Programs with training leading to the registered dietician certification include a Bachelor of Science in Dietetics and Bachelor of Science in Human Nutrition. Some registered dietitians go on to earn graduate degrees in dietetics, nutrition, or various subspecialties. Students survey dietitians' roles in food management, community health and medical treatments. They acquire an understanding of dietetics in research and business consultations. Topics include nutrition therapy, food service and private dietetic practice. Some of the other more common subjects in these courses include:
- Food chemistry
- Food engineering
- Functional ingredients
List of Courses
Community Nutrition Class
The class reviews nutrition's impact on community health and epidemiological assessments. Students survey the role of nutrition services and analysis in community health planning. They develop strategies and programs to improve community access to nutritional services and education. Topics include local community demographics affecting nutrition, federal nutrition initiatives and national nutrition policies.
Medical Nutrition Therapy Class
Students examine the relationship between health conditions and patient nutrition. They learn to assess a patient's diet and recommend dietary revisions to manage and reduce chronic and episodic health problems. Topics include acute care, individual counseling and clinical assessment skills. Other materials discussed include the nutritional effects of metabolic disorders, chronic diseases and episodic illnesses.
Food Science Class
The class studies food selection and preparation from a scientific viewpoint. Students learn to modify recipes and evaluate prepared food products. They also discuss the legal aspects of food production, chemical processing of foods and physical storage of food. Topics include food aesthetics, safety and microbiological concerns in food supplies.
Food Systems Management Class
Students learn to plan and prepare meals as managers and supervisors of food service organizations. They study how food service groups include nutritional needs in menu planning and supply procurement. Topics include quantity food preparation, purchasing standards and quality controls. Other concepts include portion control, recipe standardization and food handling safety.