May 26, 2019  
2018-2019 Undergraduate Catalog 
    
2018-2019 Undergraduate Catalog [ARCHIVED CATALOG]

Suggested Four-Year Program of Study: NUTR-BS


ETSU E Crest

Nutrition Major, B.S.

ETSU E Crest
FRESHMAN YEAR (32 credits)
Fall Semester Credits Spring Semester Credits
ENGL 1010 - Critical Reading and Expository Writing   3 ENGL 1020 - Critical Thinking and Argumentation                 3
CHEM 1110 - General Chemistry Lecture I  ** 4 CHEM 1120 - General Chemistry Lecture II  ** 4
CHEM 1111 - General Chemistry Laboratory I  ** 0 CHEM 1121 - General Chemistry Laboratory II  ** 0
SOCI 1020 - Introduction to Sociology   3 NTFD 1010 - Introduction to Nutrition  ** 3
HIST 2010 - The United States to 1877   3 PSYC 1310 - Introduction to Psychology   3
MATH 1530 - Probability and Statistics - Noncalculus  ** 3 HIST 2020 - The United States since 1877   3
Fall Total 16 Spring Total 16

 

SOPHOMORE YEAR (31 credits)
Fall Semester Credits Spring Semester Credits
ALHE 2010 - Introduction to Allied Health  ** 2 NTFD 2420 - Principles of Nutrition Science  ** 3
Literature Course 3 HSCI 2020 - Anatomy and Physiology II  ** 4
Fine Arts Course 3 HSCI 2021 - Anatomy and Physiology Laboratory II  ** 0
HSCI 2010 - Anatomy and Physiology I  ** 4 ALHE 4100 - Information Management for Allied Health Professionals   3
HSCI 2011 - Anatomy and Physiology Laboratory I  ** 0 Humanities Course 3
ALHE 2020 - Patient Care and Assessment  ** 3 Oral Communication Course 3
CSCI 1100 - Using Information Technology  or Proficiency exam * 0-3    
Fall Total 15-18 Spring Total 16

 

JUNIOR YEAR (30 credits)
Fall Semester Credits Spring Semester Credits
NTFD 3485 - Basic Skills in Dietetics Practice   3 HSCI 2230 - Introduction to Microbiology   4
CHEM 2010 - Organic Chemistry Lecture I   3 HSCI 2231 - Introduction to Microbiology Laboratory       0
CHEM 2011 - Organic Chemistry Laboratory I   2 NTFD 3465 - Human Nutrition and Metabolism   3
NTFD 3430 - Community Nutrition   3 NTFD 4465 - Experimental Food Science   3
ALHE 3040 - Interprofessional Allied Health Teams   3 NTFD 3250 - Nutrition through the Life Cycle   3
    ALHE 4040 - Managing Allied Health Professionals   3
Fall Total 14 Spring Total 16

 

SENIOR YEAR (27 credits)
Fall Semester Credits Spring Semester Credits
NTFD 4415 - Food Systems Administration   3 NTFD 4435 - Clinical Nutrition II   3
NTFD 4425 - Clinical Nutrition I   3 ALHE 4070 - Leadership in Allied Health   3
NTFD 4447 - Nutritional Biochemistry   3 NTFD 4475 - Managing Food Service Operations   3
NTFD 4560 - Research Methods in Nutrition        3 Advisor Approved Elective Course 3
    NTFD 4517 - Nutrition Education and Counseling   3
Fall Total 12 Spring Total 15

TOTAL = 120 credits

Note:


Proficiency exam may be taken for 0 credit in lieu of CSCI 1100 . Must be completed to meet Graduation requirements. Those students who complete the proficiency exam and are short credits towards their total degree requirements may be required to take additional electives. 

** Courses must be completed or in progress prior to being accepted into the Nutrition Program.