Dr. Jill E. Comess
Program Director
(757) 823-8216
Program Description
The Food Science and Nutrition Program Concentration is available for students who seek a Bachelor of Science in Health Services Management and for students who already have an undergraduate degree and are seeking to complete the FSN Program Concentration requirements. Students who plan to become registered dietitians will be eligible to apply for supervised practice upon completion of the program’s requirements. Students who plan to become a nutrition and dietetics technician registered will be eligible to take the national examination administered by the Commission on Dietetics Registration (CDR). The program director issues a verification statement to each student who completes the program requirements.
Program Mission
The mission of the Food Science and Nutrition Program Concentration is aligned with the mission of the University. “Offering a supportive academic and culturally diverse environment,” the Food Science and Nutrition Program Concentration prepares students to enter supervised practice or to become a Nutrition and Dietetics Technician, Registered. Both pathways lead to eligibility for a verification statement and for the Commission for Dietetics Registration credentialing examinations. The Program Concentration prepares students to meet the Didactic requirements as defined by the Accreditation Council for Education in Nutrition and Dietetics in order to be successful food science and nutrition professionals in diverse communities and a variety of workplace settings for the 21st century.
Program Goals
The program has two goals and each has its own set of objectives:
Goal 1: Program graduates will be prepared for ACEND accredited supervised practice programs to become a registered dietitian nutritionist or a Nutrition and Dietetics Technician, Registered.
- Objective 1: At least 80% of students complete program requirements within 1.5 years (150% of the program concentration length).
- Objective 2: At least 50% of program graduates apply for admission to a supervised practice program prior to or within 12 months of graduation.
- Objective 3: Of program graduates who apply to a supervised practice program, at least 60% are admitted within 12 months of graduation.
Goal 2: Program graduates will be competent for employment in food science and nutrition related fields.
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Objective 1: The programs one year pass rate on the CDR credentialing exam for dietitian nutritionists is at least 80%.
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Objective 2: The programs one year pass rate (graduates who pass the registration exam with one year of first attempt) on the CDR credentialing exam for Nutrition and Dietetics Technician Registered is at least 80%.
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Objective 3: Of graduates who seek employment, at least 60% are employed in nutrition and dietetics or related fields within 12 months of graduation.
Summary of Graduation Requirements
| Subject Area | Credits |
|---|---|
| General Education Core | 40 |
| Major Requirements | 83 |
| Electives | 0 |
| Total Credit Hours | 123 |
Curriculum
| First Year | Credits | |
|---|---|---|
| SEM 101 & SEM 102 |
Spartan Seminar 101 and Spartan Seminar 102 |
2 |
| ENG 101 | College English I | 3 |
| MTH 153 | College Algebra & Trigonometry | 3 |
| CHM 221 & 221L |
General Chemistry I and General Chemistry I Laboratory |
4 |
| BIO 165 & 165L |
Human Anatomy and Physiology and Human Anatomy and Physiology Laboratory |
4 |
| HED 100 | Personal and Community Health | 2 |
| PED 100 | Fundametals of Fitness for Life | 1 |
| ENG 102 | College English II | 3 |
| CSC 150 | Computer Literacy | 3 |
| BIO 166 & 166L |
Human Anatomy and Physiology and Human Anatomy and Physiology Laboratory |
4 |
| CHM 222 & 222L |
General Chemistry II and General Chemistry II Laboratory |
4 |
| Credits | 33 | |
| Second Year | ||
| SEM 201 | Spartan Seminar 201 | 1 |
| SOC 101 | Introduction to the Social Sciences | 3 |
| ENG 285 | Public Speaking | 3 |
| BIO 310 & 310L |
General Microbiology and General Microbiology Laboratory |
4 |
| MTH 250 | Elementary Statistics Concepts | 3 |
| FSN 101 | Introduction to Dietetics & Food Science | 2 |
| FSN 110 | The Science of Human Nutrition | 3 |
| ENG 207 | Introduction to World Literature | 3 |
| HSM 300 | Health Services Management | 3 |
| HRP 320 | African American Health | 3 |
| CHM 312 | Organic Chemistry I | 3 |
| CHM 312L | Organic Chemistry I Laboratory | 1 |
| Credits | 32 | |
| Third Year | ||
| BIO 469 & 469L |
Biochemistry and Biochemistry Laboratory |
4 |
| HSM 310 | Health Personnel Management | 3 |
| HSM 311 | Legal Aspects & Ethics of Health-Care Delivery | 3 |
| HSM 331 | Health Financial Management | 4 |
| HSM 368 | Healthcare Marketing | 3 |
| HSM 387 | Population Health | 3 |
| HSM 397 | Healthcare Information Systems | 3 |
| ENG 383 | African-American Literature, 1940-PRESENT | 3 |
| HSM 454 | Long-Term Care Administration | 3 |
| Credits | 29 | |
| Fourth Year | ||
| FSN 312 | Physiological & Chemical Foundations of Nutrition | 3 |
| FSN 320 | Food Service Management | 3 |
| FSN 330 & 330L |
Scientific Food Development and Scientific Food Development Laboratory |
4 |
| FSN 340 | Nutrition Education | 3 |
| FSN 356 | Advanced Nutrition & Human Metabolism | 3 |
| FSN 426 & 426L |
Nutrition in Disease and Nutrition in Disease Laboratory |
4 |
| FSN 460 | Quantity Food Production | 3 |
| FSN 484 | Rural/Urban Nutrition | 3 |
| HSM 497 | Health Services Management Problems and Research | 3 |
| Credits | 29 | |
| Total Credits | 123 | |