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Major in Nutrition

“Let food be thy medicine and medicine be thy food.” — Hippocrates

Become a Food & Nutrition Expert

A degree in nutrition allows you to become an expert who can work with people to improve health and change lives. You wilI learn about science, the human body and how food and nutrition can promote performance and well-being. You will practice culinary arts, nutrition education and counseling, and learn how to apply medical nutrition therapy, which can optimize disease management and enhance quality of life.

Benefits of the B.S. in Nutrition

This program meets the didactic requirements for Registered Dietitian status. To take the registration exam, attainment of the college degree must be followed by supervised professional experience obtainable through the Academy of Nutrition and Dietetics-approved/accredited programs such as dietetic internships and master’s degree programs. Students may apply for admission to such programs in their senior year or thereafter.

Program Requirements

The 42–46 credit hours of major requirements combines theory and practical course work.

Sample Course Plan for Didactic Program in Dietetics: SUNY Plattsburgh Nutrition Major

SUNY Plattsburgh Nutrition Major Academic Plan
Didactic Program in Dietetics
Total Credits for Graduation: 120
Year CRN Course Title Credits Gen Ed Prerequisites
Freshman
Year 1
Fall 14 credits    
ENG 101 English Composition 3 5 WE English competency placement
FNI 211 Human Nutrition 3   Chemistry (or CHE concurrent)
SOC101 (or ANT102) Intro Sociology or Comparative Cultures 3 5 SS  
CHE 111* Fundamentals of Chemistry I (w/lab) 4 5 NST *Chemistry placement test required
CHE 111=CHE 106 and CHE 107
LIB 105 or 200 Critical Research Skills 1 5 ITL  
Spring 14 credits    
BIO 101 General Biology I (w/lab) 4 5 NST  
CHE 112 Fundamentals of Chemistry II (w/lab) 4 5 NST CHE 111
PSY 101 General Psychology 3 5 SS  
Gen Ed General Education (#1)*   *Select from required categories, see below
FNI 101 Intro to Careers in Nutrition and Dietetics 1    
Sophomore
Year 2
Fall 15 Credits    
CMM 101 Intro to Public Speaking 3 5 OE  
CHE 240 Intro to Organic Chemistry (w/lab) 5   CHE 112
BIO 326 Anatomy & Physiology 1 (w/lab) 4   BIO 101, CHE 111
FNI 241 Nutrition through the Life Cycle 3   FNI 211
Spring 14 Credits    
FNI 261 Organization & Management 3    
BIO 327 Anatomy & Physiology II (w/lab) 4   BIO 326
CHE 371 Biochemistry (w/lab) 4   CHE 240 or equivalent
MAT 161 Intro to Statistics 3 5 MAT Math competency placement
Junior
Year 3
Fall 14 Credits    
FNI 362 Food Preparation (w/lab) 4   FNI 211
FNI 350 Nutrition Research 3   FNI 211, FNI 241, MAT 161
FNI 441 Community Nutrition 3   FNI 211, FNI 241
FNI 445 Advanced Nutrition 4   FNI 211, BIO327, CHE 371 or co-current
Spring 16 Credits    
PED 333 Science of Exercise 3    
FNI 301 Nutrition Education & Counseling 4   Junior, FNI 211, FNI 241
Gen Ed General Education (#2)* 3 *Select from required categories, see below
Gen Ed General Education (#3)* 3 *Select from required categories, see below
Gen Ed General Education (#4)* 3 *Select from required categories, see below
Senior
Year 4
Fall 16 Credits    
BIO 203 Microbiology (w/lab) 4 5 NST BIO 101
FNI 446 Medical Nutrition Therapy I 3   FNI211, BIO327, FNI445 or CHE371 or co-current
FNI 448 Seminar on Dietetics 3 AWR ≥ Junior, FNI 211, ENG 101
  Elective 3    
  Elective 3    
Spring 16 Credits    
FNI 443 Food Science (w/lab) 4   FNI 362, CHE 240 or equivalent
FNI 450 Food Service Management (w/lab) 4   FNI261, FNI 362
FNI 451 Medical Nutrition Therapy II 3   FNI 446, FNI 445, CHE 371
FNI 496 Field Practicum (=Elective) 2   Senior Level, permission
  Elective 3    
  • Minimum “C” is required in all required Nutrition and Cognate courses. A student may repeat no more than three of the required courses. A course can be repeated only once. Minimum GPA of 2.8 is required to remain in the Nutrition Program.
  • Minimum GPA 3.0 is required for Verification Statement, which is one of the required components to become registered dietetic technicians or registered dietitian
  • FNI 443, FNI 445, FNI 446, FNI 451 must be taken at SUNY Plattsburgh.  AWR = Advanced Writing Requirement course

*For CHE111, a placement exam is required to determine if you can take CHE 111 (4 credits) or needs CHE 106 (3 credits, Fall) and CHE 107 (4 credits, Spring).
For required General Education (Gen. Ed.) courses: can be taken in any order: You need one course from each of the following FOUR categories:

  • Art or Humanities (5 ART or 5HUM)
  • World Systems or Foreign Language (5WRS or 5 FL. If you chose 5FL (Foreign Language) it has to be the second level
  • Global (5 GLO). A full semester abroad will satisfy 5GLO requirement, but will not provide you the credits
  • US/Western Civilization (5 US or 5WC or 5US)

(revised 11/11/2016)

Accreditation

SUNY Plattsburgh’s Nutrition Program is a Didactic Program in Dietetics accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). “The Accreditation Council for Education in Nutrition and Dietetics (ACEND), formerly known as the Commission on Accreditation for Dietetics Education (CADE) is the Academy of Nutrition and Dietetics’ accrediting agency for education programs preparing students for careers as registered dietitians (RD) or dietetic technicians, registered (DTR). ACEND serves and protects students and the public by assuring the quality and continued improvement of nutrition and dietetics education programs.

Accreditation Council for Education in Nutrition and Dietetics Academy of Nutrition and Dietetics — www.eatright.org
Phone: (312) 899-0040, ext. 5400
120 South Riverside Plaza, Suite 2000
Chicago, Illinois 60606-6995

Questions, Comments, Suggestions?

If you would like to find out more about the nutrition program at SUNY Plattsburgh, please contact:

Jorunn Gran-Henriksen, Nutrition Program Director and Chair
Office: Hawkins Hall 102A
Phone: (518) 564-4247 or
Nutrition Office Phone: (518) 564-4355
Fax: (518) 564-3100
Email: granhej@plattsburgh.edu