Major in Nutrition and Food Science, Dietetics and Nutrition Management Concentration, Childhood Nutrition Option

Program Overview

The Dietetics and Nutrition program at this university prepares students for a career as a registered dietitian nutritionist. The program includes coursework in nutrition, food science, physiology, and management. Students also complete supervised practica in food service management and school nutrition. Graduates are eligible to take the Commission on Dietetic Registration (CDR) credentialing exam to become registered dietitian nutritionists.

Program Outline

Outline:

Requirements:

• Freshman Year:
• Semester 1:
• FSHN 150: Survey of Human Nutrition (3 credits)
• MATH 117: College Algebra in Context I (GT-MA1) (1 credit)
• MATH 118: College Algebra in Context II (GT-MA1) (1 credit)
• MATH 124: Logarithmic and Exponential Functions (GT-MA1) (1 credit)
• PSY 100: General Psychology (GT-SS3) (3 credits)
• Select one course from:
• BUS 150: Business Computing Concepts and Applications
• CS 110: Personal Computing
• Select one group from:
• Group A:
• BZ 110: Principles of Animal Biology (GT-SC2) (3 credits)
• BZ 111: Animal Biology Laboratory (GT-SC1) (3 credits)
• Group B:
• LIFE 102: Attributes of Living Systems (GT-SC1) (3 credits)
• If taking CHEM 111, CHEM 112, CHEM 113 sequence:
• CHEM 111: General Chemistry I (GT-SC2) (3 credits)
• CHEM 112: General Chemistry Lab I (GT-SC1) (3 credits)
• Total Credits: 16-17
• Semester 2:
• CO 150: College Composition (GT-CO2) (1 credit)
• SOC 100: Introduction to Sociology (GT-SS3) (3 credits)
• Select one group from:
• Group A:
• CHEM 107: Fundamentals of Chemistry (GT-SC2) (3 credits)
• CHEM 108: Fundamentals of Chemistry Laboratory (GT-SC1) (3 credits)
• Group B:
• CHEM 113: General Chemistry II
• Diversity, Equity, and Inclusion (1 credit)
• Total Credits: 14
• Sophomore Year:
• Semester 3:
• CHEM 245: Fundamentals of Organic Chemistry (4 credits)
• CHEM 246: Fundamentals of Organic Chemistry Laboratory (1 credit)
• FSHN 300: Food Principles and Applications (3 credits)
• FSHN 301: Food Principles and Applications Laboratory (2 credits)
• OT 215: Medical Terminology (1 credit)
• Foundations and Perspectives (3 credits)
• Total Credits: 17
• Semester 4:
• BMS 300: Principles of Human Physiology (4 credits)
• BMS 302: Laboratory in Principles of Physiology (2 credits)
• SPCM 200: Public Speaking (3 credits)
• Select one course from:
• STAT 201: General Statistics (GT-MA1) (1 credit)
• STAT 204: Statistics With Business Applications (GT-MA1) (1 credit)
• Foundations and Perspectives (3 credits)
• Total Credits: 15
• Junior Year:
• Semester 5:
• BC 351: Principles of Biochemistry (4 credits)
• FSHN 350: Human Nutrition (4 credits)
• RRM 310: Food Service Systems-Operations (3 credits)
• Select one course from:
• CO 300: Writing Arguments (GT-CO3) (2 credits)
• CO 301B: Writing in the Disciplines: Sciences (GT-CO3) (2 credits)
• CO 301C: Writing in the Disciplines: Social Sciences (GT-CO3) (2 credits)
• JTC 300: Strategic Writing and Communication (GT-CO3) (2 credits)
• PSY 100 must be completed by the end of Semester 5.
• Total Credits: 13
• Semester 6:
• FSHN 360: Nutrition Assessment (2 credits)
• HDFS 310: Infant and Child Development in Context (3 credits)
• LIFE 205: Microbial Biology (3 credits)
• LIFE 206: Microbial Biology Laboratory (2 credits)
• MGT 305: Fundamentals of Management (3 credits)
• RRM 311: Food Service Systems-Production and Purchasing (3 credits)
• Total Credits: 16
• Senior Year:
• Semester 7:
• FSHN 450: Medical Nutrition Therapy (4 credits)
• FSHN 451: Community Nutrition (4 credits)
• FSHN 459: Nutrition in the Life Cycle (3 credits)
• HDFS 311: Adolescent/Early Adult Development in Context (3 credits)
• BC 351 must be completed by the end of Semester 7.
• Total Credits: 14
• Semester 8:
• FSHN 386A: Practicum: Food Service Management (2 credits)
• FSHN 386C: Practicum: School Nutrition (3 credits)
• FSHN 428: Nutrition Teaching and Counseling Techniques (3 credits)
• FSHN 470: Integrative Nutrition and Metabolism (3 credits)
• FSHN 492: Seminar in Dietetics and Nutrition (4 credits)
• Electives (0-2 credits)
• Total Credits: 13-15
• Program Total Credits: 120

Other:

• All-University Core Curriculum (AUCC):
• Select one course from the lists of courses in category 3D and two courses from category 3B of the AUCC, for a total of 12 credits.
• * 200 and L
• Electives:
• 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).