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 150 | Critical Thinking and Communication | 3 |
| ENGL 250 | Written, Oral, Visual, and Electronic Composition | 3 |
| ENGL 314 | Technical Communication | 3 |
| LIB 160 | Information Literacy | 1 |
| SP CM 212 | Fundamentals of Public Speaking | 3 |
| Total Credits | 13 | |
Humanities and Social Sciences: 6-12 cr.
| Select Humanities coures from approved list | 3 | |
| Select Social Science course from approved list | 3 | |
| If H Sci student, select: | 6 | |
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Additional Humanities course
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Additional Humanities or Social Science course
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Ethics and Environmental: 3-6 cr.
| FS HN 342 | World Food Issues: Past and Present | 3 |
| 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 | ||
| Preparation for Calculus | ||
| Survey of Calculus | ||
| Calculus I | ||
| Calculus I and Calculus II |
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| 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 |
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| Select at least 3 credits from: | 3-4 | |
| Principles of Statistics | ||
| Introduction to Statistics | ||
| Total Credits | 6-12 | |
Physical Sciences: 17 cr.
| CHEM 177 | General Chemistry I | 4 |
| CHEM 177L | Laboratory in General Chemistry I | 1 |
| CHEM 178 | General Chemistry II | 3 |
| CHEM 178L | Laboratory in College Chemistry II | 1 |
| CHEM 331 | Organic Chemistry I | 3 |
| CHEM 331L | Laboratory in Organic Chemistry I | 1 |
| CHEM 332 | Organic Chemistry II | 3 |
| CHEM 332L | Laboratory in Organic Chemistry II | 1 |
| Total Credits | 17 | |
Biological Sciences: 24-29 cr.
| BIOL 211 | Principles of Biology I | 3 |
| BIOL 211L | Principles of Biology Laboratory I | 1 |
| BIOL 212 | Principles of Biology II | 3 |
| BIOL 212L | Principles of Biology Laboratory II | 1 |
| BIOL 255 | Fundamentals of Human Anatomy | 3 |
| BIOL 255L | Fundamentals of Human Anatomy Laboratory | 1 |
| Select at least 3 credits from: | 3-4 | |
| Fundamentals of Human Physiology and Fundamentals of Human Physiology Laboratory |
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| Metabolic Physiology of Mammals | ||
| Principles of Human and Other Animal Physiology | ||
| BIOL 313 | Principles of Genetics | 3 |
| Select at least 3 credits from: | 3-6 | |
| Survey of Biochemistry | ||
| Principles of Biochemistry | ||
| Biochemistry I and Biochemistry II |
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| MICRO 201 | Introduction to Microbiology | 2-3 |
| or MICRO 302 | Biology of Microorganisms | |
| MICRO 201L | Introductory Microbiology Laboratory | 1 |
| or MICRO 302L | Microbiology Laboratory | |
| Total Credits | 24-29 | |
Food Science and Human Nutrition: 37 cr.
| FS HN 110 | Professional and Educational Preparation | 1 |
| FS HN 167 | Introduction to Human Nutrition | 3 |
| FS HN 203 | Contemporary Issues in Food Science and Human Nutrition | 1 |
| FS HN 265 | Nutrition for Active and Healthy Lifestyles | 3 |
| FS HN 360 | Advanced Human Nutrition and Metabolism | 3 |
| FS HN 361 | Nutrition and Health Assessment | 2 |
| FS HN 362 | Nutrition in Growth and Development | 3 |
| FS HN 467 | Molecular Basis of Nutrition in Disease Prevention | 3 |
| FS HN 480 | Professional Communication in Food Science and Human Nutrition | 1 |
| FS HN 492 | Research Concepts in Human Nutrition | 2 |
| Select at least 15 additional credits from: | 15 | |
| Principles of Molecular Cell Biology | ||
| Scientific Study of Food and Advanced Food Preparation Laboratory (or FS HN 115 lab) |
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| 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 | ||
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or PHYS 221
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Introduction to Classical Physics I | |
| General Physics | ||
|
or PHYS 222
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Introduction to Classical Physics II | |
| Total Credits | 37 | |
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 150 | Critical Thinking and Communication | 3 |
| ENGL 250 | Written, Oral, Visual, and Electronic Composition | 3 |
| LIB 160 | Information Literacy | 1 |
| SP CM 212 | Fundamentals of Public Speaking | 3 |
| Total Credits | 10 | |
Humanities and Social Sciences: 12-15 cr.
| Select Humanities course from approved list | 3 | |
| PSYCH 101 | Introduction to Psychology | 3 |
| or PSYCH 230 | Developmental Psychology | |
| POL S 314 | Special Topics in Comparative Politics | 2 |
| or SOC 134 | Introduction to Sociology | |
| POL S 344 | Public Policy | 3 |
| If H Sci student, select additional Humanities course | 3 | |
Ethics and Environmental: 3-6 cr.
| FS HN 342 | World Food Issues: Past and Present | 3 |
| If AgLS student, select from: | 2-3 | |
| Introduction to Renewable Resources | ||
|
or ENV S 201
|
Introduction to Environmental Issues | |
Mathematical Sciences: 6-8 cr.
| Select at least 3 credits from: | 3-4 | |
| College Algebra | ||
| Preparation for Calculus | ||
| 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 Credits | 6-8 | |
Physical Sciences: 5 cr.
| CHEM 163 | College Chemistry | 4 |
| or CHEM 177 | General Chemistry I | |
| CHEM 163L | Laboratory in College Chemistry | 1 |
| or CHEM 177L | Laboratory in General Chemistry I | |
| Total Credits | 5 | |
Biological Sciences: 19 cr.
| BIOL 211 | Principles of Biology I | 3 |
| BIOL 211L | Principles of Biology Laboratory I | 1 |
| BIOL 212 | Principles of Biology II | 3 |
| BIOL 212L | Principles of Biology Laboratory II | 1 |
| BIOL 255 | Fundamentals of Human Anatomy | 3 |
| BIOL 255L | Fundamentals of Human Anatomy Laboratory | 1 |
| BIOL 256 | Fundamentals of Human Physiology | 3 |
| BIOL 256L | Fundamentals of Human Physiology Laboratory | 1 |
| MICRO 201 | Introduction to Microbiology | 2 |
| MICRO 201L | Introductory Microbiology Laboratory | 1 |
| Total Credits | 19 | |
Food Systems: 9 cr.
| BIOL 173 | Environmental Biology | 3 |
| or GLOBE 201 | Global Resource Systems | |
| FS HN 242 | Societal Impacts on Food Systems | 3 |
| Select from: | 3 | |
| Principles of Horticulture Science | ||
| Principles of Agronomy | ||
| Resource Systems of Developing Nations | ||
| Total Credits | 9 | |
Food Science and Human Nutrition: 36 cr.
| FS HN 101 | Food and the Consumer | 3 |
| FS HN 110 | Professional and Educational Preparation | 1 |
| FS HN 111 | Fundamentals of Food Preparation | 2 |
| FS HN 115 | Food Preparation Laboratory | 1 |
| FS HN 167 | Introduction to Human Nutrition | 3 |
| FS HN 203 | Contemporary Issues in Food Science and Human Nutrition | 1 |
| FS HN 264 | Fundamentals of Nutritional Biochemistry and Metabolism | 3 |
| or BBMB 301 | Survey of Biochemistry | |
| FS HN 265 | Nutrition for Active and Healthy Lifestyles | 3 |
| FS HN 361 | Nutrition and Health Assessment | 2 |
| FS HN 364 | Nutrition and Prevention of Chronic Disease | 3 |
| FS HN 365 | Obesity and Weight Management | 3 |
| FS HN 366 | Communicating Nutrition Messages | 3 |
| FS HN 403 | Food Laws, Regulations, and the Regulatory Process | 2 |
| FS HN 463 | Community Nutrition | 3 |
| FS HN 480 | Professional Communication in Food Science and Human Nutrition | 1 |
| FS HN 495 | Practicum | 2 |
| Total Credits | 36 | |
