Human Nutrition and Dietetic Science ( Pre-Dietetics/Dietetics ) - Bachelor of Science in Family and Consumer Sciences

The Dietetics option prepares students to become registered dietitians (RD) and dietetic technicians, registered (DTR). This option encompasses nutritional science, clinical dietetics, community nutrition, food science and food service management. 

All students enrolled in this option begin as Pre-Dietetics students. All Pre-Dietetics students are required to apply for admission into the Dietetics option in the fall semester of their junior year as indicated on the Pre-Dietetics/Dietetics road map. Please refer to the HNDS Undergraduate Student Handbook for information on the admissions criteria, application instructions, and the application process. Pre-Dietetic students are termed Dietetic students upon formal notification of admission into the Dietetics program.

The Dietetics option is a Didactic Program in Dietetics (DPD) that is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). This option enables graduates to continue pursuing the credentials of a registered dietitian (RD). Becoming an RD is currently a three-step process:

  1. Successfully complete an ACEND-accredited DPD program (e.g. the NMSU Dietetics Option), earn a degree and a verification statement
    1. The verification statement ensures eligibility to apply to the next step.
  2. Successfully complete an ACEND-accredited Dietetic Internship (DI) program, earn another verification statement.
    1. This 2nd verification statement ensures eligibility to begin the next step.
  3. Pass the Commission on Dietetic Registration (CDR) registration exam.

Students must complete all University degree requirements, which include: General Education requirements, Viewing a Wider World requirements, and elective credits to total at least 123 credits with 48 credits in courses numbered 300 or above. Developmental coursework will not count towards the degree requirements and/or elective credits, but may be needed in order to take the necessary English and Mathematics coursework.

Prefix Title Credits
General Education
Area I: Communications10
English Composition - Level 1 1
English Composition - Level 2 1
Oral Communication 1
Area II: Mathematics3
College Algebra 23
Calculus for the Biological and Management Sciences
Area III/IV: Laboratory Sciences and Social/Behavioral Sciences11
Personal Health and Wellness (Recommended) 13
General Chemistry I (with lab)4
Choose one sequence from the following (4 credits):
Natural History of Life
and Natural History of Life Laboratory
4
Cellular and Organismal Biology
and Cellular and Organismal Biology Laboratory
4
Area V: Humanitites3
Philosophy, Law and Ethics (recommended)3
Ethics
Area VI: Creative and Fine Arts 13
General Education Elective4
Food Science I4
Viewing A Wider World 36
Departmental/College Requirements
FCSE 348Teaching in Informal Family and Consumer Sciences Settings3
FSTE Upper Division Course - any 300 or 400 level FSTE, except FSTE 4303-4
HNDS 201Seminar 1- The Field of Dietetics1
HNDS 251Human Nutrition3
HNDS 350Nutrition Throughout the Lifecycle3
HNDS 360Food for Health4
HNDS 401Field Experience- Clinical Dietetics1
HNDS 403Community Nutrition3
HNDS 405Seminar II- Entering the Field of Dietetics1
HNDS 407Field Experience Community Nutrition1
HNDS 409Dietetic Science Capstone3
HNDS 420Nutrition Counseling and Communication3
HNDS 430Food Service Organization and Management3
HNDS 440Nutrition Education and Research3
HNDS 446Diet Therapy I3
HNDS 448Advanced Nutrition3
HNDS 449Diet Therapy II3
HNDS 455Billing and Coding for Dietetics3
Choose one from the following:4-5
Food Microbiology4
General Microbiology
and General Microbiology Laboratory
5
Public Health Microbiology
and General Microbiology Laboratory
5
Non-Departmental Requirements (in addition to Gen.Ed/VWW)
A ST 311Statistical Applications3
or STAT 251G Statistics for Business and the Behavioral Sciences
ACCT 221Principles of Accounting I (Financial)3
CHEM 112GGeneral Chemistry II (with lab)4
Choose one from the following:4-8
Organic Chemistry4-8
Organic Chemistry I
and Organic Chemistry II
and Organic Chemistry Laboratory
BCHE 341Survey of Biochemistry4
HRTM 231Food Safety and Sanitation in the Hospitality Industry1
HRTM 263Food Production and Service Fundamentals3
Select one from the following:4
Human Anatomy and Physiology I4
Anatomy & Physiology I
and Anatomy and Physiology Laboratory
4
Select one from the following:3-4
Human Anatomy and Physiology II4
Human Physiology3
Anatomy and Physiology II
and Anatomy and Physiology II Lab
4
Exercise Physiology3
Choose one from the following:3
Pathophysiology3
Human Pathophysiology I3
Medical Terminology3
Medical Terminology3
Medical Terminology3
Second Language: (not required)
Electives, to bring the total credits to 1230
Total Credits123-130

A Suggested Plan of Study for Students

During the following semesters, a student may need to submit for an overload to enroll in over 18 credits of course work (see the NMSU Regulations section-Course Load for Undergraduate Students for more information):

  • Third Year- Fall Semester

This roadmap assumes student  placement in MATH 121G and ENGL 111G. The contents and order of this roadmap may vary depending on initial student placement in mathematics and english. It is only a suggested plan of study for students and is not intended as a contract. Course availability may vary from fall to spring semester and may be subject to modification or change.

Plan of Study Grid
First Year
FallCredits
ENGL 111G Rhetoric and Composition 1 4
MATH 121G College Algebra 1, 2 3
CHEM 111G General Chemistry I (C or better) 1, 3 4
Area IV: Social Behavioral Science Course 1, 4 3
Personal Health and Wellness (Recommended)  
Recommended courses (not required)  
Freshman Orientation  
Financial Fitness for College Students  
 Credits14
Spring
Choose one from the following: 4
Natural History of Life
and Natural History of Life Laboratory (C or better) 1, 3
 
Cellular and Organismal Biology
and Cellular and Organismal Biology Laboratory (C or better ) 1,3
 
CHEM 112G General Chemistry II (C or better) 1, 3 4
Choose one from the following: 3
Business and Professional Communication 1  
Writing in the Humanities and Social Sciences 1  
Technical and Scientific Communication 1  
Advanced Composition 1  
Advanced Technical and Professional Communication 1  
HNDS 251 Human Nutrition (C or better) 1, 3 3
HNDS 201 Seminar 1- The Field of Dietetics (C or better and only available in Spring Semesters) 1, 3 1
 Credits15
Second Year
Fall
FSTE 263G Food Science I (C or better) 4
HRTM 231 Food Safety and Sanitation in the Hospitality Industry 1
Choose one from the following: 4
Organic Chemistry (C or better) 1 ,3  
Organic Chemistry I
and Organic Chemistry II
and Organic Chemistry Laboratory (C or better) 5
 
ACCT 221 Principles of Accounting I (Financial) 1, 3 3
Choose one from the following: 3
Effective Leadership and Communication in Agricultural Organizations 1  
Public Speaking 1  
Principles of Human Communication 1, 3  
 Credits15
Spring
HRTM 263 Food Production and Service Fundamentals 3
Area V: Humanities and Fine Arts Course 1, 4  
PHIL 100G
Philosophy, Law and Ethics (either recommended)
or Ethics
3
Choose one from the following: 4
Human Anatomy and Physiology I (C or better, at DACC) 1, 3  
Anatomy & Physiology I
and Anatomy and Physiology Laboratory ((C or better) ) 1
 
BCHE 341 Survey of Biochemistry (C or better) 1, 3 4
A ST 311
Statistical Applications 1, 3
or Statistics for Business and the Behavioral Sciences
3
 Credits17
Third Year
Fall
Choose one from the following: 3-4
Human Anatomy and Physiology II (C or better, at DACC) 1, 3  
Human Physiology  
Anatomy and Physiology II
and Anatomy and Physiology II Lab
 
Exercise Physiology  
Choose one from the following: 4-5
Food Microbiology (C or better and only available Fall semesters) 1, 3  
General Microbiology
and General Microbiology Laboratory (C or better)
 
Public Health Microbiology
and General Microbiology Laboratory (C or better)
 
FCSE 348 Teaching in Informal Family and Consumer Sciences Settings (only available in Fall semesters) 1, 3 3
HNDS 360 Food for Health (C or better, and only available in Fall semesters) 1, 3 4
HNDS 350 Nutrition Throughout the Lifecycle (C or better, and only available in Fall semesters) 1, 3 3
Apply to the HNDS- Didactic Program in Dietetics  
 Credits17-19
Spring
FSTE Upper Division Course (C or better) 3, 6 3-4
Sensory Evaluation of Foods (Any 300 or 400 level FSTE except FSTE 430)  
ACES in the Hole Foods IV  
HNDS 440 Nutrition Education and Research (C or better, and only available in Spring semesters) 3,7 3
HNDS 448 Advanced Nutrition (C or better, and only available in Spring semesters) 3, 7 3
HNDS 446 Diet Therapy I (C or better, and only available in Spring semesters) 3,7 3
Choose one from the following: 3
Pathophysiology (C or better, at DACC) 3,6  
Human Pathophysiology I (C or better)  
Medical Terminology (C or better)  
Medical Terminology (C or better)  
Medical Terminology (C or better)  
 Credits15-16
Fourth Year
Fall
Area VI - Creative & Fine Arts Course 3 3
HNDS 403 Community Nutrition (C or better, and only available in Fall semesters) 3,7 3
HNDS 405 Seminar II- Entering the Field of Dietetics (C or better, and only available in Fall semseters) 3,7 1
HNDS 449 Diet Therapy II (C or better, and only available in Fall semesters) 3,7 3
HNDS 420 Nutrition Counseling and Communication (C or better, and only available in Fall semesters) 3,7 3
HNDS 430 Food Service Organization and Management (C or better, and only available in Fall semesters) 3,7 3
 Credits16
Spring
HNDS 455 Billing and Coding for Dietetics (C or better, and only available in Spring semesters) 3,7 3
VWW - Viewing a Wider World Course 6, 8 3
HNDS 401 Field Experience- Clinical Dietetics (C or better) 3,7 1
HNDS 407 Field Experience Community Nutrition (C or better) 3,7 1
HNDS 409 Dietetic Science Capstone (C or better, and only available in Spring semesters) 3,7 3
VWW - Viewing a Wider World Course 6,8 3
 Credits14
 Total Credits123-126