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Nutritional Science (H SCI)

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Nutritional science looks at the connection between diet and health. Students learn how diet can play a crucial role in the cause, treatment, and prevention of many diseases.  There are degree program options within nutritional science. The pre-health professional and research option coursework prepares students for  work in research laboratories, graduate study in nutrition or biological sciences, or entrance into health professional programs, such as medical, dental, physician assistant, and pharmacy schools. Students gain a strong science education along with human nutrition expertise. Additional options in family health, global health and policy, health coach, and nutrition and wellness prepare students for work positions in program planning and evaluation for community, public health, non-profit, and corporate wellness programs addressing the growing public interest in nutrition, wellness, and preventative health. Students learn about the role of nutrition and healthy eating for disease prevention and wellness. The food service option prepares students for school nutrition and food service management positions. 

The department also offers a nutrition minor.

Administered by the Department of Food Science and Human Nutrition

PRE-HEALTH PROFESSIONAL AND RESEARCH OPTION

Total Degree Requirement: 120 cr.

Students must fulfill International Perspectives and U.S. Diversity requirements by selecting coursework from approved lists. These courses may also be used to fulfill other area requirements. Only 65 cr. from a two-year institution may apply to the degree which may include up to 16 technical cr.; 9 P-NP cr. of  electives; 2.00 minimum GPA.  

International Perspectives: 3 cr.
U.S. Diversity: 3 cr.
Communications and Library: 13 cr.
ENGL 150Critical Thinking and Communication3
ENGL 250Written, Oral, Visual, and Electronic Composition3
ENGL 314Technical Communication3
LIB 160Information Literacy1
SP CM 212Fundamentals of Public Speaking3
Total Credits13
Humanities and Social Sciences: 6-12 cr.
Select Humanities courses from approved list3
Select Social Science course from approved list3
If H SCI student, select:6
Additional Humanities course
Additional Humanities or Social Science course
Ethics and Environmental: 3-6 cr.
FS HN 342World Food Issues: Past and Present3
If AG LS student, select from:2-3
Introduction to Renewable Resources
Introduction to Environmental Issues
Mathematical Sciences: 6-12 cr.
Select at least 3 credits from:3
College Algebra
Select at least 3 credits from:3-4
Preparation for Calculus
Survey of Calculus
Calculus I
Calculus I
and Calculus II
Calculus and Mathematical Modeling for the Life Sciences I
Calculus and Mathematical Modeling for the Life Sciences I
and Calculus and Mathematical Modeling for the Life Sciences II
Principles of Statistics
Introduction to Statistics
Physical Sciences: 17 cr.
CHEM 177General Chemistry I4
CHEM 177LLaboratory in General Chemistry I1
CHEM 178General Chemistry II3
CHEM 178LLaboratory in College Chemistry II1
CHEM 331Organic Chemistry I3
CHEM 331LLaboratory in Organic Chemistry I1
CHEM 332Organic Chemistry II3
CHEM 332LLaboratory in Organic Chemistry II1
Total Credits17
Biological Sciences: 24-29 cr.
BIOL 211Principles of Biology I3
BIOL 211LPrinciples of Biology Laboratory I1
BIOL 212Principles of Biology II3
BIOL 212LPrinciples of Biology Laboratory II1
BIOL 255Fundamentals of Human Anatomy3
BIOL 255LFundamentals of Human Anatomy Laboratory1
Select at least 3 credits from:3-4
Fundamentals of Human Physiology
and Fundamentals of Human Physiology Laboratory
Metabolic Physiology of Mammals
Principles of Human and Other Animal Physiology
BIOL 313Principles of Genetics3
Select at least 3 credits from:3-6
Survey of Biochemistry
Principles of Biochemistry
Biochemistry I
and Biochemistry II
MICRO 201Introduction to Microbiology2
or MICRO 302 Biology of Microorganisms
MICRO 201LIntroductory Microbiology Laboratory1
or MICRO 302L Microbiology Laboratory
Total Credits24-28
Food Science and Human Nutrition: 37 cr.
FS HN 110Professional and Educational Preparation1
FS HN 167Introduction to Human Nutrition3
FS HN 203Contemporary Issues in Food Science and Human Nutrition1
FS HN 265Nutrition for Active and Healthy Lifestyles3
FS HN 360Advanced Human Nutrition and Metabolism3
FS HN 361Nutrition and Health Assessment2
FS HN 362Nutrition in Growth and Development3
FS HN 467Molecular Basis of Nutrition in Disease Prevention3
FS HN 480Professional Communication in Food Science and Human Nutrition1
FS HN 492Research Concepts in Human Nutrition2
Select at least 15 additional credits from:15
Principles of Molecular Cell Biology
Scientific Study of Food
and Advanced Food Preparation Laboratory
The US Food System
Food Chemistry
Obesity and Weight Management
Medical Terminology for Health Professionals
Food Laws and Regulations
Foodborne Hazards
Food Microbiology
Medical Nutrition and Disease I
Community Nutrition
Medical Nutrition and Disease II
Nutrition Counseling and Education Methods
Independent Study: Nutrition
Undergraduate Research
Processed Foods
Biochemical and Physiological Basis of Nutrition: Macronutrients and Micronutrients
Biology of Adipose Tissue
Nutrition and Epigenetic Regulation of Gene Expression
Assessment of Nutritional Status
General Physics
Introduction to Classical Physics I
General Physics
Introduction to Classical Physics II
Total Credits37
Electives: 0-12 cr. Select from any university coursework to earn at least 120 total credits. Students planning to apply to health professional programs should review entrance requirements and select appropriate courses as electives.

Concurrent B.S. and M.S. Program: Well-qualified students in Nutritional Science, pre-health professional and research option, who are interested in graduate study may apply for concurrent enrollment in the Graduate College to simultaneously pursue both a Bachelor of Science (B.S.) degree in Nutritional Science and a Master of Science (M.S.) degree in Nutritional Sciences. For more information, refer to www.fshn.hs.iastate.edu

COMMON CORE FOR FAMILY HEALTH, FOOD SERVICE, GLOBAL HEALTH AND POLICY, HEALTH COACH, AND NUTRITION AND WELLNESS OPTIONS

Total Degree Requirement: 120 cr.

Students must fulfill International Perspectives and U.S. Diversity requirements by selecting coursework from approved lists. These courses may also be used to fulfill other area requirements. Only 65 cr. from a two-year institution may apply to the degree which may include up to 16 technical cr.; 9 P-NP cr. of  electives; 2.00 minimum GPA.

International Perspectives: 3 cr.
U.S. Diversity: 3 cr.
Communications/Library: 10 cr.
ENGL 150Critical Thinking and Communication3
ENGL 250Written, Oral, Visual, and Electronic Composition3
LIB 160Information Literacy1
SP CM 212Fundamentals of Public Speaking3
Total Credits10
Humanities and Social Sciences: 12-15 cr.
Select Humanities course from approved list3
PSYCH 101Introduction to Psychology3
or PSYCH 230 Developmental Psychology
SOC 134Introduction to Sociology3
POL S 344Public Policy3
If H Sci student, select additional Humanities course3
Ethics and Environmental: 3-6 cr. 
FS HN 342World Food Issues: Past and Present3
If AG LS student, select from:2-3
Introduction to Renewable Resources
Introduction to Environmental Issues
Mathematical Sciences: 6-8 cr.
Select at least 3 credits from:3
College Algebra
Select at least 3 credits from:3-4
Preparation for Calculus
Survey of Calculus
Calculus I
Calculus I
and Calculus II
Calculus and Mathematical Modeling for the Life Sciences I
Calculus and Mathematical Modeling for the Life Sciences I
and Calculus and Mathematical Modeling for the Life Sciences II
Principles of Statistics
Introduction to Statistics
Physical Sciences: 5 cr.
CHEM 163College Chemistry4
or CHEM 177 General Chemistry I
CHEM 163LLaboratory in College Chemistry1
or CHEM 177L Laboratory in General Chemistry I
Total Credits5
BIOL 211Principles of Biology I3
BIOL 211LPrinciples of Biology Laboratory I1
BIOL 212Principles of Biology II3
BIOL 212LPrinciples of Biology Laboratory II1
BIOL 255Fundamentals of Human Anatomy3
BIOL 255LFundamentals of Human Anatomy Laboratory1
Select at least 3 credits from:3-4
Fundamentals of Human Physiology
and Fundamentals of Human Physiology Laboratory
Metabolic Physiology of Mammals
Principles of Human and Other Animal Physiology
BIOL 313Principles of Genetics3
Select at least 3 credits from:3-6
Survey of Biochemistry
Principles of Biochemistry
Biochemistry I
and Biochemistry II
MICRO 201Introduction to Microbiology2
or MICRO 302 Biology of Microorganisms
MICRO 201LIntroductory Microbiology Laboratory1
or MICRO 302L Microbiology Laboratory
Total Credits24-28
Biological Sciences: 19 cr.
BIOL 211Principles of Biology I3
BIOL 211LPrinciples of Biology Laboratory I1
BIOL 212Principles of Biology II3
BIOL 212LPrinciples of Biology Laboratory II1
BIOL 255Fundamentals of Human Anatomy3
BIOL 255LFundamentals of Human Anatomy Laboratory1
BIOL 256Fundamentals of Human Physiology3
BIOL 256LFundamentals of Human Physiology Laboratory1
MICRO 201Introduction to Microbiology2
MICRO 201LIntroductory Microbiology Laboratory1
Total Credits19
Food Systems: 5 cr.
FS HN 242The US Food System3
FS HN 342 World Food Issues (course shown above)
FS HN 442Issues in Food and Society2
Total Credits5
Food Science and Human Nutrition: 36 cr.
FS HN 101Food and the Consumer3
FS HN 110Professional and Educational Preparation1
FS HN 111Fundamentals of Food Preparation2
FS HN 115Food Preparation Laboratory1
FS HN 167Introduction to Human Nutrition3
FS HN 203Contemporary Issues in Food Science and Human Nutrition1
FS HN 264Fundamentals of Nutritional Biochemistry and Metabolism3
or BBMB 301 Survey of Biochemistry
FS HN 265Nutrition for Active and Healthy Lifestyles3
FS HN 361Nutrition and Health Assessment2
FS HN 364Nutrition and Prevention of Chronic Disease3
FS HN 365Obesity and Weight Management3
FS HN 366Communicating Nutrition Messages3
FS HN 403Food Laws and Regulations2
FS HN 463Community Nutrition3
FS HN 480Professional Communication in Food Science and Human Nutrition1
FS HN 495Practicum2
Total Credits36

FAMILY HEALTH OPTION:  18 credits

HD FS 102Individual and Family Development, Health, and Well-being3
Select two of the following:6
Child Development and Health
Development and Guidance in Middle Childhood
Adolescent and Emerging Adulthood
Adult Development
Parenting and Family Diversity Issues
Family Communications and Relationships
Select three of the following:9
Abuse and Illness in Families
Death as a Part of Living
Aging and the Family
Children, Families, and Public Policy
Program Evaluation and Proposal Writing
Environments for the Aging
Family Interaction Dynamics

FOOD SERVICE OPTION:  17 credits

HSP M 380Quantity Food Production Management3
HSP M 380LQuantity Food Production and Service Management Experience2
HSP M 391Foodservice Systems Management I3
HSP M 392Foodservice Systems Management II3
ECON 101Principles of Microeconomics3
ACCT 284Financial Accounting3

GLOBAL HEALTH AND POLICY OPTION:  18 credits

GLOBE 201Global Resource Systems3
GLOBE 303Agricultural, Food and Natural Global Resource Systems3
ECON 101Principles of Microeconomics3
MICRO 310Medical Microbiology3
POL S 340Politics of Developing Areas3
FS HN 560Global Nutrition3

HEALTH COACH OPTION:  18 credits

KIN 258Physical Fitness and Conditioning2
KIN 358Physiology of Exercise3
KIN 458Principles of Fitness Assessment and Exercise Prescription4
PSYCH 101Introduction to Psychology3
or PSYCH 230 Developmental Psychology
PSYCH 422Counseling Theories and Techniques3
PSYCH 485Health Psychology3

NUTRITION AND WELLNESS OPTION:  10-18 credits of electives

At least 9 credits of electives must be 300-400 level courses. Select from any university coursework to earn at least 120 total credits prior to graduation.

Go to FS HN courses.

Nutritional Science, B.S.

Options: Family Health1, Food Service2, Global Health & Policy3, Health Coach4, Nutrition & Wellness5

First Year
FallCreditsSpringCredits
FS HN 1101FS HN 1013
FS HN 1673CHEM 163 or 1774
MATH 140, 143, 160, 165, or 1813-4CHEM 163L or 177L1
BIOL 2113BIOL 2123
BIOL 211L1BIOL 212L1
ENGL 1503Course based on option:3
LIB 1601
HD FS 1021
 
  
  
 Elective 5 
 15-16 15
Second Year
FallCreditsSpringCredits
FS HN 1112FS HN 2031
FS HN 1151FS HN 2423
FS HN 264 (Or, BBMB 301, if organic chem. completed)3FS HN 2653
BIOL 2553BIOL 2563
BIOL 255L1BIOL 256L1
ENGL 2503MICRO 2012
Course based on option:2-3MICRO 201L1
HD FS course from list1
  
  
  
  
Elective5
  
 15-16 14
Third Year
FallCreditsSpringCredits
FS HN 3643FS HN 3423
PSYCH 101 or 2303FS HN 3612
SP CM 2123FS HN 3653
STAT 104 or 1013-4FS HN 3663
Course based on option:3-5Humanities (H Sci) or ENV S (AgLS)2-3
HD FS course from list1
 Course based on option:3
HSP M 380 (and HSP M 380L)2
 
HD FS course from list1
 
 
Elective2
 
  
Elective5
  
 
300-400 level elective5
 
 15-18 16-17
Fourth Year
FallCreditsSpringCredits
FS HN 4422FS HN 4032
FS HN 4633FS HN 4952
Humanities1,2,4,53POL S 3443
Or, FS HN 5673
 FS HN 4801
SOC 1343Course based on option:3
Course based on option:3
HD FS course from list1
 
HD FS course from list1
  
 
Humanities3
 
  
 
300-400 level elective5
 
300-400 level elective5
 Electives (choose electives to total at least 120 credits)2-4
 14 13-15
1-5

Courses for options: Family Health1, Food Service2, Global Health & Policy3, Health Coach4, Nutrition & Wellness5

Note:

This sequence is only an example. The number of credits taken each semester should be based on the individual student's situation. Factors that may affect credit hours per semester include student ability, employment, health, activities, and grade point consideration. 

Nutritional Science, B.S.

Option: Pre-health professional & research option

First Year
FallCreditsSpringCredits
FS HN 1101FS HN 1673
CHEM 1774CHEM 1783
CHEM 177L1CHEM 178L1
BIOL 2113BIOL 2123
BIOL 211L1BIOL 212L1
ENGL 1503MATH 140, 143, 160, 165, or 1813-4
LIB 1601 
Humanities course3 
 17 14-15
Second Year
FallCreditsSpringCredits
CHEM 3313CHEM 3323
CHEM 331L1CHEM 332L1
BIOL 3133BBMB 301 or 316, or BBMB 404 and 405 the next year3
STAT 101 or 1043-4FS HN 2653
ENGL 2503FS HN 2031
SP CM 2123Social Science3
 16-17 14
Third Year
FallCreditsSpringCredits
BIOL 2553BIOL 256 and 256L, or 334 or 335 Physiology3-4
BIOL 255L1FS HN 3612
FS HN 3603FS HN 3623
MICRO 201 or 3022-3Humanities/Social Sci. (H Sci) or ENV S (AgLS)3
MICRO 201L or 302L1Additional course from approved list**3
Humanities course (H Sci) or elective*3 
FS HN 3423 
 16-17 14-15
Fourth Year
FallCreditsSpringCredits
FS HN 4801ENGL 3143
FS HN 4922FS HN 4673
Additional course from approved list**3Additional course from approved list**3
Additional course from approved list**3U.S. Diversity (if not already taken) or elective*3
Additional course from approved list**3Elective*2-3
Elective*3 
 15 14-15
*

Choose elective courses to total equal to or greater than 120 credits. 

**

 Select at least 15 additional credits from: BIOL 314; FS HN 214 with lab (FS HN 115 or 215); FS HN 242, 311, 365, 367, 403, 419, 420, 461, 463, 464, 466, 490C, 499, 575; NUTRS 501, 503, 504, 562; PHYS 111 or 221; PHYS 112 or 222.

Note:

This sequence is only an example. The number of credits taken each semester should be based on the individual student's situation. Factors that may affect credit hours per semester include student ability, employment, health, activities, and grade point consideration.