Hunstville, AL | Department of Nutrition and Dietetics
Oakwood University offers 4 undergraduate Nutrition and Dietetics tracks and 2 graduate programs:
Undergraduate Programs:
- Bachelor of Science in Dietetics (Didactic Program in Dietetics – DPD)
- Bachelor of Science in Food and Nutrition
- Bachelor of Science in Nutrition with Vegetarian Culinary Emphasis
- Minor in Food and Nutrition
Graduate Programs:
- Master of Public Health, Nutrition and Wellness (Online)
- Distance Dietetic Internship Program (DDIP) – Post-baccalaureate Certificate
The programs provide Christ-centered quality education with emphasis on faith and learning, service learning, critical thinking, cultural competence, and SDA biblical worldview.
Program Tracks Overview
| Program | Est. Tuition | Est. Duration |
|---|---|---|
| BS Dietetics (DPD) | $96,640 | 4 years (full time) |
| BS Nutrition with Vegetarian Culinary Emphasis | $97,445 | 4 years (full time) |
| BS Food and Nutrition | $96,640+ | 4 years (full time) |
| MPH Nutrition and Wellness (Online) | $29,565–$34,575 | 1.5–2 years (full time) |
| Distance Dietetic Internship Program (DDIP) Certificate | Varies | 10–12 months (full time) |
Oakwood specializes in plant-based vegetarian nutrition training and emphasizes preparing minority health care providers for the dietetics profession. The DPD program is ACEND-accredited, preparing students for RD/RDN credentialing with strong focus on Adventist lifestyle and vegetarian dietary principles.
Bachelor of Science in Dietetics (DPD)
The estimated cost for the BS Dietetics program is approximately $96,640 and would take 4 years to complete on a full-time basis (120 credits at $805 per credit hour for full-time students).
Dietetics Curriculum
The 120-credit ACEND-accredited BS Dietetics program prepares students to become Registered Dietitian Nutritionists (RD/RDN) through comprehensive coursework emphasizing clinical, sociological, psychological, physiological, and economic aspects of food and nutrition with health promotion/disease prevention focus.
Major Requirements (69 credits):
- ND 102: Introduction to Dietetics (1cr)
- ND 111: Food Preparation (3cr)
- ND 233: Food Science and Laboratory (3cr)
- ND 321: Advanced Nutrition (3cr)
- ND 322: Life Span Nutrition (3cr)
- ND 323: Community Nutrition (3cr)
- ND 351: Nutrition Assessment and Counseling with Lab (4cr)
- ND 421: Quantity Food Management and Laboratory (3cr)
- ND 431: Food Systems Management and Lab (3cr)
- ND 439: Medical Nutrition Therapy I and Lab (3cr)
- ND 440: Medical Nutrition Therapy II and Lab (3cr)
- ND 442: Nutrition and Wellness (3cr)
- ND 453: Senior Seminar-Dietetics (1cr)
- AH 350: Medical Terminology (3cr)
- BA 310: Principles of Management (3cr)
- BI 111/111L: Human Anatomy and Physiology with Lab (4cr)
- BI 112/112L: Human Anatomy and Physiology with Lab (4cr)
- BI 221/221L: Microbiology with Lab (4cr)
- CH 102: Introduction to Organic and Biochemistry and Lab (3cr)
- EN 341 or BA 302: Communication/Business Writing (3cr)
- PY 307: Statistical Methods (3cr)
- PY 411: Research I (3cr)
- SO 101: Principles of Sociology (3cr)
Required General Education Selections (9 credits):
- CH 101: Introduction to Inorganic Chemistry and Lab (3cr)
- PY 101: Principles of Psychology (3cr)
- ND 131: Nutrition and Lab (3cr)
General Education Requirements: 51 credits total
Note: CLEP results do not meet requirements for this degree. Classes must be taken in sequential order.
More curriculum details are available here.
Dietetics Clinical/Practical Requirements
Students must spend at least one summer acquiring pre-approved work or volunteer experience in the field of dietetics and maintain a professional development portfolio throughout the program. Upon DPD completion with Verification Statement from program director, graduates may apply for ACEND-accredited Dietetic Internships to establish eligibility for CDR registration examination, with master’s degree now required for RDN credentialing effective 2024.
- One summer minimum pre-approved work/volunteer experience in dietetics
- Professional development portfolio maintenance (see departmental handbook Appendix A)
- Laboratory experiences integrated throughout curriculum
- Post-graduation: ACEND-accredited dietetic internship required
- Master’s degree required for RDN credentialing (effective 2024)
Dietetics Admissions Requirements
Initial Admission Requirements:
- Minimum GPA 3.0 on 4.0 scale
- Minimum grade of C in EN 111-112 Freshman Composition
- Evidence of 12th grade reading level from diagnostic testing (any college testing center)
- Submit personal statement
- Attend admission interview
Progression Requirements:
- Maintain cumulative GPA 2.7 or above on 4.0 scale
- Maintain minimum 3.0 GPA on 4.0 scale throughout program
- Earn minimum C grade in all dietetic and cognate courses
- Score 75% or higher on Exit Exam before graduation
- Complete one summer pre-approved work/volunteer experience
- Maintain professional development portfolio
- Recommended: Achieve minimum 80% score on all tests, projects, assignments
Exit Examination: All students required to pass exit examination with 75% proficiency before graduation, including evaluation of conceptual skills, techniques of projects, and laboratory performances.
Bachelor of Science in Nutrition with Vegetarian Culinary Emphasis
The estimated cost for the BS Nutrition with Vegetarian Culinary Emphasis program is approximately $97,445 and would take 4 years to complete on a full-time basis (121 credits).
Vegetarian Culinary Curriculum
The 121-credit BS Nutrition with Vegetarian Culinary Emphasis integrates theoretical foundations of nutrition and food science with practical vegetarian culinary applications, emphasizing principles and concepts of vegetarian culinary arts within Adventist lifestyle framework.
Core Requirements (31 credits):
- ND 233: Food Science and Laboratory (3cr)
- ND 322: Life Span Nutrition (3cr)
- ND 323: Community Nutrition (3cr)
- ND 351: Nutrition Assessment and Counseling with Lab (4cr)
- ND 360: Vegetarian Cuisine (3cr)
- ND 421: Quantity Food Management and Laboratory (3cr)
- ND 431: Food Systems Management and Lab (3cr)
- ND 442: Nutrition and Wellness (3cr)
- PY 307: Statistical Methods (3cr)
- PY 411: Research I (3cr)
Major Requirements (38 credits):
- ND 132: Essentials of Menu Planning (3cr)
- ND 134: Introduction to Baking and Pastry (3cr)
- ND 137: Nutrition and Sensory Analysis (3cr)
- ND 138: Fundamentals of Food Service Production and Lab (4cr)
- ND 224: International Cuisine (3cr)
- ND 317: Designing Healthy Desserts (3cr)
- ND 352: Principles of Food Product Development (3cr)
- ND 417: Wellness Cuisine (3cr)
- ND 493: Senior Culinary Practicum (3cr)
- ND 494: Advanced Culinary Nutrition Internship (3cr)
- BA 105: Introduction to Business (3cr)
- BI 112/112L: Human Anatomy and Physiology with Lab (4cr)
Required General Education Selections (10 credits):
- BI 111/111L: Human Anatomy and Physiology with Lab (4cr)
- PY 101: Principles of Psychology (3cr)
- ND 131: Nutrition and Lab (3cr)
General Education Requirements: 48 credits Free Electives: 4 credits
More curriculum details are available here.
Vegetarian Culinary Clinical/Practical Requirements
Students complete hands-on culinary training through laboratory-based courses, culminating in Senior Culinary Practicum (ND 493, 3 credits) and Advanced Culinary Nutrition Internship (ND 494, 3 credits) providing real-world experience in vegetarian food service operations and wellness cuisine development.
- Laboratory components in multiple culinary courses
- ND 493: Senior Culinary Practicum (3 credits)
- ND 494: Advanced Culinary Nutrition Internship (3 credits)
- Hands-on training in vegetarian cuisine, baking/pastry, international cuisine
- Food service production experience
- Food product development projects
Vegetarian Culinary Admissions Requirements
- Standard Oakwood University admission requirements
- Evidence of academic preparation for science-based curriculum
- Minimum grade requirements in prerequisite courses
- Successful completion of general education requirements
- Commitment to Adventist lifestyle and vegetarian principles
Bachelor of Science in Food and Nutrition
The estimated cost for the BS Food and Nutrition program is approximately $96,640+ and would take 4 years to complete on a full-time basis (120+ credits).
The BS Food and Nutrition program provides broader nutrition education without the specific dietetics focus, preparing students for careers in nutrition, wellness, public health nutrition, and food service management while emphasizing Christ-centered education and plant-based nutrition principles.
Program Features:
- Broad-based nutrition education
- Christ-centered worldview integration
- Plant-based nutrition emphasis
- Preparation for various nutrition-related careers
- Foundation for graduate study
Career Opportunities: Public health nutritionist, community nutritionist, wellness coordinator, food service manager, nutrition educator, nutrition research analyst, nutrition entrepreneur
Food and Nutrition Admissions Requirements
- Standard Oakwood University admission requirements
- Minimum GPA requirements
- Completion of prerequisite coursework
- Evidence of 12th grade reading level
Master of Public Health, Nutrition and Wellness (Online)
The estimated cost for the online MPH Nutrition and Wellness program is approximately $29,565-$34,575 and would take 1.5-2 years to complete on a full-time basis or 2-3 years part-time (estimated 41-48 credits at $723 per credit hour for graduate online).
MPH Curriculum
The 100% online MPH in Nutrition and Wellness prepares nutrition professionals for advanced public health practice, combining public health core competencies with specialized nutrition and wellness training within Christ-centered educational framework.
Program Features:
- 100% online delivery (8-week terms)
- Public health core competencies
- Nutrition and wellness specialization
- Christ-centered curriculum
- Flexible scheduling for working professionals
- Prepares for advanced public health nutrition careers
Career Opportunities: Public health nutritionist, community health program director, wellness program coordinator, nutrition policy analyst, health promotion specialist, nutrition consultant
MPH Admissions Requirements
- Bachelor’s degree from accredited institution
- Minimum GPA 3.0 on 4.0 scale
- Professional experience in nutrition or related field preferred
- Letters of recommendation
- Personal statement
- Resume/CV
- GRE may be required (program-specific)
Distance Dietetic Internship Program (DDIP)
The estimated cost for the DDIP post-baccalaureate certificate program is variable based on credit hours and program fees, and would take 10-12 months to complete on a full-time basis.
DDIP Program Structure
The Distance Dietetic Internship Program (DDIP) is a post-baccalaureate certificate program providing supervised practice experiences required for RDN credentialing, combining distance learning with hands-on clinical rotations in students’ local areas.
Program Features:
- Distance/hybrid format
- Supervised practice rotations
- Clinical, community, and foodservice management experiences
- Plant-based nutrition emphasis
- Adventist health principles integration
- 1,200+ supervised practice hours
Supervised Practice Areas:
- Clinical nutrition in healthcare facilities
- Community nutrition programs
- Food service management
- Specialty rotations
DDIP Admissions Requirements
- Completion of DPD Verification Statement from ACEND-accredited program
- Minimum GPA 3.0 on 4.0 scale
- Bachelor’s degree in dietetics or nutrition
- Computer literacy and internet access
- Professional liability insurance
- Background check clearance
- Health requirements (immunizations, physical exam)
- Application through DICAS (Dietetic Internship Centralized Application System)
Exit Examination: All DDIP students required to pass exit examination with 75% proficiency before program completion.
Tuition
Undergraduate Full-Time (12-16 hours per semester):
- Tuition package: $11,472 per semester ($22,944 annually)
- Estimated annual cost: $24,112 (tuition and fees only)
- Room and board: $5,328-$5,890 per semester depending on housing/meal plan selection
- Total estimated annual cost (with housing): $34,768
- Health insurance: $1,300 annually ($650 per semester, waivable with proof of qualified insurance)
Undergraduate Per Credit Hour:
- 1-7 hours: $805 per credit hour
- 8-11 hours: Standard rate
- 12-16 hours: Included in $11,472 tuition package
- Over 16 hours: $580 per additional credit hour
Graduate Online (8-week terms):
- Graduate online tuition: $723 per credit hour
- Technology fee: $238 per term
- Administrative/online fees: $268 per term
- All-access book fee: $325 per semester
Life-time Learning Course Fee: $344 per credit hour
Additional Fees:
- Intent to Enroll/Dorm Activity Fee: $200 (pay by May 1 for $1,000 early bird scholarship)
- Testing: $40-$140
- Course fees: $15+
- Late registration: $195
- Graduation fee: $421 (non-marching: $311)
Indirect Costs (not charged by university):
- Books, supplies, equipment: $1,236 annually ($618 per semester) – included for full-time traditional students
- Living expenses (off-campus): $13,226 annually
- Living expenses (with parents/relatives): $3,812 annually
- Transportation: $3,281 annually (varies)
- Personal expenses: $3,026 annually (varies)
Payment Plans: Remaining balance (20% after aid) due in installments: September 30, October 31, November 30 (fall); January 31, February 28, March 31 (spring) at 7%, 7%, 6% of final balance respectively.
See the official tuition page for more details.
Accreditation
Oakwood University’s Didactic Program in Dietetics (DPD) is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics.
The program emphasizes preparing minority health care providers for the dietetics profession with strong outcomes including graduates proficient in Christ-centered SDA worldview, application of physical/biological/social sciences to nutrition, health promotion/disease prevention, effective communication, research skills, quality food preparation, and management skills.
Outcomes data available upon request. The program prepares students for careers as registered dietitians, clinical nutritionists, public health/community nutritionists, administrative dietitians, food service dietitians, sports nutritionists, nutrition researchers, and culinary professionals.
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