Undergraduate Concentration in Foods and Nutrition

(B.S. in Family and Consumer Sciences)

Suggested Four Year Plan

 

FALL SEMESTER SPRING SEMESTER
Freshman Year
DIGN 2010 3
ENGL 1010 3
HIST 2010 3
MATH 1110 3
NUFS 1110 4
SAHE 1000 1
 
17
CHEM 1110, 1111 4
ENGL 1020 3
FACS 1010 1
HIST 2020 3
HUMANITIES ELECTIVE 3
 
14
Sophomore Year
BIOL 2210, 2211 4
CHEM 1120, 1121 4
ENGL 2010-2024 3
PSYC 2010 3
 
14
BIOL 2220, 2221 or  

ELECTIVES*

4
COMM 2200 3
ECON 2010 3
HUMANITIES ELECTIVE 3
NUFS 2110 3
 
16
Junior Year
CHEM 2010, 2011 4
MGMT 3010 3
NUFS 3120 3
NUFS 3130 3
PSYC 2180 or  
ELECTIVE* 3

 

16
BIOL 2400 4
ELECTIVE (3000-4000 level) or  

CHEM 3410, 3411

4
NUFS 3110 3
NUFS 4120 3
 
14
Senior Year
FACS 4500 3
FERM 4330 3
NUFS 3330 3
NUFS 4110 3
NUFS 4520 3
 
15
ECFS 4630 3
ELECTIVES* (3000-4000 level) or  

NUFS 4530 + 1 hr elective

5
FACS 3710 3
FACS 4600** 2
FACS 4700 1
 
14

* Students wishing to meet requirements for the Dietetics Program must replace electives with the following courses: BIOL 2220, 2221, CHEM 3410 and lab, NUFS 4530, and PSYC 2180.

** Summer only.

 

Undergraduate Concentration Courses


NUFS 1110 Food Principles and Meal Management


NUFS 2110 Elementary Nutrition


NUFS 3110 Food Science


NUFS 3120 Nutrition in the Global Community


NUFS 3130 Foodservice Equipment and Cost Control


NUFS 3330 Maternal and Child Nutrition


NUFS 4110 Advanced Nutrition


NUFS 4120 Quantity Food Procurement and Production


NUFS 4520 Foodservice Systems Management


NUFS 4530 Medical Nutrition Therapy


FACS 4600 Field Experiences in Food Service

 






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