Graduation Requirements

Nutritional Sciences 709

All students must complete the SEBS core requirements appropriate for students majoring in nutritional sciences (Areas I through VII below), plus the additional major requirements (Area VIII A below, and one of the options described in Area VIII B below). Students must achieve grades of C or better in all required biological sciences, biochemistry, chemistry, and nutrition courses in order to enter advanced courses in nutritional sciences.

Nutritional Science students matriculating prior to the fall semester 2015 in the School of Environmental and Biological Sciences must complete the SEBS general education requirements described below in sections  I, II, III, IV, V, VI, and VII. In addition, students majoring in Nutritional Science must complete the major requirements for one of the options described in sections VIII and IX.

Students matriculating fall 2015 and after, and transfer students matriculating in 2016 and after, must complete a goal-based Core Curriculum in place of general education requirements. Courses are certified for the Core Curriculum by a faculty committee. In addition, students majoring in Nutritional Science must complete the major requirements for one of the options described in sections VIII and IX.

General Education Requirements for Students Matriculating Prior to Fall 2015

I. School Mission: Interdisciplinary Critical Analysis (3 credits)

One 3-credit Junior/Senior Colloquium (See the Degree Requirements chapter for a description of this requirement.)

II. Introductory Life and Physical Sciences

A. Life Sciences (10 credits)

  • 01:119:115-116 General Biology (4,4)
  • 01:119:117 General Biology Laboratory (2)

B. Physical Sciences (9 credits)

  • 01:160:101, 102 General Chemistry Recitation (1,1)
  • 01:160:161, 162 General Chemistry (3,3)
  • 01:160:171 Introduction to Experimentation (1)

III. Humanities and the Arts (6 credits)

See suggested courses in the Degree Requirements chapter.

IV. Multicultural and International Studies (6 credits)

See suggested courses in the Degree Requirements chapter.

  • 11:709:441 Life Span Community Nutrition (4) is required in the Dietetics, Community, and Nutrition, Food & Business options.

V. Human Behavior, Economic Systems, and Political Processes

A. Human Behavior (3 credits)

See suggested courses in the Degree Requirements chapter. Note that both 01:830:101 General Psychology (3) and 01:920:101 Introduction to Sociology (3) or 11:709:352 Nutrition and Behavior (3) are required in the dietetics option.

B. Economic Systems (3-6 credits)

  • 11:373:121 Principles and Applications of Microeconomics (3) and 11:373:122 Principles and Applications of Macroeconomics (3) are required in the food service administration option.
  • 11:373:101 Economics, People, and Environment (3) may be substituted in the nutrition and dietetics options.

C. Political Processes (3 credits)

See suggested courses in the Degree Requirements chapter.

VI. Oral and Written Communication (6 credits)

See suggested courses in the Degree Requirements chapter. 01:355:302 Scientific and Technical Writing (3) is required for the nutrition option. 01:355:303 Writing for Business and the Professions (3) is required for the food service administration option.

VII. Experience-Based Education (3-4 credits)

  • 11:300:438 Practicum in Professional Youth Work (3) is required for the community nutrition option.
  • 11:709:344 Quantity Food Production (4) is required in the dietetics; food service administration; and nutrition, food, and business options.

Students in the nutrition option must complete a minimum of 3 credits of 11:709:493,494 Problems in Nutrition (3,3) or equivalent independent research project in nutritional sciences or adviser-approved placement in cooperative education.

Nutritional Science Major Requirements for All Students Regardless of Matriculation Date

VIII. Proficiency in the Nutritional Sciences (32-64.5 credits)

A. Required Courses (3)

Quantitative Skills

See VIII B, Option requirements. Students are required to have placed at the precalculus level or above to take the required biology and chemistry courses.

Professional Ethics

Ethical aspects of nutritional sciences are incorporated into several upper-level courses through the use of case studies, research designs, and applied problems.

Additional Requirements (3)
  • 11:709:255 Nutrition and Health (3)

B. Options (59-61.5)

1. Dietetics (59)
  • 01:119:131 Microbiology for the Health Sciences (3) and 01:119:132 Microbiology for the Health Sciences Laboratory (1)
  • 01:146:356 Systems Physiology (3) or 11:067:300 (3) Integrative Physiology
  • 01:146:357 Systems Physiology Laboratory (1) or 11:067:301 (1) Integrative Physiology Laboratory
  • 01:160:209 Elementary Organic Chemistry (3)
  • 01:160:211 Elementary Organic Chemistry Laboratory (1)
  • 01:640:115 Precalculus College Mathematics (4) or equivalent
  • 01:830:101 General Psychology (3)
  • 01:960:401 Basic Statistics for Research (3)
  • 11:115:301 Introductory Biochemistry (3) or 01:694:301 Introductory Biochemistry and Molecular Biology (3)
  • 11:373:341 Management: Human Systems Development (3) or 01: 830:373 Organizational and Personnel Psychology (3)
  • 11:709:201 Introduction to Foods and Nutrition (3)
  • 11:709:202 Laboratory for Introduction to Foods (1)
  • 11:709:349 Management of Food Service Systems (3)
  • 11:709:352 Nutrition and Behavior (3) or 01:920:101 Introduction to Sociology (3)
  • 11:709:400 Advanced Nutrition I: Regulation of Macronutrient Metabolism (3)
  • 11:709:401 Advanced Nutrition II: Energy and Micronutrient Metabolism (3)
  • 11:709:405 Professional Issues in Dietetics (P/NC 1)
  • 11:709:441 Life Span Community Nutrition (4)
  • 11:709:442 Nutrition Communication (3)
  • 11:709:489 Experimental Foods (3)
  • 11:709:498 Nutrition and Disease (3)
  • 11:709:499 Nutrition Counseling (1)
2. Food Service Administration (29-31)
Required courses (17)
  • 01:119:131 Microbiology for the Health Sciences (3) and 01:119:132 Microbiology for the Health Sciences Laboratory (1)
  • 11:373:341 Management: Human Systems Development (3) or 01:830:373 Organizational and Personnel Psychology (3)
  • 11:709:201 Introduction to Foods and Nutrition (3)
  • 11:709:202 Laboratory for Introduction to Foods (1)
  • 11:709:349 Management of Food Service Systems (3)
  • 33:010:272 Introduction to Financial Accounting I (3)
Electives (4 of the following courses)
  • 11:373:231 Introduction to Marketing (3)
  • 11:373:241 Introduction to Management (3)
  • 11:373:331 Economics of Food Marketing Systems (3)
  • 11:373:371 Food Health and Safety Policy (3)
  • 11:375:403 Principles of Epidemiology (3)
  • 11:400:304 Food Analysis (4)
  • 11:400:410 Nutraceuticals in Functional Foods, Herbs, and Supplements (3)
  • 11:400:412 Food Product Development (3)
  • 11:709:226 Nutrition for the Developing Child (3)
  • 11:709:323 Nutrition for the Child in the Family and Community (3)
  • 11:709:352 Nutrition and Behavior (3)
  • 11:709:441 Life Span Community Nutrition (3)
  • 11:709:442 Nutrition Communication (3)
  • 11:709:443 Methods in Sensory Analysis (3)
  • 11:373:231 Introduction to Marketing (3)
  • 11:373:241 Introduction to Management (3)
  • 11:373:331 Economics of Food Marketing Systems (3)
  • 11:373:371 Food, Health, and Safety Policy (3)
  • 11:375:403 Principles of Epidemiology (3)
  • 11:400:304 Food Analysis (3)
  • 11:400:410 Nutritional Aspects of Food Processing (3)
  • 11:400:412 Food Product Development (3)
  • 33:011:201 Introduction to Management for Nonbusiness Majors (3)
  • 33:011:203 Introduction to Finance for Nonbusiness Majors (3)
  • 33:011:204 Principles of Business Law for Nonbusiness Majors (3)
3. Nutrition (53.5-61.5)
  • 01:146:356 Systems Physiology (3) or 11:067:300 (3) Integrative Physiology
  • 01:146:357 Systems Physiology Laboratory (1) or 11:067:301 (1) Integrative Physiology Laboratory
  • 01:160:307-308 Organic Chemistry (4,4)
  • 01:160:311 Organic Chemistry Laboratory (2)
  • 01:447:380 Genetics (4)
  • 01:640:1__-1__ CALC1-CALC2 (4,4)
  • 01:750:193-194 Physics for the Sciences (4,4) or 01:750:203-204 General Physics (3,3) and 01:750:205-206 General Physics Laboratory (1,1)
  • 01:960:401 Basic Statistics for Research (3)
  • 11:115:301 Introductory Biochemistry (3) or 11:115:403-404 General Biochemistry (4,3) or 01:694:301 Introductory Biochemistry and Molecular Biology (3) or 01:694:407-408 Molecular Biology and Biochemistry (3,3)
  • 11:709:400 Advanced Nutrition I: Regulation of Macronutrient Metabolism (3)
  • 11:709:401 Advanced Nutrition II: Energy and Micronutrient Metabolism (3)
  • 11:709:481 Seminar in Nutrition (1.5)
  • 11:709:493,494 Problems in Nutrition (3) or equivalent experiential course
  • 11:709:352 Nutrition and Behavior (3) or 11:709:363 World Food Customs and Nutrition (3) or 11:709:427 Obesity: Biology, Behavior, and Management (3) or11:709:441 Life Span Community Nutrition (3)
  • An additional, adviser-approved advanced biology course 300 or 400 level (3-4)
4. Nutrition, Food, and Business (65)
  • 11:015:442 Entrepreneurial Agriculture Colloquium (3)
  • 01:119:131,132 Microbiology for the Health Sciences and Laboratory (3,1)
  • 01:160:209,211 Elementary Organic Chemistry and Laboratory (3,1)
  • 01:355:303 Writing for Business (3)
  • 01:830:101 General Psychology (3)
  • 01:960:401 Basic Statistics for Research (3)
  • 11:373:121 Principles and Applications of Microeconomics (3)
  • 11:373:231 Introduction to Marketing (3)
  • 11:373:323 Public Policy Toward the Food Industry (3)
  • 11:373:341 Management: Human Systems Development (3) or 01:830:373 Organizational and Personnel Psychology (3)
  • 11:373:371 Food, Health, and Safety Policy (3)
  • 11:400:301 Food Processing Technologies (4)
  • 11:709:201,202 Introduction to Foods and Nutrition and Laboratory (3,1)
  • 11:709:344 Quantity Food Production (4)
  • 11:709:349 Management of Food Service Systems (3)
  • 11:709:363 World Food Customs and Nutrition (3)
  • 11:709:441 Life Span Community Nutrition (4)
  • 11:709:443 Methods in Sensory Analysis (3)
  • 11:709:489 Experimental Foods (3)
5. Community Nutrition (51-52)
  • 01:355:302 Writing for Business and the Professions (3) or 01:355:315 Writing Grant Proposals (3)
  • 01:830:101 General Psychology (3)
  • 11:300:101 Introduction to Professional Youth Work (1)
  • 11:300:301 Administration and Management of Youth Agencies (3)
  • 11:300:416 Environmental Education (3) or 11:704:416 Environmental Education (3)
  • 11:300:438 Practicum in Professional Youth Work (3)
  • 11:709:201,202 Introduction to Foods and Nutrition and Laboratory (3,1)
  • 11:709:226 Nutrition and the Developing Child (3) or 10:832:201 Principles of Public Health (3)
  • 11:709:255 Nutrition and Health (3)
  • 11:709:323 Nutrition for the Child in Family and Community (3) or 11:607:402 Building Community Partnerships (3) or 1:193:413 Community Interventions in Obesity-related Chronic Diseases (3)
  • 11:374:439 Food Safety and the American Public (3) or 11:400:422 Colloquium in Food Safety: Fads, Fact, Politics
  • 11:709:352 Nutrition and Behavior (3)
  • 11:709:441 Life Span Community Nutrition (4)
Electives (3 of the following courses):
  • 01:920:108 Minority Groups in American Society (3)
  • 01:920:272 Sociology of the Family (3)
  • 01:377:377 Exercise and Aging (3)
  • 11:709:344 Quantity Food Production (4)
  • 11:709:349 Management of Food Service Systems (3)
  • 11:709:363 World Food Customs and Nutrition (3)
  • 11:709:427 Obesity: Biology, Behavior, and Management (3)
  • 11:709:442 Nutrition Communication (3)
  • 10:762/832:101 Introduction to Policy, Planning, and Health (3)
  • 10:762:304 Poverty in the United States (3)
  • 10:762:421 Community Development (3)
  • 10:832:232 Principles of Public Health (3)
  • 10:832:252 Health and Social Justice (3)
  • 11:193:421 Wellness Behavior (3)
  • 11:374:341 Social and Ecological Aspects of Health and Disease (3)

IX. Unspecified Electives (13.5-42 credits)

In addition to courses meeting the above requirements, students can take any other courses offered by the university, for which they meet the course eligibility requirements, to bring their total number of credits to the minimum of 128 required for graduation.