Bachelor of Science in Nutritional Science and Dietetics
Program restricted to San Bernardino Campus students.
Program Requirements (81 units)
Total units required for graduation: 120 units
Requirements for the B.S. in Nutritional Science and Dietetics
(Program Code: NSCD)
Note: For graduation, students must complete all upper-division courses required for the major with a grade of "C" (2.0) or better.
Completion of the requirements for the degree will also meet the following GE categories: B1; B2; B3:laboratory activity; B4; and 3 lower division units from category D.
In order to receive the Verification Statement from the Didactic Program in Dietetics (DPD), graduates must have a minimum overall GPA of 2.8; must receive a grade of B- (2.7) or higher in the 3000 and 4000-level DPD courses; and score of greater or equal to 80% on the summative exam in HSCI 4690. This Verification Statement is required for dietetic internship or supervised-practice program to become a registered dietitian/nutritionist (RDN) as well as to take the Nutrition and Dietetic Technician Registration (NDTR) exam. Starting January 1, 2024, Commission on Dietetic Registration (CDR) will require a minimum of a master's degree to be eligible to take the credentialing exam to become a RDN. Please contact Dr. Dorothy Chen-Maynard at dchen@csusb.edu for information and questions.
| Lower-division requirements - includes 13 GE units (36) | ||
| Choose one of the following two courses: | 3 | |
| Introduction to Psychology | ||
| Introduction to Sociology | ||
| MATH 1201 | Introduction to Statistical Thinking | 3 |
| BIOL 2200 | Microbiology for Allied Health Majors | 4 |
| BIOL 2230 | Human Anatomy and Physiology I for Allied Health Majors | 4 |
| BIOL 2240 | Human Anatomy and Physiology II for Allied Health Majors | 4 |
| CHEM 2050 | Survey of General Chemistry | 3 |
| CHEM 2050L | Survey of General Chemistry Laboratory | 1 |
| CHEM 2060 | Survey of Organic and Biochemistry | 4 |
| CHEM 2060L | Survey of Organic and Biochemistry Lab | 1 |
| HSCI 1100 | Problem Solving Skills for Health Science | 1 |
| HSCI 1200 | Health and Society: An Ecological and Societal Approach | 3 |
| HSCI 1200L | Health and Society: An Ecological and Societal Approach Lab | 1 |
| HSCI 2202 | Software Applications in the Health Sciences | 3 |
| HSCI 2625 | Nutrition and Dietetic Professional Career Pathways | 1 |
| Upper-division requirements (45) | ||
| HSCI 3601 | Fundamentals of Human Nutrition | 3 |
| HSCI 3602 | Lifecycle Nutrition and Assessment | 3 |
| HSCI 3605 | Cultural Practices and Cuisines | 3 |
| HSCI 3605L | Cultural Practices and Cuisines Lab | 1 |
| HSCI 3607 | Nutrition Counseling, Assessment, and Research Applications | 3 |
| HSCI 3607L | Nutrition Counseling, Assessment, and Research Applications Lab | 1 |
| HSCI 3615 | Food Science and Production | 3 |
| HSCI 3615L | Food Science and Production Lab | 1 |
| HSCI 4621 | Foodservice Principles and Practice | 3 |
| HSCI 4621L | Foodservice Principles and Practice Lab | 1 |
| HSCI 4622 | Foodservice Management | 3 |
| HSCI 4625 | Dietetic Pathways and Processes | 1 |
| HSCI 4661 | Human Metabolism and Nutritional Biochemistry | 3 |
| HSCI 4680 | Public Health Nutrition in Dietetics | 3 |
| HSCI 4662 | Advanced Nutrition and Topics (WI) | 3 |
| HSCI 4681 | Medical Nutrition Therapy I | 3 |
| HSCI 4681L | Medical Nutrition Therapy I Lab | 1 |
| HSCI 4682 | Medical Nutrition Therapy II | 3 |
| HSCI 4682L | Medical Nutrition Therapy II Lab | 1 |
| HSCI 4690 | Senior Capstone | 2 |
| Total Units | 81 | |