The Food Systems concentration provides students with the background necessary for understanding the complex challenges associated with global food systems and the broad range of impacts on public health and the environment.
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 | ||||