Concentration in General Studies in Foods and Nutrition
The General Studies in Foods and Nutrition (GSFN) concentration is designed to allow students more flexibility in planning their career paths. Students are encouraged to combine their FN studies with a minor, offering the opportunity for students to expand their personal interests in other health-related areas such as fitness and wellness, nutrition research, public health or opportunities within the food and pharmaceutical industries.
Students are encouraged to plan for a minor early in their academic career. Please speak to your advisor. Commonly selected minors include Chemistry, Business and Psychology.
Mission and Goals
The mission of the General Studies in Foods and Nutrition Track is to provide students with broad foundational knowledge of food and nutrition principles and practices leading to future studies through a student-centered multidisciplinary approach rooted in the Catholic liberal arts tradition.
- Prepare students in general studies in foods and nutrition which may be combined with another area of study (i.e., business, communication, allied health, or as entry to pre-medical studies, etc.) for a special career in foods and nutrition, and preparation for graduate studies.
- Integrate foods and nutrition-related learning opportunities for students to develop qualities of personal and professional ethics, social responsibility, service, leadership and an appreciation for lifelong learning.
Required Courses (73 credits)
Core Requirements (41 credits)
| FN100 | Professional Preparation | 1 |
| FN200 | Intro Food Science w/Lab | 4 |
| FN210 | Basic Human Nutrition* | 4 |
| FN235 | Methods of Nutrition Education | 4 |
| FN300 | Food Production Systems w/Lab* | 4 |
| FN320 | Nutritional Biochemistry I | 4 |
| FN323 | Nutrition in the Life Cycle | 4 |
| FN325 | Nutritional BioChemistry II | 4 |
| FN400 | Prof Practice Dietetics,Food & Nutrition | 1 |
| FN405 | Food Science &Experimental Foods w/Lab | 4 |
| FN463 | Nutrition Research Communication Seminar | 2 |
| FN490 | Capstone in Food and Nutrition | 1 |
| FN500 | Community Nutrition | 3 |
| FN507 | Service Learning in Community Nutrition | 1 |
Related Requirements (32 credits)
| BIO117 | Human Physiology | 4 |
| CHEM121 | Intro to Chemistry | 4 |
| CHEM123 | Intro to Organic Chemistry | 4 |
| BUS200 | Principles of Mgmt&Mgmt Skills | 4 |
| BUS245 | Accounting for Health Care Professionals | 4 |
| MATH119 | Elementary Statistics | 4 |
SOC
| Sociology Elective | 4 |
PSY
| Psychology Elective | 4 |
A grade of "C" or better is required in all major core courses and in the sciences and related courses. *FN320 may be taught through the Chemistry program. Students may complete the higher level chemistries: CHEM151, CHEM153 and CHEM211, CHEM213 as substitution for CHEM121 and CHEM123. Students may also elect to complete BIO121, BIO123 as substitution for BIO117. Students must work with a FN advisor in planning their course sequence.
Preset Freshmen and Sophomore Pathways
To ensure that students begin and remain on track in terms of graduation and degree requirements, and to maximize student opportunities to add minors or second majors, and therefore increase their options after graduation, the College has designed the Preset Freshmen and Sophomore Pathways.
This curricular sequencing model, which outlines all the courses taken in the first two years, will allow students to complete 75% to 90% of their General Education requirements during just their freshman and sophomore years, as well as all foundational gateway and milestone courses, both in their intended major, and in other complementary majors and minors that they may want to consider.
Students will then be able to focus their junior and senior years almost entirely on their major, as well as on potential minors or second majors.
Simply put, this curricular sequencing model allows students to get the most out of their undergraduate education at CSE.
First Year
Fall Semester (14-18 Credits)
| Element I Core Classes | 6 |
| Pre-Major Gateway Class | 1-4 |
| Preset General Education Elective | 1-4 |
| Outside General Education Elective | 1-4 |
| Developmental Math (if needed) | 0-1.5 |
| EOF or CAPs (if needed) | P/F |
Spring Semester (14-18 Credits)
| Element I Core Classes | 6 |
| Pre-Major Gateway Class | 1-4 |
| Preset General Education Elective | 1-4 |
| Outside General Education Elective | 1-4 |
| Developmental Math (if needed) | 0-1.5 |
Second Year
Fall Semester (14-18 Credits)
| Element I or II Core Classes | 4-8 |
| Pre-Major Milestone Class | 1-4 |
| Preset General Education Elective | 1-4 |
| Outside General Education Elective | 1-4 |
| Developmental Math (if needed) | 0-1.5 |
| EOF or CAPs (if needed) | P/F |
Spring Semester (14-18 Credits)
| Element II or III Core Classes | 4-8 |
| Pre-Major Milestone Class | 1-4 |
| Preset General Education Elective | 1-4 |
| Outside General Education Elective | 1-4 |
| Developmental Math (if needed) | 0-1.5 |
| EOF or CAPs (if needed) | P/F |
Recommended Course Sequence
Total credits 120-129 (120 credits are required for graduation). Application to the major takes place between the second and third year. Students must have a minimum GPA of 2.5 to be accepted in the GSFN concentration. Students must apply directly to the program and complete a required acceptance form.
First Year
Fall Semester (First Semester) (14-18 Credits)
| BUS200 | Principles of Mgmt&Mgmt Skills | 4 |
| PSY100 | General Psychology* | 4 |
| Element I Gen Ed | 6 |
| Elective | 4 |
Spring Semester (Second Semester) (14-18 Credits)
| MATH119 | Elementary Statistics | 4 |
SOC
| SOC100 | 4 |
| Element I Gen Ed | 6 |
| Element II Gen Ed | 4 |
| or | |
| Elective | 4 |
Second Year
Fall Semester (First Semester) (16-17 Credits)
| FN200 | Intro Food Science w/Lab | 4 |
| CHEM121 | Intro to Chemistry | 4 |
| Element II Gen Ed and/or Elective | 4-8 |
| FN100 | Professional Preparation | 1 |
CHEM121: sequence course for the sciences. Other prerequisites may apply.
Spring Semester (Second Semester) (16-17 Credits)
| FN210 | Basic Human Nutrition* | 4 |
| CHEM123 | Intro to Organic Chemistry | 4 |
| BIO117 | Human Physiology | 4 |
| Element II Gen Ed | 4 |
| or | |
| Elective | 4 |
| FN100 | Professional Preparation | 1 |
CHEM123: sequence course for the sciences. Other prerequisites may apply.
Third Year
Note: Application to the major is required.
Fall Semester (First Semester) (16 Credits)
| FN235 | Methods of Nutrition Education | 4 |
| FN320 | Nutritional Biochemistry I | 4 |
| FN300 | Food Production Systems w/Lab* | 4 |
| Element II Gen Ed | 4 |
| or | |
| Elective | 4 |
FN320: sequence courses for the sciences. Other prerequisites may apply.
Spring Semester (Second Semester) (16 Credits)
| FN323 | Nutrition in the Life Cycle | 4 |
| FN325 | Nutritional BioChemistry II | 4 |
| BUS245 | Accounting for Health Care Professionals | 4 |
| | |
| Element II Gen Ed | 4 |
| or | |
| Element III Gen Ed | 4 |
FN325: sequence course for the sciences.
Fourth Year
Fall Semester (First Semester) (12-15 Credits)
| FN400 | Prof Practice Dietetics,Food & Nutrition | 1 |
| FN500 | Community Nutrition | 3 |
| FN507 | Service Learning in Community Nutrition | 1 |
| FN463 | Nutrition Research Communication Seminar | 2 |
| Element IV Gen Ed Capstone or Electives | |
Spring Semester (Second Semester) (13-17 Credits)
| FN405 | Food Science &Experimental Foods w/Lab | 4 |
| FN490 | Capstone in Food and Nutrition | 1 |
| Element IV Gen Ed or Electives (2-3) | 8-12 |