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 | ||
| U.S. Healthcare Delivery | ||
| 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 | |
| Oral/Written Comm (IOC/IWC) | 4 | |
| Inquiry Seminar | 4 | |
| FND 112 | Food Science | 4 |
| CHEM 127 | General Chemistry I | 4 |
| Hours | 16 | |
| Spring | ||
| Oral/Written Comm (IOC/IWC) | 4 | |
| CHEM 142 | Survey of Organic and Biochemistry | 4 |
| PSYC 111 | Introductory Psychology | 4 |
| Elective | 4 | |
| PED 111 | Wellness | 1 |
| Hours | 17 | |
| Second Year | ||
| Fall | ||
| FND 321 | Nutrition | 4 |
| BIOL 121 | Cell Biology | 4 |
| Language Level 1 | 4 | |
| Elective | 4 | |
| Hours | 16 | |
| Spring | ||
| MATH 205 | Introduction to Statistics | 4 |
| BIOL 306 | Human Anatomy and Physiology | 4 |
| Language Level II | 4 | |
| Elective | 4 | |
| Hours | 16 | |
| Third Year | ||
| Fall | ||
| FND 360 | Advanced Nutrition | 4 |
| FND 239 | Nutrition for the Lifecycle (PEAK) | 4 |
| BIOL 207 | Fundamental Microbiology | 4 |
| Elective | 4 | |
| Hours | 16 | |
| Spring | ||
| FND 362 | Medical Nutrition Therapy | 4 |
| FND 346 | Quantity Food Production (Part. PEAK) | 4 |
| Elective | 4 | |
| Elective | 4 | |
| Hours | 16 | |
| Fourth Year | ||
| Fall | ||
| FND 446 | Management in Nutrition and Dietetics | 2 |
| FND 424 | Clinical Experience (Part. PEAK) | 4 |
| FND 425 | Current Issues- Food/Nutrition | 2 |
| Elective | 4 | |
| Elective | 2-4 | |
| Hours | 14-16 | |
| Spring | ||
| FND 426 | Community Nutrition (Part. PEAK) | 4 |
| Elective | 4 | |
| Elective | 4 | |
| Elective | 4 | |
| Hours | 16 | |
| Total Hours | 127-129 | |
Electives: Arts (4 cr), Humanities (4 cr.), Religion (8 cr.), Global Perspective (4 cr.), Business (2-4 cr.), or courses to meet additional majors/minors.