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. There are two options in nutritional science. The pre-health professional and research option coursework 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 nutrition and wellness option prepares students for work positions in program planning and evaluation for community, public health, non-profit, and corporate wellness programs addressing the growing public interest in nutrition, wellness, and preventative health. Students learn about the role of nutrition and healthy eating for disease prevention and wellness.
The department also offers a nutrition minor .
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 | |
Additional Humanities course | ||
Additional Humanities or Social Science course | ||
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 | ||
| 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 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 | ||
| 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 | ||
| 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) | ||
| 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 | ||
or PHYS 221 | Introduction to Classical Physics I | |
| General Physics | ||
or PHYS 222 | 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 | |
| SOC 134 | Introduction to Sociology | 3 |
| or POL S 314 | Special Topics in Comparative Politics | |
| 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 | |
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.
Nutritional Science, B.S. - nutritional and wellness option
| First Year | |||
|---|---|---|---|
| Fall | Credits | Spring | Credits |
| FS HN 110 | 1 | FS HN 101 | 3 |
| CHEM 163 or 177 | 4 | FS HN 167 | 3 |
| CHEM 163L or 177L | 1 | BIOL 212 | 3 |
| BIOL 211 | 3 | BIOL 212L | 1 |
| BIOL 211L | 1 | MATH 140, 143, 160, 165, or 181 | 3-4 |
| ENGL 150 | 3 | PSYCH 101 or 230 | 3 |
| LIB 160 | 1 | ||
| 14 | 16-17 | ||
| Second Year | |||
| Fall | Credits | Spring | Credits |
| FS HN 111 | 2 | BIOL 173 or GLOBE 201 | 3 |
| FS HN 115 | 1 | FS HN 203 | 1 |
| FS HN 264 (Or, BBMB 301, if organic chem. completed) | 3 | FS HN 242 | 3 |
| BIOL 255 | 3 | FS HN 265 | 3 |
| BIOL 255L | 1 | BIOL 256 | 3 |
| ENGL 250 | 3 | BIOL 256L | 1 |
| Humanities course | 3 | ||
| 16 | 14 | ||
| Third Year | |||
| Fall | Credits | Spring | Credits |
| FS HN 364 | 3 | FS HN 342 | 3 |
| HORT 221 or AGRON 114 or GLOBE 302 | 3 | FS HN 361 | 2 |
| SP CM 212 | 3 | FS HN 365 | 3 |
| SOC 134 or POL S 314 | 3 | FS HN 366 | 3 |
| STAT 101 or 104 | 3-4 | Humanities (H Sci) or ENV S (AgLS) | 2-3 |
| Elective* | 3 | ||
| 15-16 | 16-17 | ||
| Fourth Year | |||
| Fall | Credits | Spring | Credits |
| FS HN 463 | 3 | FS HN 403 | 2 |
| POL S 344 | 3 | FS HN 480 | 1 |
| MICRO 201 | 2 | FS HN 495 | 2 |
| MICRO 201L | 1 | 300-400 level elective course* | 3 |
| 300-400 level elective course* | 3 | 300-400 level elective course* | 3 |
| Elective* | 3 | Electives* | 3-4 |
| 15 | 14-15 | ||
| Total Credits: 120-124 | |||
| * | Choose elective courses to total 120 credits or more. At least 9 credits of electives must be 300-400 level courses. |
| 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. |
Nutritional Science, B.S. - pre-health professional & research option
| Freshman | |||
|---|---|---|---|
| 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, 143, 160, 165, or 181 | 3-4 |
| LIB 160 | 1 | ||
| Humanities | 3 | ||
| 17 | 14-15 | ||
| Sophomore | |||
| 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 | ||
| Junior | |||
| Fall | Credits | Spring | Credits |
| BIOL 255 | 3 | BIOL 256 and 256L, or 334 or 335 Physiology | 3-4 |
| BIOL 255L | 1 | FS HN 361 | 2 |
| FS HN 360 | 3 | FS HN 362 | 3 |
| MICRO 201 or 302 | 2-3 | Humanities/Social Sci. (H Sci) or ENV S (AgLS) | 3 |
| MICRO 201L or 302L | 1 | Additional course from approved list** | 3 |
| Humanities course (H Sci) or elective* | 3 | ||
| FS HN 342 | 3 | ||
| 16-17 | 14-15 | ||
| Senior | |||
| 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 | US Diversity (if not already taken) or elective* | 3 |
| Additional course from approved list** | 3 | Elecitve* | 2-3 |
| Elective* | 3 | ||
| 15 | 14-15 | ||
| 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. |