Curriculum and Course Sequence

The Distance Dietetic Program curriculum includes 30 courses.  Descriptions of these courses and their prerequisites can be found in the Distance Dietetic Program Curriculum Guide.

For experiential learning, students are required to locate their own sites for the following courses: FND 320-Nutrition Applications in Foodservice, FND 431-Medical Nutrition Intervention, FND 452-Community Nutrition, and FND 446-Foodservice Systems Management.  Specific requirements for finding the sites, activities required and items assessed is available to each student from the instructor teaaching the course.  Faculty members will offer assistance to students on finding sites as appropriate.  An affiliation agreement is not required as the experiential learning experiences are for 10 hours or less.  If a site requires an affiliation agreement, the student will need to find another site to complete his/her experience.

Listed below are the on-line DDP courses (15 courses, 31 credits) and the sequence in which they are offered.  Spring and fall semesters follow a 15-week semester format.  Summer session courses are offered in an 8-week format.

Summer Term (1st)

  • FND 252 Nutrition in the Life Cycle (3 credits – 8 weeks)
  • FND 310 Introduction to Foods (2 credits – 8 weeks)
  • FND 310L Introduction to Foods Lab (2 credits – 8 weeks)

Fall Semester (1st)

  • FND 370 Nutrition Education & Application Strategies (3 credits – 15 weeks)
  • FND 430 Nutrition Assessment and Intervention (2 credits – 15 weeks)
  • FND 430L Nutrition Assessment and Intervention Lab (1 credits – 15 weeks)

Spring Semester

  • FND 431 Medical Nutrition Intervention (2 credits – 15 weeks)
  • FND 431L Medical Nutrition Intervention Lab (1 credits – 15 weeks)
  • FND 451 Advanced Nutrition (3 credits – 15 weeks)

Summer Term (2nd)

  • FND 320 Nutrition Applications in Foodservice (2 credits – 8 weeks)
  • FND 320L Nutrition Applications in Foodservice Lab (1 credits – 8 weeks)
  • FND 452 Community Nutrition (3 credits – 8 weeks)

Fall Semester (2nd)

  • FND 410 Professional Development Seminar (2 credits – 15 weeks)
  • FND 446 Food Service Systems Management (3 credits – 15 weeks)
  • FND 446L Food Service Systems Management Lab (1 credit – 15 weeks)