Food and Nutrition (B.S.F.C.S.)
NOTE: This program has pending changes that are under review by the State Board of Education. This version of the program is not yet final.
Family and Consumer Sciences Undergraduate Curricular Requirements
Required course work includes the university requirements (see regulation J-3) and one of the following options.
This major prepares students for careers with government agencies, commodity groups, health and fitness agencies and businesses, and some components of the food industry. In addition, the course work provides excellent background for those wishing to pursue advanced degrees in medicine or nutrition or dietetics. Students wishing to become a Registered Dietitian Nutritionist will be prepared to apply to an accredited master’s program in nutrition and dietetics.
|ACCT 201||Introduction to Financial Accounting||3|
|BIOL 227||Anatomy and Physiology I||4|
|BIOL 228||Anatomy and Physiology II||4|
|BIOL 300||Survey of Biochemistry||3|
|FCS 205||Concepts in Human Nutrition||3|
|FCS 270||Scientific Principles of Food Preparation||3|
|FCS 275||Experimental Foods Lab||2|
|FCS 361||Advanced Nutrition||3|
|FCS 362||Introduction to Clinical Dietetics||3|
|FCS 387||Food Systems Management||3|
|FCS 389||Intro Clinical Nutrition Lab||1|
|FCS 411||Global Nutrition||3|
|FCS 463||Helping Skills in Dietetics||2|
|FCS 473||Community Nutrition||3|
|FCS 482||Quantity Food Production and Equipment||3|
|FCS 483||Quantity Food Production and Equipment Lab||2|
|FCS 486||Nutrition in the Life Cycle||3|
|FCS 492||Nutrition Education in the Life Cycle||3|
|PSYC 101||Introduction to Psychology||3|
|SOC 101||Introduction to Sociology||3|
|STAT 251||Statistical Methods||3|
|CHEM 101||Introduction to Chemistry||3|
|or CHEM 111||General Chemistry I|
|CHEM 101L||Introduction to Chemistry Laboratory||1|
|or CHEM 111L||General Chemistry I Laboratory|
|CHEM 275||Carbon Compounds||3|
|or CHEM 277||Organic Chemistry I|
|FCS 105||Individual and Family Development||3|
|or PSYC 305||Developmental Psychology|
|MATH 143||College Algebra||3-4|
|or MATH 170||Calculus I|
|Select one of the following:||4-5|
|Microbiology and the World Around Us|
and Microbiology and the World Around Us: Laboratory
and General Microbiology Lab
|Select 8 credits of FCS electives||8|
Courses to total 120 credits for this degree
- The student will be able to apply foundational sciences to food and nutrition knowledge to meet the needs of individuals, groups, and organizations.
- The student will be able to apply and integrate client/patient-centered principles and competent nutrition and dietetics practice to ensure positive outcomes when addressing real-world nutrition issues.
- The student will be able to apply food systems principles and management skills to ensure safe and efficient delivery of food.
- The student will be able to demonstrate professional behaviors and effective communication in all nutrition and dietetics interactions.
- The student will be able to apply community and population nutrition health theories when providing support to community or population nutrition programs through diverse global perspectives.
- The student will be able to integrate evidence-informed practice, critical thinking, respect for diversity, and principles of sustainability while working collaboratively to promote food and nutrition.
- The student will be able to demonstrate leadership, business, and management principles to implement and evaluate delivery of food and nutrition services.