Loyola University Chicago

What you'll study

This programme blends fundamental sciences with applied nutrition and dietetic practice. Core topics include human physiology, biochemistry and metabolism; medical nutrition therapy for acute and chronic disease; lifecycle nutrition from paediatrics to geriatrics; food science and foodservice systems management; community and public health nutrition; and nutrition assessment and counselling skills.

Students take laboratory and practicum courses that develop competencies in nutrition screening, diet planning, clinical documentation and interprofessional teamwork. Coursework typically includes classes in anatomy and physiology, organic or biochemistry, clinical nutrition, research methods, nutrition education, foodservice operations, and ethics in healthcare. Many students also complete service-learning projects and case-based modules to practise patient assessment and counselling in real-world settings.

Entry requirements

Applicants are expected to hold a secondary school leaving credential or equivalent. Successful candidates typically have completed foundational coursework in biology and chemistry, and are comfortable with quantitative subjects such as statistics or college-level mathematics. Prior laboratory science experience is advantageous.

Typical admissions considerations include academic transcripts, a personal statement outlining interest in dietetics and clinical nutrition, and references. Mature applicants and those transferring from other institutions are considered; they may need to complete specific prerequisite courses before entering the major. Prospective students should check with Loyola’s admissions and programme advisers for up-to-date prerequisites and any required screening or interview processes.

Career prospects

• Clinical dietitian or staff nutritionist in hospitals and healthcare facilities, providing medical nutrition therapy for inpatients and outpatients.
• Community and public health nutritionist, working in public health departments, non-profit programmes or school nutrition services.
• Foodservice manager or dietetic technician in institutional foodservice, long-term care or corporate dining operations.
• Nutrition educator, health coach or wellness consultant in private practice, corporate wellness, or community organisations.
• Research assistant or coordinator in nutrition science, or progression to postgraduate study and supervised practice programmes leading to registration as a dietitian.

Why study at Loyola University Chicago

Loyola’s programme emphasises hands-on clinical training within an urban healthcare environment. Students benefit from affiliations with clinical sites, including university-affiliated hospitals and community clinics across Chicago, which provide practicum experiences and exposure to diverse patient populations.

The Jesuit learning tradition fosters service, ethical practice and interprofessional collaboration—qualities valued in healthcare. Small cohort sizes and faculty who combine clinical practice with teaching mean students receive personalised mentorship. Additionally, interdisciplinary opportunities across health sciences, public health and social services enable students to develop broader skills in patient advocacy, research and community nutrition.

Prospective students should consult Loyola University Chicago’s official programme pages and admissions advisers for details on course sequencing, practicum arrangements and any accreditation or registration pathways associated with the degree.