120.5 total semester credits required - Department of Food Science and Human Nutrition

(9.5) COMMUNICATIONS and LIBRARY
(3) ENGL 104 First-Year Composition I
(3) ENGL 105 First-Year Composition II
(3) SP CM 212 Fundamentals of Public Speaking
or [ COMST 214 Professional Communication
(.5) LIB 160 Library Instruction

(6-7) MATHEMATICAL SCIENCES
(3) MATH College-level math (104, 105, 140, 150, or above)
(3-4) STAT 101 Principles of Statistics
or [ STAT 104 Introduction to Statistics

(9) PHYSICAL SCIENCES
(4) CHEM 163 General Chemistry
(1) CHEM 163L Laboratory in General Chemistry
(3) CHEM 231 Elementary Organic Chemistry
(1) CHEM 231L Laboratory in Elementary Organic Chemistry

(19) BIOLOGICAL SCIENCES
(3) BBMB 301 Survey of Biochemistry
(3) BIOL 201 Principles of Biology I
(3) BIOL 202 Principles of Biology II
(2) MICRO 201 General Microbiology
(3) ZOOL 255 Fund. of Human Anatomy & Phys. I
(3) ZOOL 256 Fund. of Human Anatomy & Phys. II
(2) ZOOL255L or 256L Anatomy & Physiology Labs
or [ BBMB 311 Biochemistry Laboratory

(11-18) HUMANITIES and SOCIAL SCIENCES*
(11-12) College of Agriculture (CAg) students:
(2-3) ENV S 120 or 201 - Environmental Issues
(3) PSYCH 101 Introduction to Psychology
(3) Humanities or Social Science course
(3) Humanities course
or

(18) College of Family & Consumer Sciences (CFCS) students
(3) HD FS 102, 270, or 349
(3) PSYCH 101 Introduction to Psychology
(9) Humanities courses
(3) Social Sciences

(3) ETHICS* -CFCS students:  Ethics courses listed on the Humanities list can be used to meet both Humanities and Ethics requirements.

(40) FOOD SCIENCE AND HUMAN NUTRITION
(1) FS HN 110 Orientation
(3) FS HN 167 Introduction to Human Nutrition
(1) FS HN 203 ContemporaryIssues in FSHN
(5) FS HN 214 Scientific Study of Food
(2) FS HN 261 Fundamentals of Human Nutrition
(1) FS HN 340 Introduction to Dietetics
(3) FS HN 360 Advanced Human Nutrition and Metabolism
(2) FS HN 361 Human Nutrition Laboratory
(3) FS HN 362 Nutrition in Growth and Development
(2) FS HN 403 Food Laws, Regulations, and the Regulatory Process
(3) FS HN 411 Experimental Study of Food
(4) FS HN 461 Disease & Medical Nutrition Therapy I
(3) FS HN 463 Community Nutrition
(3) FS HN 464 Disease & Medical Nutrition Therapy II
(3) FS HN 466 Nutrition Counseling & Educ. Methods
(1) FS HN 480 Professional Seminar in FSHN

(11) MANAGEMENT
(3) HRI 380 Quantity Food Production Management
(2) HRI 380L Quantity Food Production and Service Management Experience
(3) HRI 391 Foodservice Systems Management I
(3) HRI 392 Foodservice Systems Management II

(7-12) ELECTIVES- Select from any university courses to ensure completion of greater than or equal to 120.5 total credits by graduation.

ADDITIONAL REQUIREMENTS: 
Students must fulfill the International Perspectives and U.S. Diversity requirements by selecting coursework from approved lists. These courses may also be used to fulfill other area requirements. FS HN 463 can be used to fulfill either the International Perspectives or U.S. Diversity requirement, but not both;  approved lists can be found at http://www.iastate.edu/~registrar/courses/div-home.html

 *Links to approved humanities, social sciences, and ethics courses

Note:  CFCS core requirements are met with FS HN 167, HRI 391, and HD FS course choice.