Become a registered dietitian and become proficient in the kitchen in SLU's nutrition and dietetics program.
Doisy College of Health Sciences has provided students with the tools and education to become well-prepared health care professionals since 1929.
Saint Louis University’s didactic program in dietetics, offered at the Doisy College of Health Sciences, prepares you to become a registered dietitian/nutritionist. If you have a degree in a different area of study, you can still satisfy the requirements to gain eligibility for the program.
SLU’s didactic program in dietetics (DPD) offers students who already obtained an undergraduate degree in an alternate field and are in pursuit of a career change a DPD verification to start on the path to become a registered dietitian/nutritionist.
The didactic program in dietetics features two curricular track options for DPD completion. With the completion of the curriculum, you will earn a DPD verification statement that will prepare you to apply for dietetic internship programs, which are required to become a registered dietitian.
After completing the DPD certificate, Saint Louis University offers a 15-month combined Master of Science/Dietetic Internship to train students to become competent entry-level dietitians and provide preparation for the Dietetic Registration examination while earning a master's degree.
Registered dietitians/nutritionists frequently work in hospitals or other health care facilities, as well as in food and nutrition-related businesses and industries. They may also work in schools, hospitals, commercial kitchens, catering companies, or in nutrition and culinary services.
Admission criteria for transfer students include a minimum 2.75 GPA on a 4.00 scale, four years of high school English, three years of high school math and science (including one year of chemistry and one year of biology). Additionally, applicants need to complete a self-evaluation of transcripts. For priority enrollment in courses, applications should be complete by June 1 for a fall start date and Dec. 1 for a spring start date.
Choose the appropriate self-evaluation of transcripts. Once the self-evaluation is complete, send your unofficial transcript and self-evaluation of courses to Whitney R. Linsenmeyer, Ph.D. at whitney.linsenmeyer@health.slu.edu.
To assist in filling out your self-evaluation of the transcript, you can view the undergraduate transfer articulation page.
For priority consideration for graduate assistantship, applicants should complete their applications by Feb. 1.
For more information, visit the student financial services office online at http://finaid.slu.edu.
The Accreditation Council for Education in Nutrition and Dietetics (ACEND) the accrediting agency for the Academy of Nutrition and Dietetics
120 South Riverside Plaza, Suite 2190
Chicago, Illinois 60606-6995
312-899-0040 ext. 5400
https://www.eatrightpro.org/acend
Goal 1: To prepare a generalist, internship-eligible graduate who has achieved basic competencies as identified by the Core Knowledge Requirements and Expected Learning Outcomes
Goal 2: To prepare a graduate who is knowledgeable about nutritional care in multiple settings and demonstrates specific personal and professional competencies.
Goal 3: To provide a basis for further development and life-long learning that will assure continued competence.
Goal 4: To prepare a graduate who will contribute to society based on development of a sense of community and social/civic responsibility.
Roadmaps are recommended semester-by-semester plans of study for programs and assume full-time enrollment unless otherwise noted.
Courses and milestones designated as critical (marked with !) must be completed in the semester listed to ensure a timely graduation. Transfer credit may change the roadmap.
This roadmap should not be used in the place of regular academic advising appointments. All students are encouraged to meet with their advisor/mentor each semester. Requirements, course availability and sequencing are subject to change.
Year One | ||
---|---|---|
Fall | Credits | |
BIOL 1240 & BIOL 1245 |
General Biology: Information Flow and Evolution and Principles of Biology I Laboratory |
4 |
CHEM 1110 & CHEM 1115 |
General Chemistry 1 and General Chemistry 1 Laboratory |
4 |
DIET 1000 | Contemporary Issues in Food and Nutrition | 2 |
ENGL 1900 | Advanced Strategies of Rhetoric and Research | 3 |
Credits | 13 | |
Spring | ||
CHEM 1120 & CHEM 1125 |
General Chemistry 2 and General Chemistry 2 Laboratory |
4 |
ECON 1900 | Principles of Economics | 3 |
IPE 1100 | Introduction to Interprofessional Health Care | 1 |
Credits | 8 | |
Year Two | ||
Fall | ||
CHEM 2410 | Organic Chemistry 1 | 3 |
DIET 2080 | Foundations in Nutrition | 3 |
DIET 2511 | Cultural Aspects of Food | 1 |
HCE 2010 | Foundations in Clinical Health Care Ethics | 3 |
PPY 2540 | Human Physiology | 4 |
PSY 1010 | General Psychology | 3 |
Credits | 17 | |
Spring | ||
CHEM 3600 | Principles of Biochemistry | 3 |
DIET 2100 | Nutrition in the Lifecycle | 3 |
DIET 2510 | Principles of Food Preparation † | 3 |
MGT 3000 | Management Theory and Practice | 3 |
Credits | 12 | |
Year Three | ||
Fall | ||
BLS 4510 | Medical Microbiology | 4 |
DIET 3600 | Food Science | 4 |
Credits | 8 | |
Spring | ||
DIET 3700 | Quantity Food Procurement/Prep | 3 |
DIET 3850 | Advanced Nutrition | 4 |
DIET 4300 | Foundations in Comm. Nutrition | 3 |
MATH 1300 | Elementary Statistics with Computers | 3 |
Credits | 13 | |
Year Four | ||
Fall | ||
DIET 3890 | Internship Seminar | 1 |
DIET 4100 | Medical Nutrition Therapy I | 3 |
DIET 4110 | Clinical Practicum Lab I ‡ | 2 |
DIET 4350 | Food Systems Management I | 3 |
DIET 4500 | Nutrition Counseling | 3 |
DIET 4870 | Critical Readings of Research Materials I | 1 |
Credits | 13 | |
Spring | ||
DIET 4150 | Medical Nutrition Therapy II | 3 |
DIET 4160 | Clinical Practicum Lab II ‡ | 3 |
DIET 4360 | Food Systems Management II | 3 |
DIET 4400 | Nutrition Education | 3 |
DIET 4880 | Critical Readings of Research Materials II | 1 |
Credits | 13 | |
Total Credits | 97 |
† | Hepatitis A vaccine required before enrolling |
‡ | Background Check Required |
Year One | ||
---|---|---|
Fall | Credits | |
BIOL 1240 & BIOL 1245 |
General Biology: Information Flow and Evolution and Principles of Biology I Laboratory |
4 |
CHEM 1110 & CHEM 1115 |
General Chemistry 1 and General Chemistry 1 Laboratory |
4 |
DIET 1000 | Contemporary Issues in Food and Nutrition | 2 |
ENGL 1900 | Advanced Strategies of Rhetoric and Research | 3 |
Credits | 13 | |
Spring | ||
CHEM 1120 & CHEM 1125 |
General Chemistry 2 and General Chemistry 2 Laboratory |
4 |
ECON 1900 | Principles of Economics | 3 |
HCE 2010 | Foundations in Clinical Health Care Ethics | 3 |
IPE 1100 | Introduction to Interprofessional Health Care | 1 |
Credits | 11 | |
Year Two | ||
Fall | ||
CHEM 2410 | Organic Chemistry 1 | 3 |
DIET 2080 | Foundations in Nutrition | 3 |
DIET 2510 | Principles of Food Preparation † | 3 |
DIET 2511 | Cultural Aspects of Food | 1 |
PPY 2540 | Human Physiology | 4 |
PSY 1010 | General Psychology | 3 |
Credits | 17 | |
Spring | ||
ACCT 2200 | Financial Accounting | 3 |
CHEM 3600 | Principles of Biochemistry | 3 |
DIET 2100 | Nutrition in the Lifecycle | 3 |
DIET 2750 | Foundations in Traditional European Cuisine | 3 |
MATH 1300 | Elementary Statistics with Computers | 3 |
MGT 3000 | Management Theory and Practice | 3 |
Credits | 18 | |
Year Three | ||
Fall | ||
BLS 4510 | Medical Microbiology | 4 |
DIET 3140 | Advanced Meat Analysis and Knife Skills | 2 |
DIET 3190 | Garde Manger | 3 |
DIET 3600 | Food Science | 4 |
DIET 4250 | Baking | 3 |
Credits | 16 | |
Spring | ||
DIET 3700 | Quantity Food Procurement/Prep | 3 |
DIET 3750 | Advanced Cooking and World Cuisines | 2 |
DIET 3850 | Advanced Nutrition | 4 |
DIET 4270 | Pastry | 3 |
DIET 4300 | Foundations in Comm. Nutrition | 3 |
Credits | 15 | |
Year Four | ||
Fall | ||
DIET 3890 | Internship Seminar | 1 |
DIET 4020 | Catering, Bar and Beverage | 3 |
DIET 4100 | Medical Nutrition Therapy I | 3 |
DIET 4110 | Clinical Practicum Lab I ‡ | 2 |
DIET 4350 | Food Systems Management I | 3 |
DIET 4500 | Nutrition Counseling | 3 |
DIET 4870 | Critical Readings of Research Materials I | 1 |
Credits | 16 | |
Spring | ||
DIET 3030 | Sustainable Food Systems | 3 |
DIET 4150 | Medical Nutrition Therapy II | 3 |
DIET 4360 | Food Systems Management II | 3 |
DIET 4880 | Critical Readings of Research Materials II | 1 |
DIET 4950 | Culinary Philosophy & Practice | 3 |
Credits | 13 | |
Total Credits | 119 |
† | Hepatitis A vaccine required before enrolling |
‡ | Background Check Required |
For additional admission questions please contact:
Julie Miller
Recruitment Specialist
314-977-2570
dchs@health.slu.edu