Nutrition and Food Science (NFS) Major

Print Degree Planner (opens a new window) |

C. Y. Wang, Head
Department of Nutrition, Food Science and Hospitality
SNF 425
605-688-5161
e-mail: cy.wang@sdstate.edu

Requirements for Nutrition and Food Science Major – Dietetics Specialization:

Bachelor of Science in Family and Consumer Sciences

Freshman Year:

SGR Goal 2: Oral Communication Credits: 3
* (Fall or Spring)
SGR Goal 4: Humanities and Arts/Diversity Credits: 3
* (Fall or Spring)
SGR Goal 5: Mathematics Credits: 3
* (Fall: Mathematics 102 or Higher)
IGR Goal 2: Personal Wellness Credits: 2-3
** (Fall or Spring)

CHEM 112 - General Chemistry I (COM) Credits: 3
* (Fall)
CHEM 112L - General Chemistry I Lab (COM) Credits: 1
* (Fall)
CHEM 114 - General Chemistry II (COM) Credits: 3
* (Spring)
CHEM 114L - General Chemistry II Lab (COM) Credits: 1
* (Spring)
ECON 202 - Principles of Macroeconomics (COM) (G) Credits: 3
* (Spring)
ENGL 101 - Composition I Credits: 3
* (Fall or Spring)
FCS 101 - FCS-Professional Foundations Credits: 1
(Fall)
NFS 141 - Foods Principles Credits: 4
(Spring)
NFS 141L - Foods Principles Lab Credits: 0
(Spring)
PSYC 101 - General Psychology (COM) Credits: 3
* (Fall)

Sophomore Year:

SGR Goal 4: Humanities and Arts Credits: 3
* (Spring)

ACCT 210 - Principles of Accounting I (COM) Credits: 3
(Spring)
BIOL 221 - Human Anatomy (COM) Credits: 4
(Fall)
BIOL 221L - Human Anatomy Lab (COM) Credits: 0
(Fall)
BIOL 325 - Physiology (COM) Credits: 4
(Spring)
BIOL 325L - Physiology Lab (COM) Credits: 0
(Spring)
CHEM 326 - Organic Chemistry I (COM) Credits: 3
(Fall)
CHEM 326L - Organic Chemistry I Lab (COM) Credits: (1-2)
(Fall)
ENGL 201 - Composition II Credits: 3
* (Spring)
MICR 231 - General Microbiology (COM) Credits: 4
(Fall)
MICR 231L - General Microbiology Lab (COM) Credits: 0
(Fall)
NFS 321 - Human Nutrition Credits: 3
(Fall)
NFS 323 - Nutrition Across the Life Cycle Credits: 3
(Spring)
NURS 201 - Medical Terminology Credits: 1
(Fall)

Junior Year:

CHEM 464 - Biochemistry I (COM) Credits: 3
(Fall)
CHEM 464L - Biochemistry I Lab (COM) Credits: 1
(Fall)
HDFS 241 - Family Relations Credits: 3
(Spring)
HFM 251 - Foodservice Sanitation Credits: 1
(Fall)
HFM 465 - Cost Controls in Hospitality Industry Credits: 3
(Spring)
NFS 322 - Assessment Skills in Nutrition Credits: 3
(Fall)
NFS 322L - Assessment Skills in Nutrition Lab Credits: 0
(Fall)
NFS 341 - Food Science Credits: 4
(Fall)
NFS 341L - Food Science Lab Credits: 0
(Fall)
NFS 380 - Foodservice Operations and Purchasing Management Credits: 3
(Fall)
NFS 381 - Quantity Food Production and Service Credits: 3
(Spring)
NFS 381L - Quantity Food Production and Service Lab Credits: 0
(Spring)
NFS 422-522 - Advanced Human Nutrition Credits: 4
(Spring)

Choose one of the following:

HSC 445 - Epidemiology Credits: 3
(Spring)
STAT 281 - Introduction to Statistics (COM) Credits: 3
(Spring)

Summer:

NFS 495 - Practicum Credits: (1-3)
(taken summer between Junior and Senior year)

Senior Year:

IGR Goal 1: Land and Natural Resources Credits: 3
** (Fall)
IGR Goal 3: Social Responsibility/Cultural and Aesthetic Awareness Credits: 3
** (Spring)
Electives Credits: 3-4
(Fall)

FCSE 421 - Adult Education Credits: 3
(Spring)
NFS 423-523 - Medical Nutrition Therapy I Credits: 3
(Fall)
NFS 423L-523L - Medical Nutrition Therapy I Lab Credits: 0
(Fall)
NFS 424-524 - Community Nutrition Credits: 3
(Spring)
NFS 424L-524L - Community Nutrition Lab Credits: 0
(Spring)
NFS 425-525 - Medical Nutrition Therapy II Credits: 3
(Spring)
NFS 425L-525L - Medical Nutrition Therapy II Lab Credits: 0
(Spring)
NFS 481 - Food Science, Dietetics, and Hospitality Human Resources Management Credits: 3
(Fall)
NFS 490-590 - Seminar (AW) Credits: (1-2)
(Fall)

Note:

A grade of “C” or better is required in all courses with a NFS or HFM prefix.

Requirements for Nutrition and Food Science Major - Food Science Specialization:

Bachelor of Science in Family and Consumer Sciences

Freshman Year:

SGR Goal 2: Oral Communication Credits: 3
* (Fall or Spring)
SGR Goal 3: Social Sciences/Diversity Credits: 3
* (Fall or Spring)
IGR Goal 3: Social Responsibility/Cultural and Aesthetic Awareness Credits: 3
** (Fall)

CHEM 112 - General Chemistry I (COM) Credits: 3
(Fall)
CHEM 112L - General Chemistry I Lab (COM) Credits: 1
(Fall)
CHEM 114 - General Chemistry II (COM) Credits: 3
(Spring)
CHEM 114L - General Chemistry II Lab (COM) Credits: 1
(Spring)
ENGL 101 - Composition I Credits: 3
* (Fall or Spring)
FCS 101 - FCS-Professional Foundations Credits: 1
(Fall)
MATH 115 - Precalculus (COM) Credits: 5
* (Spring)
NFS 151 - Food Safety and Technology Credits: 3
(Spring)

Sophomore Year:

SGR Goal 4: Humanities and Arts/Diversity Credits: 3
* (Spring)

AS 241 - Introduction to Meat Science Credits: 3
(Spring)
AS 241L - Introduction to Meat Science Lab Credits: 0
(Spring)
CHEM 326 - Organic Chemistry I (COM) Credits: 3
(Fall)
CHEM 326L - Organic Chemistry I Lab (COM) Credits: (1-2)
(Fall)
CHEM 328 - Organic Chemistry II (COM) Credits: 3
(Spring)
CHEM 328L - Organic Chemistry II Lab (COM) Credits: (1-2)
(Spring)
ECON 202 - Principles of Macroeconomics (COM) (G) Credits: 3
* (Spring)
ENGL 201 - Composition II Credits: 3
* (Spring)
NFS 111 - Food, People and the Environment Credits: 3
** (Fall)
NFS 141 - Foods Principles Credits: 4
(Spring)
NFS 141L - Foods Principles Lab Credits: 0
(Spring)
NFS 341 - Food Science Credits: 4
(Fall)
NFS 341L - Food Science Lab Credits: 0
(Fall)
PHYS 111 - Introduction to Physics I (COM) Credits: 4
(Spring)
PHYS 111L - Introduction Physics I Lab (COM) Credits: 0
(Spring)

Junior Year:

SGR Goal 4: Humanities and Arts/Diversity Credits: 3
* (Spring)
IGR Goal 2: Personal Wellness Credits: 2-3
** (Fall or Spring)

CHEM 332 - Analytical Chemistry (COM) Credits: 3
(Spring)
CHEM 332L - Analytical Chemistry Lab (COM) Credits: 1
(Spring)
CHEM 464 - Biochemistry I (COM) Credits: 3
(Fall)
CHEM 464L - Biochemistry I Lab (COM) Credits: 1
(Fall)
DS 313 - Technical Control of Dairy Products I Credits: 3
(Fall)
DS 313L - Technical Control of Dairy Products I Lab Credits: 0
(Fall)
MATH 121 - Survey of Calculus (COM) Credits: 4
(Fall)
MICR 231 - General Microbiology (COM) Credits: 4
(Spring)
MICR 231L - General Microbiology Lab (COM) Credits: 0
(Spring)
NFS 351 - Principles of Food Processing Credits: 3
(Fall)
NFS 351L - Principles of Food Processing Lab Credits: 0
(Fall)
NFS 360 - Food Chemistry Credits: 4
(Spring)
NFS 360L - Food Chemistry Lab Credits: 0
(Spring)
STAT 281 - Introduction to Statistics (COM) Credits: 3
(Spring)

Senior Year:

Electives Credits: 0-1
(Spring)

AST 443 - Food Processing and Engineering Fundamentals Credits: 3
(Fall)
AST 443L - Food Processing and Engineering Fundamentals Lab Credits: 0
(Fall)
DS 422 - Technical Control of Dairy Products II Credits: 4
(Spring)
DS 422L - Technical Control of Dairy Products II Lab Credits: 0
(Spring)
HDFS 241 - Family Relations Credits: 3
(Spring)
MICR 311 - Food Microbiology Credits: 4
(Fall)
MICR 311L - Food Microbiology Lab Credits: 0
(Fall)
NFS 321 - Human Nutrition Credits: 3
(Spring)
NFS 450-550 - Food Analysis Credits: 4
(Spring)
NFS 450L-550L - Food Analysis Lab Credits: 0
(Spring)
NFS 451-551 - New Food Product Development Credits: 4
(Fall)
NFS 451L-551L - New Food Product Development Lab Credits: 0
(Fall)
NFS 481 - Food Science, Dietetics, and Hospitality Human Resources Management Credits: 3
(Fall)
NFS 490-590 - Seminar (AW) Credits: (1-2)
(Fall)

Note:

A grade of “C” or better is required in all courses with a NFS or HFM prefix.

Students must take the proficiency examination after completing 48 credits. English 101, and a course in each of the General Education areas of social science, mathematics, natural science, and humanities and arts must be taken prior to taking this exam.

Requirements for Nutrition and Food Science Major - Nutritional Sciences Specialization:

Bachelor of Science in Family and Consumer Sciences

Freshman Year:

SGR Goal 1: Written Communication Credits: 3
* (Spring)
SGR Goal 5: Mathematics Credits: 3
* (Fall)
SGR Goal 2: Oral Communication Credits: 3
* (Fall)

BIOL 151 - General Biology I (COM) Credits: 4
(Fall)
BIOL 151L - General Biology I Lab (COM) Credits: 0
(Fall)
BIOL 153 - General Biology II Credits: 4
(Spring)
BIOL 153L - General Biology II Lab (COM) Credits: 0
(Spring)
CHEM 112 - General Chemistry I (COM) Credits: 3
(Fall)
CHEM 112L - General Chemistry I Lab (COM) Credits: 1
(Fall)
CHEM 114 - General Chemistry II (COM) Credits: 3
(Spring)
CHEM 114L - General Chemistry II Lab (COM) Credits: 1
(Spring)
FCS 101 - FCS-Professional Foundations Credits: 1
(Fall)
NFS 141 - Foods Principles Credits: 4
(Spring)
NFS 141L - Foods Principles Lab Credits: 0
(Spring)

Sophomore Year:

SGR Goal 1: Written Communication Credits: 3
* (Spring)
SGR Goal 3: Social Science/Diversity Credits: 6
* (Fall and Spring)
SGR Goal 4: Humanities and Arts/Diversity Credits: 6
* (Fall and Spring)
IGR Goal 2: Personal Wellness Credits: 2-3
** (Fall)

BIOL 221 - Human Anatomy (COM) Credits: 4
(Fall)
BIOL 221L - Human Anatomy Lab (COM) Credits: 0
(Fall)
CHEM 326 - Organic Chemistry I (COM) Credits: 3
(Fall)
CHEM 326L - Organic Chemistry I Lab (COM) Credits: (1-2)
(Fall)
CHEM 328 - Organic Chemistry II (COM) Credits: 3
(Spring)
CHEM 328L - Organic Chemistry II Lab (COM) Credits: (1-2)
(Spring)
NFS 321 - Human Nutrition Credits: 3
(Spring)
NFS 323 - Nutrition Across the Life Cycle Credits: 3
(Spring)
NURS 201 - Medical Terminology Credits: 1
(Fall)

Junior Year:

Elective credits: 3
(Spring)

BIOL 325 - Physiology (COM) Credits: 4
(Spring)
BIOL 325L - Physiology Lab (COM) Credits: 0
(Spring)
CHEM 464 - Biochemistry I (COM) Credits: 3
(Fall)
CHEM 464L - Biochemistry I Lab (COM) Credits: 1
(Fall)
HDFS 241 - Family Relations Credits: 3
(Spring)
NFS 322 - Assessment Skills in Nutrition Credits: 3
(Fall)
NFS 322L - Assessment Skills in Nutrition Lab Credits: 0
(Fall)
NFS 341 - Food Science Credits: 4
(Fall)
NFS 341L - Food Science Lab Credits: 0
(Fall)
NFS 422-522 - Advanced Human Nutrition Credits: 4
(Spring)
PHYS 111 - Introduction to Physics I (COM) Credits: 4
(Fall)
PHYS 111L - Introduction Physics I Lab (COM) Credits: 0
(Fall)
PHYS 113 - Introduction to Physics II (COM) Credits: 4
(Spring)
PHYS 113L - Introduction Physics II Lab (COM) Credits: 0
(Spring)

Senior Year:

IGR Goal 1: Land and Natural Resources Credits: 3
** (Spring)
IGR Goal 3: Social Responsibility/Cultural and Aesthetic Awareness Credits: 3
** (Fall)
Electives Credits: 6
(Fall)

NFS 423-523 - Medical Nutrition Therapy I Credits: 3
(Fall)
NFS 423L-523L - Medical Nutrition Therapy I Lab Credits: 0
(Fall)
NFS 424-524 - Community Nutrition Credits: 3
(Spring)
NFS 424L-524L - Community Nutrition Lab Credits: 0
(Spring)
NFS 425-525 - Medical Nutrition Therapy II Credits: 3
(Spring)
NFS 425L-525L - Medical Nutrition Therapy II Lab Credits: 0
(Spring)
NFS 481 - Food Science, Dietetics, and Hospitality Human Resources Management Credits: 3
(Fall)
NFS 490-590 - Seminar (AW) Credits: (1-2)
(Fall)
STAT 281 - Introduction to Statistics (COM) Credits: 3
(Spring)

Note:

A grade of “C” or better is required in all courses with a NFS or HFM prefix.