Family and Consumer Science, Bachelor of Science with a Concentration in Dietetics (B.S.)
| Freshman Year | Credit Hours | |
|---|---|---|
| FRST 101 | Freshman Studies | 0 |
| ENGL 110 | Composition I | 3 |
| BIOL 120 | Principles Of Biology I | 4 |
| MATH 120 | College Algebra | 3 |
| FACS 141 | Intro to Fam & Consr Sci Sem | 1 |
| FCCS 102 | Multicultural Families & Comm. | 3 |
| PSYC 101 | Introduction to Psychology | 3 |
| CHEM 151 & CHEM 153 | General Chemistry I and General Chemistry I Laboratory | 4 |
| ENGL 111 | Composition II | 3 |
| GE History Electives | 3 | |
| MATH 121 | Trigonometry | 3 |
| SPEE 214 | Introduction To Public Speakin | 3 |
| Credit Hours | 33 | |
| Sophomore Year | ||
| AGRI 295 | Contemporary Global Studies | 3 |
| CHEM 152 & CHEM 154 | General Chemistry II and General Chemistry II Laborator | 4 |
| ECON 210 | Principles Of Microeconomics | 3 |
| DIET 210 | Introduction Human Nutrition | 3 |
| HPER 170 | Health And Wellness | 2 |
| BIOL 241 | Introduction To Microbiology | 4 |
| DIET 221 | Principles of Analysis of Food | 3 |
| DIET 275 | Seminar In Practice | 1 |
| PSYC 212 | Human Growth & Development | 3 |
| STAT 210 | Elementary Statistics I | 3 |
| Credit Hours | 29 | |
| Junior Year | ||
| BIOL 316 | Human Physiology | 3 |
| CHEM 305 | Organic Chemistry I | 3 |
| CHEM 307 | Organic Chemistry Lab I | 1 |
| DIET 311 | Nutrition in the Life Cycle | 3 |
| ENGL 302 | Engl Literature Of Renaissance | 3 |
| FACS 342 | Occupuational Family & Consume | 3 |
| DIET 322 | Meal Management | 3 |
| DIET 385 | Nutritional Biochemistry | 3 |
| DIET 410 | Nutrition Counseling Practicum | 2 |
| DIET 424 | Advanced Human Nutrition | 3 |
| HMGT 402 | Hospitality Human Resources Mg | 3 |
| Credit Hours | 30 | |
| Senior Year | ||
| DIET 422 | Nutrition And the Community | 3 |
| DIET 431 | Medical Nutrition Therapy I | 3 |
| DIET 433 | Quantity Foods | 3 |
| DIET 435 | Org & Management of Food Serv | 3 |
| Elective | 2 | |
| DIET 437 | Medical Nutrition Therapy II | 3 |
| DIET 489 | Practicum In Dietetics | 3 |
| FACS 440 | Contemp Approach To Curriculum | 3 |
| FCCS 402 | Decision Making Process In Mod | 3 |
| Elective | 3 | |
| Credit Hours | 29 | |
| Total Credit Hours | 121 | |
Substitutions must be approved by School Dean and Department Chair.
Note: Students must have a minimum GPA of 2.25 and a "C" or better is required in all Major Courses and General Education denoted with an asterisk to matriculate in this program.
General Education Requirements for the B.S. Degree
Total Requirements Semester Hours: 33
A single course may simultaneously fulfill a general education requirement and a departmental or major/minor requirement. A single course cannot be used to fulfill more than one general education requirement. Department or major/minor areas may opt to exceed the minimum credit hour requirements above.
Major Courses
A grade of “C” or better is required for all Major Courses.
| Code | Title | Credit Hours |
|---|---|---|
| DIET 210 | Introduction Human Nutrition | 3 |
| DIET 221 | Principles of Analysis of Food | 3 |
| DIET 275 | Seminar In Practice | 1 |
| DIET 311 | Nutrition in the Life Cycle | 3 |
| DIET 322 | Meal Management | 3 |
| DIET 385 | Nutritional Biochemistry | 3 |
| DIET 410 | Nutrition Counseling Practicum | 2 |
| DIET 422 | Nutrition And the Community | 3 |
| DIET 424 | Advanced Human Nutrition | 3 |
| DIET 431 | Medical Nutrition Therapy I | 3 |
| DIET 433 | Quantity Foods | 3 |
| DIET 435 | Org & Management of Food Serv | 3 |
| DIET 437 | Medical Nutrition Therapy II | 3 |
| FACS 141 | Intro to Fam & Consr Sci Sem | 1 |
| FACS 440 | Contemp Approach To Curriculum | 3 |
| FCCS 102 | Multicultural Families & Comm. | 3 |
| FCCS 402 | Decision Making Process In Mod | 3 |
| HMGT 402 | Hospitality Human Resources Mg | 3 |
| Code | Title | Credit Hours |
|---|---|---|
| CHEM 152 & CHEM 154 | General Chemistry II and General Chemistry II Laborator | 4 |
| BIOL 241 | Introduction To Microbiology | 1-4 |
| STAT 210 | Elementary Statistics I | 3 |
| CHEM 305 & CHEM 307 | Organic Chemistry I and Organic Chemistry Lab I | 4 |
| BIOL 316 | Human Physiology | 3 |
| HMGT 402 | Hospitality Human Resources Mg | 3 |
| DIET 221 | Principles of Analysis of Food | 3 |
| DIET 275 | Seminar In Practice | 1 |
| DIET 311 | Nutrition in the Life Cycle | 3 |
| DIET 322 | Meal Management | 3 |
| DIET 385 | Nutritional Biochemistry | 3 |
| DIET 410 | Nutrition Counseling Practicum | 2 |
| DIET 424 | Advanced Human Nutrition | 3 |
| DIET 422 | Nutrition And the Community | 3 |
| DIET 431 | Medical Nutrition Therapy I | 3 |
| DIET 437 | Medical Nutrition Therapy II | 3 |
| DIET 435 | Org & Management of Food Serv | 3 |
| DIET 433 | Quantity Foods | 3 |
| ECON 210 | Principles Of Microeconomics | 3 |
| Total Credit Hours | 54-57 | |
Electives
| Code | Title | Credit Hours |
|---|---|---|
| Science | ||
| BIOL 120 | Principles Of Biology I | 4 |
| CHEM 151 | General Chemistry I | 3 |
| CHEM 153 | General Chemistry I Laboratory | 1 |
| History | ||
| HIST 122 | U.S. History to 1865 | 3 |
| Humanities | ||
| SPEE 214 | Introduction To Public Speakin | 3 |
| Literature | ||
| ENGL 302 | Engl Literature Of Renaissance | 3 |
| Mathematics | ||
| MATH 120 | College Algebra | 3 |
| MATH 121 | Trigonometry | 3 |
| Social Science | ||
| ECON 210 | Principles Of Microeconomics | 3 |
| PSYC 101 | Introduction to Psychology | 3 |
| PSYC 212 | Human Growth & Development | 3 |
| Business | ||
| MISY Course Advisor Approved Course | 3 | |
| Global Studies | ||
| SPAN 110 | Elementary Spanish I | 3 |
| Wellness/Health | ||
| HPER 170 | Health And Wellness | 2 |
