Academics
Dietetics
Dietitians establish nutritional care plans, help prevent and treat illnesses through the promotion of healthy eating habits, assess and evaluate clients’ nutritional needs, and oversee institutional food service systems. They also counsel individuals and groups on nutritional practices, supervise food service personnel and large scale meal planning and preparation in health care facilities, industrial cafeterias, prisons and schools, oversee food purchases, and participate in dietetic research and education.
To become a Registered Dietitian (RD), a four-year degree in Dietetics/Nutrition is required. The dietetics course at ICC allows students to readily transfer into the junior year at a four-year institution. After completion of the bachelor’s degree, students must apply for an internship, which is approximately 6 to 12 months long. These internships are highly competitive and therefore require the student to maintain a good grade point average to make himself/herself more marketable. Once the internship is completed, the student is then eligible to take the American Dietetics Association registration examination.
Career Opportunities
The Dietetics program has great opportunity for career advancement. Your education will prepare you to work in these areas:
- Food service systems
- Nutritional counseling
- Meal planning/preparation in health care facilities, industrial cafeterias, prisons, and schools
- Dietetic research and education
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Degree
Associate in Arts (Transfer Program)
Total Credit Hours: 60
Program Requirements
Select a course number below to see a course description.
Recommended General Education Courses
| Course | Name | Credit Hours |
| ENGL 110 | COMPOSITION I | 3 |
| ENGL 111 | COMPOSITION II | 3 |
| COMM 110 or | INTRODUCTION TO COMMUNICATION: PRESENTATION AND THEORY or | 3 |
| COMM 212 | PUBLIC SPEAKING | 3 |
| PSY 110 | INTRODUCTION TO PSYCHOLOGY | 3 |
| SOCIAL SCIENCE * | 6 | |
| MATHEMATICS * | 3 | |
| LIFE SCIENCE * | 3 to 4 | |
| PHYSICAL SCIENCE * | 3 to 4 | |
| FINE ARTS * | 3 | |
| HUMANITIES * | 3 | |
| HUMANITIES/FINE ARTS * | 3 |
Recommended Program Courses
| Course | Name | Credit Hours |
| FCS 120 | PRINCIPLES OF NUTRITION | 3 |
| BIOL 210 | MICROBIOLOGY | 4 |
Elective Courses
| Course | Name | Credit Hours |
| APPROVED ELECTIVES ** | 15 |
* See specific requirements for Associate in Arts Degree and seek the assistance of an advisor to meet the requirements of the transfer institution.
** Electives should be chosen with the help of an advisor.
The student is encouraged to select electives that will provide additional expertise in math, business, economics, marketing and accounting. (Only transferable courses numbered 110 or higher will apply towards the 60 credit hours graduation degree requirements.)
Along with or after completion of the bachelor's degree, students must apply and obtain an internship which may be an additional 6 to 12 months long. These internships are highly competitive and require the student to maintain a good grade point average to make herself/himself more marketable. Once the bachelor's degree and internship is completed the student is then eligible to take the Academy of Nutrition and Dietetic's registration examination.
Recommended Course Sequence
| Semester | Courses |
| Fall Semester 1 | ENGL 110; COMM 110 or COMM 212; PSY 110; Mathematics; Physical Science |
| Spring Semester 1 | ENGL 111; Humanities; Social Science; Life Science, FCS 120 |
| Summer Semester | Elective |
| Fall Semester 2 | BIOL 210; Humanities/Fine Art; Electives |
| Spring Semester 2 | Fine Arts, Social Science, Electives |
| Summer Semester |
Program Contact Information
Agricultural and Industrial Technologies
East Peoria Campus
AIT Building, Room 209
(309) 694-5510
Illinois Career Cluster
Education and Training
Career Pathway:
Teaching/Training
General Bachelor Degree Transfer Options
Transfer agreements formalize the transfer process from ICC to other colleges and universities. For additional transfer information, including information on transfer partnerships and transfer guides: