Nutrition & Food Sciences B.S.
Requirements
112 units
Total units required for graduation: 180
Requirements for the B.S. in Nutrition and Food Sciences:
Note: Certain required courses also apply in the university's general education program
Lower-division requirements (50 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. 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 (3)
12. Four units chosen from:
PSYC 100. Introduction to Psychology (4)
SOC 100. Introduction to Sociology (4)
Upper-division requirements (62 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 351. Nutritional Biochemistry and Metabolism (4)
5. HSCI 365. Nutrition Throughout the Life Cycle (4)
6. HSCI 383. Advanced Nutrition (2)
7. HSCI 384. Nutrition Assessment and Research Methodology (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 465. Foodservice Production and Procurement (5)
12. HSCI 467. Foodservice Systems Management (4)
13. Four units chosen from:
MGMT 302. Management and Organizational Behavior (4)
PSYC 302. Management and Organizational Behavior (4)
14. NSCI 306. Expository Writing for the Natural Sciences (4) or completion of challenge examination
15. 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.
Please refer to the University catalog at http://catalog.csusb.edu for official information.