Major Requirements
The requirements for a major in food/nutrition/dietetics are 66-68 credits:
Code | Title | Hours |
---|---|---|
Food/Nutrition/Dietetics Courses | ||
FND 112 | Food Science | 4 |
FND 239 | Nutrition for the Lifecycle | 4 |
FND 321 | Nutrition | 4 |
FND 346 | Quantity Food Production | 4 |
FND 360 | Advanced Nutrition | 4 |
FND 362 | Medical Nutrition Therapy | 4 |
FND 424 | Clinical Experience | 4 |
FND 425 | Current Issues- Food/Nutrition | 2 |
FND 426 | Community Nutrition | 4 |
FND 446 | Management in Nutrition and Dietetics | 2 |
Required Supporting Courses | ||
BIOL 121 | Cell Biology | 4 |
BIOL 207 | Fundamental Microbiology | 4 |
BIOL 306 | Human Anatomy and Physiology | 4 |
CHEM 127 | General Chemistry I | 4 |
CHEM 142 | Survey of Organic and Biochemistry | 4 |
or CHEM 373 | Biochemistry I | |
PSYC 111 | Introductory Psychology | 4 |
Select one of the following: | 2-4 | |
Principles of Accounting and Finance | ||
Principles of Management and Leadership | ||
Healthcare Systems | ||
Public Health | ||
Healthcare Law and Ethics | ||
Select one of the following: | 4 | |
Introduction to Statistics | ||
Statistics and Psychology Measurement | ||
Research Methods and Statistics | ||
Total Hours | 66-68 |
Degree and Graduation Requirements
In addition to the program-specific requirements listed above, all students must complete the graduation requirements specified for their degree. See the Degree and Graduation Requirements section for more information.
Suggested Four-Year Plan
The four-year plan detailed below is a suggested coursework sequence. This plan may need to be adapted based on course offerings as well as individual student circumstances, such as transfer credit and study away experiences.
First Year | ||
---|---|---|
Fall | Hours | |
FYS 110 | Engaged Citizenship Seminar | 4 |
ENG 110 or COM 110 |
Writing to Engage or Communicating to Engage |
4 |
CHEM 127 | General Chemistry I | 4 |
World Language I | 4 | |
Hours | 16 | |
Spring | ||
COM 110 or ENG 110 |
Communicating to Engage or Writing to Engage |
4 |
PSYC 111 | Introductory Psychology | 4 |
BIOL 121 | Cell Biology | 4 |
World Language II | 4 | |
WELL 110 | Engaging in Lifelong Wellness | 1 |
Hours | 17 | |
Second Year | ||
Fall | ||
FND 112 | Food Science | 4 |
MATH 205 | Introduction to Statistics | 4 |
REL 200 | Christianity and Religious Diversity | 4 |
Elective | 4 | |
WELL 111 | Engaging in a Balanced Life | 1 |
Hours | 17 | |
Spring | ||
BIOL 306 | Human Anatomy and Physiology | 4 |
FND 321 | Nutrition | 4 |
CHEM 142 | Survey of Organic and Biochemistry | 4 |
Elective | 4 | |
Hours | 16 | |
Third Year | ||
Fall | ||
FND 239 | Nutrition for the Lifecycle (PEAK) | 4 |
FND 360 | Advanced Nutrition | 4 |
BIOL 207 | Fundamental Microbiology | 4 |
Core Perspectives Course - Global | 4 | |
Hours | 16 | |
Spring | ||
FND 346 | Quantity Food Production (Part. PEAK) | 4 |
FND 362 | Medical Nutrition Therapy | 4 |
Core Exploration Course - Humanities or Arts | 4 | |
Elective | 4 | |
Hours | 16 | |
Fourth Year | ||
Fall | ||
FND 424 | Clinical Experience (Part. PEAK) | 4 |
FND 425 | Current Issues- Food/Nutrition | 2 |
FND 446 | Management in Nutrition and Dietetics | 2 |
Core Exploration Course - Humanities or Arts | 4 | |
BUS/HCL Elective | 2-4 | |
Hours | 14-16 | |
Spring | ||
FND 426 | Community Nutrition (Part. PEAK) | 4 |
Religion 300 J Core Course | 4 | |
Elective | 4 | |
Elective | 4 | |
Hours | 16 | |
Total Hours | 128-130 |