December 22, 2006
TO:
Robert Mrtek, Chair
Senate Committee on Educational Policy
FROM:
Midge Grosch
Director, Programs and Academic Assessment
I am forwarding for review and action by the Senate Committee on Educational Policy the
attached Revision of the B.S. in Human Nutrition.
The proposal was approved by the Applied Health Sciences Academic Affairs Committee on
November 7, 2006.
Attachment
Cc:
J. Livermore
J. Sutton
M. Bareither
Revised, 1/11/07
1
Title:
Revision of the B.S. in Human Nutrition
Sponsor:
Department of Human Nutrition
College of Applied Health Sciences
Description:
The Department of Human Nutrition proposes the following changes to the B.S.
in Human Nutrition program, which has two concentrations: the Coordinated
Program Concentration and the Nutrition Science Concentration.
1. Increase the credit hours of the Pre-Human Nutrition course HN 110
(Foods) from 2 to 3 hours. As a result, the elective hours required in
the Pre-Human Nutrition section of the program decreases from 5 to 4.
2. Renumber HN 302 (Culture and Food, 2 hours) to HN 202 and add
this course as a requirement for the Nutrition Science Concentration
(this course is already required for the Coordinated Program
Concentration).
3. Replace the HN 396 (Independent Study in Human Nutrition), a
recommended course with HN 366 (Genetics, Nutrition and Health, 2
hours) a new required course.
A total of two additional credit hours will be added to the Coordinated Program
Concentration, increasing the hours required for the degree from 136 to 138.
There are currently 20 credit hours of electives allowed in the Nutrition Science
Concentration; the above changes would decrease the elective hours to 16 but
there would be no overall increase in the hours required for the completion of the
degree with that concentration, which remains 120.
Finally, a title change is being made to HN 200 to reflect its current content, and
this change is reflected on the attached catalog statement.
Justification:
1. The increase in credit hours for HN 110 from 2 to 3 will better reflect
increased time spent on lecture topics.
2. The change in numbering of HN 302 (Culture and Food) to HN 202 is
being made because the content is more appropriately placed at the
200-level. This will not change the credit hours or content of the
course. This course is being added to the Nutrition Science
concentration to provide a more diverse exposure to cultural issues
related to nutrition. This course will also satisfy the “Exploring World
Cultures” General Education requirement.
Revised, 1/11/07
2
3. The addition of HN 366 (Genetics, Nutrition and Health) as a required
course, is replacing the recommended HN 396 (Independent Study in
Human Nutrition), which is currently being used to present the topics
of genetics and nutrition. Adds 2 credit hours to the Coordinated
Program Concentration; no change in credit hours to the Nutrition
Science Concentration as 2 credits will be eliminated from the elective
category.
Catalog Statement: The new catalog statement has been updated to reflect the
current requirements for this program. See attachment.
Minority Impact Statement: None
Budgetary and Staff Implications: None
Library Resources Implications: None
Space Implications: None
Unit Approval Date: October 20, 2006
College Approval Date: November 7, 2006
Proposed Effective Date: Fall 2007
Human Nutrition Courses (HN)
HN 110 Foods. 3 hours. The principles of food components, component interactions,
food selection, preparation and service. (change credit hours from 2 to 3)
HN 200 Nutritional Assessment. 3 hours. Introduction to the dietetic profession
including the nutritional care process. Emphasis on developing basic skills in medical
terminology, nutritional assessment, interviewing, counseling and recording.
Prerequisites: HN 196 and admission to the undergraduate program in Human
Nutrition, or consent of the instructor. (change title)
HN 202 Culture and Food. 2 hours. Provides a perspective on factors that affect the
development of food habits, similarities and differences across cultures, and how the use
of foods provides a window to multiculturalism. (renumber from HN 302)
HN 366 Genetics, Nutrition and Health. 2 hours. A presentation of the basic
approaches to molecular and genetic analyses with an emphasis on their relevancy to
issues of human nutrition and health. Prerequisites: BIOS 100; and CHEM 101 or
CHEM 112; and junior standing or above; or approval of the department. (new course)
Revised, 1/11/07
3
Department of Human Nutrition
650 Applied Health Sciences Building (AHSB)
312-996-8055
sheehan@uic.edu
http://www.ahs.uic.edu/ahs/php/?sitename=hn
Administration: Main Office 312–996–8055
Student Services and Academic Advising: 312–355–
1908
The Department of Human Nutrition offers two major
concentrations (the coordinated program concentration
and the nutrition science concentration) that lead to the
Bachelor of Science degree. The coordinated program
concentration focuses on the practice of nutrition (i.e.,
dietetics). Upon successful completion of the program,
students are eligible to take the Registration
Examination of the Commission on Dietetic Registration
to become a Registered Dietitian (RD). The nutrition
science concentration focuses on intensive study in
biological and physical sciences as a basis for
understanding the science of nutrition and the
relationships between nutrients and human health.
Department of Human Nutrition
same
same
kndept@uic.edu
http://www.ahs.uic.edu/hn
Administration: Main Office 312–996–8055
Student Services and Academic Advising: 312–355–1908
Same
B.S. in Human Nutrition
same
Coordinated Program Concentration
same
Accredited by the American Dietetic Association, the
coordinated program requires students to complete six
semesters of full-time study, which includes classroom
work in conjunction with clinical experiences provided
at a variety of locations throughout the Chicagoland
area.
same
The coordinated program prepares graduates for entrylevel positions as dietitians in a variety of employment
settings such as health care institutions, government
organizations, business, industry, and community health
agencies. With experience or advanced education, career
opportunities can be found in research, education, or
private practice. The employment outlook for dietitians
is projected to grow in the twenty-first century.
same
Dietitians provide nutritional care to people in health
and disease throughout the life cycle in accordance with
their nutritional requirements and food habits. Dietitians’
activities include the provision of direct inpatient and
outpatient services as well as community program
planning and evaluation, clinical protocol development,
and research. Therefore, a dietitian must be
knowledgeable in the biological and physical sciences,
psychology, sociology, education, and management and
must have expertise in food habits, food composition,
food service, science of food and nutrition, energy and
nutrient needs, program development and evaluation,
same
Revised, 1/11/07
4
and research methods. Dietitians counsel clients, work
with other members of the health care team in providing
nutritional care in the clinical setting, and work with
consumers in wellness programs and community
agencies. Management of personnel, budgets, food
operations, and consumer-oriented services in the food
or health care industry are other areas for dietitians.
Nutrition Science Concentration
same
Academic programs in human nutrition deal with the
human body’s basic life support system. The research
and teaching is focused on the sciences of nutrition,
physiology, biochemistry, and molecular biology and the
application of knowledge in these disciplines to the
maintenance of health and well-being of humans
throughout their lives. The curriculum offers a wide
range of courses on the nutritional and epidemiological
aspects of human diseases, a broad perspective on
human biology (including cultural factors), and a strong
clinical orientation. The nutrition science concentration
prepares students for graduate study in nutrition,
medicine, and dentistry, and can be tailored to meet the
American Dietetic Association Didactic Program in
Dietetics requirements for entrance in a dietetic
internship.
same
Transfer Admission Requirements
same
Students seeking admission to the Bachelor of Science
in Human Nutrition programs must meet these minimum
requirements:
same



Sixty semester or 90 quarter hours of
acceptable academic credit
Cumulative grade point average of 2.50/4.00
Successful completion of all the Pre-Human
Nutrition Studies courses offered by the
College of Liberal Arts and Sciences or the
equivalents
The applicants’ personal characteristics, motivation,
academic background, and work experiences are factors
evaluated in selecting candidates for admission into the
coordinated program through recommendation and a
required essay.
same
Degree Requirements—Both Concentrations
same
To earn a Bachelor of Science in Human Nutrition
degree from UIC, students need to complete University,
college, and department degree requirements. The
Department of Human Nutrition offers two major
concentrations:
same

Coordinated Program
Revised, 1/11/07
5

Nutrition Science
The Department of Human Nutrition degree
requirements for both concentrations are outlined below.
Students should consult the College of Applied Health
Sciences section for additional degree requirements and
college academic policies.
Pre-Human Nutrition Course Requirements
Courses
Hours
ENGL 160—English Composition I
3
ENGL 161—English Composition II
3
COMM 100—Fundamentals of Human
Communication
3
Humanities electives
6
PSCH 100—Introduction to Psychology
4
SOC 100—Introduction to Sociology
3
SOC 201—Introductory Sociological Statistics 4
CHEM 112—General College Chemistry I
5
CHEM 130—Survey of Organic and
Biochemistry
5
BIOS 100—Biology of Cells and Organisms 5
BIOS 350—General Microbiology a
3
BIOS 351—Microbiology Laboratory a
2
b
MATH 121—Precalculus Mathematics
5
HN 110—Foods
2
HN 196—Nutrition
2
Electivesc
5
Total Hours—Pre-Human Nutrition Course
Requirements
60
a
Students are required to complete CHEM 130 as a
prerequisite for these courses. See CHEM 130 course
description for more details.
b
Completion of MATH 121 may be satisfied through
placement exam or CLEP.
c
Recommended elective: introductory courses in
macroeconomics, computer science, anthropology, or
any other social science course. One of these courses
must be selected from the Course Distribution
Requirements Chart in the College of Liberal Arts and
Sciences section of the catalog.
same
Degree Requirements— Coordinated Program
Concentration
Degree Requirements— Coordinated Program
Concentration
B.S. in Human Nutrition—Coordinated
Program Degree Requirements
Hours
Pre-Human Nutrition Course Requirements
60
Coordinated Program Required Courses
76
Total Hours—B.S. in Human Nutrition—
Coordinated Program
136
Pre-Human Nutrition Course Requirements
See previous section Pre-Human Nutrition Course
Requirements for a list of courses to meet this
B.S. in Human Nutrition—Coordinated
Program Degree Requirements
Pre-Human Nutrition Course Requirements
Coordinated Program Required Courses
Total Hours—B.S. in Human Nutrition—
Coordinated Program
same
Revised, 1/11/07
Pre-Human Nutrition Course Requirements
Courses
ENGL 160—English Composition I
ENGL 161—English Composition II
COMM 100—Fundamentals of Human
Communication
Humanities electives
PSCH 100—Introduction to Psychology
SOC 100—Introduction to Sociology
SOC 201—Introductory Sociological Statistics
CHEM 112—General College Chemistry I
CHEM 130—Survey of Organic and
Biochemistry
BIOS 100—Biology of Cells and Organisms
BIOS 350—General Microbiology a
BIOS 351—Microbiology Laboratory a
MATH 121—Precalculus Mathematicsb
HN 110—Foods
HN 196—Nutrition
Electivesc
Total Hours—Pre-Human Nutrition Course
Requirements
same
Hours
3
3
3
6
4
3
4
5
5
5
3
2
5
3
2
4
60
Hours
60
78
138
6
requirement.
Coordinated Program Required Courses
Courses
Hours
HN 200—Nutrition Care Planning
3
HN 300—Science of Foods
3
HN 302—Culture and Food
2
HN 306—Nutrition Education
4
HN 308—Nutritional Science I
3
HN 309—Nutritional Science II
3
HN 311—Nutrition during the Lifecycle
3
HN 312—Nutrition during the Lifecycle
Practicum
2
HN 320—Clinical Nutrition I
4
HN 321—Clinical Practice I
2
HN 330—Quantity Food Production
3
HN 332—Food Service Management
2
HN 335—Food Service Practicum
4
HN 340—Seminar
1
HN 341—The Research Process
2
HN 413—Principles of Delivering Public
Health
Nutrition Services
3
HN 420—Clinical Nutrition II
2
HN 421—Clinical Practice II
4
HN 422—Clinical Nutrition III
2
HN 423—Clinical Practice III
5
HN 450—Professional Practice
6
BCHE 307—Fundamentals of Biochemistry
3
MVSC 251—Human Physiological Anatomy I 5
MVSC 252—Human Physiological Anatomy II 5
Total Hours—Coordinated Program
Required Courses
76
Sample Course Schedule— Coordinated Program
Junior Year
Fall Semester
Hours
BCHE 307—Biochemistry
3
MVSC 251—Human Physiological Anatomy I 5
HN 200—Nutrition Care Planning
3
HN 308—Nutrition Science
3
Total Hours
14
Spring Semester
Hours
MVSC 252—Human Physiological Anatomy II 5
HN 309—Nutrition Science
3
HN 330—Quantity Food Production
3
HN 413—Principles of Delivery of Public
3
Health Nutrition
Revised, 1/11/07
Coordinated Program Required Courses
Courses
HN 200—Nutritional Assessment (title change)
HN 202—Culture and Food (renumber)
HN 300—Science of Foods
HN 306—Nutrition Education
HN 308—Nutritional Science I
HN 309—Nutritional Science II
HN 311—Nutrition during the Lifecycle
HN 312—Nutrition during the Lifecycle
Practicum
HN 320—Clinical Nutrition I
HN 321—Clinical Practice I
HN 330—Quantity Food Production
HN 332—Food Service Management
HN 335—Food Service Practicum
HN 340—Seminar
HN 341—The Research Process
HN 366—Genetics, Nutrition and Health (new)
HN 413—Principles of Delivering Public Health
Nutrition Services
HN 420—Clinical Nutrition II
HN 421—Clinical Practice II
HN 422—Clinical Nutrition III
HN 423—Clinical Practice III
HN 450—Professional Practice
BCHE 307—Fundamentals of Biochemistry
MVSC 251—Human Physiological Anatomy I
MVSC 252—Human Physiological Anatomy II
Hours
3
2
3
4
3
3
3
2
4
2
3
2
4
1
2
2
3
2
4
2
5
6
3
5
5
Total Hours—Coordinated Program Required
Courses
78
Sample Course Schedule— Coordinated Program
Junior Year
Fall Semester
BCMG307—Biochemistry
MVSC 251—Human Physiological Anatomy I
HN 200—Nutritional Assessment
HN 308—Nutrition Science I
Total Hours
Hours
3
5
3
3
14
Spring Semester
MVSC 252—Human Physiological Anatomy II
HN 309—Nutrition Science II
HN 330—Quantity Food Production
Hours
5
3
3
7
Total Hours
14
Senior Year
Fall Semester
HN 300—Science of Food
HN 302—Food and Culture
HN 311—Nutrition During Lifecycle
HN 320—Clinical Nutrition I
HN 332—Food Service Management
Total Hours
Hours
3
2
3
4
2
14
Spring Semester
HN 306—Nutrition Education
HN 335—Foodservice Practice
HN 340—Seminar
HN 341—The Research Process
HN 420—Clinical Nutrition II
HN 422—Clinical Nutrition III
Total Hours
Hours
4
4
1
2
2
2
16
Summer Semester:
HN 321—Clinical Nutrition Practice I (2 cr)
HN 421—Clinical Nutrition Practice II (4 cr)
Total Hours
Hours
2
4
6
Fall Semester:
HN 312—Nutrition During Lifecycle Practice
HN 423—Clinical Nutrition Practice III
HN 450—Professional Practice
Total Hours
Hours
2
5
6
13
Degree Requirements— Nutrition Science
Concentration
HN 413—Principles of Delivery of Public Health
3
Nutrition
Total Hours
14
Senior Year
Fall Semester
HN 300—Science of Food
HN 202—Culture and Food
HN 311—Nutrition During Lifecycle
HN 320—Clinical Nutrition I
HN 332—Food Service Management
HN 366—Genetics, Nutrition and Health
Total Hours
Hours
3
2
3
4
2
2
16
Spring Semester
HN 306—Nutrition Education
HN 335—Foodservice Practice
HN 340—Seminar
HN 341—The Research Process
HN 420—Clinical Nutrition II
HN 422—Clinical Nutrition III
Total Hours
Hours
4
4
1
2
2
2
15
Summer Semester:
HN 321—Clinical Nutrition Practice I (2 cr)
HN 421—Clinical Nutrition Practice II (4 cr)
Total Hours
Hours
2
4
6
Fall Semester:
HN 312—Nutrition During Lifecycle Practice
HN 423—Clinical Nutrition Practice III
HN 450—Professional Practice
Total Hours
Hours
2
5
6
13
Degree Requirements— Nutrition Science Concentration
B.S. in Human Nutrition—Nutrition Science
Degree Requirements
Hours
Pre-Human Nutrition Course Requirements
60
Nutrition Science Required Courses
60
Total Hours—B.S. in Human Nutrition—
Nutrition Science
120
Pre-Human Nutrition Course Requirements
See previous section Pre-Human Nutrition Course
Requirements for a list of courses to meet this
requirement.
B.S. in Human Nutrition—Nutrition Science
Degree Requirements
Pre-Human Nutrition Course Requirements
Nutrition Science Required Courses
Total Hours—B.S. in Human Nutrition—
Nutrition Science
same
Nutrition Science Required Courses
Courses
HN 200—Nutrition Care and Planning
Nutrition Science Required Courses
Courses
Hours
HN 200—Nutritional Assessment (title change) 3
HN 202—Culture and Food (new)
2
Revised, 1/11/07
Hours
3
8
Hours
60
60
120
HN 300—Science of Foods
3
HN 308—Nutritional Science I
3
HN 309—Nutritional Science II
3
HN 311—Nutrition during the Lifecycle
3
HN 320—Clinical Nutrition I
4
HN 340—Seminar
1
HN 341—The Research Process
2
HN 413—Principles of Delivering Public
Health
3
Nutrition Services
HN 420—Clinical Nutrition II
2
BCHE 307—Fundamentals of Biochemistry
3
MVSC 251—Human Physiological Anatomy I 5
MVSC 252—Human Physiological Anatomy II 5
Electivesa
20
Total Hours—Nutrition Science Required
60
Courses
a
Elective courses will depend upon students’ postgraduation goals.
Sample Course Schedule—Nutrition Science
Junior Year
Fall Semester
BCHE 307—Biochemistry
MVSC 251—Human Physiological Anatomy I
HN 200—Nutrition Care Planning
HN 308—Nutrition Science
Total Hours
Hours
Hours
3
5
3
3
14
Spring Semester
Hours
MVSC 252—Human Physiological Anatomy II 5
HN 309—Nutrition Science
3
HN 413—Principles of Delivery of Public
Health
Nutrition
3
Elective(s)
3
Total Hours
14
Senior Year
Fall Semester
HN 300—Science of Food
HN 311—Nutrition During Lifecycle
HN 320—Clinical Nutrition I
HN 396—Genetics
Revised, 1/11/07
Hours
Hours
3
3
4
2
HN 300—Science of Foods
3
HN 308—Nutrition Science I
3
HN 309—Nutrition Science II
3
HN 311—Nutrition during the Lifecycle
3
HN 320—Clinical Nutrition I
4
HN 340—Seminar
1
HN 341—The Research Process
2
HN 366—Genetics, Nutrition and Health (new) 2
HN 413—Principles of Delivering Public Health
3
Nutrition Services
HN 420—Clinical Nutrition II
2
BCMG 307—Fundamentals of Biochemistry
3
MVSC 251—Human Physiological Anatomy I
5
MVSC 252—Human Physiological Anatomy II 5
Electivesa
16
Total Hours—Nutrition Science Required
60
Courses
a
Elective courses will depend upon students’ postgraduation goals.
Sample Course Schedule—Nutrition Science
Junior Year
Fall Semester
BCMG 307—Biochemistry
MVSC 251—Human Physiological Anatomy I
HN 200—Nutritional Assessment
HN 308—Nutrition Science I
Total Hours
Hours
Hours
3
5
3
3
14
Spring Semester
MVSC 252—Human Physiological Anatomy II
HN 309—Nutrition Science II
Hours
5
3
HN 413—Principles of Delivery of Public Health
Nutrition
3
Electives
3
Total Hours
14
Senior Year
Fall Semester
HN 202—Culture and Food
Hours
Hours
2
HN 300—Science of Food
HN 311—Nutrition During Lifecycle
HN 320—Clinical Nutrition I
3
3
4
HN 366—Genetics, Nutrition and Health
Electives
Total Hours
2
3
17
9
Elective(s)
Total Hours
Spring Semester
HN 340—Seminar
HN 341—The Research Process
HN 420—Clinical Nutrition II
Elective(s)
Total Hours
Revised, 1/11/07
4
16
Hours
1
2
2
11
16
Spring Semester
Hours
HN 340—Seminar
HN 341—The Research Process
HN 420—Clinical Nutrition II
Elective(s)
Total Hours
1
2
2
10
15
10