Nutrition and Food Science, B.S.

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

True Blue Core (TBC)	41 hours
Major Requirements	53 hours*
Professional Auxiliary Courses	8 hours*
Electives or Minor	18-32 hours
TOTAL	120 hours

*This program requires courses that can also fulfill requirements of the True Blue Core curriculum. If program requirements are also used to fulfill True Blue Core requirements, the number of elective hours may increase.

True Blue Core (41 hours)

True Blue Core (TBC) requirements (shown in curricular listings below) include courses in the Foundational Skills areas of Written Communication (WC), Information Literacy (Info Lit), Non-Written Communication (NWC), and Quantitative Literacy (Quant Lit). Knowledge Domains include Human Society and Social Relationships (HSSR), Scientific Literacy (Sci Lit), Creativity and Cultural Expression (CCE), and History and Civic Learning (HCL), which include Discovery and Explorations categories. Students must choose at least one course from each Discovery category.

The following courses required by the program meet True Blue Core requirements:

BIOL 2010 /BIOL 2011 and BIOL 2020 /BIOL 2021 (Sci Lit)
NFS 2100 (CCE)
NFS 2220 (HSSR)

The following courses recommended by the program meet True Blue Core requirements:

SOC 1010 (HSSR)
MATH 1010 (Quant Lit)

Electives or minor (18-32 hours)

Curriculum: Nutrition and Food Science

Freshman

HSC 1010 - Career Orientation 1 credit hour
NFS 2100 - Cultural Food Studies 3 credit hours (CCE)
NFS 2220 - Nutrition for the Health Sciences 3 credit hours (HSSR)
Written Communication 3 credit hours
Information Literacy 3 credit hours
Creativity and Cultural Expression 3 credit hours
Human Society and Social Relationships 3 credit hours (SOC 1010 rec.)
Human Society and Social Relationships/Elective 3 credit hours
BIOL 2010 - Human Anatomy and Physiology I 4 credit hours (Sci Lit) AND
BIOL 2011 - Human Anatomy and Physiology I Lab 0 credit hours (Sci Lit)
BIOL 2020 - Human Anatomy and Physiology II 4 credit hours (Sci Lit) AND
BIOL 2021 - Human Anatomy and Physiology II Lab 0 credit hours (Sci Lit)

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
Creativity and Cultural Expression Literature 3 credit hours
Non-Written Communication 3 credit hours
History and Civic Learning 6 credit hours
Quantitative Literacy 3 credit hours (MATH 1010 rec.)
General electives or minor courses 8 credit hours

Subtotal: 32 Hours

Junior

HSC 4410 - Consumer Economics 3 credit hours
General electives or minor courses 12 credit hours
Creativity and Cultural Expression/Elective 3 credit hours
CDFS 3320 - Family Relations 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
NFS 3210 - The Art and Science of Meal Prepping 3 credit hours
General electives or minor courses 6 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 4210 - Nutrition in Aging 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