Twin Cities campus
 
Twin Cities Campus

Nutrition B.S.

Food Science & Nutrition
College of Food, Agricultural and Natural Resource Sciences
  • Program Type: Baccalaureate
  • Requirements for this program are current for Spring 2018
  • Required credits to graduate with this degree: 120
  • Required credits within the major: 74 to 96
  • Degree: Bachelor of Science
The nutrition major explores how nutrients and the foods from which they are derived aid the body in health, growth, and development. With major national and international concerns for how food and nutrition affect health and disease, registered dietitians and nutritionists have many career opportunities. Students choose one of three options: 1) nutrition studies, 2) the Didactic Program in Dietetics, or 3) nutritional science. Students expecting to apply to an internship or graduate school should maintain a GPA of at least 3.00. A cumulative GPA of at least 3.30 is highly recommended. The Didactic Program in Dietetics (DPD) is currently granted accreditation by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995, Phone: 800-877-1600, Website: www.eatright.org.
Program Delivery
This program is available:
  • via classroom (the majority of instruction is face-to-face)
Admission Requirements
For information about University of Minnesota admission requirements, visit the Office of Admissions website.
General Requirements
All students in baccalaureate degree programs are required to complete general University and college requirements including writing and liberal education courses. For more information about University-wide requirements, see the liberal education requirements. Required courses for the major, minor or certificate in which a student receives a D grade (with or without plus or minus) do not count toward the major, minor or certificate (including transfer courses).
Program Requirements
All major requirements must be taken A-F (unless only offered S-N), and students must earn a grade of at least C- or better.
Foundation Courses
BIOC 3021 - Biochemistry (3.0 cr)
WRIT 3562W - Technical and Professional Writing [WI] (4.0 cr)
COMM 1101 - Introduction to Public Speaking [CIV] (3.0 cr)
or AFEE 2421 - Professional Communication for Agriculture, Food, and the Environment (3.0 cr)
BIOL 1009 - General Biology [BIOL] (4.0 cr)
ANSC 3301 - Human and Animal Physiology (3.0 cr)
or PHSL 3051 - Human Physiology (4.0 cr)
or BIOL 3211 - Physiology of Humans and Other Animals (3.0 cr)
VBS 2032 - General Microbiology With Laboratory (5.0 cr)
or MICB 3301 - Biology of Microorganisms (5.0 cr)
or FSCN 2021 - Introductory Microbiology (4.0 cr)
STAT 3011 - Introduction to Statistical Analysis [MATH] (4.0 cr)
Core Courses
All nutrition major students are required to complete these core nutrition-related courses.
FSCN 1112 - Principles of Nutrition [TS] (3.0 cr)
FSCN 3102 - Introduction to Food Science (3.0 cr)
FSCN 3612 - Life Cycle Nutrition (3.0 cr)
FSCN 4612 - Advanced Human Nutrition (4.0 cr)
FSCN 4613 - Experimental Nutrition (2.0 cr)
FSCN 4614W - Community Nutrition [SOCS, DSJ, WI] (3.0 cr)
FSCN 4621W - Nutrition and Metabolism [WI] (4.0 cr)
Interdisciplinary Learning
Course in the core curriculum which satisfy requirements for interdisciplinary learning.
FSCN 1102 - Food: Safety, Risks, and Technology [CIV] (3.0 cr)
Experiential Learning
Course that fulfills the requirement for experiential learning.
CFAN 3096 - Making the Most of your Internship (1.0 cr)
or FSCN 2001 - Healthy Foods, Healthy Lives: A Food System Approach to Cooking (3.0 cr)
Upper Division Writing Intensive within the Major
Students are required to take one upper division writing intensive course within the major. If that requirement has not been satisfied within the core major requirements, students must choose one course from the following list. Some of these courses may also fulfill other major requirements.
Take 0 - 1 course(s) from the following:
· WRIT 3562W - Technical and Professional Writing [WI] (4.0 cr)
· FSCN 4614W - Community Nutrition [SOCS, DSJ, WI] (3.0 cr)
· FSCN 4621W - Nutrition and Metabolism [WI] (4.0 cr)
Program Sub-plans
Students are required to complete one of the following sub-plans.
Didactic Program in Dietetics
The Didactic Program in Dietetics (DPD) provides excellent undergraduate preparation to meet the knowledge requirements delineated by the American Dietetic Association (ADA) for entry-level dietitians. The DPD training includes a strong science component of biological sciences, chemistry, and biochemistry courses appropriate for admission to graduate school. A liberal arts core and specialized courses in nutrition, nutritional biochemistry, clinical nutrition, food chemistry, menu planning, and food service management provide depth and breadth. The mission of the University of Minnesota DPD is to prepare students for entry into and successful completion of a dietetic internship, a variety of employment opportunities related to food and nutrition, or graduate/professional programs.
Students who plan to become registered dietitians must apply to the DPD according to specified criteria. There is no difference in the required courses; however, only those students who are accepted into the DPD will receive a Verification Statement, which is needed to enter into a dietetic internship.
Didactic Program in Dietetics Courses
FSCN 3614 - Nutrition Education and Counseling (3.0 cr)
FSCN 3615 - Sociocultural Aspects of Food, Nutrition, and Health [GP] (3.0 cr)
FSCN 3731 - Food Service Operations Management Laboratory (2.0 cr)
FSCN 3732 - Food Service Operations Management (3.0 cr)
FSCN 4665 - Medical Nutrition Therapy I (3.0 cr)
FSCN 4666 - Medical Nutrition Therapy II (3.0 cr)
FSCN 4732 - Food and Nutrition Management (3.0 cr)
MATH 1031 - College Algebra and Probability [MATH] (3.0 cr)
Students must select one 4xxx or above FSCN or NUTR course of at least 3 credits. Students cannot select a course that is already required for the program.
Capstone course options for students in the DPD Program. Students may take either FSCN 4664 or FSCN 4667.
FSCN 4667 - Senior Seminar for the Didactic Program in Dietetics (2.0 cr)
or FSCN 4664 - Senior Capstone: Becoming a Registered Dietitian (1.0 cr)
Chemistry Tracks
Chemistry
CHEM 1061 - Chemical Principles I [PHYS] (3.0 cr)
CHEM 1065 - Chemical Principles I Laboratory [PHYS] (1.0 cr)
CHEM 1062 - Chemical Principles II [PHYS] (3.0 cr)
CHEM 1066 - Chemical Principles II Laboratory [PHYS] (1.0 cr)
CHEM 2301 - Organic Chemistry I (3.0 cr)
or Chemistry for the Life Sciences
CHEM 1081 - Chemistry for the Life Sciences I [PHYS] (3.0 cr)
CHEM 1065 - Chemical Principles I Laboratory [PHYS] (1.0 cr)
CHEM 1082 - Chemistry for the Life Sciences II (3.0 cr)
CHEM 1086 - Chemistry for the Life Sciences II Laboratory (1.0 cr)
CHEM 2081 - Chemistry for the Life Sciences III (3.0 cr)
CHEM 2085 - Chemistry for the Life Sciences III Laboratory (2.0 cr)
Nutrition Studies
Nutrition major students who do not select either the DPD or nutritional science sub-plan may utilize the remainder of the 120 credits needed to graduate by specializing in an area of their choosing. Specialization can include regulatory nutrition, entrepreneurial nutrition, health/wellness/medicine, nutrition communications, and existing minor. Contact your academic advisor to discuss recommended course options.
Mathematics
MATH 1031 - College Algebra and Probability [MATH] (3.0 cr)
or MATH 1142 - Short Calculus [MATH] (4.0 cr)
or MATH 1271 - Calculus I [MATH] (4.0 cr)
Chemistry Tracks
Chemistry
CHEM 1061 - Chemical Principles I [PHYS] (3.0 cr)
CHEM 1065 - Chemical Principles I Laboratory [PHYS] (1.0 cr)
CHEM 1062 - Chemical Principles II [PHYS] (3.0 cr)
CHEM 1066 - Chemical Principles II Laboratory [PHYS] (1.0 cr)
CHEM 2301 - Organic Chemistry I (3.0 cr)
or Chemistry for the Life Sciences
CHEM 1081 - Chemistry for the Life Sciences I [PHYS] (3.0 cr)
CHEM 1065 - Chemical Principles I Laboratory [PHYS] (1.0 cr)
CHEM 1082 - Chemistry for the Life Sciences II (3.0 cr)
CHEM 1086 - Chemistry for the Life Sciences II Laboratory (1.0 cr)
CHEM 2081 - Chemistry for the Life Sciences III (3.0 cr)
CHEM 2085 - Chemistry for the Life Sciences III Laboratory (2.0 cr)
Upper Division Food Science and Nutrition Courses, 9 credits
Students must complete at least 9 credits of 3000-level or above FSCN or NUTR designated courses. Students cannot select a course that is already required for the program.
Take 9 or more credit(s) from the following:
· FSCN 3xxx
· FSCN 4xxx
· NUTR 3xxx
· NUTR 4xxx
Nutrition Science
The nutritional science option is for students planning to do graduate work in nutrition, related sciences, or professional programs such as medicine or dentistry.
Nutritional Science Courses
PHYS 1201W - Introductory Physics for Biology and Pre-medicine I [PHYS, WI] (5.0 cr)
PHYS 1202W - Introductory Physics for Biology and Pre-medicine II [PHYS, WI] (5.0 cr)
FSCN 4622 - Nutritional Toxicology, the basic science of diet-related toxicants (3.0 cr)
BIOL 4003 - Genetics (3.0 cr)
or GCD 3022 - Genetics (3.0 cr)
MATH 1142 - Short Calculus [MATH] (4.0 cr)
or MATH 1271 - Calculus I [MATH] (4.0 cr)
MATH 1272 - Calculus II (4.0 cr)
FSCN 4112 - Food Chemistry and Functional Foods (3.0 cr)
or FSCN 4121 - Food Microbiology (3.0 cr)
or NUTR 5622 - Vitamin and Mineral Biochemistry (3.0 cr)
or NUTR 5624 - Nutrition and Genetics (2.0 cr)
CHEM 1061 - Chemical Principles I [PHYS] (3.0 cr)
CHEM 1065 - Chemical Principles I Laboratory [PHYS] (1.0 cr)
CHEM 1062 - Chemical Principles II [PHYS] (3.0 cr)
CHEM 1066 - Chemical Principles II Laboratory [PHYS] (1.0 cr)
CHEM 2301 - Organic Chemistry I (3.0 cr)
or CHEM 2302 - Organic Chemistry II (3.0 cr)
or CHEM 2311 - Organic Lab (4.0 cr)
 
More program views..
View college catalog(s):
· College of Food, Agricultural and Natural Resource Sciences

View sample plan(s):
· Didactic Program in Dietetics Sample Plan
· Nutrition Studies Sample Plan
· Nutritional Science Sample Plan

View checkpoint chart:
· Nutrition B.S.
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BIOC 3021 - Biochemistry
Credits: 3.0 [max 3.0]
Course Equivalencies: 00467 - BioC 3021/BioC 3022/BioC 4331/
Typically offered: Every Fall, Spring & Summer
Fundamentals of biochemistry. Structure/function of proteins, nucleic acids, lipids, and carbohydrates. Metabolism/regulation of metabolism. Quantitative treatments of chemical equilibria, enzyme catalysis, and bioenergetics. Chemical basis of genetic information flow. recommended prerequisites: Introductory Biology (BIOL 1009 or BIOL 2003 or equivalent) and Organic Chemistry (CHEM 2301 or CHEM 2081/2085 or equivalent) enforced prerequisite: not a CBS student
WRIT 3562W - Technical and Professional Writing (WI)
Credits: 4.0 [max 4.0]
Course Equivalencies: 01235 - Writ 3562V/Writ 3562W
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Technical and professional writing communicates complex information to solve problems or complete tasks. It requires not only knowledge of workplace genres, but also a skill of composing such genres. This course allows students to practice rhetorically analyzing writing situations and composing workplace genres: memos, proposals, instructions, research reports, and presentations.
COMM 1101 - Introduction to Public Speaking (CIV)
Credits: 3.0 [max 3.0]
Course Equivalencies: 00670
Typically offered: Every Fall, Spring & Summer
Public communication processes, elements, and ethics. Criticism of and response to public discourse. Practice in individual speaking designed to encourage civic participation.
AFEE 2421 - Professional Communication for Agriculture, Food, and the Environment
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall & Spring
Speaking/writing about scientific/technical issues. Student-centered, relies on interaction/participation. Public communication.
BIOL 1009 - General Biology (BIOL)
Credits: 4.0 [max 4.0]
Course Equivalencies: 01525 - Biol 1009/Biol 1009H
Typically offered: Every Fall, Spring & Summer
Major concepts of modern biology. Molecular structure of living things, energy recruitment/utilization, flow of genetic information through organisms/populations. Principles of inheritance, ecology, and evolution. Includes lab. prereq: high school chemistry
ANSC 3301 - Human and Animal Physiology
Credits: 3.0 [max 3.0]
Prerequisites: Must have taken a Biology and Chemistry course.
Typically offered: Every Fall & Spring
Functions of major systems in mammals. Nervous system, muscles, cardiovascular system, respiration, renal system. Endocrinology/metabolism. Blood, immunology, reproduction. prereq: Must have taken a Biology and Chemistry course.
PHSL 3051 - Human Physiology
Credits: 4.0 [max 4.0]
Course Equivalencies: 01828
Typically offered: Every Fall & Spring
How major organ systems function (nerve, muscle, circulation, respiration, endocrine, renal, gastrointestinal, temperature regulation and energy metabolism). Three one-hour lectures, two-hour lab. prereq: [BIOL 1009 or 1 yr college biol], 1 yr college chem
BIOL 3211 - Physiology of Humans and Other Animals
Credits: 3.0 [max 3.0]
Typically offered: Every Fall & Spring
Study of the various solutions to common physiological problems faced by humans, other vertebrates, and invertebrates. Core concepts in physiology including flow down gradients, homeostatsis, cell-cell communication, interdependence of body systems, cell membrane dynamics, and mathematical modeling of physiological processes. Active learning format. prereq: [1009 or 2003], [CHEM 1062/1066 or 1082/1086], [2005 is recommended]
VBS 2032 - General Microbiology With Laboratory
Credits: 5.0 [max 5.0]
Course Equivalencies: 00431 - Biol 2032/MicB 3301/VBS 2032
Grading Basis: A-F only
Typically offered: Every Fall & Spring
Bacterial metabolism, growth/genetics, biology of viruses/fungi. Control of microorganisms. Host-microbe interactions, microorganisms/disease, applied microbiology. prereq: One semester each of college chemistry, biology
MICB 3301 - Biology of Microorganisms
Credits: 5.0 [max 5.0]
Course Equivalencies: 00431 - Biol 2032/MicB 3301/VBS 2032
Grading Basis: A-F or Aud
Typically offered: Every Fall, Spring & Summer
Taxonomy, anatomy, physiology, biochemistry, pathogenesis, immunology, ecology of microbes. Molecular structure in relation to bacterial function/disease. Includes lab. prereq: BIOL 3020 or instructor consent (biochemistry/genetics background coursework)
FSCN 2021 - Introductory Microbiology
Credits: 4.0 [max 4.0]
Prerequisites: BIOL 1009, CHEM 1015
Grading Basis: A-F only
Typically offered: Every Fall & Spring
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
STAT 3011 - Introduction to Statistical Analysis (MATH)
Credits: 4.0 [max 4.0]
Course Equivalencies: (Select a set)
Typically offered: Every Fall, Spring & Summer
Standard statistical reasoning. Simple statistical methods. Social/physical sciences. Mathematical reasoning behind facts in daily news. Basic computing environment.
FSCN 1112 - Principles of Nutrition (TS)
Credits: 3.0 [max 3.0]
Typically offered: Every Fall, Spring & Summer
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
FSCN 3102 - Introduction to Food Science
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
FSCN 3612 - Life Cycle Nutrition
Credits: 3.0 [max 3.0]
Prerequisites: CHEM 1061/1065
Typically offered: Every Fall
Nutritional changes throughout lifecycle. Pregnancy, lactation, childhood, adulthood, aging. Topics relevant to lifecycle changes (e.g., body composition, immunity, sports nutrition). prereq: CHEM 1061/1065
FSCN 4612 - Advanced Human Nutrition
Credits: 4.0 [max 4.0]
Typically offered: Every Fall
Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories. prereq: 1112, [CHEM 1022 or CHEM 1062 and CHEM 1066], [BioC 3021 or PHSL 3051 or ANSC 3301 or BIOL 3211]
FSCN 4613 - Experimental Nutrition
Credits: 2.0 [max 2.0]
Typically offered: Every Spring
Lab in chemical/biochemical methods of analysis of nutritional status.
FSCN 4614W - Community Nutrition (SOCS, DSJ, WI)
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring
Nutrition risks associated with different age, sex, ethnic, and socioeconomic groups. Community needs assessment. Program planning and evaluation. Programs developed to address the needs and interests of people at different stages of the life cycle, ethnic or cultural backgrounds, and literacy levels.
FSCN 4621W - Nutrition and Metabolism (WI)
Credits: 4.0 [max 4.0]
Typically offered: Every Fall
Carbohydrate, lipid, protein metabolism. Uses systems/holistic approach to emphasize how metabolic pathways interrelate.
FSCN 1102 - Food: Safety, Risks, and Technology (CIV)
Credits: 3.0 [max 3.0]
Grading Basis: OPT No Aud
Typically offered: Every Fall & Spring
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
CFAN 3096 - Making the Most of your Internship
Credits: 1.0 [max 1.0]
Grading Basis: A-F only
Typically offered: Every Spring
Enhance quality internship experience. Insight about self, world of work, individual learning styles. Communicate skills/learning. prereq: Secured internship, instr consent
FSCN 2001 - Healthy Foods, Healthy Lives: A Food System Approach to Cooking
Credits: 3.0 [max 3.0]
Typically offered: Every Spring
Skills/resources for food choices based on nutritional, environmental, local/global societal implications. Ethical/civic themes that guide food choices. Discussion/writing on how environmental, cultural, social, health issues impact personal food choices. prereq: [soph, jr, sr] or instr consent
WRIT 3562W - Technical and Professional Writing (WI)
Credits: 4.0 [max 4.0]
Course Equivalencies: 01235 - Writ 3562V/Writ 3562W
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Technical and professional writing communicates complex information to solve problems or complete tasks. It requires not only knowledge of workplace genres, but also a skill of composing such genres. This course allows students to practice rhetorically analyzing writing situations and composing workplace genres: memos, proposals, instructions, research reports, and presentations.
FSCN 4614W - Community Nutrition (SOCS, DSJ, WI)
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring
Nutrition risks associated with different age, sex, ethnic, and socioeconomic groups. Community needs assessment. Program planning and evaluation. Programs developed to address the needs and interests of people at different stages of the life cycle, ethnic or cultural backgrounds, and literacy levels.
FSCN 4621W - Nutrition and Metabolism (WI)
Credits: 4.0 [max 4.0]
Typically offered: Every Fall
Carbohydrate, lipid, protein metabolism. Uses systems/holistic approach to emphasize how metabolic pathways interrelate.
FSCN 3614 - Nutrition Education and Counseling
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Effective communication skills are essential for all food and nutrition professionals whether working in clinical, community, management, or food service settings. This course is divided into two components: nutrition education and counseling. These two components will first teach the necessary knowledge and skills required of entry level dietitians such as educational theory and techniques, counseling theory and methods, interviewing techniques, and health literacy. You will also develop and practice these skills through application verbally in breakout sessions as well as written. The written component for the education section will include an interview paper; several informal activities in class all which will help develop and practice skills to complete the final project of developing a nutrition education lesson plan. The syllabus will focus on the nutrition education component. prereq: 1112
FSCN 3615 - Sociocultural Aspects of Food, Nutrition, and Health (GP)
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring
Sociocultural aspects of regional/cultural diversity in food preferences and food behavior, food habits, demographics, lifestyles, food consumption, and expenditures. Effect of socioeconomic status, religious beliefs, age, and cultural meaning of foods on food choices.
FSCN 3731 - Food Service Operations Management Laboratory
Credits: 2.0 [max 2.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall
Experience in managing a food service operation. On- and off-campus commercial and institutional restaurants used as labs. Required field trips. prereq: [3102 or concurrent registration is required (or allowed) in 3102], [3732 or concurrent registration is required (or allowed) in 3732]
FSCN 3732 - Food Service Operations Management
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall
Planning, preparing, delivering, serving, managing foods served away from home.
FSCN 4665 - Medical Nutrition Therapy I
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall
Nutrition assessment and support. Pathology, management, and nutrition therapy for disorders of the gastrointestinal, immune, and respiratory systems, and cancer. prereq: 4612, Phsl 3051
FSCN 4666 - Medical Nutrition Therapy II
Credits: 3.0 [max 3.0]
Prerequisites: FSCN 4665
Grading Basis: A-F or Aud
Typically offered: Every Spring
Pathology, management, and nutrition therapy for disorders of the cardiovascular, endocrine, urinary, and neuromuscular and skeletal systems. Nutrition intervention for inborn errors of metabolism, and eating disorders and obesity. prereq: FSCN 4665
FSCN 4732 - Food and Nutrition Management
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Spring
Financial and human resource management applied to a variety of business and institutional settings. Field trips may be required. prereq: 3732
MATH 1031 - College Algebra and Probability (MATH)
Credits: 3.0 [max 3.0]
Course Equivalencies: 02451 - CI 1806/Math 1031
Typically offered: Every Fall, Spring & Summer
Graphs of equations and functions, transformations of graphs; linear, quadratic, polynomial, and rational functions, with applications; inverses and compositions of functions; exponential and logarithmic functions with applications; basic probability rules, conditional probabilities, binomial probabilities. prereq: 3 yrs high school math or satisfactory score on placement exam or grade of at least C- in [PSTL 731 or PSTL 732 or CI 0832]
FSCN 4667 - Senior Seminar for the Didactic Program in Dietetics
Credits: 2.0 [max 2.0]
Grading Basis: S-N only
Typically offered: Every Fall
Preparation for advancement in career as registered dietitian, including completion of dietetic internship application. Current issues in profession of dietetics. prereq: Senior Nutrition Major with DPD subplan, [FScN 4665 or concurrent registration is required (or allowed) in 4665]
FSCN 4664 - Senior Capstone: Becoming a Registered Dietitian
Credits: 1.0 [max 1.0]
Grading Basis: S-N or Aud
Typically offered: Every Fall
Preparation for advancement in career as registered dietitian, including completion of dietetic internship application. Current issues in dietetics. prereq: [4665 or concurrent registration is required (or allowed) in 4665], Nutrition/dietetics subplan of nutrition major or instr consent
CHEM 1061 - Chemical Principles I (PHYS)
Credits: 3.0 [max 3.0]
Course Equivalencies: 01884 - Chem 1061/Chem 1071H
Typically offered: Every Fall, Spring & Summer
Atomic theory, periodic properties of elements. Thermochemistry, reaction stoichiometry. Behavior of gases, liquids, and solids. Molecular/ionic structure/bonding. Organic chemistry and polymers. energy sources, environmental issues related to energy use. Prereq-Grade of at least C- in [1011 or 1015] or [passing placement exam, concurrent registration is required (or allowed) in 1065]; intended for science or engineering majors; concurrent registration is required (or allowed) in 1065; registration for 1065 must precede registration for 1061
CHEM 1065 - Chemical Principles I Laboratory (PHYS)
Credits: 1.0 [max 1.0]
Course Equivalencies: 01878 - Chem 1065/Chem 1075H
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Basic laboratory skills while investigating physical and chemical phenomena closely linked to lecture material. Experimental design, data collection and treatment, discussion of errors, and proper treatment of hazardous wastes. prereq: concurrent registration is required (or allowed) in 1061
CHEM 1062 - Chemical Principles II (PHYS)
Credits: 3.0 [max 3.0]
Course Equivalencies: 01885 - Chem 1062/Chem 1072H
Typically offered: Every Fall, Spring & Summer
Chemical kinetics. Radioactive decay. Chemical equilibrium. Solutions. Acids/bases. Solubility. Second law of thermodynamics. Electrochemistry/corrosion. Descriptive chemistry of elements. Coordination chemistry. Biochemistry. prereq: Grade of at least C- in 1061 or equiv, concurrent registration is required (or allowed) in 1066; registration for 1066 must precede registration for 1062
CHEM 1066 - Chemical Principles II Laboratory (PHYS)
Credits: 1.0 [max 1.0]
Course Equivalencies: 01879 - Chem 1066/Chem 1076H
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Basic laboratory skills while investigating physical and chemical phenomena closely linked to lecture material. Experimental design, data collection and treatment, discussion of errors, and proper treatment of hazardous wastes. prereq: concurrent registration is required (or allowed) in 1062
CHEM 2301 - Organic Chemistry I
Credits: 3.0 [max 3.0]
Course Equivalencies: 01929 - Chem 2301/Chem 2331H
Typically offered: Every Fall, Spring & Summer
Organic compounds, constitutions, configurations, conformations, reactions. Molecular structure. Chemical reactivity/properties. Spectroscopic characterization of organic molecules. prereq: C- or better in 1062/1066 or 1072H/1076H
CHEM 1081 - Chemistry for the Life Sciences I (PHYS)
Credits: 3.0 [max 3.0]
Course Equivalencies: 01884 - Chem 1061/Chem 1071H/Chem 1081
Typically offered: Every Fall
The topics of atomic theory, molecular structure, bonding and shape, energy and enthalpy, gases, properties of solutions, and equilibrium will be presented along with their application to biological systems. Intended to provide a strong chemistry background for students pursuing life science related majors or careers in life science related fields. Prereq: grade of a C- or better in CHEM 1015 or passing chemistry placement exam.
CHEM 1065 - Chemical Principles I Laboratory (PHYS)
Credits: 1.0 [max 1.0]
Course Equivalencies: 01878 - Chem 1065/Chem 1075H
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Basic laboratory skills while investigating physical and chemical phenomena closely linked to lecture material. Experimental design, data collection and treatment, discussion of errors, and proper treatment of hazardous wastes. prereq: concurrent registration is required (or allowed) in 1061
CHEM 1082 - Chemistry for the Life Sciences II
Credits: 3.0 [max 3.0]
Typically offered: Every Spring
The topics of acids, bases and equilibrium, kinetics, nucleophilic substitution and elimination reactions, free radicals, electrochemistry, and alkene addition reactions will be presented along with their application to biological systems. Intended to provide a strong chemistry background for students pursuing life science related majors or careers in life science related fields. prereq: grade of a C- or better in CHEM 1081 (lecture) and CHEM 1065 (lab); concurrent registration is required (or allowed) in 1086; registration for 1086 must precede registration for 1082
CHEM 1086 - Chemistry for the Life Sciences II Laboratory
Credits: 1.0 [max 1.0]
Typically offered: Every Spring
Experimental techniques and instrumentation applied to the study of chemical reactions. Techniques include computational chemistry, isolation of natural products, chromatography, acid-base titrations, preparation of buffers, study of reaction kinetics, and examination of polymer degration. Prereq: grade of a C- or better in CHEM 1081 (lecture) and CHEM 1065 (lab). Concurrent registration in CHEM 1082 is required.
CHEM 2081 - Chemistry for the Life Sciences III
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
The topics of spectroscopy, conjugation and aromaticity, carbonyl and their reactivity, carboxylic acid derivatives, and electrophilic aromatic substitution reactions will be presented along with their application to biological systems. Intended to provide a strong chemistry background for students pursuing life science related majors or careers in life science related fields. Prereq: grade of a C- or better in CHEM 1082 (lecture) and CHEM 1086 (lab).
CHEM 2085 - Chemistry for the Life Sciences III Laboratory
Credits: 2.0 [max 2.0]
Typically offered: Every Fall
Experimental techniques and instrumentation applied to the study of chemical reactions and related biological systems. Techniques include spectroscopy, isolation, kinetics and thermodynamics, green chemistry, oxidations, enzymatic reductions, drug discovery. Prereq: grade of a C- or better in CHEM 1082 (lecture) and CHEM 1086 (lab). Concurrent registration in CHEM 2081 is required.
MATH 1031 - College Algebra and Probability (MATH)
Credits: 3.0 [max 3.0]
Course Equivalencies: 02451 - CI 1806/Math 1031
Typically offered: Every Fall, Spring & Summer
Graphs of equations and functions, transformations of graphs; linear, quadratic, polynomial, and rational functions, with applications; inverses and compositions of functions; exponential and logarithmic functions with applications; basic probability rules, conditional probabilities, binomial probabilities. prereq: 3 yrs high school math or satisfactory score on placement exam or grade of at least C- in [PSTL 731 or PSTL 732 or CI 0832]
MATH 1142 - Short Calculus (MATH)
Credits: 4.0 [max 4.0]
Typically offered: Every Fall, Spring & Summer
A streamlined one-semester tour of differential and integral calculus in one variable, and differential calculus in two variables. No trigonometry/does not have the same depth as MATH 1271-1272. Formulas and their interpretation and use in applications. prereq: Satisfactory score on placement test or grade of at least C- in [1031 or 1051]
MATH 1271 - Calculus I (MATH)
Credits: 4.0 [max 4.0]
Course Equivalencies: 00067 - Math 1271/Math 1281/Math 1371/
Typically offered: Every Fall, Spring & Summer
Differential calculus of functions of a single variable, including polynomial, rational, exponential, and trig functions. Applications, including optimization and related rates problems. Single variable integral calculus, using anti-derivatives and simple substitution. Applications may include area, volume, work problems. prereq: 4 yrs high school math including trig or satisfactory score on placement test or grade of at least C- in [1151 or 1155]
CHEM 1061 - Chemical Principles I (PHYS)
Credits: 3.0 [max 3.0]
Course Equivalencies: 01884 - Chem 1061/Chem 1071H
Typically offered: Every Fall, Spring & Summer
Atomic theory, periodic properties of elements. Thermochemistry, reaction stoichiometry. Behavior of gases, liquids, and solids. Molecular/ionic structure/bonding. Organic chemistry and polymers. energy sources, environmental issues related to energy use. Prereq-Grade of at least C- in [1011 or 1015] or [passing placement exam, concurrent registration is required (or allowed) in 1065]; intended for science or engineering majors; concurrent registration is required (or allowed) in 1065; registration for 1065 must precede registration for 1061
CHEM 1065 - Chemical Principles I Laboratory (PHYS)
Credits: 1.0 [max 1.0]
Course Equivalencies: 01878 - Chem 1065/Chem 1075H
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Basic laboratory skills while investigating physical and chemical phenomena closely linked to lecture material. Experimental design, data collection and treatment, discussion of errors, and proper treatment of hazardous wastes. prereq: concurrent registration is required (or allowed) in 1061
CHEM 1062 - Chemical Principles II (PHYS)
Credits: 3.0 [max 3.0]
Course Equivalencies: 01885 - Chem 1062/Chem 1072H
Typically offered: Every Fall, Spring & Summer
Chemical kinetics. Radioactive decay. Chemical equilibrium. Solutions. Acids/bases. Solubility. Second law of thermodynamics. Electrochemistry/corrosion. Descriptive chemistry of elements. Coordination chemistry. Biochemistry. prereq: Grade of at least C- in 1061 or equiv, concurrent registration is required (or allowed) in 1066; registration for 1066 must precede registration for 1062
CHEM 1066 - Chemical Principles II Laboratory (PHYS)
Credits: 1.0 [max 1.0]
Course Equivalencies: 01879 - Chem 1066/Chem 1076H
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Basic laboratory skills while investigating physical and chemical phenomena closely linked to lecture material. Experimental design, data collection and treatment, discussion of errors, and proper treatment of hazardous wastes. prereq: concurrent registration is required (or allowed) in 1062
CHEM 2301 - Organic Chemistry I
Credits: 3.0 [max 3.0]
Course Equivalencies: 01929 - Chem 2301/Chem 2331H
Typically offered: Every Fall, Spring & Summer
Organic compounds, constitutions, configurations, conformations, reactions. Molecular structure. Chemical reactivity/properties. Spectroscopic characterization of organic molecules. prereq: C- or better in 1062/1066 or 1072H/1076H
CHEM 1081 - Chemistry for the Life Sciences I (PHYS)
Credits: 3.0 [max 3.0]
Course Equivalencies: 01884 - Chem 1061/Chem 1071H/Chem 1081
Typically offered: Every Fall
The topics of atomic theory, molecular structure, bonding and shape, energy and enthalpy, gases, properties of solutions, and equilibrium will be presented along with their application to biological systems. Intended to provide a strong chemistry background for students pursuing life science related majors or careers in life science related fields. Prereq: grade of a C- or better in CHEM 1015 or passing chemistry placement exam.
CHEM 1065 - Chemical Principles I Laboratory (PHYS)
Credits: 1.0 [max 1.0]
Course Equivalencies: 01878 - Chem 1065/Chem 1075H
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Basic laboratory skills while investigating physical and chemical phenomena closely linked to lecture material. Experimental design, data collection and treatment, discussion of errors, and proper treatment of hazardous wastes. prereq: concurrent registration is required (or allowed) in 1061
CHEM 1082 - Chemistry for the Life Sciences II
Credits: 3.0 [max 3.0]
Typically offered: Every Spring
The topics of acids, bases and equilibrium, kinetics, nucleophilic substitution and elimination reactions, free radicals, electrochemistry, and alkene addition reactions will be presented along with their application to biological systems. Intended to provide a strong chemistry background for students pursuing life science related majors or careers in life science related fields. prereq: grade of a C- or better in CHEM 1081 (lecture) and CHEM 1065 (lab); concurrent registration is required (or allowed) in 1086; registration for 1086 must precede registration for 1082
CHEM 1086 - Chemistry for the Life Sciences II Laboratory
Credits: 1.0 [max 1.0]
Typically offered: Every Spring
Experimental techniques and instrumentation applied to the study of chemical reactions. Techniques include computational chemistry, isolation of natural products, chromatography, acid-base titrations, preparation of buffers, study of reaction kinetics, and examination of polymer degration. Prereq: grade of a C- or better in CHEM 1081 (lecture) and CHEM 1065 (lab). Concurrent registration in CHEM 1082 is required.
CHEM 2081 - Chemistry for the Life Sciences III
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
The topics of spectroscopy, conjugation and aromaticity, carbonyl and their reactivity, carboxylic acid derivatives, and electrophilic aromatic substitution reactions will be presented along with their application to biological systems. Intended to provide a strong chemistry background for students pursuing life science related majors or careers in life science related fields. Prereq: grade of a C- or better in CHEM 1082 (lecture) and CHEM 1086 (lab).
CHEM 2085 - Chemistry for the Life Sciences III Laboratory
Credits: 2.0 [max 2.0]
Typically offered: Every Fall
Experimental techniques and instrumentation applied to the study of chemical reactions and related biological systems. Techniques include spectroscopy, isolation, kinetics and thermodynamics, green chemistry, oxidations, enzymatic reductions, drug discovery. Prereq: grade of a C- or better in CHEM 1082 (lecture) and CHEM 1086 (lab). Concurrent registration in CHEM 2081 is required.
PHYS 1201W - Introductory Physics for Biology and Pre-medicine I (PHYS, WI)
Credits: 5.0 [max 5.0]
Course Equivalencies: 00078 - Phys 1101W/1201W/1301W/1401V/1
Typically offered: Every Fall, Spring & Summer
Fundamental principles of physics. Description of motion, forces, conservation principles, structure of matter. Applications to mechanical systems, including fluids, waves, heat. Lab. prereq: [High school or college calculus], trigonometry, algebra
PHYS 1202W - Introductory Physics for Biology and Pre-medicine II (PHYS, WI)
Credits: 5.0 [max 5.0]
Course Equivalencies: 00079
Typically offered: Every Fall, Spring & Summer
Fundamental principles of physics. Motion, forces, conservation principles, structure of matter. Applications to electromagnetic phenomena, including optics, atomic structure. Lab. prereq: 1201W
FSCN 4622 - Nutritional Toxicology, the basic science of diet-related toxicants
Credits: 3.0 [max 3.0]
Course Equivalencies: 01877
Grading Basis: A-F only
Typically offered: Every Spring
Concepts of toxicology. Molecular mechanism behind dietary chemical-induced toxicities. Impact/risk of dietary chemicals for human health. prereq: BIOC 3021; designed for students majoring in [nutrition or food science or toxicology ]
BIOL 4003 - Genetics
Credits: 3.0 [max 3.0]
Course Equivalencies: 00052 - Biol 4003/GCD 3022
Typically offered: Every Fall, Spring & Summer
Genetic information, its transmission from parents to offspring, its expression in cells/organisms, and its course in populations. prereq: Biol 3020 or BioC 3021 or BioC 4331 or grad MSB
GCD 3022 - Genetics
Credits: 3.0 [max 3.0]
Course Equivalencies: Biol 4003/GCD 3022
Typically offered: Every Fall, Spring & Summer
Mechanisms of heredity, implications for biological populations. Applications to practical problems. prereq: BIOL 2002 or BIOL 1009
MATH 1142 - Short Calculus (MATH)
Credits: 4.0 [max 4.0]
Typically offered: Every Fall, Spring & Summer
A streamlined one-semester tour of differential and integral calculus in one variable, and differential calculus in two variables. No trigonometry/does not have the same depth as MATH 1271-1272. Formulas and their interpretation and use in applications. prereq: Satisfactory score on placement test or grade of at least C- in [1031 or 1051]
MATH 1271 - Calculus I (MATH)
Credits: 4.0 [max 4.0]
Course Equivalencies: 00067 - Math 1271/Math 1281/Math 1371/
Typically offered: Every Fall, Spring & Summer
Differential calculus of functions of a single variable, including polynomial, rational, exponential, and trig functions. Applications, including optimization and related rates problems. Single variable integral calculus, using anti-derivatives and simple substitution. Applications may include area, volume, work problems. prereq: 4 yrs high school math including trig or satisfactory score on placement test or grade of at least C- in [1151 or 1155]
MATH 1272 - Calculus II
Credits: 4.0 [max 4.0]
Course Equivalencies: Math 1272/1282/1252/1372/1572
Typically offered: Every Fall, Spring & Summer
Techniques of integration. Calculus involving transcendental functions, polar coordinates. Taylor polynomials, vectors/curves in space, cylindrical/spherical coordinates. prereq: [1271 or equiv] with grade of at least C-
FSCN 4112 - Food Chemistry and Functional Foods
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Most-important food constituents, their occurrence, structures, functional properties, and health benefits. Proteins, lipids, carbohydrates, water. Vitamins, minerals, enzymes, phytochemicals, food additives, contaminants. prereq: 3102, BIOC 3021
FSCN 4121 - Food Microbiology
Credits: 3.0 [max 3.0]
Grading Basis: OPT No Aud
Typically offered: Every Spring
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
NUTR 5622 - Vitamin and Mineral Biochemistry
Credits: 3.0 [max 3.0]
Typically offered: Every Spring
Nutritional, biochemical, and physiological aspects of vitamins and essential minerals in human and experimental-animal models. prereq: BioC 3021, Phsl 3051, FSCN 4612
NUTR 5624 - Nutrition and Genetics
Credits: 2.0 [max 2.0]
Typically offered: Every Fall
Overview of gene-diet interactions and relevant technologies used to study such interactions. Nutrigenomics, epigenetics, transcriptomics, proteomics, metabolomics. Examples of gene-diet interactions, implications. Current issues. prereq: Biochemistry
CHEM 1061 - Chemical Principles I (PHYS)
Credits: 3.0 [max 3.0]
Course Equivalencies: 01884 - Chem 1061/Chem 1071H
Typically offered: Every Fall, Spring & Summer
Atomic theory, periodic properties of elements. Thermochemistry, reaction stoichiometry. Behavior of gases, liquids, and solids. Molecular/ionic structure/bonding. Organic chemistry and polymers. energy sources, environmental issues related to energy use. Prereq-Grade of at least C- in [1011 or 1015] or [passing placement exam, concurrent registration is required (or allowed) in 1065]; intended for science or engineering majors; concurrent registration is required (or allowed) in 1065; registration for 1065 must precede registration for 1061
CHEM 1065 - Chemical Principles I Laboratory (PHYS)
Credits: 1.0 [max 1.0]
Course Equivalencies: 01878 - Chem 1065/Chem 1075H
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Basic laboratory skills while investigating physical and chemical phenomena closely linked to lecture material. Experimental design, data collection and treatment, discussion of errors, and proper treatment of hazardous wastes. prereq: concurrent registration is required (or allowed) in 1061
CHEM 1062 - Chemical Principles II (PHYS)
Credits: 3.0 [max 3.0]
Course Equivalencies: 01885 - Chem 1062/Chem 1072H
Typically offered: Every Fall, Spring & Summer
Chemical kinetics. Radioactive decay. Chemical equilibrium. Solutions. Acids/bases. Solubility. Second law of thermodynamics. Electrochemistry/corrosion. Descriptive chemistry of elements. Coordination chemistry. Biochemistry. prereq: Grade of at least C- in 1061 or equiv, concurrent registration is required (or allowed) in 1066; registration for 1066 must precede registration for 1062
CHEM 1066 - Chemical Principles II Laboratory (PHYS)
Credits: 1.0 [max 1.0]
Course Equivalencies: 01879 - Chem 1066/Chem 1076H
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Basic laboratory skills while investigating physical and chemical phenomena closely linked to lecture material. Experimental design, data collection and treatment, discussion of errors, and proper treatment of hazardous wastes. prereq: concurrent registration is required (or allowed) in 1062
CHEM 2301 - Organic Chemistry I
Credits: 3.0 [max 3.0]
Course Equivalencies: 01929 - Chem 2301/Chem 2331H
Typically offered: Every Fall, Spring & Summer
Organic compounds, constitutions, configurations, conformations, reactions. Molecular structure. Chemical reactivity/properties. Spectroscopic characterization of organic molecules. prereq: C- or better in 1062/1066 or 1072H/1076H
CHEM 2302 - Organic Chemistry II
Credits: 3.0 [max 3.0]
Course Equivalencies: 01741 - Chem 2302/Chem 2304
Prerequisites: Grade of at least C- in 2301
Typically offered: Every Fall, Spring & Summer
Reactions, synthesis, and spectroscopic characterization of organic compounds, organic polymers, and biologically important classes of organic compounds such as lipids, carbohydrates, amino acids, peptides, proteins, and nucleic acids. prereq: Grade of at least C- in 2301
CHEM 2311 - Organic Lab
Credits: 4.0 [max 4.0]
Course Equivalencies: 02108 - Chem 2311/Chem 2312H
Typically offered: Every Fall, Spring & Summer
Lab techniques in synthesis, purification, and characterization of typical organic compounds. prereq: Grade of at least C- in [2302, 2304] or [concurrent registration is required (or allowed) in 2302, concurrent registration is required (or allowed) in 2304]