Bachelor Program in Nutrition and Dietetics
Conditions for Continuing in Major
A grade average of not less than 70% in major courses
Program Requirements
Students must successfully complete a minimum of 129 credit hours of courses distributed as follows:
I. Faculty Requirements (33 credit hours)
|
Course Name
|
Course #
|
Prerequisites
|
|
General Mathematics
|
MATH 143
|
|
|
General Chemistry
|
CHEM 133
|
|
|
General Chemistry Lab.
|
CHEM 113
|
CHEM 133 or Co-requisite
|
|
Fundamentals of Organic Chemistry
|
CHEM 230
|
CHEM 133
|
|
Organic Chemistry Lab.
|
CHEM 221
|
CHEM 230, CHEM 113
|
|
General Biology
|
BIOL 131
|
|
|
General Biology Lab.
|
BIOL 111
|
BIOL 131 or Co-requisite
|
|
General Microbiology
|
BIOL 243
|
BIOL 131, BIOL 111
|
|
Principles of Biochemistry
|
BIOC 233
|
BIOL 131, BIOL 111, CHEM 230
|
|
Computer Science
|
COMP 132
|
|
|
Fundamentals of Psychology
|
PSYC 236
|
|
|
Epidemiology & Biostatistics
|
NURS232
|
|
II. Department Requirements
A. Core Courses (57 credit hours)
|
Course Name
|
Course #
|
Prerequisites
|
|
Fundamentals of Human Nutrition
|
NUTD 231
|
CHEM 230
|
|
Introduction to Dietetics
|
NUTD 232
|
NUTD231
|
|
Principles of Food Preparation
|
NUTD 233
|
NUTD231
|
|
Institutional Food Production Management
|
NUTD 234
|
NUTD233
|
|
Life Cycle Nutrition I
|
NUTD 238
|
NUTD231
|
|
Life Cycle Nutrition II
|
NUTD 239
|
NUTD231
|
|
Community Nutrition
|
NUTD 241
|
NUTD231 , NURS232
|
|
Clinical Nutrition I
|
NUTD 331
|
NUTD238 , NUTD239
|
|
Clinical Nutrition II
|
NUTD 332
|
NUTD238 , NUTD239
|
|
Food and Food Composition
|
NUTD 333
|
BIOC233 , NUTD 231
|
|
Food Safety
|
NUTD 336
|
BIOL243
|
|
Nutrient Metabolism
|
NUTD 338
|
NUTD231 , BIOC233
|
|
Bio-Ethics
|
NUTD 339
|
|
|
Human Anatomy and Physiology
|
NUTD 341
|
BIOL131 , BIOL111
|
|
Food Microbiology + Lab.
|
NUTD 343
|
BIOL243
|
|
Seminar
|
NUTD 411
|
4th year level and department approval
|
|
Dietary Planning
|
NUTD 421
|
NUTD238 , NUTD 239
|
|
Communication and Nutritional Counseling
|
NUTD 431
|
NUTD231 , PSYC236
|
|
Practicum
|
NUTD 436
|
Preferably during the summer after the 3rd year
|
B. Department Elective Courses (12 credit hours):
|
Course Name
|
Course #
|
Prerequisites
|
|
Contemporary Nutrition
|
NUTD 235
|
NUTD231
|
|
Nutritional Deficiency Diseases
|
NUTD 334
|
NUTD231
|
|
Nutrition and Culture: Mediterranean and Other Diets
|
NUTD 335
|
NUTD231
|
|
Sports Nutrition
|
NUTD 337
|
NUTD231
|
|
Assessment of Nutritional Status: Research Methods
|
NUTD 432
|
NUTD231 , NURS232
|
|
Emergency Nutrition
|
NUTD 433
|
NUTD231
|
|
Food Regulations
|
NUTD 434
|
|
|
Nutritional Toxicology
|
NUTD 435
|
BIOC233 , NUTD 231
|
|
Independent Study
|
NUTD 437
|
4th year level and department approval
|
|
Special Topics
|
NUTD 438
|
4th year level and department approval
|
•III. University Free Electives (6 credit hours)
•IV. University requirements (21 credit hours)
