|
Total credit hours of college level courses required for graduation: 126
Required Departmental Courses (53 credits)
NFSC |
103.105 |
Introduction to Food Science |
Lecture/Lab |
4 |
NFSC |
104,106 |
Introduction to Nutrition |
Lecture/Lab |
4 |
NFSC |
209/211 |
Food Processing |
Lecture/Lab |
4 |
NFSC |
313 |
Nutrition in the Life Cycle |
|
3 |
NFSC |
316 |
Community Nutrition |
Lecture/Lab |
4 |
NFSC |
317 |
Advanced Nutrition |
|
3 |
NFSC |
320,321 |
Nutrition Education |
Lecture/Lab |
4 |
NFSC |
322/323 |
Nutrition assessment, |
Lecture/lab |
4 |
NFSC |
374,375 |
Geriatric Nutrition |
Lecture/Lab |
3 |
NFSC |
421,423 |
Therapeutic Nutrition I |
Lecture/Lab |
4 |
NFSC |
422,424 |
Therapeutic Nutrition II |
Lecture/Lab |
4 |
NFSC |
426,428 |
Food Systems Management I |
Lecture/Lab |
3 |
NFSC |
427,429 |
Food Systems Management II |
Lecture/Lab |
3 |
NFSC |
442,444 |
Food Chemistry |
Lecture/Lab |
4 |
NFSC |
490 |
Senior Seminar and Research |
|
2 |
Supporting Courses (37 Credits)
1507-111,112 |
General Chemistry I,II |
Lecture |
6 |
1507-113,114 |
General Chemistry I,II |
Lab |
2 |
1507-231,232 |
Organic Chemistry I,II |
Lecture |
6 |
1507-233,234 |
Organic Chemistry I,II |
Lab |
4 |
1507-260,261 |
Biochemistry |
Lecture/Lab |
4 |
1535-247 |
Statistics |
Lecture |
3 |
1401-111,113 |
Fundamentals of Anatomy and Physiology-I |
Lecture/Lab |
4 |
1401-112,114 |
Fundamentals of Human anatomy and Physiology II |
Lecture/Lab |
4 |
1401-244,245 |
Clinical Microbiology |
Lecture/lab |
4 |
University-Wide Requirements (36 Credits)
Social Sciences |
|
6 |
Fine Arts |
|
3 |
Foreign Language |
|
6 |
1167-105 |
Intro. to Logic |
3 |
1133-111,112 |
English Composition I,II |
6 |
1133-211,212 |
Literature and Advanced Writing I,II |
6 |
1535-113,114 |
Precalculus with Trigonometry I,II |
6 |
PS Recommended Social Science courses: introduction to Psychology and Introduction to Sociology. |
