Freshman
Year |
| Fall
Semester |
Spring
Semester |
| BIOL 211, Principles of Biology I |
3 |
BIOL 212, 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 |
Humanities or 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 |
| BIOL 255, Fund. of Human Anatomy & Phys. I |
3 |
BIOL 256, Fund. of Human Anatomy & Phys. II |
3 |
| BIOL 255L, Human Anatomy &
Phys Lab I |
1 |
BIOL 256L, Human Anatomy &
Phys Lab II |
|
| HD FS (CHS) 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 Laboratory |
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 |
FS HN 342, World Food Issues |
3 |
| 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 463, Community Nutrition |
3 |
FS HN 466, Nutr. Counseling & Educ. Methods |
3 |
| Humanities (CHS) 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 International Perspectives and U.S.
Diversity requirements by choosing three credits of coursework
from each of the university-approved lists. The approved
lists can be found at http://www.iastate.edu/~registrar/courses/ip-list.html and http://www.iastate.edu/~registrar/courses/diversity-list.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 February 2005 |
