Associate in Arts, Nutrition Nutrition, Dietetics Emphasis

Nutrition & Dietetics
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Field of Interest

Field of Interest: Health Sciences

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, Nutrition (AA)
Academic Plan Code
8115
Total Credits Required
60-64
Catalog Year
2019-2020
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:

  1. Communicate effectively orally and in writing, utilizing the vocabulary of nutrition, dietetics, and food systems. (CO)
  2. Connect knowledge from the physical, biological, agricultural, and environmental sciences to the science of food and nutrition in health and disease processes. (CT)
  3. Apply food safety and food science principles in general practice. (CT)
  4. Evaluate socially and culturally appropriate strategies in order to respect nutritional and agricultural diverse cultures and values. (CG, CT)
  5. Describe and demonstrate the governance and ethics principles of a food, nutrition, and dietetics professional. (CE)
  6. Locate and evaluate nutrition literature using various technologies. (CT)
  7. 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. 

Successful completion of the Associate in Arts, Nutrition program may lead to employment in a variety of different occupations and industries. Below are examples of related occupations with associated Maricopa County-based annual median wages* for this program. You can click on any occupation to view the detail regarding education level, wages, and employment information.

* Career and wage information provided by Emsi using data, reports, and forecasts which are generated using government data sources and Emsi’s proprietary analytical processes. Emsi’s data covers multiple classes of workers including QCEW, non-QCEW, and those who are self-employed. Disclaimer

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 may be required to successfully complete a College Success Course (CPD150 or CPD/AAA115) within the first two semesters at a MCCCD College. See an academic, program, or faculty advisor for details.
  • Students should meet with an academic advisor about any concerns that may affect course enrollment.
  • This course sequence is still pending final approval

Full-time status is 12 credits to 18 credits per semester.

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
Course
Number
Course Name Requisites Notes Area Credits
ENG101 or
ENG107
First-Year Composition or First-Year Composition for ESL FYC 3
BIO156 or
BIO181
Introductory Biology for Allied Health or General Biology (Majors) I SQ 4
FON125 Introduction to Professions in Food, Nutrition, and Dietetics Critical course Gateway course 1
(CHM130 and
CHM130LL)
or
(CHM151 and
CHM151LL)
(Fundamental Chemistry and Fundamental Chemistry Laboratory) or (General Chemistry I and General Chemistry I Laboratory) Critical course SQ 3–4
MAT140 or
MAT141 or
MAT142
College Mathematics or College Mathematics or College Mathematics MA 3–5
CPD150 Strategies for College Success 0–3
Students recommended to maintain 3.5 GPA

Term 2

A sequence of suggested courses that should be taken during
Course
Number
Course Name Requisites Notes Area Credits
ENG102 or
ENG108
First-Year Composition or First-Year Composition for ESL FYC 3
COM110 or
COM230
Interpersonal Communication or Small Group Communication SB 3
BIO201 Human Anatomy and Physiology I SG 4
PSY101 Introduction to Psychology SB 3
CRE101 College Critical Reading and Critical Thinking L 0–3
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
Course
Number
Course Name Requisites Notes Area Credits
BIO202 Human Anatomy and Physiology II SG 4
BIO205 Microbiology SG 4
HES210 Cultural Aspects of Health and Illness C, G 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
Course
Number
Course Name Requisites Notes Area Credits
CHM230 Fundamental Organic Chemistry SQ 3
CHM230LL Fundamental Organic Chemistry Laboratory SQ 1
EXS290 Introduction to Evidence-Based Practice L 3
FON241 Principles of Human Nutrition SG 3
PSY230 or
MAT206
Introduction to Statistics or Elements of Statistics CS 3
HU Humanities, Arts, and Design Course Recommend PHI206 3
Students recommended to maintain 3.5 GPA

Part-time status is 11 credit hours or less.

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
Course
Number
Course Name Requisites Notes Area Credits
ENG101 or
ENG107
First-Year Composition or First-Year Composition for ESL FYC 3
FON125 Introduction to Professions in Food, Nutrition, and Dietetics Critical course Gateway course 1
CHM130 Fundamental Chemistry Critical course SQ 3
CHM130LL Fundamental Chemistry Laboratory SQ 1
Students recommended to maintain 3.5 GPA

Term 2

A sequence of suggested courses that should be taken during
Course
Number
Course Name Requisites Notes Area Credits
ENG102 or
ENG108
First-Year Composition or First-Year Composition for ESL FYC 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
Course
Number
Course Name Requisites Notes Area Credits
MAT141 or
MAT142
College Mathematics or College Mathematics MA 3–4
CHM230 Fundamental Organic Chemistry SQ 3
CHM230LL Fundamental Organic Chemistry Laboratory SQ 1
Students recommended to maintain 3.5 GPA

Term 4

A sequence of suggested courses that should be taken during
Course
Number
Course Name Requisites Notes Area Credits
BIO156 Introductory Biology for Allied Health 4
BIO181 General Biology (Majors) I Critical course SQ 4
CRE101 College Critical Reading and Critical Thinking L 0–3
Students recommended to maintain 3.5 GPA

Term 5

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

Term 6

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

Term 7

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

Term 8

A sequence of suggested courses that should be taken during
Course
Number
Course Name Requisites Notes Area Credits
EXS290 Introduction to Evidence-Based Practice L 3
FON241 Principles of Human Nutrition SG 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 Area Credits
COM110 or
COM230
Interpersonal Communication or Small Group Communication SB 3
HES210 Cultural Aspects of Health and Illness C, G 3
Students recommended to maintain 3.5 GPA

Term 10

A sequence of suggested courses that should be taken during
Course
Number
Course Name Requisites Notes Area Credits
HU Humanities, Arts, and Design Course Recommend PHI206 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

Disclaimer

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

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, Nutrition (http://aztransmac2.asu.edu/cgi-bin/WebObjects/MCCCD.woa/wa/freeForm10?id=135244).

Other Versions

The pathway map presented above is for the current catalog year and is the intended pathway map for new students. Other versions of this pathway map from different catalog years are available below:

Catalog Year Effective Dates
2019-2020 Current
2018-2019 5/29/2018 – 5/27/2019