Food and Nutrition (B.S.)
Required course work includes the university requirements (see regulation J-3) and:
| Code | Title | Hours |
|---|---|---|
| BIOL 115 | Cells and the Evolution of Life | 3 |
| BIOL 227 | Anatomy and Physiology I | 4 |
| BIOL 228 | Anatomy and Physiology II | 4 |
| BIOL 250 | General Microbiology | 3 |
| or EPPN 154 | Microbiology and the World Around Us | |
| BIOL 255 | General Microbiology Lab | 1-2 |
| or EPPN 155 | Microbiology and the World Around Us: Laboratory | |
| BIOL 300 | Survey of Biochemistry | 3-4 |
| or BIOL 380 | Biochemistry I | |
| BIOL 310 | Genetics | 3 |
| BIOL 315 | Genetics Lab | 1 |
| CHEM 101 | Introduction to Chemistry | 3 |
| or CHEM 111 | General Chemistry I | |
| CHEM 101L | Introduction to Chemistry Laboratory | 1 |
| or CHEM 111L | General Chemistry I Laboratory | |
| CHEM 275 | Carbon Compounds | 3 |
| or CHEM 277 | Organic Chemistry I | |
| FCS 346 | Personal and Family Finance and Management | 4 |
| FN 205 | Concepts in Human Nutrition | 3 |
| FN 270 | Scientific Principles of Food Preparation | 3 |
| FN 271 | Scientific Principles of Food Preparation Lab | 2 |
| FN 305 | Nutrition in the Life Cycle | 3 |
| FN 370 | Meal Management | 3 |
| FN 415 | Advanced Nutrition | 3 |
| FN 450 | Global Nutrition | 3 |
| FN 464 | Nutrition Counseling | 3 |
| FN 465 | Clinical Dietetics | 3 |
| FN 470 | Quantity Food Production and Equipment | 3 |
| FN 491 | Community Nutrition | 3 |
| FN 492 | Nutrition Education | 3 |
| HDFS 105 | Individual and Family Development | 3 |
| MATH 143 | College Algebra | 3-4 |
| or MATH 170 | Calculus I | |
| PSYC 101 | Introduction to Psychology | 3 |
| SOC 101 | Introduction to Sociology | 3 |
| STAT 251 | Statistical Methods | 3 |
| Total Hours | 83-86 | |
Courses to total 120 credits for this degree
| Fall Term 1 | Hours | |
|---|---|---|
| ENGL 101 | Writing and Rhetoric I | 3 |
| FN 205 | Concepts in Human Nutrition | 3 |
| COMM 101 | Fundamentals of Oral Communication | 3 |
| MATH 143 OR MATH 170 Math 108 if not placed into 143 or 170 | 3 | |
| (CHEM 101 AND CHEM 101L) OR (CHEM 111 AND CHEM 111L) | 4 | |
| Hours | 16 | |
| Spring Term 1 | ||
| ENGL 102 | Writing and Rhetoric II | 3 |
| PSYC 101 | Introduction to Psychology | 3 |
| FN 270 | Scientific Principles of Food Preparation | 3 |
| BIOL 115 | Cells and the Evolution of Life | 3 |
| BIOL 115L | Cells and the Evolution of Life Laboratory | 1 |
| CHEM 275 or CHEM 277 | Carbon Compounds or Organic Chemistry I | 3 |
| Hours | 16 | |
| Fall Term 2 | ||
| BIOL 227 | Anatomy and Physiology I | 4 |
| BIOL 310 | Genetics | 3 |
| BIOL 315 | Genetics Lab | 1 |
| HDFS 105 | Individual and Family Development | 3 |
| SOC 101 | Introduction to Sociology | 3 |
| Hours | 14 | |
| Spring Term 2 | ||
| BIOL 228 | Anatomy and Physiology II | 4 |
| FN 271 | Scientific Principles of Food Preparation Lab | 2 |
| (BIOL 250 AND BIOL 255) OR (EPPN 154 AND EPPN 155) | 4 | |
| Humanistic and Artistic Ways of Knowing Course | 3 | |
| Elective | 3 | |
| Hours | 16 | |
| Fall Term 3 | ||
| BIOL 300 or BIOL 380 | Survey of Biochemistry or Biochemistry I | 3 |
| FN 305 | Nutrition in the Life Cycle | 3 |
| FN 370 | Meal Management | 3 |
| STAT 251 | Statistical Methods | 3 |
| American Diversity Course | 3 | |
| Hours | 15 | |
| Spring Term 3 | ||
| FCS 346 | Personal and Family Finance and Management | 4 |
| FN 415 | Advanced Nutrition | 3 |
| Humanistic and Artistic Ways of Knowing Course | 3 | |
| Elective | 3 | |
| Elective | 2 | |
| Hours | 15 | |
| Fall Term 4 | ||
| FN 470 | Quantity Food Production and Equipment | 3 |
| FN 471 | Quantity Food Production and Equipment Lab | 2 |
| FN 464 | Nutrition Counseling | 3 |
| FN 491 | Community Nutrition | 3 |
| Elective Course | 3 | |
| Hours | 14 | |
| Spring Term 4 | ||
| FN 492 | Nutrition Education | 3 |
| FN 465 | Clinical Dietetics | 3 |
| FN 450 | Global Nutrition | 3 |
| Elective Course | 3 | |
| Elective Course | 2 | |
| Hours | 14 | |
| Total Hours | 120 | |
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.