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Program Requirements

Guidelines for Issuing Verification Statements from the DPD Program at Ouachita Baptist University:

  • The student must successfully complete the general requirements for graduation in either the catalog in effect at the time of admission or in a subsequent one.
  • The student must successfully satisfy the requirement for a B.S. degree in Nutrition and Dietetics as specified in the current university catalog.
  • The student must have a C or higher in all courses.
  • Verification Statements will be issued on or after the date of graduation by the DPD Director.

Requirements for the B.S. degree with a major in Nutrition and Dietetics meeting the prerequisites to enter a Dietetic Internship accredited by the ACEND:

DIET 1001, 2003, 2043, 3053, 3083, 3093, 3203, 3402, 4013, 4031, 4033, 4041, 4043, 4051, 4053, 4063, 4092 (CW3); BIOL 1014, 2024, 2604; CHEM 1024, 1034, 3203; MATH 1003, 2063; BUAD 1033; ENGL 3013 (CW2); PSYC 1013 or SOCI 1003; A minor is not required.

Requirements for a minor in Dietetics and Nutrition: DIET 1001, 3053, and at least 14 additional hours in the Department, selecting from these courses: 2002, 2043, 3083, 3093, 3203, 3402, 4013, 4051, 4063, and 4092.

1001. Introduction to Dietetics and Nutrition
An introduction to the field of dietetics and nutrition. The course will cover the requirements of the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Fall.

2002. Topics in Nutrition
Current topics in nutrition will be discussed and researched. Spring.

2003. Foods
Use of food science principles in food selection and preparation procedures. Introduction to food science research. Spring.

2043. Sports Nutrition
Nutrient needs and food related issues in exercise for wellness and training for competitive athletes. Fall.

3053. Nutrition
Functions of various nutrients and their interrelationships with emphasis on personal food habits and selection. Fall, Spring.

3083. Community and Life Cycle Nutrition
Prevention and treatment of nutrition problems common to individuals, families, and communities. Includes survey of federal, state, and local nutrition programs for various age groups. Prerequisite: DIET 3053. Fall.

3093. Nutrition Assessment
Methods used to assess the nutritional status of individuals and populations. Interpretation of anthropometric, biochemical, clinical and dietary data as a basis for recommending nutritional care. Prerequisite: DIET 3053. Spring.

3203. Nutrition Counseling and Education
A study of nutrition counseling theory and methods, interviewing techniques, and nutrition education theory and techniques. The course will also focus on the development of nutrition education materials. Prerequisite: DIET 3093 or consent of instructor. Spring.

3402. Human Resource Management
A study of the principles of human resource management applied to institutional food service. Fall.

4013. Food Systems Management
Study of the principles of organization and management applied to institutional food service. Menu planning; recipe development; food procurement; receiving and storage; food production; quality assurance; management of financial resources; equipment selection and layout; computer-assisted management and distribution. Study of the principles of organization and management applied to institutional food service. Prerequisite: DIET 2003. Fall.

4031. Medical Nutrition Therapy I Practicum
Supervised clinical practice in medical nutrition therapy. This course must be taken with DIET 4033. Fall

4033. Medical Nutrition Therapy I
An in-depth study of nutrition from the perspective of disease prevention and treatment, including patient interviewing, charting techniques, and medical terminology. Prerequisites: DIET 3093 and 4063. Fall.

4041. Medical Nutrition Therapy II Practicum
Supervised clinical practice in medical nutrition therapy. This course must be taken with DIET 4043. Spring.

4043. Medical Nutrition Therapy II
A continuation of the study of nutrition in the prevention and treatment of disease. Prerequisite: DIET 4033. Spring.

4051. Senior Seminar in Dietetics
The capstone course for the Nutrition and Dietetics Program. The course prepares students to integrate dietetic knowledge and skills obtained in all course work and to apply the information and skills in preparation for a dietetic internship and/or graduate program. The course will encourage students to make connections within the discipline as well as to the liberal arts. Fall.

4053. Experimental Food Science
An advanced course consisting of a study of the composition and chemical properties of food. The course also includes a study of food problems and an analysis of current research in food materials and processes. Prerequisite: DIET 2003. Spring.

4063. Advanced Nutrition
Food nutrients, their digestion, absorption and metabolism. Methods of determining requirements and interrelationships of nutrients. Prerequisite: DIET 3053. Spring.

4092. Research in Dietetics
Individualized and directed research in the area of dietetics and nutrition. Prerequisite: Senior standing in dietetics and nutrition. (CW3) Fall.

4341. Classroom Peer Instructor
Student peer instructors will assist the faculty in lecture and lab courses by engaging students in individual and group sessions to explain and review information presented in class and/or lab. A limit of two hours of peer instructor credit may be counted as elective hours for the major. Prerequisites: Permission of instructor. On Demand.

4801-4893. Special Studies in Dietetics
This course is offered to provide competent students an opportunity to do directed study or research in the field of dietetics. On Demand.

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