COURSE CURRICULUM

The Nutrition and Foods program at Texas State University offers students a pathway into the Dietetics (DPD) track, which is designed for those interested in becoming Registered Dietitians Nutritionists (RDN). This program combines science-based coursework with practical training in nutrition, chemistry, biology, and family and consumer sciences to help students understand how food and nutrients affect human health. The DPD track requires a total of 122 semester credit hours, including general education requirements and specialized courses in nutrition and related sciences. Students must maintain a minimum GPA of 2.75 to remain in the program and graduate, although higher academic performance is strongly encouraged, especially for those planning to apply for competitive dietetic internships after graduation. These internships are essential for becoming a licensed Registered Dietitian, so strong grades and consistent academic performance play an important role in future success. Students are advised to carefully monitor their GPA and seek academic guidance if needed, including the option to retake courses or consider alternative tracks within nutrition and foods if academic challenges arise. The program emphasizes that successful students typically show strong interest and ability in science, maintain a disciplined work ethic, and are motivated to improve health and well-being in individuals and communities. Courses are available throughout fall, spring, and summer semesters, providing flexibility in planning academic progress. Financial support options, including federal financial aid and scholarships, are available to eligible students, and additional scholarship opportunities can be explored through professional organizations such as the Academy of Nutrition and Dietetics. Overall, the DPD track prepares students for both academic advancement and professional practice in nutrition, offering a structured pathway toward a meaningful healthcare career focused on improving lives through diet and nutrition science.