Nutrition and Food Science (B.S.)

General Requirements for Degree

• COMM Elective (300+) - 3
• Approved Concentration Electives* -35
• MGMT 300+ - 3

• AGRI 340 - Junior Seminar (Lec. 1, Cr. 1)
• AGRI 401 - Agricultural Statistics (Lec. 3, Lab. 3, Cr. 4)
• AGRI 441 - Seminar (Lec. 1, Cr. 1)
• BIOL 101 - Introduction to Biology I (Lec. 3, Cr. 3)
• CHEM 101 - General Chemistry I (Lec. 3, Lab. 3, Cr. 4)
• CHEM 102 - General Chemistry II (Lec. 3, Lab. 3, Cr. 4)
• CHEM 265 - Basic Biochemistry (Lec. 3, Cr. 3)
• CHEM 211 - Elements of Organic Chemistry (Lec. 3, Cr. 3)
• COMM 201 - Fundamentals of Public Speaking (Lec. 3, Cr. 3)
• ENGL 101 - English Composition I (Lec. 3, Cr. 3)
• ENGL 102 - English Composition II (Lec. 3, Cr. 3)
• FFND 101 - Freshman Foundations (Lec. 1, Lab. 1, Cr. 1)
• GOVT 201 - American Government (Lec. 3, Cr. 3)
• MBIO 201 - Microbiology (Lec. 3, Lab. 2, Cr. 4)
• MAAP 200 - Midpoint Assessment of Academic Progress Examination
• ORIN 101 - Freshman Orientation (Cr. 0)
• PSYC 101 - Introduction to Psychology (Lec. 3, Cr. 3)
• STAT 231 - Elementary Probability and Statistical Inference (Lec. 3, Cr. 3)

•  

• MATH 113 - College Algebra

• or

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

•  

• HIST 201 - American History to 1877 (Lec. 3, Cr. 3)

• or

• HIST 202 - American History since 1877 (Lec. 3, Cr. 3)

•  

• NFSC 111 - Food Science (Lec. 2, Lab. 2, Cr. 3)
• NFSC 131 - Nutrition (Lec. 3, Cr. 3)
• NFSC 232 - Foodservice Systems Management I (Lec. 3, Cr. 3)
• NFSC 255 - Introduction to Nutrition and Food Science (Lec. 1, Cr. 1)
• NFSC 341 - Food Science II (Lec. 2, Lab. 2, Cr. 3)
• NFSC 343 - Quantity Food Production (Lec. 2, Lab. 6, Cr. 5)
• NFSC 357 - Food and Culture (Lec. 3, Cr. 3)

•  

• NFSC 459 - Dietetic Field Experience (Lab. 10, Cr. 3)

• or

• NFSC 460 - Field Experience in Nutrition and Food Science (Lab. 10, Cr. 3)

•  

• Select one of the following:

• ART 351 - Visual Arts Survey (Lab. 6, Cr. 3)
• ART 361 - Art History: Ancient through Medieval (Lec. 3, Cr. 3)
• ART 362 - Art History: Renaissance through Romanticism (Lec. 3, Cr. 3)
• ART 363 - Art History: Origins of Modern Art (Lec. 3, Cr. 3)
• MUSC 315 - Music Appreciation (Lec. 3, Cr. 3)
• MUSC 318 - Music in Today’s Societies (Lec. 3, Cr. 3)
• MUSC 319 - Composers of African Descent (Lec. 3, Cr. 3)

Total Hours for Degree: 120