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Department of Biomedical Sciences 

For More Information

Carmen Boyd, Dietetic Program Director

Missouri State University
901 South National Avenue
Springfield, Missouri 65897
Office: 417-836-5603
Fax: 417-836-5588
Email: carmenboyd@missouristate.edu

Career Preparation

Dietitians are health professionals who apply the science and art of human nutrition. They help individuals and families choose foods for adequate nutrition in health or disease throughout the life cycle. Dietitians also supervise the preparation and service of foods to groups, develop modified diets, participate in nutrition research and supervise the nutritional aspects of health care.

Dietitians are involved with people of all ages, cultures and economic means. Those who enjoy being with people and satisfying their needs will find satisfaction in this field. Career opportunities for dietitians include:

Administrative or Management Dietitians – are responsible for food service systems that provide quality food and optimal nutrition. They are employed by schools, universities, hospitals, industry and other institutions providing group food service.

Clinical Dietitians – assess nutritional needs, develop individualized dietary plans and provide nutrition counseling and medical nutrition therapy. They work as members of the health care team in hospitals and clinics.

Community Dietitians – plan and coordinate the nutritional aspects of improved health and disease prevention programs. They work for a variety of community organizations and governmental agencies.

Consulting Dietitians – give advice or services concerning nutrition, nutritional care or food service. They may be employed by health care facilities, restaurants or food businesses.

Research Dietitians – conduct or participate in nutrition, foods or food service systems management research in universities, medical centers or industry. Advanced training is required.

Teaching Dietitians – plan, implement and evaluate educational experiences for home economics, dietetic, medical, dental, nursing and other allied health students. Advanced preparation is required.

High school preparation may include classes in English, chemistry, anatomy, physiology, biology, food preparation, social sciences and mathematics. An aptitude for science is important!

Academic Program

Students interested in pursuing a career in dietetics should contact the Academic Advisement Center to declare Dietetics as a major after which assignment of an academic advisor will be made by the BMS department. Your advisor will help you plan an individual course schedule designed to meet the program requirements. Upon completion of 45 hours, including BMS 240, Introduction to Nutrition, BMS 305 Introduction to Dietetics, BMS 308, Human Physiology, and an over all GPA of 2.90 or higher for all course work taken, students are eligible to apply for formal admission to the Dietetics degree program.


Please consult the Missouri State Catalog online at www.missouristate.edu/catalog for specific course information. 

The Dietetics program at Missouri State is currently accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) Academy of Nutrition and Dietetics 120 South Riverside Plaza, Suite 2000, Chicago, Illinois 60606-6995, 800-877-1600 ext. 5400. Graduates are eligible to apply for accredited dietetic internships to obtain the 1200 hours of supervised practice necessary to take the registration examination for dietitians.


Registered dietitians (RDs) with advanced degrees teach the professional dietetics courses in the program. The dietetics faculty have expertise in medical nutrition therapy, food service management and community nutrition including sports nutrition and eating disorders. Part-time faculty members with dietetics background teach some courses. In addition, other faculty in the Biomedical Sciences Department with specializations in anatomy, physiology, exercise physiology and pathophysiology teach core courses in the program.


The Dietetics program administrative offices, laboratories and classrooms are located in the Professional Building on the Missouri State campus.


Students majoring in dietetics or those with nutrition minors are encouraged to participate in the Student Dietetic Association. This organization sponsors guest speakers, field trips to internships and community service activities. Students have fun while developing leadership skills and valuable professional contacts. Study Away options and foreign language skills are also encouraged.

Career Opportunities Outlook

According to the U.S. Department of Labor’s Occupational Outlook Handbook, employment of dietitians/nutritionists is expected to grow faster than average through 2020 due to increased emphasis on disease prevention through improved dietary habits. To learn more about dietetics visit the site of the Academy of Nutrition and Dietetics at www.eatright.org.

Employers of Recent Missouri State Graduates

  • Barnes-Jewish Hospital, St. Louis
  • Freeman Hospital, Joplin
  • Cox Medical Center, Springfield
  • WIC Program
  • US Army
  • Mercy Hospital, Springfield

Sample Schedule

Missouri State is committed to assisting students to graduate in four years--see sample graduation plans for this major.

The following is a sample schedule for this major--your actual schedule will vary.

Freshman Year

First Semester Courses Hours
GEP 101 First-Year Foundations 2
PSY 121 Introductory Psychology 3
ENG 110 Writing I 3
CHM 105 OR CHM 160 and 161 5
CIS 101 Computers for Learning 2
KIN 100 Fitness for Living 2
Total Hours 17
Second Semester Courses Hours
COM 115 Fundamentals of Public Speaking 3
ECO 155 Principles of Macroeconomics 3
MTH 135 College Algebra 3
Social/Behavioral Perspective if no CHM 3
CHM 170 (only if CHM 160 has been taken) 3
CHM 171 (only if CHM 160 and 170 are chosen) 1
BMS 110 Introduction to the Biomedical Sciences 4
Total Hours 16-17

Sophomore Year

First Semester Courses Hours
BMS 240 Introduction to Nutrition 3
CHM 200 Essentials of Organic Chemistry 5
BIO 210 Elements of Microbiology 3
HST 122 Survey of the History of the United States Since 1877 3
Humanities Perspective 3
Total Hours 17
Second Semester Courses Hours
BMS 305 Introduction to Nutrition and Dietetics 1
BMS 307 Human Anatomy 4
BMS 332 Food and Culture 3
BMS 330 Food Selection and Preparation for Health 3
ACC 109 The Accounting Cycle 1
Humanities Perspective 3
Total Hours 15

Junior Year

First Semester Courses Hours
BMS 335 Nutritional Assessment 3
BMS 333 Nutrition Throughout the Life Span 3
BMS 308 Human Physiology 4
BMS 340 Nutrition Education and Communications 2
MGT 340 Organizational Behavior and Management 3
Total Hours 16
Second Semester Courses Hours
Statistics 3
BMS 331 Food Science 4
BMS 532 Human Nutrition and Metabolism 3
CHM 352 Introduction to Biochemistry 3
ENG 321 Writing II Beginning Technical Writing 3
BMS 338 Food Safety Certification 1
Total Hours 17

Senior Year

First Semester Courses Hours
BMS 536 Medical Nutrition Therapy I 4
BMS 438 Administrative Dietetics 5
BMS 539 Senior Seminar in Dietetics 1
BMS 345 World Hunger 3
BMS 430 Sports Nutrition 3
Total Hours 16
Second Semester Courses Hours
BMS 546 Medical Nutrition Therapy II 4
BMS 445 Community Nutrition 3
BMS 595 Introduction to Research in Dietetics 1
BMS 230 Human Genetics 3
PLS 101 American Democracy and Citizenship 3
BMS 550 Nutrition Counseling 2
Total Hours 16