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.
Human Anatomy (4 cr) |
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Human Physiology (4 cr) |
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Carbon Compounds (3 cr) |
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Individual and Family Development (3 cr) |
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Introductory Foods (3 cr) |
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Introductory Foods Laboratory (1 cr) |
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Concepts in Human Nutrition (3 cr) |
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Intermediate Foods (3 cr) |
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Professional Skills in Dietetics I (1 cr) |
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Professional Skills in Dietetics II (1 cr) |
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Advanced Nutrition (3 cr) |
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Introduction to Clinical Dietetics (3 cr) |
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Medical Nutrition Therapy (4 cr) |
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Clinical Dietetics I (4 cr) |
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Advanced Nutrition Lab (1 cr) |
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Quantity Food Production and Equipment (3 cr) |
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Intro Dietetics Supervised Practice I (2 cr) |
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Food Systems Management (3 cr) |
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Food Systems Management Lab (1 cr) |
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Global Nutrition (3 cr) |
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Helping Skills in Dietetics (2 cr) |
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Clinical Dietetics II (8 cr) |
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Community Nutrition (3 cr) |
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Nutrition in the Life Cycle (3 cr) |
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Community Nutrition Supervised Practice (4 cr) |
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Management Supervised Practice (8 cr) |
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Research Methods in Food Nutrition (3 cr) |
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Nutrition Education in the Life Cycle (2 cr) |
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Pre-calculus Algebra and Analytic Geometry (3 cr) |
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Introductory Biology of Bacteria and Viruses and Lab (4 cr) |
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Survey of Biochemistry (3 cr) |
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Introduction to Psychology (3 cr) |
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Introduction to Sociology (3 cr) |
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Statistical Methods (3 cr) |
One of the following (3 cr):
Introduction to Financial Accounting (3 cr) |
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Introduction to Managerial Accounting (3 cr) |
One of the following (3 cr):
Intro to Chemistry I (4 cr) |
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Principles of Chemistry I (4 cr) |
2 credits selected from the following:
Nutrition Related to Fitness and Sport (2 cr) |
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Feeding Young Children in Group Settings (1 cr) |
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Eating Disorders (2 cr) |
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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.
Human Anatomy (4 cr) |
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Human Physiology (4 cr) |
|
Carbon Compounds (3 cr) |
|
Individual and Family Development (3 cr) |
|
Introductory Foods (3 cr) |
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Concepts in Human Nutrition (3 cr) |
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Intermediate Foods (3 cr) |
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Nutrition Related to Fitness and Sport (2 cr) |
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Advanced Nutrition (3 cr) |
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Eating Disorders (2 cr) |
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Nutrition in the Life Cycle (3 cr) |
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Pre-calculus Algebra and Analytic Geometry (3 cr) |
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Introductory Biology of Bacteria and Viruses and Lab (4 cr) |
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Survey of Biochemistry (3 cr) |
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Statistical Methods (3 cr) |
FCS electives (12 cr)
One of the following (3 cr):
Introduction to Chemistry I (4 cr) |
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Principles of Chemistry I (4 cr) |
Courses to total 120 credits for this degree