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Food and Nutrition (B.S.F.C.S.)

Required course work includes the university requirements (see regulation J-3) and one of the following options.

A. Coordinated Program in Dietetics

Upon acceptance to the professional phase of the CPD during the second semester of the sophomore year, students must maintain a cumulative grade-point average of at least 2.80 to remain in and graduate from the program. Students must also obtain at least a B (80%) in all CPD courses required by the American Dietetic Association.

Biol 120

Human Anatomy (4 cr)

Biol 121

Human Physiology (4 cr)

Chem 275

Carbon Compounds (3 cr)

FCS 105

Individual and Family Development (3 cr)

FCS 170

Introductory Foods (3 cr)

FCS 175

Introductory Foods Laboratory (1 cr)

FCS 205

Concepts in Human Nutrition (3 cr)

FCS 270

Intermediate Foods (3 cr)

FCS 301

Professional Skills in Dietetics I (1 cr)

FCS 302

Professional Skills in Dietetics II (1 cr)

FCS 361

Advanced Nutrition (3 cr)

FCS 362

Introduction to Clinical Dietetics (3 cr)

FCS 363

Medical Nutrition Therapy (4 cr)

FCS 364

Clinical Dietetics I (4 cr)

FCS 365

Advanced Nutrition Lab (1 cr)

FCS 384

Quantity Food Production and Equipment (3 cr)

FCS 385

Intro Dietetics Supervised Practice I (2 cr)

FCS 387

Food Systems Management (3 cr)

FCS 388

Food Systems Management Lab (1 cr)

FCS 411

Global Nutrition (3 cr)

FCS 463

Helping Skills in Dietetics (2 cr)

FCS 472

Clinical Dietetics II (8 cr)

FCS 473

Community Nutrition (3 cr)

FCS 486

Nutrition in the Life Cycle (3 cr)

FCS 487

Community Nutrition Supervised Practice (4 cr)

FCS 488

Management Supervised Practice (8 cr)

FCS 491

Research Methods in Food Nutrition (3 cr)

FCS 492

Nutrition Education in the Life Cycle (2 cr)

Math 143

Pre-calculus Algebra and Analytic Geometry (3 cr)

MMBB 154, MMBB 155

Introductory Biology of Bacteria and Viruses and Lab (4 cr)

MMBB 300

Survey of Biochemistry (3 cr)

Psyc 101

Introduction to Psychology (3 cr)

Soc 101

Introduction to Sociology (3 cr)

Stat 251

Statistical Methods (3 cr)

One of the following (3 cr):

Acct 201

Introduction to Financial Accounting (3 cr)

Acct 202

Introduction to Managerial Accounting (3 cr)

One of the following (3 cr):

Chem 101

Intro to Chemistry I (4 cr)

Chem 111

Principles of Chemistry I (4 cr)

2 credits selected from the following:

FCS 305

Nutrition Related to Fitness and Sport (2 cr)

FCS 435

Feeding Young Children in Group Settings (1 cr)

FCS 462

Eating Disorders (2 cr)

FCS 475

Food Preservation (1 cr)

Courses to total 132 credits for this degree

B. Nutrition Option

This option prepares students for careers with government agencies, commodity groups, health and fitness agencies and businesses, and some components of the food industry. In addition, the course work would provide excellent background for those wishing to pursue advanced degrees in medicine or nutrition.

Biol 120

Human Anatomy (4 cr)

Biol 121

Human Physiology (4 cr)

Chem 275

Carbon Compounds (3 cr)

FCS 105

Individual and Family Development (3 cr)

FCS 170

Introductory Foods (3 cr)

FCS 205

Concepts in Human Nutrition (3 cr)

FCS 270

Intermediate Foods (3 cr)

FCS 305

Nutrition Related to Fitness and Sport (2 cr)

FCS 361

Advanced Nutrition (3 cr)

FCS 462

Eating Disorders (2 cr)

FCS 486

Nutrition in the Life Cycle (3 cr)

Math 143

Pre-calculus Algebra and Analytic Geometry (3 cr)

MMBB 154, MMBB 155

Introductory Biology of Bacteria and Viruses and Lab (4 cr)

MMBB 300

Survey of Biochemistry (3 cr)

Stat 251

Statistical Methods (3 cr)

FCS electives (12 cr)

One of the following (3 cr):

Chem 101

Introduction to Chemistry I (4 cr)

Chem 111

Principles of Chemistry I (4 cr)

Courses to total 120 credits for this degree