First
Year |
| Fall
Semester |
Spring
Semester |
| FS HN 110, Orientation |
1 |
FS HN 167, Introduction to Human Nutrition |
3 |
| ENGL 150, Critical Thinking & Comm. |
3 |
LIB 160, Library |
0.5 |
| CHEM 163 or 177, General Chemistry |
4 |
CHEM 164 or 178, General Chemistry |
3 |
| CHEM 163L or 177L , Gen. Chem. Lab |
1 |
BIOL 212, Principles of Biology II |
3 |
| BIOL 211, Principles of Biology I |
3 |
BIOL 212L, Principles of Biology Lab II |
1 |
| Math 104, 105, 140, 142, 150 or above |
3 |
PSYCH 101, Introduction to Psychology |
3 |
| |
|
|
|
| Total credits: |
15-16 |
Total credits: |
14.5 |
| |
|
|
|
Second
Year |
| Fall
Semester |
Spring
Semester |
| CHEM 231, Elem. Organic Chem. |
3 |
BBMB 301, Survey of Biochemistry |
3 |
| CHEM 231L, Elem. Organic Chem. Lab |
1 |
FS HN 261, Fundamentals of Human Nutrition |
2 |
| BIOL 255, Fund. of Human Anatomy |
3 |
BIOL 306X or 335 Physiology |
3-5 |
| BIOL 255L, Fund. Human Anatomy Lab. |
1 |
MICRO 201, Introduction to Microbiology |
2 |
| ENGL 250, WOVE Composition |
3 |
MICRO 201L, Introductory Microbiology Lab |
1 |
| STAT 101 or 104, Statistics |
3-4 |
Humanities course |
3 |
| FS HN 203, Contemporary
Issues- FSHN |
1 |
|
|
| Total
credits: |
15-16 |
Total
credits: |
14-16 |
| |
|
|
|
Third
Year |
| Fall
Semester |
Spring Semester |
| FS HN 360, Advanced Human Nutrition |
3 |
FS HN 362, Nutrition in Growth & Development |
3 |
| FS HN 361, Nutr/Health Assessment |
2 |
HRI 380, Quantity Food Production Mgmt. |
3 |
| FS HN 340, Introduction to Dietetics |
1 |
HRI 380L, Quantity Food Prod. Experience |
2 |
| FS HN 214, Scientific Study of Food |
5 |
FS HN 342, World Food Issues |
3 |
| SP CM 212 or COMST 214, Speech |
3 |
Humanities course (CHS) or Int'l Persp. (CAg) |
3 |
| Humanities/Soc Sci (CHS) or ENV S (CAg) |
2-3 |
|
|
| Total credits: |
16-17 |
Total credits: |
14 |
| |
|
|
|
Fourth
Year |
| Fall
Semester |
Spring Semester |
| FS HN 461,Medical Nutrition & Disease I |
4 |
FS HN 464, Medical Nutrition & Disease II |
4 |
| HRI 391, Foodservice Systems Mgt. I |
3 |
HRI 392, Foodservice Systems Mgt. II |
3 |
| FS HN 411, Experimental Study of Food |
3 |
FS HN 403, Food Laws & Regulations |
2 |
| FS HN 463, Community Nutrition |
3 |
FS HN 466, Nutr. Counseling & Educ. |
3 |
| |
|
Elective (CHS) or U.S. Diversity (CAg) |
3 |
| Elective courses* |
3 -5 |
FS HN 480, Professional Seminar |
1 |
| Total credits: |
15-17 |
Total credits: |
16 |
| *Choose elective courses to be greater
than or equal to 120.5 credits. |
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 May 2007 |
