Nutrition and Dietetics Program

Dietitians are nutrition experts who apply the science of food and nutrition to settings in medicine, community health, wellness, and food service operations. The WMU programs in Nutrition and Dietetics prepare students who desire to become a registered dietitian nutritionist (RDN) or nutrition and dietitian technician registered (DTR). Both WMU programs are recognized by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Note that effective January 1, 2024, the Commission on Dietetic Registration (CDR) will require a minimum of a master's degree to be eligible to take the credentialing exam to become a registered dietitian nutritionist (RDN).

Program descriptions

Undergraduate Program 

The nutrition and dietetics major equips students with the foundational knowledge needed for a career in the field of dietetics. The program meets the academic requirements of the didactic program in dietetics and is accredited by ACEND, the accrediting agency for the Academy of Nutrition and Dietetics. Learn more.

Transfer Students

The WMU undergraduate program in dietetics accepts transfer students from other undergraduate programs. It also works with those who already possess a bachelor's degree in another major who desire to become a RDN but who lack the required prerequisites. Individual advising about transferable coursework is available. Learn more.

Graduate Internship Program

This 40-week full-time program accredited by ACEND provides supervised practice for those planning to become RDNs. WMU's application process participate in the Dietetic Internship Centralized Application Services (DICAS). Applicants must have a Verification of Completion statement from an accredited undergraduate program, such as WMU's upon entering the program. Learn more.

Career opportunities

Typical careers of recent graduates include:

  • working with individuals with various medical conditions, including co-morbidities related to high risk factors of COVID-19;
  • counseling those who want to improve their overall health;
  • work in school and university food service and nutrition, in maternal, infant, and child nutrition, and in elder nutrition settings;
  • food industry and food service management positions.

Faculty