Program: Nutrition and Food Science, B.S. - Middle Tennessee State University - Modern Campus Catalog™

Apr 09, 2025

2021-22 Undergraduate Catalog

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.

Academic Map

Following is a printable, suggested four-year schedule of courses:

Nutrition and Food Science, B.S., Academic Map

Degree Requirements

General Education	41 hours
Major Requirements	53 hours*
Professional Auxiliary Courses	8 hours*
Electives	18-22 hours
TOTAL	120 hours

*This program requires courses that can also fulfill requirements of the General Education curriculum. If program requirements are also used to fulfill General Education requirements, the number of elective hours will increase.

General Education (41 hours)

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

The following course required by the program meets General Education requirements:

BIOL 2010 /BIOL 2011 (Nat Sci)

The following courses recommended by the program meet General Education requirements:

CHEM 1010 /CHEM 1011 , CHEM 1030 /CHEM 1031 , or CHEM 1110 /CHEM 1111 (Nat Sci)
SOC 1010 (Soc/Beh Sci)
MATH 1010 (Math)

Major Requirements (53 hours)

CDFS 3320 - Family Relations 3 credit hours
HSC 1010 - Career Orientation 1 credit hour
HSC 4000 - Senior Seminar 1 credit hour
HSC 4410 - Consumer Economics 3 credit hours
NFS 2220 - Nutrition for the Health Sciences 3 credit hours
NFS 3100 - Cultural Food Studies 3 credit hours
NFS 3200 - Food Science 3 credit hours AND
NFS 3201 - Food Science Lab 0 credit hours
NFS 3260 - Community Nutrition 3 credit hours
NFS 3280 - Sports Nutrition 3 credit hours
NFS 4210 - Nutrition in Aging 3 credit hours
NFS 4240 - Experimental Food Study 3 credit hours
NFS 4250 - Life Cycle Nutrition 3 credit hours
NFS 4260 - Food Safety Issues from Production to Consumption 3 credit hours
NFS 4270 - Advanced Nutrition I 3 credit hours

Choose 15 hours:

BIOL 2100 - Microbiology in Disease 3 credit hours AND
BIOL 2101 - Microbiology in Disease Lab 0 credit hours
BIOL 2230 - Microbiology 4 credit hours AND
BIOL 2231 - Microbiology Lab 0 credit hours
CHEM 1020 - Introductory General Chemistry II 4 credit hours AND
CHEM 1021 - Intro to General Chemistry II Lab 0 credit hours
CHEM 1120 - General Chemistry II 4 credit hours AND
CHEM 1121 - General Chemistry II Lab 0 credit hours
CHEM 2030 - Elements of Organic Chemistry 4 credit hours AND
CHEM 2031 - Elements of Organic Chemistry Lab 0 credit hours
CHEM 3530 - Principles of Biochemistry 4 credit hours AND
CHEM 3531 - Principles of Biochemistry Lab 0 credit hours
HLTH 3020 - Terminology in Health and Human Performance 3 credit hours
HSC 4102 - Internship: Nutrition and Food Science 3 or 6 credit hours
NFS 4100 - Food Service Management for Culinary Arts 3 credit hours
NFS 4271 - Advanced Nutrition II 3 credit hours
NFS 4500 - Nutrition Education 3 credit hours
NFS 4550 - Nutrition and Weight Management 3 credit hours
NFS 4555 - Food Laws and Regulations 3 credit hours
NFS 4570 - Fundamentals of Culinary Arts 3 credit hours

Professional Education Auxiliary Course (8 hours)

BIOL 2010 - Human Anatomy and Physiology I 4 credit hours AND
BIOL 2011 - Human Anatomy and Physiology I Lab 0 credit hours (may be counted in General Education)
BIOL 2020 - Human Anatomy and Physiology II 4 credit hours AND
BIOL 2021 - Human Anatomy and Physiology II Lab 0 credit hours

Electives (18-22 hours)

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) (recommended)
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)
OR
CHEM 1030 - Chemistry for Consumers 4 credit hours (Nat Sci) AND
CHEM 1031 - Chemistry for Consumers Lab 0 credit hours (Nat Sci)
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)

Subtotal: 30 Hours

Sophomore

NFS 3200 - Food Science 3 credit hours AND
NFS 3201 - Food Science 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) (recommended)
COMM 2200 - Fundamentals of Communication 3 credit hours (Comm)
Electives 4 credit hour
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 - World Literatures 3 credit hours (Hum/FA)
Choose 6 hours from:
HIST 2010 - Survey of United States History I 3 credit hours
HIST 2020 - Survey of United States History II 3 credit hours
HIST 2030 - Tennessee History 3 credit hours
HIST 2040 - Survey African American History I 3 credit hours
HIST 2050 - Survey African American History II 3 credit hours

Subtotal: 32 Hours

Junior

HSC 4410 - Consumer Economics 3 credit hours
Electives 9 credit hours
CDFS 3320 - Family Relations 3 credit hours
NFS 3100 - Cultural Food Studies 3 credit hours
NFS 4210 - Nutrition in Aging 3 credit hours
NFS 4240 - Experimental Food Study 3 credit hours
NFS 4250 - Life Cycle Nutrition 3 credit hours
NFS 4260 - Food Safety Issues from Production to Consumption 3 credit hours
NFS 4270 - Advanced Nutrition I 3 credit hours

Subtotal: 33 Hours

Senior

HSC 4000 - Senior Seminar 1 credit hour
Electives 9 credit hours

Choose 15 hours

BIOL 2100 - Microbiology in Disease 3 credit hours AND
BIOL 2101 - Microbiology in Disease Lab 0 credit hours
BIOL 2230 - Microbiology 4 credit hours AND
BIOL 2231 - Microbiology Lab 0 credit hours
CHEM 1020 - Introductory General Chemistry II 4 credit hours AND
CHEM 1021 - Intro to General Chemistry II Lab 0 credit hours
CHEM 1120 - General Chemistry II 4 credit hours AND
CHEM 1121 - General Chemistry II Lab 0 credit hours
CHEM 2030 - Elements of Organic Chemistry 4 credit hours AND
CHEM 2031 - Elements of Organic Chemistry Lab 0 credit hours
CHEM 3530 - Principles of Biochemistry 4 credit hours AND
CHEM 3531 - Principles of Biochemistry Lab 0 credit hours
HLTH 3020 - Terminology in Health and Human Performance 3 credit hours
HSC 4102 - Internship: Nutrition and Food Science 3 or 6 credit hours
NFS 4100 - Food Service Management for Culinary Arts 3 credit hours
NFS 4271 - Advanced Nutrition II 3 credit hours
NFS 4500 - Nutrition Education 3 credit hours
NFS 4550 - Nutrition and Weight Management 3 credit hours
NFS 4555 - Food Laws and Regulations 3 credit hours
NFS 4570 - Fundamentals of Culinary Arts 3 credit hours

Subtotal: 25 Hours