Allied Health Major, B.S. (Nutrition and Foods Concentration)

College of Clinical and Rehabilitative Health Sciences

Department of Allied Health Sciences

Nutrition and Foods Concentration

Accredited by:

Commission on Accreditation for Dietetics Education (CADE)

120 South Riverside Drive, Suite 2000

Chicago, IL 60606-6995

(312) 899-4874

Dietetics professionals apply scientific knowledge and skills to effective nutritional care of patients and clients in clinical and community settings. The dietetics practitioner will be expected to apply critical thinking skills in assessing nutritional status of patients and providing evidenced-based nutrition care and medical nutrition therapy. Skillfulness in implementing nutrition interventions and monitoring the effectiveness of nutrition therapy or counseling is required at all levels of dietetics practice. The interdisciplinary health care team utilizes the skills and knowledge of the well-trained registered dietician as the expert in planning and implementing nutrition therapy. Dietetics professionals provide nutrition education and counseling to patients and clients, health coaching in out-patient settings, diabetes education and training, monitor tube feedings or nutrition support for patients in critical care units, management of clinical nutrition departments or health care food service operations.

Upon successful completion of the requirements for the Nutrition and Foods concentration (didactic program in dietetics), students are eligible to apply for dietetic internships where they will perform 1200 hours of supervised practice in a variety of dietetics rotations. Once the supervised practice is successfully completed, the student will be eligible to sit for the Registration Examination for Dietitians (RD exam.) Licensure requirements for registered dietitians vary according to state statutes but all require a passing score on the RD exam. An option for students who delay or choose not to pursue the RD credential is taking the examination to become a dietetic technician, registered immediately upon completion of the requirements for the nutrition and foods concentration and the B.S. degree.

Admission Requirements

Applications will be accepted and reviewed in the semester following the accrual of 45 credit hours. The application process will include a review of transcripts and evaluation of a written statement of personal and career goals. Requirements for admission and retention in the Nutrition and Foods concentration are as follows:

• Maintain a college GPA of 2.5 or better on a 4.0 scale (developmental studies grades/quality points excluded);
• Complete science courses and all NTFD courses with a minimum grade of C or better in each course within the first two attempts.

General Program Information

To earn a degree from ETSU, there are specific course requirements put forth by ETSU, by the Tennessee Board of Regents (TBR), by each college, and by each department. All students must meet the degree requirements at each of these levels. Please follow the format below:

University-level Degree and Graduation Requirements

• Degree and Graduation Requirements 
• Completion of a minimum of 120 credit hours is required.
• CSCI 1100  or the proficiency exam
• Proficiency Intensive Course Requirements
• Senior Exit Exam
• Additional Requirements for Transfer Students
• Second Bachelor Degrees
• Double Majors/Double Degrees

Total Credit Hours for Degree: 120

TBR General Education Requirements: 41 Credit Hours

Below you will see the categories and courses specified under TBR General Education Requirements. Note that certain courses are required for this degree, specific to this major. Thus, these courses will satisfy both a TBR General Education requirement AND a requirement of this major. (Other majors may require different General Education courses.) Where specific courses are required for this major, we only list those courses under the category. If there are no specific major requirements for a category, all course options appear.

Communication

9 credits, consisting of 6 credits of written composition and 3 credits of oral communication.

Written Composition

Complete both of the following: 

• ENGL 1010 - Critical Reading and Expository Writing (3 credits)
• ENGL 1020 - Critical Thinking and Argumentation (3 credits)

• Students required to complete learning support in writing must enroll in both ENGL 1011  and in ENGL 1010 . Additional information may be found on the University Advisement Center website www.etsu.edu/uac/learningsupport. Students must earn a grade of “C” or better in ENGL 1010  and ENGL 1020 .

Oral Communication

Complete one of the following:

• SPCH 1300 - Introduction to Communication Studies (3 credits)
• SPCH 2300 - Public Speaking (3 credits)
• SPCH 2320 - Argumentation and Debate (3 credits)

• When one of the oral communication courses listed above is completed to meet the general education core requirement, that course will not count toward ETSU’s oral communication-intensive requirement. (See “Other Graduation Requirements.”) Any additional course from this list that is completed will count toward the oral communication-intensive requirement.

Humanities and Fine Arts

9 credits, consisting of 3 credits of literature, 3 credits of fine arts, and 3 credits of humanities electives.

Literature

Complete one of the following: 

• ENGL 2030 - Literary Heritage (3 credits)
• ENGL 2110 - American Literature I (3 credits)
• ENGL 2120 - American Literature II (3 credits)
• ENGL 2210 - British Literature I (3 credits)
• ENGL 2220 - British Literature II (3 credits)
• ENGL 2330 - World Literature (3 credits)
• ENGL 2430 - European Literature (3 credits)

Note:

(ENGL 2210 , ENGL 2220 ,or ENGL 2430  suggested.)

Fine Arts

Complete one of the following:

• ARTH 2010 - Art History Survey I (3 credits)
• ARTH 2020 - Art History Survey II (3 credits)
• DANC 3500 - Dance as a Human Experience (3 credits)
• HUMT 2310 - Arts and Ideas I (3 credits)
• HUMT 2320 - Arts and Ideas II (3 credits)
• MUSC 1030 - Introduction to Music (3 credits)
• MUSC 1035 - History of Jazz (3 credits)
• THEA 1030 - Introduction to the Theatre (3 credits)

Humanities Electives

Complete one of the following:

• ENGL 3150 - Literature, Ethics, and Values (3 credits)
• ENGL 3280 - Mythology (3 credits)
• ENTC 3020 - Technology and Society (3 credits)
• HIST 1110 - World History and Civilization to 1500 (3 credits)
• HIST 1120 - World History and Civilizations Since 1500 (3 credits)
• PHIL 1030 - Introduction to Philosophy (3 credits)
• PHIL 2020 - Introduction to Ethics (3 credits)
• PHIL 2040 - Philosophy as Conversation (3 credits)
• PHIL 2640 - Science and the Modern World (3 credits)
• RELI 2210 - Introduction to the Study of World Religions (3 credits)

Social and Behavioral Sciences

6 credits, consisting of the following:

• PSYC 1310 - Introduction to Psychology (3 credits)
• SOCI 1020 - Introduction to Sociology (3 credits)

History

6 credits, consisting of both of the following:

• HIST 2010 - The United States to 1877 (3 credits)
• HIST 2020 - The United States since 1877 (3 credits)

• Note:  HIST 2030 History of Tennessee  (3 credits) may be substituted for 3 credits of United States History.

Natural Sciences

8 credits, consisting of the following lectures and labs.

• HSCI 2010 - Anatomy and Physiology I (4 credits)
• HSCI 2011 - Anatomy and Physiology Laboratory I (0 credit)
• HSCI 2020 - Anatomy and Physiology II (4 credits)
• HSCI 2021 - Anatomy and Physiology Laboratory II (0 credit)

Mathematics

Students eligible to enroll in this math course must do so during their first calendar year of enrollment or prior to accumulating 33 semester credits at ETSU.

• MATH 1530 - Probability and Statistics – Noncalculus (3 credits)

Allied Health Core: 25 Credit Hours

• CHEM 1030 - Introduction to Chemistry Survey (4 credits)

• or

• CHEM 1110 - General Chemistry Lecture I (4 credits)

• and

• CHEM 1111 - General Chemistry Laboratory I (0 credit)

•  

• HSCI 2230 - Introduction to Microbiology (4 credits)
• HSCI 2231 - Introduction to Microbiology Laboratory (0 credit)
• ALHE 2010 - Introduction to Allied Health (2 credits)
• ALHE 2020 - Patient Care and Assessment (3 credits)
• ALHE 4060 - Research in Allied Health (3 credits)
• ALHE 4070 - Leadership in Allied Health (3 credits)
• ALHE 4100 - Information Management for Allied Health Professionals (3 credits)
• ENVH 3030 - Law and Ethics for Allied Health (3 credits)

Professional Curriculum Nutrition and Foods: 54 Credit Hours

• NTFD 1010 - Introduction to Nutrition (3 credits)
• NTFD 2420 - Principles of Nutrition Science (3 credits)
• NTFD 3250 - Nutrition through the Life Cycle (3 credits)
• NTFD 3430 - Community Nutrition (3 credits)
• NTFD 3465 - Human Nutrition and Metabolism (3 credits)
• NTFD 3485 - Basic Skills in Dietetics Practice (3 credits)
• NTFD 4415 - Food Systems Administration (3 credits)
• NTFD 4425 - Clinical Nutrition I (3 credits)
• NTFD 4437 - Clinical Nutrition II (3 credits)
• NTFD 4447 - Nutritional Biochemistry (3 credits)
• NTFD 4465 - Experimental Food Science (3 credits)
• NTFD 4475 - Managing Food Service Operations (3 credits)
• NTFD 4517 - Nutrition Education and Counseling (3 credits)
• CHEM 1120 - General Chemistry Lecture II (4 credits)
• CHEM 1121 - General Chemistry Laboratory II (0 credit)
• CHEM 2010 - Organic Chemistry Lecture I (3 credits)
• CHEM 2011 - Organic Chemistry Laboratory I (2 credits)
• MGMT 4510 - Human Resources Management (3 credits)
• Guided Elective (3 credits)

Minor: no minor required