4 + 1 Dietetics Program
Sample Course Sequence
Dietetics 4 + 1 Fast Track Coordinated Program
Entry into the field of dietetics is at Master’s entry beginning in 2024. The Dietetics 4 + 1 Fast Track Coordinated Program provides students with all of the didactic program coursework and supervised practice required by the Accreditation Council of Education in Nutrition and Dietetics (ACEND) and a MS degree in Health Promotion Sciences. By completing the program outlined below, students can sit for the national dietetics registration examination and become a registered dietitian nutritionist in 5 years.
For entry into the upper division professional program students must complete the prerequisite coursework by the beginning of fall semester of your junior year:
- General Chemistry (CHEM 1127Q & CHEM 1128Q – OR – CHEM 1124Q & CHEM 1125Q)
- Organic Chemistry (CHEM 2241 – OR – CHEM 2443 & CHEM 2444)
- Biochemistry (MCB 2000)
- Principles of Biology (BIOL 1107)
- Statistics (STAT 1000Q – OR – STAT 1100Q)
- Fundamentals of Nutrition (NUSC 1165)
- Food, Culture, and Society (NUSC 1167)
- Human Physiology and Anatomy (PNB 2264 & PNB 2265)
- One course in Psychology – OR – Sociology
- Nutrition and Human Development (NUSC 2200)
Some flexibility with pre-requisite courses is available. Please contact Ellen Shanley, Dietetics Director at ellen.shanley@uconn.edu with questions.
Additionally, students should meet the following criteria:
- Minimum cumulative GPA of 3.0 or higher is considered competitive
- Clarity of written communication
- Quality of References
- Completed all general education – OR – common curriculum requirements
- Completed one W course and one E course
In addition to these prerequisites, UConn Graduation Requirements – including major and Common Curriculum requirements – can be found at UConn’s Undergraduate Catalog.
Application to the program is in January of the sophomore year. Following is the course sequencing in the program:
Students normally average 15 credits per semester over a 4-year period (fall/spring only) to meet the 120 academic credits required.
First Year
Fall Semester
| Course | Credits |
|---|---|
| CHEM 1124Q or CHEM 1127Q – General Chemistry I (TOI-6L) | 4 |
| BIOL 1107 – General Biology I (TOI-6L) | 4 |
| NUSC 1165 – Fundamentals of Nutrition | 3 |
| SOCI 1001 – Intro to Sociology or SOCI 1251 – Social Problems (TOI-3, 5) or PSYC 1100 (TOI-6) | 3 |
| Recommended: UNIV 1800 – First Year Experience course | 1 |
| Total Credits: 15 | |
Spring Semester
| Course | Credits |
|---|---|
| CHEM 1125Q OR 1128Q – General Chemistry II (TOI-6L) | 4 |
| CHEM 2241 – Organic Chemistry I | 3 |
| ENGL 1007 – Seminar and Studio in Writing and Multimodal Composition | 4 |
| TOI/Gen Ed (Recommended: TOI-1) | 3 |
| Total Credits: 16 | |
Second Year
Fall Semester
| Course | Credits |
|---|---|
| NUSC 2200 – Nutrition & Human Development | 3 |
| PNB 2264 – Anatomy & Physiology I | 4 |
| STAT 1000Q or STAT 1100Q – Statistics | 4 |
| TOI/Gen Ed (Recommended: ARE 1110E (TOI-4)) | 3 |
| W course | 3 |
| Total Credits: 17 | |
Spring Semester
| Course | Credits |
|---|---|
| MCB 2000 – Biochemistry | 4 |
| PNB 2265 – Anatomy & Physiology II | 4 |
| NUSC 1167 – Food, Culture, & Society (TOI-2) | 3 |
| ELECTIVE | 3 |
| Total Credits: 14 | |
Third Year
Fall Semester
| Course | Credits |
|---|---|
| DIET/NUSC 3150 – Medical Nutrition Therapy I | 3 |
| NUSC 3233 – Food Composition/Prep. | 3 |
| NUSC 3234 – Food Composition/Prep. Lab | 1 |
| MCB 2610 – Microbiology | 4 |
| AH 4244 – Management for the Health Professional | 3 |
| Undergrad Health-Related ELECTIVE* | 3 |
| Total Credits: 17 | |
Spring Semester
| Course | Credits |
|---|---|
| DIET 3250 – Medical Nutrition Therapy II | 3 |
| DIET 3230 – Community Nutrition | 3 |
| DIET 3272 – Food Service Systems I | 2 |
| AH 4242 – Counseling and Teaching for the Health Professional | 3 |
| DIET 3235 – Community Nutrition Practicum I | 1 |
| DIET 3215 – Food Service Practicum I | 1 |
| DIET 3231W – Writing for Community Nutrition Research | 2 |
| Total Credits: 15 | |
Fourth Year
Fall
| Course | Credits |
|---|---|
| DIET 3155 – Clinical Dietetics Practicum I | 1 |
| AH 5351 – Contemporary Nutrition Issues and Research | 3 |
| DIET 4272 – Food Service Systems II | 2 |
| AH 4241 – Research for Health Professionals | 2 |
| AH 6305 – Program Planning and Evaluation for Health Professionals | 3 |
| DIET 4350 – Medical Nutrition Therapy III | 3 |
| Total Credits: 14 (6 Grad) | |
Spring Semester
| Course | Credits |
|---|---|
| DIET 3255 – Clinical Dietetics Practicum II | 1 |
| DIET 4415 – Food Service Practicum II | 3 |
| DIET 4370 – Applied Advanced Nutrition | 3 |
| DIET 3296 – Applied Research for Dietetic Professionals | 1 |
| AH 5005 – Biostatistics for Health Professionals or AH 5319 – Health Education & Behavioral Interventions for At-Risk Populations | 3 |
| Total Credits: 14 (6 Grad) | |
B.S. in Dietetics
Graduate School
Fall Semester
| Course | Credits |
|---|---|
| AH 6342 – Critical Issues | 3 |
| DIET 4335 Clinical Nutrition in Acute Care | 1 |
| DIET 4315 – Food Service in Healthcare | 1 |
| AH 5335 – Community Nutrition Programming & Evaluation Practicum | 2 |
| AH 5314 – Professional Development Project | 3 |
| Total Credits: 13 (11 Grad) | |
Spring Semester
| Course | Credits |
|---|---|
| DIET 4435 – Community Nutrition Practicum II | 3 |
| DIET 4470 – Seminar in Dietetics | 2 |
| DIET 4455 – Clinical Dietetics Practicum III | 4 |
| AH 5317 – Professional Development Practicum | 5 |
| Total Credits: 14 (5 Grad) | |
*Health related undergraduate courses as approved by the advisor.
DIET 4991 Externship Summer Immediately following graduation (4 credits/non-degree student).
W course requirements: Students are required to take 2 “W” skill coded courses. AH 3231W satisfies the “W” in the major. Students should take the second “W” as a TOI/Gen Ed elective.
Students can elect to enroll in Summer/Winter sessions. Course options can be found at the Summer Session and Winter Session sites.
Students interested in Education Abroad should discuss options (semester, winter or summer) with major advisor.
All students beginning in Fall 2025 will be taking courses that fall into six Topics of Inquiry (TOIs) and three Competencies, while students who matriculated prior to Fall 2025 will continue to follow the General Education Curriculum. Transfer students will have the option to follow either the TOI requirements or the General Education Curriculum. Please consult with your advisor if you have questions.
Your academic advisor will work with you every semester to help determine the best sequence of courses specific to your career goals.