Major in Nutrition and Food Science, Food Systems Concentration

Program Overview

This program is no longer available for new students due to being phased out and replaced by other concentrations within the Nutrition and Food Science major. Students who were already enrolled in the program before Fall 2022 should seek advisement to explore alternative concentrations.

Program Outline

Outline:

• **No new students are being admitted into this concentration.

• Effective Fall 2022
• 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 125 Numerical Trigonometry (GT-MA1) (1 credit)
• PSY 100 General Psychology (GT-SS3) (3 credits)
• Select one group from the following: (4 credits)
• Group A: BZ 110 Principles of Animal Biology (GT-SC2) (3 credits) and 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: (5 credits)
• CHEM 111 General Chemistry I (GT-SC2) (3 credits)
• CHEM 112 General Chemistry Lab I (GT-SC1) (3 credits)
• Total Credits: 15-16
• Semester 2:
• CO 150 College Composition (GT-CO2) (1 credit)
• FTEC 110 Food-From Farm to Table (3 credits)
• SOC 100 Introduction to Sociology (GT-SS3) (3 credits)
• Select one group from the following: (3-5 credits)
• Group A: CHEM 107 Fundamentals of Chemistry (GT-SC2) (3 credits) and 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: 15-17
• 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)
• Select one course from the following: (3 credits)
• AGRI 116/IE 116 Plants and Civilizations (GT-SS3) (1 credit)
• GES 101 Foundations of Environmental Sustainability (1 credit)
• SOC 324 Food Justice (1 credit)
• Arts and Humanities (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)
• Historical Perspectives (3 credits)
• Elective (3 credits)
• Total Credits: 15
• Junior Year:
• Semester 5:
• BC 351 Principles of Biochemistry (4 credits)
• FTEC 400 Food Safety (3 credits)
• Select one course from the following: (2 credits)
• 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)
• Arts and Humanities (3 credits)
• Elective (0-3 credits)
• Total Credits: 13-16
• Semester 6:
• FSHN 350 Human Nutrition (3 credits)
• LIFE 205 Microbial Biology (3 credits)
• LIFE 206 Microbial Biology Laboratory (2 credits)
• RRM 400 Food and Society (3 credits)
• Select one course from the following: (3 credits)
• STAT 201 General Statistics (GT-MA1) (1 credit)
• STAT 204 Statistics With Business Applications (GT-MA1) (1 credit)
• Total Credits: 14
• Senior Year:
• Semester 7:
• FSHN 386 A Practicum: Food Service Management (2 credits)
• FSHN 450 Medical Nutrition Therapy (5 credits)
• FSHN 451 Community Nutrition (3 credits)
• FSHN 455 Food Systems--Impact on Health/Food Security (4 credits)
• FSHN 459 Nutrition in the Life Cycle (4 credits)
• Total Credits: 15
• Semester 8:
• FSHN 360 Nutrition Assessment (2 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)
• Elective (3 credits)
• Total Credits: 13
• Program Total Credits: 120
• 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).