The DPD curriculum includes food science and nutrition, human anatomy and physiology, chemistry, biochemistry, microbiology, management and sociology courses. Hands-on experience in the campus food science laboratory and at area hospitals, health care facilities and food service operations enhances classroom learning.
View a curriculum sheet to help guide you. (Each student is expected to meet with his/her advisor prior to registering for any class.)
- Diet 2013- 2014 Curriculum Guide (PDF)
- 2012-2013 Curriculum Guide (PDF)
- 2011-2012 Curriculum Guide (PDF)
- 2009-2010 Curriculum Guide (PDF)
- 2010-2011 Curriculum Guide (PDF)
Courses in major should be taken in sequential order. Students can obtain a curriculum plan from their assigned adviser. For more information, visit the current Nicholls catalog Web page. If you would like information from previous University catalogs, click here to view the archives page.
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Courses of Instruction:
DIET 111. Food and Nutrition
DIET 120. Orientation to Dietetics Profession
DIET 200. Applied Nutrition
DIET 201. Applied Nutrition Laboratory
DIET 215. Meal Management
DIET 264. Food Science
DIET 301. Institutional Planning and Purchasing
DIET 305. Nutrition Through the Life Cycle
DIET 316. Organization and Management
DIET 330. Health Beliefs and Practices in a Diverse Society
DIET 390. Community Nutrition
DIET 404. Quantity Food Production
DIET 410. Advanced Nutrition
DIET 416- Medical Nutrition Therapy I
DIET 418. Medical Nutrition Therapy II
DIET 419. Medical Nutrition Therapy Laboratory
DIET 450- Research in Dietetics I
DIET 451- Research in Dietetics II
DIET 459. Senior Seminar
DIET 495. Practicum in Dietetics