Food and Nutrition, B.S.

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The food and nutrition degree is for students who enjoy the study of nutrition but do not desire to become registered dietitians.

A. Human Sciences Core Requirements

Six hours from:

HMS 300 - Professional Leadership in Human Sciences Credit(s): 3
HMS 100 - Foundations in Human Sciences Credit(s): 3

B. Support/Pre-Major Area

Six hours from:

BIO 130 - Principles of Cell and Molecular Biology Credit(s): 3
MTH 220 - Introduction to Probability and Statistics Credit(s): 3

Core Science Labs:

Must correspond to Core Curriculum Science courses.

CHE 133L - General Chemistry I Lab Credit(s): 1
CHE 134L - General Chemistry II Lab Credit(s): 1

C. Food and Nutrition Major Courses

Thirty hours from:

HMS 137 - Principles of Food Science Credit(s): 1
HMS 137L - Principles of Food Science Credit(s): 2
HMS 139 - Management in Meal Production Credit(s): 2
HMS 139L - Management in Meal Production Lab Credit(s): 1
HMS 239 - Introductory Nutrition Credit(s): 3
HMS 339 - Nutrition Credit(s): 3
HMS 349 - Nutrition During the Life Cycle Credit(s): 3
HMS 403 - Cultural Aspects of Food Credit(s): 3
HMS 404 - Advanced Culinary Planning and Preparation Credit(s): 1
HMS 404P - Advanced Culinary Planning and Preparation Practicum Credit(s): 2
HMS 429 - Nutrition for Sports Credit(s): 3
HMS 409 - Community Nutrition Credit(s): 3
HMS 435 - Nutrition Counseling Credit(s): 3

D. Focus Area

Focus -Non-registered Dietitian:

HMS 138 - Diet and Fitness Credit(s): 1
HMS 222 - Public Health and Safety Management Credit(s): 2
HMS 332 - Communicating Human Sciences Content Credit(s): 3
HMS 405 - Food Service Organization and Management Credit(s): 3
BIO 309 - Microbiology Credit(s): 4

Physiology Option:

Three or four hours from:

BIO 239 - Human Anatomy and Physiology II Credit(s): 4
BIO 239L - Human Anatomy and Physiology II Lab Credit(s): 1
BIO 327 - Human Physiology Credit(s): 3

Science Option:

Three or four hours from:

BIO 220 - Medical Terminology Credit(s): 3
CHE 112 - Intro to Chemistry II Credit(s): 3
CHE 112L - Intro to Chemistry II Lab Credit(s): 1
NUR 304 - Pathophysiology Credit(s): 3

Plus 12 hours from the following courses:

ANT 231 - Cultural Anthropology Credit(s): 3
COM 170 - Interpersonal Communication I Credit(s): 3
COM 355 - Health Communication Credit(s): 3
COM 406 - Professional Communication Credit(s): 3
COM 408 - Principles of Leadership Credit(s): 3
COM 435 - Intercultural Communication Credit(s): 3
COM 460 - Issues Management and Crisis Response Credit(s): 3
HMS 146 - Introduction to Human Development and Family Studies Credit(s): 3 (CDFL)
HMS 285 - Garde Manger Credit(s): 1 (Culinary)
HMS 285L - Garde Manger Lab Credit(s): 2
HMS 304 - Purchasing in the Hospitality Industry Credit(s): 3
HMS 325 - Culinary 1: Hot Food Preparation Credit(s): 1
HMS 325L - Culinary 1: Hot Food Preparation Lab Credit(s): 2
HMS 340 - Family Approach to Middle Childhood/Adolescent Development Credit(s): 3
HMS 345 - Baking, Pastry and Dessert Credit(s): 1
HMS 345L - Baking, Pastry and Dessert Lab Credit(s): 2
HMS 353 - Parenting Credit(s): 3
HMS 385 - Catering and Special Functions Credit(s): 3
HMS 459 - Family Development Credit(s): 3
HSC 121 - Core Concepts in Health Credit(s): 3
HSC 216 - Introduction to Community Health Credit(s): 3
HSC 337 - Consumer Health Credit(s): 3
HSC 345 - Prevention and Control of Diseases Credit(s): 3
MCM 205 - Media Writing Credit(s): 3
MCM 210 - Multimedia Production Credit(s): 3
MCM 309 - Feature Writing Credit(s): 3
MCM 353 - Social Media Content Production Credit(s): 3
MCM 380 - Public Relations Principles Credit(s): 3
MCM 381 - Public Relations Writing Credit(s): 3
MGT 370 - Management Principles Credit(s): 3
MGT 371 - Operations Management Credit(s): 3
MGT 373 - Human Resource Management Credit(s): 3
MGT 385 - Organizational Leadership Credit(s): 3
MGT 461 - Supervisory Management Credit(s): 3
MKT 351 - Principles of Marketing Credit(s): 3
MKT 352 - Advertising and Promotion Credit(s): 3
MKT 353 - Personal Selling Credit(s): 3
MKT 355 - Consumer Behavior Credit(s): 3
MKT 360 - Marketing of Services Credit(s): 3
SOC 137 - Introduction to Sociology Credit(s): 3
SOC 139 - Race and Ethnic Relations Credit(s): 3
SOC 305 - Sociology of Death and Dying Credit(s): 3
SOC 331 - Medical Sociology Credit(s): 3
SOC 338 - Social Problems Credit(s): 3

Up to two hours of electives

To be discussed with advisor.

Note:

* The dietetics and pre-professional focus areas are accredited by the Accreditation Council for Education in Nutrition and Dietetics, formerly the Commission on Accreditation for Dietetics Education of the Academy for Nutrition and Dietetics, formerly the American Dietetic Association, 120 S. Riverside Plaza, Suite 2000, Chicago, IL, 60606-6955, (312) 899-5400.