Donna L. Graham
Director
118 Home Economics Building
479-575-4305
Kelly A. Way
Assistant Director
16G Home Economics Building
479-575-4985
Program Description: Nutrition and Dietetics is for the student who intends to become a Registered Dietitian, a credential that is required for one to counsel individuals related to any type of diet. Courses required are those necessary as prerequisites to application for a post-baccalaureate dietetic internship and graduate school. Effective Jan. 1, 2024, the Commission on Dietetic Registration will require a minimum of a master’s degree to be eligible to take the credentialing exam to become a Registered Dietitian Nutritionist. For more information about this requirement visit Commission on Dietetic Registration's website. In addition, the commission requires that individuals complete coursework and supervised practice in programs accredited by the Accreditation Council for Education in Nutrition and Dietetics. Graduates who successfully complete the ACEND-accredited Human Nutrition and Dietetics program at the University of Arkansas are eligible to apply to an ACEND-accredited supervised practice program/apply to take the commission's credentialing exam to become a Registered Dietitian Nutritionist.
Requirements for B.S.H.E.S. in Human Nutrition and Dietetics
State minimum core and discipline specific general education requirements include the following. All students in Human Nutrition and Dietetics must earn a grade of “C” or higher in all NUTR and science required core courses
(Course work that meets state minimum core requirements is in bold.)
| University Requirements | 1 | |
| University Perspectives | ||
| Communications | 12 | |
| Composition I (ACTS Equivalency = ENGL 1013) (unless exempt) | ||
| Composition II (ACTS Equivalency = ENGL 1023) (unless exempt) | ||
| Public Speaking (ACTS Equivalency = SPCH 1003) | ||
| Select one of the following: | ||
| Technical and Professional Writing (ACTS Equivalency = ENGL 2023) | ||
or ACOM 3143 | Communicating Agriculture to the Public | |
| U.S. History and Government | 3 | |
Choose from U.S. History and Government Core Course | ||
| Mathematics | 6 | |
| College Algebra (ACTS Equivalency = MATH 1103) (or higher) | ||
| Principles of Statistics (ACTS Equivalency = MATH 2103) | ||
| Sciences | 27-31 | |
| Principles of Biology (ACTS Equivalency = BIOL 1014 Lecture) and Principles of Biology Laboratory (ACTS Equivalency = BIOL 1014 Lab) | ||
| Select 4-8 hours: | ||
| Fundamentals of Chemistry (ACTS Equivalency = CHEM 1214 Lecture) and Fundamentals of Chemistry Laboratory (ACTS Equivalency = CHEM 1214 Lab) | ||
Or | ||
| University Chemistry I (ACTS Equivalency = CHEM 1414 Lecture) and University Chemistry I Laboratory (ACTS Equivalency = CHEM 1414 Lab) and University Chemistry II (ACTS Equivalency = CHEM 1424 Lecture) and University Chemistry II Laboratory (ACTS Equivalency = CHEM 1424 Lab) | ||
Take Additional Science Courses Below: | ||
| General Microbiology (ACTS Equivalency = BIOL 2004 Lecture) and General Microbiology Laboratory (ACTS Equivalency = BIOL 2004 Lab) | ||
| Human Physiology (ACTS Equivalency = BIOL 2414 Lecture) and Human Physiology Laboratory (ACTS Equivalency = BIOL 2414 Lab) | ||
| Human Anatomy (ACTS Equivalency = BIOL 2404 Lecture) and Human Anatomy Laboratory (ACTS Equivalency = BIOL 2404 Lab) | ||
| Organic Physiological Chemistry (ACTS Equivalency = CHEM 1224 Lecture) and Organic Physiological Chemistry Laboratory (ACTS Equivalency = CHEM 1224 Lab) | ||
| Elements of Biochemistry | ||
| Fine Arts and Humanities | 6 | |
Fine Arts and Humanities Core Courses (select 3 hours from each) | ||
| Social Sciences | 9 | |
| General Psychology (ACTS Equivalency = PSYC 1103) | ||
| Introduction to Cultural Competence | ||
Select 3 hours from Social Science state minimum core list | ||
| NUTR Requirements: | 46 | |
| Introduction to the Dietetic Profession | ||
| Fundamentals of Nutrition | ||
| Principles of Foods and Principles of Foods Laboratory | ||
| Purchasing and Cost Control | ||
| Foodservice Sanitation | ||
| Human Nutrition | ||
| Nutrition Education and Counseling | ||
| Nutrition Assessment | ||
| Quantity Foods | ||
| Hospitality, Dietetic Management and Human Resources | ||
| Nutrition Seminar | ||
| Research Methods in Nutrition | ||
| Advanced Nutrition I | ||
| Life Cycle Nutrition | ||
| Community Nutrition | ||
| Medical Nutrition Therapy I | ||
| Medical Nutrition Therapy II | ||
| General Electives | 6-10 | |
| Total Hours | 120 | |
Human Nutrition and Dietetics B.S.H.E.S.
Eight-Semester Degree Program
Students wishing to follow the degree plan in Human Nutrition and Dietetics should see the Eight-Semester Degree Policy for university requirements of the program.
| First Year | Units | |
|---|---|---|
| Fall | Spring | |
| Satisfies General Education Outcome 3.4: | ||
| CHEM 1103 University Chemistry I (ACTS Equivalency = CHEM 1414 Lecture) & CHEM 1101L University Chemistry I Laboratory (ACTS Equivalency = CHEM 1414 Lab) or CHEM 1073 and CHEM 1071L | 4 | |
| NUTR 1213 Fundamentals of Nutrition | 3 | |
| HOSP 2611 Foodservice Sanitation | 1 | |
| UNIV 1001 University Perspectives | 1 | |
| MATH 1203 College Algebra (ACTS Equivalency = MATH 1103) (OR Higher Level Math) (Satisfies General Education Outcome 2.1) | 3 | |
| ENGL 1013 Composition I (ACTS Equivalency = ENGL 1013) (Satisfies General Education Outcome 1.1) | 3 | |
| NUTR 1201 Introduction to the Dietetic Profession | 1 | |
| Satisfies General Education Outcome 3.4: | ||
| CHEM 1123 University Chemistry II (ACTS Equivalency = CHEM 1424 Lecture) & CHEM 1121L University Chemistry II Laboratory (ACTS Equivalency = CHEM 1424 Lab) | 4 | |
| ENGL 1023 Composition II (ACTS Equivalency = ENGL 1023) (unless exempt) (Satisfies General Education Outcome 1.1) | 3 | |
| COMM 1313 Public Speaking (ACTS Equivalency = SPCH 1003) (Satisfies General Education Outcomes 1.2 and 5.1) | 3 | |
| Humanities State Minimum Core Elective (Satisfies General Education Outcome 3.2)1 | 3 | |
| Fine Arts State Minimum Core Elective (Satisfies General Education Outcome 3.1) 2 | 3 | |
| Year Total: | 16 | 16 |
| Second Year | Units | |
| Fall | Spring | |
| NUTR 2113 Principles of Foods & NUTR 2111L Principles of Foods Laboratory | 4 | |
| BIOL 2213 Human Physiology (ACTS Equivalency = BIOL 2414 Lecture) & BIOL 2211L Human Physiology Laboratory (ACTS Equivalency = BIOL 2414 Lab) or BIOL 2443 and BIOL 2441L | 4 | |
| PSYC 2003 General Psychology (ACTS Equivalency = PSYC 1103) (Satisfies General Education Outcome 3.3) | 3 | |
| HOSP 2603 Purchasing and Cost Control | 3 | |
| CHEM 2613 Organic Physiological Chemistry (ACTS Equivalency = CHEM 1224 Lecture) & CHEM 2611L Organic Physiological Chemistry Laboratory (ACTS Equivalency = CHEM 1224 Lab) | 4 | |
| BIOL 2213 Human Physiology (ACTS Equivalency = BIOL 2414 Lecture) & BIOL 2211L Human Physiology Laboratory (ACTS Equivalency = BIOL 2414 Lab) or BIOL 2443 and BIOL 2441L | 4 | |
| Satisfies General Education Outcomes 3.3, 4.1, and 4.2: | ||
| HDFS 2493 Introduction to Cultural Competence | 3 | |
| Social Sciences State Minimum Core Elective (Satisfies General Education Outcome 3.3)3 | 3 | |
| Year Total: | 14 | 14 |
| Third Year | Units | |
| Fall | Spring | |
| NUTR 3213 Nutrition Education and Counseling | 3 | |
| CHEM 3813 Elements of Biochemistry | 3 | |
| BIOL 1543 Principles of Biology (ACTS Equivalency = BIOL 1014 Lecture) & BIOL 1541L Principles of Biology Laboratory (ACTS Equivalency = BIOL 1014 Lab) | 4 | |
| HOSP 3653 Hospitality, Dietetic Management and Human Resources | 3 | |
| NUTR 3203 Human Nutrition | 3 | |
| BIOL 2013 General Microbiology (ACTS Equivalency = BIOL 2004 Lecture) & BIOL 2011L General Microbiology Laboratory (ACTS Equivalency = BIOL 2004 Lab) | 4 | |
| STAT 2303 Principles of Statistics (ACTS Equivalency = MATH 2103) | 3 | |
| NUTR 3303 Nutrition Assessment | 3 | |
| NUTR 3603 Quantity Foods | 3 | |
| General Electives | 3 | |
| Year Total: | 16 | 16 |
| Fourth Year | Units | |
| Fall | Spring | |
| NUTR 4213 Advanced Nutrition I | 3 | |
| NUTR 4223 Life Cycle Nutrition | 3 | |
| NUTR 4263 Medical Nutrition Therapy I | 3 | |
| General Electives | 3 | |
| US History or Government State Minimum Core Elective | 3 | |
| NUTR 4273 Medical Nutrition Therapy II | 3 | |
| NUTR 4243 Community Nutrition | 3 | |
| NUTR 4103 Research Methods in Nutrition | 3 | |
| NUTR 4001 Nutrition Seminar (Satisfies General Education Outcome 6.1) | 1 | |
| ENGL 3053 Technical and Professional Writing (ACTS Equivalency = ENGL 2023) or ACOM 3143 Communicating Agriculture to the Public | 3 | |
| Year Total: | 15 | 13 |
| Total Units in Sequence: | 120 | |
- 1
The Humanities Elective courses which satisfy General Education Outcome 3.2 include: AAST 2023, ANTH 1033, ARCH 1013, CLST 1003, CLST 1003H, CLST 1013, COMM 1233, DANC 1003, ENGL 1213, GNST 2003, HIST 1113, HIST 1113H, HIST 1123, HIST 1123H, HIST 2003, HIST 2013, HUMN 1124H, HUMN 2213, LALS 2013, MRST 2013, MUSY 2003, MUSY 2003H, PHIL 2003, PHIL 2003C, PHIL 2003H, PHIL 2103, PHIL 2103C, PHIL 2303, THTR 1003, THTR 1013, THTR 1013H, WLIT 1113, WLIT 1123, or intermediate-level world language (usually 2003-level).
- 2
The Fine Arts Elective courses which satisfy General Education Outcome 3.1 include: ARCH 1003, ARHS 1003, COMM 1003, DANC 1003, LARC 1003, MLIT 1003, MLIT 1003H, MLIT 1013, MLIT 1013H, MLIT 1333, THTR 1003, THTR 1013, or THTR 1013H.
- 3
The Social Sciences Elective courses which satisfy the General Education Outcome 3.3 include:
AGEC 1103, AGEC 2103, ANTH 1023, COMM 1023, ECON 2013, ECON 2023, ECON 2143, EDST 2003, HDFS 1403, HDFS 2413, HDFS 2603, HIST 1113, HIST 1113H, HIST 1123, HIST 1123H, HIST 2003, HIST 2013, HIST 2093, HUMN 1114H, HUMN 2114H, INST 2813, INST 2813H, PLSC 2003, PLSC 2013, PLSC 2203, PLSC 2813, PLSC 2813H, PSYC 2003, RESM 2853, SOCI 2013, SOCI 2013H, or SOCI 2033.
Minor in Human Nutrition (NUTR-M)
| Required Courses | 13 | |
| Fundamentals of Nutrition | ||
| Human Nutrition | ||
| Principles of Foods and Principles of Foods Laboratory | ||
| Advanced Nutrition I | ||
| Select 6 hours from the following: | 6 | |
| Sports Nutrition | ||
| Life Cycle Nutrition | ||
| Community Nutrition | ||
| Total Hours | 19 | |
Courses
NUTR 1201. Introduction to the Dietetic Profession. 1 Hour.
Introduction to profession of dietetics and nutrition including history, scope and future of professionals with emphasis on academic preparation, internships, acquisition of professional credentials, career laddering and career opportunities. Guest speakers will supplement lectures and assignments. Prerequisite: HNAD or FNAH majors only or by department consent. (Typically offered: Fall and Spring)
NUTR 1213. Fundamentals of Nutrition. 3 Hours.
The functions of food, body processes, optimum diets in relation to health and physical fitness. (Typically offered: Fall and Spring)
NUTR 1213H. Honors Fundamentals of Nutrition. 3 Hours.
The functions of food, body processes, optimum diets in relation to health and physical fitness. (Typically offered: Fall and Spring)
This course is equivalent to NUTR 1213.
NUTR 2111L. Principles of Foods Laboratory. 1 Hour.
Laboratory exercises and practice applicable of Principles of Foods. Lab 3 hours. Corequisite: NUTR 2113. (Typically offered: Fall and Spring)
NUTR 2113. Principles of Foods. 3 Hours.
Physical and chemical characteristics of foods, organized by food science and nutrition, protein foods, phytochemicals, complex and refined carbohydrates, and fats. Emphasis on food preparation and storage methods and effect on foods. Investigation and practice of food preparation basics, cooking and baking techniques, knife skills, food safety, and sensory evaluation of food. Corequisite: NUTR 2111L. Prerequisite: NUTR 1213, a C or higher in HOSP 2611, (CHEM 1073, or CHEM 1103, or CHEM 1203), one of the following programs, minors or concentrations: (HNADBS, FNAHBS, HESCBS, NUTR-M, or CATEBS-FCSE) and students must also have a current ServSafe Manager's Certification. (Typically offered: Fall and Spring)
NUTR 2203. Sports Nutrition. 3 Hours.
The integration of concepts from nutrition and exercise physiology into an applied multidisciplinary study of how food, beverages and dietary supplements influence physical performance. Prerequisite: NUTR 1213. (Typically offered: Summer)
NUTR 3101L. Culinary Nutrition Lab. 1 Hour.
Students will explore ways to apply evidence based nutrition research to culinary application. It addresses the fundamental culinary skills and knowledge required to prepare meals that impact the nutritional and sensory appeal of food. Corequisite: NUTR 3103. Prerequisite: NUTR 2113 and NUTR 2111L. (Typically offered: Fall)
NUTR 3101M. Honors Culinary Nutrition Lab. 1 Hour.
Students will explore ways to apply evidence based nutrition research to culinary application. It addresses the fundamental culinary skills and knowledge required to prepare meals that impact the nutritional and sensory appeal of food. Corequisite: NUTR 3103H. Prerequisite: NUTR 2113, NUTR 2111L and honors standing. (Typically offered: Fall)
This course is equivalent to NUTR 3101L.
NUTR 3103. Culinary Nutrition. 3 Hours.
This course is grounded in a food first approach to health and wellness with an emphasis on disease prevention. Students will study the physical and chemical characteristics of foods that increase nutritional value and will include exploration of the culinary nutrition modification process and application of these concepts to planning nutritionally balanced meals. Corequisite: NUTR 3101L. Prerequisite: NUTR 2113 and NUTR 2111L. (Typically offered: Fall)
NUTR 3103H. Honors Culinary Nutrition. 3 Hours.
This course is grounded in a food first approach to health and wellness with an emphasis on disease prevention. Students will study the physical and chemical characteristics of foods that increase nutritional value and will include exploration of the culinary nutrition modification process and application of these concepts to planning nutritionally balanced meals. Corequisite: NUTR 3101M. Prerequisite: NUTR 2113, NUTR 2111L and honors standing. (Typically offered: Fall)
This course is equivalent to NUTR 3103.
NUTR 3203. Human Nutrition. 3 Hours.
Fundamental human nutrition; nutritive value of foods and general functions of nutrients based on concepts derived from inorganic and organic chemistry. Examples relating nutrition to disease used as illustrations to deepen understanding of normal nutrition. Lecture 3 hours per week. Corequisite: CHEM 2613 and CHEM 2611L or CHEM 3603 and CHEM 3601L. Prerequisite: NUTR 1213. (Typically offered: Fall)
NUTR 3213. Nutrition Education and Counseling. 3 Hours.
Introduction to development of communication skills related to educational theory and techniques, development of educational materials, interpersonal communication skills, group dynamics, public speaking, and interviewing techniques. Includes discussion of counseling theory and methods, and how education and counseling are intertwined for nutrition professionals. Includes development of skills in nutrition counseling. Prerequisite: NUTR 1213, HNAD or FNAH majors only, and Junior or Senior standing. (Typically offered: Fall)
NUTR 3213H. Honors Nutrition Education and Counseling. 3 Hours.
Introduction to development of communication skills related to educational theory and techniques, development of educational materials, interpersonal communication skills, group dynamics, public speaking, and interviewing techniques. Includes discussion of counseling theory and methods, and how education and counseling are intertwined for nutrition professionals. Includes development of skills in nutrition counseling. Prerequisite: NUTR 1213, HNAD or FNAH majors only, Junior or Senior standing, and honors standing. (Typically offered: Fall)
This course is equivalent to NUTR 3213.
NUTR 3303. Nutrition Assessment. 3 Hours.
Principles of nutritional assessment and methodology including anthropometric, biochemical, clinical, and dietary evaluation. Emphasis placed on Nutrition Focused Physical Assessment, the interpretation of indices for all age groups in health and disease for both individuals and groups, and the application of nutrition assessment data in the nutrition care process. Prerequisite: NUTR 3203, junior standing and HNAD/FNAH majors only. (Typically offered: Spring)
NUTR 3603. Quantity Foods. 3 Hours.
This course focuses on menu planning for a variety of food service organizations, with consideration of age, special needs, diet type, cultural and ethical parameters. Students will design flavorful and appealing menus that meet current nutrition recommendations, guidelines and budgetary constraints. They will learn recipe standardization, quantity production, and overall quality control. Prerequisite: NUTR 1213, HOSP 2603, junior standing and Human Nutrition and Dietetics Bachelor of Science (HNADBS) or Food, Nutrition and Health Bachelor of Science (FNAHBS) majors only. (Typically offered: Spring)
NUTR 4001. Nutrition Seminar. 1 Hour.
Presentation and discussion of selected nutrition topics of current interest. Prerequisite: Senior standing and HNAD or FNAH majors only. (Typically offered: Spring) May be repeated for up to 2 hours of degree credit.
NUTR 4103. Research Methods in Nutrition. 3 Hours.
This course will cover applications of experimental methods for investigations in nutrition research and cookery. Pre- or Corequisite: STAT 2303. Prerequisite: Major in either Human Nutrition and Dietetics (HNAD), or Food, Nutrition and Health (FNAH) and senior standing only. (Typically offered: Spring)
NUTR 4213. Advanced Nutrition I. 3 Hours.
This course will cover nutritional, physiological, and biochemical aspects of carbohydrate, protein, and lipid metabolism in humans and their implications in health and disease. Prerequisite: CHEM 3813 and NUTR 3203. (Typically offered: Fall)
NUTR 4223. Life Cycle Nutrition. 3 Hours.
Study of normal nutrition emphasizing quantitative needs for nutrients as functions of biologic processes that vary during stages of the life cycle. Attention is given to preconception, pregnancy, childhood and older adults. Prerequisite: (HNAD majors and NUTR 3203) or (FNAH majors and junior standing). (Typically offered: Fall)
NUTR 4233. Advanced Nutrition II. 3 Hours.
This course will cover nutritional, physiological, and biochemical aspects of vitamins and minerals in humans, their functions and roles in metabolism, and their implications in health and disease. Prerequisite: NUTR 4213. (Typically offered: Spring)
NUTR 4243. Community Nutrition. 3 Hours.
Identifying, assessing, and developing solutions for nutritional problems encountered at the local, state, federal, and international levels. Lecture 3 hours per week. Prerequisite: NUTR 1213, junior standing, and Food, Nutrition and Health Bachelor of Science in Human Environmental Science (FNAHBS) or Human Nutrition and Dietetic Bachelor of Science in Human Environmental Science (HNADBS) majors or Nutrition minors only. (Typically offered: Spring)
NUTR 4263. Medical Nutrition Therapy I. 3 Hours.
Principles of medical nutrition therapy with emphasis on the Nutrition Care Process, and the pathophysiology and current standards of practice for diseases and disorders. Pre- or corequisite: NUTR 3213 and NUTR 4213. Prerequisite: BIOL 2213, BIOL 2211L, CHEM 3813 and NUTR 3303. (Typically offered: Fall)
NUTR 4273. Medical Nutrition Therapy II. 3 Hours.
Principles of medical nutrition therapy with emphasis on the Nutrition Care Process, and the pathophysiology and current standards of practice for diseases and disorders. Lecture 3 hours per week. Prerequisite: NUTR 4263. (Typically offered: Spring)
NUTR 4303. Cultural Perspectives on Foods. 3 Hours.
Cultural competence is growing in importance as our population becomes more culturally diverse. This course covers cuisine and culture of various regions for the purpose of promoting respect and understanding for cultural diversity. Students will learn the history of foods, ingredients, flavor profiles, religious based food practices, etiquette, and customs. Corequisite: Junior or senior standing, and (Human Nutrition and Dietetics majors (HNADBS) or Food, Nutrition and Health majors (FNAHBS) or Hospitality Management (HOSPBS) majors). (Typically offered: Fall)
NUTR 4401L. Recipe Modification Lab. 1 Hour.
Students will use existing research to identify foods with preventative and functional properties and apply that information to develop recipes for improved nutritional quality and disease management. They will gather data to modify and refine the products and create an educational tool to promote their products. Corequisite: NUTR 4403. (Typically offered: Spring)
NUTR 4403. Recipe Modification. 3 Hours.
Students will use existing research to identify foods with preventative and functional properties and apply that information to develop recipes for improved nutritional quality and disease management. They will gather data to modify and refine the product and create an educational tool to promote their product. Corequisite: NUTR 4401L. Prerequisite: NUTR 2113 and NUTR 2111L. (Typically offered: Spring)
