Program Overview

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University of Florida Dietetics Program

The Dietetics program at the University of Florida applies the science of food and nutrition to the health and well-being of individuals and groups. Students in this program study chemistry, biology, microbiology, nutrition, communication, food science, and management, preparing them for the required next steps to earn the Registered Dietitian Nutritionist (RDN) credential, including graduate study and dietetic internship.

About this Program

• College: Agricultural and Life Sciences
• Degree: Bachelor of Science
• Credits for Degree: 120

To graduate with this major, students must complete all university, college, and major requirements.

Department Information

The Food Science and Human Nutrition Department (FSHN) is one of the world’s largest combined academic programs where food science, nutritional sciences, and dietetics are all studied within one department. The department’s programs are accredited by the Institute of Food Technologists (IFT) and the Academy of Nutrition and Dietetics.

Curriculum

The Didactic Program in Dietetics (DPD) is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics. Upon successful completion, students earn a DPD verification statement allowing them to compete for graduate student and dietetic internships, the required next steps to become a Registered Dietitian Nutritionist (RDN).

Critical Tracking

Critical Tracking records each student’s progress in courses that are required for progress toward each major. The critical-tracking requirements are as follows:

• Semester 1: Complete CHM 2045/CHM 2045L or MAC 1147, with a 2.5 GPA required for all critical-tracking courses and a 2.0 UF GPA required.
• Semester 2: Complete CHM 2045/CHM 2045L and MAC 1147, with a 2.5 GPA required for all critical-tracking courses and a 2.0 UF GPA required.
• Semester 3: Complete CHM 2046/CHM 2046L and BSC 2010/BSC 2010L, with a 2.5 GPA required for all critical-tracking courses and a 2.0 UF GPA required.
• Semester 4: Complete BSC 2011/BSC 2011L, with a 2.5 GPA required for all critical-tracking courses and a 2.0 UF GPA required.
• Semester 5: Complete HUN 3403, with a 2.0 upper division GPA required and a 2.0 UF GPA required.
• Semester 6: Complete DIE 3310, with a 2.0 upper division GPA required and a 2.0 UF GPA required.
• Semester 7: Complete DIE 4245, with a 2.0 upper division GPA required and a 2.0 UF GPA required.
• Semester 8: Complete HUN 4221, with a 2.0 upper division GPA required and a 2.0 UF GPA required.

Plan of Study Grid

The plan of study grid outlines the courses to be taken each semester. The grid includes the following courses:

• Semester One: Select one of AEB 2014, ECO 2013, or ECO 2023; MAC 1147; State Core Gen Ed Composition; State Core Gen Ed Humanities.
• Semester Two: Quest 1; CHM 2045 and 2045L; PSY 2012; Gen Ed Composition; Elective.
• Semester Three: BSC 2010 and 2010L; CHM 2046 and 2046L; STA 2023; Electives.
• Semester Four: Quest 2; BSC 2011 and 2011L; CHM 2200 and 2200L; HUN 2201.
• Semester Five: AEB 3122; AEC 3030C; FOS 2040; HUN 3403; MCB 2000 and 2000L.
• Semester Six: AEC 3033C; APK 2105C; DIE 3310; MAN 3025; Elective.
• Semester Seven: BCH 3025; DIE 4125 and 4125L; DIE 4245; DIE 4505; HUN 4445.
• Semester Eight: DIE 4246; DIE 4436; FOS 4311 and 4310L; HUN 4221; HUN 4446.

Student Learning Outcomes

Students in the Dietetics program will learn to:

1. Use the nutrition care process to make decisions, identify nutrition-related problems, and determine and evaluate nutrition interventions.
2. Apply management and business theories and principles to the development, marketing, and delivery of programs and services.
3. Develop outcome measures, use informatics principles and technology to collect and analyze data for assessment, and evaluate data for use in decision-making.
4. Create, interpret, and analyze written text, oral messages, and multimedia presentations used in agricultural and life sciences.

Curriculum Map

The curriculum map outlines the courses in which each student learning outcome is introduced, reinforced, and assessed.

• AEC 3030C: Introduces, reinforces, and assesses SLO 4.
• AEC 3033C: Introduces, reinforces, and assesses SLO 4.
• DIE 3310: Introduces SLO 1 and SLO 3.
• DIE 4125: Reinforces and assesses SLO 2; reinforces SLO 3.
• DIE 4125L: Reinforces SLO 2; assesses SLO 3.
• DIE 4245: Reinforces SLO 1; reinforces SLO 3.
• DIE 4246: Reinforces SLO 1; reinforces SLO 3.
• DIE 4436: Reinforces SLO 1; reinforces SLO 3; reinforces and assesses SLO 4.
• HUN 4445: Introduces SLO 1; reinforces SLO 3.

Assessment Types

The program uses the following assessment types:

• Nutrition assessment project
• Marketing project
• Systems analysis
• Speeches
• Papers

Before graduating, students must satisfactorily complete a service-learning comprehensive client assessment in DIE 4245, a systems analysis of a major foodservice event developed by students in DIE 4125L, and a community assessment project in DIE 3310. The projects will be graded by rubrics developed, approved, and evaluated by a faculty committee. Students must also achieve minimum grades of C in AEC 3030C and AEC 3033C, which are graded using rubrics developed by a faculty committee. Additionally, students must complete requirements for the baccalaureate degree, as determined by faculty.