COMMUNITY NUTRITION MAJOR
The major in community nutrition
is designed to enable students to develop a thorough
understanding of nutrition and the ability to communicate
those principles to the public. The focus of the major
is achieving and maintaining health, emphasizing changing
nutritional needs throughout life. Graduates work cooperatively
with other professionals in improving the overall health
of individuals and communities. To progress and graduate
in community nutrition, a student must maintain a minimum
grade point average of 2.2 and earn a 'C' or better
in all required foods, nutrition, and science courses.
RECOMMENDED COURSE SEQUENCE
1st Semester - FALL |
| ENGL 110 College Composition I |
3 |
| CHEM 121 & Lab General Chemistry I/Lab |
4 |
| PSYC 111 Introduction to Psychology |
3 |
| NUTR 240 Fundamentals of Nutrition |
3 |
| MATH 103 College Algebra |
3 |
| Credits |
16 |
| |
|
2nd Semester - SPRING |
| ENGL 120/125 College Composition II or Technical & Business Writing |
3 |
| CHEM 122/L General Chemistry II/Lab |
4 |
| N&D 100 Intro to Nutrition & Dietetics |
1 |
| T&L 252 Child Development or PSYC 250 Developmental Psychology |
3/4 |
| GER |
3 |
| Credits |
14/15 |
| |
|
3rd Semester - FALL |
| ANAT 204/L Anatomy for Paramed Personnel/Lab |
5 |
| N&D 241 Maternal and Child Nutrition |
2 |
| N&D 242 Nutrition in the Aging Process |
2 |
| RHS 200 Helping Skills in Community Services |
3 |
| COMM 110 Fundamentals of Public Speaking |
3 |
| Credits |
15 |
| |
|
4rd Semester - SPRING |
| CHEM 240/L Survey Organic Chem/Lab+ |
5 |
| N&D 200 Nutrition Promotion Strategies |
2 |
| N&D 335 World Food Patterns |
3 |
| MRK 201 Personal Marketing |
3 |
| GER |
3 |
| Credits |
16 |
| |
|
5th Semester - FALL |
| PPT 301 Human Physiology |
4 |
| COMM 212 Introduction to Interpersonal Communication |
3 |
| N&D 220 Foodservice Safety and Sanitation |
1 |
| GER |
3 |
| Option A courses/Option B courses Electives |
5 |
| Credits |
16 |
| |
|
6th Semester - SPRING |
| BMB 301 Biochemistry+ |
3 |
| SOC 326 Sociology Statistics or PSYC 241 Introduction to Statistics |
3/4 |
| Option A courses/Option B courses Electives |
3 |
| N&D 441 Advanced Nutrition |
4 |
| N&D 342 Community Nutrition |
3 |
| Credits |
16/17 |
| |
|
7th Semester - FALL |
| N&D 400 Professional Issues |
2 |
| N&D 494 Research in Nutrition & Dietetics |
1 |
| COMM 366 Business/Professional Speaking |
3 |
| N&D 498 Supervised Practice Experience |
4 |
| Option A courses/Option B courses Electives |
6 |
Credits |
16 |
| |
|
8th Semester - SPRING |
| Option A courses/Option B courses Electives |
15 |
| Credits |
15 |
+Two semester chemistry/biochemistry sequence includes:
CHEM 115/L Introductory Chemistry/Lab (4)
CHEM 116/L Intro to Organic & Biochemistry (4)
Option A includes:
N&D 260 Principles of Foods & Food Science (5)
*N&D 340 Foodservice Systems Production (2) and *N&D 440 Foodservice Systems Mgmt (1)
N&D 494 Research in Nutrition and Dietetics (2)
*OR
MGMT 305 Managerial Concepts (3) may be substituted for N&D 340 and 440
Option B includes:
SOC 335 The Family (3)
N&D 348 Sports Nutrition (2) OR
PEXS 327 Fitness for Life (3)
SOC 355 Drugs & Society (3) OR PPT 315 Human Pharm (3) OR
PPT 410 Drugs Subj to Abuse (2)
SOC 352 Aging (3) OR Psyc 355 Adulthood and Aging (3)
|
430 Oxford St Stop 9025
