The food and nutrition program is grounded in the basic sciences and provides students with the knowledge they need to promote optimal nutrition and well-being to individuals and groups. The program fosters a global and holistic understanding of the interrelationships among human nutrition, wellness, food and its systems. Students explore current and timely issues, including hunger, food science, nutrition, policy issues and the food industry. The role of culture, ethnicity and religion on food selection, dietary intake and nutrition and health status is also examined.
Major in Food and Nutrition
The food and nutrition major requires completion of 46 hours and is designed for students with interests in community nutrition, food security, or for those who wish to progress into an ACEND-accredited didactic program in dietetics to become a registered dietitian nutritionist.
Minor in Food and Nutrition
The minor in food and nutrition requires completion of 19-20 hours, which include 10 hours of core food and nutrition courses and 9-10 hours of elective courses in related topics.
Food and Nutrition Major 46 hours
FN – 124: Principles of Food (3 cr.)
FN – 126: Principles of Food Laboratory (1 cr.)
FN – 227: Introductory Nutrition (3 cr.)
FN – 251: Lifecycle Nutrition (3 cr.)
FN – 261: Food and Culture (3 cr.)
FN – 350: Culinary Medicine (3 cr.)
FN – 451: Community Food Security (3 cr.)
BIO – 105: Modern Biological Concepts (3 cr.)
BIO – 145: Modern Biological Concepts Laboratory (1 cr.)
BIO – 225: Environmental Science (3 cr.)
BIO – 265: Environmental Science Laboratory (1 cr.)
CHE – 111: General Chemistry I (3 cr.)
CHE – 141: General Chemistry I Laboratory (1 cr.)
COM – 225: Public Speaking (3 cr.)
ENG – 358: Professional Writing (3 cr.)
MAT – 175: Statistics I (3 cr.)
MAT – 248: Statistical Concepts and Methods for Mathematicians (3 cr.)
PHS – 101: Introduction to Public Health (3 cr.)
PSY – 100: Introduction to Psychology (3 cr.)
Curriculum requirements and course descriptions are subject to changes with each catalogue.
Watch this episode of Meredith Minute to find what happened to all those heirloom varieties of fruits and vegetables – and why it matters.