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. The pre-health and research coursework in the degree program 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.
The department also offers a nutrition minor.
Student Learning Outcomes
Upon graduation, students should be able to:
- Communicate effectively in their field of study using written, oral, visual and/or electronic forms.
- Demonstrate proficiency in ethical data collection and interpretation, literature review and citation, critical thinking and problem solving.
- Participate effectively in a group or team.
- Integrate creativity, innovation, or entrepreneurship in ways that produce value.
- Explain how human activities impact the natural environment and how societies are affected.
- Meet program specific learning outcomes for the Nutritional Science major.
The department also offers a nutrition minor.
Degree Requirements
Administered by the Department of Food Science and Human Nutrition
Total Degree Requirement: 120 cr.
Students must fulfill International Perspectives and U.S. Cultures and Communities 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. Cultures and Communities: 3 cr.
Communications and Library: 13 cr.
| ENGL 1500 | Critical Thinking and Communication | 3 |
| ENGL 2500 | Written, Oral, Visual, and Electronic Composition | 3 |
| 3 |
| Business Communication | |
| Proposal and Report Writing | |
| Technical Communication | |
| LIB 1600 | Introduction to College Level Research | 1 |
| SPCM 2120 | Fundamentals of Public Speaking | 3 |
| Total Credits | 13 |
Humanities and Social Sciences: 6-12 cr.
Ethics: 3 cr.
| FSHN 3420 | World Food Issues: Past and Present | 3 |
Mathematical Sciences: 6-12 cr.
| 3-8 |
| College Algebra | |
| Preparation for Calculus | |
| Survey of Calculus | |
| Calculus I | |
| Calculus I
and Calculus II | |
| 3-4 |
| Principles of Statistics | |
| Introduction to Statistics | |
| Total Credits | 6-12 |
Physical Sciences: 13 cr.
Biological Sciences: 24-29 cr.
| BIOL 2110 | Principles of Biology I | 3 |
| BIOL 2110L | Principles of Biology Laboratory I | 1 |
| BIOL 2120 | Principles of Biology II | 3 |
| BIOL 2120L | Principles of Biology Laboratory II | 1 |
| BIOL 2550 | Fundamentals of Human Anatomy | 3 |
| BIOL 2550L | Fundamentals of Human Anatomy Laboratory | 1 |
| 3-4 |
| Fundamentals of Human Physiology
and Fundamentals of Human Physiology Laboratory | |
| Principles of Human and Other Animal Physiology |
| BIOL 3130 | Principles of Genetics | 3 |
| 3-6 |
| Survey of Biochemistry | |
| Principles of Biochemistry | |
| Biochemistry I
and Biochemistry II | |
| MICRO 2010 | Introduction to Microbiology | 2-3 |
| or MICRO 3020 | Biology of Microorganisms |
| MICRO 2010L | Introductory Microbiology Laboratory | 1 |
| or MICRO 3020L | Microbiology Laboratory |
| Total Credits | 24-29 |
Food Science and Human Nutrition: 31 cr.
| FSHN 1100 | Professional and Educational Preparation | 1 |
| FSHN 1670 | Introductory Human Nutrition and Health | 3 |
| FSHN 2650 | Metabolism, Nutrition and Health | 3 |
| FSHN 2670 | Clinical Perspectives on Nutrition | 1 |
| FSHN 3600 | Advanced Nutrition and the Regulation of Metabolism in Health and Disease | 3 |
| FSHN 3610 | Nutrition and Health Assessment | 2 |
| FSHN 3620 | Nutrition and Health Throughout the Lifecycle | 3 |
| FSHN 4670 | Molecular Basis of Nutrition in Disease Etiology and Health Promotion | 3 |
| FSHN 4920 | Research Concepts in Human Nutrition | 2 |
| 10 |
| Contemporary Issues in Food Science and Human Nutrition | |
| Scientific Study of Food
and Advanced Food Preparation Laboratory (or FSHN 1150 lab) | |
| The US Food System | |
| Nutrigenomics: From Basic Science to Translational Impact | |
| Nutrition and Prevention of Chronic Disease | |
| Obesity and Health | |
| Medical Terminology for Health Professionals | |
| U.S. Health Systems and Policy | |
| Global Nutrition, Health and Sustainability | |
| Medical Nutrition and Disease I | |
| Community Nutrition and Health | |
| Medical Nutrition and Disease II | |
| Nutrition Counseling and Education Methods | |
| Independent Study: Nutrition | |
| Undergraduate Research | |
| Nutrition and Epigenetic Regulation of Gene Expression | |
| Principles of Molecular Cell Biology | |
| Organic Chemistry II | |
| Laboratory in Organic Chemistry II | |
| General Physics I
and General Physics I Laboratory | |
| Introduction to Classical Physics I
and Introduction to Classical Physics I Laboratory |
| General Physics II
and General Physics II Laboratory | |
| Introduction to Classical Physics II
and Introduction to Classical Physics II Laboratory |
| Total Credits | 31 |
Electives: 2-24 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.
Go to FSHN courses.
The Department of Food Science and Human Nutrition offers a Master of Science (M.S.) and Doctor of Philosophy (Ph.D.) in Nutritional Sciences. More information can be found here: https://www.grad-college.iastate.edu/academics/programs/apresults.php?id=84.
