD/RDN). 

Admission Requirements for the Didactic Program in Dietetics: 

1. Minimum GPA of 3.0 on a 4.0 scale 
2. A minimum grade of C in EN 111-112 Freshman Composition 
3. Evidence of 12th grade reading level from diagnostic testing (any college testing center) 
4. Submit personal statement and attend an interview

Progression 

To progress through the Nutrition and Dietetics program to graduation, the student must maintain a cumulative GPA of 2.7 or above a 4.0 scale. 

1. Score 75 percent or higher on the Exit Exam 
2. Maintain a minimum 3.0 GPA on a 4.0 scale
3. Earn a minimum C grade in all dietetic and cognate courses as outlined in this section.
4. Spend at least one summer acquiring pre-approved work or volunteer experience in the field of dietetics. (See Appendix A of departmental student handbook for details)
5. Maintain a professional development portfolio. (See Appendix A of departmental student handbook for details) 

Classes must be taken in sequential order and must logically progress from introductory learning activities, to build on previous knowledge to achieve the expected depth and breadth of knowledge upon completion of the program. Furthermore, we highly recommend students achieve a minimum 80% score on all tests, projects and assignments.

Student Learning Outcomes 

Students who complete the B.S. in Dietetics will be proficient in the following student learning outcomes:

1. Demonstrate a Christ-centered SDA worldview in food and nutrition-related activities
2. Apply physical, biological, & social science concepts in nutrition settings
3. Apply nutrition concepts in health promotion and disease prevention
4. Demonstrate the ability to communicate effectively in presenting food and nutrition information
5. Conduct basic research in food and nutrition
6. Demonstrate the ability to prepare and serve quality food items for different settings
7. Implement management skills in budget preparation, cost analysis, and marketing