Dietetics and Applied Nutrition - B.S.
Effective Fall 2020, Johnson & Wales University will complete its transition from a term calendar to a semester calendar. Starting with the 2020–21 catalog, all programs will represent course requirements in semester credit hours rather than quarter credit hours. Students who started on terms and will finish their degree requirements on semesters should consult with their assigned academic counselor in Student Academic Services or faculty advisor on semester transition academic planning.
The Dietetics and Applied Nutrition bachelor of science degree program is an Accreditation Council for Education in Nutrition and Dietetics (ACEND) accredited Didactic Program in Dietetics (DPD). This program prepares students for entry into a variety of positions in the fields of clinical, community, food service and health promotion, often as a Registered Dietitian/Nutritionist (RD/RDN).
The program prepares students to be able to translate the scientific literature when problem solving around food production, nutritional counseling on healthy eating practices, and managing diverse populations. This is done through a combination of traditional academic means, as well as with Johnson & Wales’ unique culinary nutrition, experience-based cooking labs. Students develop nutrition care plans and learn nutritional diagnostic skills, as well as refine sensory evaluation techniques.
Graduates of the Dietetics and Applied Nutrition program are prepared to work in settings such as hospitals, long-term care facilities and health clinics, as well as in nontraditional industries such as food product research and development, school food service, sports nutrition with collegiate and professional teams, recipe testing, food writing and the private chef industry.
Following the completion of the bachelor’s degree program and the receipt of a DPD verification statement, students are qualified to apply to a supervised dietetic internship program and then sit for the national exam to become a registered dietitian (RD) in the United States.
Upon completion of the program, graduates are expected to:
- Integrate scientific information and research into scientific and evidenced based practice.
- Demonstrate the beliefs, values, attitudes and behaviors for a professional level of practice.
- Perform customer services including the development and delivery of information, products and services to individuals, groups and populations.
- Apply the strategic principles of management and systems in the provision of services to individuals and organizations.
The Dietetics and Applied Nutrition degree is accredited by
The Accreditation Council for Education in Nutrition (ACEND)
of the Academy of Nutrition and Dietetics
120 South Riverside Plaza, Suite 2000
Chicago, IL 60606-6995
312-899-0040, ext. 5400
ACEND provides standards of education meeting required dietetics coursework leading to a bachelor’s degree. Such a program is called a Didactic Program in Dietetics (DPD). The Dietetics and Applied Nutrition degree program meets those standards.
Dietetics and Applied Nutrition
A four-year program leading to the bachelor of science degree
Credits Culinary Foundations | ||
| CUL1015 | Introduction to Culinary Foundations | 3 |
| CUL1035 | Culinary Fundamentals | 3 |
| CUL1055 | Cooking in Today's Restaurant: Breakfast & Lunch | 3 |
| CUL1075 | Cooking in Today's Restaurant: Dinner | 3 |
| CUL1095 | Cooking in the Global Marketplace | 3 |
| CUL1115 | The Science of Cooking and Sensory Analysis | 3 |
| CUL1135 | Purchasing, Product Identification & Protein Fabrication | 3 |
| CUL1345 | Foundations of Baking & Pastry | 3 |
| CUL2215 | The Craft of Garde Manger | 3 |
| CUL2255 | Advanced Pastry | 3 |
| Major Courses | ||
| CULN2020 | Applied Culinary Nutrition Will be taught in 20/21 AY as 3 semester credits | 3 |
| CULN2230 | Designing Healthy Desserts | 4.5 |
| CULN3155 | Vegetarian Cuisine | 4.5 |
| CULN4155 | Athletic Performance Cuisine | 4.5 |
| CULN4165 | Therapeutic Cuisine | 4.5 |
| CULS3035 | Food Science | 4.5 |
| DIET2050 | Community Nutrition | 4.5 |
| DIET3030 | Nutrition Assessment | 4.5 |
| DIET3050 | Life Span Nutrition | 4.5 |
| DIET4030 | Medical Nutrition Therapy | 4.5 |
| DIET4630 | Advanced Medical Nutrition Therapy | 4.5 |
| Related Professional Studies | ||
| BIO1011 | General Biology - Cellular | 4.5 |
| BIO1015 | General Biology Laboratory - Cellular | 2.25 |
| BIO2041 | Human Physiology | 4.5 |
| BIO2045 | Human Physiology Laboratory | 2.25 |
| BIO2201 | General Microbiology | 4.5 |
| BIO2205 | General Microbiology Laboratory | 2.25 |
| CAR0010 | Career Management | 1 |
| CHM1000 | Foundations in Chemistry | 4.5 |
| CHM1005 | Foundations in Chemistry Laboratory | 2.25 |
| CULN1010 | An Introduction to the Fields of Food, Food Service and Nutrition | 1.5 |
| ENG2010 | Introduction to Technical Communication | 4.5 |
| FSM1065 | Food Safety and Sanitation Management | 1.5 |
| FSM2045 | Introduction to Menu Planning and Cost Controls | 4.5 |
| FSM2210 | Operational Management in Healthcare | 4.5 |
| A&S Core Experience | ||
| Communications Foundation Courses | 13.5 | |
| English Composition | ||
| Advanced Composition and Communication | ||
| Communication Skills | ||
| Integrative Learning | 9 | |
Two ILS courses, one at the 2000 level, one at the 4000 level | ||
| Arts and Humanities | 9 | |
| A Multicultural History of America | ||
One course from ART, HUM‡, LIT, PHIL or REL | ||
| Mathematics | 9 | |
| Fundamentals of Algebra (or higher, based on student's placement) | ||
| Introduction to Biostatistics | ||
| Science | 4.5 | |
| Nutrition | ||
| Social Sciences | 9 | |
| Introductory Psychology | ||
One course from ANTH°°, ECON, LEAD, PSCI or SOC | ||
| A&S Electives | 9 | |
| Introduction to Organic Chemistry | ||
| Biochemistry | ||
| Free Electives # | ||
| 13.5 credits selected from 1000-4999 numbered offerings within the university | 13.5 | |
| Total Credits | 199.0 | |
Visit Courses by Subject Code for a listing of all campus courses.
‡HUM courses are not offered in North Miami or Online.
^BIO courses are not offered in North Miami, Charlotte or Online.
¶CAD courses are only offered in Providence.
±CHM courses are not offered in North Miami or Online.
°PHY courses are not offered in Charlotte.
°°ANTH courses are not offered in North Miami or Charlotte.
# In addition to classes, free elective credit can be applied to a number of options such as Directed Experiential Education (DEE), Internship, Minor or Study Abroad. For Accelerated Master's program students, up to three graduate-level courses may apply. Students are strongly encouraged to contact an adviser before scheduling free elective credits.
NOTE: Students must pass MATH0010 Basic Mathematics or have equivalent placement scores to enroll in required math course(s).
Students who graduate with a bachelor's degree must leave Johnson & Wales University with effective writing skills to fulfill the graduation writing requirement. These writing skills will be assessed at the completion of ENG1021 Advanced Composition and Communication. Students who have met the requirement of ENG1021 Advanced Composition and Communication or ENG1027 Honors Advanced Composition and Communications: Civic Discourse outside of Johnson & Wales University must fulfill the graduation writing requirement through successful completion of ENG0001 Writing Workshop.
In collaboration with academic colleges across all JWU campuses, JWU Study Abroad programs offer a variety of international options for major, minor, Arts & Sciences, and elective credit at many price points for students during the academic year and summer. Faculty-led, exchange, affiliate, and direct-enroll programs range in duration from one week to a full semester. Financial aid is applicable and scholarships are available. Visit the study abroad website for information, program descriptions and online applications.