Apr 19, 2024

2010-2011 General Catalog

2010-2011 General Catalog ARCHIVED CATALOG: To search archives, MUST use search box to left. Current catalog: catalog.usu.edu.

Nutrition, Dietetics, and Food Sciences, BS

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Departmental Admission Requirements

Admission requirements for the Department of Nutrition, Dietetics, and Food Sciences are the same as those described for the University. Students in good standing may apply for admission to the department. Students planning to major in Nutrition, Dietetics, and Food Sciences should take algebra, chemistry, and biology in high school.

Graduation Requirements

All graduates from the department must have completed one of the five emphasis areas in the department and must meet the following minimum requirements:

Grade point average (GPA) must be 2.5 or higher in all courses required for the major.
A grade of C or better must be received in every required course offered through the department (i.e., courses having an NFS prefix).
Courses required for the major may be repeated only once to improve a grade, unless approved by the department head or program director.
Courses required for the major may not be taken as Pass-D-Fail credits.

Major and Emphasis Requirements

Specific requirements for each emphasis are listed below. Requirements change periodically, and sequence of courses is important.

Food Science Emphasis

Courses followed by an asterisk (*) are suggested for fulfilling University Studies Requirements.

Freshman Year

Fall Semester

CHEM 1210 - Principles of Chemistry I 4
CHEM 1215 - Chemical Principles Laboratory I 1
MATH 1050 - College Algebra (QL) 4
NFS 1000 - Food Science from Farm to Fork 3
USU 1340 - Social Systems and Issues (BSS) 3 *
Exploratory Breadth Course 3-4

Spring Semester

Sophomore Year

Fall Semester

Spring Semester

Junior Year

Fall Semester

Spring Semester

Senior Year

Fall Semester

NFS 4440 - Fundamentals of Food Engineering (QI) 4
NFS 5030 - Dairy Technology and Processing 4
NFS 5250 - Occupational Experiences in Nutrition and Food Sciences 1-3
NFS 5920 - Food Product Development (CI) 3
USU 3330 - Art Symposium (DHA) 1-2 * (2 credits required)

Spring Semester

Food Technology Management Emphasis with Business Minor

Food Technology Management students must also fulfill requirements for a minor in either Business or Operations Management. The following four-year plan includes all courses required for a Business Minor.

Courses followed by an asterisk (*) are suggested for fulfilling University Studies Requirements.

Freshman Year

Fall Semester

CHEM 1110 - General Chemistry I (BPS) 4
MATH 1050 - College Algebra (QL) 4
NFS 1000 - Food Science from Farm to Fork 3
USU 1340 - Social Systems and Issues (BSS) 3 *
Exploratory Breadth Course 3-4

Spring Semester

Sophomore Year

Fall Semester

Spring Semester

Junior Year

Fall Semester

Spring Semester

Senior Year

Fall Semester

NFS 4440 - Fundamentals of Food Engineering (QI) 4
NFS 5030 - Dairy Technology and Processing 4
NFS 5250 - Occupational Experiences in Nutrition and Food Sciences 1-3 (2 credits required)
NFS 5920 - Food Product Development (CI) 3

Spring Semester

FIN 3400 - Corporate Finance (QI) 3 ² or
PFP 3460 - Fundamentals of Personal Investing 3 ²
NFS 4990 - Nutrition and Food Sciences Seminar 1
USU 3330 - Art Symposium (DHA) 1-2 * (2 credits required)
Business Minor elective courses 6 ³

Business Minor Elective Courses

Students must select two of the following courses:

Food Technology Management Emphasis with Operations Management Minor

Courses followed by an asterisk (*) are suggested for fulfilling University Studies Requirements.

Freshman Year

Fall Semester

CHEM 1110 - General Chemistry I (BPS) 4
MATH 1050 - College Algebra (QL) 4
NFS 1000 - Food Science from Farm to Fork 3
USU 1340 - Social Systems and Issues (BSS) 3 *
Exploratory Breadth Course 3-4

Spring Semester

Sophomore Year

Fall Semester

Spring Semester

Junior Year

Fall Semester

ENGL 2010 - Intermediate Writing: Research Writing in a Persuasive Mode (CL2) 3
NFS 5020 - Meat Technology and Processing 4
NFS 5560 - Food Chemistry 4
Operations Management elective course 3⁵

Spring Semester

Senior Year

Fall Semester

Spring Semester

MGT 4720 - Production Planning and Control 3 ⁴
NFS 4990 - Nutrition and Food Sciences Seminar 1
NFS 5250 - Occupational Experiences in Nutrition and Food Sciences 1-3 (2 credits required)
USU 3330 - Art Symposium (DHA) 1-2 * (2 credits required)
Operations Management Minor elective course 3 ⁵

Operations Management Minor Elective Courses

Students must select two of the following courses:

MGT 3080-Operations Research (not currently offered) 3
MGT 4750 - Managing Complexity 3
MGT 4790 - Supply Chain Management 3
MGT 5730 - Continuous Improvement 3

Nutrition Science Emphasis

Courses followed by an asterisk (*) are suggested for fulfilling University Studies Requirements. Note: Students interested in the Pre-Medical School Option are encouraged to meet with the departmental advisor to create a more customized schedule that meets admission requirements for most pre-medical schools.

Freshman Year

Fall Semester

Spring Semester

Sophomore Year

Fall Semester

CHEM 2300 - Principles of Organic Chemistry 3 or
CHEM 2310 - Organic Chemistry I 4
CHEM 2315 - Organic Chemistry Laboratory I 1
MATH 1210 - Calculus I (QL) 4
USU 1320 - Civilization: Humanities (BHU) 3 *
Elective course(s) 3

Spring Semester

CHEM 3700 - Introductory Biochemistry 3
CHEM 3710 - Introductory Biochemistry Laboratory 1
NFS 2020 - Nutrition Throughout the Life Cycle 3
USU 1340 - Social Systems and Issues (BSS) 3 *
Univ. Studies Depth Humanities and Creative Arts (DHA) Course 3
Elective course(s) 3

Junior Year

Fall Semester

BIOL 2420 - Human Physiology 4
FCHD 3350 - Family Finance (DSS) 3 *
STAT 3000 - Statistics for Scientists (QI) 3
Elective course(s) 3

Spring Semester

ENGL 2010 - Intermediate Writing: Research Writing in a Persuasive Mode (CL2) 3
USU 1300 - U.S. Institutions (BAI) 3 *
USU 1330 - Civilization: Creative Arts (BCA) 3 *
Univ. Studies Communications Intensive (CI) Course 3
Elective courses 6

Senior Year

Fall Semester

NFS 4020 - Advanced Nutrition 3
NFS 4550 - Nutrition Assessment/Clinical Nutrition I 4
NFS 5250 - Occupational Experiences in Nutrition and Food Sciences 1-3 (2 credits required)
Univ. Studies Communications Intensive (CI) Course 3
Elective course 3

Spring Semester

Electives

Students in the Nutrition Science Emphasis must select a minimum of 15 credits from the following courses to meet their career objectives. Alternative courses must be approved by the department head and program director.

Biotechnology Emphasis

Students selecting the Biotechnology Emphasis must choose either Depth Training in Food Science or Depth Training in Nutrition Science. Courses followed by an asterisk (*) are suggested for fulfilling University Studies Requirements.

Depth Training in Food Science

Freshman Year

Fall Semester

Spring Semester

Sophomore Year

Fall Semester

Spring Semester

Junior Year

Fall Semester

Spring Semester

Summer Semester

NFS 5250 - Occupational Experiences in Nutrition and Food Sciences 1-3 (1 credit required)

Senior Year

Fall Semester

NFS 5020 - Meat Technology and Processing 4 or
NFS 5030 - Dairy Technology and Processing 4
NFS 5920 - Food Product Development (CI) 3
USU 1330 - Civilization: Creative Arts (BCA) 3 *
USU 1340 - Social Systems and Issues (BSS) 3 *
Univ. Studies Depth Humanities and Creative Arts (DHA) Course 3

Spring Semester

Depth Training in Nutrition Science

Freshman Year

Fall Semester

Spring Semester

Sophomore Year

Fall Semester

Spring Semester

CHEM 3700 - Introductory Biochemistry 3
CHEM 3710 - Introductory Biochemistry Laboratory 1
ECN 1500 - Introduction to Economic Instititutions, History, and Principles (BAI) 3 *
NFS 2020 - Nutrition Throughout the Life Cycle 3
USU 1320 - Civilization: Humanities (BHU) 3 *
Univ. Studies Communications Intensive (CI) Course 3

Junior Year

Fall Semester

Spring Semester

BIOL 3060 - Principles of Genetics (QI) 4
ENGL 2010 - Intermediate Writing: Research Writing in a Persuasive Mode (CL2) 3
Univ. Studies Depth Humanities and Creative Arts (DHA) Course 3
Univ. Studies Depth Social Sciences (DSS) Course 3
Univ. Studies Communications Intensive (CI) Course 3

Senior Year

Fall Semester

Spring Semester

Dietetics Emphasis

Students selecting the Dietetics Emphasis must choose either the Coordinated Program in Dietetics (CPD) or the Didactic Program in Dietetics (DPD). Courses followed by an asterisk (*) are suggested for fulfilling University Studies Requirements.