College of Arts & Sciences
   

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.