BS Dietetics and Nutrition

4 Years On Campus Bachelors Program

University of Illinois Urbana Champaign

Program Overview

The Bachelor of Science in Dietetics and Nutrition at the University of Illinois Urbana-Champaign explores how food, nutrients, and dietary habits influence human health and well-being. Designed for students interested in nutrition, healthcare, and community wellness, the program combines scientific knowledge with subjects such as food production and sanitation, psychology, and the human body, preparing students for further study and pathways toward becoming a registered dietitian.

Curriculum Structure

Year 1: Students establish a foundation in biological sciences, chemistry, mathematics, and human health. Introductory coursework helps them understand the relationship between food, the human body, and health while preparing them for more advanced nutrition and dietetics subjects.

Year 2: Students build on this foundation by studying nutrition, food science, human physiology, and the principles behind healthy dietary choices. They begin connecting scientific concepts with food preparation, sanitation, and the nutritional needs of individuals and communities.

Year 3: Students develop more specialized knowledge of nutrition assessment, medical nutrition therapy, food service, and community nutrition. Their studies help them understand how nutrition principles can be applied in healthcare settings and how dietary recommendations can support different health needs.

Year 4: Students consolidate their knowledge through advanced dietetics and nutrition coursework, practical learning opportunities, and preparation for postgraduate study or professional training. Students planning to become registered dietitians can pursue appropriate supervised practice and further academic requirements, depending on their chosen pathway and current credentialing rules.

Focus Areas: Human nutrition, nutritional physiology, food science, dietetics, nutrition assessment, medical nutrition therapy, community nutrition, food production and service, food sanitation, nutrition communication, food service management, health promotion.

Learning Outcomes: Explain how nutrients affect the human body, assess nutritional needs, understand nutrition-related diseases, apply food safety and sanitation principles, develop nutrition education strategies, evaluate dietary practices, communicate nutrition information effectively, and apply evidence-based approaches to individual and community health.

Professional Alignment (Accreditation): The undergraduate Didactic Program in Dietetics (DPD) at the University of Illinois Urbana-Champaign is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Students pursuing the Registered Dietitian Nutritionist (RDN) credential must also meet the applicable supervised-practice and graduate-degree requirements and pass the registration examination.

Reputation (Employability and Outcomes): The university reports that 100% of graduates who apply to a supervised practice program are admitted within 12 months, compared with a national average of 73%. The university’s major profile reports 100% employed or continuing education, with 8% employed and 92% attending graduate school. These figures reflect reported graduate destinations rather than an employment-only rate. Average starting salary data are insufficient.

Experiential Learning (Research, Projects, Internships etc.)

The Dietetics and Nutrition program connects scientific learning with practical experiences in food preparation, nutrition education, food service, and health-related research. Students can use the Department of Food Science and Human Nutrition’s teaching facilities, including food laboratories and a metabolic kitchen, to develop practical food preparation and nutrition-related skills. The department also recognizes relevant work experiences in food and nutrition research, University Dining Services, Athletics, and Extension, helping students connect classroom learning with real-world settings.

Students can develop practical experience through the following opportunities:

Food Preparation Laboratories: Use the department’s food laboratories in Bevier Hall to develop food preparation, sanitation, and food-handling skills.
Metabolic Kitchen: Explore nutrition-related food preparation and research in a specialized facility.
Nutrition and Food Research: Pursue relevant paid or unpaid research experiences, subject to program approval and availability.
University Dining Services and Athletics: Gain relevant experience in food service or nutrition-related work.
Illinois Extension: Explore food and nutrition education activities and community outreach opportunities.
Clinical and Community Exposure: Seek opportunities to shadow or assist a Registered Dietitian Nutritionist in hospitals, clinics, long-term care facilities, or community settings, with off-campus experiences requiring prior program approval.
Food Service and Management: Study FSHN 340 – Food Production and Service and FSHN 345 – Strategic Operations Management to understand food service operations and management.
Professional Preparation: Complete FSHN 450 – Dietetics: Professional Issues and prepare for applications to supervised practice programs.

Progression & Future Opportunities

Graduates can pursue opportunities in nutrition education, community health, food service management, healthcare support, and nutrition research. The degree is particularly relevant for students who want to work with individuals and communities to improve dietary habits and health outcomes. Potential job roles include Nutrition Educator, Community Nutrition Assistant, Food Service Manager, and Nutrition Research Assistant.

Students can strengthen their career prospects through the following university resources and opportunities:

Career Coaching: The university’s Career Center provides individual and drop-in advising to help students explore careers, identify opportunities, and plan their next steps.
Résumé and Cover-Letter Reviews: Students can receive feedback on application documents to improve their preparation for internships and jobs.
Interview Preparation: The Career Center offers personalized mock interviews and access to Big Interview, an online interview-practice platform.
Internship Searches: Students can use Handshake to search for relevant internships and connect academic learning with practical experience.
Supervised-Practice Outcomes: The department reports that 100% of graduates who apply to a supervised practice program are admitted within 12 months, compared with the national average of 73%.
Graduate Outcomes: The official major profile reports 100% employed or continuing education, comprising 8% employed and 92% attending graduate school. These figures do not mean that 100% entered employment, and a reliable program-specific starting salary is not available.
Professional Credentialing: The ACEND-accredited DPD provides an academic foundation for students pursuing the RDN credential. Completing the undergraduate degree alone does not automatically qualify a graduate to practise as a registered dietitian.
Practical Professional Experience: Relevant work in food and nutrition research, dining services, Athletics, Extension, and approved clinical or community settings can help students build experience for future study and employment.

Further Academic Progression: Graduates can pursue master’s or doctoral studies in nutrition, dietetics, public health, nutritional sciences, health promotion, or related disciplines. Students aiming to become Registered Dietitian Nutritionists can continue through the required graduate education and supervised-practice pathway before taking the registration examination. Further study can also support careers in nutrition research, public health programs, clinical nutrition, university teaching, and nutrition policy.