Nov 23, 2024

2021-2022 Undergraduate Bulletin

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2021-2022 Undergraduate Bulletin [ARCHIVED]

Dietetics, B.S. Sequence

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Suggested Four Year Program Plan

Total Program Credits: 120

First Year (32 credits)

Fall Semester (15 credits)

FN-101 Dietetics as a Profession (1 cr.)
FN-105 Food Service Sanitation (1 cr.)
MATH-120 College Algebra (4 cr.)
Course Selective-1 : Social Responsibility and Ethical Reasoning (3 cr.)
ENGL-101 Composition 1 (3 cr.) or
ENGL-111 Honors Composition 1 (3 cr.)
SOC-110 Introductory Sociology (3 cr.) or
ANTH-220 Cultural Anthropology (3 cr.) or
SOC-375 Sociology Of Minority Groups (3 cr.)

Spring Semester (17 credits)

CHEM-135 College Chemistry I (5 cr.)
COMST-100 Fundamentals of Speech (3 cr.)
Course Selective-1 : Arts and Humanities (3 cr.)
ENGL-102 Composition 2 (3 cr.) or
ENGL-113 Honors Composition 2: Honors Seminar (3 cr.)
STAT-130 Elementary Statistics (3 cr.) or
STAT-320 Statistical Methods (3 cr.)
(recommended if planning on M.S. degree)

Second Year (29 credits)

Fall Semester (14 credits)

BIO-234 Physiology and Anatomy (4 cr.)
CHEM-201 Organic Chemistry I (4 cr.)
HT-362 Foodservice Finance and Cost Control (3 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.)
Course Selective-1 : Cross-disciplinary Issues (3 cr.)

Third Year (31 credits)

Fall Semester (16 credits)

BIO-306 General Microbiology (4 cr.)
FN-312 Nutritional Assessment (2 cr.)
FN-403 Nutrition Through the Lifecycle (3 cr.) *
FN-330 Menu Planning and Food Procurement (4 cr.)
Course Selective-1 : Arts and Humanities (3 cr.)

Spring Semester (15 credits)

BIO-362 Advanced Physiology (3 cr.)
BUMGT-304 Principles of Management (3 cr.)
FN-380 Community Nutrition (3 cr.) **
FN-415 Nutritional Issues in Gerontology (2 cr.) **
FN-432 Introduction to Research in Nutrition and Dietetics (1 cr).
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.) *
HT-324 Food Service Production and Operation (3 cr.) *
FN-370 Nutrition Education and Counseling I (3 cr.) *

Spring Semester (14 credits)

FN-371 Nutrition Education and Counseling II (3 cr.) **
FN-397C Field Experience (Seminar): Dietetics (1-2 cr.)
FN-397E Field Experience: Dietetics (1 cr.)
FN-418 Medical Nutritional Therapy II (4 cr.) **
FN-461 Multicultural Aspects of Food & Nutrition Patterns (3 cr.)
FN-355 Sports Nutrition (3 cr.) ** or
FN-410 Food & Nutrition Policy Regulation & Law (3 cr.) *
(Nutrition Selective:Taken any semester following FN-212)

Notes:

Register for field experience the spring anytime between third year and last semester. Accure the hourse in the summer or during the school year, beginning typically sophomore year through junior year. Registration for course credits is not needed to begin field experience. The IP only lasts one year.

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