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Dietetics
Requirements for the Bachelor of Science Degree
120 semester credits required for graduation
- University Requirements in Integrative Studies
- College of Agriculture & Natural Resources Requirements
- Major Requirements
- Supporting Discipline Courses
- Professional Courses
- Electives
University Requirements in Integrative Studies
Total Credits: 20
| Course | Credit |
|---|---|
| IAH – Arts & Humanities IAH 201-210 (choice) | 4 |
| IAH – Arts & Humanities IAH 211-241 (choice) | 4 |
| ISS – Social, Behavioral and Economic Sciences ISS 200-level | 4 |
| ISS – Social, Behavioral and Economic Sciences ISS 300 level | 4 |
| ISB* – Biological Sciences (alternate track required) | (3+) |
| ISP* – Physical Sciences (alternate track required) | (3+) |
| ISB/ISP* – Biological or Physical Sciences Laboratory (alternate track required) | 2 |
| Tier I Writing WRA 110-150 (choice) | 4 |
Tier II Writing requirement completed in major by HNF 300 and HNF 466 |
*Students who are enrolled in the dietetics major complete an alternative track to Integrative Studies in the Biological and Physical Sciences that consists of the following courses: Physiology 250/Biochemistry 200; Chemistry 141, 143, 161. The completion of CEM 161 and CEM 143 satisfies the laboratory requirement.
College of Agriculture & Natural Resources Requirements
Total Credits: 3
| Course | Credit |
|---|---|
| EC 201 – Introduction to Microeconomics | 3 |
| EC 202 – Introduction to Macroeconomics | 3 |
College math requirement met in the major with MTH 103 or 116 (or higher) PLUS STT 200 or 201.
Major Requirements
Total Credits: 83-84
Supporting Discipline Courses
Total Credits: 39-40
| Course | Credit |
|---|---|
| ANTR 350 – Human Gross Anatomy & Structural Biology | 3 |
| BMB 200 – Introduction to Biochemistry | 4 |
| CEM 141 – General Chemistry | 4 |
| CEM 143 – Survey of Organic Chemistry | 4 |
| CEM 161 – Chemistry Laboratory I | 1 |
| CSE 101 – Computing Concepts and Competencies | 3 |
| FSC 342 – Food Safety and HACCP | 3 |
| MGT 325 – Management Skills and Processes | 3 |
| PSL 250 – Introductory Physiology | 4 |
| PSY 101– Introductory Psychology | 4 |
| Course | Credit |
|---|---|
| MTH 103 – College Algebra | 3 |
| MTH 116 – College Algebra and Trigonometry | 4 |
| Higher Level Math | 3+ |
| Course | Credit |
|---|---|
| STT 200 – Statistical Methods | 3 |
| STT 201 – Statistical Methods with Lab | 4 |
Professional Courses
Total Credits: 44
| Course | Credit |
|---|---|
| HNF 150 – Introduction to Human Nutrition | 3 |
| HNF 300 – Experimental Approaches to Foods | 4 |
| HNF 320– Basic Skills in Dietetic Practice | 3 |
| HNF 375 – Community Nutrition | 2 |
| HNF 377 - Community Nutrition Applications | 2 |
| HNF 400 – Art and Science of Food Preparation | 2 |
| HNF 406 – Sociocultural Aspects of Food | 3 |
| HNF 440 – Foodservice Operations | 4 |
| HNF 444 – Computerized Foodservice Management Laboratory | 2 |
| HNF 445 – Foodservice Management Experience | 2 |
| HNF 453 – Nutrition and Human Development | 3 |
| HNF 461 – Advanced Human Nutrition: Carbohydrates, Lipids, Proteins | 3 |
| HNF 462 – Advanced Human Nutrition: Vitamins and Minerals | 3 |
| HNF 471 – Medical Nutrition Therapy 1 | 4 |
| HNF 472– Medical Nutrition Therapy 2 | 4 |
Elective Courses
Total Credits: 13 - 14
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