Clinical Nutrition, Bachelor of Science College of Agricultural & Environmental Sciences

The Clinical Nutrition major provides students with training in normal and therapeutic nutrition, biological and social sciences, food science, communication, business management and food service management. This major fulfills the academic requirements for admission into a dietetics internship or the equivalent, which must be completed before qualifying for registration as a dietitian. Effective January 1, 2024, the Commission on Dietetic Registration (CDR) requires a minimum of a master’s degree to be eligible to take the credentialing exam to become a registered dietitian.

The Program

The Clinical Nutrition major includes the same basic core of nutrition classes as the Nutrition Science major, but includes additional courses such as food service management, education, sociology, and communication skills to prepare for work with the public. Clinical Nutrition students spend the first two years completing preparatory course work in the basic biological sciences, along with several of the social sciences. In the final two years, students take courses in normal and clinical nutrition, food science, biochemistry, and management techniques.

Entering freshman or transfer students are assumed to have basic computer skills and to demonstrate mathematics competency adequate to pass the Mathematics Placement Examination with a minimum score of 25.

Lead Faculty Advisor

Francene Steinberg, Ph.D., R.D.N.

Advising Center for the major is located in 3202 Meyer Hall; 530-752-2512; 530-752-7094.

Career Alternatives

The Clinical Nutrition major qualifies students to apply for a dietetic internship accredited by the Accreditation Council for Education in Nutrition and Dietetics enabling them to become a Registered Dietitian, the professional credential necessary to work in a clinical setting. Once dietitians are registered, they generally seek employment in administrative, therapeutic, teaching, research, or public health/public service positions in clinics, hospitals, schools, or other similar institutions. There is a growing role for dietitians working in settings outside of the traditional hospital (for example, in state and federal nutrition programs, nutrition education, Peace Corps and Cooperative Extension work). Students who complete the undergraduate preparation in clinical nutrition are also qualified to enter graduate programs in dietetics, nutrition science, public health nutrition, and food service management.

The major requirements below are in addition to meeting University Degree Requirements & College Degree Requirements; unless otherwise noted. The minimum number of units required for the Clinical Nutrition Bachelor of Science is 138.

Written/Oral Expression
ENL 003Introduction to Literature4
or ENL 003V Introduction to Literature
or UWP 001 Introduction to Academic Literacies
or UWP 001V Introduction to Academic Literacies: Online
or UWP 001Y Introduction to Academic Literacies
CMN 001Introduction to Public Speaking4
Written/Oral Expression Subtotal8
Preparatory Subject Matter
Biological Science
BIS 002AIntroduction to Biology: Essentials of Life on Earth5
BIS 002BIntroduction to Biology: Principles of Ecology & Evolution5
CHE 002AGeneral Chemistry5
CHE 002BGeneral Chemistry5
CHE 002CGeneral Chemistry5
CHE 008AOrganic Chemistry: Brief Course2
CHE 008BOrganic Chemistry: Brief Course4
ECN 001APrinciples of Microeconomics4
or ECN 001AV Principles of Microeconomics
or ECN 001AY Principles of Microeconomics
or ECN 001B Principles of Macroeconomics
or ECN 001BV Principles of Macroeconomics
PSC 001General Psychology4
or PSC 001Y General Psychology
Social Science Theory; choose one:4-5
Cultural Anthropology
Introduction to Sociology
Social Problems
STA 013Elementary Statistics4
or STA 013Y Elementary Statistics
Preparatory Subject Matter Subtotal47-48
Depth Subject Matter
ARE 112Fundamentals of Organization Management4
ABI 102Animal Biochemistry & Metabolism5
ABI 103Animal Biochemistry & Metabolism5
BIS 101Genes & Gene Expression4
FST 100AFood Chemistry4
FST 100BFood Properties4
FSM 120Principles of Quantity Food Production4
FSM 120LQuantity Food Production Laboratory2
FSM 122Food Service Systems Management3
MIC 102Introductory Microbiology3
MIC 103LIntroductory Microbiology Laboratory2
NUT/FST 106Food Chemistry for Clinical Nutrition5
NUT 111AYIntroduction to Nutrition & Metabolism3
NUT 111BRecommendations & Standards for Human Nutrition2
NUT 112Nutritional Assessment4
NUT 116AClinical Nutrition3
NUT 116ALClinical Nutrition Practicum3
NUT 116BClinical Nutrition3
NUT 116BLClinical Nutrition Practicum3
NUT 116BYClinical Nutrition3
NUT 118Community Nutrition4
NUT 190Proseminar in Nutrition1
NPB 101Systemic Physiology5
NPB 101LSystemic Physiology Laboratory3
Additional upper division Nutrition electives.4
Depth Subject Matter Subtotal86
Total Units141-142