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.
Food is Our Fuel...
You will become a food and nutrition expert through a core curriculum of dietetics and nutritional science - along with complementary work in chemistry, biology, physiology, business, sociology, and psychology.
A Bachelor of Science in Dietetics prepares students to be recognized as nutrition experts in a wide variety of settings including hospitals, non-profit organizations, corporations and community food systems. Our graduates are prepared to apply for an accredited supervised practice program (or dietetic internship) and sit for the Commission on Dietetic Registration (CDR) national registry exam to earn the Registered Dietitian (RDN) credential.
The program offers two options for earning a Bachelor’s of Science in Dietetics:
Option A: Didactic Program students complete 4 years of academic coursework needed to apply for a Masters Degree and/or a dietetic internship
Option B: Accelerated Coordinated Program students complete academic coursework as well as a supervised practice experience while earning a BS in Dietetics and a MS in Nutrition and Food Systems. Students must apply for entry into this selective admissions program.
Your Future...
A career in dietetics puts you on the forefront of promoting health and wellness through education and in disease prevention. Our program is nationally accredited and prepares students for an internship leading to Registered Dietitian (RDN) status.
Employers 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. 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
Come See for Yourself
To learn more about this program, campus life, and chat with an advisor, schedule a campus visit. Virtual visits may be necessary in some cases.
I chose the dietetics program because I wanted to serve my community... and what better way than using food and nutrition to bring people together and improve their quality of life?
**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 25 or above, C or better in MA 110, or equivalent math placement scores.
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.
AFE 100
3
AFE 100 - ISSUES IN AGRICULTURE, FOOD AND ENVIRONMENT
AFE 100
3 credit hours
How do farmers in Kentucky impact families in California? How can the fashion industry curb the amount of plastic in our oceans? How does fast food affect sea life in the Gulf of Mexico? Whether we realize it or not, each of us has a relationship with agriculture, food and the environment. From race and gender, diet and lifestyles, tourism and evolving technologies, this course encourages you to recognize and think critically about the interconnected systems that affect all human life. By addressing these challenges, you will develop a greater appreciation for how you can positively impact our planet.
Prereq: This course is open to students enrolled in the Martin-Gatton College of Agriculture, Food and Environment or those in the Martin- Gatton College of Agriculture, Food and Environment Residential College's Belle C. Gunn Living Learning Program. Freshman 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 25 or Math SAT 590 or HS GPA of 3.6 or MA 109 or BIO 155 grade of B or better, or permission of instructor.
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 CLD 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.
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
This course provides students, including future healthcare professionals, with core nutrition knowledge associated with wellness, quality-of-life, and diet-related health conditions. It emphasizes the physiological relationships between nutrition and health such as nutrient metabolism, digestive disorders, chronic disease, disordered eating, meal planning, and food and nutrient insecurity.
Prereq: Past or concurrent enrollment in any CHE course (CHE 103 or CHE 104 or CHE 105 or CHE 108 or CHE 109); OR past or concurrent enrollment in any BIO course (BIO 103 or BIO 148 or BIO 152 or BIO 208); OR past or concurrent enrollment in ANA 109.
ECO 201
3
ECO 201 - PRINCIPLES OF ECONOMICS I
ECO 201
3 credit hours
This course will introduce you to the economic way of thinking and provides basic tools of economic theory used to study markets, individual consumer behavior, and the behavior of firms. It employs concepts such as scarcity, opportunity costs, tradeoffs, marginal thinking, and gains from trade. This course will examine how markets work and how supply and demand interact to determine prices, explore market failure such as externalities, the tragedy of the commons and public goods and the role of the government in market activity. Students will also be introduced to theories of the firm and individual behavior, competition and monopoly, and welfare economics. Students successfully completing this course should leave with an understanding of these basic economic principles and their applicability to real world situations. Students should also be able to incorporate the tools of economic analysis into their own decision-making processes as they weigh costs and benefits to make choices.
CHE 236 or CHE 230
3
UK Core - Arts and Creativity
3
Total Junior Year Credit Hours
: 29
Fall Semester
16 Credit Hours
DHN 301
1
DHN 301 - DIETETICS PRACTICE
DHN 301
*Class only offered in Fall.
1 credit hours
This course provides a study of dietetics practice including professional ethics, standards of practice, scope of practice, credential attainment and maintenance, competencies required for entry level practice, and responsibilities as a professional. Lectures and assignments will provide exploration of dietetics practice in medical nutrition therapy, food service management, delivery of nutrition services, and dietetics in general.
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 212, DHN 241, and restricted to Dietetics or Human Nutrition majors.
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
13 Credit Hours
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 enrollment in DHN 510. Enrollment is restricted to Dietetics majors only.
Total Senior Year Credit Hours
: 23 - 33
Fall Semester
14 - 16 Credit Hours
DHN 480
1
DHN 480 - DIETETICS PRE-PROFESSIONAL PRACTICE
DHN 480
1 credit hours
This course provides the opportunity for students to gain pre- professional experiences that are designed to allow students to apply knowledge and skills in assessing, planning, implementing and evaluating nutrition care delivery systems. Student experiences will include opportunities to link theory and practice while developing the skills and attitudes essential to practice in the dietetics profession. Placement in experiential settings must have the approval of the instructor before the student will be allowed to start at the site. A DHN 480 Learning Contract developed by the student and approved by the mentor and instructor will guide the individualized experience. A minimum of 60 supervised practice hours will constitute one semester credit hour.
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.
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 plus concurrent enrollment in DHN 514; restricted 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 408
1
DHN 408 - SEMINAR IN DIETETICS AND HUMAN NUTRITION
DHN 408
1 credit hours
Investigation of recent research in dietetics and human nutrition.
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).
**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 25 or above, C or better in MA 110, or equivalent math placement scores.
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.
AFE 100
3
AFE 100 - ISSUES IN AGRICULTURE, FOOD AND ENVIRONMENT
AFE 100
**UK Core - Community, Culture and Citizen**
3 credit hours
How do farmers in Kentucky impact families in California? How can the fashion industry curb the amount of plastic in our oceans? How does fast food affect sea life in the Gulf of Mexico? Whether we realize it or not, each of us has a relationship with agriculture, food and the environment. From race and gender, diet and lifestyles, tourism and evolving technologies, this course encourages you to recognize and think critically about the interconnected systems that affect all human life. By addressing these challenges, you will develop a greater appreciation for how you can positively impact our planet.
Prereq: This course is open to students enrolled in the Martin-Gatton College of Agriculture, Food and Environment or those in the Martin- Gatton College of Agriculture, Food and Environment Residential College's Belle C. Gunn Living Learning Program. Freshman 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 25 or Math SAT 590 or HS GPA of 3.6 or MA 109 or BIO 155 grade of B or better, or permission of instructor.
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 CLD 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.
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
This course provides students, including future healthcare professionals, with core nutrition knowledge associated with wellness, quality-of-life, and diet-related health conditions. It emphasizes the physiological relationships between nutrition and health such as nutrient metabolism, digestive disorders, chronic disease, disordered eating, meal planning, and food and nutrient insecurity.
Prereq: Past or concurrent enrollment in any CHE course (CHE 103 or CHE 104 or CHE 105 or CHE 108 or CHE 109); OR past or concurrent enrollment in any BIO course (BIO 103 or BIO 148 or BIO 152 or BIO 208); OR past or concurrent enrollment in ANA 109.
ECO 201
3
ECO 201 - PRINCIPLES OF ECONOMICS I
ECO 201
3 credit hours
This course will introduce you to the economic way of thinking and provides basic tools of economic theory used to study markets, individual consumer behavior, and the behavior of firms. It employs concepts such as scarcity, opportunity costs, tradeoffs, marginal thinking, and gains from trade. This course will examine how markets work and how supply and demand interact to determine prices, explore market failure such as externalities, the tragedy of the commons and public goods and the role of the government in market activity. Students will also be introduced to theories of the firm and individual behavior, competition and monopoly, and welfare economics. Students successfully completing this course should leave with an understanding of these basic economic principles and their applicability to real world situations. Students should also be able to incorporate the tools of economic analysis into their own decision-making processes as they weigh costs and benefits to make choices.
CHE 236 or CHE 230
3
UK Core - Arts and Creativity
3
Total Junior Year Credit Hours
: 29
Fall Semester
16 Credit Hours
DHN 301
1
DHN 301 - DIETETICS PRACTICE
DHN 301
*Class only offered in Fall.
1 credit hours
This course provides a study of dietetics practice including professional ethics, standards of practice, scope of practice, credential attainment and maintenance, competencies required for entry level practice, and responsibilities as a professional. Lectures and assignments will provide exploration of dietetics practice in medical nutrition therapy, food service management, delivery of nutrition services, and dietetics in general.
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 212, DHN 241, and restricted to Dietetics or Human Nutrition majors.
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
13 Credit Hours
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 enrollment in DHN 510. Enrollment is restricted to Dietetics majors only.
Total Senior Year Credit Hours
: 38
Fall Semester
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 408
1
DHN 408 - SEMINAR IN DIETETICS AND HUMAN NUTRITION
DHN 408
1 credit hours
Investigation of recent research in dietetics and human nutrition.
Prereq: DHN 510 or consent of instructor.
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.
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 plus concurrent enrollment in DHN 514; restricted to Dietetics majors.
UK Core - Humanities
3
Professional Support
3
Spring Semester
18 Credit Hours
DHN 518
2
DHN 518 - EVALUATION OF DIETETIC ISSUES AND LEADERSHIP
DHN 518
2 credit hours
Course provides opportunities for the development of competencies, attitudes and values expected of the entry level professional. Lectures, presentation of individual case studied and research projects are conducted. Opportunities are provided for transfer of theory to practice, interpretation of research, discussion of professional literature and application of leadership and communication skills in addressing issues of professional dietetic practice. This web enhanced didactic course is taught via distance learning coupled with on campus sections.
Prereq: Admission to the Coordinated Program or Dietetic Internship.
DHN 520
5
DHN 520 - MEDICAL NUTRITION THERAPY I: SUPERVISED PRACTICE
DHN 520
5 credit hours
Supervised practice in health care facilities. Course focuses on patient assessment, diet planning, care plan implementation, and nutritional evaluation. Fulltime medical nutrition therapy experience at an assigned facility with the opportunity to gain entry level experience while seeing a variety of patients with varied disease states.
Prereq: Admission to UK DHN Supervised Practice Program (SPP).
DHN 522
5
DHN 522 - FOOD SERVICE SYSTEMS MANAGEMENT I: SUPERVISED PRACTICE
DHN 522
5 credit hours
Supervised practice in foodservice systems management in a variety of food service operations. Experience involves participation in management functions including procurement, production, financial and human resources management, marketing, and training.
Prereq: Admission to UK DHN Supervised Practice Program (SPP).
DHN 524
3
DHN 524 - FOOD SERVICE SYSTEMS MANAGEMENT II: SUPERVISED PRACTICE
DHN 524
3 credit hours
In-depth application of foodservice systems management in a variety of food systems operations. Provides variety of experience in operations, financial, and managerial aspects of food services.
Prereq: Admission to UK DHN Supervised Practice Program (SPP).
DHN 526
3
DHN 526 - MEDICAL NUTRITION THERAPY II: SUPERVISED PRACTICE
DHN 526
3 credit hours
This course provides an in-depth clinical application of the principles of dietetics. The course will focus on the team concept of patient care and provide advanced dietetics practice with the opportunity to test and evaluate results.
Prereq: Admission to UK DHN Supervised Practice Program (SPP).
Summer Semester
3 Credit Hours
DHN 528
1
DHN 528 - COMMUNITY NUTRITION I: SUPERVISED PRACTICE
DHN 528
Should be taken in 4-week session.
1 credit hours
This course provides an introductory supervised practice in community nutrition. Experiences include public and private agencies/organizations that provide food and nutrition services, public policy and program development, and nutrition education for various socioeconomic groups. Full-time community nutrition experience as a member of the community health delivery team at assigned community and health related agency. The student will have opportunities to manage nutrition care for population groups across the lifespan; develop community based food and nutrition programs; and develop health promotion/disease prevention intervention projects.
Prereq: Admission to UK DHN Supervised Practice Program (SPP).
DHN 530
2
DHN 530 - COMMUNITY NUTRITION II: SUPERVISED PRACTICE
DHN 530
Should be taken in 8-week session.
2 credit hours
This course provides an introductory supervised practice in community nutrition. Experiences include public and private agencies/organizations that provide food and nutrition services, public policy and program development, and nutrition education for various socioeconomic groups. Full-time community nutrition experience as a member of the community health delivery team at assigned community and health related agency. The student will have opportunities to manage nutrition care for population groups across the lifespan; develop community based food and nutrition programs; and develop health promotion/disease prevention intervention projects.
Prereq: Admission to UK DHN Supervised Practice Program (SPP).
Please login to http://myUK.uky.edu to access your major map and
personalized degree audit via the myUK Graduation Planning System (myUK GPS).
In addition to professional and research opportunities, our students are leaders in a number of service groups and projects - including the UK Farm to Fork program.
Many Dietetics graduates also go on to work in the sports industry to help atheletes maximize their performance with a healthy, wholesome diet plan.
Our Advising Style
Unlike other programs, our students are paired with a faculty advisor while also having the support of the Dietetics academic coordinator. These multiple lines of support help you maximize your college career with expert advice and personal guidance.
In our most recent advising survey, nearly 4 in 5 Dietetics students said they were extremely satisfied with their advisor, the highest rating possible. In the same survey, when asked what they like about their advisor, one student responded with:
"Understanding what I want my future to look like. She is such a kind soul and 100% helpful with me trying to reach my end goal. I feel better every time I go talk to her! She is an amazing advisor!”
Apply for Our Scholarships
In addition to automatic and competitive scholarships from the University of Kentucky, our students are also eligible for a variety of awards from the college. With one of the largest college-based scholarship programs, we awarded nearly $1 million to our students during the 2022-23 academic year. These awards are based on a variety of criteria such as hometown, major, career goals, high school extracurriculars, and more.
The Martin-Gatton College of Agriculture, Food and Environment Living Learning Program (CAFE LLP) is open to all first-semester freshmen at the University of Kentucky.
Through field trips, professional development workshops and service programs, students in our LLP apply their knowledge and passion to global issues at the intersection of food, economics and environment. All students in this program will also enroll in connected courses, share study groups and have an assigned peer mentor - all to help with the transition to college life.
Should you choose, you can gain international experience while earning credit towards your Dietetics degree. We offer a variety of study, research, intern, and service abroad programs for all budgets and comfort levels. Some students have even earned grants and scholarships to fully fund their international experiences.
These programs are designed to broaden your mind and introduce you to unfamiliar ways of thinking and living. Ultimately, these experiences will make you a more competitive applicant in the global workforce.
Pre-Med? Pre-Vet? Pre-Law?
Each year, many of our graduates attend professional schools in areas such as veterinary medicine, law, pharmacy, dentistry, and more. If you are interested in pursuing a similar path, we offer pre-professional advising services.
Our pre-professional advisors will assist you with:
Listing required courses for respective professional schools
Scheduling pre-professional courses alongside your major requirements
Suggesting supplemental coursework
Connections to student organizations, volunteer work, shadowing experiences, etc.
Students can join organizations and clubs to learn outside the classroom, gain valuable work experience and develop their leadership skills. Many of our students may be interested in:
Student Dietetic and Nutrition Association
engages in nutrition-related service and learning opportunities with experts in food, nutrition and health professions
The Campus Kitchen at the University of Kentucky
provides a sustainable solution to reducing food waste while serving healthy meals to those struggling with hunger
Universities Fighting World Hunger at the University of Kentucky
supports on-campus, hunger-related initiatives and organizations by facilitating communication and providing resources to develop and implement strategies to end hunger
