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Program Overview / Prerequisites

  • Chemistry I and/or Chemistry II or Organic Chemistry with labs (8 hours)
  • Introductory Nutrition (3 hours)
  • Principles of Foods or Food Science with lab (4 hours)
  • Physiology with lab (4 hours)
  • Statistics (3 hours)
  • Completion of, or enrollment in, Introductory Nutrition, undergraduate Statistics (within 5 years), and Chemistry I is required before applications will be reviewed for admission into the Meredith College Master of Science in Nutrition Program. Coursework can be taken in the Undergraduate program at Meredith or elsewhere.

    CHE 111 GENERAL CHEMISTRY I
    Fundamental concepts of chemistry, emphasizing stoichiometry, atomic and molecular structure, and chemical bonding. Three class hours per week. High school chemistry or CHE 100 is strongly recommended as a prerequisite to this course. 3 hours; spring/fall/summer. Corequisite courses: CHE 141.

    CHE 112 GENERAL CHEMISTRY II
    A continuation of fundamental concepts, with emphasis on kinetics, equilibria, electrochemistry, and descriptive chemistry. Three class hours per week. MAT 144 is strongly recommended as a prerequisite. 3 hours; spring/fall/summer. Prerequisites: CHE 111, 141. Corequisite courses: CHE 142.

    CHE 221 ORGANIC CHEMISTRY I
    Essential principles, reaction mechanisms, structures and stereochemistry of carbon compounds. Three class hours per week. 3 hours; fall. Prerequisites: CHE 111, 141; CHE 112, 142. Corequisite courses: CHE 241.

    FN 227 INTRODUCTORY NUTRITION
    Basic principles of human nutrition with emphasis on nutrients, factors which affect their utilization in the human body, and the significance of application in diets for individuals and groups. 3 hours; spring/summer/fall.

    FN 124/126 PRINCIPLES OF FOODS AND LAB
    The scientific principles of food selection and preparation. Two lectures and four hours of laboratory per week. 4 hours; spring/fall.

    FN 330/36 EXPERIMENTAL FOOD SCIENCE AND LAB
    A study of the scientific principles underlying the composition of current food products, and the development of new or improved food products. Special emphasis on physical or sensory evaluation. 4 hours, fall. Prerequisites: FN 124/126, 227; BIO 101, 141.

    BIO 322 HUMAN ANATOMY AND PHYSIOLOGY
    Study of the structure and function of the major tissues, organs, and organ systems of the human body. Three lectures per week. 3 hours; spring. Corequisite courses: BIO 342.

    BIO 323 VERTEBRATE PHYSIOLOGY
    A comprehensive study of the principal processes involved in vertebrate cells, tissues, and organ systems, including circulation, respiration, excretion, acid-base and fluid tolerances, digestion, reproduction, and muscle-nerve coordination and integration. Anatomy is studied as necessary to understand the functions of the different systems. Three lectures per week. 3 hours; fall. Prerequisites: BIO 101, 141; BIO 102, 142; CHE 111, 141; CHE 112, 142. Corequisite courses: BIO 342.

    MAT 245 STATISTICS I
    A general introduction to the descriptive and inferential statistics. Topics include elementary probability, distributions, estimations of population parameters, confidence intervals, hypothesis testing, correlation, and regression. Students will use statistical analysis technology. May be taken without prerequisites with department’s consent. 3 hours; spring/summer/fall. Prerequisites: MAT 141 or 144.

     

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Tracy Smith
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(919) 760-8316

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Strong Story | Chris Newport

Chris Newport, ’11, earned her Master of Science in Nutrition at Meredith College after completing Meredith's Dietetic Internship program and becoming a Registered Dietitian. As the owner of a sports nutrition and endurance coaching company, Chris pursued her master’s degree in order to more effectively serve her clients and help them reach their fitness goals.

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Contact Information

002 Martin Hall Annex
(919) 760-8735
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