Nutritional Science, B.S. - Pre-health professional & research option
Nutritional Science, B.S. - Pre-health professional & research option
| First Year | |||
|---|---|---|---|
| Fall | Credits | Spring | Credits |
| FS HN 110 | 1 | FS HN 167 | 3 |
| CHEM 177 | 4 | CHEM 178 | 3 |
| CHEM 177L | 1 | CHEM 178L | 1 |
| BIOL 211 | 3 | BIOL 212 | 3 |
| BIOL 211L | 1 | BIOL 212L | 1 |
| ENGL 150 | 3 | MATH 140, 142, 160, 165, or 181 | 3-4 |
| LIB 160 | 1 | ||
| Humanities course | 3 | ||
| 17 | 14-15 | ||
| Second Year | |||
| Fall | Credits | Spring | Credits |
| CHEM 331 | 3 | CHEM 332 | 3 |
| CHEM 331L | 1 | CHEM 332L | 1 |
| BIOL 313 | 3 | BBMB 301 or 316, or BBMB 404 and 405 the next year | 3 |
| STAT 101 or 104 | 3-4 | FS HN 265 | 3 |
| ENGL 250 | 3 | FS HN 203 | 1 |
| SP CM 212 | 3 | Social Science | 3 |
| 16-17 | 14 | ||
| Third Year | |||
| Fall | Credits | Spring | Credits |
| BIOL 255 | 3 | BIOL 306 or 335 | 3-4 |
| BIOL 255L | 1 | FS HN 362 | 3 |
| FS HN 360 | 3 | MICRO 201 or 302 | 2-3 |
| FS HN 361 | 2 | MICRO 201L or 302L | 1 |
| Humanities course (H Sci) or elective* | 3 | Humanities/social sci. (H Sci) or ENV S (AgLS) | 2-3 |
| FS HN 342 | 3 | Additional course from approved list** | 3 |
| 15 | 14-17 | ||
| Fourth Year | |||
| Fall | Credits | Spring | Credits |
| FS HN 480 | 1 | ENGL 314 | 3 |
| FS HN 492 | 2 | FS HN 467 | 3 |
| Additional course from approved list** | 3 | Additional course from approved list** | 3 |
| Additional course from approved list** | 3 | U.S. Diversity (if not already taken) or elective* | 3 |
| Additional course from approved list** | 3 | Elective* | 3 |
| Elective* | 3 | ||
| 15 | 15 | ||
| Total Credits: 120-125 | |||
| * | 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. |
