Dietitians have become an integral part of the wellness movement as people become more conscious of diet and exercise. UW-Stout's Dietetics program prepares you to meet the challenges of this growing field. Dietetics will train you to become an expert in food and nutrition and you will help promote good health through proper eating. You may also supervise the preparation and service of food, develop modified diets, participate in research, and educate individuals and groups on good nutritional habits. This program will prepare you to become a Registered Dietitian.

Transfer/Second degree students that have NOT already taken the equivalent of our MATH 120, CHEM 125/135, BIO 234, will be admitted as pre-Dietetics. Transfer admission criteria for the dietetics program can be found here.

High School Preparation


Most students become dietetic interns, entering formalized on-the-job training at one of approximately 230 institutions across the country. Others prefer to pursue a graduate degree in Food Science or Nutrition.

Average beginning salary for UW-Stout graduates in this major — $35,000
96% employment in 2011–2012

View our Annual Employment Report for more details.

Explore Your Courses:

» Sample Freshman Schedule

Freshman English - Composition or Freshman English - Honors I
Dietetics as a Profession
College Math I
American Government
General Psychology
Health and Physical Education

Freshman English – Reading or Freshman English – Honors II
Principles of Chemistry for Health Sciences
Fundamentals of Speech
Sociology or Cultural Anthropology or Native Americans
Food Technology or Technology Elective

See our Undergraduate Bulletin for more information on these courses.

» Courses You May Take in the Major

Basic principles of nutrition applied to current issues in health maintenance.

Art and Science of Food
Analysis and application of food principles applied to storage, preparation and service. Special emphasis on food safety and the art of food preparation.

Nutrition For Young Children
Impact of nutrition on growth, development and health of young children. Assessment of nutritional status, changing needs and eating patterns, the link between nutrition, dietary practices, and behavior, and translating current nutrition information into effective nutrition education strategies for children.

Lifespan Nutrition
Nutrition concepts and concerns associated with each lifespan stage; integration of social, psychological, cultural, economic, and legislative factors to develop issue-centered approaches to meet nutrition needs.

Sports Nutrition
Nutritional and metabolic requirements of physical activity. Metabolic fuel utilization during exercise and physiological adaptations to exercise training will be discussed. The health and well- being benefits of an optimal diet-exercise regime will be emphasized.

Nutrition Counseling: A Team Approach
Inter-disciplinary team approach to individual and group client-centered nutrition counseling which includes assisting and advising clients on dietary information. Skills and techniques based on nutrition counseling theories that are most useful to registered dietitians in enhancing quality of life and planned nutrition intervention.

Community Nutrition
Current status and legislation of community nutrition programs. Assessment of community needs and resources, program planning, funding, and evaluation. The role of the community nutritionist/home economist to help individuals, families, and communities solve nutrition problems.

Medical Nutritional Therapy
Principles and methods for use in certain pathological conditions or chronic and acute disease processes. Incorporates principles of medical nutritional therapy in nutrition assessment, diet prescription, medications.

Diet Therapy
Principles and methods for use of diet as therapy in certain pathological conditions.

Multicultural Aspects of Food and Nutrition Patterns
Food and nutrition patterns as influenced by social, religious, geographical, economic and political factors. Cultures emphasized include Native American, African American, Hispanic and Asian American. Food as a means of cross-cultural communication.

See our Undergraduate Bulletin for more information on these courses.


Program Video

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Contact Information

Karen Ostenso, M.S., R.D., C.D.
Program Director
234 Heritage Hall
University of Wisconsin-Stout
Menomonie, WI 54751-0790

Phone: 715-232-2394

Program Website

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