Programs
BS in Nutrition and Dietetics Coordinated Program Suggested Study Plan
Sophomore (Year 1)
Fall
|
Number |
Course |
Cr. |
|
BIO201 |
General Biology I |
3 |
|
BIO201B |
General Biology Lab |
1 |
|
ENG202 |
Advanced Academic English |
3 |
|
CHM200 |
Essentials of Chemistry |
3 |
|
PSY— |
PSY201 (Introduction to Psychology) |
3 |
|
or |
|
PSY202 (Child Psychology) |
3 |
|
LAS— |
Elective (LAS)** |
3 |
|
Total |
|
16 |
Spring
|
Number |
Course |
Cr. |
|
BIO260 |
Human Anatomy and Physiology |
3 |
|
BIO261 |
Human Anatomy and Physiology Lab |
1 |
|
CHM310 |
Basic Organic Chemistry |
3 |
|
CHM313 |
Organic Chemistry I Lab |
1 |
|
NUT201 |
Fundamentals of Human Nutrition |
3 |
|
COM203 |
Fundamentals of Oral Communication |
3 |
|
CSC201 |
Computer Applications |
1 |
|
Total |
|
15 |
Summer (optional)
|
Number |
Course |
Cr. |
|
LAS |
Elective (LAS)** |
3 |
|
Total |
|
3 |
Junior (Year 2)
Fall
|
Number |
Course |
Cr. |
|
BCH300 |
Essentials of Biochemistry |
3 |
|
NUT301 |
Community Nutrition |
3 |
|
NUT312 |
Food Chemistry |
3 |
|
NUT313 |
Food Analysis Lab |
1 |
|
NUT356 |
Nutrition Status Assessment |
2 |
|
LAS— |
Digital Cultures |
3 |
|
Total |
|
15 |
Spring
|
Number |
Course |
Cr. |
|
BIO222/NUT222 |
Microbiology in Nutrition |
3 |
|
NUT335 |
Foodservice and Safety Management |
3 |
|
NUT468 |
Management Systems in Dietetics |
2 |
|
STA205 |
Biostatistics |
3 |
|
NUT379 |
Food Microbiology Lab |
1 |
|
NUT357 |
Meal Planning |
1 |
|
LAS— |
Elective (LAS)** |
3 |
|
Total |
|
16 |
Senior (Year 3)
Fall
|
Number |
Course |
Cr. |
|
NUT422 |
Medical Nutrition Therapy I |
3 |
|
NUT423 |
Medical Nutrition Therapy I Lab |
1 |
|
NUT401 |
Advanced Human Nutrition |
3 |
|
NUT367 |
Food Processing |
2 |
|
NUT368 |
Food Processing Lab |
1 |
|
NUT499 |
Senior Study in Nutrition |
3 |
|
LAS— |
Change Makers* |
3 |
|
Total |
|
16 |
Spring
|
Number |
Course |
Cr. |
|
NUT430 |
Nutrition in Life Cycle |
3 |
|
NUT424 |
Medical Nutrition Therapy II |
3 |
|
NUT425 |
Medical Nutrition Therapy II Lab |
2 |
|
NUT445 |
Counseling Communication Skills |
2 |
|
NUT346 |
Quantity Food Production |
2 |
|
LAS— |
|
3 |
|
Total |
|
15 |
Senior (Year 4)
Fall
|
Number |
Course |
Cr. |
|
NUT597 |
Dietetic Practicum I |
12 |
|
NUT580 |
Dietetic Practice Seminar I |
1 |
|
Total |
|
13 |
Spring
|
Number |
Course |
Cr. |
|
NUT598 |
Dietetic Practicum II |
12 |
|
NUT570 |
Ethics for Dietetic Practice |
1 |
|
NUT585 |
Dietetic Practice Seminar II |
1 |
|
Total |
|
14 |
* Change Makers (6 credits)
Any course from this category could be taken, except LAS202 (Sustainable Food Systems).
** LAS Electives (6 credits)
The 6 credits of Liberal Arts could be taken from any LAS category.