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Medicine & Health
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Bachelor in Nutrition Dietetics (BSc) - Saint Louis
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BACHELORS

Bachelor in Nutrition Dietetics (BSc) - Saint Louis

Saint Louis University
St. Louis, MissouriUSA
On campus
Full-time
€46,142.17/year
 3086 Points
Duration
4 Years
Language
English
Apply date
Aug 2024

Program Description

Nutrition and Dietetics — the application of food and nutrition knowledge to promote health, prevent disease, and minimize disability — is a rapidly growing profession in allied health. Dietitians are dedicated to helping the public attain better health and longevity through the use of sound nutrition practices.

Saint Louis University's Nutrition and Dietetics (BSc) program is one of the few in the nation that allows you to become both a registered dietitian nutritionist and a certified chef. Graduates are prepared with foundation knowledge and skills to enter the field of nutrition.

Registered dietitian nutritionists (RDNs) are food and nutrition experts who are dedicated to improving lives through nutrition. RDNs use their nutrition expertise to help individuals and groups make lifestyle changes to both prevent and treat nutrition-related illnesses. Translating the science of nutrition into solutions for healthy living, RDNs are equipped with the knowledge to impact lives.

Entry Requirements

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Curriculum

Year 1

Semester 1

General Biology: Information Flow and Evolution

Principles of Biology I Laboratory

General Chemistry 1

General Chemistry 1 Laboratory

Cura Personalis 1: Self in Community

Ultimate Questions: Theology

Advanced Strategies of Rhetoric and Research

College Algebra

Semester 2

General Chemistry 2

General Chemistry 2 Laboratory

Eloquentia Perfecta 2: Oral and Visual Communication

Ultimate Questions: Philosophy

Contemporary Issues in Food and Nutrition

Interprofessional Collaboration and Healthcare in a Global Context

Year 2

Semester 3

Organic Chemistry 1

Foundations in Nutrition

Cultural Aspects of Food

Foundations in Clinical Health Care Ethics

Human Physiology

Semester 4

Principles of Biochemistry

Cura Personalis 2: Self in Contemplation

Nutrition in the Lifecycle

Principles of Food Preparation

Applied Decision-Making in Interprofessional Practice

Management Theory and Practice

Year 3

Semester 5

Medical Microbiology

Food Science

Principles of Economics

General Psychology

Semester 6

Quantity Food Procurement/Prep

Advanced Nutrition

Foundations in Comm. Nutrition

Elementary Statistics with Computers

Elective Course

Year 4

Semester 7

Internship Seminar

Medical Nutrition Therapy I

Clinical Practicum Lab I

Food Systems Management I

Nutrition Counseling

Critical Readings of Research Materials I

Semester 8

Medical Nutrition Therapy II

Clinical Practicum Lab II

Food Systems Management II

Nutrition Education

Critical Readings of Research Materials II

Interprofessional Community Practicum

Careers

  • Hospitals
  • Food service
  • Private practice
  • Community and public health settings
  • Universities
  • Research
  • Journalism
  • Sports nutrition
  • Corporate wellness
  • Schools and industry
More

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