Apr 25, 2024

2020-2021 Undergraduate Bulletin

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2020-2021 Undergraduate Bulletin [ARCHIVED]

Dietetics, B.S. Sequence

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Suggested Four Year Program Plan

Total Program Credits: 120

First Year (30-31 credits)

Fall Semester (14 credits)

ENGL-101 Composition 1 (3 cr.) or
ENGL-111 Honors Composition 1 (3 cr.)
FN-101 Dietetics as a Profession (1 cr.)
FN-210 Issues and Ethics in Food and Nutrition (3 cr.)
MATH-120 Introductory College Mathematics I (4 cr.)
Course Selective-1 : Social and Behavioral Sciences (3 cr.)

Spring Semester (16-17 credits)

ENGL-102 Composition 2 (3 cr.) or
ENGL-113 Honors Composition 2: Honors Seminar (3 cr.)
CHEM-135 College Chemistry I (5 cr.)
COMST-100 Fundamentals of Speech (3 cr.)
Course Selective-2 : Arts and Humanities (3 cr.)
STAT-130 Elementary Statistics (3 cr.) or
STAT-320 Statistical Methods (3 cr.)

Second Year (30-32 credits)

Fall Semester (14 credits)

BIO-234 Physiology and Anatomy (4 cr.)
CHEM-201 Organic Chemistry I (4 cr.)
FN-105 Food Service Sanitation (1 cr.)
HT-150 Institutional Food Purchasing (2 cr.)
PSYC-110 Introduction to Psychology (3 cr.)

Spring Semester (15 credits)

CHEM-311 Biochemistry (4 cr.)
FN-207 Medical Terminology (1 cr.)
FN-212 Nutrition (3 cr.)
FN-240 Food Science (4 cr.)
FN-244 Farm to Fork: Food Issues (3 cr.)

Summer Semester (1-3 credits)

FN-397E Field Experience: Dietetics (1 cr.) or
HT-450 Food Service Administration (3 cr.)

Third Year (31-33 credits)

Fall Semester (15 credits)

BIO-306 General Microbiology (4 cr.)
BUMGT-304 Principles of Management (3 cr.)
FN-312 Nutritional Assessment (2 cr.)
FN-413 Maternal and Child Nutrition (3 cr.)
FN-415 Nutritional Issues in Gerontology (3 cr.)

Spring Semester (15 credits)

BIO-362 Advanced Physiology (3 cr.)
HT-362 Foodservice Finance and Cost Control (3 cr.)
FN-330 Menu Planning and Food Procurement (4 cr.)
FN-360 Nutrition Counseling: A Team Approach (3 cr.)
Course Selective-1 : Arts and Humanities (3 cr.)

Summer Semester (1-3 credits)

FN-397E Field Experience: Dietetics (1 cr.) or
HT-450 Food Service Administration (3 cr.)

Fourth Year (27 credits)

Fall Semester (13 credits)

FN-320 Advanced Nutrition (3 cr.)
FN-408 Preprofessional Development in Dietetics and Nutrition (1 cr.)
FN-417 Medical Nutritional Therapy I (3 cr.)
FN-461 Multicultural Aspects of Food & Nutrition Patterns (3 cr.)
HT-324 Food Service Production and Operation (3 cr.)

Spring Semester (14 credits)

FN-380 Community Nutrition (3 cr.)
FN-397C Field Experience (Seminar): Dietetics (1-2 cr.)
FN-406 Nutrition Education (3 cr.)
FN-418 Medical Nutritional Therapy II (4 cr.)
FN-355 Sports Nutrition (3 cr.) or
FN-410 Food & Nutrition Policy Regulation & Law (3 cr.)