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 prepare 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.
- The program will prepare graduates 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.
- Integrated foods and nutrition-related learning opportunities will prepare graduates 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 | Introduction to Food Science with Lab | 4 |
| FN210 | Basic Human Nutrition | 3 |
| FN213 | Principles of Nutritional Assessment | 1 |
| FN235 | Methods of Nutrition Education | 4 |
| FN300 | Food Production Systems with Lab | 4 |
| FN320 | Nutritional Biochemistry I | 4 |
| FN323 | Nutrition in the Life Cycle | 4 |
| FN325 | Nutritional Biochemistry II | 4 |
| FN400 | Professional Practice in Dietetics, Foods & Nutrition | 1 |
| FN405 | Food Science & Experimental Foods with Lab | 4 |
| FN463 | Nutrition Research Communication Seminar | 2 |
| FN490 | Capstone in Food and Nutrition | 1 |
| FN500 | Community Nutrition | 3 |
| FN507 | Service Learning/Field Experience in Community Nutrition | 1 |
Related Requirements (32 credits)
| BIO123 | Human Anatomy & Physiology II | 4 |
| CHEM121 | Introduction to Chemistry | 4 |
| CHEM123 | Introduction to Organic Chemistry | 4 |
| BUS200 | Principles of Management & Management 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.
Students must work with a FN advisor in planning their course sequence.
BUS245: Or course substitution.
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) (16 Credits)
| PSY100 | Introduction to Psychology | 4 |
| BUS100 | Introduction to Business: Domestic & Global Dimensions | 2 |
| CSE100 | Foundations in Literacy | 4 |
| CSE100CL | Foundations in Literacy Context Lab | 2 |
| MATH119 | Elementary Statistics | 4 |
PSY100: or equivalent. Recommend FN109 Personal Nutrition as an elective.
Spring Semester (Second Semester) (16-18 Credits)
| SOC101 | Introduction to Sociology | 4.0 |
| BUS200 | Principles of Management & Management Skills | 4 |
| CSE110 | Literacy I | 4 |
| CSE110CL | Integated Literacy I Context Lab | 2 |
| Elective (2-4) | 2-4 |
Second Year
Fall Semester (First Semester) (16-18 Credits)
| FN200 | Introduction to Food Science with Lab | 4 |
| CHEM121 | Introduction to Chemistry | 4 |
| | |
| CSE120 | Intergrated Literacy II | 4 |
| CSE120CL | Integrated Literacy II ContextLab | 2 |
| or | |
| CSE210 | Global Perspectives | 4 |
| | |
| BIO121 | Human Anatomy & Physiology I | 4 |
CHEM121: sequence course for the sciences related to the major.
Spring Semester (Second Semester) (17 Credits)
| FN100 | Professional Preparation | 1 |
| FN210 | Basic Human Nutrition | 3 |
| FN213 | Principles of Nutritional Assessment | 1 |
| BIO123 | Human Anatomy & Physiology II | 4 |
| CHEM123 | Introduction to Organic Chemistry | 4 |
| CSE220 | Ways of Knowing | 4 |
CHEM123: sequence course for the sciences related to the major.
Third Year
Note: Application to the Foods and Nutrition major is required.
Fall Semester (First Semester) (16 Credits)
| FN235 | Methods of Nutrition Education | 4 |
| FN300 | Food Production Systems with Lab | 4 |
| FN320 | Nutritional Biochemistry I | 4 |
| CSE230 | Healthy Living | 4 |
FN320: sequence course for the sciences in the major.
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 |
| CSE300 | Faith,Spirituality & Ethics I | 4 |
FN325: sequence course for the sciences in the major.
BUS245: Or course substitution.
Fourth Year
Fall Semester (First Semester) (15-17 Credits)
| FN400 | Professional Practice in Dietetics, Foods & Nutrition | 1 |
| FN463 | Nutrition Research Communication Seminar | 2 |
| FN500 | Community Nutrition | 3 |
| FN507 | Service Learning/Field Experience in Community Nutrition | 1 |
| CSE400 | Essentials Capstone | 4 |
| Elective (4-7) | 4-7 |
Spring Semester (Second Semester) (15-17 Credits)
| FN405 | Food Science & Experimental Foods with Lab | 4 |
| FN490 | Capstone in Food and Nutrition | 1 |
| Electives | 10-12 |