Apparel and Textile Merchandising students


Program Details

The Didactic Program in Dietetics (DPD) provides quality education that prepares students with the technical, human, and conceptual skills for entry level positions in a variety of food and nutrition settings. Dietitians provide nutrition services, manage food service operations, and conduct research or sales with the public and private sectors in the United States and abroad.

The Didactic Program in Dietetics (DPD) is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). In 1992, the dietetics program at Western Illinois University was approved as Didactic Program in Dietetics, and was accredited in 2006 by the Commission on Accreditation for Dietetics Education (CADE), which in 2011 adopted the new name, Accreditation Council for Education in Nutrition and Dietetics (ACEND).

Student Activities

Students have many choices in their selection of departmental organizations. Any student may be selected to join DFMH Ambassadors, a group of students representing the department at University functions, or Kappa Omicron Nu (KONu) honorary society, which is open to any student with a minimum of 45 overall semester hours and a 3.2 GPA at WIU.

Dietetics students are involved in the Student Association for Nutrition Education (SANE), which offers leadership opportunities and chances to learn information on nutrition and food-related topics and includes fundraisers. The Food and Culture Club is a University group organized by DFMH faculty in which cultural customs and diversity of food and dress are recognized and celebrated.

Special Opportunities in Apparel and Textile Merchandising

Students are involved in a variety of activities to put classroom theory into practice, including glucose screenings, food demonstrations, and industry-based nutrition education research. Staff is involved with the Bella Hearst Diabetes Institute, which began as a grant project funded by area doctor Dr. Bella Hearst. Research is conducted on the prevention and control of diabetes, which includes helping freshmen make healthy independent meal choices. Individual treatment plans for nutrition and exercise are developed with participating students. A minor in Nutrition is available in this program.

Department Minors

  • Apparel and Textile Merchandising
  • Event Planning and Management
  • Hospitality Management
  • Nutrition

Additional Resources

Possible Careers in Dietetics

The U.S. Bureau of Labor Statistics (BLS) predicts that the employment of dietitians and nutritionists is projected to grow 21 percent from 2012 to 2022, faster than the average for all occupations because of increased importance placed on disease prevention, increasing population, aging population, and the interest in nutrition by the public. To grow faster than the average, according to BLS, is to grow at a rate of 18 to 26 percent. Much of the growth is expected to occur in nursing homes, residential care facilities, and the physician clinics.

Dietitians provide nutrition services, manage food service operations, and conduct research or sales with the public and private sectors in the United States and abroad.

For more information on a career in dietetics, visit,, and the Occupational Outlook Handbook at

  • Clinics
  • Hospitals (inpatient/acute care)
  • Health maintenance organizations
  • Sports facilities
  • Private practice
  • School food service (K-12)
  • Colleges and universities
  • Extended care facilities
  • Government programs
  • Distributors/retailers
  • Pharmaceutical companies
  • Food service industries
  • Food manufacturers
  • Food industry catering service
  • Food equipment companies

Departmental Course Descriptions

Please refer to the undergraduate catalog for detailed program information and course requirements.


109 (Formerly FCS 109) Introduction to Nutrition. (3) (General Education/Human Well-Being) Basic principles of human nutrition related to maintenance of optimum nutritional status.

152 (Formerly FCS 152) Principles of Food Preparation. (2) Study of the principles of food selection, basic preparation techniques and methods, evaluation, and safety. Prerequisite or Corequisite: HM 151. Corequisite: NUTR 153.

153 (Formerly FCS 153) Principles of Food Preparation Lab. (1) Practice and application of selected principles of food selection, basic preparation techniques and methods, evaluation, and safety of food products. Prerequisite or Corequisite: HM 151. Corequisite: NUTR 152. 3 hrs. lab.

190 (Formerly FCS 190) (Cross-listed with ATM 190 and HM 190) Introduction to Professional Practices. (1) This course is designed to introduce DFMH majors to program expectations specific to their careers. Students will be exposed to a variety of resources to aid them in their studies. Not open to students with credit in ATM 190 or HM 190.

203 (Formerly FCS 303 and NUTR 303) Child Nutrition. (2) Evaluation of the nutrition needs and problems of children and examination of the foodservice and nutrition components in programs designed for children. Prerequisite: NUTR 109.

206 Nutrition and Foodservice Management Practicum. (3) A course designed to give students practicum experience in the nutrition and/or foodservice management industries. Prerequisites: HM 151; NUTR 109, 152, and 153.

209 (Formerly FCS 209) Intermediate Nutrition. (3) Presents an intermediate-level overview of the digestion and metabolism of the macronutrients. Reviews descriptive and analytic research methods and basic statistics. Prerequisite: NUTR 109.

300 (Formerly FCS 300) Food and Culture. (3) (General Education/Multicultural Studies) (Global Issues) Overview of the socio-cultural aspects of food and habits. The study of the cultural influences on food in different global societies including nourishment, health beliefs and practices, religion, cross-cultural communication, and health status outcomes. Prerequisites: at least one course in each of Category III and Category IV of the General Education Curriculum.

301 (Formerly FCS 301) Food Science Theory and Applications. (3) Basic food science principles and applications in the field of dietetics. Prerequisites: NUTR 109, 152, and 153; CHEM 101; and junior standing; or permission of instructor. 2 hrs. lect.; 3 hrs. lab.

304 (Formerly FCS 304) Nutrition Informatics. (3) Nutrition research as the basis for evidence-based practice in dietetics, including additional focus on locating professional literature and evaluating research on nutrition and dietary supplements. Prerequisites: NUTR 209; STAT 171 or SOC 323.

305 (Formerly FCS 305) Nutrition Throughout the Life Span. (3) Evaluation of nutritional needs and problems and identification of community nutrition programs for individuals at different stages of the lifespan. Prerequisite: NUTR 109. Activities outside of class may be required.

306 (Formerly FCS 306) Nutrition Science I. (3) A study of the physiological and biochemical aspects of nutrition. Prerequisites: NUTR 209; CHEM 101 and 102.

307 (Formerly FCS 307) Nutrition Field Study. (1) Field study to take students as a group outside of the Macomb area to bridge their didactic program to a range of observations included in dietetic practice. Prerequisites: junior standing or permission of the instructor. There will be a $50 fee for this class.

308 (Formerly FCS 308) Nutrition for the Older Adult. (3) Evaluate the nutrition needs and problems of older adults, and examine the foodservice and nutrition components in programs designed for older adults. Prerequisite: NUTR 109.

379 Nutrition Travel Studies. (3) Studies of international and domestic properties, facilities, and agencies related to the nutrition industry. Prerequisites: NUTR 109 and 300, and junior standing.

404 (Formerly FCS 404) Nutrition Assessment. (3) Methods of screening and assessment of nutritional status including clinical, biochemical, and anthropometric measurements. Prerequisite: NUTR 209.

405 (Formerly FCS 405) Nutrition Science II. (3) Biochemical and physiological basis of nutrients in metabolism and their interrelations. Research methodology used in nutrition. Prerequisite: NUTR 306.

406 (Formerly FCS 406) Medical Nutrition Therapy I. (3) A study of the physiological and biochemical basis for using therapeutic diets for cardiovascular disease, diabetes, and renal conditions among others. Prerequisite: NUTR 404. 3 hrs. lect.; 2 hrs. lab.

407 (Formerly FCS 407) Dietetics Communications and Education. (3) Dietetics communication and education theories and applications. Counseling theories and methods of changing food behavior. Prerequisites: NUTR 209 and junior standing.

408 (Formerly FCS 408) Community Nutrition. (3) Community nutrition programs in the United States. Development and evaluation of community nutrition programs. Writing Instruction in the Discipline WID course. Prerequisites: NUTR 209; ENG 180 and 280. Activities outside of class are required.

409 (Formerly FCS 409) Dietetics Practicum. (1) Practicum provides students with the opportunity to experience various aspects of dietetics including clinical, foodservice management, and community nutrition in a practical setting. Prerequisites: NUTR 307 and senior standing, or permission of the instructor.

410 Medical Nutrition Therapy II. (3) A study of the physiological and biochemical basis for using therapeutic diets for GI disorders, pulmonary diseases, and cancer among others. Prerequisites: NUTR 404.

438 Dietetic Pre-Internship. (1) Researching accredited dietetic internships. Completion of DICAS application and other professional documents. Prerequisite: Acceptance into the Dietetics program.

440 Nutrition and Foodservice Management Internship. (9) Supervised field experience for application of theory and skills in an agency or property approved by the department. Prerequisites: senior standing; HM 458; GPA of 2.5 in four of the following courses: HM 353, HM 354, HM 451, NUTR 209, NUTR 408; site approved by department; approval of internship coordinator or department chair. Graded S/U only.

450 (Formerly FCS 450) Professional Workshops in Nutrition. (1–3) These courses are intended for majors in Nutrition and Foodservice, minors in Nutrition, and others interested in the field. They are offered in the topic areas of Healthy Cooking, Sports Nutrition, and Weight Management. Prerequisite: NUTR 109 or permission of instructor.

Contact Information

Department of Dietetics, Fashion Merchandising and Hospitality

Dr. Erskine Smith, Interim Chairperson

Location: Knoblauch Hall 140
1 University Circle
Macomb, IL 61455-1390
Phone: (309) 298-1085

Department Website

Department Directory of Faculty & Staff 

College of Education & Human Services (COEHS)

Dr. Erskine Smith, Dean
COEHS Email:
Location: Horrabin Hall 117G
1 University Circle
Macomb, IL 61455-1390
Phone: (309) 298-1690

COEHS Website

Dietetics Advising

Cheryl Hutchins
Knoblauch Hall 140
Phone: (309) 298-1085

Knoblauch Hall