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 foods and nutrition 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 careers. Please speak to your advisor. Commonly selected minors include chemistry, business or psychology.
Mission and Goals
The mission of the GSFN concentration 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 of foods and
nutrition, which may be combined with
another area of study (e.g., business,
communications, allied health, pre-
medical studies, etc.) for a special
career in foods and nutrition, as well
as preparing students for graduate
studies.
- Integrated foods and nutrition-related
learning opportunities will prepare
graduates to develop their 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 |
| CHEM121L | Lab:Intro General Chemistry | 0 |
| CHEM123 | Introduction to Organic Chemistry | 4 |
| CHEM123L | Lab: Introduction to Organic Chemistry | 1 |
| 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 substitutes 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.