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 (12)

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)

B. Options (61.5-75)

1. Dietetics (74-75)

3. 11:373:101 Economics, People and the Environment (3) or equivalent 
4. 11:709:102 Careers in Nutrition (1)
6. 11:709:201 Culinary Nutrition (3)
7. 11:709:202 Culinary Nutrition Lab (1)
8. 11:709:301 Food Safety and Sanitation in Food Services (2)
9. 11:709:345 Nutrition through the Lifespan (3)
10. 01:640:115 Precalculus College Mathematics (4) or equivalent
11. 01:830:101 General Psychology (3) 
12. 11:709:341 Organizational Dynamics (3) or equivalent
13. 11:709:400 Advanced Nutrition: Macronutrients (3)
14. 11:709:401 Advanced Nutriton: Micronutrients & Energy (3)    
15. 11:709:403 Advanced Nutrition: Readings for Energy and Micronutrients (1) (recommended but not required)
16. 11:709:404 Advanced Nutrition: Clinical Research Practicum (1)
17. 11:709:410 Dietetics Professional Practice (3)
18. 11:709:441 Community Nutrition (3)
19. 11:709:442 Nutrition Education and Communication (3)
20. 11:709:448 Food Production and Management (3)
21. 11:709:449 Food Service Lab (1)
22. 11:709:483 Medical Nutrition Therapy I (3)
23. 11:709:484 Nutrition Therapy Lab (1)
24. 11:709:485 Medical Nutrition Therapy II (3)
25. 11:709:489 Experimental Foods (4) or
26. 11:709:493/4 Research in Nutrition (3)
27. 01:960:401 Basic Statistics for Research (3) or equivalent
28. 01:119:103 Principles of Biology (4)
29. 01:119:127 Anatomy and Physiology I (4)
30. 01:119:128 Anatomy and Physiology II (4)
31. 01:160:209 Elementary Organic Chemistry (3)
32. 11:115:301 Introduction to Biochemistry (3) or
33. 01:694:301 Introduction to Biochemistry and Molecular Biology (3) 

2. Food Service Administration (29-31)

Required courses (17)

1. 11:709:201, 202  Culinary Nutrition, Lab (3,1) 
2. 11:709:301 Food Safety and Sanitation (2)
3. 11:709:448  Food Production and Management (3) 
4. 11:709:449  Food Service Laboratory (1)
5. 01:640:115* Precalculus (4) or equivalent 
6. 01:119:115-116  General Biology (4,4)
7. 01:119:117  General Biology Lab (2)
8. 11:680:201, 202  Introduction to Microbiology, Lab (3,1) or
9. 01:119:131, 132 Microbiology Health Science, Lab (3, 1)
10. 01:160:171 General Chemistry Lab (1)
11. 33:010:272 Introduction to Financial Accounting (3)
12. 11:373:121 Principles & Applications Microeconomics (3)
13. 11:373:122 Principles & Applications Macroeconomics (3)
14. 11:373:341 Organizational Dynamics (3) or
15. 01:830:373 Organizational and Personnel Psychology (3) 

Electives (4 of the following courses)

1. 11:709:441  Community Nutrition (3)
2. 11:709:442  Nutrition Communication (3)
3. 11:709:443  Methods in Sensory Analysis (3)
4. 11:373:231 Introduction to Marketing (3)
5. 11:373:331  Economics of Food Marketing Systems (3)
6. 11:373:241  Introduction to Management (3)
7. 11:373:371  Food, Health, and Safety Policy (3)
8. 11:375:403  Principles of Epidemiology (3)
9. 11:400:422   Food Safety: Fads, Facts, and Policies (3)
10. 11:400:423  Food Microbiology (3)
11. 33:011:201 Introduction to Management for Nonbusiness Majors(3)
12. 33:011:202 Introduction to Marketing for Nonbusiness Majors (3)
13. 33:011:203 Introduction to Finance for Nonbusiness Majors (3)
14. 33:011:204 Principles of Business Law for Nonbusiness Majors (3)

3. Biomedical Nutrition (53.5-61.5)

1. 11:067:300  Integrative Physiology (4) or 01:146:356 Systems Physiology (3) and 01:146:357 Systems Physiology Laboratory (1)
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 Research in Nutrition (3) or equivalent experiential course
14. 11:709:245 Food Customs & Nutrition Equity (3) or 11:709:427 Obesity: Biology, Behavior, and Management (3) or 11:709:441 Community Nutrition (3) or 11:709:443 Methods in Sensory Analysis (3) or 11:709:475 Nutrition and Fitness (3)
15. An additional, advisor-approved advanced biology course 300 or 400 level (3-4)

4. Community Nutrition (51-52)

1. 11:709:102 Careers in Nutrition (1) 
2. 11:709:201 Culinary Nutrition (3) 
3. 11:709: 202 Culinary Nutrition Lab (1)
4. 11:709:255 Nutrition & Health (3)  
5. 11:709:235 or 475 Introduction to Sports Nutrition or Nutrition & Fitness (3) 
6. 11:709:245 Food Customs & Nutrition Equity (3) 
7. 11:709:301 Food Safety & Sanitation (2)  
8. 11:709:448 Food Production & Management, (3) (meets Exp Ed req)  
9. 11:709:449 Food Production & Management Lab (1) (meets Exp Ed req) 
10. 11:709:345 Nutrition through the Lifespan (3) 
11. 11:709:441 Community Nutrition (3) 
12. 11:709:442 Nutrition Education and Communication (3)
13. 11:709:489 Experimental Foods (4) 
14. 01:640:115 Precalculus (4) or Calculus 
15. 01:119:103 Principles of Bio (4) (or 01:119:115-117) 
16. 01:160:161, 101 General Chemistry I & Recitation (4, 1) 
17. 01:160:162, 102 General Chemistry II & Recitation (4, 1) 
18. 01:160:171 Introduction to Experimentation Lab (1) 
19. 01:160:209 Elementary Organic Chemistry (3) 
20. 01:119:127-128 Anatomy and Physiology I & II (4, 4) (or 11:067:300 or 01:146:356, 357) 
21. 01:960:401 Basic Statistics for Research (3) or equivalent
22. 01:830:101 General Psychology (3) 
23. 01:920:272 Sociology of the Family (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.