Suggested Four-Year Program of Study: NUTR-BS

Nutrition Major, B.S.

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	ALHE 2010 - Introduction to Allied Health **	2
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 2020 - Patient Care and Assessment **	3	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 3040 - Interprofessional Allied Health Teams	3
HSCI 2011 - Anatomy and Physiology Laboratory I **	0	Humanities Course	3
ALHE 4100 - Information Management for Allied Health Professionals **	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 3250 - Nutrition through the Life Cycle	3	NTFD 4465 - Experimental Food Science	3
Guided Elective - Advisor Approval Required	3	NTFD 3430 - Community Nutrition	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
RHSC 4700 - Introduction to Research in the Rehabilitative Sciences	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.