Planning Guide for Opportunities in Nutrition

Develop Academic Plans

  • Develop a long-term course completion plan - be sure to plan according to course prerequisites and offerings.  Resources to help you develop your long-term course plan:
  • Be aware that most FScN courses required for the Nutrition major are offered only one semester a year
  • To graduate in four years without going to summer school, you must average 15 credits per semester and follow the correct course series
  • Consult and stay in touch with your academic advisor
  • Follow the 3-to-1 Rule: For every 1 credit you take, expect to spend 3 hours studying each week.  That means a 15 credit semester will require 45 hours of study time each week

Gain Self Awareness and Create Goals

  • What type of work environments interest you?
  • How can your personality traits and interests contribute to the field of Nutrition?
  • What are your short and long-term academic and professional goals?

Prepare Yourself for a Variety of Options and Experiences

While academics are critical components of success, non-academic experiences also play an important role as you make progress.  Be sure you begin meeting with a Career Counselor at the Career and Internship Services as early as your sophomore year for help on the following:

  • Explore a variety of careers and opportunities in nutrition and general leadership development.
  • Understand the requirements and expectations of various employers.
  • Get work and/or volunteer experience in one or more areas of nutrition (see Jobs and Opportunities).
  • Develop relationships with professionals in your field of interest (“networking”).
  • Join one or more professional organizations and remain active in their activities as a participant and volunteer.
  • Develop a professional portfolio with examples of your academic and non-academic experiences and achievements.
  • Consult and stay in touch with the Career and Internship Services beginning your sophomore year.

Put yourself in the best position to becoming a Registered Dietitian Nutritionist or work in other Health Science Professions by:

  • Maintaining a GPA of 3.0 or higher
  • Obtaining work/volunteer experience in nutrition such as a hospital, nursing home, WIC clinic or foodservice industry – direct hands-on/patient care experience is most beneficial
  • Receiving strong recommendation letters that reflect your strong talents, academic performance, and personal characteristics from at least three people who know you well and can honestly speak about your strengths and skills

REMEMBER THE VALUE OF BALANCING YOUR LIFE, SCHOOL, WORK, PERSONAL AND PROFESSIONAL DEVELOPMENT