Nutrition and Food Science (NFS) Major

Freshman Year:

• 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:

• 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)

Summer:

• NFS 495 - Practicum Credits: (1-3)

• (taken summer between Junior and Senior year)

Senior Year:

• 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.

Freshman Year:

• 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:

• 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:

• 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.

Freshman Year:

• 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:

• 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:

• 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.

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.