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This is an archived copy of the 2012-2013 catalog. To access the most recent version of the catalog, please visit http://catalog.iastate.edu.

Nutritional Science Undergraduate Program (H SCI)

Curriculum in Nutritional Science

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 Communicationarr †
ENGL 250Written, Oral, Visual, and Electronic Compositionarr †
ENGL 314Technical Communicationarr †
LIB 160Information Literacyarr †
SP CM 212Fundamentals of Public Speakingarr †
Total Credits0 †
† Arranged with instructor.
Humanities and Social Sciences: 6-12 cr.
Select Humanities coures from approved listarr †
Select Social Science course from approved listarr †
If H Sci student, select:arr †
Additional Humanities course
Additional Humanities or Social Science course
† Arranged with instructor.
Ethics and Environmental: 3-6 cr.
FS HN 342World Food Issues: Past and Presentarr †
If AgLS student, select from:arr †
Introduction to Renewable Resources
Introduction to Environmental Issues
† Arranged with instructor.
Mathematical Sciences: 6-12 cr.
Select from: arr †
College Algebra
Trigonometry and Analytic Geometry
Survey of Calculus
Calculus I
MATH 165
  & MATH 166 Calculus I
   and Calculus II
Calculus and Mathematical Modeling for the Life Sciences I
MATH 181
  & MATH 182 Calculus and Mathematical Modeling for the Life Sciences I
   and Calculus and Mathematical Modeling for the Life Sciences II
Select from:arr †
Principles of Statistics
Introduction to Statistics
Total Credits0 †
† Arranged with instructor.
Physical Sciences: 17 cr.
CHEM 177General Chemistry Iarr †
CHEM 177LLaboratory in General Chemistry Iarr †
CHEM 178General Chemistry IIarr †
CHEM 178LLaboratory in College Chemistry IIarr †
CHEM 331Organic Chemistry Iarr †
CHEM 331LLaboratory in Organic Chemistry Iarr †
CHEM 332Organic Chemistry IIarr †
CHEM 332LLaboratory in Organic Chemistry IIarr †
Total Credits0 †
† Arranged with instructor.
Biological Sciences: 24-26 cr.
BIOL 211Principles of Biology Iarr †
BIOL 211LPrinciples of Biology Laboratory Iarr †
BIOL 212Principles of Biology IIarr †
BIOL 212LPrinciples of Biology Laboratory IIarr †
BIOL 255Fundamentals of Human Anatomyarr †
BIOL 255LFundamentals of Human Anatomy Laboratoryarr †
Select from:arr †
Metabolic Physiology of Mammals
Principles of Human and Other Animal Physiology
BIOL 313Principles of Geneticsarr †
Select from:arr †
Principles of Molecular Cell Biology
Survey of Biochemistry
Principles of Biochemistry
Select from: arr †
Introduction to Microbiology
Biology of Microorganisms
Select from: arr †
Introductory Microbiology Laboratory
Microbiology Laboratory
Total Credits0 †
† Arranged with instructor.
Food Science and Human Nutrition: 37 cr.
FS HN 110Professional and Educational Preparationarr †
FS HN 167Introduction to Human Nutritionarr †
FS HN 203Contemporary Issues in Food Science and Human Nutritionarr †
Select at least 3 credits from:arr †
Scientific Study of Food
Food Chemistry
Foodborne Hazards
Food Microbiology
FS HN 265Nutrition for Active and Healthy Lifestylesarr †
FS HN 360Advanced Human Nutrition and Metabolismarr †
FS HN 361Nutrition and Health Assessmentarr †
FS HN 362Nutrition in Growth and Developmentarr †
FS HN 467Molecular Basis of Nutrition in Disease Preventionarr †
FS HN 480Professional Communication in Food Science and Human Nutritionarr †
FS HN 492Research Concepts in Human Nutritionarr †
Select at least 12 additional credits from:arr †
Societal Impacts on Food Systems
Obesity and Weight Management
FS HN 367 Medical Terminology for Health Professionals
Food Laws, Regulations, and the Regulatory Process
Medical Nutrition and Disease I
Community Nutrition
Medical Nutrition and Disease II
Nutrition Counseling and Education Methods
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
Total Credits0 †
† Arranged with instructor.
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. Many health professional programs also require physics.

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

Nutrition and Wellness 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/Library: 10 cr.
ENGL 150Critical Thinking and Communicationarr †
ENGL 250Written, Oral, Visual, and Electronic Compositionarr †
LIB 160Information Literacyarr †
SP CM 212Fundamentals of Public Speakingarr †
Total Credits0 †
† Arranged with instructor.
Humanities and Social Sciences: 12-15 cr.
Select Humanities course from approved listarr †
PSYCH 101Introduction to Psychologyarr †
or PSYCH 230 Developmental Psychology
POL S 215Introduction to American Governmentarr †
POL S 344Public Policyarr †
If H Sci student, select additional Humanities coursearr †
† Arranged with instructor.
Ethics and Environmental: 3-6 cr. 
FS HN 342World Food Issues: Past and Presentarr †
If AgLS student, select from:arr †
Introduction to Renewable Resources
Introduction to Environmental Issues
† Arranged with instructor.
Mathematical Sciences: 6-8 cr.
Select from: arr †
College Algebra
Trigonometry and Analytic Geometry
Survey of Calculus
Calculus I
Calculus and Mathematical Modeling for the Life Sciences I
Select from: arr †
Principles of Statistics
Introduction to Statistics
Total Credits0 †
† Arranged with instructor.
Physical Sciences: 5 cr.
CHEM 163College Chemistryarr †
or CHEM 177 General Chemistry I
CHEM 163LLaboratory in College Chemistryarr †
or CHEM 177L Laboratory in General Chemistry I
Total Credits0 †
† Arranged with instructor.
Biological Sciences: 19 cr.
BIOL 211Principles of Biology Iarr †
BIOL 211LPrinciples of Biology Laboratory Iarr †
BIOL 212Principles of Biology IIarr †
BIOL 212LPrinciples of Biology Laboratory IIarr †
BIOL 255Fundamentals of Human Anatomyarr †
BIOL 255LFundamentals of Human Anatomy Laboratoryarr †
BIOL 256Fundamentals of Human Physiologyarr †
BIOL 256LFundamentals of Human Physiology Laboratoryarr †
MICRO 201Introduction to Microbiologyarr †
MICRO 201LIntroductory Microbiology Laboratoryarr †
Total Credits0 †
† Arranged with instructor.
Food Systems: 9 cr.
BIOL 173Environmental Biologyarr †
or GLOBE 201 Global Resource Systems
FS HN 242Societal Impacts on Food Systemsarr †
Select from:arr †
Principles of Horticulture Science
Principles of Agronomy
Resource Systems of Developing Nations
Total Credits0 †
† Arranged with instructor.
Food Science and Human Nutrition: 35 cr.
FS HN 101Food and the Consumerarr †
FS HN 110Professional and Educational Preparationarr †
FS HN 111Fundamentals of Food Preparationarr †
FS HN 115Food Preparation Laboratoryarr †
FS HN 167Introduction to Human Nutritionarr †
FS HN 203Contemporary Issues in Food Science and Human Nutritionarr †
FS HN 264Fundamentals of Nutritional Biochemistry and Metabolismarr †
FS HN 265Nutrition for Active and Healthy Lifestylesarr †
FS HN 361Nutrition and Health Assessmentarr †
FS HN 364Nutrition and Prevention of Chronic Diseasearr †
FS HN 365Obesity and Weight Managementarr †
FS HN 366Communicating Nutrition Messagesarr †
FS HN 403Food Laws, Regulations, and the Regulatory Processarr †
FS HN 463Community Nutritionarr †
FS HN 480Professional Communication in Food Science and Human Nutritionarr †
FS HN 495Practicumarr †
Total Credits0 †
† Arranged with instructor.
Electives: 10-19 cr. At least 9 credits of electives must be 300-400 level courses. Select from any university coursework to earn at least 120 total credits.