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 degree program options within 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. Additional options in family health, global health and policy, health coach, and nutrition and wellness prepare 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 food service option prepares students for school nutrition and food service management positions.
The department also offers a nutrition minor.
Administered by the Department of Food Science and Human Nutrition
- Pre-Health Professional and Research Option
- Family Health Option
- Food Service Option
- Global Health and Policy Option
- Health Coach Option
- Nutrition and Wellness Option
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 courses 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 AG LS 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 | |
| College Algebra | ||
| Select at least 3 credits from: | 3-4 | |
| 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 | ||
| Principles of Statistics | ||
| Introduction to Statistics | ||
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 |
| or MICRO 302 | Biology of Microorganisms | |
| MICRO 201L | Introductory Microbiology Laboratory | 1 |
| or MICRO 302L | Microbiology Laboratory | |
| Total Credits | 24-28 | |
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 | ||
| The US Food System | ||
| Food Chemistry | ||
| Obesity and Weight Management | ||
| Medical Terminology for Health Professionals | ||
| Food Laws and Regulations | ||
| 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
COMMON CORE FOR FAMILY HEALTH, FOOD SERVICE, GLOBAL HEALTH AND POLICY, HEALTH COACH, AND NUTRITION AND WELLNESS OPTIONS
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 |
| 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 AG LS 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 | |
| College Algebra | ||
| Select at least 3 credits from: | 3-4 | |
| 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 | ||
| Principles of Statistics | ||
| Introduction to Statistics | ||
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 | |
| 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 |
| or MICRO 302 | Biology of Microorganisms | |
| MICRO 201L | Introductory Microbiology Laboratory | 1 |
| or MICRO 302L | Microbiology Laboratory | |
| Total Credits | 24-28 | |
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: 5 cr.
| FS HN 242 | The US Food System | 3 |
| FS HN 342 World Food Issues (course shown above) | ||
| FS HN 442 | Issues in Food and Society | 2 |
| Total Credits | 5 | |
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 and Regulations | 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 | |
FAMILY HEALTH OPTION: 18 credits
| HD FS 102 | Individual and Family Development, Health, and Well-being | 3 |
| Select two of the following: | 6 | |
| Child Development and Health | ||
| Development and Guidance in Middle Childhood | ||
| Adolescent and Emerging Adulthood | ||
| Adult Development | ||
| Parenting and Family Diversity Issues | ||
| Family Communications and Relationships | ||
| Select three of the following: | 9 | |
| Abuse and Illness in Families | ||
| Death as a Part of Living | ||
| Aging and the Family | ||
| Children, Families, and Public Policy | ||
| Program Evaluation and Proposal Writing | ||
| Environments for the Aging | ||
| Family Interaction Dynamics | ||
FOOD SERVICE OPTION: 17 credits
| HSP M 380 | Quantity Food Production Management | 3 |
| HSP M 380L | Quantity Food Production and Service Management Experience | 2 |
| HSP M 391 | Foodservice Systems Management I | 3 |
| HSP M 392 | Foodservice Systems Management II | 3 |
| ECON 101 | Principles of Microeconomics | 3 |
| ACCT 284 | Financial Accounting | 3 |
GLOBAL HEALTH AND POLICY OPTION: 18 credits
| GLOBE 201 | Global Resource Systems | 3 |
| GLOBE 303 | Agricultural, Food and Natural Global Resource Systems | 3 |
| ECON 101 | Principles of Microeconomics | 3 |
| MICRO 310 | Medical Microbiology | 3 |
| POL S 340 | Politics of Developing Areas | 3 |
| FS HN 560 | Global Nutrition | 3 |
HEALTH COACH OPTION: 18 credits
| KIN 258 | Physical Fitness and Conditioning | 2 |
| KIN 358 | Physiology of Exercise | 3 |
| KIN 458 | Principles of Fitness Assessment and Exercise Prescription | 4 |
| PSYCH 101 | Introduction to Psychology | 3 |
| or PSYCH 230 | Developmental Psychology | |
| PSYCH 422 | Counseling Theories and Techniques | 3 |
| PSYCH 485 | Health Psychology | 3 |
NUTRITION AND WELLNESS OPTION: 10-18 credits of electives
At least 9 credits of electives must be 300-400 level courses. Select from any university coursework to earn at least 120 total credits prior to graduation.
Nutritional Science, B.S.
Options: Family Health1, Food Service2, Global Health & Policy3, Health Coach4, Nutrition & Wellness5
| First Year | |||
|---|---|---|---|
| Fall | Credits | Spring | Credits |
| FS HN 110 | 1 | FS HN 101 | 3 |
| FS HN 167 | 3 | CHEM 163 or 177 | 4 |
| MATH 140, 143, 160, 165, or 181 | 3-4 | CHEM 163L or 177L | 1 |
| BIOL 211 | 3 | BIOL 212 | 3 |
| BIOL 211L | 1 | BIOL 212L | 1 |
| ENGL 150 | 3 | Course based on option: | 3 |
| LIB 160 | 1 | HD FS 1021 | |
ECON 1012,3 | |||
| Elective 5 | |||
| 15-16 | 15 | ||
| Second Year | |||
| Fall | Credits | Spring | Credits |
| FS HN 111 | 2 | FS HN 203 | 1 |
| FS HN 115 | 1 | FS HN 242 | 3 |
| FS HN 264 (Or, BBMB 301, if organic chem. completed) | 3 | FS HN 265 | 3 |
| BIOL 255 | 3 | BIOL 256 | 3 |
| BIOL 255L | 1 | BIOL 256L | 1 |
| ENGL 250 | 3 | MICRO 201 | 2 |
| Course based on option: | 2-3 | MICRO 201L | 1 |
HD FS course from list1 | |||
Elective5 | |||
| 15-16 | 14 | ||
| Third Year | |||
| Fall | Credits | Spring | Credits |
| FS HN 364 | 3 | FS HN 342 | 3 |
| PSYCH 101 or 230 | 3 | FS HN 361 | 2 |
| SP CM 212 | 3 | FS HN 365 | 3 |
| STAT 104 or 101 | 3-4 | FS HN 366 | 3 |
| Course based on option: | 3-5 | Humanities (H Sci) or ENV S (AgLS) | 2-3 |
HD FS course from list1 | Course based on option: | 3 | |
HSP M 380 (and HSP M 380L)2 | HD FS course from list1 | ||
Elective2 | |||
Elective5 | |||
300-400 level elective5 | |||
| 15-18 | 16-17 | ||
| Fourth Year | |||
| Fall | Credits | Spring | Credits |
| FS HN 442 | 2 | FS HN 403 | 2 |
| FS HN 463 | 3 | FS HN 495 | 2 |
| Humanities1,2,4,5 | 3 | POL S 344 | 3 |
Or, FS HN 5673 | FS HN 480 | 1 | |
| SOC 134 | 3 | Course based on option: | 3 |
| Course based on option: | 3 | HD FS course from list1 | |
HD FS course from list1 | |||
Humanities3 | |||
300-400 level elective5 | |||
300-400 level elective5 | Electives (choose electives to total at least 120 credits) | 2-4 | |
| 14 | 13-15 | ||
| 1-5 | Courses for options: Family Health1, Food Service2, Global Health & Policy3, Health Coach4, Nutrition & Wellness5 |
| 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.
Option: 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, 143, 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 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 | ||
| 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* | 2-3 |
| Elective* | 3 | ||
| 15 | 14-15 | ||
| * | 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. |