BS in Nutrition Suggested Study Plan
Sophomore (Year 1)
Fall
| Number | Course | Cr. |
|---|---|---|
| BIO201 | General Biology I | 3 |
| BIO201B | General Biology I Lab | 1 |
| ENG202 | Advanced Academic English (LAC) | 3 |
| CHM200 | Essentials of Chemistry | 3 |
| LAC | PSY | 3 |
| LAC | 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 | Art of Public Communication | 3 |
| CSC201 | Computer Application | 1 |
| Total | 15 |
Summer (optional)
| Number | Course | Cr. |
|---|---|---|
| LAC | 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 Assessment | 2 |
| LAC | 3 | |
| Total | 15 |
Spring
| Number | Course | Cr. |
|---|---|---|
| BIO222/NUT222 | Microbiology: A Human Perspective | 3 |
| NUT335 | Food Service and Safety Management | 3 |
| NUT468 | Management Systems in Dietetics | 2 |
| STA205 | Biostatistics | 3 |
| NUT379 | Food Microbiology Lab | 1 |
| NUT357 | Meal Planning | 1 |
| LAC | 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 |
| NUT 368 | Food Processing Lab | 1 |
| NUT499R | Senior Study Research in Nutrition | 3 |
| LAC | 3 | |
| Total | 16 |
Spring
| Number | Course | Cr. |
|---|---|---|
| NUT430 | Nutrition in the 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 |
| LAC | 3 | |
| Total | 15 |