Freshman
Year |
| Fall
Semester |
Spring
Semester |
| BIOL
201, Principles of Biology I |
3 |
BIOL
202, Principles of Biology II |
3 |
| ENGL
104, First-Year Composition I |
3 |
ENGL
105, First-Year Composition II |
3 |
| FS HN
110, Orientation |
1 |
LIB 160,
Library |
0.5 |
| PSYCH
101, Introduction to Psychology |
3 |
FS HN
167, Introduction to Human Nutrition |
3 |
| CHEM
163, General Chemistry |
4 |
College-level
Math |
3 |
| CHEM
163L, Laboratory in General Chemistry |
1 |
Social
Science |
3 |
| Total
credits: |
15 |
Total
credits: |
15.5 |
Sophomore
Year |
| Fall
Semester |
Spring
Semester |
| CHEM
231, Elementary Organic Chemistry |
3 |
BBMB
301, Survey of Biochemistry |
3 |
| CHEM
231L, Organic Chemistry Lab |
1 |
FS HN
261, Fundamentals of Human Nutrition |
2 |
| STAT
101 or 104, Statistics |
3-4 |
SP CM
212 or COMST 214, Communications |
3 |
| FS HN
203, Contemporary
Issues in FSHN |
1 |
MICRO
201, General Microbiology |
2 |
| ZOOL
255, Fund. of Human Anatomy & Phys. I |
3 |
ZOOL
256, Fund. of Human Anatomy & Phys. II |
3 |
| ZOOL
255L, Human Anatomy &
Phys Lab I |
1 |
ZOOL
256L, Human Anatomy &
Phys Lab II |
|
| HD FS
(CFCS) or ENV S (CAg) |
2-3 |
OR BBMB
311, Biochemistry Laboratory |
1-2 |
| Total
credits: |
14-16 |
Total
credits: |
14-15 |
Junior
Year |
| Fall
Semester |
Spring Semester |
| FS HN
360, Advanced Human Nutrition
& Metabolism |
3 |
FS HN
362, Nutrition in Growth & Development |
3 |
| FS HN
361, Human Nutrition Lab |
2 |
HRI 380,
Quantity Food Production Mgmt. |
3 |
| FS HN
340, Introduction to Dietetics |
1 |
HRI 380L,
Quantity Food Prod. & Service Mgmt Exp. |
2 |
| FS HN
214, Scientific Study of Food |
5 |
Humanities |
3 |
| Ethics/Humanities |
3 |
Electives* |
3-5 |
| Total
credits: |
14 |
Total
credits: |
14-16 |
Senior
Year |
| Fall
Semester |
Spring Semester |
| FS HN
461, Disease & Medical Nutr. Therapy I |
4 |
FS HN
464, Disease & Medical Nutr. Therapy II |
3 |
| HRI 391,
Foodservice Systems Mgt. |
3 |
HRI 392,
Foodservice Systems Mgt. II |
3 |
| FS HN
411, Experimental Study of Food |
3 |
FS HN
403, Food Laws, Reg. & the Reg. Process |
2 |
| FS HN
466, Nutr. Counseling & Educ. Methods |
3 |
FS HN
463, Community Nutrition |
3 |
| Humanities
(CFCS) or Elective* (CAg) |
3 |
FS HN
480, Professional Seminar |
1 |
| Total
credits: |
16 |
Elective* |
3 |
|
|
Total
credits: |
15 |
| *Choose
elective courses to be greater than or equal to 120.5 credits. |
Additional
Requirements: Students must fulfill the U.S. Diversity and International
Perspectives requirements by choosing three credits of
coursework from each of the university-approved lists. Courses
selected from these lists may also be used to fulfill other
course requirements. FS HN 463 can be used to fulfill one (but
not both) of these requirements. The approved lists can be
found at http://www.iastate.edu/~registrar/courses/div-home.html |
Note:
This sequence is only an example. The number of credits taken
each semester should be based on the individual student's situation.
Factors that may affect credit hours per semester include student
ability, employment, health, activities, and grade point considerations.
Updated April 2003 |
