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Nutrition and Dietetics, B.S.

Dietetics — the application of food and nutrition knowledge to promote health, prevent disease and minimize disability — is a rapidly growing profession in allied health. Dietitians are dedicated to helping the public attain better health and longevity through the use of sound nutrition practices. Saint Louis University's nutrition and dietetics program is one of the few in the nation that allows you to become both a registered dietitian nutritionist and a certified chef. SLU graduates are prepared with foundational knowledge and skills to enter the field of nutrition.

Spend time in the Fresh Gatherings Café — a modern culinary food lab and student-run dining facility — to gain experience planning, preparing and serving meals.

Join the Saint Louis University Dietetics Association, SLU's on-campus organization established by students to promote nutrition and dietetics and provide student leadership and service opportunities. Plus, departmental welcome picnics, open houses, holiday parties and research presentations allow students to socialize with faculty and peers.

Becoming an RDN

Registered dietitian nutritionists (RDNs) are food and nutrition experts dedicated to improving lives through nutrition. RDNs use their nutrition expertise to help individuals and groups make lifestyle changes to prevent and treat nutrition-related illnesses. Translating the science of nutrition into solutions for healthy living, RDNs are equipped with the knowledge to impact lives.

To become a registered dietitian, students must:

  • Earn a minimum of a graduate degree
  • Complete a supervised practice program
  • Pass a national examination
  • Meet requirements to practice in your state
  • Complete continuing professional educational requirements

Effective Jan. 1, 2024, the Commission on Dietetic Registration (CDR) will require a minimum of a master’s degree to be eligible to take the credentialing exam to become a registered dietitian nutritionist (RDN). In addition, CDR requires that individuals complete coursework and supervised practice in program(s) accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). In most states, graduates also must obtain licensure or certification to practice. Graduates who successfully complete the ACEND-accredited program at Saint Louis University are eligible to apply to an ACEND-accredited supervised practice program/apply to take the CDR credentialing exam to become an RDN. Please click here for more information about educational pathways to becoming an RDN.

While state interpretations of statutes may vary, it is ACEND's considered opinion that the program meets the educational requirements for dietetics licensure and certification in all states. However, completing an ACEND-accredited academic program alone does not qualify an individual for licensure or certification as a dietitian in any state. Individuals should review their state's licensing statutes and regulations to understand the specific requirements, including supervised practice and examinations, needed to obtain a dietetics license. More information about state licensure and certification can be found at this link: State Licensure.

Didactic Program in Dietetics Mission

To thrive in a community that promotes and seeks truth about food and nutrition. Woven into the fabric of this community are multifaceted educational pursuits to promote a food-centered culture for health and wellness, scholarly exploration and an appreciation of the global and ecological community in which we exist.

Curriculum Overview

The nutrition and dietetics program at Saint Louis University offers students an exceptional education.

  • Since its establishment in 1934, the department has had a long-standing reputation as a leader in dietetics education.
  • The Doisy College of Health Sciences is in the Allied Health Professions Building at the SLU Medical Center. The school boasts modern labs, including a gait lab for assessing motion analysis, a culinary lab for teaching food services and preparation, and a simulated medical office suite and exam rooms complete with videotaping capabilities and one-way mirrors for student observation.
  • Our curriculum is unique, offering courses such as “Contemporary Issues in Nutrition” and “Nutrition and Cultural Aspects of Food” and a curricular thread in sustainable food systems.
  • Class sizes are small, averaging five to 30 students. Instructors are recognized for their expertise and enhance their courses through service learning, on-site experiences and guest lectures by alumni and local experts.
  • The core curriculum features an interprofessional focus that emphasizes a team approach to health care.

Pre-Professional Health (Pre-Med) and Medical Scholars

Pre-professional health students and students accepted as Medical Scholars may declare nutrition and dietetics as a major. The curriculum for completion of a B.S. in nutrition and dietetics with the fulfillment of pre-professional health studies requirements is 133-135 credits. For more information, contact the Department of Nutrition and Dietetics.

Physician Assistant (PA) Scholars Track

Students accepted into the B.S. program in nutrition and dietetics may apply for acceptance into the PA Scholars track. This track, for entering first-year students, presents an opportunity for a select number of highly qualified applicants who successfully complete the track to be guaranteed a position in the physician assistant program at Saint Louis University upon graduation. The track is 126 credits. For more information, contact the Department of Nutrition and Dietetics or the Department of Clinical Health Studies.

Verification of Didactic Program in Dietetics (DPD)

SLU's Department of Nutrition and Dietetics has a program whereby students who possess a previously earned baccalaureate degree may complete the requirements for DPD verification. This verification allows students to meet the requirements for entry into a dietetic internship without the completion of a second baccalaureate degree. For more information, contact the DPD director in the Department of Nutrition and Dietetics.

Clinical and Research Opportunities

Students in SLU's nutrition and dietetics program have the opportunity to work in the Fresh Gatherings Café — which is operated by the students and faculty of the nutrition and dietetics department. The café, which has been ranked as a top dining hall, emphasizes local foods and sustainability.

The nutrition and dietetics program maintains an award-winning urban garden that students can use to enhance their learning experience.

Careers

Registered dietitians are employed in a wide variety of areas, including hospitals, food service, private practice, community and public health settings, universities, research, journalism, sports nutrition, corporate wellness, schools and industry.

Earnings vary according to the area of dietetics practice, level of education, additional certifications and the geographic location of practice. Nationally, the mean salary for registered dietitians and nutritionists in 2021 was $65,620, according to the Bureau of Labor Statistics. 

Admission Requirements

All applicants are thoroughly reviewed with the highest degree of individual care and consideration of all submitted credentials. Solid academic performance in college preparatory coursework is a primary concern in reviewing a freshman applicant’s file. 

Freshman Applicants

  • Minimum cumulative GPA of 2.70 on a 4.00 scale.
  • Four years of high school English and three years of high school math and science, recommended one year of chemistry and one year of biology.
  • Saint Louis University has a test-optional admission process for all undergraduate programs. Applicants may submit standardized test scores, but those who choose not to will not be disadvantaged in any way in the admission process. 

Transfer Applicants

  • GPA of 2.75/4.00

Currently, the average GPA of admitted students is 3.8 on a 4.0 scale and the average ACT score is 26.

If students are interested in transferring to the undergraduate program or have already earned an undergraduate degree, staff can help students plan a strategy for the transfer of credits and program completion.

International Applicants

All admission policies and requirements for domestic students apply to international students, along with the following:

  • You must demonstrate English language proficiency.
  • Proof of financial support must include:
    • A letter of financial support from the person(s) or sponsoring agency funding your time at Saint Louis University.
    • A letter from the sponsor's bank verifying that the funds are available and will be so for the duration of your study at the University.
  • Academic records, in English translation, of students who have undertaken postsecondary studies outside the United States must include the courses taken and/or lectures attended, practical laboratory work, the maximum and minimum grades attainable, the grades earned or the results of all end-of-term examinations, and any honors or degrees received. WES and ECE transcripts are accepted.

Tuition

Tuition Cost Per Year
Undergraduate Tuition $54,760

Additional charges may apply. Other resources are listed below:

Net Price Calculator

Information on Tuition and Fees

Miscellaneous Fees

Information on Summer Tuition

Scholarships and Financial Aid

There are two principal ways to help finance a Saint Louis University education:

  • Scholarships: Awarded based on academic achievement, service, leadership and financial need. In addition to University scholarships, the Doisy College of Health Sciences offers scholarships to sophomores, juniors, seniors and graduate students.
  • Financial Aid: Provided in the form of grants and loans, some of which require repayment.

For priority consideration for merit-based scholarships, applicants should apply for admission by Dec. 1 and complete a Free Application for Federal Student Aid (FAFSA) by March 1.

For more information, visit the Office of Student Financial Services.

Program-Specific Additional Costs

More Information on Tuition and Fees 

Description Amount
Clinical Practicum I and II
Background Check $105
TB Test and Flu Shot Variable depending on health insurance
Drug Screen $70
Lab Coat $20
Text Books Variable
Nutrition Education
Food for Cooking Demonstrations $10
DIET 2510 Ethnic Meal Management $100
DIET 2750 Found in Classical Cuisine $75
DIET 3600 Food Science $100
DIET 3750 Adv. Cooking & World Cuisines $75
DIET 4020 Beverage Theory and Service $100
DIET 4250 Baking and Pastry $50
DIET 4700 Farm to Table Ecology $50
DIET 4950 Culinary Philosophy & Practice $75
DIET 5040 Edible Wild Foods $50
DIET 5070 Culinary Medicine $50
Culinary Students
Knives $150
Chef Coat $50

Accreditation

Saint Louis University's MS-DI program is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), the accrediting agency for the Academy of Nutrition and Dietetics.

Accreditation Council for Education in Nutrition and Dietetics (ACEND)
120 South Riverside Plaza, Suite 2190
Chicago, Illinois 60606-6995
312-899-0040 ext. 5400
https://www.eatrightpro.org/acend

  1. Graduates will be able to demonstrate effective professional communication in the transmission of food and nutrition information.
  2. Graduates will be able to demonstrate the ability to develop patient-centered care plans that reflect a value for the inherent worth of others.
  3. Graduates will be able to demonstrate nutrition education methods to facilitate diet changes in diverse populations.
  4. Graduates will be able to articulate the value of nutrition and dietetics professionals in an interprofessional care context.
  5. Graduates will be able to evidence the proper use of professional literature to make evidence-based nutrition care decisions.

Program Goals and Objectives

Goal 1: To prepare a generalist, internship-eligible graduate who has achieved basic competencies as identified by the Core Knowledge Requirements and Expected Learning Outcomes.

  • The program’s one-year pass rate (graduates who pass the registration exam within one year of the first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.
  • At least 70% of program graduates apply for admission to a supervised practice program prior to or within 12 months of graduation.
  • Nearly 100% of program graduates are admitted to a supervised practice program within 12 months of graduation if they choose to go on to a dietetic internship.
  • A minimum of 80% of students completing dietetic internships and/or post-baccalaureate programs will indicate that they “strongly agree” or “agree” that their undergraduate education adequately prepared them for their post-B.S. education.
  • At least 80% of students completing dietetic internships and/or post-baccalaureate programs will indicate that they strongly agree or agree that their undergraduate education made them competitive with colleagues from other programs.
  • At least 80% of program students* complete program/degree requirements within three years (150% of the program length). Program completion rate is calculated by tracking students from the beginning of the junior year. 
    *ACEND-specific objectives

Goal 2: To prepare a graduate who is knowledgeable about nutritional care in multiple settings and demonstrates specific personal and professional competencies.

  • A minimum of 80% of dietetic internship directors will indicate that graduates were more than satisfactorily prepared for success in their dietetic internship program.
  • A minimum of 80% of students will indicate that they strongly agree or agree that they felt adequately prepared for the dietetic internship program.  

Goal 3: To provide a basis for further development and life-long learning that will assure continued competence.

  • A minimum of 85% of graduates will answer that they agree or strongly agree that the DPD program instilled a desire for continued development as a self-learner.

Goal 4: To prepare a graduate who will contribute to society based on the development of a sense of community and social/civic responsibility.

  • A minimum of 75% of graduating seniors will have participated in a total of at least 20 hours of service learning by the end of the DPD program.
  • A minimum of 85% of graduates will indicate that they agree or strongly agree that the DPD program supported development of judgments respectful of the inherent dignity and worth of individuals.  

Students in Saint Louis University's nutrition and dietetics major take the following courses.

Undergraduate University Core32-35
Foundation
BIOL 1240
BIOL 1245
General Biology: Information Flow and Evolution
and Principles of Biology I Laboratory
4
CHEM 1110
CHEM 1115
General Chemistry 1
and General Chemistry 1 Laboratory
4
CHEM 1120
CHEM 1125
General Chemistry 2
and General Chemistry 2 Laboratory
4
CHEM 2410
CHEM 2415
Organic Chemistry 1
and Organic Chemistry 1 Laboratory
4
ENGL 1900Advanced Strategies of Rhetoric and Research3
HCE 2010Foundations in Clinical Health Care Ethics3
IPE 2100Interprofessional Collaboration and Healthcare in Global Context3
IPE 4900Interprofessional Community Practicum3
MGT 3000Management Theory and Practice3
PSY 1010General Psychology3
STAT 1300Elementary Statistics with Computers3
Nutrition and Dietetic Courses
DIET 1000Contemporary Issues in Food and Nutrition2
DIET 2080Foundations in Nutrition3
DIET 2100Nutrition in the Lifecycle3
DIET 2510Principles of Food Preparation3
DIET 2511Cultural Aspects of Food3
DIET 3600Food Science4
DIET 3700Quantity Food Procurement/Prep3
DIET 3850Advanced Nutrition4
DIET 3890Internship Seminar1
DIET 4100Medical Nutrition Therapy I3
DIET 4110Clinical Practicum Lab I2
DIET 4150Medical Nutrition Therapy II3
DIET 4300Foundations in Comm. Nutrition3
DIET 4350Food Systems Management I3
DIET 4360Food Systems Management II3
DIET 4500Nutrition Counseling3
DIET 4870Research Seminar I1
Tracks27-46
Choose one of the below:
Total Credits123-145

Standard Track

BLS 4510Medical Microbiology4
CHEM 3600Principles of Biochemistry3
ECON 1900Principles of Economics3
IPE 4200Applied Decision-Making in Interprofessional Practice3
MATH 1200College Algebra3
PPY 2540Human Physiology4
DIET 4160Clinical Practicum Lab II3
DIET 4400Nutrition Education3
DIET 4880Research Seminar II1
Total Credits27

Culinary Track

ACCT 2200Financial Accounting3
BLS 4510Medical Microbiology4
CHEM 3600Principles of Biochemistry3
IPE 4200Applied Decision-Making in Interprofessional Practice3
MATH 1200College Algebra3
PPY 2540Human Physiology4
DIET 2750World Cuisines3
DIET 3030Sustainable Food Systems3
DIET 3190Garde Manger3
DIET 3750Advanced Cooking 3
DIET 4250Baking and Pastry 3
DIET 4700Farm to Table Ecology3
DIET 4880Research Seminar II1
DIET 4950Culinary Philosophy & Practice3
Total Credits42

Pre-Medicine Track

BIOL 1260
BIOL 1265
General Biology: Transformations of Energy and Matter
and Principles of Biology II Laboratory
4
BIOL 3020Biochemistry and Molecular Biology3
BIOL 3040Cell Structure & Function3
BLS 4510Medical Microbiology4
CHEM 2420
CHEM 2425
Organic Chemistry 2
and Organic Chemistry 2 Laboratory
4
ECON 1900Principles of Economics3
MATH 1510Calculus I4
PHYS 1310
PHYS 1320
Physics I
and Physics I Laboratory
4
PHYS 1330
PHYS 1340
Physics II
and Physics II Laboratory
4
PPHS 1000Foundations of Medicine1
PPY 2540Human Physiology4
SOC 1100Introduction to Sociology3
DIET 4400Nutrition Education3
DIET 4880Research Seminar II1
Total Credits45

Medical Scholars Track

BIOL 1260
BIOL 1265
General Biology: Transformations of Energy and Matter
and Principles of Biology II Laboratory
4
BIOL 3020Biochemistry and Molecular Biology3
BIOL 3040Cell Structure & Function3
BIOL 4640General Microbiology3
CHEM 2420
CHEM 2425
Organic Chemistry 2
and Organic Chemistry 2 Laboratory
4
ECON 1900Principles of Economics3
MATH 1510Calculus I4
PHYS 1310
PHYS 1320
Physics I
and Physics I Laboratory
4
PHYS 1330
PHYS 1340
Physics II
and Physics II Laboratory
4
PPHS 1000Foundations of Medicine1
PPHS 1050Medical Scholar0
PPY 2540Human Physiology4
SOC 1100Introduction to Sociology3
BIOLXXXXBiology Elective3
DIET 4400Nutrition Education3
Total Credits46

Pre-Physician Assistant Track

BIOL 1260
BIOL 1265
General Biology: Transformations of Energy and Matter
and Principles of Biology II Laboratory
4
BIOL 3020Biochemistry and Molecular Biology3
BIOL 3030Principles of Genetics3
BLS 4510Medical Microbiology4
CHEM 2420
CHEM 2425
Organic Chemistry 2
and Organic Chemistry 2 Laboratory
4
ECON 1900Principles of Economics3
HSCI 2200Medical Terminology3
HSCI 3300
HSCI 3310
Anatomy & Physiology I
and Anatomy & Physiology I Lab
4
HSCI 3400
HSCI 3410
Anatomy and Physiology Lecture II
and Anatomy & Physiology II Lab
4
MATH 1200College Algebra3
DIET 4160Clinical Practicum Lab II3
DIET 4400Nutrition Education3
Total Credits41

PA Scholars Track

BIOL 1260
BIOL 1265
General Biology: Transformations of Energy and Matter
and Principles of Biology II Laboratory
4
BIOL 3020Biochemistry and Molecular Biology3
BIOL 3030Principles of Genetics3
BLS 4510Medical Microbiology4
CHEM 2420
CHEM 2425
Organic Chemistry 2
and Organic Chemistry 2 Laboratory
4
ECON 1900Principles of Economics3
HSCI 2200Medical Terminology3
HSCI 3300
HSCI 3310
Anatomy & Physiology I
and Anatomy & Physiology I Lab
4
HSCI 3400
HSCI 3410
Anatomy and Physiology Lecture II
and Anatomy & Physiology II Lab
4
MATH 1200College Algebra3
DIET 4160Clinical Practicum Lab II3
DIET 4400Nutrition Education3
Total Credits41

Continuation Standards

Students must maintain a minimum 2.50 grade point average (GPA) and earn a C- or higher in all DPD coursework. 

Students can maintain good academic standing in the DPD Program by maintaining cumulative grade point average (GPA) of 2.5/4.0 or higher, by earning a C or higher in all Dietetic, Math, and Science courses, and a C- in all other courses.

Roadmaps are recommended semester-by-semester plans of study for programs and assume full-time enrollment unless otherwise noted.  

Courses and milestones designated as critical (marked with !) must be completed in the semester listed to ensure a timely graduation. Transfer credit may change the roadmap.

This roadmap should not be used in the place of regular academic advising appointments. All students are encouraged to meet with their advisor/mentor each semester. Requirements, course availability and sequencing are subject to change.

Standard Track

Plan of Study Grid
Year One
FallCredits
BIOL 1240
BIOL 1245
General Biology: Information Flow and Evolution
and Principles of Biology I Laboratory
4
CHEM 1110
CHEM 1115
General Chemistry 1
and General Chemistry 1 Laboratory
4
CORE 1500 Cura Personalis 1: Self in Community 1
CORE 1600 Ultimate Questions: Theology 3
ENGL 1900 Advanced Strategies of Rhetoric and Research 3
MATH 1200 College Algebra 3
 Credits18
Spring
CHEM 1120
CHEM 1125
General Chemistry 2
and General Chemistry 2 Laboratory
4
CORE 1200 Eloquentia Perfecta 2: Oral and Visual Communication 3
CORE 1700 Ultimate Questions: Philosophy 3
DIET 1000 Contemporary Issues in Food and Nutrition 2
IPE 2100 Interprofessional Collaboration and Healthcare in Global Context 3
 Credits15
Year Two
Fall
CHEM 2410 Organic Chemistry 1 3
DIET 2080 Foundations in Nutrition 3
DIET 2511 Cultural Aspects of Food 3
HCE 2010 Foundations in Clinical Health Care Ethics 3
PPY 2540 Human Physiology 4
 Credits16
Spring
CHEM 3600 Principles of Biochemistry 3
CORE 2500 Cura Personalis 2: Self in Contemplation 0
DIET 2100 Nutrition in the Lifecycle 3
DIET 2510 Principles of Food Preparation (Hepatitis A shot required before enrolling) 3
IPE 4200 Applied Decision-Making in Interprofessional Practice 3
MGT 3000 Management Theory and Practice 3
 Credits15
Year Three
Fall
BLS 4510 Medical Microbiology 4
DIET 3600 Food Science 4
ECON 1900 Principles of Economics 3
PSY 1010 General Psychology 3
 Credits14
Spring
DIET 3700 Quantity Food Procurement/Prep (and lab) 3
DIET 3850 Advanced Nutrition 4
DIET 4300 Foundations in Comm. Nutrition 3
MATH 1300X
or STAT 1300
Elementary Statistics with Computers
or Elementary Statistics with Computers
3
XXXX Elective 3
 Credits16
Year Four
Fall
DIET 3890 Internship Seminar 1
DIET 4100 Medical Nutrition Therapy I 3
DIET 4110 Clinical Practicum Lab I (Criminal Background Check Required) 2
DIET 4350 Food Systems Management I 3
DIET 4500 Nutrition Counseling 3
DIET 4870 Research Seminar I 1
 Credits13
Spring
DIET 4150 Medical Nutrition Therapy II 3
DIET 4160 Clinical Practicum Lab II 3
DIET 4360 Food Systems Management II 3
DIET 4400 Nutrition Education 3
DIET 4880 Research Seminar II 1
IPE 4900 Interprofessional Community Practicum 3
 Credits16
 Total Credits123

Program Notes

Elective Recommendations

ASTD 3600American Food and Cultures3
DIET 3030Sustainable Food Systems3
DIET 4060Maternal and Child Nutrition & Health3

Culinary Track

Plan of Study Grid
Year One
FallCredits
BIOL 1240
BIOL 1245
General Biology: Information Flow and Evolution
and Principles of Biology I Laboratory
4
CHEM 1110
CHEM 1115
General Chemistry 1
and General Chemistry 1 Laboratory
4
CORE 1200 Eloquentia Perfecta 2: Oral and Visual Communication 3
CORE 1500 Cura Personalis 1: Self in Community 1
ENGL 1900 Advanced Strategies of Rhetoric and Research (satisfies CORE 1900) 3
PSY 1010 General Psychology (satisfies CORE 3600) 3
 Credits18
Spring
CHEM 1120
CHEM 1125
General Chemistry 2
and General Chemistry 2 Laboratory
4
DIET 1000 Contemporary Issues in Food and Nutrition 2
DIET 2080 Foundations in Nutrition 3
HCE 2010 Foundations in Clinical Health Care Ethics 3
IPE 2100 Interprofessional Collaboration and Healthcare in Global Context 3
MATH 1200 College Algebra 3
 Credits18
Year Two
Fall
CHEM 2410 Organic Chemistry 1 3
CORE 1600 Ultimate Questions: Theology 3
CORE 1700 Ultimate Questions: Philosophy 3
DIET 2510 Principles of Food Preparation 3
DIET 2511 Cultural Aspects of Food 3
MATH 1300X
or STAT 1300
Elementary Statistics with Computers
or Elementary Statistics with Computers
3
 Credits18
Spring
ACCT 2200 Financial Accounting 3
CHEM 3600 Principles of Biochemistry 3
CORE 2500 Cura Personalis 2: Self in Contemplation 0
DIET 2100 Nutrition in the Lifecycle 3
DIET 2750 World Cuisines 3
DIET 3030 Sustainable Food Systems 3
MGT 3000 Management Theory and Practice 3
 Credits18
Year Three
Fall
BLS 4510 Medical Microbiology 4
DIET 3190 Garde Manger 3
DIET 3600 Food Science 4
DIET 4250 Baking and Pastry 3
PPY 2540 Human Physiology 4
 Credits18
Spring
DIET 3700 Quantity Food Procurement/Prep (and lab) 3
DIET 3750 Advanced Cooking 3
DIET 3850 Advanced Nutrition 4
DIET 4020 Beverage Theory and Service: Wine, Spirits, Beer, Coffee & Tea 3
DIET 4300 Foundations in Comm. Nutrition 3
 Credits16
Year Four
Fall
DIET 3890 Internship Seminar 1
DIET 4100 Medical Nutrition Therapy I 3
DIET 4110 Clinical Practicum Lab I (Criminal Background Check Required) 2
DIET 4350 Food Systems Management I 3
DIET 4500 Nutrition Counseling 3
DIET 4870 Research Seminar I 1
 Credits13
Spring
DIET 4150 Medical Nutrition Therapy II 3
DIET 4360 Food Systems Management II 3
DIET 4700 Farm to Table Ecology 3
DIET 4880 Research Seminar II 1
DIET 4950 Culinary Philosophy & Practice 3
IPE 4900 Interprofessional Community Practicum 3
 Credits16
 Total Credits135

Pre-Medicine Track

Plan of Study Grid
Year One
FallCredits
BIOL 1240
BIOL 1245
General Biology: Information Flow and Evolution
and Principles of Biology I Laboratory
4
CHEM 1110
CHEM 1115
General Chemistry 1
and General Chemistry 1 Laboratory
4
CORE 1200 Eloquentia Perfecta 2: Oral and Visual Communication 3
CORE 1500 Cura Personalis 1: Self in Community 1
CORE 1700 Ultimate Questions: Philosophy 3
ENGL 1900 Advanced Strategies of Rhetoric and Research 3
 Credits18
Spring
BIOL 1260
BIOL 1265
General Biology: Transformations of Energy and Matter
and Principles of Biology II Laboratory
4
CHEM 1120
CHEM 1125
General Chemistry 2
and General Chemistry 2 Laboratory
4
DIET 1000 Contemporary Issues in Food and Nutrition 2
DIET 2080 Foundations in Nutrition 3
IPE 2100 Interprofessional Collaboration and Healthcare in Global Context 3
PPHS 1000 Foundations of Medicine 1
 Credits17
Year Two
Fall
BIOL 3020 Biochemistry and Molecular Biology 3
CHEM 2410
CHEM 2415
Organic Chemistry 1
and Organic Chemistry 1 Laboratory
4
DIET 2510 Principles of Food Preparation 3
HCE 2010 Foundations in Clinical Health Care Ethics 3
PPY 2540 Human Physiology 4
 Credits17
Spring
BIOL 3040 Cell Structure & Function 3
CHEM 2420
CHEM 2425
Organic Chemistry 2
and Organic Chemistry 2 Laboratory
4
CORE 2500 Cura Personalis 2: Self in Contemplation 0
DIET 2100 Nutrition in the Lifecycle 3
MATH 1510 Calculus I 4
MGT 3000 Management Theory and Practice 3
 Credits17
Year Three
Fall
BLS 4510 Medical Microbiology 4
DIET 2511 Cultural Aspects of Food 3
DIET 3600 Food Science 4
PHYS 1310
PHYS 1320
College Physics I
and College Physics I Laboratory
4
PSY 1010 General Psychology 3
 Credits18
Spring
DIET 3700 Quantity Food Procurement/Prep 3
DIET 3850 Advanced Nutrition 4
DIET 4300 Foundations in Comm. Nutrition 3
DIET 4880 Research Seminar II 1
MATH 1300X
or STAT 1300
Elementary Statistics with Computers
or Elementary Statistics with Computers
3
PHYS 1330
PHYS 1340
College Physics II
and College Physics II Laboratory
4
 Credits18
Year Four
Fall
CORE 1600 Ultimate Questions: Theology 3
DIET 3890 Internship Seminar 1
DIET 4100 Medical Nutrition Therapy I 3
DIET 4110 Clinical Practicum Lab I (Criminal Background Check Required) 2
DIET 4350 Food Systems Management I 3
DIET 4500 Nutrition Counseling 3
DIET 4870 Research Seminar I 1
 Credits16
Spring
DIET 4150 Medical Nutrition Therapy II 3
DIET 4360 Food Systems Management II 3
DIET 4400 Nutrition Education 3
ECON 1900 Principles of Economics 3
IPE 4900 Interprofessional Community Practicum 3
SOC 1100 Introduction to Sociology 3
 Credits18
 Total Credits139

Program Notes

Curriculum is designed to address SLU’s School of Medicine requirements and is subject to change. If applying to a medical school at another institution, please consult their website for specific requirements.

Medical Scholars Track

Plan of Study Grid
Year One
FallCredits
Critical course:  BIOL 1240
BIOL 1245
General Biology: Information Flow and Evolution
and Principles of Biology I Laboratory
4
Critical course:  CHEM 1110
CHEM 1115
General Chemistry 1
and General Chemistry 1 Laboratory
4
CORE 1200 Eloquentia Perfecta 2: Oral and Visual Communication 3
CORE 1500 Cura Personalis 1: Self in Community 1
CORE 1700 Ultimate Questions: Philosophy 3
ENGL 1900 Advanced Strategies of Rhetoric and Research 3
 Credits18
Spring
Critical course:  BIOL 1260
BIOL 1265
General Biology: Transformations of Energy and Matter
and Principles of Biology II Laboratory
4
Critical course:  CHEM 1120
CHEM 1125
General Chemistry 2
and General Chemistry 2 Laboratory
4
DIET 1000 Contemporary Issues in Food and Nutrition 2
DIET 2080 Foundations in Nutrition 3
IPE 2100 Interprofessional Collaboration and Healthcare in Global Context 3
PPHS 1000 Foundations of Medicine 1
 Credits17
Year Two
Fall
BIOL 3020 Biochemistry and Molecular Biology 3
Critical course:  CHEM 2410
CHEM 2415
Organic Chemistry 1
and Organic Chemistry 1 Laboratory
4
DIET 2510 Principles of Food Preparation (Hep A shot required before enrolling) 3
HCE 2010 Foundations in Clinical Health Care Ethics 3
PPHS 1050 Medical Scholar Seminar 0
PPY 2540 Human Physiology 4
 Credits17
Spring
BIOL 3040 Cell Structure & Function 3
Critical course:  CHEM 2420
CHEM 2425
Organic Chemistry 2
and Organic Chemistry 2 Laboratory
4
CORE 2500 Cura Personalis 2: Self in Contemplation 0
DIET 2100 Nutrition in the Lifecycle 3
MATH 1510 Calculus I 4
MGT 3000 Management Theory and Practice 3
 Credits17
Year Three
Fall
DIET 2511 Cultural Aspects of Food 3
DIET 3600 Food Science 4
DIET 4870 Research Seminar I 1
ECON 1900 Principles of Economics 3
Critical course:  PHYS 1310
PHYS 1320
College Physics I
and College Physics I Laboratory
4
PSY 1010 General Psychology 3
 Credits18
Spring
DIET 3700 Quantity Food Procurement/Prep (Critical course:  and lab) 3
DIET 3850 Advanced Nutrition 4
DIET 4300 Foundations in Comm. Nutrition 3
MATH 1300X
or STAT 1300
Elementary Statistics with Computers
or Elementary Statistics with Computers
3
Critical course:  PHYS 1330
PHYS 1340
College Physics II
and College Physics II Laboratory
4
 Credits17
Year Four
Fall
BIOL 4640 General Microbiology 3
CORE 1600 Ultimate Questions: Theology 3
DIET 3890 Internship Seminar 1
DIET 4100 Medical Nutrition Therapy I 3
DIET 4110 Clinical Practicum Lab I (Critical course:  Criminal Background Check Required) 2
DIET 4350 Food Systems Management I 3
DIET 4500 Nutrition Counseling 3
 Credits18
Spring
DIET 4150 Medical Nutrition Therapy II 3
DIET 4360 Food Systems Management II 3
DIET 4400 Nutrition Education 3
IPE 4900 Interprofessional Community Practicum 3
SOC 1100 Introduction to Sociology 3
BIOL 3XXX-4XXX Biology Elective 3
 Credits18
 Total Credits140

PA Scholars Track

Plan of Study Grid
Year One
FallCredits
Critical course:  BIOL 1240
BIOL 1245
General Biology: Information Flow and Evolution
and Principles of Biology I Laboratory
4
Critical course:  CHEM 1110
CHEM 1115
General Chemistry 1
and General Chemistry 1 Laboratory
4
CORE 1500 Cura Personalis 1: Self in Community 1
CORE 1600 Ultimate Questions: Theology 3
ENGL 1900 Advanced Strategies of Rhetoric and Research 3
MATH 1200 College Algebra 3
 Credits18
Spring
Critical course:  BIOL 1260
BIOL 1265
General Biology: Transformations of Energy and Matter
and Principles of Biology II Laboratory
4
Critical course:  CHEM 1120
CHEM 1125
General Chemistry 2
and General Chemistry 2 Laboratory
4
DIET 1000 Contemporary Issues in Food and Nutrition 2
HSCI 2200 Medical Terminology 3
IPE 2100 Interprofessional Collaboration and Healthcare in Global Context 3
 Credits16
Year Two
Fall
CHEM 2410 Organic Chemistry 1 3
CORE 1700 Ultimate Questions: Philosophy 3
DIET 2511 Cultural Aspects of Food 3
HCE 2010 Foundations in Clinical Health Care Ethics 3
HSCI 3300
HSCI 3310
Anatomy & Physiology I
and Anatomy & Physiology I Lab
4
 Credits16
Spring
CHEM 2420 Organic Chemistry 2 3
CORE 1200 Eloquentia Perfecta 2: Oral and Visual Communication 3
CORE 2500 Cura Personalis 2: Self in Contemplation 0
DIET 2080 Foundations in Nutrition 3
DIET 2510 Principles of Food Preparation (Critical course:  Hepatitis A required before enrolling) 3
HSCI 3400
HSCI 3410
Anatomy and Physiology Lecture II
and Anatomy & Physiology II Lab
4
 Credits16
Year Three
Fall
BIOL 3020 Biochemistry and Molecular Biology 3
BLS 4510 Medical Microbiology 4
DIET 3600 Food Science 4
ECON 1900 Principles of Economics 3
MGT 3000 Management Theory and Practice 3
MLS 4515 Medical Microbiology Laboratory (optional) 1
 Credits18
Spring
DIET 2100 Nutrition in the Lifecycle 3
DIET 3700 Quantity Food Procurement/Prep (Critical course:  and lab) 3
DIET 3850 Advanced Nutrition 4
DIET 4300 Foundations in Comm. Nutrition 3
MATH 1300X
or STAT 1300
Elementary Statistics with Computers
or Elementary Statistics with Computers
3
 Credits16
Year Four
Fall
BIOL 3030 Principles of Genetics 3
DIET 3890 Internship Seminar 1
DIET 4100 Medical Nutrition Therapy I 3
DIET 4110 Clinical Practicum Lab I (Critical course:  Criminal Background Check Required) 2
DIET 4350 Food Systems Management I 3
DIET 4500 Nutrition Counseling 3
DIET 4870 Research Seminar I 1
 Credits16
Spring
DIET 4150 Medical Nutrition Therapy II 3
DIET 4160 Clinical Practicum Lab II 3
DIET 4360 Food Systems Management II 3
DIET 4400 Nutrition Education 3
IPE 4900 Interprofessional Community Practicum 3
PSY 1010 General Psychology 3
 Credits18
 Total Credits134

Nutrition and Dietetics Scholars - Standard

Plan of Study Grid
Year One
FallCredits
Critical course:  BIOL 1240
BIOL 1245
General Biology: Information Flow and Evolution
and Principles of Biology I Laboratory
4
Critical course:  CHEM 1110
CHEM 1115
General Chemistry 1
and General Chemistry 1 Laboratory
4
CORE 1500 Cura Personalis 1: Self in Community 1
CORE 1600 Ultimate Questions: Theology 3
ENGL 1900 Advanced Strategies of Rhetoric and Research 3
MATH 1200 College Algebra 3
 Credits18
Spring
Critical course:  CHEM 1120
CHEM 1125
General Chemistry 2
and General Chemistry 2 Laboratory
4
CORE 1200 Eloquentia Perfecta 2: Oral and Visual Communication 3
CORE 1700 Ultimate Questions: Philosophy 3
DIET 1000 Contemporary Issues in Food and Nutrition 2
IPE 2100 Interprofessional Collaboration and Healthcare in Global Context 3
 Credits15
Year Two
Fall
CHEM 2410 Organic Chemistry 1 3
DIET 2080 Foundations in Nutrition 3
DIET 2511 Cultural Aspects of Food 3
HCE 2010 Foundations in Clinical Health Care Ethics 3
PPY 2540 Human Physiology 4
 Credits16
Spring
CHEM 3600 Principles of Biochemistry 3
CORE 2500 Cura Personalis 2: Self in Contemplation 0
DIET 2100 Nutrition in the Lifecycle 3
DIET 2510 Principles of Food Preparation (Critical course:  Hepatitis A required before enrolling) 3
IPE 4200 Applied Decision-Making in Interprofessional Practice 3
MGT 3000 Management Theory and Practice 3
 Credits15
Year Three
Fall
BLS 4510 Medical Microbiology 4
DIET 3600 Food Science 4
ECON 1900 Principles of Economics 3
PSY 1010 General Psychology 3
 Credits14
Spring
DIET 3700 Quantity Food Procurement/Prep 3
DIET 3850 Advanced Nutrition 4
DIET 4300 Foundations in Comm. Nutrition 3
MATH 1300X
or STAT 1300
Elementary Statistics with Computers
or Elementary Statistics with Computers
3
XXXXElective 3
 Credits16
Year Four
Fall
DIET 3890 Internship Seminar 1
DIET 4100 Medical Nutrition Therapy I 3
DIET 4110 Clinical Practicum Lab I (Critical course:  Criminal Background Check Required) 2
DIET 4350 Food Systems Management I 3
DIET 4500 Nutrition Counseling 3
DIET 4870 Research Seminar I 1
 Credits13
Spring
DIET 4150 Medical Nutrition Therapy II 3
DIET 4160 Clinical Practicum Lab II 3
DIET 4360 Food Systems Management II 3
DIET 4400 Nutrition Education 3
IPE 4900 Interprofessional Community Practicum 3
DIET 4000 Nutrition Capstone 3
 Credits18
 Total Credits125

Nutrition and Dietetics Scholars - Culinary

Plan of Study Grid
Year One
FallCredits
Critical course:  BIOL 1240
BIOL 1245
General Biology: Information Flow and Evolution
and Principles of Biology I Laboratory
4
Critical course:  CHEM 1110
CHEM 1115
General Chemistry 1
and General Chemistry 1 Laboratory
4
CORE 1200 Eloquentia Perfecta 2: Oral and Visual Communication 3
CORE 1500 Cura Personalis 1: Self in Community 1
ENGL 1900 Advanced Strategies of Rhetoric and Research 3
PSY 1010 General Psychology 3
 Credits18
Spring
Critical course:  CHEM 1120
CHEM 1125
General Chemistry 2
and General Chemistry 2 Laboratory
4
DIET 1000 Contemporary Issues in Food and Nutrition 2
DIET 2080 Foundations in Nutrition 3
HCE 2010 Foundations in Clinical Health Care Ethics 3
IPE 2100 Interprofessional Collaboration and Healthcare in Global Context 3
MATH 1200 College Algebra 3
 Credits18
Year Two
Fall
CHEM 2410 Organic Chemistry 1 3
CORE 1600 Ultimate Questions: Theology 3
CORE 1700 Ultimate Questions: Philosophy 3
DIET 2510 Principles of Food Preparation 3
DIET 2511 Cultural Aspects of Food 3
MATH 1300X
or STAT 1300
Elementary Statistics with Computers
or Elementary Statistics with Computers
3
 Credits18
Spring
ACCT 2200 Financial Accounting 3
CHEM 3600 Principles of Biochemistry 3
CORE 2500 Cura Personalis 2: Self in Contemplation 0
DIET 2100 Nutrition in the Lifecycle 3
DIET 2750 World Cuisines 3
DIET 3030 Sustainable Food Systems 3
MGT 3000 Management Theory and Practice 3
 Credits18
Year Three
Fall
BLS 4510 Medical Microbiology 4
DIET 3190 Garde Manger 3
DIET 3600 Food Science 4
DIET 4020 Beverage Theory and Service: Wine, Spirits, Beer, Coffee & Tea 3
PPY 2540 Human Physiology 4
 Credits18
Spring
DIET 3700 Quantity Food Procurement/Prep 3
DIET 3750 Advanced Cooking 3
DIET 3850 Advanced Nutrition 4
DIET 4250 Baking and Pastry 3
DIET 4300 Foundations in Comm. Nutrition 3
 Credits16
Year Four
Fall
DIET 3890 Internship Seminar 1
DIET 4100 Medical Nutrition Therapy I 3
DIET 4110 Clinical Practicum Lab I (Critical course:  Criminal Background Check Required) 2
DIET 4350 Food Systems Management I 3
DIET 4500 Nutrition Counseling 3
DIET 4870 Research Seminar I 1
 Credits13
Spring
DIET 4150 Medical Nutrition Therapy II 3
DIET 4360 Food Systems Management II 3
DIET 4700 Farm to Table Ecology 3
DIET 4950 Culinary Philosophy & Practice 3
IPE 4900 Interprofessional Community Practicum 3
DIET 4000 Nutrition Capstone 3
 Credits18
 Total Credits137

Pre-Physician Assistant Track

Plan of Study Grid
Year One
FallCredits
Critical course:  BIOL 1240
BIOL 1245
General Biology: Information Flow and Evolution
and Principles of Biology I Laboratory
4
Critical course:  CHEM 1110
CHEM 1115
General Chemistry 1
and General Chemistry 1 Laboratory
4
CORE 1500 Cura Personalis 1: Self in Community 1
CORE 1600 Ultimate Questions: Theology 3
ENGL 1900 Advanced Strategies of Rhetoric and Research 3
MATH 1200 College Algebra 3
 Credits18
Spring
Critical course:  BIOL 1260
BIOL 1265
General Biology: Transformations of Energy and Matter
and Principles of Biology II Laboratory
4
Critical course:  CHEM 1120
CHEM 1125
General Chemistry 2
and General Chemistry 2 Laboratory
4
DIET 1000 Contemporary Issues in Food and Nutrition 2
HSCI 2200 Medical Terminology 3
IPE 2100 Interprofessional Collaboration and Healthcare in Global Context 3
 Credits16
Year Two
Fall
CHEM 2410 Organic Chemistry 1 3
CORE 1700 Ultimate Questions: Philosophy 3
DIET 2511 Cultural Aspects of Food 3
HCE 2010 Foundations in Clinical Health Care Ethics 3
HSCI 3300
HSCI 3310
Anatomy & Physiology I
and Anatomy & Physiology I Lab
4
 Credits16
Spring
CHEM 2420 Organic Chemistry 2 3
CORE 1200 Eloquentia Perfecta 2: Oral and Visual Communication 3
CORE 2500 Cura Personalis 2: Self in Contemplation 0
DIET 2080 Foundations in Nutrition 3
DIET 2510 Principles of Food Preparation (Critical course:  Hepatitis A required before enrolling) 3
HSCI 3400
HSCI 3410
Anatomy and Physiology Lecture II
and Anatomy & Physiology II Lab
4
 Credits16
Year Three
Fall
BIOL 3020 Biochemistry and Molecular Biology 3
BLS 4510 Medical Microbiology 4
DIET 3600 Food Science 4
ECON 1900 Principles of Economics 3
MGT 3000 Management Theory and Practice 3
MLS 4515 Medical Microbiology Laboratory (optional) 1
 Credits18
Spring
DIET 2100 Nutrition in the Lifecycle 3
DIET 3700 Quantity Food Procurement/Prep (Critical course:  and lab) 3
DIET 3850 Advanced Nutrition 4
DIET 4300 Foundations in Comm. Nutrition 3
MATH 1300X
or STAT 1300
Elementary Statistics with Computers
or Elementary Statistics with Computers
3
 Credits16
Year Four
Fall
BIOL 3030 Principles of Genetics 3
DIET 3890 Internship Seminar 1
DIET 4100 Medical Nutrition Therapy I 3
DIET 4110 Clinical Practicum Lab I (Critical course:  Criminal Background Check Required) 2
DIET 4350 Food Systems Management I 3
DIET 4500 Nutrition Counseling 3
DIET 4870 Research Seminar I 1
 Credits16
Spring
DIET 4150 Medical Nutrition Therapy II 3
DIET 4160 Clinical Practicum Lab II 3
DIET 4360 Food Systems Management II 3
DIET 4400 Nutrition Education 3
IPE 4900 Interprofessional Community Practicum 3
PSY 1010 General Psychology 3
 Credits18
 Total Credits134

Program Notes

Curriculum is designed to address SLU physician assistant program requirements and is subject to change. If applying to a physician assistant program at another institution, please consult their website for specific requirements.

Apply for Admission

Contact Doisy College of Health Sciences
Recruitment specialist
314-977-2570
dchs@health.slu.edu

2+SLU programs provide a guided pathway for students transferring from a partner institution. 

Nutrition and Dietetics, B.S. (STLCC 2+SLU)