Campus
College
College of Food, Agricultural and Natural Resource Sciences
Sample Plan – Printable Format
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Didactic Program in Dietetics
Year 1: Fall Semester
| Course | Title | Credits | LE |
| FSCN 1112 | Principles of Nutrition | 3 | TS |
| MATH 1031 | College Algebra and Probability | 3 | Mth |
| CHEM 1061 | Chemical Principles I | 3 | PHY |
| CHEM 1065 | Chemical Principles I Laboratory | 1 | PHY |
| WRIT 1301 | University Writing | 4 | |
| Elective | 2 | ||
| Term credits | 16 | ||
Year 1: Spring Semester
| Course | Title | Credits | LE |
|---|---|---|---|
| FSCN 1102 | Food: Safety, Risks, and Technology | 3 | Civ |
| CHEM 1062 | Chemical Principles II | 3 | PHY |
| CHEM 1066 | Chemical Principles II Laboratory | 1 | PHY |
| BIOL 1009 | General Biology (Preferred Course) | 4 | BIO |
| AECM 2421W | Professional and Oral Communication for Agriculture, Food & the Environment | 3 | WI |
| Term credits | 14 |
Year 2: Fall Semester
| Course | Title | Credits | LE |
|---|---|---|---|
| FSCN 2001 | A Food Systems Approach to Cooking for Health and the Environment | 3 | |
| FSCN 3612 | Life Cycle Nutrition | 3 | |
| ANSC 3301 | Human and Animal Physiology | 3 | |
| CHEM 2301 | Organic Chemistry I | 3 | |
| LE | Historical Perspectives | 3 | LE |
| Term credits | 15 |
Year 2: Spring Semester
| Course | Title | Credits | LE |
|---|---|---|---|
| FSCN 2512 | Food Customs and Culture | 3 | GP |
| BIOC 3021 | Biochemistry | 3 | |
| STAT 3011 | Introduction to Statistical Analysis | 4 | Mth |
| LE | Writing Intensive - Lower Division | 3 | WI |
| Elective | 1 | ||
| CFAN 3201 | Career and Internship Preparation | 1 | |
| Term credits | 15 | ||
Year 3: Fall Semester
| Course | Title | Credits | LE |
|---|---|---|---|
| FSCN 3614 | Nutrition Education and Counseling | 4 | |
| FSCN 3731 | Food Service Operations Management Laboratory | 2 | |
| FSCN 3732 | Food Service Operations Management | 3 | |
| FSCN 4612W | Advanced Human Nutrition | 4 | WI |
| Elective | 3 | ||
| Term credits | 16 | ||
Year 3: Spring Semester
| Course | Title | Credits | LE |
|---|---|---|---|
| FSCN 2021 | Introductory Microbiology | 4 | |
| FSCN 4732 | Food and Nutrition Management | 3 | |
| FSCN 3667 | Dietetics Capstone and Interprofessional Education | 1 | |
| LE | Literature | 4 | Ltr |
| Elective | 3 | ||
| Term credits | 15 | ||
Year 4: Fall Semester
| Course | Title | Credits | LE |
|---|---|---|---|
| CFAN 3096 | Making the Most of your Professional Experience | 1 | |
| FSCN 4621 | Nutrition and Metabolism | 4 | |
| NUTR 5065 | Medical Nutrition Therapy I | 3 | |
| Elective | 4 | ||
| LE/Elective | 3 | ||
| Term credits | 15 | ||
Year 4: Spring Semester
| Course | Title | Credits | LE |
|---|---|---|---|
| FSCN 4613 | Experimental Nutrition | 2 | |
| FSCN 4614W | Community Nutrition | 3 | SocS, RPJ, WI |
| NUTR 5066 | Medical Nutrition Therapy II | 3 | |
| LE | Arts/Humanities | 3 | AH |
| Elective | 4 | ||
| Term credits | 15 | ||
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Nutrition Studies
Year 1: Fall Semester
| Course | Title | Credits | LE |
| FSCN 1112 | Principles of Nutrition | 3 | TS |
| MATH 1031 | College Algebra and Probability | 3 | Mth |
| CHEM 1065 | Chemical Principles I Laboratory | 1 | PHY |
| CHEM 1061 | Chemical Principles I | 3 | PHY |
| WRIT 1301 | University Writing | 4 | |
| Elective | 2 | ||
| Term credits | 16 | ||
Year 1: Spring Semester
| Course | Title | Credits | LE |
|---|---|---|---|
| FSCN 1102 | Food: Safety, Risks, and Technology | 3 | Civ |
| BIOL 1009 | General Biology | 4 | BIO |
| CHEM 1062 | Chemical Principles II | 3 | PHY |
| CHEM 1066 | Chemical Principles II Laboratory | 1 | PHY |
| AECM 2421W | Professional and Oral Communication for Agriculture, Food & the Environment | 3 | WI |
| Term credits | 14 |
Year 2: Fall Semester
| Course | Title | Credits | LE |
|---|---|---|---|
| FSCN 3612 | Life Cycle Nutrition | 3 | |
| ANSC 3301 | Human and Animal Physiology | 3 | |
| CHEM 2301 | Organic Chemistry I | 3 | |
| LE | Historical Perspectives | 3 | His |
| Elective | 3 | ||
| Term credits | 15 | ||
Year 2: Spring Semester
| Course | Title | Credits | LE |
|---|---|---|---|
| BIOC 3021 | Biochemistry | 3 | |
| STAT 3011 | Introduction to Statistical Analysis | 4 | Mth |
| LE | Literature | 3 | Ltr |
| LE | Writing Intensive - Lower Division | 3 | WI |
| Elective | 2 | ||
| CFAN 3201 | Career and Internship Preparation | 1 | |
| Term credits | 16 | ||
Year 3: Fall Semester
| Course | Title | Credits | LE |
|---|---|---|---|
| FSCN 2001 | A Food Systems Approach to Cooking for Health and the Environment | 3 | |
| FSCN 4612W | Advanced Human Nutrition | 4 | WI |
| FSCN 3xxx | 3 | ||
| Elective | 5 | ||
| Term credits | 15 | ||
Year 3: Spring Semester
| Course | Title | Credits | LE |
|---|---|---|---|
| FSCN 2021 | Introductory Microbiology | 4 | |
| FSCN 4xxx | 6 | ||
| Elective | 5 | ||
| Term credits | 15 | ||
Year 4: Fall Semester
| Course | Title | Credits | LE |
|---|---|---|---|
| FSCN 4621 | Nutrition and Metabolism | 4 | |
| CFAN 3096 | Making the Most of your Professional Experience | 1 | |
| Elective | 4 | ||
| FSCN 4xxx/NUTR 5xxx | 3 | ||
| Elective | 3 | ||
| Term credits | 15 | ||
Year 4: Spring Semester
| Course | Title | Credits | LE |
|---|---|---|---|
| FSCN 4613 | Experimental Nutrition | 2 | |
| FSCN 4614W | Community Nutrition | 3 | SocS, RPJ, WI |
| Elective | 4 | ||
| Elective | 3 | ||
| LE | Arts/Humanities, Global Perspectives | 3 | AH, GP |
| Term credits | 15 | ||
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Nutritional Science
Year 1: Fall Semester
| Course | Title | Credits | LE |
| FSCN 1112 | Principles of Nutrition | 3 | TS |
| CHEM 1061 | Chemical Principles I | 3 | PHY |
| CHEM 1065 | Chemical Principles I Laboratory | 1 | PHY |
| AECM 2421W | Professional and Oral Communication for Agriculture, Food & the Environment | 3 | WI |
| WRIT 1301 | University Writing | 4 | |
| Elective | 2 | ||
| Term credits | 16 | ||
Year 1: Spring Semester
| Course | Title | Credits | LE |
|---|---|---|---|
| FSCN 1102 | Food: Safety, Risks, and Technology | 3 | Civ |
| CHEM 1062 | Chemical Principles II | 3 | PHY |
| CHEM 1066 | Chemical Principles II Laboratory | 1 | PHY |
| BIOL 1009 | General Biology (Preferred Course) | 4 | BIO |
| MATH 1142 | Short Calculus | 4 | Mth |
| Term credits | 15 |
Year 2: Fall Semester
| Course | Title | Credits | LE |
|---|---|---|---|
| FSCN 3612 | Life Cycle Nutrition | 3 | |
| ANSC 3301 | Human and Animal Physiology | 3 | |
| CHEM 2301 | Organic Chemistry I | 3 | |
| PSY 1001 | Introduction to Psychology | 4 | SocS |
| LE | Historical Perspectives | 3 | His |
| Term credits | 16 |
Year 2: Spring Semester
| Course | Title | Credits | LE |
|---|---|---|---|
| BIOC 3021 | Biochemistry | 3 | |
| STAT 3011 | Introduction to Statistical Analysis | 4 | Mth |
| ANAT 3601 | Principles of Human Anatomy | 3 | |
| ANAT 3602 | Principles of Human Anatomy Laboratory | 2 | |
| LE | Literature | 3 | Ltr |
| CFAN 3201 | Career and Internship Preparation | 1 | |
| Term credits | 16 |
Year 3: Fall Semester
| Course | Title | Credits | LE |
|---|---|---|---|
| FSCN 2001 | A Food Systems Approach to Cooking for Health and the Environment | 3 | |
| FSCN 4612W | Advanced Human Nutrition | 4 | WI |
| PHYS 1221 | Introduction Physics for Life Science Majors I | 4 | PHY |
| LE | Arts/Humanities | 4 | AH |
| Term credits | 15 |
Year 3: Spring Semester
| Course | Title | Credits | LE |
|---|---|---|---|
| FSCN 2021 | Introductory Microbiology | 4 | |
| PHYS 1222 | Introductory Physics for Life Science Majors II | 4 | PHY |
| BIOL 4003 | Genetics | 3 | |
| Elective | 4 | ||
| Term credits | 15 | ||
Year 4: Fall Semester
| Course | Title | Credits | LE |
|---|---|---|---|
| CFAN 3096 | Making the Most of your Professional Experience | 1 | |
| FSCN 4621 | Nutrition and Metabolism | 4 | |
| LE | Environment | 3 | Env |
| FSCN 4112 | Food Chemistry and Functional Foods | 3 | |
| LE | Writing Intensive - Upper Division | 3 | WI |
| Term credits | 14 |
Year 4: Spring Semester
| Course | Title | Credits | LE |
|---|---|---|---|
| FSCN 4613 | Experimental Nutrition | 2 | |
| FSCN 4614W | Community Nutrition | 3 | SocS, RPJ, WI |
| FSCN 4622 | Nutritional Toxicology, the basic science of diet-related toxicants | 3 | |
| Elective | 3 | ||
| Elective | 3 | ||
| Term credits | 14 | ||