Natural Science Courses (27 credits)
BIOL 190 General Biology I
BIOL 223 Human Anatomy and Physiology I
BIOL 224 Human Anatomy and Physiology II
BIOL 251 Microbiology
CHEM 121
Chem 122
CHEM 220 Introductory Organic Chemistry
CHEM 220L Introductory Organic Chemistry Lab
Professional Courses (31 credits)
NUTR 220 Food Service Systems Management
NUTR 221 Quantity Food Purchasing
NUTR 223 Principles of Nutrition
NUTR 271 Introduction to Dietetics
NUTR 326 Principles of Food Science
NUTR 370 Nutrition in the Life Cycle
NUTR 426 Medical Nutrition Therapy I
NUTR 427 Medical Nutrition Therapy II
NUTR 451 Principles of Human Nutrition and Metabolism
NUTR 452 Advanced Nutrition
NUTR 470 Community Nutrition
NUTR 485 Nutrition Research and Contemporary Issues (see Core Curriculum)
Other Required Courses (12-13 credits)
HE 320 Instructional Strategies in Health and Wellness
MGT 323 Organization and Interpersonal Behavior
PSY 210 Statistical Methods OR
APST 270 Introduction to Statistical Methods OR equivalent course
COM 113 Fundamentals of Speech Communication OR
COM 329 Business and Professional Speaking
HDFS 438 Children and Families in a Multiethnic Society (see Core Curriculum)
Electives (22-26 credits)
Students should consult with their Nutrition Department advisor to select
appropriate courses.
Food Management Emphasis (Business Minor)
ECON 102 Microeconomics or
ECON 103 Macroeconomics
ACC 201 Accounting I
ACC 202 Accounting II
MKT 312 Buyer Behavior
MKT 210 Principles Marketing
ECON 304 Money & Banking or
ECON 451 Public Finance
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