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Graduation Requirements

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.

Students 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.

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 (22)
  1. 11:709:255 Nutrition and Health (3)
  2. 01:160:161, 101 & 01:160:162, 102 General Chemistry I & II with Recitations (4, 4)
  3. 01:160:171 Introduction to Experimentation Laboratory (1)
  4. 01:119:115 & 01:119:116 General Biology I & II (4, 4)
  5. 01:119:117 General Biology Laboratory (2)

B. Options (59-61.5)

1. Dietetics (59)
  1. 01:119:131 Microbiology for the Health Sciences (3) & 01:119:132 Microbiology for the Health Sciences Laboratory (1)
  2. 01:146:356 Systems Physiology (3) or 11:067:300 (3) Integrative Physiology
  3. 01:146:357 Systems Physiology Laboratory (1) or 11:067:301 (1) Integrative Physiology Laboratory
  4. 01:160:209 Elementary Organic Chemistry (3)
  5. 01:640:115 Precalculus College Mathematics (4) or equivalent
  6. 01:830:101 General Psychology (3)
  7. 01:960:401 Basic Statistics for Research (3)
  8. 11:115:301 Introductory Biochemistry (3) or 01:694:301 Introductory Biochemistry and Molecular Biology (3)
  9. 11:373:101 Economics, People and the Environment (3)
  10. 11:709:201 Culinary Nutrition (3)
  11. 11:709:202 Culinary Nutrition Laboratory (1)
  12. 11:709:344 Quantity Food Production (3)
  13. 11:709:345 Nutrition Through the Life Span (2)
  14. 11:709:349 Management of Food Service Systems (3)
  15. 11:709:352 Nutrition and Behavior (3) or 01:920:101 Introduction to Sociology (3)
  16. 11:709:400 Advanced Nutrition I: Regulation of Macronutrient Metabolism (3)
  17. 11:709:401 Advanced Nutrition II: Energy and Micronutrient Metabolism (3)
  18. 11:709:405 Professional Issues in Dietetics (P/NC 1)
  19. 11:709:441 Community Nutrition (3)
  20. 11:709:442 Nutrition Communication (3)
  21. 11:709:489 Experimental Foods (4)
  22. 11:709:498 Nutrition and Disease (3)
  23. 11:709:499 Nutrition Counseling (1)
2. Food Service Administration (29-31)
Required courses (17)
  1. 01:119:131 Microbiology for the Health Sciences (3) and 01:119:132 Microbiology for the Health Sciences Laboratory (1)
  2. 11:373:341 Management: Human Systems Development (3) or 01:830:373 Organizational and Personnel Psychology (3)
  3. 11:709:201 Culinary Nutrition (3)
  4. 11:709:202 Culinary Nutrition Laboratory (1)
  5. 11:709:349 Management of Food Service Systems (3)
  6. 33:010:272 Introduction to Financial Accounting I (3)
Electives (4 of the following courses)
  1. 11:373:231 Introduction to Marketing (3)
  2. 11:373:241 Introduction to Management (3)
  3. 11:373:331 Economics of Food Marketing Systems (3)
  4. 11:373:371 Food Health and Safety Policy (3)
  5. 11:375:403 Principles of Epidemiology (3)
  6. 11:400:410 Nutraceuticals in Functional Foods, Herbs, and Supplements (3)
  7. 11:400:412 Food Product Development (3)
  8. 11:709:352 Nutrition and Behavior (3)
  9. 11:709:441 Community Nutrition (3)
  10. 11:709:442 Nutrition Communication (3)
  11. 11:709:443 Methods in Sensory Analysis (3)
  12. 11:400:410 Nutritional Aspects of Food Processing (3)
  13. 11:400:412 Food Product Development (3)
  14. 33:011:201 Introduction to Management for Nonbusiness Majors (3)
  15. 33:011:203 Introduction to Finance for Nonbusiness Majors (3)
  16. 33:011:204 Principles of Business Law for Nonbusiness Majors (3)
3. Nutrition (53.5-61.5)
  1. 01:146:356 Systems Physiology (3) or 11:067:300 (3) Integrative Physiology
  2. 01:146:357 Systems Physiology Laboratory (1) or 11:067:301 (1) Integrative Physiology Laboratory
  3. 01:160:307-308 Organic Chemistry (4,4)
  4. 01:160:311 Organic Chemistry Laboratory (2)
  5. 01:447:380 Genetics (4)
  6. 01:640:135 Calculus (4) or equivalent
  7. 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)
  8. 01:960:401 Basic Statistics for Research (3)
  9. 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)
  10. 11:709:400 Advanced Nutrition I: Regulation of Macronutrient Metabolism (3)
  11. 11:709:401 Advanced Nutrition II: Energy and Micronutrient Metabolism (3)
  12. 11:709:481 Seminar in Nutrition (1.5)
  13. 11:709:493,494 Problems in Nutrition (3) or equivalent experiential course
  14. 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) or 11:709:441 Community Nutrition (3)
  15. An additional, advisor-approved advanced biology course 300 or 400 level (3-4)
4. Nutrition, Food, and Business (65)
  1. 11:015:442 Entrepreneurial Agriculture Colloquium (3)
  2. 01:119:131,132 Microbiology for the Health Sciences and Laboratory (3,1)
  3. 01:160:209,211 Elementary Organic Chemistry and Laboratory (3,1)
  4. 01:355:303 Writing for Business (3)
  5. 01:830:101 General Psychology (3)
  6. 01:960:401 Basic Statistics for Research (3)
  7. 11:373:121 Principles and Applications of Microeconomics (3)
  8. 11:373:231 Introduction to Marketing (3)
  9. 11:373:323 Public Policy Toward the Food Industry (3)
  10. 11:373:341 Management: Human Systems Development (3) or 01:830:373 Organizational and Personnel Psychology (3)
  11. 11:373:371 Food, Health, and Safety Policy (3)
  12. 11:400:201 Principles of Food Science (3)
  13. 11:400:304 Food Analysis (4)
  14. 11:709:201,202 Culinary Nutrition and Laboratory (3,1)
  15. 11:709:344 Quantity Food Production (3)
  16. 11:709:349 Management of Food Service Systems (3)
  17. 11:709:363 World Food Customs and Nutrition (3)
  18. 11:709:441 Community Nutrition (3)
  19. 11:709:443 Methods in Sensory Analysis (3)
  20. 11:709:489 Experimental Foods (4)
5. Community Nutrition (51-52)
  1. 01:640:115 Precalculus (4) or equivalent
  2. 01:119:115-116 General Biology I & II (4, 4)
  3. 01:119:117 General Biology Laboratory (2)
  4. 01:160:161, 101 General Chemistry I & Recitation (3, 1)
  5. 01:160:162, 101 General Chemistry II & Recitation (3, 1)
  6. 01:160:171 Introduction to Experimentation Laboratory (1)
  7. 01:355:303 Writing for Business and the Professions (3) or 01:355:315 Writing Grant Proposals (3)
  8. 04:567:215 Gender, Race and Class in the Media (3)
  9. 01:830:101 General Psychology (3)
  10. 10:832:201 Principles of Public Health (3)
  11. 10:832:212 Health Disparities (3)
  12. 01:920:108 Minority Groups in American Society (3)
  13. 11:709:201,202 Culinary Nutrition and Laboratory (3,1)
  14. 11:709:255 Nutrition and Health (3)
  15. 11:709:344 Quantity Food Production (3)
  16. 11:709:345 Nutrition Through the Life Span (3)
  17. 11:709:352 Nutrition and Behavior (3)
  18. 11:709:441 Community Nutrition (3)
  19. 11:709:442 Nutrition Communication (3)
Electives (3 of the following courses):
  1. 11:193:413 Community Interventions in Obesity-Related Chronic Diseases (online, 3)
  2. 10:832:252 Health and Social Justice (online, 3)
  3. 11:607:402 Building Community Partnerships (online, 3)
  4. 01:377:377 Exercise and Aging (3)
  5. 01:920:272 Sociology of the Family (3)
  6. 10:762/832:101 Introduction to Policy, Planning, and Health (3)
  7. 10:762:304 Poverty in the United States (3)
  8. 11:193:421 Wellness Behavior (online, 3)
  9. 11:374:341 Social and Ecological Aspects of Health and Disease (3)
  10. 11:709:344 Quantity Food Production (3)
  11. 11:709:349 Management of Food Service Systems (3)
  12. 11:709:363 World Food Customs and Nutrition (3)
  13. 11:709:427 Obesity: Biology, Behavior, and Management (3)
  14. 11:709:475 Nutrition and Fitness (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 120 required for graduation.