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Students who attain a Bachelor of Science degree with a major in Nutrition and Dietetics will be prepared for traditional, non-traditional, and entrepreneurial positions in health care that utilize knowledge of food, nutrition and dietetics. Professionals trained in nutrition have numerous career options due to the growing emphasis on nutrition, health and wellness.
One of the career options for a student majoring in Nutrition and Dietetics is to become a Registered Dietitian Nutritionist (RDN). The Nutrition and Dietetics major includes a didactic program in dietetics (DPD) which has been granted Accreditation 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, [email protected].
Steps to become an RDN:
If you plan to become an RDN without obtaining a master’s degree, please see an advisor. Spring match of 2022 may be the last time undergraduate students can become RDNs without also obtaining a master’s degree.
***Effective January 1, 2024, the Commission on Dietetic Registration (CDR) will require a minimum of a master’s degree to be eligible to take the credentialing exam to become a registered dietitian nutritionist (RDN). In addition, CDR requires that individuals complete coursework and supervised practice in program(s) accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Graduates who successfully complete the ACEND-accredited Bachelor of Science in Nutrition and Dietetics at MSU Denver are eligible to apply to an ACEND-accredited supervised practice program. Graduates who successfully complete the ISPP are eligible to apply to take the CDR credentialing exam to become an RDN. For more information about educational pathways to become an RDN please visit https://www.eatrightpro.org/acend/students-and-advancing-education/information-for-students.
The Nutrition and Dietetics 3+2 Program is an accelerated track to a Master’s degree!
Please utilize the Declaration/Change of Majors and Minors Form to declare your Nutrition and Dietetics Major. For questions relating to your Degree Progress Report and/or class schedule please reach out the the Department of Nutrition to schedule an appointment with one of our advisors. Advising appointments are now available via in-person, phone and Microsoft Teams. The Department of Nutrition can be reached at 303-615-0990 or [email protected].
Goal 1: Prepare students for a career using their knowledge of food, nutrition and dietetics.
Goal 2: Students from a diverse background will graduate and be successfully placed in jobs, internships or graduate school.
Goal 3: Students will embrace life-long learning to improve professional practice by participating in continuing education after graduation.
Programs outcome data are available upon request by emailing: [email protected]
This course identifies and discusses career options and market trends within the fields of nutrition, dietetics, and food service management. It reviews the academic and professional requirements for successful entry into these fields.
This course is designed to provide students with an understanding of the fundamental concepts of human nutrition, including digestion, absorption, metabolism, and the function of nutrients as they relate to human health and disease.
Digestion, absorption, metabolism and health effects of macronutrients, water and alcohol are covered in this course. Also included are basic concepts of energetics, electrolytes, artificial sweeteners and fiber.
Digestion, absorption, metabolism and health effects of micronutrients are covered in this course. Also included are basic concepts of the Dietary Reference Intakes, phytochemicals, supplements, microbiome, epigenetics, and nutrigenomics.
This course is designed to enable the student, through application of the basic principles of nutrition, to improve his/her health, fitness, and physical performance within the limits set by genetic endowment and level of training.
Students will learn about the formation and significance of cultural identity among people identifying with a Native American, African American, Hispanic, Asian, or European heritage and its importance as it relates to food choices, behaviors, and nutritional status. They will also examine the impact of cultural differences, the nutritional value of ethnic foods, nutrition-related health benefits and risks faced by various cultural groups, disparities in health care, and strategies toward successful prevention and intervention.
This course is a study of the basic principles of, and latest trends in, weight management. This course includes coverage of assessment techniques, behavioral and non-behavioral treatment approaches and prevention strategies. The concept of “health at every (body) size” will be presented. Fad diets and programs with sound nutrition principles will be analyzed.
This course covers safety of food with respect to microbial and non-microbial contamination. Sources of contamination, ways to prevent or control contamination, consequences of contamination, and the methods for detection are covered. Beneficial aspects of microbes in food and human health are also discussed.
This course prepares students to participate in the specialized communications of nutrition professionals. Students will practice preparing, conducting, and analyzing group nutrition education, individual nutrition counseling, and healthcare team communications. Written communication guided by the nutrition care process will also be covered. This course is designed for nutrition majors.
This course is designed to increase the nutrition major’s knowledge about the physiological, psychological, sociological, and cultural factors which influence nutritional needs and eating habits throughout the life cycle with a focus on evidence-based practices. Nutrient requirements, dietary planning guidelines, and techniques for assessing nutritional status will be presented for the following life stages: preconception, pregnancy, lactation, infancy, childhood, adolescence, and aging
This course is concerned with the nutritional status of individuals and families in the community. Topics covered include community assessment, programs and resources, legislation, education, and program planning as they impact nutrition for groups.
This course is designed to provide the foundational knowledge and skills required in operation of establishments related to dietetics practice, including clinical, community, public health, school food service and private industry. Topics covered include the theories of organization and management applied to these dietetics practice environments, with an emphasis on operations strategies, quality management and cost control, forecasting, and supply chain management.
This course examines principles and application of medical nutrition therapy as related to specific disease states. Topics include the nutrition care process, nutrition assessment, nutrition support, and therapeutic diets.
This course examines principles and application of Medical Nutrition Therapy as related to specific disease states. The course integrates knowledge of pathophysiology of selected diseases with nutrition intervention of various disease states. Students are introduced to the skills required to plan and implement modified diets for select medical conditions. The course encompasses understanding, assessing, application, and teaching of dietary modifications while considering the physiological, psychological, social, and cultural aspects of the individual.