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This is an archived copy of the 2014-2015 catalog. To access the most recent version of the catalog, please visit http://catalog.iastate.edu.

Nutritional Science Undergraduate Program (H SCI)

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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 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 coures 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 AgLS student, select from:2-3
Introduction to Renewable Resources
Introduction to Environmental Issues
Mathematical Sciences: 6-12 cr.
Select at least 3 credits from: 3-8
College Algebra
Trigonometry and Analytic Geometry
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
Select at least 3 credits from:3-4
Principles of Statistics
Introduction to Statistics
Total Credits6-12
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
BIOL 306Metabolic Physiology of Mammals3-4
or BIOL 335 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 Microbiology2-3
or MICRO 302 Biology of Microorganisms
MICRO 201LIntroductory Microbiology Laboratory1
or MICRO 302L Microbiology Laboratory
Total Credits24-29
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 Food Preparation Laboratory (select lab FS HN 115 or 215)
Societal Impacts on Food Systems
Food Chemistry
Obesity and Weight Management
Medical Terminology for Health Professionals
Food Laws, Regulations, and the Regulatory Process
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

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 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
POL S 314Special Topics in Comparative Politics2
or SOC 134 Introduction to Sociology
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 AgLS student, select from:2-3
Introduction to Renewable Resources
Introduction to Environmental Issues
Mathematical Sciences: 6-8 cr.
Select at least 3 credits from: 3-4
College Algebra
Trigonometry and Analytic Geometry
Survey of Calculus
Calculus I
Calculus and Mathematical Modeling for the Life Sciences I
Select at least 3 credits from: 3-4
Principles of Statistics
Introduction to Statistics
Total Credits6-8
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
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: 9 cr.
BIOL 173Environmental Biology3
or GLOBE 201 Global Resource Systems
FS HN 242Societal Impacts on Food Systems3
Select from:3
Principles of Horticulture Science
Principles of Agronomy
Resource Systems of Developing Nations
Total Credits9
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, Regulations, and the Regulatory Process2
FS HN 463Community Nutrition3
FS HN 480Professional Communication in Food Science and Human Nutrition1
FS HN 495Practicum2
Total Credits36
Electives: 9-18 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.

Go to FS HN courses.