Associate in Arts Nutrition, Dietetics Emphasis

Nutrition & Dietetics
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Learn more about the Nutrition & Dietetics program.

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A Registered Dietitian (RD) is a trained nutrition professional who has met the strict educational and experiential standards set forth by the Commission on Dietetic Registration (CDR) of the Academy of Nutrition and Dietetics (AND). Registered dietitians may work in a variety of settings, including (but not limited to) schools, long term care facilities, hospitals, community/public health facilities, corporate nutrition programs, the food and nutrition industry, sports nutrition, business, and research.

The academic area of Nutrition and Dietetics is the educational pathway for students pursuing a career in nutrition as a Registered Dietitian Nutritionist (RDN). Completion of MCC's associate of arts academic pathway emphasizing Nutrition and Dietetics fulfills the first 60-62 credit hours of ASU's bachelor's degree in Nutrition Dietetics. Once students transfer to the ASU program, additional academic and internship requirements must be met before becoming a nutrition professional (RDN). Accredited Nutrition and Dietetics programs are highly competitive. 

Students planning to transfer to Nutrition and Dietetics programs other than the ASU program are asked to meet with the nutrition faculty advisor at the start of their program to ensure additional requirements are met.

MCC's Nutrition and Dietetics pathway is for future Registered Dietitian Nutritionists following a transfer pathway to an accredited university program. 

Details

Details icon Important information you’ll need when applying to MCC:

Academic Career
Credit
Degree/Certificate Type
Associate Degree / University Transfer
Academic Plan
Associate in Arts (AA)
Academic Plan Code
8400
Total Credits Required
67–68
Catalog Year
2018-2019
Transfer Partner
Arizona State University
Transfer Program
Nutrition (Dietetics) (Bachelor of Science)

What You’ll Learn

This pathway map will help you gain the expertise needed to:

  • Communicate effectively orally and in writing, utilizing the vocabulary of nutrition, dietetics, and food systems. (CO)
  • Connect knowledge from the physical, biological, agricultural, and environmental sciences to the science of food and nutrition in health and disease processes. (CT)
  • Apply food safety and food science principles in general practice. (CT)
  • Evaluate socially and culturally appropriate strategies in order to respect nutritional and agricultural diverse cultures and values. (CG, CT)
  • Describe and demonstrate the governance and ethics principles of a food, nutrition, and dietetics professional. (CE)
  • Locate and evaluate nutrition literature using various technologies. (CT)
  • Evaluate food systems and nutrition information based on scientific evidence. (CT)

Career Opportunities

With the connections between food and health becoming more prevalent every day, registered dietitian nutritionists (RDNs) are needed in various settings in both the public and private sectors. 

This pathway map can lead to a variety of different occupations and industries. Below is a sampling of some of the possible positions and Arizona-based salaries related to this pathway map. Some of the opportunities presented below may require either a bachelor degree or a post-graduate level education.

Example job titles with salary information
Occupation / Title Annual Median Wage
Dietitians and Nutritionists $55,160
Salary information comes from the Bureau of Labor Statistics, Occupational Employment Statistics Program. Updated May 2017.

Course Sequence by Term

The following is the suggested course sequence by term. Please keep in mind:

  • The course sequence is laid out by suggested term and may be affected when students enter the program at different times of the year.
  • Initial course placement is determined by placement tests and completion of 100-200 level course pre-/corequisites and program prerequisites.
  • Students should meet with an academic advisor about any concerns that may affect course enrollment.
  • This course sequence is still pending final approval
A list of additional requirements for this pathway map
Awareness Areas
  • In addition to the requirements identified in the sequence below, students must complete the following awareness area requirements:
    • Cultural [C] and
    • Global [G] or Historical [H]
  • Students are strongly encouraged to visit with an academic advisor to ensure completion of all graduation requirements.

Term 1

A sequence of suggested courses that should be taken during Term 1
Course
Number
Course Name Requisites Notes Credits
15-16
ENG101 or
ENG107
First-Year Composition or First-Year Composition for ESL 3
BIO181 General Biology (Majors) I Critical course Course carries SQ Value 4
FON125 Introduction to Professions in Food, Nutrition, and Dietetics Critical course Gateway course 1
CHM130 Fundamental Chemistry Critical course Course carries SQ Value 3
CHM130LL Fundamental Chemistry Laboratory Course carries SQ Value 1
MAT141 or
MAT142
College Mathematics or College Mathematics 3–4
Students recommended to maintain 3.5 GPA

Term 2

A sequence of suggested courses that should be taken during Term 2
Course
Number
Course Name Requisites Notes Credits
19
ENG102 or
ENG108
First-Year Composition or First-Year Composition for ESL 3
COM110 or
COM230
Interpersonal Communication or Small Group Communication Course carries SB Value 3
BIO201 Human Anatomy and Physiology I Course carries SG Value 4
PSY101 Introduction to Psychology Course carries SB Value 3
CRE101 College Critical Reading and Critical Thinking Course carries L Value 3
FON100 Introductory Nutrition Critical course Gateway course 3
Students recommended to maintain 3.5 GPA

Term 3

A sequence of suggested courses that should be taken during Term 3
Course
Number
Course Name Requisites Notes Credits
17
BIO202 Human Anatomy and Physiology II Course carries SG Value 4
BIO205 Microbiology Course carries SG Value 4
HES210 Cultural Aspects of Health and Illness Course carries C, G Values 3
HU Humanities, Arts, and Design Course Recommend PHI206 3
FON142AB Science of Food 3
Students recommended to maintain 3.5 GPA

Term 4

A sequence of suggested courses that should be taken during Term 4
Course
Number
Course Name Requisites Notes Credits
16
CHM230 Fundamental Organic Chemistry Course carries SQ Value 3
CHM230LL Fundamental Organic Chemistry Laboratory Course carries SQ Value 1
EXS290 Introduction to Evidence-Based Practice Course carries L Value 3
FON241 Principles of Human Nutrition Course carries SG Value 3
PSY230 or
MAT206
Introduction to Statistics or Elements of Statistics Course carries CS Value 3
HU Humanities, Arts, and Design Course Recommend PHI206 3
Students recommended to maintain 3.5 GPA
A list of additional requirements for this pathway map
Awareness Areas
  • In addition to the requirements identified in the sequence below, students must complete the following awareness area requirements:
    • Cultural [C] and
    • Global [G] or Historical [H]
  • Students are strongly encouraged to visit with an academic advisor to ensure completion of all graduation requirements.

Term 1

A sequence of suggested courses that should be taken during Term 1
Course
Number
Course Name Requisites Notes Credits
8
ENG101 or
ENG107
First-Year Composition or First-Year Composition for ESL 3
FON125 Introduction to Professions in Food, Nutrition, and Dietetics Critical course Gateway course 1
CHM130 Fundamental Chemistry Critical course Course carries SQ Value 3
CHM130LL Fundamental Chemistry Laboratory Course carries SQ Value 1
Students recommended to maintain 3.5 GPA

Term 2

A sequence of suggested courses that should be taken during Term 2
Course
Number
Course Name Requisites Notes Credits
6
ENG102 or
ENG108
First-Year Composition or First-Year Composition for ESL 3
FON100 Introductory Nutrition Critical course Gateway course 3
Students recommended to maintain 3.5 GPA

Term 3

A sequence of suggested courses that should be taken during Term 3
Course
Number
Course Name Requisites Notes Credits
7-8
MAT141 or
MAT142
College Mathematics or College Mathematics 3–4
CHM230 Fundamental Organic Chemistry Course carries SQ Value 3
CHM230LL Fundamental Organic Chemistry Laboratory Course carries SQ Value 1
Students recommended to maintain 3.5 GPA

Term 4

A sequence of suggested courses that should be taken during Term 4
Course
Number
Course Name Requisites Notes Credits
7
BIO181 General Biology (Majors) I Critical course Course carries SQ Value 4
CRE101 College Critical Reading and Critical Thinking Course carries L Value 3
Students recommended to maintain 3.5 GPA

Term 5

A sequence of suggested courses that should be taken during Term 5
Course
Number
Course Name Requisites Notes Credits
7
FON142AB Science of Food 3
BIO201 Human Anatomy and Physiology I Course carries SG Value 4
Students recommended to maintain 3.5 GPA

Term 6

A sequence of suggested courses that should be taken during Term 6
Course
Number
Course Name Requisites Notes Credits
7
PSY101 Introduction to Psychology Course carries SB Value 3
BIO202 Human Anatomy and Physiology II Course carries SG Value 4
Students recommended to maintain 3.5 GPA

Term 7

A sequence of suggested courses that should be taken during Term 7
Course
Number
Course Name Requisites Notes Credits
7
PSY230 or
MAT206
Introduction to Statistics or Elements of Statistics Course carries CS Value 3
BIO205 Microbiology Course carries SG Value 4
Students recommended to maintain 3.5 GPA

Term 8

A sequence of suggested courses that should be taken during Term 8
Course
Number
Course Name Requisites Notes Credits
6
EXS290 Introduction to Evidence-Based Practice Course carries L Value 3
FON241 Principles of Human Nutrition Course carries SG Value 3
Students recommended to maintain 3.5 GPA

Term 9

A sequence of suggested courses that should be taken during Term 9
Course
Number
Course Name Requisites Notes Credits
6
COM110 or
COM230
Interpersonal Communication or Small Group Communication Course carries SB Value 3
HES210 Cultural Aspects of Health and Illness Course carries C, G Values 3
Students recommended to maintain 3.5 GPA

Term 10

A sequence of suggested courses that should be taken during Term 10
Course
Number
Course Name Requisites Notes Credits
6
HU Humanities, Arts, and Design Course 3
HU Humanities, Arts, and Design Course 3
Students recommended to maintain 3.5 GPA

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Program Information

Learn more about and find contact information for the Nutrition & Dietetics program.

General Help

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Program Area Key

  • Critical Rdg = Critical Reading
  • FYC = First Year Composition
  • HU = Humanities, Arts and Design
  • Mathematics = Mathematics
  • NS = Natural Science
  • Oral Comm = Oral Communication
  • PP = Program Prerequisite
  • SB = Social-Behavioral Sciences
  • RC = Required Courses
  • RE = Restricted Electives

Disclaimer

Students must earn a grade of "C" or better for all courses required within the program.

This Course Sequence is a “shared” program or a program that is offered at multiple Maricopa colleges. The colleges offering the program collaborate on the sequencing of the courses. However, since each college may differ in course scheduling and faculty availability, Course Sequences may vary by college, but should not impact program applicability or transfer.

Course Sequence total credits may differ from the program information located on the MCCCD curriculum website due to program and system design.

All information is administered by the Center for Curriculum and Transfer Articulation at Maricopa County Community College District and published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.

View MCCCD’s program website for the Associate in Arts in Associate in Arts (https://curriculum.maricopa.edu/sites/default/files/aa1819.pdf).

* Salary information comes from the Bureau of Labor Statistics, Occupational Employment Statistics Program. Updated May 2017.