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DEPARTMENT OF HUMAN NUTRITION AND HOSPITALITY MANAGEMENT (NHM)

Professor Olivia W. Kendrick, Department Head
Office: 206 Doster Hall

It is important for students to obtain from the department the list of specific courses to be taken each semester. Many of the courses in the major must be taken in a prescribed sequence, and most are offered only once each year.

FOOD AND NUTRITION

Professor Suzanne Henson, Director, Coordinated Program in Dietetics
Office: 206 Doster Hall

Professor Alvin Niuh, Director, Didactic Program in Dietetics
Office: 207 Doster Hall

The curriculum of the food and nutrition major is designed to prepare students for careers in health care facilities, community-health-nutrition programs, food-service management, and business. The major offers two routes to registration as a dietitian: a didactic program in dietetics (DPD) and a coordinated program in dietetics (CPD), both of which are accredited by the Commission on Accreditation for Dietetics Education. A third option, the nutrition sciences concentration, is designed for students who plan to attend medical school. DPD prepares students to apply for dietetic internships in order to be eligible to take the registration examination for dietitians. Students who complete the CPD are eligible to take the registration examination after graduation.

All students in the coordinated or didactic program in dietetics follow the same plan of study for the first 66 or 68 hours. In the spring semester of the sophomore year, students either apply to the coordinated program or the didactic program track. Regardless of the option chosen, all students complete the required courses listed below. (Students who choose the coordinated program in dietetics must also take NHM 366, NHM 390, NHM 464, NHM 466, NHM 467, NHM 476, and NHM 485.)

Required Courses Hours
BSC 215 Human Anatomy and Physiology I 4
BSC 216 Human Anatomy and Physiology II 4
BSC 242 Microbiology and Man 4
BER 345 Educational Statistics 3
CH 104 Introductory Chemistry (N) 4
CH 105 Introductory Organic Chemistry (N) 4
NHM 101 Introduction to Human Nutrition 3
NHM 195 Introduction to Dietetics and Nutrition 1
NHM 201 Nutrition in the Life Cycle 3
NHM 253 Food Science 3
NHM 361 Nutritional Biochemistry 3
NHM 362 Nutrition at the Cellular Level 3
NHM 363 Applied Nutrition 3
NHM 365 Medical Nutrition Therapy I 3
NHM 372 Introduction to Food Systems Management 3
NHM 373 Purchasing, Design, and Risk Management in Food Service
Systems
3
NHM 374 Quantity Food Production and Service 3
NHM 395 Introduction to Research in Food and Nutrition 1
NHM 432 Nutrition Counseling and Education 3
NHM 454 Experimental Food Science (W) 3
NHM 463 Community Nutrition (W) 3
NHM 465 Medical Nutrition Therapy II 3
NHM 475 Management of Food-Service Systems 3
NHM 491 Directed Professional Study (W) 3
NHM 495 Seminar in Dietetics and Nutrition 2
PY 101 Psychology (SB) 3
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  78

Didactic Program in Dietetics. The didactic program in dietetics (DPD) provides students with the required knowledge to apply for a dietetic internship. Upon completion of the DPD students receive a verification statement indicating that they are eligible to enter a dietetic internship. Students in the DPD take the courses required of all food and nutrition majors plus NHM 492 Preparation for Dietetic Internship. Students apply to the DPD during the junior year by completing the form “Application to the Didactic Program in Dietetics,” which is available in the departmental office. Criteria for admission to the DPD include the following:

  1. Complete 60 semester hours including NHM 101, 195, 201, and 253; CH 104 and 105; BSC 215 and 216 .
  2. Earn a C- or higher in the classes listed in the criterion above.
  3. Have an overall GPA of 2.75 or higher.
  4. Intend to complete a supervised practice program to become a registered dietitian.
  5. Submit the completed form “Application to the Didactic Program in Dietetics.”

Each student will receive a copy of the DPD retention policy which includes maintenance of the 2.75 GPA and grade requirements for specific classes.

Coordinated Program in Dietetics. The coordinated program in dietetics (CPD) provides students with both the required knowledge and supervised practice experiences to be eligible to sit for the national examination to become a registered dietitian (RD). The UA CPD provides a concentration and culminating experience in Dietetics Management and Communication. Students in the CPD take the courses required of all food and nutrition majors plus an additional seven courses (17 hours) in which they apply the theories presented in these courses through experiences in food service and health care facilities, as well as health promotion programs. Students interested in completing CPD should apply at the beginning of the junior year during the Fall Admission period. A second opportunity for admission is available at the end of the junior year during the Spring Admission period. Application forms are available from the department. Admission to the CPD is limited. Applications will be reviewed and recommended by the committee on admissions of the Department of Human Nutrition and Hospitality Management. Criteria for admission include the following:

  1. The student must present an overall cumulative grade point average of at least 2.5 and must have completed (with a minimum grade of “C”) or be enrolled in the following courses: EN 101, EN 102, CH 104, CH 105, BSC 215, BSC 216, NHM 101, NHM 195, NHM 201, and NHM 253. Two courses in the social sciences and the core curriculum language requirement should have been completed.
  2. A pretest covering material from the above prerequisite courses is part of the admission process. The score on the pretest is considered by the committee on admissions.
  3. The applicant must complete an application form and a statement of activities and/or work experience and must provide a self-evaluation and three recommendation forms. The self-evaluation and recommendation forms are provided to the applicant. Each student will receive a copy of the CPD retention policy, which delineates grade requirements for specific courses. Once admitted to the CPD, the student’s progress is reviewed each semester, and the student is informed if remediation is required. If the normal progression through the program is interrupted, the student is not guaranteed a place in the next class; the student must reapply to the CPD the following year. Preference will be given to students matriculating at The University of Alabama.

Sample Curriculum for the FOOD AND NUTRITION MAJOR

All Food and Nutrition Majors Completing CPD or DPD

FRESHMAN YEAR
Courses Hours
CH 104 and CH 105 (N) 8
EN 101 and EN 102 (or EN 103) (FC) 6
HES 100 3
NHM 101 3
NHM 195 1
NHM 253 3
Humanities (HU) and fine arts (FA) 6
Mathematics (MA) 3
  ___
  33
   
SOPHOMORE YEAR
   
Courses Hours
BSC 215 and BSC 216 8
BSC 242 4
PY 101 (SB) 3
NHM 201 3
Computer science (C) or foreign language (FL ) 6–8
History (HI) or social and behavioral sciences (SB) 3
Statistics 3
  ___
  30–32
   
DPD Track
JUNIOR YEAR
   
Courses Hours
NHM 361 3
NHM 362 3
NHM 363 3
NHM 365 3
NHM 372 3
NHM 373 3
NHM 374 3
NHM 395 1
NHM 432 3
NHM 454 3
Humanities (HU) and fine arts (FA) 3
  ___
  31
   
SENIOR YEAR
   
Courses Hours
HES 310 3
NHM 463 3
NHM 465 3
NHM 475 3
NHM 491 3
NHM 492 1
NHM 495 2
History (HI) and social and behavioral sciences (SB) 6
Humanities (HU) and fine arts (FA) 3
  ___
  27
   
CPD Track
JUNIOR YEAR
   
Courses Hours
NHM 361 3
NHM 362 3
NHM 363 3
NHM 365 3
NHM 366 3
NHM 372 3
NHM 373 3
NHM 374 3
NHM 390 3
NHM 395 1
NHM 432 3
NHM 454 3
  ___
  34
   
SENIOR YEAR
   
Courses Hours
NHM 463 3
NHM 464 1
NHM 465 3
NHM 466 3
NHM 467 3
NHM 475 3
NHM 476 2
NHM 485 3
NHM 491 3
NHM 495 2
HES 310 3
Humanities (HU) 6
History (HI) and social and behavioral sciences (SB) 3
  ___
  38

Nutrition Sciences Concentration for FN majors. The nutrition sciences concentration is designed for students planning to attend medical school who wish to major in food and nutrition. This concentration does not meet the requirements to become a registered dietitian. Students who choose to meet both the requirements for medical school and for registration as a dietitian should work with an advisor to add the necessary courses to this curriculum. Applications to medical school should be completed approximately one year prior to the expected date of enrollment. The Medical College Admission Test (MCAT) is required by most schools. The Health Professions Advising Office in the College of Arts and Sciences is available to assist food and nutrition majors.

Courses Hours
NHM 101 Introduction to Human Nutrition 3
NHM 195 Introduction to Dietetics and Nutrition 1
NHM 201 Nutrition in the Life Cycle 3
NHM 361 Nutritional Biochemistry 3
NHM 362 Nutrition at the Cellular Level 3
NHM 363 Applied Nutrition 3
NHM 365 Medical Nutrition Therapy I 3
NHM 395 Introduction to Research in Food and Nutrition 1
NHM 432 Nutrition Counseling and Education 3
NHM 465 Medical Nutrition Therapy II 3
Choose two of the following three writing courses; 6
  • NHM 454 Experimental Food Science (W)
    NHM 463 Community Nutrition (W)
    NHM 491 Directed Professional Study (W)
 
BSC 215 Human Anatomy and Physiology I 4
BSC 216 Human Anatomy and Physiology II 4
CH 101 General Chemistry I (N) 4
CH 102 General Chemistry II (N) 4
CH 231 Elementary Organic Chemistry I 4
PY 101 Introduction to Psychology (SB) 3
HES 310 Issues in Human Environmental Sciences 3
  ___
  58
   
Additional Courses Required for Premedical Education  
BSC 114:115 Principles of Biology I and Laboratory (N) 4
BSC 116:117 Principles of Biology II and Laboratory (N) 4
CH 232 Elementary Organic Chemistry II 4
CH 237 Organic Chemistry Laboratory 2
MATH 115 Precalculus Algebra and Trigonometry (MA) 3
MATH 125 Calculus I (MA) 3
PH 101 General Physics I (N) 4
PH 102 General Physics II (N) 4
  ___
  32

Sample Curriculum for the NUTRITION SCIENCES
CONCENTRATION FOR FOOD AND NUTRITION MAJORS

FRESHMAN YEAR
Courses Hours
EN 101 and EN 102 6
HES 100 3
CH 101 and CH 102 8
NHM 195 1
NHM 101 3
Fine Arts 3
PY 101 3
Humanities 3
Math 3
  ___
  33
   
SOPHOMORE YEAR
   
Courses Hours
CH 231 4
BSC 215 and 216 8
NHM 201 3
Humanities 9
Social and Behavioral Sciences 9
  ___
  33
   
JUNIOR YEAR
   
Courses Hours
NHM 361 3
NHM 362 3
NHM 363 3
NHM 365 3
NHM 395 1
NHM 432 3
NHM writing course (NHM 454 or 491) 3
Computer or Foreign Language 6–8
Electives (choose courses to meet premed requirements) 3
  ___
  30–33
   
SENIOR YEAR
   
Courses Hours
NHM 465 3
NHM writing course (NHM 463 or NHM 491) 3
HES 310 3
Electives (choose courses to meet premed requirements) 15
  ___
  32

Minor in food and nutrition. A minor in food and nutrition is offered by the department and requires 18–20 hours including NHM 101, NHM 201, and NHM 253. The remaining hours are determined in consultation with an academic advisor. To fulfill natural science requirements, students are encouraged to take introductory chemistry and introductory organic chemistry.

RESTAURANT, HOTEL, AND MEETINGS MANAGEMENT

Professor Roy Maize, Director
Office: 206 Doster Hall

Major in restaurant, hotel, and meetings management (RHM). The restaurant, hotel, and meetings management curriculum offers a variety of courses designed to develop the skills and abilities required for a management career in hospitality management. The curriculum prepares students for a career in restaurant, commercial, and institutional food-service operations, hotel front office management, hotel convention services, convention center meeting management, convention and visitor bureaus, hotel food and beverage management, hotel marketing and sales, and country club management. Students must complete a 1,000-hour practicum or a 600-hour internship in a hospitality organization. Students must also select a concentration in Restaurant/Food and Beverage Management, Hotel/Lodging Management, or Meetings/Event Planning OR select a minor from an approved area of study. Students may complete requirements for the Manage First Professional (MFP) certification available from the Educational Foundation of the National Restaurant Association and/or the Certified Hospitality Supervisor (CHS) certification available from the Educational Institute of the American Hotel and Lodging Association. Students must file with the department office the first semester of the junior year a plan of study for their concentration or minor. The plan of study must be approved by the student’s academic advisor. The RHM major is offered through the traditional on-campus setting or through distance education.

Executive restaurant and hospitality management program (ExRHM). Professionals with significant managerial experience in the hospitality field can apply for admission to the executive restaurant and hospitality management program. Enrollment in the ExRHM program is selective and involves an application for admission to The University of Alabama and an application for admission to the ExRHM program. Applicants must be 25 years of age or older and be a resident of the United States; have a minimum of three (3) years of employment as a manager/supervisor in the hospitality industry; have educational goals attainable through the ExRHM Program; assume responsibility for learning; provide two letters of recommendation from current and/or past employers; and participate in a phone interview with the ExRHM Committee regarding educational goals. The University requires a high school diploma or equivalent of all applicants and a 2.0 overall grade point average (GPA) for college credit already taken. While not required, previous college work will be advantageous for ExRHM applicants. The ExRHM program is available through distance education. See exrhm.ua.edu for further details.

Courses required for the major in restaurant hotel, and meetings management are listed below:

Required Courses Hours
NHM 253 Food Science 3
RHM 175 Introduction to Hotel, Restaurant, and
Hospitality Management
3
RHM 251 Hospitality Employee Supervision and Management 3
RHM 286 Professional Development for Hospitality Managers 1
RHM 303 Managing for Quality in the Hospitality Industry 3
RHM 375 Managing Catering Operations
or NHM 374 Quantity Food Production
3–4
RHM 420 Hospitality Marketing 3
RHM 421 Hospitality Law 3
RHM 468 Practicum in Hospitality Management
or RHM 469 Internship in Hospitality Management
4
RHM 474 Managerial Accounting for the Hospitality Industry 4
RHM 496 Hotel, Restaurant, and Convention Management Seminar 1
Courses in RHM concentration or minor 15–18
RHM electives 9
Consumer Science elective 3
EC 110 Microeconomics 3

Sample Curriculum for the restaurant,
hotel and meetings management MAJORS

FRESHMAN YEAR
Courses Hours
Social and behavioral sciences (SB) 3
EN 101 and EN 102 (or EN 103) (FC) 6
HES 100 3
NHM 253 3
RHM 175 3
RHM 286 1
Humanities (HU) 6
Fine arts (FA) 3
Mathematics (MA) 3
  ___
  31
   
SOPHOMORE YEAR
   
Courses Hours
Foreign language (FL) 8
History (HI) or social and behavioral sciences (SB) 6
EC 110 3
Humanities (HU) 3
Natural science (N) 8
RHM 251 3
  ___
  31
   
JUNIOR YEAR
   
Courses Hours
HES 310 3
RHM 375 or NHM 374 3–4
RHM 303 3
RHM 421 3
Courses in RHM Concentration or minor 9
RHM electives 6
  ___
  27–28
   
SENIOR YEAR
   
Courses Hours
RHM 420 3
RHM 468 or RHM 469 4
RHM 474 4
RHM 496 1
Courses in RHM Concentration of minor 6
RHM electives 6
CSM elective 3
Elective 3
  ___
  30

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