Food and Nutrition (B.S.)
Required course work includes the university requirements (see regulation J-3) and:
| Code | Title | Hours |
|---|---|---|
| BIOL 1150 | Cells and the Evolution of Life | 3 |
| BIOL 2227 | Anatomy and Physiology I | 4 |
| BIOL 2228 | Anatomy and Physiology II | 4 |
| BIOL 2500 | General Microbiology | 3 |
| or EPPN 1540 | Microbiology and the World Around Us | |
| BIOL 2550 | General Microbiology Lab | 1-2 |
| or EPPN 1550 | Microbiology and the World Around Us: Laboratory | |
| BIOL 3000 | Survey of Biochemistry | 3-4 |
| or BIOL 3800 | Biochemistry I | |
| BIOL 3100 | Genetics | 3 |
| BIOL 3150 | Genetics Lab | 1 |
| CHEM 1101 | Introduction to Chemistry | 3 |
| or CHEM 1111 | General Chemistry I | |
| CHEM 1101L | Introduction to Chemistry Laboratory | 1 |
| or CHEM 1111L | General Chemistry I Laboratory | |
| CHEM 2750 | Carbon Compounds | 3 |
| or CHEM 2770 | Organic Chemistry I | |
| ESHS 2320 | Medical Terminology | 3 |
| FCS 3460 | Personal and Family Finance and Management | 4 |
| FN 2050 | Concepts in Human Nutrition | 3 |
| FN 2700 | Scientific Principles of Food Preparation | 3 |
| FN 2710 | Scientific Principles of Food Preparation Lab | 2 |
| FN 3050 | Nutrition in the Life Cycle | 3 |
| FN 3700 | Meal Management | 3 |
| FN 4150 | Advanced Nutrition | 3 |
| FN 4500 | Global Nutrition | 3 |
| FN 4640 | Nutrition Counseling | 3 |
| FN 4650 | Clinical Dietetics | 3 |
| FN 4700 | Quantity Food Production and Equipment | 3 |
| FN 4911 | Community Nutrition | 3 |
| FN 4920 | Nutrition Education | 3 |
| HDFS 1050 | Individual and Family Development | 3 |
| MATH 1143 | Precalculus I: Algebra | 3-4 |
| or MATH 1170 | Calculus I | |
| PSYC 1101 | Introduction to Psychology | 3 |
| SOC 1101 | Introduction to Sociology | 3 |
| STAT 2510 | Statistical Methods | 3 |
| Total Hours | 86-89 | |
Courses to total 120 credits for this degree
| Fall Term 1 | Hours | |
|---|---|---|
| ENGL 1101 | Writing and Rhetoric I | 3 |
| FN 2050 | Concepts in Human Nutrition | 3 |
| COMM 1101 | Fundamentals of Oral Communication | 3 |
| MATH 1143 OR MATH 1170 Math 1080 if not placed into 1143 or 1170 | 3 | |
| (CHEM 1101 AND CHEM 1101L) OR (CHEM 1111 AND CHEM 1111L) | 4 | |
| Hours | 16 | |
| Spring Term 1 | ||
| ENGL 1102 | Writing and Rhetoric II | 3 |
| PSYC 1101 | Introduction to Psychology | 3 |
| FN 2700 | Scientific Principles of Food Preparation | 3 |
| BIOL 1150 | Cells and the Evolution of Life | 3 |
| BIOL 1150L | Cells and the Evolution of Life Laboratory | 1 |
| CHEM 2750 or CHEM 2770 | Carbon Compounds or Organic Chemistry I | 3 |
| Hours | 16 | |
| Fall Term 2 | ||
| BIOL 2227 | Anatomy and Physiology I | 4 |
| BIOL 3100 | Genetics | 3 |
| BIOL 3150 | Genetics Lab | 1 |
| HDFS 1050 | Individual and Family Development | 3 |
| SOC 1101 | Introduction to Sociology | 3 |
| Hours | 14 | |
| Spring Term 2 | ||
| BIOL 2228 | Anatomy and Physiology II | 4 |
| FN 2710 | Scientific Principles of Food Preparation Lab | 2 |
| ESHS 2320 | Medical Terminology | 3 |
| (BIOL 2500 AND BIOL 2550) OR (EPPN 1540 AND EPPN 1550) | 4 | |
| Humanistic and Artistic Ways of Knowing Course | 3 | |
| Hours | 16 | |
| Fall Term 3 | ||
| BIOL 3000 or BIOL 3800 | Survey of Biochemistry or Biochemistry I | 3 |
| FN 3050 | Nutrition in the Life Cycle | 3 |
| FN 3700 | Meal Management | 3 |
| STAT 2510 | Statistical Methods | 3 |
| American Experience Course | 3 | |
| Hours | 15 | |
| Spring Term 3 | ||
| FCS 3460 | Personal and Family Finance and Management | 4 |
| FN 4150 | Advanced Nutrition | 3 |
| Humanistic and Artistic Ways of Knowing Course | 3 | |
| Elective | 3 | |
| Elective | 2 | |
| Hours | 15 | |
| Fall Term 4 | ||
| FN 4640 | Nutrition Counseling | 3 |
| FN 4700 | Quantity Food Production and Equipment | 3 |
| FN 4710 | Quantity Food Production and Equipment Lab | 2 |
| FN 4911 | Community Nutrition | 3 |
| Elective Course | 3 | |
| Hours | 14 | |
| Spring Term 4 | ||
| FN 4500 | Global Nutrition | 3 |
| FN 4650 | Clinical Dietetics | 3 |
| FN 4920 | Nutrition Education | 3 |
| Elective Course | 3 | |
| Elective Course | 3 | |
| Hours | 15 | |
| Total Hours | 121 | |
The degree map is a guide for the timely completion of your curricular requirements. Your academic advisor or department may be contacted for assistance in interpreting this map. This map is not reflective of your academic history or transcript and it is not official notification of completion of degree or certificate requirements. Please contact the Registrar's Office regarding your official degree/certificate completion status.
- The student will be able to apply foundational sciences to food and nutrition knowledge to meet the needs of individuals, groups, and organizations.
- The student will be able to apply and integrate client/patient-centered principles and competent nutrition and dietetics practice to ensure positive outcomes when addressing real-world nutrition issues.
- The student will be able to apply food systems principles and management skills to ensure safe and efficient delivery of food.
- The student will be able to demonstrate professional behaviors and effective communication in all nutrition and dietetics interactions.
- The student will be able to apply community and population nutrition health theories when providing support to community or population nutrition programs through diverse global perspectives.
- The student will be able to integrate evidence-informed practice, critical thinking, respect for diversity, and principles of sustainability while working collaboratively to promote food and nutrition.
- The student will be able to demonstrate leadership, business, and management principles to implement and evaluate delivery of food and nutrition services.