Human Nutrition and Food

Bachelor of Science - Human Nutrition & Food Major

This program of study is a good pre-professional option for students who wish to pursue the professional school programs of human medicine and the allied health professions.

Students are required to complete core courses as well as courses in food science, nutrition, food service management, sociology, psychology, economics, chemistry, biology, physiology, and microbiology.  Students are encouraged to select electives in areas that support anticipated career preferences, e.g., business, food science, nutritional biochemistry, advertising, writing, and exercise physiology.  There are required objectives for Didactic Program in Dietetics.

Students must meet cumulative GPA requirements of 3.0 or higher to apply to the Area of Emphasis in dietetics, which fulfills the academic requirements for membership in the Academy of Nutrition and Dietetics.  After completion of the Didactic Program in Dietetics requirements, seniors are eligible to apply for competitive dietetic internships, by participating in a national match.  Acceptance into an internship is not guaranteed.  The dietetic internship involves and additional one to two years, depending on the site and whether graduate study is included.  Upon completion of the internship, the graduate is eligible to take the examination to become a Registered Dietitian Nutritionist (RDN).

Click here to view the Suggested Plan of Study

General Education FOUNDATIONS

Please use this link to view a list of courses that meet each GEF requirement.

NOTE: Some major requirements will fulfill specific GEF requirements. Please see the curriculum requirements listed below for details on which GEFs you will need to select.

General Education Foundations
F1 - Composition & Rhetoric3-6
Introduction to Composition and Rhetoric
and Composition, Rhetoric, and Research
Accelerated Academic Writing
F2A/F2B - Science & Technology4-6
F3 - Math & Quantitative Skills3-4
F4 - Society & Connections3
F5 - Human Inquiry & the Past3
F6 - The Arts & Creativity3
F7 - Global Studies & Diversity3
F8 - Focus (may be satisfied by completion of a minor, double major, or dual degree)9
Total Hours31-37

Please note that not all of the GEF courses are offered at all campuses. Students should consult with their advisor or academic department regarding the GEF course offerings available at their campus.

Curriculum Requirements

Curriculum Requirements
Minimum GPA in Major: 2.5
ANRD 191First-Year Seminar1
General Education Foundations
ENGL 101
ENGL 102
Introduction to Composition and Rhetoric
and Composition, Rhetoric, and Research
FDST 200Food Science and Technology3
PSYC 101Introduction to Psychology3
HN&F 350Cross-Cultural Cuisine3
GEF 6 - The Arts & Creativity3
SOCA 105Introduction to Anthropology3
AGEE 220Group Organization and Leadership3
or BUSA 320 Survey of Management
or ARE 204 Agribusiness Management
ECON 201Principles of Microeconomics3
PSYC 251Introduction to Social Psychology3
or PSYC 241 Introduction to Human Development
Human Nutrition & Foods Core Curriculum
A minimum grade of C- required for all HN&F courses.
A minimum GPA of 2.5 is required in the major.
HN&F 171Introduction to Human Nutrition3
HN&F 271Fundamentals of Nutrition3
HN&F 348Science of Food Preparation3
HN&F 353Food Service Systems Management3
HN&F 460Advanced Nutrition3
HN&F 472Community Nutrition3
HN&F 473Medical Nutrition Therapy 13
HN&F 474Medical Nutrition Therapy 23
HN&F 401Senior Seminar in Nutrition (fulfills Capstone and Writing & Communication Skills requirement)2
HN&F Electives 10
(A minimum of 6 credits must be in HN&F must be 200-level and above.)
Math and Science Requirements
Math Requirement (A minimum grade of C- or higher is required in MATH 124)6
Algebra with Applications
and Plane Trigonometry
Pre-Calculus Mathematics
Applied Calculus
Biology Requirement:8
General Biology
and General Biology Laboratory
and General Biology
and General Biology Laboratory
Principles of Biology
and Introductory Physiology
ANPH 301Introduction to Animal Physiology3
or PSIO 241 Elementary Physiology
or PSIO 441 Mechanisms of Body Function
AEM 341General Microbiology4
CHEM 115Fundamentals of Chemistry4
CHEM 116Fundamentals of Chemistry4
Select one of the following:4
Organic Chemistry: Brief Course
Students not taking CHEM 231 must take all of the following:
Organic Chemistry
and Organic Chemistry Laboratory
Organic Chemistry
and Organic Chemistry Laboratory
AGBI 410Introductory Biochemistry3
or BIOC 339 Introduction to Biochemistry
STAT 211Elementary Statistical Inference3
or ECON 225 Elementary Business and Economics Statistics
PHYS 101Introductory Physics4
PHYS 102Introductory Physics4
Business and Social Science Requirements
ARE 110Agribusiness Accounting3
or BUSA 202 Survey of Accounting
CSAD 270Effective Public Speaking3
or AGEE 421 Agricultural and Natural Resource Communications
Total Hours120

Suggested Plan of Study

First Year
ANRD 1911BIOL 102
BIOL 104
BIOL 101
BIOL 103
4PSYC 101 (GEF 4)3
HN&F 171 (GEF 2A)3ENGL 101 (GEF 1)3
MATH 124 (GEF 3)3MATH 1283
 11 13
Second Year
HN&F 2713CHEM 1164
ENGL 102 (GEF 1)3AEM 3414
CHEM 1154ARE 1103
PSYC 251 (GEF 8)3STAT 2113
FDST 200 (GEF 2A)3ECON 201 (GEF 8)3
 16 17
Third Year
HN&F 3483HN&F 3503
ANPH 3013HN&F 3533
PHYS 1014PHYS 1024
BUSA 320 (GEF 8)3AGEE 4213
CHEM 233
CHEM 235
4CHEM 234
CHEM 236
 17 17
Fourth Year
HN&F 4723HN&F 4012
HN&F 4733HN&F 4603
AGBI 4103HN&F 4743
GEF3SOCA 105 (GEF 7)3
HN&F Elective3HN&F Elective3
 15 14
Total credit hours: 120

Area of emphasis in Dietetics

A grade of C- or higher is required in all coursework
HN&F 472Community Nutrition3
HN&F 473Medical Nutrition Therapy 13
HN&F 474Medical Nutrition Therapy 23
HN&F 491Professional Field Experience3
Total Hours12
First Year
ANRD 1911BIOL 102
BIOL 104
BIOL 101
BIOL 103
4PSYC 1013
CHEM 1154ENGL 1013
HN&F 1713MATH 1283
MATH 124 (GEF 3)3CHEM 1164
 15 17
Second Year
HN&F 2713CHEM 2343
ENGL 1023CHEM 2361
ECON 2013AEM 3414
CHEM 2333FDST 2003
CHEM 2351ARE 110 or BUSA 2023
PSYC 2513STAT 2113
 16 17
Third Year
HN&F 3483HN&F 4913
ANPH 3013HN&F 3533
PHYS 1014HN&F 3503
AGEE 220, BUSA 320, or ARE 2043PHYS 1024
 AGEE 421 or CSAD 2703
 13 16
Fourth Year
HN&F 4733HN&F 4743
HN&F 4723HN&F 4603
AGBI 4103HN&F 4012
GEF 63SOCA 1053
HN&F Elective3 
 15 11
Total credit hours: 120

Major Learning Outcomes

human nutrition and foods

  1. Graduates will acquire a high level of competency in the basic sciences required for disciplinary competency.
  2. Graduates will integrate basic knowledge and managerial skills related to the nutritional and food science disciplines.
  3. Graduates will acquire sufficient written and oral communication skills, problem solving and critical thinking skills to effectively impact lifelong societal and professional developments critical to their respective discipline of interest.
  4. Graduates will attain depth of knowledge relative to the scope of subfields of human nutritional sciences.

HN&F 126. Society and Food. 3 Hours.

Exploration on a global basis of interactions of man and environment as reflected in food production systems. Relation of food supply and use in development or maintenance of social and political institutions.

HN&F 171. Introduction to Human Nutrition. 3 Hours.

Nutrient structure, metabolism, integrated function and their importance to human well-being during all stages of the life cycle. Current concerns and those of special interest to college students in meeting nutrient needs.

HN&F 200. Nutrition/Activity/Health. 3 Hours.

PR: HN&F 171. An overview of how proper nutrition and physical activity relates to individual health and disease prevention.

HN&F 271. Fundamentals of Nutrition. 3 Hours.

PR:HN&F 171. The occurrence, uptake and metabolic roles of essential and key non-essential nutrients will be discussed in relation to growth, reproduction, and health in human subjects.

HN&F 293. Special Topics. 1-6 Hours.

PR: Consent. Investigation of topics not covered in regularly scheduled courses.

HN&F 348. Science of Food Preparation. 3 Hours.

PR: BIOL 102 and BIOL 104 and CHEM 115. To explore functional properties of ingredients and applied scientific theories to food preparation.

HN&F 350. Cross-Cultural Cuisine. 3 Hours.

PR: Sophomore standing. This course examines the evolution of human society and culture from a historical perspective as it relates to food and cuisine. Economic and religious influences on dietary patterns and nutritional health are also explored. A hands-on laboratory emphasizes preparation of typical foods from different cultures to supplement the materials covered in the lecture part of the course.

HN&F 353. Food Service Systems Management. 3 Hours.

PR: HN&F 271 and (HN&F 350 or MATH 124 or higher). Introduction to food service systems and systems management. Principles of quantity food production management: production schedules, portion control, financial management, layout and equipment planning, evaluation of alternative systems, and computer applications.

HN&F 355. Nutritional Assessment. 3 Hours.

PR: HN&F 271. This course will provide students with the knowledge needed to interpret nutrition-related lab values and anthropometric data, identify how nutrition is related to disease prevention, understand clinical and biochemical assessments of nutritional status and how nutritional assessment can be applied in dietetics practices.

HN&F 364. Nutrition Education & Counseling. 3 Hours.

PR: HN&F 271. Roles, responsibilities, and limitations of the professional health/nutrition educator in nutrition counseling, guidance and referral, nutrition needs assessment, dynamics of nutrition counseling interaction, and selected counseling techniques.

HN&F 393. Special Topics. 1-6 Hours.

PR: Consent. Investigation of topics not covered in regularly scheduled courses.

HN&F 401. Senior Seminar in Nutrition. 2 Hours.

The course provides an integrative approach to various topics related to the practice of dietetics by challenging students to read, critique/evaluate, present, and discuss current research.

HN&F 460. Advanced Nutrition. 3 Hours.

PR: HN&F 271 and (AGBI 410 or BIOC 339). Role of nutrients in physiological and biochemical processes and metabolism in the body. Biochemical foundations of RDA and clinical nutrition.

HN&F 472. Community Nutrition. 3 Hours.

PR: HN&F 171. Beginning planning for community nutrition to individuals and families at various stages of the life cycle. Roles of concerned agencies and professional groups. Clinical experience in community facilities.

HN&F 473. Medical Nutrition Therapy 1. 3 Hours.

PR: HN&F 171 or consent. Nutrient analysis and introduction to nutrition experimentation; nuturitional assessment.

HN&F 474. Medical Nutrition Therapy 2. 3 Hours.

PR: HN&F 473 and (PSIO 241 or PSIO 441 or ANPH 301) or consent. Nutritional care aspects of patients. Modification of diet to meet human nutrition needs in various medical conditions.

HN&F 490. Teaching Practicum. 1-3 Hours.

PR: Consent. Teaching practice as a tutor or assistant.

HN&F 491. Professional Field Experience. 1-18 Hours.

PR: Consent. (May be repeated up to a maximum of 18 hours.) Prearranged experiental learning program, to be planned, supervised, and evaluated for credit by faculty and field supervisors. Involves temporary placement with public or private enterprise for professional competence development.

HN&F 493. Special Topics. 1-6 Hours.

PR: Consent. Investigation of topics not covered in regularly scheduled courses.

HN&F 494. Seminar. 1-3 Hours.

PR: Consent. Presentation and discussion of topics of mutual concern to students and faculty.

HN&F 495. Independent Study. 1-6 Hours.

Faculty supervised study of topics not available through regular course offerings.

HN&F 496. Senior Thesis. 1-3 Hours.

PR: Consent.

HN&F 497. Research. 1-15 Hours.

PR: Consent. Research activities leading to thesis, problem report, research paper or equivalent scholarly project, or a dissertation. Grading may be S/U.

HN&F 498. Honors. 1-3 Hours.

PR: Students in Honors Program and consent by the honors director. Independent reading, study or research.