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Dietetics, Food Science, & Nutrition: Courses

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Dietetics @ Fontbonne

Dietetics is the science and art of applying the principles of food and nutrition to health — a field for those with inquisitive minds who enjoy science as much as they do people. Registered dietitian nutritionists help others learn about food, nutrition and lifestyle choices to keep them healthy. The course work is challenging, and the career possibilities are exciting and numerous. The Bachelor of Science in Dietetics curriculum provides a broad and balanced foundation in all of the core areas of dietetics.
The mission of the Didactic Program in Dietetics (DPD) at Fontbonne University is to prepare students for supervised practice to become registered dietitian nutritionists (DPD) or as entry-level registered dietitian nutritionists (ISPP). Graduates use their knowledge and skills in food and nutrition to enrich the quality of life of individuals, families, and communities.

The Bachelor of Science in Dietetics' curriculum provides a broad and balanced foundation in all of the core areas of dietetics.

Dietetics Program Highlights

  • The Fontbonne University Didactic Program in Dietetics (DPD) is currently granted accreditation status by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics,120 South Riverside Plaza, Suite 2190, Chicago, IL 60606, 312/899- 400,

  • Development of culinary skills, as well as the knowledge of how to alter foods and meal patterns for health promotion and disease prevention and treatment.
  • Extensive training in the development and delivery of nutrition information to the public.
  • Numerous field-based learning experiences built into the curriculum in a variety of settings: health care; community and social service agencies; foodservice establishments.
  • Opportunities for leadership skills development and service-learning.

Our curriculum provides a broad and balanced foundation in all the core areas of dietetics — clinical nutrition, community nutrition, and food service management. You will study and learn culinary skills, how to alter diets for health promotion, disease prevention and treatment, how to best communicate nutrition information to the public, and how to manage food service establishments. You will also be given the opportunity to receive hands-on experience in the field, working and assisting other professionals.

Course Requirements

The 42 credit hours of general education requirements are presented in the undergraduate academic information section in this catalog. A course that meets a general education requirement may also meet a course requirement in the major or a course requirement in another discipline.

The following specific general education courses must be chosen to meet the requirements of this major:

  • COM 101 - Communication in Everyday Life Credit(s): 3
  • OR

  • COM 102 - Public Speaking Credit(s): 3

  • BIO 240 - Microbiology for Health Professionals Credit(s): 3
  • CHM 128 - General, Organic, and Biological Chemistry I Credit(s): 4
  • FCS 485 - Public Policy and Advocacy in FCS Credit(s): 3
  • MTH 115 - Introduction to Statistics Credit(s): 3
  • PHL - General Education course
  • PSY 100 - Introduction to Psychology Credit(s): 3

Courses Required in the Major

  • DTS 201 - Career Seminar I Credit(s): 1
  • DTS 301 - Career Seminar II Credit(s): 1
  • DTS 457 - Application of Principles and Practices in Dietetics Credit(s): 3
  • DTS 459 - Internship Preparation Seminar Credit(s): 2
  • FCS 340 - Family Resource Management and Relations Credit(s): 3
  • FDS 125 - Food Service Sanitation Credit(s): 1
  • FDS 221 - Food Science Theory and Application Credit(s): 4
  • FDS 326 - Quantity Food Production Credit(s): 3
  • FDS 345 - Food Systems and Dietetics Management Credit(s): 3
  • FDS 422 - Cultural Competence through Food Credit(s): 3
  • FDS 424 - Experimental Foods/Lab Credit(s): 3
  • NTR 223 - Interviewing, Education, and Counseling Credit(s): 3
  • NTR 410 - Community Health Credit(s): 4
  • NTR 216 - Principles of Nutrition Credit(s): 3
  • NTR 312 - Application of Nutrition Concepts Credit(s): 3
  • NTR 316 - Life Cycle Nutrition Credit(s): 3
  • NTR 415 - Medical Nutrition Therapy I Credit(s): 4
  • NTR 416 - Medical Nutrition Therapy II Credit(s): 4
  • NTR 419 - Advanced Nutrition Credit(s): 3

Courses Required in Other Disciplines

  • BIO 220 - Anatomy and Physiology I with Lab Credit(s): 4
  • BIO 222 - Anatomy and Physiology II with Lab Credit(s): 4
  • CHM 228 - General, Organic, and Biological Chemistry II Credit(s): 4
  • CHM 328 - General, Organic, and Biological Chemistry III Credit(s): 3
  • EDU 313 - Methods & Practicum for Middle, Secondary, & Community Education Credit(s): 3
  • PSY 330 - Research Methods for the Behavioral Sciences Credit(s): 3

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