Program Overview / Prerequisites

Prerequisite Coursework


Master of Science in Nutrition: Food & Nutrition Studies Track.

The following courses must be completed before admission into the Food and Nutrition Studies track of the MS Nutrition degree program.

  • Introductory Nutrition (3 hours)
  • Chemistry I with lab (4 hours)
  • Anatomy & Physiology with lab (4 hours)
  • Introductory Statistics (3 hours)

Master of Science in Nutrition: Didactic Program in Dietetics (MS/DPD) Track

The following courses must be completed before admission into the Dietetics track of the MS Nutrition degree program. An overall GPA of 3.3/4.0 for all of the courses listed below is required for admission to this track.

  • Introductory Nutrition (3 hours)
  • Chemistry I and Organic Chemistry with labs (8 hours)
  • Principles of Foods or Food Science with lab (4 hours)
  • Physiology with lab (4 hours)
  • Statistics (3 hours)
  • General Biology and lab (4 hours)
  • Microbiology and lab (4 hours)


Meredith College Equivalents:

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 221 ORGANIC CHEMISTRY I
Essential principles, reaction mechanisms, structures and stereochemistry of carbon compounds. Three class hours per week. Prerequisites: CHE-111 with a grade of C or better, CHE-141, CHE-112 with a grade of C or better, CHE-142.
Corequisite: 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 330/336 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 322/342 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.

MAT 175 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.

BIO 110 PRINCIPLES OF BIOLOGY
An introductory biology course designed for students with interest in pursuing a major in science. This course provides a rigorous scientific basis for the central concepts of biology and prepares students with a foundation for further study. Areas of study include biochemical aspects of cells, eukaryotic cellular structure, principles of cellular reproduction, mechanisms of inheritance, and processes of energy production and utilization. Three lecture hours per week. Corequisite: BIO-151.

BIO 334 MICROBIOLOGY
A course designed to provide a general understanding of the structure and function of bacterial cell types along with the application of bacteriology to certain medical, food, environmental and industrial processes. Three lectures per week. Prerequisites: BIO-110/151, BIO-251, CHE-111/141, CHE-112/142. Corequisite: BIO-344

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Tracy Smith
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(919) 760-8735

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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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002 Martin Hall Annex
(919) 760-8735
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