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2010-11 Undergraduate Catalog
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FOOD AND NUTRITIONAL SCIENCES MAJOR - DIETETICS EMPHASIS
108 Credits Minimum, Including 25 Upper Division (UD)
Suggested Course Sequence
| Family and Consumer Sciences Core | |||
|---|---|---|---|
| Course | Credits | ||
| 贵颁厂�1050牋Introduction to FCS |
2 | ||
| 贵颁厂�3240牋Individual & Family Developmnt |
5 | ||
| 贵颁厂�4899牋FCS Senior Capstone |
3 | ||
| SECTION CREDITS REQUIRED | 10 | ||
| General Core | |||
| Course | Credits | ||
| 贵颁厂�2365牋Food Science |
5 | ||
| 贵颁厂�3321牋Nutrition through Life Cycle |
3 | ||
| 贵颁厂�3340牋Human Nutrition |
5 | ||
| 贵颁厂�3365牋Nutrition and Meal Planning |
5 | ||
| 贵颁厂�4330牋Advanced Nutrition&Metabolism |
5 | ||
| 贵颁厂�4350牋Communty Nutrition & Education |
5 | ||
| 贵颁厂�4367牋Experimental Foods |
5 | ||
| 叠滨翱�2101牋General Biology |
5 | ||
| 叠滨翱�2129牋Human Anatomy & Physiology
(5)
叠滨翱�2130牋Human Anatomy & Physiology (5) |
10 | ||
| 叠滨翱�3351牋General Microbiology |
5 | ||
| 贬厂颁�4044牋Biomed Tests, Measrmts & Stats
(5)
惭础罢�1360牋Introduction to Statistics (5) |
5 | ||
| SECTION CREDITS REQUIRED | 58 | ||
| Choose One of the Chemistry Groups Below: | |||
| Course | Credits | ||
| 颁贬惭�1211牋General Chemistry I
(5)
颁贬惭�1330牋Organic & Biological Chemistry (5) |
10 | ||
| OR | |||
| 颁贬惭�1211牋General Chemistry I
(5)
颁贬惭�1212牋General Chemistry II (5) 颁贬惭�3371牋Organic Chemistry I (5) 颁贬惭�3372牋Organic Chemistry II (5) 颁贬惭�3373牋Organic Chemistry III (5) 颁贬惭�4361牋Biochemistry (5) 颁贬惭�4362牋Biochemistry (5) |
35 | ||
| SECTION CREDITS REQUIRED | 10 | ||
| Dietetics Specialization | |||
| Course | Credits | ||
| 础颁颁罢�2361牋Financial Accounting |
5 | ||
| 叠鲍厂�3614牋Organizatnl Behavr for Managrs
(5)
叠鲍厂�3657牋Human Resource Management (5) |
5 | ||
| 贵颁厂�2375牋Food Production & Management |
5 | ||
| 贵颁厂�3310牋The Profession of Dietetics |
2 | ||
| 贵颁厂�3350牋Counseling Theory & Skills |
3 | ||
| 贵颁厂�4340牋Medical Nutrition Therapy I
(5)
贵颁厂�4341牋Medical Nutrition Therapy II (5) |
10 | ||
| SECTION CREDITS REQUIRED | 30 | ||
| TOTAL CREDITS REQUIRED | 108 | ||
| Additional Requirements/Information: |
|---|
| For information about additional non-credit requirements in the major, refer to the major's general information page in the catalog |
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