Nutrition, Dietetics, and Food Sciences Major Food Science Emphasis Food Technology Management Emphasis Nutrition Science Emphasis Biotechnology Emphasis Dietetics Emphasis Published July … … 2009 Effective for students beginning degree Summer Sem. 2009 thru Spring Sem. 2010 Admission Requirements For This Major 1. New freshmen admitted to USU in good standing qualify for admission to this major. 2. Transfer students from other institutions need a 2.5 total GPA for admissio n to this major in good standing. 3. Students …

University Studies Requirements for Nutrition, Dietetics, and Food Sciences Major Note: Approved University Studies courses and requirements are listed in the General Catalog . The most current listings are shown online at: http://www.usu.edu/generalcatalog/ General Education Requirements (30-34 credits) Competency Requirements (9-10 credits) Communications Literacy (CL1 and CL2) (6 credits) ENGL 1010 (CL1) (3 credits) or satisfactory AP, CLEP, IBO, ACT, or SAT score AND ENGL 2010 (CL2) (3 credits) or satisfactory IBO score Quantitative Literacy (QL) (3-4 credits) MATH 1030 or 1050 or STAT 1040 (3-4 credits) OR One MATH or STAT course requiring MATH 1050 as a prerequisite OR Satisfactory AP, CLEP, IBO, ACT, or SAT score Computer and Information Literacy (0 credits) Passing grade on six computer and information literacy related examinations. (Effective Spring Semester 2010, students must fulfill this requirement prior to enrolling in ENGL 2010.) Breadth Requirements (18-20 credits) Select at least one approved course from each of the following six categories: American Institutions (BAI), Creative Arts (BCA), Humanities (BHU), Life Sciences (BLS), Physical Sciences (BPS), and Social Sciences (BSS) . At least two of the six breadth courses must be University Studies courses with a USU prefix (excluding USU 1000,1010,1100,3330,4900, and 6900). (CLEP or AP credit may be used.) NFS 1020 will fulfill the Life Sci- encesrequirement and CHEM 1010,1110, or 1220 will fulfill the Physical Sci- encesrequirement for students in the Nutrition, Dietetics, and Food Sciences major…. 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 Re- quirements. Depth Training in Food Science Freshman Year Fall Semester Credits CHEM 1210 Principles of Chemistry I. . . . . . . . . . . . . . . . . . . . . . . . . 4 CHEM 1215 Chemical Principles Laboratory I. . . . . . . . . . . . . . . . . . 1 ENGL 1010 (CL1) Introduction to Writing: Academic Prose. . . . . . . 3 MATH 1050 (QL) College Algebra. . . . . . . . . . . . . . . . . . . . . . . . . . . 4 NFS 1000 Food Science from Farm to Fork. . . . . . . . . . . . . . . . . . . . . 3 NFS 1020 (BLS) Science and Application of Human Nutrition. . . . . . 3 Spring Semester CHEM 1220 (BPS) Principles of Chemistry II. . . . . . . . . . . . . . . . . . 4 CHEM 1225 Chemical Principles Laboratory II. . . . . . . . . . . . . . . . . 1 ECN 1500 (BAI)* Introduction to Economic Institutions, History, and Principles. . . . . . . . . . . . . . . . . . . 3 MATH 1100 (QL) Calculus Techniques. . . . . . . . . . . . . . . . . . . . . . . 3 NFS 2040 Introduction to Biotechnology. . . . . . . . . . . . . . . . . . . . . . . 1 USU 1320 (BHU)* Civilization: Humanities. . . . . . . . . . . . . . . . . . . . 3 Sophomore Year Fall Semester BIOL 1610 Biology I. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 CHEM 2300 Principles of Organic Chemistry. . . . . . . . . . . . . . . . . . . 3 CHEM 2315 Organic Chemistry Laboratory I. . . . . . . . . . . . . . . . . . . 1 ENGL 2010 (CL2) Intermediate Writing: Research Writing in a Persuasive Mode. . . . . . . . . . . . . . . . . . . . 3 NFS 3110 Food, Technology, and Health. . . . . . . . . . . . . . . . . . . . . . . 3 Spring Semester BIOL 3060 (QI) Principles of Genetics. . . . . . . . . . . . . . . . . . . . . . . . 4 BIOL 3300 General Microbiology. . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 CHEM 3700 Introductory Biochemistry. . . . . . . . . . . . . . . . . . . . . . . . 3 CHEM 3710 Introductory Biochemistry Laboratory. . . . . . . . . . . . . . 1 STAT 3000 (QI) Statistics for Scientists. . . . . . . . . . . . . . . . . . . . . . . 3 Junior Year Fall Semester NFS 5260 Methods in Biotechnology: Molecular Cloning. . . . . . . . . . 3 NFS 5560 Food Chemistry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 PHYS 2110 The Physics of Living Systems I. . . . . . . . . . . . . . . . . . . . 4 SPCH 3330 (DSS)* Intercultural Communication. . . . . . . . . . . . . . . . 3 Spring Semester NFS 3100 (QI) Sensory Evaluation of Food. . . . . . . . . . . . . . . . . . . . . 3 NFS 5110 (CI) Food Microbiology. . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 NFS 5500 (QI) Food Analysis. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 NFS 5510 Food Laws and Regulations. . . . . . . . . . . . . . . . . . . . . . . . . 2 PLSC 4600 (QI) Cereal Science. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Summer Semester NFS 5250 Occupational Experiences in Nutrition and Food Sciences. . . . . . . . . . . . . . . . . . . . . . 1

Download Nutrition, Dietetics, and Food Sciences Major.Pdf