Nutrition and Dietetics

Saint Louis University’s program in nutrition and dietetics is one of the few in the nation that allows you to become both a registered dietitian nutritionist and a certified chef. You'll get hands-on experience working with registered dietitian nutritionists and culinary chefs in a real working cafe, a professional kitchen and our food lab.

culinary students

Fresh Gatherings Cafe on SLU's campus — a leader in sustainable food service  run by students and SLU's Department of  Nutrition and Dietetics.

Major in Nutrition and Dietetics

Nutrition and dietetics classes at SLU are small and are taught by registered dietitian nutritionists with graduate degrees and certified executive chefs. You will also work with food and nutrition professionals and health care practitioners during internships and course projects.

The program — offered at SLU’s Doisy College of Health Sciences — offers you the chance to specialize your degree with six tracks.

Standard track
Culinary track
Pre-physician assistant track
Pre-professional track

  • DIET 1000: Hot Topics in Nutrition
  • DIET 2080: Foundations in Nutrition
  • DIET 2100: Nutrition in the Lifecycle
  • DIET 3080: Nutritional Aspects of Biochemistry
  • DIET 2510: Ethnic Meal Management
  • DIET 3600: Food Science
  • DIET 3700: Quantity Food Procurement and Prep
  • DIET 3850: Advanced Nutrition
  • DIET 3890: Internship Seminar
  • DIET 4100: Medical Nutrition Therapy I
  • DIET 4110: Clinical Practicum Lab
  • DIET 4150: Medical Nutrition Therapy II
  • DIET 4160: Clinical Practicum Lab II
  • DIET 4300: Community Nutrition
  • DIET 4350: Food Systems Management I
  • DIET 4360: Food Systems Management II
  • DIET 4400: Nutrition Education
  • DIET 4500: Nutrition Counseling
  • DIET 4870: Critical Reading Research Material I
  • DIET 4880: Critical Reading Research Material II
Internships and Careers

Graduates with a degree in nutrition and dietetics have a versatile skill set and are prepared to either work as a registered dietitian nutritionist upon completing a dietetic internship or go on to careers within the culinary arts.

Registered dietitian nutritionists frequently work in hospitals or other health care facilities, as well as in food and nutrition-related business and industries. You may also work in a school, hospital or commercial kitchen, catering, or in nutrition and culinary services.

Admission Requirements

Students must have a minimum 2.7 GPA on a 4.0 scale. ACT scores must consist of at least a 24 composite score. Equivalent SAT scores are acceptable. Four years of high school English and three years of high school math and science are required.

The average GPA in the program in 3.8 on a 4.0 scale and the average ACT score is 26.

Additional Information
In addition to University-level scholarships, sophomore, junior and senior nutrition and dietetics students are also eligible to apply for a scholarship from the Doisy College of Health Sciences Alumni Association.
Accreditation and Program Outcomes

The didactic program in dietetics is accredited by The Accreditation Council for Education in Nutrition and Dietetics (ACEND).

120 South Riverside Plaza, Suite 2000
Chicago, IL 60606­-6995
Phone: 312­-899-5400

Learn about program goals, outcomes and objectives

Real-World Experience

Plan, Prepare and Serve Meals 

Our nutrition and dietetics students also get real-world experience planning, preparing and serving meals at:

  • Fresh Gatherings Café:This café is run by SLU’s Department of Nutrition and Dietetics. It’s both a favorite dining spot and where undergraduate students learn to prepare healthy and attractive food.
  • Salus Center Kitchen: This large — and busy — kitchen is similar to those you’ll find in your professional life and offers access to large-scale food production equipment.
  • Food Lab: This is a modern culinary lab for teaching food services and preparation.