Agricultural Sciences-Dietetics Concentration

Freshman Fall - 16 hours

• AGEC 201 - Introduction to Agricultural Economics (Lec. 3, Cr. 3)
• AGRI 111 - Introduction to Agriculture (Lec. 1, Cr. 1)
• ENGL 101 - English Composition I (Lec. 3, Cr. 3)
• NFSC 131 - Nutrition (Lec. 3, Cr. 3)
• ORIN 101 - Freshman Orientation (Cr. 0)
• PSYC 101 - Introduction to Psychology (Lec. 3, Cr. 3)

•  

  Choose one of the following:

• MATH 113 - College Algebra (Lec. 2, Lab. 2, Cr. 3)
• MATH 170 - Precalculus College Algebra (Lec. 3, Cr. 3)

Freshman Spring - 15 hours

• BIOL 225 - Human Anatomy and Physiology I (Lec. 3, Lab. 3, Cr. 4)
• CHEM 101 - General Chemistry I (Lec. 3, Lab. 3, Cr. 4)
• ENGL 102 - English Composition II (Lec. 3, Cr. 3)
• NFSC 255 - Introduction to Nutrition and Food Science (Lec. 1, Cr. 1)
• SOCL 201 - Introductory Sociology (Lec. 3, Cr. 3)

Sophomore Fall - 15 hours

• BIOL 226 - Human Anatomy and Physiology II (Lec. 3, Lab. 3, Cr. 4)
• CHEM 102 - General Chemistry II (Lec. 3, Lab. 3, Cr. 4)
• NFSC 232 - Fundamentals of Quantity Food Production (Lec. 3, Cr. 3)

• 
  Choose one of the following:

• AGRI 101 - Introduction to Plant Science (Lec. 3, Lab. 3, Cr. 4)
• ANSC 101 - General Animal Science (Lec. 3, Lab. 3, Cr. 4)

Sophomore Spring - 16 hours

• BIOL 201 - Microbiology for Nursing and Allied Health (Lec. 3, Lab. 2, Cr. 4)
• CHEM 211 - Elements of Organic Chemistry (Lec. 3, Cr. 3)
• COMM 201 - Fundamentals of Public Speaking (Lec. 3, Cr. 3)
• NFSC 111 - Introduction to Food Science (Lec. 2, Lab. 2, Cr. 3)
• STAT 231 - Elementary Probability and Statistical Inference (Lec. 3, Cr. 3)

Junior Fall - 14 hours

• AGEC, AGEN, AGRI, AGRO, ANSC, ENSC, NFSC, NRCM, or WMGT Elective (300/400 Level) - 3 hours

• AGRI 340 - Junior Seminar (Lec. 1, Cr. 1)
• NFSC 257 - Nutrition Across the Lifespan (Lec. 3, Cr. 3)
• NFSC 349 - Nutrition Assessment (Lec. 1, Cr. 1)
• NFSC 354 - Community Nutrition (Lec. 3, Cr. 3)
• NURS 302 - Human Pathophysiology (Lec. 3, Cr. 3)

Junior Spring - 15 hours

• History General Education Elective  - 3 hours
• English Literature General Education Elective  - 3 hours

• CHEM 265 - Basic Biochemistry (Lec. 3, Cr. 3)
• NFSC 341 - Advances in Food Science and Technology (Lec. 2, Lab. 2, Cr. 3)
• NFSC 412 - Food Laws, Standards, and Regulations (Lec. 3, Cr. 3)

Senior Fall - 15 hours

• Fine Arts General Education Elective   - 3 hours

• NFSC 343 - Quantity Food Production (Lec. 1, Lab. 4, Cr. 3)
• NFSC 350 - Nutrition Counseling and Education (Lec. 3, Cr. 3)
• NFSC 351 - Human Nutrition and Metabolism (Lec. 3, Cr. 3)
• NFSC 352 - Medical Nutrition Therapy I (Lec. 3, Cr. 3)

Senior Spring - 14 hours

• AGRI 401 - Agricultural Statistics (Lec. 3, Lab. 3, Cr. 4)
• AGRI 441 - Seminar (Lec. 1, Cr. 1)
• NFSC 356 - Management in Nutrition and Food Science (Lec. 3, Cr. 3)
• NFSC 450 - Medical Nutrition Therapy II (Lec. 3, Cr. 3)
• NFSC 459 - Dietetic Field Experience (Lab. 10, Cr. 3)

Notes:

• Students must earn a 2.8 overall and degree GPA.
• Students must earn a grade of ‘C’ or better in BIOL 201, BIOL 225, BIOL 226, CHEM 211, CHEM 265, NURS 302, PSYC 101, and SOCL 201, as well as in all AGEC, AGEN, AGRI, AGRO, ANSC, NFSC, NRCM, and WMGT courses. 

General Notes

• All Baccalaureate degrees must include 40 hours at the 300/400 level.
• All Baccalaureate degrees require at least one course from the life sciences and one course from the physical sciences categories in Area C of the General Education Core Curriculum.
• All Baccalaureate degrees must include 12 hours of Writing Enriched courses in the General Education Core Curriculum and 6 hours in the major.
• All Associate degrees must include 6 hours of Writing Enriched courses in the General Education Core Curriculum and 3 hours in the major.