BS Nutrition and Dietetics

4 Years On Campus Bachelors Program

Purdue University West Lafayette

Program Overview

Purdue University’s Bachelor of Science in Nutrition and Dietetics prepares students to understand how nutrition influences health, disease prevention, and medical care. The program combines biological and chemical sciences with nutrition assessment, medical nutrition therapy, diet planning, and food service management, making it a strong choice for students who want to help people improve their health through evidence-based nutrition.

Curriculum Structure

Year 1: Students establish a foundation in biology, chemistry, and the sciences that explain how the human body functions. These foundational subjects prepare them to study nutrient metabolism, nutrition science, and the relationship between diet and health.

Year 2: Students develop a deeper understanding of nutrition and the biochemical processes involved in the use of nutrients. Coursework builds toward professional dietetics subjects, including nutrition assessment, diet selection and planning, and the scientific principles behind healthy eating.

Year 3: Students advance into professional dietetics subjects, including medical nutrition therapy, nutrition assessment, and diet selection and planning. These courses help them understand how to evaluate nutritional needs and develop dietary recommendations for people with different health conditions.

Year 4: Students strengthen their professional knowledge through advanced dietetics coursework and practical experience. Courses such as NUTR 41100 support completion of the program’s experiential learning documentation, helping students prepare for further supervised practice and postgraduate training.

Focus Areas

Human nutrition, nutrient metabolism, food science, medical nutrition therapy, nutrition assessment, diet selection and planning, community nutrition, clinical dietetics, food service systems management, nutrition education.

Learning Outcomes

Students develop the ability to understand nutrient functions, assess nutritional needs, plan appropriate diets, and apply nutrition science to health promotion and disease management. They also build scientific reasoning, communication, and problem-solving skills relevant to clinical nutrition, food service management, public health, and research.

Professional Alignment (Accreditation)

Purdue’s Didactic Program in Nutrition and Dietetics (DPND) and Master of Science in Dietetics (MSD) are accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Completing the bachelor’s degree alone does not qualify graduates to become Registered Dietitian Nutritionists (RDNs); they must also meet the applicable graduate education, supervised practice, and examination requirements.

Reputation (Employability)

Purdue reports that approximately 94% of its program graduates pass the national registration examination for dietitians, compared with a reported national average of approximately 67% on its official program information. This is a program-reported examination outcome rather than an employment-placement rate. Graduates pursue opportunities in hospitals, clinics, community health, food service management, sports nutrition, research, and the food industry.

Experiential Learning (Research, Projects, Internships etc.)

Purdue’s Nutrition and Dietetics program combines nutrition science coursework with practical experiences that help students prepare for professional dietetics training. Students are required to complete 150 hours of dietetics-related work or volunteer experience as part of the program’s experiential learning requirement, with opportunities to explore clinical dietetics, food service, community nutrition, and leadership. Students arrange their own qualifying experiences rather than being assigned to designated program facilities.

Students can develop practical skills through these learning opportunities:

Clinical Dietetics: Seek experience in settings related to nutrition care and healthcare.
Food Service Operations: Explore food preparation, meal planning, and nutrition services in institutional settings.
Community Nutrition: Gain experience through food banks, community organizations, or nutrition-related outreach.
Professional Development: Participate in student organizations, leadership activities, and dietetics-related volunteering.
Experiential Learning Documentation: Record qualifying work and volunteer hours and submit the required documentation during the final year.
Graduate Supervised Practice: After completing the required educational pathway, undertake supervised practice toward RDN eligibility.

Progression & Future Opportunities

Purdue’s Nutrition and Dietetics degree provides a foundation for careers in nutrition care, food service management, community health, and nutrition-related research. Graduates can continue their education toward professional dietetics qualifications or pursue other health-related graduate programs, depending on their interests and academic preparation.

Potential Career Roles: Clinical Dietitian (after meeting RDN requirements), Community Nutrition Specialist, Food Service Manager, Nutrition Research Assistant.

Students can prepare for their career goals through Purdue’s academic and professional opportunities:

Academic Advising: Purdue’s College of Health and Human Sciences provides undergraduate advising to help students plan coursework and explore academic pathways.
Professional Dietetics Pathway: Students complete the required undergraduate dietetics coursework before applying to an eligible graduate program and supervised practice.
Career Opportunities: Graduates may pursue roles in hospitals, clinics, community and public health, sports nutrition, food service management, nutrition-related businesses, and research.
Professional Accreditation: ACEND accreditation of the DPND and MSD supports the recognized educational pathway toward dietetics practice.
Further Health-Professional Study: The curriculum can also help students prepare for further education in fields such as medicine, physician assistant studies, physical therapy, dentistry, public health, and veterinary medicine, subject to each program’s prerequisites.

Further Academic Progression:

After completing the bachelor’s degree, students who wish to become Registered Dietitian Nutritionists can pursue Purdue’s Master of Science in Dietetics or another qualifying graduate pathway, complete the required supervised practice, and meet the national examination requirements. Other options include postgraduate study in nutrition science, public health, clinical nutrition, or related health professions.