Dietetics Major Course Descriptions
SEMESTER 1
FN 101 - Introduction to the Professions of Dietetics and Nutrition (1 cr; pass/fail) - Introduction to fields of
nutrition, dietetics, and food service administration. Educational requirements and role of the dietitian in varied
settings.
CHEM 105 - Fundamental Chemistry (5 cr) - (Two semester basic course) Fundamental principles and theories of
chemistry, including stoichiometry, atomic and molecular structure and bonding, nuclear chemistry, thermodynamics,
descriptive chemistry of nonmetals and transition metals, chemical kinetics and equilibria, introduction to organic
chemistry. 3 hrs lec, 1 hr disc, 3 hrs lab per wk. Prereq: Math 90 or placement in 100 or above. GEP: Natural Sciences
OR
CHEM 117 - General Chemistry Principles (5 cr) - (Once semester course for especially well-prepared
majors/minors). Laws and principles of chemistry including atomic and molecular structure, review of stoichiometry,
descriptive inorganic chemistry of the representative and transition elements, chemical equilibria, electrochemistry,
thermodynamics, and chemical kinetics. 3 hrs lec, 1 hr disc, 3 hrs lab per wk. Prereq: AP/IB HS chemistry with a
grade of B or better and placement into MATH 119 OR one year of HS chemistry with a grade of B or better and
placement into MATH 120; or cons chair. (I) Replaces both CHEM 105 & 106. GEP: Natural Sciences
ENGL 101 - Freshman English (3 cr) - Critical reading, logical thinking, and effective writing. Write frequently in
and out of class, using specific rhetorical strategies for a variety of purposes and audiences. Prereq: Satisfactory
placement test score. GEP: Written Communication
OR
ENGL 150 - Advanced Freshman English (3 cr) - Research and writing using appropriate rhetorical strategies for
students with potential for accelerated reading, writing, and research. Prereq: Satisfactory test scores. GEP: Written
Communication
FYS - First Year Seminar (3 cr) – A foundational course for incoming first-year students designed to introduce
critical thinking skills, orient you to the academic community and campus life, and equip you with other skills
necessary to be a successful student. Refer to GEP approved courses. GEP: First Year Seminar
SOC 101 - Introduction to Sociology (3 cr) - Sociology as special field of social science, social relations, and social
systems; the organization of societies and other human groupings; fundamentals of sociological investigation, dealing
with the underlying premises, concepts, logic, and methods of sociology. GEP: Social Sciences, U.S. Diversity
OR
ANTH 110 - Contemporary Cultural Diversity. (3 cr) - Introduces the field of cultural anthropology, and with
examples, explores the contemporary challenges faced by diverse peoples around the world. GEP: Social Sciences,
Global Awareness
SEMESTER 2
FN 151 - Contemporary Nutrition (2 cr) - Apply nutrition principles to contemporary problems in food choices and
health. GEP: Wellness
BIOL 160 - Introduction to Animal Biology (5 cr) - Anatomy, physiology, adaptation, and classification of
animals; morphology and anatomy of various types of animals. 3 hrs lec, 3 hrs lab per wk. Addl 2-hour test sections 4
times during the semester. GEP: Natural Sciences
CHEM 106 - Fundamental Chemistry (5 cr) - Continuation of 105. 3 hrs lec, 1 hr disc, 3 hrs lab per wk. Prereq:
105, Math 100 or higher. GEP: Natural Sciences
PSYC 110 - Introduction to Psychology (3 cr) - Introduction to scientific study of behavior and mental processes,
and methods used in psychological research. GEP: Social Sciences
SEMESTER 3
FN 206 - Introductory Foods (3 cr) - Introduction to basic physical and chemical properties of foods; interaction
and reaction of food in food preparation procedures; evaluate prepared products. 2 hrs lec, 3 hrs lab per wk.
CHEM 220 - Survey of Organic Chemistry (4 cr) - Systematic one semester survey of the compounds of carbon.
Does not count toward any chemistry major. 3 hrs lec, 3 hrs lab per wk. Prereq: 106 or 117.
COMM 101 - Fundamentals of Oral Communication (2 or 3 cr) - Introduction to and application of those
principles which lead to an understanding of and facility with practical discourse. GEP: Oral Communication
ENGL 202 - Sophomore English (3 cr) Analytical reading and writing and the methods of inquiry common to various
academic disciplines. Write frequently in and out of class, using suitable sources of information and appropriate
documentation methods. Prereq: 101 or equiv GEP: Written Communication
HD 265 - Human Growth and Development: A Life-Span Approach (3 cr) - Concepts, principles, and current
research findings applied to the study of growth and development from conception through death in the context of
family. Includes physical, cognitive, and emotional issues related to health. GEP: Social Sciences
SEMESTER 4
FN 253 - Introduction to Nutrition and Nutrient Metabolism (3 cr) - Basics for and use of nutrient
recommendations and dietary guidelines; digestion, metabolism, use and interrelationships of foods and nutrients.
Prereq: So st.
BIOL 385 - Human Physiology (4 cr) - Normal functions of organ systems in humans; fulfills physiology
requirements for biology, human development and nutritional sciences, physical education majors, and is
recommended as preprofessional for medical or allied health fields. 3 hrs lec, 3 hrs lab per wk. Prereq: 160;
Chemistry 101.
CHEM 260 - Elementary Biochemistry (4 cr) - Introduction to the structure and cellular reactions of the primary
constituents of living cells; for students with limited preparation in organic chemistry. 3 hrs lec, 3 hrs lab per wk. Does
not count toward chemistry major. Prereq: 220; or 326.
ECON 110 - Principles of Macroeconomics (3 cr) - Concepts of scarcity and cost; supply and demand; government
in the economy; organization and functions of businesses and cooperatives; measurement and determination of
national income; unemployment and inflation; money, banking, and financial markets; international trade and
finance. Prereq: Math 100 or equiv. GEP: Social Sciences
SEMESTER 5
FN 346 - Advanced Foods (3 cr) - Investigate interplay between food composition, chemical and physical
interactions in food preparation. Develop techniques for quantity food production with consideration of sustainable
practices. Introduce menu planning variables and demonstrate menu planning for various populations. Prereq: 106
and Chemistry 106.
FN 357 - Ecology of Foods (3 cr) - Introduction to ecology of food and food systems. Sociocultural, political and
economic influence on food choices and their environmental consequences. Overview of alterations in human diet
caused by global environmental changes including climate, toxic pollution, degradation of terrestrial and marine
environments, loss of species and biodiversity. Role of rapidly growing human populations, their food choices and
patterns of resource use. Policies for regulation, strategies for prevention, control of problems. GEP: Environmental
Responsibility
BIOL 387/587 - Human Anatomy (formerly 286) (4 cr) - Examine human anatomy using models, X-rays, charts,
computer animations, and prosected cadaver demonstrations. Complements Biol 385 to provide general background
in human structure and function. For students preparing for health care careers. 3 hrs lec, 3 hrs lab per wk. Prereq:
281 or 385 or con reg in 281 or 385.
MATH 355 - Elementary Statistical Methods (4 cr) - Fundamental concepts and techniques that underlie
applications to various disciplines, including descriptive statistics; averages; dispersion; random sampling; binomial,
normal, Student T, Chi-square, and F distributions; estimation and tests of hypothesis; linear regression and
correlation; laboratory emphasis on sampling and applications. Does not count toward math major/minor, or major for
teacher certification. Prereq: 100 or suitable placement test score. GEP: Quantitative Literacy
SEMESTER 6
FN 347 - Introduction to Food Service (4 cr) - Basic principles of food service management as applied to
commercial and noncommercial food service organizations. Impact of current social, economic, technological and
political factors on food service operations. Foodservice facility design. Prereq: 346 or con reg.
FN 373 - Nutrition Through the Life Span (3 cr) - Nutritional requirements, challenges, community nutrition
programs, and eating patterns throughout the life span. Prereq: 206, 253.
FN 393 - Educational Techniques and Research in Food and Nutrition. (3 cr) Introduction of foundational
research knowledge and skills. Learn and demonstrate theory-based program planning for group presentations,
emphasizing effective communication in different delivery systems. 1 hr lec, 2 hrs lab per wk. Prereq: 253, COMM 101
recommended. GEP: Communication in the Major
Arts, Historical Perspectives or Humanities (Choice) (3 cr) See list of GEP approved courses meeting these
categories
HP/W 312 - Exercise Physiology (3 cr) - Effects of exercises on speed, strength, skill and endurance; nature of
muscular behavior, fatigue; effects of exercise with respect to nutrition, age, sex, and occupation. Prereq: Physical
Education 271 or Biology 387, Biology 385, cons instr.
SEMESTER 7
FN 400 - Professional Issues in Dietetics (2 cr) - Didactic Program in Dietetics (DPD) prepares students for
dietetic internship to apply principles and theories to nutrition care of individuals and groups and develop skills for lifelong professional learning. Prereq: Sr st. GEP: Capstone Experience in the Major
FN 438 – Food & Nutrition Capstone (2 cr) - Theoretical & applied aspects of research design, data analysis, &
interpretation. Student teams conduct, analyze, & present an applied research project in food and nutrition. Poster
presentation of research to public expected. 2 hrs lec. Prereq: 347, 393. GEP: Capstone Experience in the Major
FN 449 - Practicum in Food Service Management (2 cr) - Demonstrate skills in quantity food production, food
safety, sanitation (HACCP), recipe standardization, nutritional analysis, financial controls, inventory management,
time and temperature relationships, food delivery, and promotions from a management perspective. 6 hrs per wk.
Permission required. May be repeated. Prereq: 347.
GEP: Experiential Learning
FN 454/654 - Medical Nutrition Therapy I (3 cr) Study the nutrition care process including nutrition assessment,
diagnosis, intervention, monitoring and evaluation. Current counseling theories; interviewing and counseling
techniques for use with various nutrition-related diagnoses. 2 hrs lec per wk. Prereq: 373, 457/657 or con reg. GEP:
Experiential Learning, Communication in the Major
FN 457/657 - Advanced Nutrition and Human Metabolism (3 cr) - Integrated study of human nutrient
physiology and metabolism. Biochemical and physiologic basis for role of nutrition in health and disease; nutritional
implications of metabolic disorders. Prereq: Chemistry 260 (must pass with a C- or better), Biology 385, or cons instr.
GEP: Communication in the Major
Arts, Historical Perspectives or Humanities (Choice) (3 cr) See list of GEP approved courses meeting these
categories
SEMESTER 8
FN 455/655 – Medical Nutrition Therapy II (4 cr) Alterations in nutritional requirements and metabolism that
accompany disease states; application of nutrition care process to nutrition-related diseases. 3 hrs lec, 2 hrs lab per
wk. Prereq: 457. GEP: Experiential Learning, Communication in the Major
FN 456/656 - Advanced Community Nutrition (4 cr) - Apply nutrition concepts in public health setting; disease
prevention and health promotion; analyze related programs and legislation with nutrition components; program
planning strategies. Prereq: 373, 357 recommended. GEP: Experiential Learning, Communication in the Major
Arts, Historical Perspectives or Humanities (Choice) (3 cr) See list of GEP approved courses meeting these
categories
BIOL 333/533 - General Microbiology (4 cr) - Morphology, physiology, classification, cultivation of bacteria and
viruses, with introduction to microbial genetics, pathogenesis, and immunology. 2 hrs lec, 4 hrs lab per wk. Prereq:
101, 130, or 160; and Chemistry 106 or 116.