P.O. Box 9, Murray KY 42071

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Nutrition, Dietetics and Food Management Program

Murray State University
200N Oakley Applied Science Building
Murray, Kentucky 42071-3345

Phone: (502) 762-3387 FAX: (502) 762-6950
Toll-Free:  (888) 886-5715

Departmental Contact



 

Dietetics

Offering career preparation in Dietetics that include Clinical Nutrition, Food and Nutrition Management, Community Nutrition, and Consultation and Business Practice.
Dietitians are known as the food and nutrition experts. A degree in dietetics will prepare you for many career directions and opportunities. Dietitians are able to use their skills to help individuals achieve better health with nutritional intervention. Dietitians have diverse employment opportunities such as hospitals and other health care settings, government agencies, the military, schools and universities, food industries, public health and wellness programs, business, private consulting practice and communications. Many opportunities in international nutrition, management, food service and health care are available for dietitians now and in the future. New career options are available in sports nutrition, the media, the entertainment industry (such as cruise lines) and wellness programs. 
 
The mission of the Didactic Program in Dietetics at Murray State University is to prepare graduates for successful entry into a dietetic internship and for roles as nutrition and food experts in their communities through a strong knowledge base, critical thinking and communication skills and an emphasis on lifelong learning. 

The Didactic Program in Dietetics is currently granted approval status by the Commission on Accreditation/Approval for Dietetics Education (CAADE) of the American Dietetics Association, 216 W. Jackson Blvd., Chicago, IL 60606, 312/899-4876. 

Students will complete a Bachelor of Science degree which includes 48 hours of university studies requirements as well as the professional classes. The professional requirements and family and consumer studies department core make up the remainder of the 132 hour curriculum. These courses prepare students with the foundation knowledge and skills identified as necessary by the American Dietetic Association (ADA). These include knowledge of nutrition and its effect on health and well-being; skills in nutrition assesment, analysis, and counseling of individuals; knowledge of social and cultural factors that influence eating behavior and choice; fundamental knowledge of human biological sciences, chemistry, statistics, and research; knowledge of management, food preparation, and service, and food composition.
The Dietetics program integrates practical work experience in clinical nutrition and food services into the cuiculum to compliment classroom learning. Mentoring relationships with registered dietitians in the community are encouraged. Practicum classes allow students to be placed in a variety of community hospitals, food service facilities, nursing homes, or public health organizations to work with nutrition professionals.
Students who graduate with a degree in dietetics are prepared for entry into an accredited dietetic internship. An internship consisting of a supervised work experience for 6 months to 1 year may be completed through Murray State University or other universities and business in the U.S. Acceptance into an internship is a competitive process. Applicants are evaluated based upon work experience, college performance and other factors. Successful competion of an internship program and a passing grade on the national ADA exam are required to become a registered dietitian (R.D.). 
Professional Courses 
Hours
NTN 230 Nutrition 
3
NTN 231 Principles of Food Science and Preparation
4 
NTN 233 Nutrition through the Life Cycle
3 
NTN 235 Quantity Food Production Practicum 
1 
NTN 332 Meal Management Laboratory
2 
NTN 312 Family and Community Health
3 
NTN 372 Quantity Food Production and Purchasing
3
NTN 373 Management of Foodservice Personnel and Facilities
3
NTN 432 Experimental Foods
3
NTN 440 Clinical Dietetics
3
FCS 461 Methods of Teaching Family and Consumer Sciences
3
NTN 532 Advanced Nutrition
3
NTN 535 Medical Nutrition Therapy and Disease
3
NTN 536 Methods in Medical Nutrition Therapy
3

 
 
 
 
A choice of two of the following courses: 
Hours 
 FCS 111 Family and Its Environment 
 3
 FCS 210 Child Development  I 
 3
 
 
FCS 241 Family Economics
3 
FCS 342 Consumer Decision Making
3 
BIO 228 Human Anatomy         4
 
 

 
 
 
 
 
 
 
Supporting and Related Courses
Hours
BPA 140 Introduction to Business
3 
PSY 180 General Psychology
3 
SOC 133 Introduction to Sociology
3 
CHE 210 Brief Organic Chemistry 
3 
BIO 229 Human Physiology 
3 
BIO 300 Introductory Microbiology
3 
CHE 330 Basic Biochemistry
3
MGT 350 Fundamentals of Management
3

 
 
 
Limited Electives in the Following Areas:
Hours
Computer Literacy 
 
Counseling 
Research Methodology 
Statistics 
 

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Created and maintained by the Dietetics and Food Service Systems Management Program, Murray State University.
Last Updated August 2, 2001
Direct comments and questions to Mrs. Kathy Timmons