Nutrition and Food Science, B.S.

Department of Human Sciences
615-898-2091
Janet Colson
Janet.Colson@mtsu.edu

The major in Nutrition and Food Science offers preparation for careers in community nutrition services; county, state, and federal health departments; food systems management; food processing; food marketing; and quality control.

Curriculum: Nutrition and Food Science

Curricular listings include General Education requirements in Communication, History, Humanities and/or Fine Arts, Mathematics, Natural Sciences, and Social/Behavioral Sciences categories.

Freshman

ENGL 1010 - Expository Writing 3 credit hours (Comm)
ENGL 1020 - Research and Argumentative Writing 3 credit hours (Comm)
SOC 1010 - Introductory Sociology 3 credit hours (Soc/Beh Sci)
HSC 1010 - Career Orientation 1 credit hour
Humanities and/or Fine Arts (2 prefixes) 6 credit hours
Social/Behavioral Sciences 3 credit hours
NFS 2220 - Nutrition for the Health Sciences 3 credit hours
CHEM 1010 - Introductory General Chemistry I 4 credit hours (Nat Sci) AND
CHEM 1011 - Intro to General Chemistry I Lab 0 credit hours (Nat Sci)
OR
CHEM 1110 - General Chemistry I 4 credit hours (Nat Sci) AND
CHEM 1111 - General Chemistry I Lab 0 credit hours (Nat Sci)
CHEM 1020 - Introductory General Chemistry II 4 credit hours AND
CHEM 1021 - Intro to General Chemistry II Lab 0 credit hours
OR
CHEM 1120 - General Chemistry II 4 credit hours AND
CHEM 1121 - General Chemistry II Lab 0 credit hours

Subtotal: 30 Hours

Sophomore

NFS 3200 - Food Principles 3 credit hours AND
NFS 3201 - Food Principles Lab 0 credit hours
NFS 3260 - Community Nutrition 3 credit hours
NFS 3280 - Sports Nutrition 3 credit hours
MATH 1010 - Mathematics for General Studies 3 credit hours (Math)
COMM 2200 - Fundamentals of Communication 3 credit hours (Comm)
BIOL 2010 - Human Anatomy and Physiology I 4 credit hours (Nat Sci) AND
BIOL 2011 - Human Anatomy and Physiology I Lab 0 credit hours (Nat Sci)
BIOL 2020 - Human Anatomy and Physiology II 4 credit hours
BIOL 2021 - Human Anatomy and Physiology II Lab 0 credit hours AND
ENGL 2020 - Themes in Literature and Culture 3 credit hours (Hum/FA) OR
ENGL 2030 - The Experience of Literature 3 credit hours (Hum/FA) OR
HUM 2610 - Foreign Literature in Translation 3 credit hours (Hum/FA)
Choose 6 hours from:
HIST 2010 - Survey of United States History I 3 credit hours OR
HIST 2020 - Survey of United States History II 3 credit hours OR
HIST 2030 - Tennessee History 3 credit hours

Subtotal: 32 Hours

Junior

HSC 4410 - Consumer Economics 3 credit hours
Minor 6 credit hours
CDFS 3320 - Family Relations 3 credit hours
NFS 4210 - Nutrition in Aging 3 credit hours
NFS 4240 - Experimental Food Study 3 credit hours
NFS 4250 - Maternal and Child Nutrition 3 credit hours
NFS 4260 - Food Safety Issues from Production to Consumption 3 credit hours
NFS 4270 - Advanced Nutrition I 3 credit hours
NFS 4271 - Advanced Nutrition II 3 credit hours
CHEM 2030 - Elements of Organic Chemistry 4 credit hours AND
CHEM 2031 - Elements of Organic Chemistry Lab 0 credit hours

Subtotal: 34 Hours

Senior

HSC 4000 - Senior Seminar 1 credit hour
Minor 9 credit hours
Elective 2 credit hours

Choose 12 hours

ABAS 4200 - Fruit and Vegetable Marketing 3 credit hours
ABAS 4810 - The Food Industry 3 credit hours
ABAS 4820 - Principles of Food Processing 3 credit hours
ABAS 4830 - Food Quality Control 3 credit hours
FCSE 4502 - Food Production and Management 2 credit hours
HLTH 3020 - Terminology in Health and Human Performance 3 credit hours
NFS 3100 - Food and Culture in the United States 3 credit hours
NFS 4100 - Food Service Management for Culinary Arts 3 credit hours