Major in Nutrition Science, Dietetics and Nutrition Management Concentration

The concentration in dietetics and nutrition management in the Nutrition Science major is designed to provide students with the knowledge and skills to work in the health industry as a registered dietitian nutritionist (RDN). The program emphasizes hands-on and real-world learning experiences through practicums and laboratories. Areas of focus include clinical dietetics, counseling, food service, and sports nutrition.

It is important to understand that to become a registered dietitian nutritionist, one must complete an 8-12 month internship AFTER completion of the degree at CSU. Completing this concentration alone and earning the B.S. degree is not sufficient to become a dietitian. As of 2024, one must have a master's degree to become a registered dietitian nutritionist. 

See the department's website for the Dietetics and Nutrition Management concentration for specific learning outcomes for the ACEND Accredited Dietetics Program.

Learning Objectives

1. Scientific and Evidence Base of Practice: Integration of scientific information and translation of research into practice.
2. Professional Practice Expectations: Beliefs, values, attitudes, and behaviors for the nutrition and dietetics practitioner level of practice.
3. Clinical and Client Services: Development and delivery of information, products, and services to individuals, groups, and populations.
4. Practice Management and Use of Resources: Strategic application of principles of management and systems in the provision of services to individuals and organizations.
5. Leadership and Career Management: Skills, strengths, knowledge, and experience relevant to leadership potential and professional growth for the nutrition and dietetics practitioner.

Effective Fall 2026

Guided Electives 

Course List

Code	Title	Credits
FSHN 220	Intro to Nutrition for Sports and Fitness	3
FSHN 271	Integrative Wellness Coaching I	3
FSHN 272	Integrative Wellness Coaching II	3
FSHN 335/HEM 335	Food, Society and Social Media	3
FSHN 361	Global Nutrition	2
FSHN 420	Advanced Sports Nutrition	3
FSHN 435	Lactation Benefits and Promotion	2
FSHN 445/HDFS 445	Early Childhood Health, Safety, and Nutrition	3
FSHN 453	Biology of Body Weight Regulation	3
FSHN 455	Food Systems--Impact on Health/Food Security	2
FSHN 486A	Practicum: Counseling	1-3
FSHN 486B	Practicum: Sports Nutrition	3
FTEC 110	Food-From Farm to Table	3
FTEC 115	Cultural Aspects of Fermented Foods	3
FTEC 155	Introduction to Food Science	3
FTEC 210	Science of Food Fermentation	3

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Select enough elective credits to bring the program total to a minimum of 120 credits. At least 42 total credits must be upper-division (300- to 400-level).