Degree Offered
- Bachelor of Science
Nature of the Program
Becoming a Dietitian
The path to become a registered dietitian nutritionist includes a bachelor's and master's degree, completing a dietetic internship from an ACEND-accredited program, and passing the national registration exam. At WVU, students who wish to become a registered dietitian nutritionist must:
- earn a bachelor’s degree and complete the Didactic Program in Dietetics with a cumulative GPA of 2.75;
- apply for and complete an ACEND-accredited dietetic internship program or Individual Supervised Practice Pathway;
- pass the Commission on Dietetic Registration’s dietetic registration exam;
- gain licensure if required in your state of practice;
- maintain continuing education. Note that in 2024, a graduate degree will be required to be eligible to take the Commission on Dietetic Registration exam. In addition to the ACEND-accredited DPD, WVU offers an ACEND-accredited dietetic internship associated with a master’s degree. An undergraduate degree from WVU does not guarantee acceptance into the WVU dietetic internship
This program of study is additionally a good pre-professional option for students who wish to pursue the professional school programs of human medicine and the allied health professions, such as physician assistant school and medical school.
Students are required to complete core courses as well as courses in food science, nutrition, food service management, psychology, chemistry, biology, physiology, and microbiology. Students are encouraged to select electives in areas that support anticipated career preferences, e.g., business, food science, nutritional biochemistry, advertising, writing, and exercise physiology. There are required electives for the Didactic Program in Dietetics, and students who wish to pursue a registered dietitian nutritionist pathway should declare the Area of Emphasis (AoE) in Dietetics during their sophomore year.
Students must meet cumulative GPA requirements of 2.75 or higher to receive a verification statement. After completion of the Didactic Program in Dietetics requirements and receiving a verification statement, seniors are eligible to apply for competitive dietetic internships by participating in a national match. Acceptance into an internship is not guaranteed. The dietetic internship involves an additional one to two years of education and supervised practice, depending on the site and whether graduate study is included. Upon completion of the internship (and a graduate degree beginning in 2024), the graduate is eligible to take the examination to become a Registered Dietitian Nutritionist (RDN). Students are also able to receive a verification statement to take the DTR (Diet Tech Registered) exam after graduation from our program with a 2.75 GPA or greater.
Faculty
Chair
- Christopher M. Ashwell - Ph.D. (Wake Forest University)
Functional genomics
Professors
- Jacek Jaczynski - Ph.D. (Oregon State University)
Food science and technology - Kristen Matak - Ph.D. (Virginia Tech)
Food science and human nutrition - Melissa Olfert - Dr.P.H., M.S., R.D. (Loma Linda University)
Human nutrition and foods - Janet C. L. Tou - Ph.D. (University of Toronto)
Nutrition in bone health and chronic diseases
Associate professors
- Melissa D. Ventura-Marra - Ph.D., R.D. (Florida International University)
Diet related health disparities - Cangliang Shen - Ph.D. (Colorado State University)
Safety of meat and fresh produce
Teaching Associate Professor
- Nettie Freshour - M.S., R. D. (West Virginia University)
Dietetics (L.D.N.)
Teaching Assistant Professor
- Kelli George - Ph.D. (Florida State University)
Dietetics
Admissions for 2025-2026
- First-Time Freshman must meet WVU's first time freshman requirements.
- Students transferring from another major within WVU must have a GPA >2.0.
- Students transferring from another institution must meet WVU's transfer admission requirements.
Major Code: 1704
General Education Foundations
Please use this link to view a list of courses that meet each GEF requirement.
NOTE: Some major requirements will fulfill specific GEF requirements. Please see the curriculum requirements listed below for details on which GEFs you will need to select.
| Code | Title | Hours |
|---|---|---|
| General Education Foundations | ||
| F1 - Composition & Rhetoric | 3-6 | |
| Introduction to Composition and Rhetoric and Composition, Rhetoric, and Research | ||
or ENGL 103 | Accelerated Academic Writing | |
| F2A/F2B - Science & Technology | 4-6 | |
| F3 - Math & Quantitative Reasoning | 3-4 | |
| F4 - Society & Connections | 3 | |
| F5 - Human Inquiry & the Past | 3 | |
| F6 - The Arts & Creativity | 3 | |
| F7 - Global Studies & Diversity | 3 | |
| F8 - Focus (may be satisfied by completion of a minor, double major, or dual degree) | 9 | |
| Total Hours | 31-37 | |
Please note that not all of the GEF courses are offered at all campuses. Students should consult with their advisor or academic department regarding the GEF course offerings available at their campus.
Curriculum Requirements
| Code | Title | Hours |
|---|---|---|
| University Requirements | 33 | |
| Human Nutrition and Food Program Requirements | 46 | |
| Human Nutrition and Food Major Requirements | 41 | |
| Total Hours | 120 | |
University Requirements
| Code | Title | Hours |
|---|---|---|
| General Education Foundations (GEF) 1, 2, 3, 4, 5, 6, 7, and 8 (31-37 Credits) | ||
| Outstanding GEF Requirements 1, 6, and 7 | 12 | |
| ANRD 191 | First-Year Seminar | 1 |
| General Electives | 20 | |
| Total Hours | 33 | |
Human Nutrition and Food Program Requirements
| Code | Title | Hours |
|---|---|---|
| MATH 124 | Algebra with Applications (or higher math placement; minimum grade of C-) | 3 |
| STAT 211 | Elementary Statistical Inference | 3 |
| or ECON 225 | Elementary Business and Economics Statistics | |
| Biology Requirement: | 4 | |
| General Biology 1 and General Biology 1 Laboratory and General Biology 2 and General Biology 2 Laboratory | ||
Or | ||
| Principles of Biology and Principles of Biology Laboratory | ||
| CHEM 115 & 115L | Fundamentals of Chemistry 1 and Fundamentals of Chemistry 1 Laboratory | 4 |
| CHEM 116 & 116L | Fundamentals of Chemistry 2 and Fundamentals of Chemistry 2 Laboratory | 4 |
| Select one of the following: | 4 | |
| Organic Chemistry: Brief Course and Organic Chemistry: Brief Course Laboratory | ||
| Organic Chemistry 1 and Organic Chemistry 1 Laboratory | ||
| AGBI 410 | Introductory Biochemistry | 3 |
| or BMM 339 | Introduction to Human Biochemistry | |
| FDST 200 | Food Science and Technology | 3 |
| MICB 200 | Medical Microbiology | 3 |
| or AEM 341 & 341L | General Microbiology and General Microbiology Laboratory | |
| ANPH 301 | Introduction to Animal Physiology | 3 |
| or PSIO 241 | Elementary Physiology | |
| or PSIO 441 | Mechanisms of Body Function | |
| AGEE 421 | Agricultural and Natural Resource Communications | 3 |
| or WVUE 270 | Effective Public Speaking | |
| BCOR 370 | Principles of Management | 3 |
| or ARE 204 | Agribusiness Management | |
| or AGEE 220 | Group Organization and Leadership | |
| PSYC 101 | Introduction to Psychology | 3 |
| PSYC 241 | Introduction to Human Development | 3 |
| or PSYC 251 | Introduction to Social Psychology | |
| Total Hours | 46 | |
Human Nutrition and Food Major Requirements
| Code | Title | Hours |
|---|---|---|
| A minimum grade of C- required for all HN&F and HN&F elective courses. | ||
| HN&F 171 | Introduction to Human Nutrition | 3 |
| HN&F 201 | Professional Development in Dietetics | 3 |
| HN&F 250 & 250L | Cross-Cultural Cuisine and Cross-Cultural Cuisine Laboratory | 3 |
| HN&F 271 | Fundamentals of Nutrition | 3 |
| HN&F 348 & 348L | Science of Food Preparation and Science of Food Preparation Laboratory | 3 |
| HN&F 355 | Nutritional Assessment | 3 |
| HN&F 364 | Nutrition Education & Counseling | 3 |
| HN&F 401 | Senior Seminar in Nutrition (Capstone) | 2 |
| Area of Emphasis or HN&F Electives * | 18 | |
| Nutrition/Activity/Health | ||
| Food Service Systems Management and Food Service Systems Management Laboratory | ||
| Advanced Nutrition | ||
| Community Nutrition | ||
| Medical Nutrition Therapy 1 | ||
| Medical Nutrition Therapy 2 | ||
| Professional Field Experience | ||
| Independent Study | ||
| Senior Thesis | ||
| Research | ||
| Maternal and Child Nutrition | ||
| Food Plant Sanitation | ||
| Muscle Foods Technology | ||
| Muscle Foods Technology Laboratory | ||
| Food Microbiology | ||
| Food Microbiology Laboratory | ||
| Food Chemistry | ||
| Teaching Practicum | ||
| Nutritional Biochemistry | ||
| Applied Nutrition | ||
| Applied Nutrition 2 | ||
| Total Hours | 41 | |
Suggested Plan of Study
| First Year | |||
|---|---|---|---|
| Fall | Hours | Spring | Hours |
| ANRD 191 | 1 | BIOL 102 & 102L (GEF 8) | 4 |
| BIOL 101 & 101L (GEF 2B) | 4 | PSYC 101 (GEF 4) | 3 |
| HN&F 171 (GEF 8) | 3 | General Elective | 3 |
| MATH 124 (GEF 3) | 3 | General Elective | 3 |
| ENGL 101 (GEF 1) | 3 | General Elective | 2 |
| General Elective | 1 | ||
| 15 | 15 | ||
| Second Year | |||
| Fall | Hours | Spring | Hours |
| HN&F 201 | 3 | HN&F 355 | 3 |
| HN&F 271 | 3 | PSYC 241 | 3 |
| ENGL 102 (GEF 1) | 3 | CHEM 116 | 3 |
| FDST 200 | 3 | CHEM 116L | 1 |
| CHEM 115 | 3 | General Elective | 3 |
| CHEM 115L | 1 | General Elective | 1 |
| 16 | 14 | ||
| Third Year | |||
| Fall | Hours | Spring | Hours |
| HN&F 348 & 348L | 3 | HN&F 250 & 250L (GEF 5) | 3 |
| ANPH 301 | 3 | AGEE 421 | 3 |
| AEM 341 | 3 | GEF 6 | 3 |
| AEM 341L | 1 | HN&F Elective | 3 |
| HN&F 364 | 3 | CHEM 231 | 3 |
| General Elective | 1 | CHEM 231L | 1 |
| 14 | 16 | ||
| Fourth Year | |||
| Fall | Hours | Spring | Hours |
| BCOR 370 | 3 | HN&F 401 | 2 |
| AGBI 410 | 3 | STAT 211 | 3 |
| HN&F Elective | 3 | GEF 7 | 3 |
| HN&F Elective | 3 | HN&F Elective | 3 |
| HN&F Elective | 3 | HN&F Elective | 3 |
| General Elective | 1 | ||
| 15 | 15 | ||
| Total credit hours: 120 | |||
Area of Emphasis
- Dietetics
Area of Emphasis in Dietetics
| Code | Title | Hours |
|---|---|---|
| A grade of C- or higher is required in all coursework* | ||
| HN&F 353 & 353L | Food Service Systems Management and Food Service Systems Management Laboratory | 3 |
| HN&F 460 | Advanced Nutrition | 3 |
| HN&F 472 | Community Nutrition | 3 |
| HN&F 473 | Medical Nutrition Therapy 1 | 3 |
| HN&F 474 | Medical Nutrition Therapy 2 | 3 |
| Total Hours | 15 | |
- *
Students must have a minimum GPA of 2.5 and have completed HN&F 201, 271 and CHEM 115 and 115L to be eligible for the Area of Emphasis in Dietetics. Students must declare the Area of Emphasis no later than September 1 of the academic year in which they will be requesting a verification statement. To receive a Didactic Program in Dietetics Verification Statement to sit for the Nutrition and Dietetics Technician Registered (NDTR) exam or to apply for dietetic internships students must graduate from the Human Nutrition & Foods major with a minimum GPA of 2.5, complete the Area of Emphasis in Dietetics, and earn a minimum grade of C- in all HN&F courses.
| First Year | |||
|---|---|---|---|
| Fall | Hours | Spring | Hours |
| ANRD 191 | 1 | BIOL 102 & 102L (GEF 8) | 4 |
| BIOL 101 & 101L (GEF 2B) | 4 | General Elective | 3 |
| HN&F 171 (GEF 8) | 3 | General Elective | 2 |
| MATH 124 (GEF 3) | 3 | PSYC 101 (GEF 4) | 3 |
| ENGL 101 (GEF 1) | 3 | General Elective | 3 |
| General Elective | 1 | ||
| 15 | 15 | ||
| Second Year | |||
| Fall | Hours | Spring | Hours |
| HN&F 201 | 3 | HN&F 355 | 3 |
| HN&F 271 | 3 | PSYC 241 | 3 |
| ENGL 102 (GEF 1) | 3 | General Elective | 3 |
| FDST 200 | 3 | General Elective | 1 |
| CHEM 115 | 3 | CHEM 116 | 3 |
| CHEM 115L | 1 | CHEM 116L | 1 |
| 16 | 14 | ||
| Third Year | |||
| Fall | Hours | Spring | Hours |
| HN&F 348 & 348L | 3 | HN&F 353 & 353L | 3 |
| ANPH 301 | 3 | HN&F 250 & 250L (GEF 5) | 3 |
| AEM 341 & 341L | 4 | AGEE 421 | 3 |
| HN&F 364 | 3 | GEF 6 | 3 |
| General Elective | 2 | CHEM 231 & 231L | 4 |
| 15 | 16 | ||
| Fourth Year | |||
| Fall | Hours | Spring | Hours |
| HN&F 473 | 3 | HN&F 474 | 3 |
| HN&F 472 | 3 | HN&F 460 | 3 |
| BCOR 370 | 3 | HN&F 401 | 2 |
| HN&F Elective | 3 | STAT 211 | 3 |
| AGBI 410 | 3 | GEF 7 | 3 |
| 15 | 14 | ||
| Total credit hours: 120 | |||
Major Learning Outcomes
Human Nutrition and Foods
- Graduates will acquire a high level of competency in the basic sciences required for disciplinary competency.
- Graduates will integrate basic knowledge and managerial skills related to the nutritional and food science disciplines.
- Graduates will acquire sufficient written and oral communication skills, problem solving and critical thinking skills to effectively impact lifelong societal and professional developments critical to their respective discipline of interest.
- Graduates will attain depth of knowledge relative to the scope of subfields of human nutritional sciences.