Program Description
The Food Science and Nutrition Concentration is designed for students who are pursuing a Bachelor of Science Degree in Health Services Management who are seeking to enter supervised practice to become a registered dietitian nutritionist; and for students who already have an undergraduate degree and want to complete the Accreditation Council for Education in Nutrition and Dietetics (ACEND) Didactic requirements. The core knowledge provides graduates with the necessary background for employment in diverse communities and a variety of food science and nutrition settings. The Program Director issues a verification statement to each student who completes the program requirements. The Food Science and Nutrition Concentration is accredited by ACEND.
Program Mission
The mission of the Food Science and Nutrition (FSN) Concentration is aligned with the mission of the University. Offering a supportive academic and culturally diverse environment, the Food Science and Nutrition Concentration prepares students for supervised practice leading to eligibility for a verification statement and for the Commission for Dietetics Registration (CDR) credentialing examination. The FSN Concentration also prepares students to meet the Didactic requirements as defined by the Accreditation Council for Education in Nutrition and Dietetics (ACEND)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
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The program will prepare students for ACEND supervised practice to become a registered dietitian nutritionist.
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The program will produce competent graduates to work in food science and nutrition related fields.
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 | 3-0 |
| CHM 312L | Organic Chemistry I Laboratory | 1 |
| Credits | 32-29 | |
| 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 | 123-120 | |