No new students are being admitted into this concentration. Please visit the Major in Nutrition Science.
Effective Fall 2022
| Freshman | |||
|---|---|---|---|
| AUCC | Credits | ||
| CO 150 | College Composition (GT-CO2) | 1A | 3 |
| FSHN 150 | Survey of Human Nutrition | 3 | |
| FTEC 110 | Food-From Farm to Table | 3 | |
| MATH 117 | College Algebra in Context I (GT-MA1) | 1B | 1 |
| MATH 118 | College Algebra in Context II (GT-MA1) | 1B | 1 |
| MATH 125 | Numerical Trigonometry (GT-MA1) | 1B | 1 |
| PSY 100 | General Psychology (GT-SS3) | 3C | 3 |
| SOC 100 | Introduction to Sociology (GT-SS3) | 3C | 3 |
| Select one group from the following: | 4 | ||
Group A: | |||
| Principles of Animal Biology (GT-SC2) | 3A | ||
| Animal Biology Laboratory (GT-SC1) | 3A | ||
Group B: | |||
| Attributes of Living Systems (GT-SC1) | 3A | ||
| Select one group from the following: | 5-8 | ||
Group A: | |||
| Fundamentals of Chemistry (GT-SC2) | 3A | ||
| Fundamentals of Chemistry Laboratory (GT-SC1) | 3A | ||
Group B: | |||
| General Chemistry I (GT-SC2) | 3A | ||
| General Chemistry Lab I (GT-SC1) | 3A | ||
| General Chemistry II | |||
| Diversity, Equity, and Inclusion | 1C | 3 | |
| Total Credits | 30-33 | ||
| Sophomore | |||
| BMS 300 | Principles of Human Physiology | 4 | |
| BMS 302 | Laboratory in Principles of Physiology | 2 | |
| CHEM 245 | Fundamentals of Organic Chemistry | 4 | |
| CHEM 246 | Fundamentals of Organic Chemistry Laboratory | 1 | |
| FSHN 300 | Food Principles and Applications | 3 | |
| FSHN 301 | Food Principles and Applications Laboratory | 2 | |
| OT 215 | Medical Terminology | 1 | |
| SPCM 200 | Public Speaking | 3 | |
| Select one course from the following: | 3 | ||
| Plants and Civilizations (GT-SS3) | 1C | ||
| Foundations of Environmental Sustainability | |||
| Food Justice | |||
| Arts and Humanities | 3B | 3 | |
| Historical Perspectives | 3D | 3 | |
| Elective | 3 | ||
| Total Credits | 32 | ||
| Junior | |||
| BC 351 | Principles of Biochemistry | 4 | |
| FSHN 350 | Human Nutrition | 3 | |
| FTEC 400 | Food Safety | 3 | |
| LIFE 205 | Microbial Biology | 3 | |
| LIFE 206 | Microbial Biology Laboratory | 2 | |
| RRM 400 | Food and Society | 3 | |
| STAT 201 or 204 | General Statistics (GT-MA1) Statistics With Business Applications (GT-MA1) | 1B | 3 |
| Select one course from the following: | 3 | ||
| Writing Arguments (GT-CO3) | 2 | ||
| Writing in the Disciplines: Sciences (GT-CO3) | 2 | ||
| Writing in the Disciplines: Social Sciences (GT-CO3) | 2 | ||
| Strategic Writing and Communication (GT-CO3) | 2 | ||
| Arts and Humanities | 3B | 3 | |
| Elective | 0-3 | ||
| Total Credits | 27-30 | ||
| Senior | |||
| FSHN 360 | Nutrition Assessment | 2 | |
| FSHN 386A | Practicum: Food Service Management | 2 | |
| FSHN 428 | Nutrition Teaching and Counseling Techniques | 3 | |
| FSHN 450 | Medical Nutrition Therapy | 5 | |
| FSHN 451 | Community Nutrition | 3 | |
| FSHN 455 | Food Systems--Impact on Health/Food Security | 4B | 2 |
| FSHN 459 | Nutrition in the Life Cycle | 4A | 3 |
| FSHN 470 | Integrative Nutrition and Metabolism | 3 | |
| FSHN 492 | Seminar in Dietetics and Nutrition | 4C | 2 |
| Elective1 | 3 | ||
| Total Credits | 28 | ||
| Program Total Credits: | 120 | ||
- 1
Select enough elective credits to bring the program to a minimum of 120 credits, of which at least 42 must be upper-division (300- to 400-level).
| Freshman | |||||
|---|---|---|---|---|---|
| Semester 1 | Critical | Recommended | AUCC | Credits | |
| FSHN 150 | Survey of Human Nutrition | X | 3 | ||
| MATH 117 | College Algebra in Context I (GT-MA1) | X | 1B | 1 | |
| MATH 118 | College Algebra in Context II (GT-MA1) | X | 1B | 1 | |
| MATH 125 | Numerical Trigonometry (GT-MA1) | 1B | 1 | ||
| PSY 100 | General Psychology (GT-SS3) | 3C | 3 | ||
| Select one group from the following: | 4 | ||||
Group A: | |||||
| Principles of Animal Biology (GT-SC2) | X | 3A | |||
| Animal Biology Laboratory (GT-SC1) | X | 3A | |||
Group B: | |||||
| Attributes of Living Systems (GT-SC1) | X | 3A | |||
| If taking CHEM 111, CHEM 112, CHEM 113 sequence | 5 | ||||
| General Chemistry I (GT-SC2) | X | 3A | |||
| General Chemistry Lab I (GT-SC1) | X | 3A | |||
| Total Credits | 15-16 | ||||
| Semester 2 | Critical | Recommended | AUCC | Credits | |
| CO 150 | College Composition (GT-CO2) | X | 1A | 3 | |
| FTEC 110 | Food-From Farm to Table | 3 | |||
| SOC 100 | Introduction to Sociology (GT-SS3) | 3C | 3 | ||
| Select one group from the following: | 3-5 | ||||
Group A: | |||||
| Fundamentals of Chemistry (GT-SC2) | X | 3A | |||
| Fundamentals of Chemistry Laboratory (GT-SC1) | X | 3A | |||
Group B: | |||||
| General Chemistry II | X | ||||
| Diversity, Equity, and Inclusion | 1C | 3 | |||
| Total Credits | 15-17 | ||||
| Sophomore | |||||
| Semester 3 | Critical | Recommended | AUCC | Credits | |
| CHEM 245 | Fundamentals of Organic Chemistry | X | 4 | ||
| CHEM 246 | Fundamentals of Organic Chemistry Laboratory | X | 1 | ||
| FSHN 300 | Food Principles and Applications | X | 3 | ||
| FSHN 301 | Food Principles and Applications Laboratory | X | 2 | ||
| OT 215 | Medical Terminology | 1 | |||
| Select one course from the following: | 3 | ||||
| Plants and Civilizations (GT-SS3) | 1C | ||||
| Foundations of Environmental Sustainability | |||||
| Food Justice | |||||
| Arts and Humanities | X | 3B | 3 | ||
| Total Credits | 17 | ||||
| Semester 4 | Critical | Recommended | AUCC | Credits | |
| BMS 300 | Principles of Human Physiology | X | 4 | ||
| BMS 302 | Laboratory in Principles of Physiology | X | 2 | ||
| SPCM 200 | Public Speaking | 3 | |||
| Historical Perspectives | 3D | 3 | |||
| Elective | 3 | ||||
| Total Credits | 15 | ||||
| Junior | |||||
| Semester 5 | Critical | Recommended | AUCC | Credits | |
| BC 351 | Principles of Biochemistry | X | 4 | ||
| FTEC 400 | Food Safety | 3 | |||
| Select one course from the following: | 3 | ||||
| Writing Arguments (GT-CO3) | 2 | ||||
| Writing in the Disciplines: Sciences (GT-CO3) | 2 | ||||
| Writing in the Disciplines: Social Sciences (GT-CO3) | 2 | ||||
| Strategic Writing and Communication (GT-CO3) | 2 | ||||
| Arts and Humanities | 3B | 3 | |||
| Elective | 0-3 | ||||
| Total Credits | 13-16 | ||||
| Semester 6 | Critical | Recommended | AUCC | Credits | |
| FSHN 350 | Human Nutrition | 3 | |||
| LIFE 205 | Microbial Biology | X | 3 | ||
| LIFE 206 | Microbial Biology Laboratory | X | 2 | ||
| RRM 400 | Food and Society | 3 | |||
| Select one course from the following: | 3 | ||||
| General Statistics (GT-MA1) | 1B | ||||
| Statistics With Business Applications (GT-MA1) | 1B | ||||
| Total Credits | 14 | ||||
| Senior | |||||
| Semester 7 | Critical | Recommended | AUCC | Credits | |
| FSHN 386A | Practicum: Food Service Management | 2 | |||
| FSHN 450 | Medical Nutrition Therapy | 5 | |||
| FSHN 451 | Community Nutrition | 3 | |||
| FSHN 455 | Food Systems--Impact on Health/Food Security | X | 4B | 2 | |
| FSHN 459 | Nutrition in the Life Cycle | 4A | 3 | ||
| Total Credits | 15 | ||||
| Semester 8 | Critical | Recommended | AUCC | Credits | |
| FSHN 360 | Nutrition Assessment | X | 2 | ||
| FSHN 428 | Nutrition Teaching and Counseling Techniques | X | 3 | ||
| FSHN 470 | Integrative Nutrition and Metabolism | X | 3 | ||
| FSHN 492 | Seminar in Dietetics and Nutrition | X | 4C | 2 | |
| Elective | X | 3 | |||
| The benchmark courses for the 8th semester are the remaining courses in the entire program of study. | X | ||||
| Total Credits | 13 | ||||
| Program Total Credits: | 120 | ||||