Twin Cities campus
 
Twin Cities Campus

Nutrition Minor

Food Science & Nutrition
College of Food, Agricultural and Natural Resource Sciences
  • Program Type: Undergraduate minor related to major
  • Requirements for this program are current for Fall 2017
  • Required credits in this minor: 26 to 29
The nutrition minor gives students a basic understanding of human nutritional needs through three required core courses. Based on the elective courses chosen, students then have the ability to focus in a specific area, such as metabolism or foods.
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.
Required prerequisites
Prerequisite Coursework
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)
Biochemistry prerequisites for minor courses
BIOC 3021 - Biochemistry (3.0 cr)
or PHSL 3051 - Human Physiology (4.0 cr)
or ANSC 3301 - Human and Animal Physiology (3.0 cr)
or BIOL 3211 - Physiology of Humans and Other Animals (3.0 cr)
Minor Requirements
Some of the courses listed in the minor have prerequisites that do not count toward the 14 to 16 credits.
Minor Courses
FSCN 1112 - Principles of Nutrition (3.0 cr)
FSCN 3612 - Life Cycle Nutrition (3.0 cr)
FSCN 4612 - Advanced Human Nutrition (4.0 cr)
Take 2 or more course(s) from the following:
· FSCN 3614 - Nutrition Education and Counseling (3.0 cr)
· FSCN 3615 - Sociocultural Aspects of Food, Nutrition, and Health [GP] (3.0 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)
· FSCN 1102 - Food: Safety, Risks, and Technology [CIV] (3.0 cr)
· FSCN 3102 - Introduction to Food Science (3.0 cr)
· FSCN 5601 - Management of Eating Disorders (3.0 cr)
 
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· College of Food, Agricultural and Natural Resource Sciences


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· Nutrition Minor
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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
BIOC 3021 - Biochemistry
Credits: 3.0 [max 3.0]
Course Equivalencies: 00467
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. prereq: [2331 or CHEM 2301, [BIOL 1002 or BIOL 1009 or BIOL 2003]] or instr consent
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
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.
BIOL 3211 - Physiology of Humans and Other Animals
Credits: 3.0 [max 3.0]
Typically offered: Every Fall & Spring
Ways different animals solve similar physiological problems. prereq: [1009 or 2003 or equiv], [CHEM 1021 or 1061], [2005 is recommended]
FSCN 1112 - Principles of Nutrition
Credits: 3.0 [max 3.0]
Typically offered: Every Fall, Spring & Summer
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
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 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 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.
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 5601 - Management of Eating Disorders
Credits: 3.0 [max 3.0]
Typically offered: Every Fall & Spring
Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles and responsibilities of eating disorder treatment team members of varying types across various treatment milieus. Prereq: Junior, senior or graduate student in nutrition or health related program or instructor consent.