du Lac Tribal and Community College offers a two-year Associate
of Science degree in Nutrition. The primary goal of the degree
program is to prepare students for transfer to the four-year
bachelor's degree program in Food Science and Nutrition at
the University of Minnesota, St. Paul. FDLTCC is the only college
in northeastern Minnesota offering a Nutrition program.
The Nutrition degree program provides a well-rounded education
that serves as the foundation for a career in nutrition and
food science-related fields. Students completing the degree
program will have easy credit transfer to the University of
Minnesota through an articulation agreement that assures acceptance
of credits earned at FDLTCC. A limited number of students may
choose to directly enter the workforce after completing the
two-year degree, but students should recognize that most professions
in nutrition require a minimum of a four-year degree. Many
positions also require completing a Dietetic Internship after
earning a bachelor's degree.
Professional employment includes positions in healthcare,
public health, community nutrition, food service, education,
and research. Typical employers are hospitals, clinics, food
industry corporations, government entities, tribal organizations,
and community-based agencies. Example job titles are food technologist,
nutrition educator, nutrition assistant educator, WIC program
staff, and researcher. A Registered Dietician is a person who
has passed the national registry exam after completing a four-year
degree and a rigorous dietetic internship.
Current labor statistics suggest a stable, but competitive
job market in this field. Current and projected healthcare
information indicates an increasing incidence of Diabetes and
obesity, particularly among minority groups, which may call
for additional nutrition professionals in the near future.
The Nutrition degree program includes a science-based core
that includes Biology, Chemistry, Anatomy and Physiology courses.
The program also features a strong American Indian cultural
emphasis that will help prepare students to work with minority
populations and the unique issues facing these specific groups
of people. Graduates of the FDLTCC Nutrition program will be
well-suited to work in locations and facilities that provide
services to American Indian people.
The core courses of the Nutrition degree program will also
prepare students for degrees in many healthcare fields. The
requirements provide a broad-based education and flexibility
in case a student opts to pursue a career in a related healthcare
Fond du Lac College Advantages
Well-qualified faculty and the multi-cultural environment
at the college offer opportunities that no
other college can provide. A degree or certificate from FDLTCC
is greatly valued and respected by prospective employers and transfer
For people who already have some college experience, it may
be possible to complete the program in less time. Classes are
offered during the day and evening hours, providing the opportunity
to create a flexible schedule. Small class sizes, on-campus
child care, and student organizations are added bonuses at
Fond du Lac Tribal and
2101 14th Street
Cloquet, MN 55720
TTY (218) 879-0805
Selected Course Descriptions
| Associate of
Applied Science Degree Required Courses
|The current degree program planner checklist of required courses is available for viewing and printing here.
Degree requirements and courses are subject to change. Students should consult with an advisor/counselor when registering for courses.
2010 Fundamentals of Nutrition
Fundamentals of Nutrition is the study of the basic
principles and concepts of nutrition. Topics covered include
carbohydrates, fats, proteins, vitamins, minerals, energy balance,
and nutrition through the life cycle. Personal nutrition analysis
and the relationship between diet and disease are also addressed.
Health 2015 Food: Safety, Risks
Introduction to the risks and safety of the food supply
including the use of policy and food technology to reduce or
control these risks. The course will cover microbiological,
chemical, and environmental risks with our food supply. Government
and industry controls that are used to ensure food safety will
Degree requirements and course are subject to change.
Students should consult with an advisor/counselor when registering