Nutrition and Dietetics

Program Title: Bachelor of Science in Nutrition and Dietetics

Program Description:
The Bachelor of Science in Nutrition and Dietetics at the University of Pittsburgh provides students with a comprehensive education in the principles of nutrition, food science, and dietetics practice. This rigorous undergraduate program is designed to prepare students for careers in clinical nutrition, community nutrition, food service management, and research. Throughout the program, students will explore the biological, chemical, and physiological foundations of nutrition, gaining a deep understanding of how food and nutrients influence health and disease. The curriculum includes coursework in human nutrition, food science, biochemistry, anatomy, physiology, and dietetics practice. Students also engage in practical experiences through supervised internships, laboratory exercises, and community-based projects, which enable them to develop hands-on skills essential for professional success.

The program emphasizes evidence-based practice, ethical considerations, and cultural competence, ensuring graduates are well-equipped to serve diverse populations. Students will learn about dietary assessment, nutrition counseling, meal planning, and public health nutrition strategies. Additionally, the program fosters critical thinking, research proficiency, and professional communication skills essential for success in academic and employment settings. Opportunities for research involvement and collaboration with faculty members prepare students for future graduate studies or advanced certifications.

Upon completion of the program, graduates are eligible to apply for the Commission on Dietetic Registration (CDR) supervised practice programs required to become Registered Dietitians (RD). The university also provides career services and networking opportunities to connect students with potential employers in hospitals, clinics, public health agencies, and private practice. The University of Pittsburgh's commitment to academic excellence and community engagement ensures that graduates of the Nutrition and Dietetics program are equipped to improve health outcomes and promote wellness at individual and community levels.

Junior Year, Fall Term

• HRS 1000    Introduction to Research, 3 credits
• HRS 1023    Human Physiology, 4 credits
• NUTR 1602  Nutrition Assessment 1, 3 credits
• NUTR 1609  Clinical Biochemistry, 3 credits
• NUTR 1620  Macronutrient Metabolism, 3 credits

Junior Year, Spring Term

• NUTR 1610  Food Science 1, 3 credits
• NUTR 1612  Social & Cultural Determinants of Food Behavior, 3 credits
• NUTR 1613  Food Science 1 Laboratory, 1 credit
• NUTR 1621  Micronutrient Metabolism, 3 credits
• Elective, 6 credits

Senior Year, Fall Term

• NUTR 1603  Nutrition Assessment 2, 3 credits
• NUTR 1605  Principles of Nutrition Education & Counseling, 3 credits
• NUTR 1614  Application of Critical Thinking to Nutrition Issues, 3 credits
• NUTR 1630  Nutrition Therapy 1, 3 credits
• HRS 1009    Organizational Theory & Concepts in Healthcare Facilities, 3 credits

Senior Year, Spring Term

• NUTR 1604  Food Service Management with Lab, 3 credits
• NUTR 1608  Professional Trends and Issues, 3 credits
• NUTR 1622  Nutrition in the Life Cycle, 3 credits
• NUTR 1632  Nutrition Therapy 2, 3 credits
• Elective, 3 credits

*The major portion of the DPD curriculum consists of courses that are required and that are offered in a planned sequence. Included are professional level courses that are offered only once during the academic year. Any deviation from completing the courses in the planned sequence may cause a delay in progressing to higher level required courses and ultimately delay the year of graduation.

Requirements

• High school students interested in the BS degree in Nutrition and Dietetics program are encouraged to take three years of high school math, chemistry and biology. This preparation, although not a requirement for entrance, is helpful for students when making the transition into the program.
• SHRS is an upper division school meaning all of our undergraduate programs begin in the junior year.  Students typically spend their Freshman and Sophomore years in the Dietrich School of Arts and Sciences completing their general education requirements and any prerequisite courses needed to apply to the program.
• Altogether, sixty college credits are needed to apply to the program. A minimum grade point average of 2.5 (on a 4.0 scale) is required. A grade of C- or better must be achieved in all courses designated as a prerequisite for admission. (C or better for courses not taken at the University of Pittsburgh).
• Submit a personal essay—a brief statement discussing why you are interested in the program, your professional goals including how and when you became interested in that field, as well as any work or volunteer experience you have that will demonstrate your awareness of the field. 
• Submit one letter of recommendation. Recommendation from a college instructor/professor, recent supervisor, or academic advisor preferred.
• Submit official transcripts from all colleges and universities attended. 
• Applications are accepted until March 15 for fall admission.
• Applications can be submitted when course requirements are in progress. Prerequisite courses must be completed in the spring semester. A maximum of two courses (3-6 credits) to be completed over the summer is acceptable.
• All applicants must demonstrate knowledge of the profession through previous work experiences, internships, field experiences, and/or volunteer work experiences. 

Tuition and fees for the Nutrition and Dietetics program at the University of Pittsburgh vary depending on the student's residency status, academic level, and enrollment status. For in-state undergraduate students, the current estimated tuition is approximately $18,406 per year, while out-of-state students pay around $31,346 annually. Graduate students pay slightly higher tuition fees, with in-state rates averaging $22,694 per year and out-of-state rates at about $37,398. Additional fees may include registration fees, technology fees, health service fees, and laboratory fees, which collectively can amount to several hundred dollars per semester. Living expenses, including on-campus housing, meals, transportation, and personal expenses, should also be considered when planning financing. The university offers various financial aid options to support students, including federal and state grants, scholarships, work-study programs, and student loans. The Federal Pell Grant and the Federal Supplemental Educational Opportunity Grant (FSEOG) provide need-based aid for eligible students. The university’s scholarship programs include merit-based scholarships for incoming students and need-based scholarships for current students, which can significantly reduce the financial burden. Additionally, students are encouraged to complete the Free Application for Federal Student Aid (FAFSA) to determine their eligibility for federal aid programs. The university has a comprehensive financial aid office that provides counseling and application assistance to prospective and current students. Many students also participate in part-time employment opportunities on campus, including research assistantships, teaching assistantships, and student employment programs, which can help offset educational expenses. Furthermore, students can explore external scholarships from professional organizations related to dietetics, health sciences, and nutrition, as well as community and private foundations. It is important for students to develop a detailed financial plan and explore all available funding sources early in their academic journey to ensure they can meet the costs associated with completing the Nutrition and Dietetics program at the University of Pittsburgh.

The University of Pittsburgh offers a comprehensive program in Nutrition and Dietetics that prepares students for careers in various health and wellness settings. The curriculum emphasizes the scientific principles underlying human nutrition, including biochemistry, physiology, and microbiology, combined with practical training in food service management, community nutrition, and clinical dietetics. Students gain skills in assessing nutritional needs, developing meal plans, and implementing nutrition interventions to promote health and manage diseases. The program includes coursework in food safety, food science, nutritional assessment, and medical nutrition therapy, ensuring graduates are well-equipped to work alongside healthcare professionals.

Students have opportunities for hands-on clinical practice through partnerships with local hospitals and clinics, where they can apply their knowledge in real-world settings. The program also offers research opportunities, enabling students to contribute to the evolving field of nutrition science. Graduates are eligible to pursue the Registered Dietitian Nutritionist (RDN) credential, which requires completing the accredited dietetic internship and passing the national exam. The University of Pittsburgh’s Department of Nutrition Sciences collaborates with health organizations and community agencies to provide students with diverse professional experiences. Graduates of the program work in hospitals, community health programs, public health agencies, food industry, and private practice, making a meaningful impact on individual and public health. The university’s strong focus on research and community engagement fosters a dynamic learning environment that prepares students to be leaders and innovators in nutrition and dietetics.