Requirements

B.S. IN NUTRITION AND FOOD SCIENCES

The Bachelor of Science in Nutrition and Food Sciences is appropriate for students preparing for careers dealing with foods, nutrition, or dietetics. After graduation, students can apply to ADA accredited internship programs to become registered dietitians (RD). Also, graduates may work as dietary aides, and in many other food- and nutrition-related jobs.

Requirements (116-118 units)
Total units required for graduation: 180-181

Note: All upper-division courses with an HSCI prefix or any course approved for upper-division Health Science substitutions require a grade of "C" (2.0) or better.

Certain required courses also apply in the university's general education program (See Page 68 in the 2012-2014 Bulletin of Courses).

Lower-division requirements (53-55 units)

  1. BIOL 220. Principles of Microbiology (5)
  2. BIOL 223. Human Physiology and Anatomy I (5)
  3. BIOL 224. Human Physiology and Anatomy II (5)
  4. CHEM 205. Fundamentals of Chemistry I: General Chemistry (5)
  5. CHEM 206. Fundamentals of Chemistry II: Organic Chemistry (5)
  6. CHEM 207. Fundamentals of Chemistry III: Biochemistry (5)
  7. HSCI 120. Health and Society: An Ecological Approach (5)
  8. HSCI 225. Introduction to the Dietetic Profession (1)
  9. HSCI 244. Introduction to Culinary Arts (2) or proof of competency to be determined by faculty advisor
  10. HSCI 245. Introduction to Food Science (5)
  11. HSCI 273. Software Applications in the Health Sciences (4)
  12. MATH 110. College Algebra (4)
  13. Four units chosen from:
    • PSYC 100. Introduction to Psychology (4)
    • SOC 100. Introduction to Sociology (4)

Upper-division requirements (63 units)

  1. HSCI 315. Statistics for the Health Sciences (4)
  2. HSCI 345. Advanced Food Science (5)
  3. HSCI 350. Principles of Nutrition (4)
  4. HSCI 365. Nutrition Throughout the Life Cycle (4)
  5. HSCI 384. Nutrition Assessment and Research (2)
  6. HSCI 441. Nutritional Biochemistry and Metabolism (4)
  7. HSCI 442. Advanced Human Nutrition (2)
  8. HSCI 443. Medical Nutrition Therapy I (4)
  9. HSCI 444. Medical Nutrition Therapy II (4)
  10. HSCI 445. Community Nutrition (4)
  11. HSCI 446. Senior Seminar in Dietetic Education (1)
  12. HSCI 465. Foodservice Production and Procurement (5)
  13. HSCI 467. Foodservice Systems Management (4)
  14. Four units chosen from:
    • MGMT 302. Management and Organizational Behavior (4)
    • PSYC 302. Management and Organizational Behavior (4)
  15. NSCI 306. Expository Writing for the Natural Sciences (4) or completion of challenge examination
  16. Eight units chosen from:
    • HSCI 344. Perspectives in International Nutrition (4)
    • HSCI 367. Human Disease Mechanism (4)
    • HSCI 382. Nutrition for Health, Fitness, and Sports (4)
    • HSCI 385. Cultural Foods: Traditions and Trends (4)

Other upper-division health science courses, except HSCI 342, which may be taken with prior approval from a faculty advisor. HSCI 399 may not be used to meet the upper-division HSCI elective units for the degree.

Note: To receive the verification statement for successful completion of the Didactic Program in Dietetics, students must receive a grade of "B-" or better in their upper-division HSCI courses and an overall grade point average greater than 2.8.

For more information please visit our website. Department of Health Science and Human Ecology.