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Dietetics, Foods, and Nutrition, B.S. (54-61.5 Credit Major)

The program in Dietetics, Foods, and Nutrition is designed to prepare students for entry-level positions as dietitians or nutritionists in healthcare facilities, community agencies, cooperative extension, food service operations, and/or the food industry. Students are also prepared for graduate study in dietetics and nutrition. The curriculum for the Dietetics, Foods, and Nutrition major Option I complies with the requirements for a Didactic Program in Dietetics (DPD) and is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Students successfully graduating from a ACEND-accredited D.P.D. with a GPA of 2.5 or better are eligible to take the examination to become a Registered Dietetic Technician (DTR), or apply for an ACEND-accredited dietetic internship (DI), which enables the student to become eligible to take the examination in dietetics to become a registered dietitian (RD). Fieldwork and laboratory experiences are important components of the curriculum and are planned to integrate didactic instruction with supervised practice.

Honors in Dietetics, Foods, and Nutrition

Departmental honors in Dietetics, Foods, and Nutrition may be awarded to a student who has maintained an index of 3.5 in a minimum of 45 credits in all courses required for the major.

The distribution of courses and credits to be earned by all majors is as follows (38 credits):


In Health Sciences: HSD 240 (3)


In Dietetics, Foods, and Nutrition: DFN 120 (3), DFN 220 (4), DFN 330 (3), DFN 341 (3), DFN 348 (3), and DFN 430 (3)


In Nutrition Education and Counseling: DFN 437 (3)


In Biological Sciences: BIO 230 (4)


In Chemistry: CHE 114 (3),*CHE 115 (1.5), CHE 120 (3), and CHE 121 (1.5)

*This course satisfies the Core Requirement in the natural sciences.

Last modified: 9/3/2014