Food and Nutrition (B.S.)
Required course work includes the university requirements (see regulation J-3) and:
| Code | Title | Hours |
|---|---|---|
| ACCT 201 | Introduction to Financial Accounting | 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 | |
| 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 105 | Individual and Family Development | 3 |
| FCS 205 | Concepts in Human Nutrition | 3 |
| FCS 270 | Scientific Principles of Food Preparation | 3 |
| FCS 275 | Experimental Foods Lab | 2 |
| FCS 361 | Advanced Nutrition | 3 |
| FCS 370 | Meal Management | 3 |
| FCS 387 | Food Systems Management | 3 |
| FCS 389 | Intro Clinical Nutrition Lab | 1 |
| FCS 463 | Helping Skills in Dietetics | 2 |
| FCS 473 | Community Nutrition | 3 |
| FCS 482 & FCS 483 | Quantity Food Production and Equipment and Quantity Food Production and Equipment Lab | 5 |
| FCS 486 | Nutrition in the Life Cycle | 3 |
| FCS 492 | Nutrition Education in the Life Cycle | 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 |
| Select 8 credits of FCS electives | 8 | |
| Total Hours | 82-85 | |
Courses to total 120 credits for this degree
| Fall Term 1 | Hours | |
|---|---|---|
| ENGL 101 | Writing and Rhetoric I | 3 |
| FCS 205 | Concepts in Human Nutrition | 3 |
| Oral Communication Course | 2 | |
| MATH 143 OR MATH 170 | 3 | |
| (CHEM 101 AND CHEM 101L) OR (CHEM 111 AND CHEM 111L) | 4 | |
| Hours | 15 | |
| Spring Term 1 | ||
| ENGL 102 | Writing and Rhetoric II | 3 |
| PSYC 101 | Introduction to Psychology | 3 |
| SOC 101 | Introduction to Sociology | 3 |
| Humanistic and Artistic Ways of Knowing Course | 3 | |
| (BIOL 102 AND BIOL 102L) OR (BIOL 115 AND BIOL 115L) | 4 | |
| Hours | 16 | |
| Fall Term 2 | ||
| BIOL 227 | Anatomy and Physiology I | 4 |
| BIOL 300 | Survey of Biochemistry | 3 |
| FCS 270 | Scientific Principles of Food Preparation | 3 |
| FCS 105 OR PSYC 305 | 3 | |
| CHEM 275 OR CHEM 277 | 3 | |
| Hours | 16 | |
| Spring Term 2 | ||
| BIOL 228 | Anatomy and Physiology II | 4 |
| FCS 275 | Experimental Foods Lab | 2 |
| STAT 251 | Statistical Methods | 3 |
| Humanistic and Artistic Ways of Knowing Course | 3 | |
| (BIOL 250 AND BIOL 255) OR (EPPN 154 AND EPPN 155) | 4 | |
| Hours | 16 | |
| Fall Term 3 | ||
| FCS 361 | Advanced Nutrition | 3 |
| FCS 486 | Nutrition in the Life Cycle | 3 |
| FCS, Major Elective Course | 3 | |
| FCS, Major Elective Course | 3 | |
| American Diversity Course | 3 | |
| Hours | 15 | |
| Spring Term 3 | ||
| ACCT 201 | Introduction to Financial Accounting | 3 |
| FCS 362 | Introduction to Clinical Dietetics | 3 |
| FCS 411 | Global Nutrition | 3 |
| FCS 492 | Nutrition Education in the Life Cycle | 3 |
| International Course | 3 | |
| Hours | 15 | |
| Fall Term 4 | ||
| FCS 482 | Quantity Food Production and Equipment | 3 |
| FCS 483 | Quantity Food Production and Equipment Lab | 2 |
| FCS 463 | Helping Skills in Dietetics | 2 |
| FCS 473 | Community Nutrition | 3 |
| Elective Course | 3 | |
| 1 credit Elective Course | 1 | |
| Hours | 14 | |
| Spring Term 4 | ||
| FCS 387 | Food Systems Management | 3 |
| FCS 389 | Intro Clinical Nutrition Lab | 1 |
| FCS, Major Elective Course | 3 | |
| Elective Course | 3 | |
| Elective Course | 3 | |
| Hours | 13 | |
| 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.