Dec 11, 2024

2014-2015 General Catalog (Spring, Summer 2015)

2014-2015 General Catalog (Spring, Summer 2015) ARCHIVED CATALOG: To search archives, MUST use search box to left. Current catalog: catalog.usu.edu.

Nutrition, Dietetics and Food Sciences - BS

College of Agriculture and Applied Sciences

Department of Nutrition, Dietetics and Food Sciences

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.

Students must complete the General Education requirements

NDFS 1020
will fulfill the Life Sciences requirement and
CHEM 1010
,
CHEM 1110
or
CHEM 1220
will fulfill the Physical Sciences requirement for students in the Nutrition, Dietetics and Food Sciences major

Students must also complete the University Studies requirements

Two courses having CI designation (such as
NDFS 4060
,
NDFS 4560
,
NDFS 4660
,
NDFS 4780
,
NDFS 5110
, NDFS 5210 , NDFS 5410 and
NDFS 5920
) will fulfill the Communications Intensive (CI) requirement
One course having QI designation (such as
BIOL 3060
,
NDFS 4420
,
NDFS 4440
,
NDFS 4720
,
NDFS 5100
,
NDFS 5500
,
PSC 4600
,
STAT 2000
and
STAT 3000
will fulfill the Quantitative Intensive (QI) requirement
Complete at least 2 credits in approved 3000-level or above courses from each of the following two catagories: Humanities and Creative Arts (DHA) and Social Sciences (DSS)

Graduation Requirements

All graduates from the department must have completed one of the four 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. Students in the Coordinated Program in Dietetics emphasis or the Didactic Program in Dietetics emphasis, must attain an overall GPA of at least 3.0.
A grade of C or better must be received in every required course offered through the department (i.e., courses having an NDFS 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 Minor Requirements

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

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.

Coordinated Program in Dietetics (CPD)

Freshman Year

Fall Semester

Spring Semester

CHEM 1220 - Principles of Chemistry II (BPS) 4
ENGL 1010 - Introduction to Writing: Academic Prose (CL1) 3
NDFS 2020 - Nutrition Throughout the Life Cycle 3
STAT 1040 - Introduction to Statistics (QL) 3
Breadth Humanities (BHU) 3
Univ. Studies Depth Humanities and Creative Arts (DHA) Course 2

Sophomore Year

Fall Semester

Spring Semester

Junior Year

Fall Semester

Spring Semester

Senior Year

Fall Semester

NDFS 4660 - Medical Dietetics (CI) 12

Spring Semester

NDFS 4750 - Transition to Professional Practice 2
NDFS 4760 - Transition to Professional Practice Lab 2
NDFS 5210 - Advanced Public Health Nutrition (CI) 2
NDFS 5410 - Nutrient Gene Interactions (CI) 3
NDFS 5750 - Advanced Dietetics Practicum 1-6 (2 credits required)

Didactic Program in Dietetics (DPD)

Freshman Year

Fall Semester

Spring Semester

CHEM 1220 - Principles of Chemistry II (BPS) 4
ENGL 1010 - Introduction to Writing: Academic Prose (CL1) 3
NDFS 2020 - Nutrition Throughout the Life Cycle 3
STAT 1040 - Introduction to Statistics (QL) 3
Breadth Humanities (BHU) 3
Univ. Studies Depth Humanities and Creative Arts (DHA) Course 2

Sophomore Year

Fall Semester

BIOL 2420 - Human Physiology 4
CHEM 2300 - Principles of Organic Chemistry 3
FCHD 3350 - Family Finance (DSS) 3 or
MGT 3110 - Managing Organizations and People (DSS) 3
NDFS 3020 - Nutrition and Physical Performance 2
Breadth American Institutions (BAI) 3
Breadth Creative Arts (BCA) 3

Spring Semester

Junior Year

Fall Semester

Spring Semester

Senior Year

Fall Semester

NDFS 5200 - Nutritional Epidemiology 2
NDFS 5750 - Advanced Dietetics Practicum 1-6 (3 credits required)

Spring Semester

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
Breadth Humanities (BHU) 3
Elective course 3

Spring Semester

BIOL 2420 - Human Physiology 4
CHEM 3700 - Introductory Biochemistry 3
CHEM 3710 - Introductory Biochemistry Laboratory 1
NDFS 3600 - Medical Terminology for Health Care Professionals 1
Elective - recommend CHEM 2320 (4 credits) and CHEM 2325 (1 credit)

Junior Year

Fall Semester

NDFS 4020 - Advanced Nutrition 3
STAT 2000 - Statistical Methods (QI) 4 or
STAT 3000 - Statistics for Scientists (QI) 3
Breadth Social Science (BSS) 3
Elective course 3 - recommend PHYS 2110 (4 credits)

Spring Semester

ENGL 2010 - Intermediate Writing: Research Writing in a Persuasive Mode (CL2) 3
Breadth American Institutions (BAI) 3
Breadth Creative Arts (BCA) 3
Elective course 6 - Recommend PHYS 2120 (4 credits), BIOL 2320 (4 credits)

Senior Year

Fall Semester

NDFS 4480 - Community Nutrition 3
NDFS 5220 - Endocrine Aspects of Nutrition 3
NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences 1-3 (2 credits required)
Elective course 3

Spring Semester

NDFS 5210 - Advanced Public Health Nutrition (CI) 2
NDFS 5230 - Communication of Current Topics in Nutrition (CI) 3
NDFS 5410 - Nutrient Gene Interactions (CI) 3
Elective course(s) 6

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.

Food Science Emphasis

Freshman Year

Fall Semester

CHEM 1210 - Principles of Chemistry I 4
CHEM 1215 - Chemical Principles Laboratory I 1
MATH 1050 - College Algebra (QL) 4
NDFS 1000 - Food Science from Farm to Fork 1
Breadth Social Science (BSS) 3

Spring Semester

CHEM 1220 - Principles of Chemistry II (BPS) 4
CHEM 1225 - Chemical Principles Laboratory II 1
ENGL 1010 - Introduction to Writing: Academic Prose (CL1) 3
MATH 1060 - Trigonometry 2
NDFS 1020 - Science and Application of Human Nutrition (BLS) 3
Breadth American Institutions (BAI) 3

Sophomore Year

Fall Semester

Spring Semester

Junior Year

Fall Semester

Spring Semester

NDFS 5100 - Sensory Evaluation of Food (QI) 3
NDFS 5110 - Food Microbiology (CI) 3
NDFS 5500 - Food Analysis (QI) 4
PSC 4600 - Cereal Science (DSC/QI) 3
Exploratory Breadth Course 3-4

Senior Year

Fall Semester

NDFS 4440 - Fundamentals of Food Engineering (QI) 4
NDFS 5030 - Dairy Technology and Processing 3
NDFS 5040 - Dairy Foods Processing Laboratory 1
NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences 1-3
NDFS 5920 - Food Product Development (CI) 3
Breadth Creative Arts (BCA) 3

Spring Semester

NDFS 5510 - Food Laws and Regulations 2 *
Breadth Humanities (BHU) 3
Depth Creative Arts (DHA) (2 credits required)
CMST xxxx Speech Course Requirement 3
Depth Social Sciences course 3

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
NDFS 1000 - Food Science from Farm to Fork 1
Breadth Social Science (BSS) 3
Exploratory Breadth Course 3-4

Spring Semester

CHEM 1120 - General Chemistry II (BPS) 4
MATH 1100 - Calculus Techniques (QL) 3
NDFS 1020 - Science and Application of Human Nutrition (BLS) 3
Breadth American Institutions 3

Sophomore Year

Fall Semester

BIOL 2060 - Elementary Microbiology 4
ENGL 1010 - Introduction to Writing: Academic Prose (CL1) 3
Breadth Humanities (BHU) 3
Breadth Creative Arts (BCA) 3

Spring Semester

Junior Year

Fall Semester

Spring Semester

Senior Year

Fall Semester

Spring Semester

BUS 3400 - Finance Fundamentals (QI) 3 or
FIN 3400 - Corporate Finance (QI) 3 or
PFP 3460 - Fundamentals of Personal Investing 3
Depth Humanities/Arts (DHA) (2 credits required)
Business Minor elective courses 6 ³
CMST xxxx Speech Course Requirement 3
Depth Social Sciences course 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
NDFS 1000 - Food Science from Farm to Fork 1
Breadth Social Sciences 3
Exploratory Breadth Course 3-4

Spring Semester

CHEM 1120 - General Chemistry II (BPS) 4
MATH 1100 - Calculus Techniques (QL) 3
NDFS 1020 - Science and Application of Human Nutrition (BLS) 3
Breadth American Institutions (BAI) 3

Sophomore Year

Fall Semester

BIOL 2060 - Elementary Microbiology 4
ENGL 1010 - Introduction to Writing: Academic Prose (CL1) 3
Breadth Humanities (BHU) 3
Breadth Creative Arts (BCA) 3

Spring Semester

Junior Year

Fall Semester

Spring Semester

Senior Year

Fall Semester

Spring Semester

MGT 4720 - Production Planning and Control 2
NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences 1-3 (2 credits required) *
Depth Humanities/Arts 3 (2 credits required)
CMST xxxx Speech Course Requirement 3
Depth Social Sciences course 3

Note:

¹This course is required as part of the Business Minor.

² Students must complete either FIN 3400 or PFP 3460 as part of the Business Minor.

³Choose 6 credits from the Business Minor Elective Courses .

⁴This course is required as part of the Operations Management Minor.

Minimum University Requirements

Total Credits	120
Grade Point Average (most majors require higher GPA)	2.00 GPA
Credits of C- or better	100
Credits of upper-division courses (#3000 or above)	40
USU Credits (30 USU credits, 20 of which must be upper-division courses, 10 of which must be courses required for student’s major)	30 USU credits
Completion of approved major program of study	See college advisor
Credits in minor (if required)	12
Credits in American Institutions (ECN 1500 ;HIST 1700 , HIST 2700 or HIST 2710 ; HONR 1300 ; POLS 1100 ; or USU 1300 )	3
General Education Requirements and University Studies Depth Requirements