B.S. in Food & Nutrition
The undergraduate Bachelor of Science in Food & Nutrition offers two options: Nutrition Science and Dietetics. The Nutrition Science option offers a pre-health professional curriculum that prepares students for health-related graduate programs such as medical, dental, or graduate school, while the Dietetics option prepares students to sit for the Dietetic Technician Registered exam or for graduate coursework required to become a Registered Dietitian Nutritionist.
For more information about the Food and Nutrition major, visit the Department of Food Systems, Nutrition, & Kinesiology program page.
Students must receive a grade of "C" or higher in all required courses as outlined in the major.
Dietetics Option
The Dietetics option at Montana State University-Bozeman is accredited as a Didactic Program in Dietetics by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics, 120 S. Riverside Plaza, Suite 2190, Chicago, IL, 60606-6995, (312) 899-5400. Upon completion of the program, students attain a verification statement. A graduate is then eligible to sit for the national registration exam for the Dietetic Technician, Registered (DTR) credential. Graduates interested in pursuing the Registered Dietitian Nutritionist credential are eligible to apply for an ACEND-accredited dietetic internship and master's degree program. Graduates interested in pursuing the Registered Dietitian Nutritionist credential are eligible to apply for a master’s degree program ACEND-accredited dietetic internship. Students who apply and are accepted into an internship and have completed a master's degree are eligible to take the national registration exam for dietitians. Once the individual has passed the exam, the individual has earned the credential of Registered Dietitian Nutritionist (RDN).
During their sophomore year, students in the Dietetics option will have the opportunity to apply to Montana State University's Accelerated 4+1 Program to receive both a Bachelor of Science in Food and Nutrition as well as a Master of Science in Dietetic Systems Leadership. At the end of the 5 years, these students will be eligible to take the Registered Dietitian Nutritionist (RDN) exam.
The Dietetics option has a solid foundation in food and nutrition, food service management, community, and clinical nutrition. Registered dietitians may find employment in health care facilities, industry, school and university food services, sports teams, community nutrition services, private practice, sales for food service or health products, and other related fields.
Enrollment in the Montana State University Didactic Program in Dietetics and/or fulfillment of specific requirements does not ensure admission into the Montana Dietetic Internship.
Program Learning Outcomes
- 2017 KRDN (Knowledge Requirements for Dietetics and Nutrition) for Didactic Programs in Dietetics
DOMAIN 1
KRDN 1.1 Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
KRDN 1.2 Use current information technologies to locate and apply evidence-based guidelines and protocols.
KRDN 1.3 Apply critical thinking skills. - DOMAIN 2
KRDN 2.1 Demonstrate effective and professional oral and written communication and documentation. KRDN 2.2 Describe the governance of nutrition and dietetics practice, such as the Scope of Nutrition and Dietetics Practice and the Code of Ethics for the Profession of Nutrition and Dietetics; and describe interprofessional relationships in various practice settings.
KRDN 2.3 Assess the impact of a public policy position on nutrition and dietetics practice.
KRDN 2.4 Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
KRDN 2.5 Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services.
KRDN 2.6 Demonstrate an understanding of cultural competence/sensitivity.
KRDN 2.7 Demonstrate identification with the nutrition and dietetics profession through activities such as participation in professional organizations and defending a position on issues impacting the nutrition and dietetics profession.
KRDN 2.8 Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others. - DOMAIN 3
KRDN 3.1 Use the Nutrition Care Process to make decisions, identify nutrition-related problems and determine and evaluate nutrition interventions.
KRDN 3.2 Develop an educational session or program/educational strategy for a target population.
KRDN 3.3 Demonstrate counseling and education methods to facilitate behavior change for and enhance wellness for diverse individuals and groups.
KRDN 3.4 Explain the processes involved in delivering quality food and nutrition services.
KRDN 3.5 Describe basic concepts of nutritional genomics. - DOMAIN 4
KRDN 4.1 Apply management theories to the development of programs or services.
KRDN 4.2 Evaluate a budget and interpret financial data.
KRDN 4.3 Describe the regulation system related to billing and coding, what services are reimbursable by third party payers, and how reimbursement may be obtained.
KRDN 4.4 Apply the principles of human resource management to different situations.
KRDN 4.5 Describe safety principles related to food, personnel and consumers.
KRDN 4.6 Analyze data for assessment and evaluate data to be used in decision-making for continuous quality improvement.
| Freshman Year | Credits | |
|---|---|---|
| Fall | Spring | |
| COMX 111US - Introduction to Public Speaking (or any US Core) | 3 | |
| M 121Q - College Algebra | 3 | |
| NUTR 221CS - Basic Human Nutrition | 3 | |
| SFBS 146 - Introduction to Sustainable Food and Bioenergy Systems | 3 | |
| Choose one of the following: | 3 | |
ANTY 101D - Anthropology and the Human Experience | ||
SOCI 101IS - Introduction to Sociology | ||
| CHMY 121IN - Introduction to General Chemistry | 3 | |
| CHMY 122IN - Introduction to General Chemistry Lab | 1 | |
| Choose one of the following | 3 | |
HDFS 101IS - Indiv and Fam Dev: Lifespan | ||
PSYX 100IS - Introduction to Psychology | ||
| STAT 216Q - Introduction to Statistics | 3 | |
| WRIT 101W - College Writing I | 3 | |
| University Core IA/D/IH | 3 | |
| Year Total: | 15 | 16 |
| Sophomore Year | Credits | |
| Fall | Spring | |
| BIOB 160 - Principles of Living Systems | 4 | |
| BIOH 365 - Human Anatomy and Physiology I for Health Professions | 3 | |
| BIOH 366 - Human Anatomy and Physiology I for Health Professions Lab | 1 | |
| CHMY 123 - Introduction to Organic Chemistry and Biochemistry | 3 | |
| CHMY 124 - Introduction to Organic and Biochemistry Lab | 1 | |
| NUTR 224 - Careers in Nutrition and Dietetics | 1 | |
| NUTR 321 - Nutrition in the Life Cycle | 3 | |
| BIOH 370 - Human Anatomy and Physiology II for Health Professions | 3 | |
| BIOH 371 - Human Anatomy and Physiology II for Health Professions Lab | 1 | |
| University Core IA/D/IH | 3 | |
| NUTR 226 - Food Fundamentals | 3 | |
| NUTR 227 - Food Fundamentals Lab | 2 | |
| Choose one of the following: | 3 | |
BMGT 205 - Prof Business Communication | ||
WRIT 201 - College Writing II | ||
WRIT 221 - Intermediate Tech Writing | ||
| Year Total: | 16 | 15 |
| Junior Year | Credits | |
| Fall | Spring | |
| BIOM 250 - Microbiology for Health Sciences: Infectious Diseases | 3 | |
| BIOM 251 - Microbiology for Health Sciences Lab | 1 | |
| Choose one of the following | 3 | |
BGEN 105IS - Introduction to Business | ||
BGEN 210 - Accounting and Finance Basics | ||
BGEN 242D - Introduction to International Business | ||
| NUTR 301 - Food and Culture | 3 | |
| NUTR 351 - Nutrition and Society | 3 | |
| University Core IA/D/IH | 3 | |
| HDFS 359 - Theories and Skills for the Human Services | 3 | |
| HDFS 371 - Research Methods in HHD | 3 | |
| Choose one of the following | 3 | |
CHTH 317 - Health Behavior Theories | ||
CHTH 435 - Human Response To Stress | ||
PSYX 375 - Behavior Modification | ||
PSYX 383 - Health Psychology | ||
| NUTR 401 - Nutrition Assessment/Counsel | 3 | |
| NUTR 494 - Seminar | 1 | |
| Upper Division Elective | 4 | |
| Year Total: | 16 | 17 |
| Senior Year | Credits | |
| Fall | Spring | |
| NUTR 322 - Food Service System Management | 3 | |
| NUTR 421 - Macronutrient Metabolism | 3 | |
| NUTR 425 - Medical Nutrition Therapy I | 3 | |
| NUTR 440 - Nutrition Education and Counseling | 3 | |
| NUTR 395 - Pract: Quantity Foods Production and Management | 3 | |
| NUTR 422 - Micronutrient Metabolism | 3 | |
| NUTR 426 - Medical Nutrition Therapy II | 3 | |
| NUTR 499 - Capstone for Dietetics | 1 | |
| Choose one of the following: | 3 | |
HDFS 455R - Program Planning and Administration in Family & Consumer Sciences | ||
HDFS 465R - Family Law & Public Policy | ||
NUTR 490R - Undergraduate Research | ||
SFBS 445R - Culinary Marketing: Farm/Table (summer only) | ||
SFBS 451R - Food Systems Research | ||
| Year Total: | 12 | 13 |
| Total Program Credits: | 120 | |
| Upper Division Electives | ||
| BIOH 303 | Global Diseases and Health Disparities | 3 |
| BIOH 445 | Introduction to Pharmacology | 3 |
| CHTH 430 | Mental Health & Social Issues in Aging | 3 |
| CHTH 435 | Human Response To Stress | 3 |
| HDFS 315 | Communication and Marketing in Community Education | 3 |
| HTH 455 | Ethics of Community Health | 3 |
| KIN 320 | Exercise Physiology | 4 |
| KIN 322 | Kinesiology | 4 |
| KIN 370 | Exercise Program for Older Adults | 3 |
| KIN 440R | Sport Psychology | 3 |
| NUTR 411 | Nutrition for Sports and Exercise | 4 |
| NUTR 430 | Food Processing | 3 |
| NUTR 435 | Experimental Foods | 3 |
| PSYX 333 | Psychology of Aging | 3 |
| SFBS 429 | Small Business and Entrepreneurship in Food and Health | 3 |
| SOCI 380 | Sociology of Health & Medicine | 3 |
Nutrition Science Option
The Nutrition Science option is designed to prepare a student for health-related post-baccalaureate programs such as medical, dental, or graduate school, and includes coursework in chemistry, nutrition, physics, biology, and psychology. Although the nutrition science option provides a strong background for most professional schools, students must contact individual schools for specific post-baccalaureate entrance requirements.
For students interested in the Nutrition Science option and pursuing graduate coursework required to obtain the Registered Dietitian Nutritionist credential, additional coursework may be added to the degree to meet those requirements.
Students in this option can expect to critically evaluate nutrition science research, design culturally responsive nutrition strategies that promote health equity in diverse populations, perform and interpret nutrition assessment strategies to assess nutritional status, apply motivational interviewing and client-centered counseling techniques to support health behavior change, and recognize the influence of cultural identity, systemic bias, and social determinants on nutrition and health outcomes.
Program Learning Outcomes
- Critically evaluate the quality, relevance, and ethical implications of nutrition science research.
- Evaluate and design culturally responsive nutrition strategies that promote health equity in diverse populations.
- Perform and interpret nutrition assessment strategies to assess nutritional status.
- Apply motivational interviewing and client-centered counseling techniques to support health behavior change.
- Recognize the influence of cultural identity, systemic bias, and social determinants on nutrition and health outcomes.
| Freshman Year | Credits | |
|---|---|---|
| Fall | Spring | |
| CHMY 141 - College Chemistry I & CHMY 142 - College Chemistry I Lab | 4 | |
| M 161Q - Survey of Calculus | 4 | |
| PSYX 100IS - Introduction to Psychology | 4 | |
| University Core (US) | 3 | |
| CHMY 143 - College Chemistry II & CHMY 144 - College Chemistry II Lab | 4 | |
| NUTR 221CS - Basic Human Nutrition | 3 | |
| STAT 216Q - Introduction to Statistics | 3 | |
| WRIT 101W - College Writing I | 3 | |
| University Core (D/IA/IH) | 3 | |
| Year Total: | 15 | 16 |
| Sophomore Year | Credits | |
| Fall | Spring | |
| Choose one of the following: | 6-8 | |
| PHSX 205 - College Physics I | 4 | |
| WRIT 201 - College Writing II | 3 | |
| University Core (D/IA/IH) | 3 | |
| BIOH 365 - Human Anatomy and Physiology I for Health Professions & BIOH 366 - Human Anatomy and Physiology I for Health Professions Lab | 4 | |
| PHSX 207 - College Physics II | 4 | |
| University Core (D/IA/IH) | 3 | |
| Electives | 5 | |
| Year Total: | 16-18 | 16 |
| Junior Year | Credits | |
| Fall | Spring | |
| BIOB 160 - Principles of Living Systems or BIOB 260 - Cellular and Molecular Biology | 4 | |
| BIOH 370 - Human Anatomy and Physiology II for Health Professions & BIOH 371 - Human Anatomy and Physiology II for Health Professions Lab | 4 | |
| NUTR 321 - Nutrition in the Life Cycle | 3 | |
| Electives | 3 | |
| BCH 380 - Biochemistry & BCH 381 - Biochemistry Lab | 5 | |
| NUTR 401 - Nutrition Assessment/Counsel | 3 | |
| Electives | 6 | |
| Year Total: | 14 | 14 |
| Senior Year | Credits | |
| Fall | Spring | |
| NUTR 421 - Macronutrient Metabolism | 3 | |
| Electives | 12 | |
| NUTR 422 - Micronutrient Metabolism | 3 | |
| University Core (R) | 3 | |
| Electives | 9 | |
| Year Total: | 15 | 15 |
| Total Program Credits: | 121-123 | |
Science Electives (Choose 17 Credits)
| BCH 441 | Biochemistry of Macromolecules | 3 |
| BCH 442 | Metabolic Regulation | 3 |
| BIOB 375 | General Genetics | 3 |
| BIOB 410 | Immunology | 3 |
| BIOB 425 | Adv Cell & Molecular Biology | 3 |
| BIOH 303 | Global Diseases and Health Disparities | 3 |
| BIOH 305 | Human Skeletal Biology | 3 |
| BIOH 320 | Biomedical Genetics | 3 |
| BIOH 405 | Hematology | 3 |
| BIOH 409 | Advanced Human Torso Anatomy | 4 |
| BIOH 422 | Genes and Cancer | 3 |
| BIOH 423 | Human Developmental Biology | 4 |
| BIOH 445 | Introduction to Pharmacology | 3 |
| BIOH 458 | Human Pathophysiology | 3 |
| BIOM 360 | General Microbiology | 5 |
| BIOM 400 | Medical Microbiology | 3 |
| BIOM 425 | Toxicology: Science of Poisons | 3 |
| HMED 140 | Introduction to Health Professions | 1 |
| HMED 340 | Introduction to Dentistry | 1 |
| HMED 440 | Clinical Observation | 2 |
| NEUR 313 | Neurophysiology | 3 |
| NEUR 428R | Molecular Basis of Neurological Diseases | 3 |
| CHMY 323 & CHMY 324 | Organic Chemistry II and Organic Chemistry II Lab | 4 |
Nutrition Electives (Choose 9 Credits)
| NUTR 351 | Nutrition and Society | 3 |
| NUTR 411 | Nutrition for Sports and Exercise | 4 |
| NUTR 425 | Medical Nutrition Therapy I | 3 |
| NUTR 426 | Medical Nutrition Therapy II | 3 |
| NUTR 440 | Nutrition Education and Counseling | 3 |
General Electives (Choose 9 Credits)
| CHTH 210 | Foundations of Community and Public Health | 3 |
| CHTH 414 | Health and Culture: A Global Perspective | 3 |
| HDFS 359 | Theories and Skills for the Human Services | 3 |
| HDFS 371 | Research Methods in HHD | 3 |
| HTH 455 | Ethics of Community Health | 3 |
| KIN 320 | Exercise Physiology | 4 |
| KIN 335 | Tissue Injury & Adaptation | 3 |
| KIN 440R | Sport Psychology | 3 |
| NUTR 490R | Undergraduate Research | 1-6 |
| PSYX 225 | Research Design and Analysis | 3 |
| PSYX 333 | Psychology of Aging | 3 |
| PSYX 340 | Psychological Disorders | 3 |
| PSYX 350 | Physiological Psychology | 3 |
| PSYX 380 | Memory & Cognition | 3 |
| PSYX 383 | Health Psychology | 3 |
| SPNS 250 | Spanish for Healthcare Professionals | 3 |