Plan of Study – Dietetics for Biology Majors

Note: A Semester Hour (s.h.) is a unit of academic credit representing an hour of class (such as lecture class) or three hours of laboratory work each week for an academic semester. Most courses are two, three or four semester hours.

Dietetics for Biology Majors: Minor

Minor Courses (Minimum of 23-24 semester hours required.)

MGT 2360 Principles of Management (3 s.h.)

An introduction to the nature and principles of management; history, theories, practices, problems, and techniques; characteristics and qualities of managers; contemporary trends in management thought and practice.

NFS 2260 Food Science and Sanitation (FCS/NFS*) (2 s.h.)

Examination of the basic composition, structure and properties of foods and the chemistry of changes occurring during preparation and storage. Analysis of the physical, chemical and biological contaminants, risk factors, and unsafe practices that can cause foodborne illnesses and how to prevent them. Lecture 2 hours. Co-requisite: FCS 2260.LB.

NFS2260L Food Science and Sanitation Lab (FCS/NFS*) (1 s.h.)

Practical application of the principles of food science related to food, food safety and methods of food preparation. Introduction of culinary techniques, terminology and laboratory equipment. Laboratory 3 hours. Co-requisite: FCS 2260 lecture.

NFS 2270 Human Nutrition (FCS/NFS*) (3 s.h.)

Study of nutrients in foods and their involvement in the function of human body systems. Problems in and programs for meeting personal, family, national, and world nutritional needs.

NFS 3390 Nutrition Education and Counseling (2 s.h.)

Designing instructional units and materials for teaching nutrition and health principles to children and adults. Counseling theories, motivational interviewing, and behavior modification are covered. Prerequisite: NFS 2220 or NFS 2270.

NFS 4460 Management of Food & Nutrition Services (3 s.h.)

Principles of management applied to food and nutrition services. Purchasing standards, buying procedures, storage principles, and factors affecting quality, efficiency, sustainability, and economy in quantity food production and services. Topics include personnel management, cost control, leadership, and safety standards. Prerequisites: MGT 2360 and NFS 2260.

NFS 4960 Experimental Foods and Research (2 s.h.)

Investigation of chemical and physical properties of water, proteins, lipids, carbohydrates, and other food components and their functional roles in foods. Principles involved in food quality, spoilage and preservation, and control of foodborne illnesses. Quantitative and qualitative research design in food and nutritional sciences. Lecture 2 hours. Prerequisite: BIO 2260 or BIO 2270; CHM 1610 or CHM 2210, NFS 2260 and NFS2260.LB. Co-requisite: NFS 4960.LB.

NFS4960L Experimental Foods and Research Lab (1 s.h.)

Practice standard methods of food preparation with emphasis on quality, ingredient modification, nutrient retention, and safety. Students will conduct a formal food demonstration and an original food science experiment. Laboratory 3 hours. Prerequisite: BIO 2260 or BIO 2270; CHM 1610 or CHM 2210, NFS 2260 and NFS 2260.LB Co-requisite: NFS 4960 Lecture.

SOC 1020 Introduction to Sociology (3 s.h.)

Foundations and principles of social order, social control, social institutions, and social life in America and other cultures. Focus on how people’s conditions, character, and life chances are influenced by organizations and institutions. Emphasis on critical thinking about practices and beliefs in a variety of social contexts.

Elective Choice (Choose one course not taken towards Biology Major (3-4 s.h.): BIO 2250 (3 s.h.); BIO 2270 (3 s.h.); BIO 2460 (3 s.h.) and BIO 2460 LB (1 s.h.); BIO 3610 (3 s.h.); or NFS 3120 (3 s.h.).)

BIO 2250 Basic Human Physiology (3 s.h.)

Non-laboratory study of the functioning of the body systems considering the integration and control of life processes in the cells, tissues, organs, and systems of the human body. Not applicable to Biology major but may be applied to Biology minor.

BIO 2270 Microbiology for Health Sciences (3 s.h.)

A non-laboratory study of the fundamentals of microbiology geared to preparation of nurses and other health care professionals. The role of microbes as causative agents of infectious disease, focusing on human and human disease processes, relative to humans and their diverse environments. Application of scientific understandings to health care settings and to food preparation and spoilage. Prerequisites: biology and chemistry course work, both (a) BIO 1010 or BIO 2250 or BIO 2450 or BIO 2460, and (b) CHM 1610 or CHM 2210.

BIO 2460 Human Anatomy and Physiology II (3 s.h.)

Study of circulation, respiration, digestion, excretion, reproduction and development, fluids and electrolytes, and acid-base balance. Lecture meets 3 hours per week. Prerequisite: BIO 2450. Corequisite: BIO 2460.LB.

BIO2460L Human Anatomy and Physiology II Lab (1 s.h.)

Lab course studying the structure and function of the circulatory, respiratory, lymphatic, digestive, urinary, and male and female reproductive systems. Lab will meet 3 hours per week. Corequisite: BIO 2460.

BIO 3610

NFS 3120 Nutrition and Human Development (3 s.h.)

The study of changing nutrient needs throughout the life cycle. Study of each phase from pre-conception through the elderly years includes key nutrition concepts, physiological principles, and nutritional recommendations. Prerequisite: NFS 2270.