College of Agriculture, Food & Environment

Dietetics

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The Dietetics major prepares students for the field of food and nutrition systems management. The curriculum provides a thorough foundation in the biomedical, nutritional, behavioral, managerial and clinical sciences.

we grow careers

A career in dietetics puts you on the forefront of promoting health and wellness through education and in disease prevention.  UK’s program is a nationally accredited program and prepares students for an internship that leaders to the Registered Dietitian (RDN) status.  

RDN graduates function as entry-level professionals with opportunities to practice in:

  • medical nutrition therapy
  • community dietetics
  • food systems management
  • business and entrepreneurship
  • nutrition/product research
  • nutrition counseling

Employers that are looking for RDN graduates include hospitals, long-term care facilities, rehabilitation facilities, school systems, health departments, sports nutrition, corporate wellness centers, outpatient clinics, and in research areas.

As Albert Einstein wrote, “It is the supreme art of the teacher to awaken joy in creative expression and knowledge.” I strive to do this on a daily basis with each of my students.

Dr. Tammy Stephenson

Director of Undergraduate Studies & Recipient of the 2016 UK Alumni Great Teacher Award

Courses You Will Take

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source: myUK: GPS

Dietetics-Didactic (BS) 120 - 132 hours
Freshman Year
Sophomore Year
Junior Year
Senior Year
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Total Freshman Year Credit Hours : 30 - 32

Fall Semester
15 - 17 Credit Hours
UK Core - Comp. & Comm. I
3
UK Core - Quantitative Foundations
3 - 4
CHE 105
4
CHE 105 - GENERAL COLLEGE CHEMISTRY I

CHE 105

**UK Core - Natural, Physical and Math** Must be taken with CHE 111 to satisfy UK Core.

4 credit hours

A study of chemical principles and their application to pure and mixed substances. Not open to students who have already completed both CHE 109 and CHE 110.

Prereq: Math ACT of 23 or above (or Math placement test), or MA 109, or MA 110.

CHE 111
1
CHE 111 - GENERAL CHEMISTRY I LABORATORY

CHE 111

**UK Core - Natural, Physical and Math** Must be taken with CHE 105 to satisfy UK Core.

1 credit hours

A laboratory course, to accompany CHE 105 or CHE 110, dealing with the properties of chemical substances and providing an introduction to quantitative chemical analysis.

Prereq or coreq: CHE 105 or CHE 110.

GEN 100
3
GEN 100 - ISSUES IN AGRICULTURE, FOOD AND ENVIRONMENT

GEN 100

3 credit hours

An introductory course requiring critical analysis of the major social, economic, political and scientific issues in agriculture and related disciplines. The historical development of agriculture will be surveyed, followed by discussions of major issues related to agriculture, food and environment. Development of skills in information gathering, critical analysis of issues, and written and oral communication will be emphasized. Satisfies the U.S. Citizenship area of UK Core. Prereq: Students enrolled in the College of Agriculture, Food and Environment; freshmen only in fall semesters and transfer students only in spring semesters.

Prereq: Students enrolled in the College of Agriculture, Food and Environment; freshmen only in fall semesters and transfer students only in spring semesters.

UK 101
1 - 2
UK 101 - ACADEMIC ORIENTATION

UK 101

optional

1 - 2 credit hours

This course is designed to assist undergraduates in adjusting to the academic life of the University. Through lectures, discussions, exercises, and out-of-class assignments, UK 101 helps first-year students: articulate the purpose and nature of a college education at a research university; articulate UK’s expectations of its students; gain an appreciation of the University’s mission, history, and traditions; develop skills for achieving academic success such as study strategies and library research skills; increase awareness and use of campus resources; reflect on personal and social issues that first-year students often face in a college environment; become involved in the total life of the University; and form beneficial relationships with students, faculty, and staff.

Spring Semester
15 Credit Hours
UK Core - Comp. & Comm. II
3
CHE 107
3
CHE 107 - GENERAL COLLEGE CHEMISTRY II

CHE 107

3 credit hours

A continuation of CHE 105. A study of the principles of chemistry and their application to elements and compounds.

Prereq: CHE 105 or CHE 110 (with a C or better).

CHE 113
2
CHE 113 - GENERAL CHEMISTRY II LABORATORY

CHE 113

2 credit hours

A laboratory course, to accompany CHE 107, emphasizing qualitative and quantitative chemical analysis.

Prereq: CHE 111. Prereq or coreq: CHE 107.

BIO 148
3
BIO 148 - INTRODUCTORY BIOLOGY I

BIO 148

3 credit hours

BIO 148 introduces the student to the biological mechanisms operating at the molecular, cellular, and population level that contribute to the origin, maintenance, and evolution of biodiversity including the origins and history of the evolutionary process. Course material is presented within a phylogenetic context, emphasizing the shared history of all living organisms on earth through common ancestry. The first semester of an integrated one-year sequence (BIO 148 and BIO 152).

Prereq: Math ACT of 24 or above, or MA 109, and past or concurrent enrollment in CHE 105.

SOC 101
3
SOC 101 - INTRODUCTION TO SOCIOLOGY

SOC 101

**UK Core - Social Sciences**

3 credit hours

Introduction to the concepts and methods of sociology. Topics shall include socialization; group processes, social inequalities; social institutions; and social change. This course or its equivalent Sociology courses. Students may not receive credit for both this course and RSO 102.

CHE 197
1
CHE 197 - GENERAL CHEMISTRY WORKSHOP II

CHE 197

optional

1 credit hours

Peer-led team problem solving. Two-hour workshop offered on a pass-fail basis only. Enrollment in CHE 107 need not be accompanied by enrollment in CHE 197.

Prereq: Concurrent registration in CHE 107 required.

Please login to http://myUK.uky.edu to access your major map and personalized degree audit via the myUK Graduation Planning System (myUK GPS).

Total Sophomore Year Credit Hours : 29

Fall Semester
14 Credit Hours
BIO 208
3
BIO 208 - PRINCIPLES OF MICROBIOLOGY

BIO 208

3 credit hours

The course introduces fundamental microbiological principles and techniques. Emphasis is placed on the interactions between humans and microorganisms, especially bacteria and viruses, the use of antimicrobial agents, microbial antibiotic resistance, and the structural, functional, and evolutionary relationships among microorganisms.

Prereq: High school chemistry recommended. Note: Does not count for an upper division course for majors in Biology.

CLA 131
3
CLA 131 - MEDICAL TERMINOLOGY FROM GREEK AND LATIN

CLA 131

3 credit hours

Latin and Greek roots, prefixes, and suffixes as found in medical terminology. Primarily for pre-medical, pre-dental, pre-nursing and pre-veterinary students, but others will be admitted for help in vocabulary building.

DHN 241
1
DHN 241 - FOOD SERVICE SANITATION

DHN 241

1 credit hours

This course covers the principles of food microbiology, important food borne diseases, standards that are enforced by regulatory agencies, and applied measures for the prevention of food borne diseases and other microbiological problems. It leads to certification from the National Restaurant Association.

PSY 100
4
PSY 100 - INTRODUCTION TO PSYCHOLOGY

PSY 100

**UK Core - Social Sciences**

4 credit hours

An introduction to the study of behavior covering theories, methods and findings of research in major areas of psychology. Topics covered will include the biological foundations of behavior; learning, perception, motivation, personality; developmental, abnormal, and social behavior; and methods of assessment. This course is a prerequisite to a significant number of courses in this and related areas of study. Lecture, three hours; laboratory/discussion, two hours.

STA 210
3
STA 210 - MAKING SENSE OF UNCERTAINTY: AN INTRODUCTION TO STATISTICAL REASONING

STA 210

**UK Core - Statistical Inferential Reason**

3 credit hours

The goal of this course is to help students develop or refine their statistical literacy skills. Both the informal activity of human inference arising from statistical constructs, as well as the moral formal perspectives on statistical inference found in confidence intervals and hypothesis tests are studied. Throughout, the emphasis is on understanding what distinguishes good and bad inferential reasoning in the practical world around us.

Prereq: Any course in the new Quantitative Foundations area of General Education beginning Spring 2012.

Spring Semester
15 Credit Hours
PGY 206
3
PGY 206 - ELEMENTARY PHYSIOLOGY

PGY 206

3 credit hours

An introductory survey course in basic human physiology.

Prereq: One semester of college biology.

DHN 212
3
DHN 212 - INTRODUCTORY NUTRITION

DHN 212

3 credit hours

An elementary study of the principles of nutrition and the application of these principles to providing adequate nutrition to humans. The chemical and physiological approach to nutrition is emphasized.

Prereq: CHE 105 or CHE 103 or CHE 108; plus, past or concurrent BIO 103 or BIO 148 or BIO 152 or BIO 208.

ECO 201
3
ECO 201 - PRINCIPLES OF ECONOMICS I

ECO 201

3 credit hours

The study of the allocation of scarce resources from the viewpoint of individual economic units. Topics include household and firm behavior, competitive pricing of goods and resources, and monopoly power.

CHE 236 or CHE 230
3
UK Core - Arts and Creativity
3

Please login to http://myUK.uky.edu to access your major map and personalized degree audit via the myUK Graduation Planning System (myUK GPS).

Total Junior Year Credit Hours : 33

Fall Semester
17 Credit Hours
DHN 301
2
DHN 301 - DIETETICS PRACTICE

DHN 301

*Class only offered in Fall.

2 credit hours

This course provides a study of dietetic practice including professional ethics, standards of practice, scope of practice, educational pathways, credentials attainment and maintenance, competencies required for entry level practice, and responsibilities as a professional. Experiences allow exploration of dietetics practice in medical nutrition therapy, food service management and delivery of nutrition services.

Prereq: DHN 212; Limited to Dietetics Majors only.

DHN 302
3
DHN 302 - PRINCIPLES OF FOOD PREPARATION

DHN 302

3 credit hours

The physical and chemical principles involved in the preparation of foods and the application of these principles to control for quality outcomes. Laboratory experiences link theory to practice to ensure that the standards of safety and overall quality factors are applied to maximize nutrient retention while maintaining the acceptability and nutritional qualities of foods produced for individuals and groups. Lecture, one hour; Laboratory, four hours.

Prereq: DHN 241; Limited to DHN and Family Consumer Science (FCS) department majors and with permission of instructor.

DHN 311
3
DHN 311 - NUTRITIONAL BIOCHEMISTRY

DHN 311

*Class only offered in Fall.

3 credit hours

An introductory study of the biochemical basis of nutrition--the physiochemical properties of nutrients and other essential biochemicals and their role in physiological and metabolic processes.

Prereq: CHE 230 or CHE 236 must be completed prior to DHN 311; PGY 206 must be taken concurrently or prior to DHN 311. Limited to Dietetics, Human Nutrition, and Food Science Majors only; other majors by Consent of Instructor.

DHN 312
3
DHN 312 - LIFE CYCLE AND COMMUNITY NUTRITION I

DHN 312

*Class only offered in Fall.

3 credit hours

A study of the physiological changes occurring in the human life cycle with associated nutrient needs. The course focuses on assessment and determination of nutrition issues and nutrition education for individuals from in-utero to toddlerhood. Nutrition education programs on a community level will be addressed at each stage of the life cycle.

Prereq: DHN 212; Limited to Dietetics and Human Nutrition Majors only.

DHN 374
3
DHN 374 - RESEARCH AND WRITING IN DIETETICS

DHN 374

3 credit hours

Study of research, ethics, and methodology for designing, managing, and synthesizing evidence based research in dietetics. Students develop critical thinking, writing, and oral communication skills through scientific literature searches, interpretation of data, and development of a news brief, newsletter article, and literature review with accompanying oral presentations. This course is a Graduation Composition and Communication Requirement (GCCR) course in certain programs, and hence is not likely to be eligible for automatic transfer credit to UK.

Prereq: DHN 212 and STA 210; limited to Dietetics majors only.

UK Core - Global Dynamics
3
Spring Semester
16 Credit Hours
DHN 304
3
DHN 304 - EXPERIMENTAL FOODS

DHN 304

3 credit hours

Chemical and physical properties of food and the changes resulting from processing and preparation. Experimental study of variations in ingredients and preparation methods on food quality. Design, execute and report an independent research project. Lecture 2 hours; laboratory and discussion 3 hours per week.

Prereq: DHN 302; CHE 230 or CHE 236.

DHN 346
3
DHN 346 - MANAGEMENT FOR FOOD INDUSTRIES

DHN 346

**Class only offered in Spring.

3 credit hours

This course examines the evolving field of human resources in the food and hospitality industry. Students will examine the changing roles and responsibilities of the manager. Topics will include fundamental principles and purchasing techniques in the food service system as well as planning, selection, placement, training, disciplining employees, labor relations and compensation.

Prereq: ECO 201; Dietetics majors only.

DHN 313
3
DHN 313 - LIFE CYCLE AND COMMUNITY NUTRITION II

DHN 313

**Class only offered in Spring.

3 credit hours

A study of the physiological changes occurring in the life cycle with associated nutrient needs. The course focuses on assessment and determination of nutrition issues and nutrition education for individuals from childhood to old age. Nutrition education programs on a community level will be addressed at each stage of the life cycle. Program planning, evaluation and grant writing will also be covered and applied in this course.

Prereq: DHN 312; limited to Dietetics and Human Nutrition majors only.

DHN 510
3
DHN 510 - ADVANCED NUTRITION

DHN 510

**Class only offered in Spring.

3 credit hours

Application of biochemistry, physiology and nutrition to the understanding of the utilization and function of nutrients in the body as related to the structure, function and metabolic needs of cells/organ systems.

Prereq: DHN 311 or BCH 401G or equivalent; PGY 206; Dietetic and Human Nutrition Majors or admission to graduate program.

DHN 512
4
DHN 512 - MEDICAL NUTRITION THERAPY I

DHN 512

**Class only offered in Spring.

4 credit hours

This course explores changes in nutrient metabolism related to biochemical and physiological alterations in disease conditions and application of the Nutrition Care Process. Content includes case study evaluations, medical nutrition therapies for disease conditions, and current research in the field.

Prereq: DHN 311 and DHN 312; plus, past or concurrent DHN 510. Enrollment is restricted to dietetics majors only.

Please login to http://myUK.uky.edu to access your major map and personalized degree audit via the myUK Graduation Planning System (myUK GPS).

Total Senior Year Credit Hours : 23 - 38

Fall Semester
14 - 21 Credit Hours
DHN 480
1 - 6
DHN 480 - DIETETICS PRE-PROFESSIONAL PRACTICE

DHN 480

1 - 6 credit hours

Pre-professional experiences are designed to allow students to apply knowledge and skills in assessing, planning, implementing, and evaluating nutrition care in various health delivery systems. Student experience will include opportunities to link theory and practice while developing the skills and attitudes essential to practice in the dietetics profession. Placement of experiential settings must have the approval of the appropriate Director of Dietetics in Nutrition and Food Science. A minimum of 60 supervised practice hours will constitute one semester credit hour with prior approval. May be repeated to a maximum of six credits.

Prereq: Consent of instructor and senior status in the Dietetics Didactic Program.

DHN 514
3
DHN 514 - DIETETICS: COUNSELING AND COMMUNICATION THEORIES AND APPLICATIONS

DHN 514

*Class only offered in Fall.

3 credit hours

Counseling and communication theories are combined to study specific applications which include disease prevention, disease management and refinement of communication skills to enhance effectiveness as a practicing RD. Students will enhance their capacity to motivate others to practice healthy food behaviors. Active learners will develop a conceptual framework for future professional practice in dietetics as ethical counselors and facilitators of behavior change. Three credit hours. Prerequisites: NFS 510 and concurrent with NFS 515. Enrollment is open only to majors in dietetics.

Prereq: DHN 313, DHN 510, DHN 512; must be taken concurrently with DHN 517. Limited to Dietetics majors only.

DHN 517
3
DHN 517 - MEDICAL NUTRITION THERAPY II

DHN 517

*Class only offered in Fall.

3 credit hours

This course continues study of medical nutrition therapy topics, including trauma and enteral and parenteral nutrition. Content includes more advanced case study evaluations, medical nutrition therapies, and current research in the field.

Prereq: DHN 512 and concurrent with DHN 514 and enrollment is limited to dietetics majors.

Professional Support
3
Free Elective
1 - 3
UK Core - Humanities
3
Spring Semester
9 - 17 Credit Hours
DHN 342
4
DHN 342 - QUANTITY FOOD PRODUCTION

DHN 342

4 credit hours

An introduction to the production and service of food in quantity, to include the application of production techniques and controls, menu planning and service. Lecture, two hours; laboratory, 4.5 hours per week.

Prereq: DHN 302 or HMT 308; DHN 241; Limited to Dietetics and Hospitality, Management and Tourism Majors.

DHN 408G
1
DHN 408G - SEMINAR IN DIETETICS AND HUMAN NUTRITION

DHN 408G

1 credit hours

Investigation of recent research in dietetics and human nutrition. May be repeated to a maximum of three credits. Nutritional Sciences graduate students may not enroll for graduate credit.

Prereq: DHN 510 or consent of instructor.

Free Elective
1 - 3
Free Elective
1 - 3
Free Elective
1 - 3
Free Elective
1 - 3

Please login to http://myUK.uky.edu to access your major map and personalized degree audit via the myUK Graduation Planning System (myUK GPS).

what you'll study

You will become a food and nutrition expert by way of a core curriculum of dietetics and nutritional science related courses along with complementing coursework in chemistry, biology, physiology, business, sociology, and psychology.         

The Bachelor of Science in Dietetics prepares students to be recognized as nutrition experts in a wide variety of settings, including hospitals, community organizations, and food systems.  Graduates of this program are prepared to apply for an accredited supervised practice program (or dietetic internship) in order to become eligible to sit for the Commision on Dietetic Registration (CDR) national registry exam to earn the credential Registered Dietitian (RDN).

The Dietetics program offers two options for earning a Bachelor’s of Science in Dietetics:

  • Option A:  Didactic Program - complete academic coursework needed for for a supervised practice/dietetic internship.
  • Option B:  Coordinated Program - complete academic coursework AND supervised practice experience before earning a degree (selective admissions).

Click the most recent major sheet at the bottom of the page to see a complete list of required coursework.


Enhancing Your Time at UK

There are countless ways to “see blue.” on campus, but the best way to maximize your journey at the University of Kentucky is by engaging in an Education Abroad opportunity.

This will allow you to gain a global perspective and enhance future employability. As you take the first step towards investing in your future, we encourage you to take advantage of all the opportunities UK has to offer. Take a look at some of the options UK Education Abroad & Exchanges office suggests to complement your major! #SeeBlueAbroad

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