The Dietetics major leads to a Bachelor of Science degree.

4+1 FastTrack Dietetics B.S./Health Promotion Sciences M.S.

Dietetics is able to provide undergraduate students a FastTrack (4+1) B.S. in Dietetics and M.S. in Health Promotion Sciences. The FastTrack allows students accepted into the Undergraduate Coordinated Dietetics Program in Allied Health Sciences at UConn to complete the baccalaureate degree in Dietetics, the Plan B M.S. degree in Health Promotion Sciences, and the hours of supervised practice approved by the:

Accreditation Council for Education in Nutrition and Dietetics (ACEND)
120 South Riverside Plaza, Suite 2190
Chicago, IL 60606-6695
(800) 877-1600

all within five years plus an externship. When all requirements are successfully completed the student may sit for the Commission on Dietetics Registration national registration examination.  

Students are accepted into the program as early as their 5th semester of undergraduate study based on their academic performance and the completion of prerequisite courses, as well as personal background and/or experiences revealing a commitment to dietetics and health promotion sciences.

The program combines theory in the classroom with supervised practice in clinical dietetics, community nutrition, and food service sites off campus to prepare students to sit for the National Registration Examination for Dietetics and earn the credential of Registered Dietitian Nutritionist. In 2024, entrance into the profession will be at the Master’s level. A minimum of a Master’s degree must be earned to sit for the national examination. Dietitians assess nutritional needs, plan individualized dietary plans, provide counseling and evaluate nutritional care for individuals and groups. While fulfilling requirements of their B.S. degree, FastTrack students simultaneously complete coursework toward the M.S. in Health Promotion Sciences. Please see the Graduate Catalog for requirements.

Requirements

The course requirements listed below may also be used to satisfy the University’s General Education requirements.

Course List

Course	Title	Credits
Mathematics and Science Courses
Select one of the following:		7-8
CHEM 1124Q & CHEM 1125Q	Fundamentals of General Chemistry I and Fundamentals of General Chemistry II
CHEM 1127Q & CHEM 1128Q	General Chemistry I and General Chemistry II
BIOL 1107	Principles of Biology I	4
STAT 1000Q	Introduction to Statistics I	4
or STAT 1100Q	Elementary Concepts of Statistics
MCB 2000	Introduction to Biochemistry	4
MCB 2610	Fundamentals of Microbiology	4
PNB 2264 & PNB 2265	Human Physiology and Anatomy and Human Physiology and Anatomy	8
CHEM 2241	Organic Chemistry	3
NUSC 1165	Fundamentals of Nutrition	3
NUSC 1167	Food, Culture and Society	3
NUSC 2200	Nutrition and Human Development	3
NUSC 3233	Food Composition and Preparation	3
NUSC 3234	Food Composition and Preparation Laboratory	1
Social Sciences
One 1000-level or higher course in either psychology or sociology		3
Professional Courses
AH 4241	Research for the Health Professional	2
AH 4242	Counseling and Teaching for the Health Professional	3
AH 4244	Management for the Health Professional	3
One undergraduate health related elective as approved by advisor		3
DIET 3150	Medical Nutrition Therapy I	3
DIET 3155	Clinical Dietetics Practicum I	1
DIET 3215	Food Service Management Practicum I	1
DIET 3230	Community Nutrition	3
DIET 3231W	Writing for Community Nutrition Research	2
DIET 3235	Community Nutrition Practicum I	1
DIET 3250	Medical Nutrition Therapy II	3
DIET 3255	Clinical Dietetics Practicum II	1
DIET 3272	Food Service Systems Management I	2
DIET 3296	Applied Research for Dietetic Professionals	1-3
or DIET 4296	Applied Honors Research for Dietetic Professionals
DIET 4272	Food Service Systems Management II	2
DIET 4350	Applied Medical Nutrition Therapy III	3
DIET 4370	Advanced Nutrition for the Dietetics Practitioner	3
DIET 4415	Food Service Management Practicum II	3
Graduate Courses
AH 5005	Biostatistics for Health Professions	3
AH 5351	Contemporary Nutrition Issues and Research	3
AH 6305	Program Planning and Evaluation for Health Professionals	3
AH 5319	Health Education and Behavioral Interventions for At-Risk Populations	3
Writing in the Major
DIET 3231W	Writing for Community Nutrition Research	2
Total Credits		104-107

Information Literacy

Competencies will be met through successful completion of program major courses.

Dietetic Internship

The Dietetic Internship is a certificate program administered by the Department of Allied Health Sciences’ Dietetics major in collaboration with Hartford Hospital. The internship provides the student with the performance requirements for entry-level dietitians through a minimum of 1200 hours of supervised practice. The Dietetic Internship is accredited by the:

Academy of Nutrition and Dietetics Commission on Accreditation for Dietetics Education
120 South Riverside Plaza, Suite 2000
Chicago, IL 60606-6695
Phone: (800) 877-1600

Students enrolled in this program are required to take six credits of didactic coursework at the graduate level to ensure competency. Upon completion of the Dietetic Internship, the student is eligible to take the National Registration Examination for Dietetics administered by the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics. Students must pass this examination in order to be a Registered Dietitian. In 2024, entrance into the profession will be at the Master’s level. A minimum of a Master’s degree must be earned to sit for the national examination. For information about graduation rates, the median debt of students who completed the program, and other important information, see the Department of Allied Health Sciences website at https://dietetics.alliedhealth.uconn.edu/cp/.

Supplemental Academic Standards

The Department of Allied Health Sciences requires a cumulative grade point average of not less than 2.2 in order to gain admission to the professional majors. Thereafter, students must maintain the following standards of scholastic achievement to continue in the professional major. Students who fail to maintain the minimum grade point averages or minimum course standard in any of these areas are subject to dismissal from the professional program and in some cases the Department of Allied Health Sciences.

1. Students must maintain a minimum semester grade point average of 2.2.
2. Students must maintain a minimum cumulative grade point average of 2.2.
3. Students must maintain a minimum major grade point average of 2.2. The Dietetics Major GPA includes all courses offered with the following departmental designations: AH, DIET, and the following NUSC courses: NUSC 2200 Nutrition and Human Development, NUSC 3233 Food Composition and Preparation, and NUSC 3234 Food Composition and Preparation Laboratory.
4. Students must obtain a “C” or better in all courses required for graduation that are in the Department of Allied Health Sciences. Courses vary with program.
5. No student may take a course in the Department of Allied Health Sciences for which another course in the department is a prerequisite unless that student has earned a grade of “C” or better in that prerequisite course.
6. No course in the Department of Allied Health Sciences may be repeated more than once (for a total of two times).

For information about admission and clinical placement requirements, please see “Department of Allied Health Sciences Professional Majors” at the end of the College of Agriculture, Health and Natural Resources section of this catalog.

University General Education Requirements

Every student must meet a set of core requirements to earn a baccalaureate degree, in addition to those required by the student's major course of study and other requirements set by the student's school or college. For more information about these requirements, please see General Education Requirements.

College of Agriculture, Health and Natural Resources Degree Requirements

Students must meet a set of requirements established by the college in addition to the University's General Education requirements. For more information, see the College of Agriculture, Health and Natural Resources section of this catalog.