Graduation Requirements

Nutritional Sciences 709

All students must complete the SEBS core requirements appropriate for students majoring in nutritional sciences as highlighted below, plus additional course requirements based on the concentration (option) in the major. Students must achieve grades of C or better in all required biological sciences, biochemistry, chemistry, and nutrition courses to enter advanced courses in nutritional sciences. The course requirements for each of the four options in the nutritional sciences major is listed below.

SEBS Undergraduate Core Curriculum (39 credits)

Contemporary Challenges (6 credits) Two courses, one in each of the Contemporary Challenges areas: Diversities and Social Inequalities [CC-D] and Our Common Future [CC-O]

Experiential Learning (3 credits) Students must participate in a certified experience that meets this goal [EL]

Natural Sciences (6 credits) Students must take two courses, one each in two of the following areas: physical, biological, or environmental sciences [NS]

Historical Analysis (3 credits) Students must take one course [HST]

Social Analysis (6 credits) SEBS students must complete two courses, one in either social/cultural analysis or economic analysis, and one in governmental and regulatory analysis [SCL]

Arts and Humanities (3 credits) Students must complete one course [AH]

Writing and Communication (6 credits) Students must take 01:355:101 or its equivalent [WC] and one course that fulfills the learning goal, communicate effectively in modes appropriate to a discipline or area of inquiry [WCD].

Quantitative and Formal Reasoning (6 credits) Students must take two courses [QQ; QR]

A. Options in the Nutritional Sciences Major (64–88 credits)

1. Dietetics (76–77)

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 and Health (3)
5. 11:709:301 Food Safety & Sanitation in Food Service (2)
6. 11:709:345 Nutrition through the Lifespan (3)
7. 11:373:341 Organizational Dynamics (3) or equivalent
8. 11:709:400 Advanced Nutrition: Macronutrients (3)
9. 11:709:401 Advanced Nutrition: Energy & Micronutrients (3)
10. 11:709:404 Advanced Nutrition: Clinical Research Practicum (1)
11. 11:709:410 Dietetics Professional Practice (3)
12. 11:709:441 Community Nutrition (3)
13. 11:709:442 Nutrition Education & Communication (3)
14. 11:709:448 Food Production & Management (3) [EL]
15. 11:709:449 Food Service Lab (1) [EL]
16. 11:709:483 Medical Nutrition Therapy I (3)
17. 11:709:484 Nutrition Therapy Lab (1)
18. 11:709:485 Medical Nutrition Therapy II (3)
19. 11:709:489 Experimental Foods (4) or
20. 11:709:493/494 Research in Nutrition (3)
21. 01:960:401 Basic Statistics for Research or Equivalent (3)
22. 01:119:103 Principles of Biology (4)
23. 01:119:127-128 Anatomy and Physiology I & II (4, 4)
24. 01:160:161 General Chemistry I (4)
25. 01:160:162 General Chemistry II (4)
26. 01:160:171 Introduction to Experimentation Lab (1)
27. 01:160:209 Elementary Organic Chemistry (3)
28. 11:115:301 Introduction to Biochemistry (3) or 01:694:395 Biochemistry for Life Sciences (3)
29. 11:709:499 Nutritional Sciences Senior Survey (0)

Many of the science courses have prerequisites. Please see catalog descriptions.

2. Biomedical Nutrition (74.5)

1. 11:709:255 Nutrition and Health (3)
2. 11:709:400 Advanced Nutrition I (3)
3. 11:709:401 Advanced Nutrition II (3)
4. 11:709:443 Methods in Sensory Analysis (3) or 11:709:475 Nutrition and Fitness (3) or 11:709:245 Food Customs and Nutrition Equity
5. 11:709:481 Seminar in Nutrition (1.5)
6. 11:709:493 or 494 Research in Nutrition (3) [EL]
7. 11:067:300 Integrative Physiology (4) or 01:146:356, 357 Systems Physiology, Lab (3,1)
8. 01:160:161 General Chemistry I (4)
9. 01:160:162 General Chemistry II (4)
10. 01:160:171 Introduction to Experimentation Lab (1)
11. 01:160:307-308, 311 Organic Chemistry, Lab (4,4,2)
12. 01:119:115-116 General Biology I, II (4,4) [NS]
13. 01:116:117 Biological Research Laboratory (2)
14. 01:447:380 Genetics (4)
15. 01:640:135 Calculus I (4) or equivalent [QQ]
16. 11:115:301 Introductory Biochemistry (3) or 11:694:395 Biochemistry for the Life Sciences (3) or equivalent
17. 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 Lab (1,1)
18. 01:960:401 Basic Statistics for Research (3) or equivalent [QR]
19. 01/11:300 or 400 Advanced Life Sciences course (3)
20. 11:709:499 Nutritional Sciences Senior Survey (0)

Many of the science courses have prerequisites. Please see catalog descriptions.

3. Food Service Management (61–68)

1. 11:709:102 Careers in Nutrition (1)
2. 11:709:201,202 Culinary Nutrition, Lab (3,1)
3. 11:709:245 Food Customs & Nutrition Equity (3)
4. 11:709:255 Nutrition and Health (3)
5. 11:709:301 Food Safety and Sanitation in Food Service (2)
6. 11:709:345 Nutrition through the Lifespan (3)
7. 11:709:441 Community Nutrition (3)
8. 11:709:448 Food Production & Management (3) [EL]
9. 11:709:449 Food Service Lab (1) [EL]
10. 01:640:115 Precalculus or equivalent (4) (QQ)
11. 01:160:128 Chemistry of Life (3) or 01:160:161 General Chemistry I (4)
12. 01:119:103 Principles of Biology (4) or 01:119:115-117 General Biology I, II & Lab (4,4,2) [NS]
13. 11:373:121 Principles and Applications of Microeconomics (3) or equivalent [SCL]
14. 11:373:121 Principles and Applications of Macroeconomics (3) or equivalent [SCL]
15. 33:010:272 Introduction to Financial Accounting (3)
16. 11:680:201,202 Introduction to Microbiology, Lab (3,1) or equivalent
17. 11:373:341 Organizational Dynamics (3) or equivalent
18. 11:709:499 Nutritional Sciences Senior Survey (0)

12 Credits selected from:

1. 11:709:442 Nutrition Communication (3)
2. 11:709:443 Methods in Sensory Analysis (3)
3. 11:019:201 Introduction to Agriculture Business and Food Systems (3)
4. 11:019:337 Sustainability: Tackling Food Waste (3)
5. 11:373:231 Introduction to Marketing (3)
6. 11:373:331 Economics of Food Marketing Systems (3)
7. 11:373:241 Introduction to Management (3)
8. 11:373:371 Food, Health, and Safety Policy (3)
9. 11:375:403 Principles of Epidemiology (3)
10. 11:400:107 Food: From Farm to Table (3)
11. 11:400:422 Food Safety: Fads, Facts and Politics (3)
12. 11:400:423 Food Microbiology (3)
13. 33:011:201 Introduction to Management for Nonbusiness Majors (3)
14. 33:011:202 Introduction to Marketing 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)

4. Community Nutrition (66–70)

1. 11:709:102 Careers in Nutrition (1)
2. 11:709:201 Culinary Nutrition (3)
3. 11:709:202 Culinary Nutrition Lab (1)
4. 11:709:235 Introduction to Sports Nutrition or 11:709:475 Nutrition & Fitness (3)
5. 11:709:245 Food Customs & Nutrition Equity (3)
6. 11:709:255 Nutrition & Health (3)
7. 11:709:301 Food Safety & Sanitation (2)
8. 11:709:448 Food Production & Management (3) [EL]
9. 11:709:449 Food Service Lab (1) [EL]
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 General Chemistry I (4)
17. 01:160:162 General Chemistry II (4)
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)
24. 11:709:499 Nutritional Sciences Senior Survey (0)

B. Unspecified Electives

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.