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 Spring 2015
  • Required credits in this minor: 14 to 16
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)
Minor Requirements
Some of the courses listed in the minor have prerequisites that do not count toward the 14-16 credits.
Minor Courses
FSCN 1112 - Principles of Nutrition [TS] (3.0 cr)
FSCN 3612 - Life Cycle Nutrition (3.0 cr)
FSCN 4612W - Advanced Human Nutrition [WI] (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 4621 - Nutrition and Metabolism (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)
More program views..
View college catalog(s):
· College of Food, Agricultural and Natural Resource Sciences

View future requirement(s):
· Fall 2020
· Fall 2018
· Fall 2016

View checkpoint chart:
· Nutrition Minor
View PDF Version:
Search Programs

Search University Catalogs
Related links.

College of Food, Agricultural and Natural Resource Sciences

TC Undergraduate Admissions

TC Undergraduate Application

One Stop
for tuition, course registration, financial aid, academic calendars, and more
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 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 4612W - Advanced Human Nutrition (WI)
Credits: 4.0 [max 4.0]
Typically offered: Every Fall & Spring
Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories. Non-Enforced Prerequisites: FSCN 1112, CHEM 1062 and CHEM 1066 Enforced Prerequisites (students cannot register without the following): BioC 3021 or PHSL 3051 or ANSC 3301 or BIOL 3211 or Instructor Consent
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
This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent
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 4621 - Nutrition and Metabolism
Credits: 4.0 [max 4.0]
Typically offered: Every Fall
Carbohydrate, lipid, protein metabolism. Uses systems/holistic approach to emphasize how metabolic pathways interrelate. Prequisite courses: FSCN 4612, BIOC 3021, ANSC 3301
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.