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 focuses within nutritional science:
- Pre-health and research 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.
- Health coach and nutrition and wellness coursework 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.
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.
- Describe sociocultural competence relative to diversity, equity and/or inclusion.
- Explain how human activities impact the natural environment and how societies are affected.
- Meet program specific learning outcomes for the Nutritional Science major.
Degree Requirements
Administered by the Department of Food Science and Human Nutrition
- Pre-Health and Research Program Focus
- Health Coach Program Focus
- Nutrition and Wellness Program Focus
PRE-HEALTH AND RESEARCH PROGRAM FOCUS
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 |
| Select from: | 3 | |
| Business Communication | ||
| Proposal and Report Writing | ||
| Technical Communication | ||
| LIB 160 | Introduction to College Level Research | 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: 3 cr.
| FS HN 342 | World Food Issues: Past and Present | 3 |
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 | ||
| Select at least 3 credits from: | 3-4 | |
| Principles of Statistics | ||
| Introduction to Statistics | ||
| Total Credits | 6-12 | |
Physical Sciences: 13 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 231 | Elementary Organic Chemistry | 3 |
| or CHEM 331 | Organic Chemistry I | |
| CHEM 231L | Laboratory in Elementary Organic Chemistry | 1 |
| or CHEM 331L | Laboratory in Organic Chemistry I | |
| Total Credits | 13 | |
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 | ||
or BIOL 335 | 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: 30 cr.
| FS HN 110 | Professional and Educational Preparation | 1 |
| FS HN 167 | Introductory Human Nutrition and Health | 3 |
| FS HN 265 | Nutrition for Active and Healthy Lifestyles | 3 |
| FS HN 360 | Advanced Nutrition and the Regulation of Metabolism in Health and Disease | 3 |
| FS HN 361 | Nutrition and Health Assessment | 2 |
| FS HN 362 | Nutrition and Health Throughout the Lifecycle | 3 |
| FS HN 467 | Molecular Basis of Nutrition in Disease Etiology and Health Promotion | 3 |
| FS HN 492 | Research Concepts in Human Nutrition | 2 |
| Select at least 10 additional credits from: | 10 | |
| Contemporary Issues in Food Science and Human Nutrition | ||
| Scientific Study of Food and Advanced Food Preparation Laboratory (or FS HN 115 lab) | ||
| The US Food System | ||
FS HN 267X | Clinical Perspectives on Human Nutrition and Health | |
| 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 and Health | ||
| Medical Nutrition and Disease I | ||
| Community Nutrition and Health | ||
| Medical Nutrition and Disease II | ||
| Nutrition Counseling and Education Methods | ||
| Independent Study: Nutrition | ||
| Undergraduate Research | ||
| Biochemical and Physiological Basis of Nutrition: Macronutrients and Micronutrients | ||
| 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 | 30 | |
Electives: 2-25 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 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
HEALTH COACH / NUTRITION & WELLNESS PROGRAM FOCUS
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 | Introduction to College Level Research | 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 |
| FS HN 342 | World Food Issues: Past and Present (this course can also meet the IP requirement) | 3 |
| If H Sci student, select additional Humanities course | 3 | |
Mathematical Sciences: 6-8 cr.
| Select at least 3 credits from: | 3-4 | |
| College Algebra | ||
| Preparation for Calculus | ||
| Survey of Calculus | ||
| Calculus 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: 18-19 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 & 256L | Fundamentals of Human Physiology and Fundamentals of Human Physiology Laboratory | 3-4 |
| or BIOL 335 | Principles of Human and Other Animal Physiology | |
| MICRO 201 | Introduction to Microbiology | 2 |
| MICRO 201L | Introductory Microbiology Laboratory | 1 |
| Total Credits | 18-19 | |
Food Systems: 8 cr.
| FS HN 242 | The US Food System | 3 |
| FS HN 342 | World Food Issues: Past and Present (course shown above) | 3 |
| FS HN 442 | Issues in Food and Society | 2 |
| Total Credits | 8 | |
Food Science and Human Nutrition: 34 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 | Introductory Human Nutrition and Health | 3 |
| FS HN 203 | Contemporary Issues in Food Science and Human Nutrition | 1 |
| FS HN 264 | Fundamentals of Nutritional Biochemistry | 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 Health | 3 |
| FS HN 430 | U.S. Health Systems and Policy | 2 |
| FS HN 445 | Strategies for Personal Food Waste Reduction | 1 |
| FS HN 463 | Community Nutrition and Health | 3 |
| COMST 450B | Special Topics in Communication Studies: Health Communication | 3 |
| Total Credits | 34 | |
Additional courses for Health Coach Program Focus: 18 credits
| KIN 258 | Principles of Physical Fitness and Conditioning | 2 |
| KIN 358 | Exercise Physiology | 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 |
| Total Credits | 18 | |
Select additional electives to reach 120 total semester credits.
Additional courses for Nutrition & Wellness Program Focus: 18-30 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.
NOTE:
Students are encouraged to pursue a minor, such as:
- Communication studies
- Culinary food science
- Entrepreneurship
- Environmental studies
- Event management
- Exercise science
- Global health
- Health promotion
- Hospitality management
- Human development and family studies
- Leadership studies
- Sustainability
Nutritional Science, B.S.
Program Focus: Health Coach1, Nutrition & Wellness2
| 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, or 165 | 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 program focus: | 3 |
| LIB 160 | 1 | ||
Elective2 | |||
| 15-16 | 15 | ||
| Second Year | |||
| Fall | Credits | Spring | Credits |
| MICRO 201 | 2 | FS HN 203 | 1 |
| MICRO 201L | 1 | FS HN 242 | 3 |
| FS HN 264 | 3 | FS HN 265 | 3 |
| BIOL 255 | 3 | BIOL 256 and 256L, or 335 | 3-4 |
| BIOL 255L | 1 | FS HN 111 | 2 |
| ENGL 250 | 3 | FS HN 115 | 1 |
| Course based on program focus: | 2-3 | ||
Elective2 | |||
| 15-16 | 13-14 | ||
| 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 | COMST 450B | 3 |
| Course based on program focus: | 3 | Humanities (H Sci) or elective (AgLS) | 3 |
| Course based on program focus: | 3 | ||
Elective2 | |||
300-400 level elective2 | |||
| 15-16 | 17 | ||
| Fourth Year | |||
| Fall | Credits | Spring | Credits |
| FS HN 442 | 2 | FS HN 445 | 1 |
| FS HN 463 | 3 | FS HN 430 | 2 |
| Humanities | 3 | Course based on program focus: | 3 |
| SOC 134 | 3 | ||
| Course based on program focus: | 3 | 300-400 level elective2 | |
| U.S. Diversity | 3 | ||
300-400 level elective2 | Electives (choose electives to total at least 120 credits) | 4-6 | |
| 14 | 13-15 | ||
- 1, 2
Courses for program focus: Health Coach1, Nutrition & Wellness2
- 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.
Program Focus: Pre-Health & Research
| 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, or 165 | 3-4 |
| LIB 160 | 1 | ||
| Humanities | 3 | ||
| 17 | 14-15 | ||
| Second Year | |||
| Fall | Credits | Spring | Credits |
| CHEM 231 or 331 | 3 | FS HN 265 | 3 |
| CHEM 231L or 331L | 1 | BBMB 301 or 316, or BBMB 404 and 405 the next year | 3 |
| BIOL 313 | 3 | Social Science | 3 |
| STAT 101 or 104 | 3-4 | Humanities (H Sci) or elective | 3 |
| ENGL 250 | 3 | Elective* | 3 |
| SP CM 212 | 3 | ||
| 16-17 | 15 | ||
| Third Year | |||
| Fall | Credits | Spring | Credits |
| BIOL 255 | 3 | BIOL 256 and 256L, or 335 | 3-4 |
| BIOL 255L | 1 | FS HN 361 | 2 |
| FS HN 360 | 3 | FS HN 362 | 3 |
| FS HN 342 | 3 | Humanities/Social Sci. (H Sci) or elective (AgLS)* | 3 |
| MICRO 201 or 302 | 2-3 | Additional course from approved list** | 3 |
| MICRO 201L or 302L | 1 | ||
| Elective* | 3 | ||
| 16-17 | 14-15 | ||
| Fourth Year | |||
| Fall | Credits | Spring | Credits |
| FS HN 492 | 2 | FS HN 467 | 3 |
| Additional course from approved list** | 3 | ENGL 302, 309, or 314 | 3 |
| Additional course from approved list** | 3 | US Diversity (if not already taken) or elective* | 3 |
| Additional course from approved list** | 1 | Elective* | 3-4 |
| Elective* | 3 | Elective* | 3 |
| Elective* | 3 | ||
| 15 | 15-16 | ||
- *
Choose elective courses to total equal to or greater than 120 credits.
- **
Select at least 10 additional credits from: BIOL 314; CHEM 332, CHEM 332L; FS HN 214 with lab (FS HN 115 or FS HN 215); FS HN 203, FS HN 242, FS HN 267X, FS HN 301, FS HN 364, FS HN 365, FS HN 367, FS HN 430, FS HN 460, FS HN 461, FS HN 463, FS HN 464, FS HN 466, FS HN 490C, FS HN 499; NUTRS 501, NUTRS 504; PHYS 131 or PHYS 231/PHYS 231L; PHYS 132 or PHYS 232/PHYS 232L.
- 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.
More information on the Nutrition minor can be found here: http://catalog.iastate.edu/collegeofagricultureandlifesciences/foodscienceandhumannutrition/#undergraduateminortext.
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.