COLLEGE OF HUMAN SCIENCES - ACADEMIC ADVISING SERVICES
2013-2014 GUIDELINES FOR REGISTRATION: NSCD
Office: HS 159
Bachelor of Science in Nutritional Sciences and Dietetics
Tel: 806-742-1180
Web: http://www.depts.ttu.edu/hs/advising/
FIRST YEAR
FALL SEMESTER = 14 HOURS
(1)
(3)
(3)
(3)
(4)
HUSC
or IS
ENGL
* MATH
HIST
^# CHEM
1100
1100
1301
Intro to Human Sciences
Freshman Transition
Essentials of College Rhetoric
2300
US History to 1877
1307/1107 Principles of Chemistry & Lab
SPRING SEMESTER = 16 HOURS
(3) ^
(3) ^
(2)
(4) ^
(4) ^#
ENGL
MATH
NS
NS
CHEM
1302
2300
[S]
1201
1410
1308/1108
Advanced College Rhetoric
Statistical Methods
Introduction to Dietetics
Science of Nutrition (MAJORS sections)
Principles of Chemistry II & Lab
SECOND YEAR
FALL SEMESTER = 16 HOURS
(3)
(3) ^
(3)
(3)
(4) ^#
HIST
RHIM
POLS
NS
CHEM
2301
3322
1301
2310
2303/2103
US History from 1877
Hospitality Cost Control II
American Govt. Organization
Principles of Food Preparation
[F] Intro to Organic Chemistry & Lab
SPRING SEMESTER = 16 HOURS
(3)
(3)
(3)
(4)
(3)
^ RHIM
FDSC
POLS
ZOOL
* CFAS
3341
3303
2302
2404
2300
Hospitality Management
Food Sanitation
American Public Policy
Anatomy and Physiology II
Communication, Civility, & Ethics
THIRD YEAR
FALL SEMESTER = 15 HOURS
(3) ^ NS
(3) ^ RHIM
(3) ^ NS
(3)
HS Core:
(3) ^ NS
3302
3390
3340
3310
Survey of Biochemistry
Purchasing in Hospitality Industry
Nutrition in the Life Cycle
ADRS 2310, HDFS 2322, or PFP 3301
Essentials of Dietetic Practice
SPRING SEMESTER = 15 HOURS
[S] Dietetic Counseling Strategies
(4) ^ NS
3411
(3)
Guided Elective: NS 3325, ADRS 4329, or FCSE 3303
(2)
NS
4220
Medical Terminology
(3) ^ NS
4320
Nutritional Biochemistry
Experimental Foods
(3) ^ RHIM
4360
FOURTH YEAR
FALL SEMESTER = 16 HOURS
(3) ^
(4) ^
(2) ^
(3) ^
(4) ^#
NS
NS
NS
NS
NS
4340 [F]
3470 [F]
4201 [F]
4380
4330/4130
Medical Nutritional Therapy I
Institutional Food Systems
Professional Issues in Dietetics
Cultural Foods
Community Nutrition & Fieldwork
SPRING SEMESTER = 12 HOURS
(3)
(3)
(3)
(3)
* Humanites Elective
[S] Medical Nutritional Therapy II
^ NS
4341
^ NS
4350
Emerging Issues in Food Sci & Nutrition
Visual & Performing Arts
The above are suggested guidelines for registration. Courses in BOLD are scheduling priorities and must be taken in sequence. Students who prefer a lighter load each
semester may take courses offered during the summer sessions. Refer to the website raiderlink.ttu.edu student for updates on course offerings. This plan assumes that
the student is exempt from any additional foreign language requirement for the University Core.
NSCD is a six semester sequenced curriculum. Courses must be taken in sequence as indicated by the pre-requisites and semester offered. Acceptance into the
Didactic Program in Dietetics (DPD) at the junior level is based on overall 3.0 GPA, 3.0 GPA in NS courses, and 2.0 GPA in CHEM & ZOOL courses. For more information
check http://www.depts.ttu.edu/hs/nhr/ns/undergrad.php
LEGEND
* Refer to Univ. Core Curriculum Req. for course selection
# Concurrent enrollment is required
NOTES
^ Pre-requisites or restrictions apply
[S] Offered Spring semester only
[F] Offered Fall semester only