Curriculum
in Nutritional Science
Administered by the Department of Food Science and Human Nutrition.
| Cr.
|
Degree Requirements*
|
| 9.5 |
Interpersonal and
public communication skills
Engl 104, 105; Lib 160; ComSt 214 or Sp Cm 212 |
| 54-59 |
Mathematical, physical,
and life sciences
4 cr. calculus (2 semesters preferred); Stat 101 or 104; Chem
177, 177L, 178; 331, 331L, 332, 332L; Phys 111, 112; Biol 201,
201L, 202, 202L, 301, 302; Micro 302, 302L; Zool 355 |
| 11 |
Humanities and social
science
Env S 201; select additional credits with at least 3 cr. of
humanities and 3 cr. in social science |
| 3 |
Ethics |
| 29-30
|
Food science
and human nutrition
FS HN 110, 203, 214, or 311; 261, 360, 362, 463 or 466 or 565;
480; select at least 11 additional credits from FS HN 361, 403,
412, 419 or 519, 463, 464, 466, 490C, 553, 554, 562, 565, 575 |
| 8-14 |
Free electives |
| 120.5 |
Total credits |
| |
| *Additional
requirement: Students must fulfill international perspectives,
U.S. diversity, and ethics requirements by selecting coursework
from approved lists. These courses may be used to fulfill other
area requirements. |
| Typical Program
for the First Year |
| Cr.
|
Fall |
| 5 |
General Chemistry-Chem
177, 177L |
| 4 |
Principles of Biology-Biol
201, 201L |
| 3 |
First-Year Composition-Engl
104 |
| 4 |
Calculus |
| 1 |
Orientation-FS HN 110 |
| Cr. |
Spring |
| 4 |
Principles of Biology-Biol
202, 202L |
| 3 |
First-Year Composition-Engl
105 |
| 3-4 |
Calculus or Elective |
| 3 |
General Chemistry-Chem
178 |
| 0.5 |
Library-Lib 160 |
| 1 |
Contemporary Issues
in FS HN- FS HN 203 |
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