| B.S. Chemistry - Food Science and Nutrition Sequence |
| FIRST YEAR |
| CHM 221/221L |
General Chemistry I & Lab |
4 cr. hrs. |
| CHM 222/222L |
General Chemistry II & Lab |
3 cr. hrs. |
| CSC 150 |
Computer Concepts |
3 cr. hrs. |
| ENG 101/102 |
Communication Skills I & II |
6 cr. hrs. |
| FSN 101 |
Introduction to Dietetics & Food Science |
2 cr. hrs. |
| FSN 102 |
Professional Development & Experience Seminar |
1 cr. hrs. |
| FSN 110 |
Science of Human Nutrition |
4 cr. hrs. |
| MTH 153 |
College Algebra & Trigonometry |
3 cr. hrs. |
| MTH 184 |
Calculus |
4 cr. hrs. |
| PED 100 |
Fundamentals of Fitness for Life |
1 cr. hrs. |
| TOTAL |
31cr. hrs. |
| SECOND YEAR |
| BIO 330/330L |
Review of Human Anatomy, Physiology &
Microbiology for Health Professionals & Lab |
4 cr. hrs. |
| CHM 321/321L |
Organic Chemistry & Lab |
5 cr. hrs. |
| CHM 322 |
Organic Chemistry |
3 cr. hrs. |
| CHM 323L |
Synthesis & Analysis in Organic Lab |
3 cr. hrs. |
| CHM 331/331L |
Analytical Chemistry I & Lab |
5 cr. hrs. |
| FSN 160 |
Food Cost Control |
3 cr. hrs. |
| FSN 312 |
Physiological & Chemical Foundations of Nutrition |
3 cr. hrs. |
| HUM 210/211 |
Humanities I & II |
6 cr. hrs. |
| ENG 299 |
Writing Competency Exam |
0 cr. hrs. |
| TOTAL |
31 cr. hrs. |
| THIRD YEAR |
| CHM 313/313L |
Introduction to Biochemistry & Lab |
4 cr. hrs. |
| CHM 332/332L |
Analytical Chemistry II & Lab |
5 cr. hrs. |
| FSN 320 |
Food Service Management |
3 cr. hrs. |
| FSN 330 |
Scientific Food Development & Lab |
4 cr. hrs. |
| FSN 340 |
Nutrition Education |
3 cr. hrs. |
| FSN 410 |
Nutrition in Aging |
3 cr. hrs. |
| PHY 152/152L |
General Physics & Lab |
4 cr. hrs. |
| PHY 153/153L |
General Physics & Lab |
4 cr. hrs. |
| SCM 285 |
Principles of Speech |
3 cr. hrs. |
| TOTAL |
33 cr. hrs. |
| FOURTH YEAR |
| * |
Cultural Electives |
3 cr. hrs. |
| FSN 449 |
Nutrition in Sports & Fitness |
3 cr. hrs. |
| CHM 361 |
Physical Chemistry |
3 cr. hrs. |
| CHM 363L |
Physical Chemistry Lab |
2 cr. hrs. |
| FSN 356 |
Advanced Nutrition and Human Metabolism |
3 cr. hrs. |
| FSN 426/426L |
Nutrition in Disease & Lab |
4 cr. hrs. |
| FSN 450 |
Professional Seminar |
3 cr. hrs. |
| FSN 460 |
Quantity Food Production |
3 cr. hrs. |
| FSN 484 |
Rural/Urban Nutrition |
3 cr. hrs. |
| HIS 101 |
History of Civilization |
3 cr. hrs. |
| SOC 101 |
Social Science |
3 cr. hrs. |
| TOTAL |
33 cr. hrs. |
| * ENG-38X, FIA-170, MUS-234, HIS-335, HIS-336, HIS-370, HIS-371, HIS-377, HRP-290,
SOC-237, PSY-340, POS-315 |
| SUMMARY OF GRADUATION REQUIREMENTS |
| General Education Requirements |
40 cr. hrs. |
| Major Requirements |
88 cr. hrs. |
| TOTAL NEEDED FOR GRADUATION: |
128 cr. hrs. |
