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The Bachelor Science Nutrition and Food Sciences

Total Course Requirements for the Bachelor’s Degree: 120 units

See “Requirements for the Bachelor’s Degree” in The University Catalog for complete details on general degree requirements. A minimum of 40 units, including those required for the major, must be upper division.

The department has prepared a suggested Four Year Advising Plan to help students meet all graduation requirements within four years. Please request a plan from your major adviser or view it and other current advising information on the CSU, Chico Web.

General Education Requirements: 48 units

See “General Education Requirements” in The University Catalog and The Class Schedule for the most current information on General Education Requirements and course offerings. The course requirements marked below with an asterisk (*) may also be applied toward General Education.

Cultural Diversity Course Requirements: 6 units

See “Cultural Diversity” in The University Catalog. Most courses used to satisfy these requirements may also apply to General Education.

American Institutions Requirement: 6 units

See the “American Institutions Requirement” under “Bachelor’s Degree Requirements.” This requirement is normally fulfilled by completing HIST 050 and POLS 055. Courses used to satisfy this requirement do not apply to General Education.

Literacy Requirement:

See “Mathematics and Writing Requirements” in The University Catalog. Writing proficiency in the major is a graduation requirement and may be demonstrated through satisfactory completion of a course in your major which has been designated as the Writing Proficiency (WP) course for the semester in which you take the course. Students who earn below a C- are required to repeat the course and earn a C- or better to receive WP credit. See The Class Schedule for the designated WP courses for each semester. You must pass ENGL 001 (or its equivalent) with a C- or better before you may register for a WP course.

Course Requirements for the Major: 62-64 units

The following courses, or their approved transfer equivalents, are required of all candidates for this degree. Additional required courses, dependent upon a selected option or advising pattern, are outlined following the degree core program requirements.

NOTE: A maximum of 15 units of internship (courses numbered 089, 189, 289, 389) may be applied to a bachelor’s degree at CSU, Chico.

DEGREE CORE: 40 units

13 courses required:

BIOL    004    Human Physiology    3.0    FS *

BIOL    011    General Microbiology    4.0    FS

Prerequisites: A college course in biology and in general chemistry.

CHEM    027    Gen Chem for Applied Sciences    4.0    FS *

Prerequisites: Intermediate Algebra.

CHEM    028    Organic Chem for Applied Science    4.0    FS

Prerequisites: CHEM 027 or CHEM 037.

NFSC    020    Elementary Food    3.0    FS

NFSC    120    Science of Food    3.0    FA

Prerequisites: BIOL 011, CHEM 028, NFSC 020.

NFSC    125    Human Nutrition    3.0    FS

Prerequisites: BIOL 004, CHEM 028.

NFSC    127    Nutrition Throughout Life Cycle    3.0    FS

Prerequisites: BIOL 004; NFSC 025 or NFSC 125.

NFSC    160    Intro Foodserv Adm & Sanitation    3.0    FA

Prerequisites: NFSC 020.

NFSC    224    Cultural Food    3.0    SP

Prerequisites: ENGL 001 (or its equivalent) with a grade of C- or higher; NFSC 020; NFSC 120; GEOG 002 and ANTH 013 are recommended.

NFSC    229    Issues in Nutrition & Food Scien    1.0    FA

Prerequisites: Senior standing.

NFSC    261    Foodservice Procurement & Mgmt    3.0    FA

Prerequisites: BIOL 011; NFSC 160 or MGMT 180; NFSC 020.

NFSC    262    Foodservice Equip/Production    3.0    SP

Prerequisites: NFSC 261.

Major Option Course Requirements: 30-31 units

The following courses, or their approved transfer equivalents, are required dependent upon the option chosen. Students must select one of the following options for completion of the major course requirements.

THE OPTION IN FOODSERVICE ADMINISTRATION: 24 units

5 courses required:

ACCT    015    Intro to Financial Accounting    3.0    FS

ACCT    016    Intro to Managerial Accounting    3.0    FS

Prerequisites: ACCT 015 (or ABUS 083 for ABUS majors only).

ECON    003    Principles of Micro Analysis    3.0    FS *

NFSC    263    Adv Foodservice Administration    3.0    SP

Prerequisites: NFSC 261, NFSC 262.

NFSC    289    Internship    1.0-6.0    FS

Students are required to take at least 3 units of internship.

3 courses selected from:

ANSC    019    Meat and the Consumer    3.0    FS

BLAW    213    Employment Law    3.0    FS

Prerequisites: At least junior standing.

MGMT    129    Communication in Business    3.0    FS

Prerequisites: ENGL 001 (or its equivalent) with a grade of C- or higher.

MGMT    242    Managing Differences    3.0    FS

MINS    110    Corporate Tech Integration    3.0    FS

MKTG    170    Survey of Marketing    3.0    FS

NFSC    299H    Honors Senior Thesis or Project    3.0    FS

Prerequisites: NFSC 025 or NFSC 125; selected screening courses by content area, all with grades which place student in top five percent; interview; faculty permission.

PSSC    195    Introduction to Wines    3.0    FA

Prerequisites: At least junior standing.

RECR    154    Resort/Lodging Development & Mgt    3.0    FS

Prerequisites: RECR 010; RECR 050; successful completion of computer literacy requirement; or faculty permission.

RECR    220    Recreation Budget/Finance Mgmt    3.0    FS

Prerequisites: RECR 010; one course chosen from RECR 020, RECR 040, RECR 050, or RECR 060; successful completion of computer literacy requirement; or faculty permission.

RECR    234    Commercial Recreation Operations    3.0    FS

Prerequisites: RECR 010; one course chosen from RECR 020, RECR 040, RECR 050, or RECR 060; RECR 220; RECR 222; successful completion of computer literacy requirement; or faculty permission.

THE OPTION IN GENERAL DIETETICS: 22 units

9 courses required:

CHEM    153    Introductory Biochemistry    3.0    FS

Prerequisites: CHEM 028.

CHEM    154    Introductory Biochemistry Lab    1.0    FS

Prerequisites: Concurrent enrollment in or prior completion of CHEM 153.

NFSC    126    Clinical Nutrition    3.0    SP

Prerequisites: BIOL 004, CHEM 028, NFSC 125.

NFSC    126L    Nutrition Assessment Laboratory    1.0    SP

Prerequisites: NFSC 126 (may be taken concurrently).

NFSC    222    Nutrition Counseling & Education    2.0    FA

Prerequisites: NFSC 126, NFSC 126L, NFSC 127.

NFSC    225    Advanced Human Nutrition    3.0    FA

Prerequisites: NFSC 125; CHEM 153 or CHEM 250A.

NFSC    226    Sem in Medical Nutrition Therapy    3.0    SP

Prerequisites: CHEM 153 or CHEM 250A; NFSC 126L and NFSC 225.

NFSC    227    Community Nutrition    3.0    FS

Prerequisites: NFSC 126, NFSC 127, NFSC 222, NFSC 225.

PSY    001A    Principles of Psych    3.0    FS *

Electives Requirement:

To complete the total units required for the bachelor’s degree, select additional elective courses from the total university offerings. You should consult with an adviser regarding the selection of courses which will provide breadth to your university experience and apply to a supportive second major or minor.

Suggested electives:

MGMT    131    Human Resource Management    3.0    FS

NFSC    289    Internship    1.0-6.0    FS

Grading Requirement:

All courses taken to fulfill major course requirements must be taken for a letter grade, except those courses specified by the department as Credit/No Credit grading only.

Advising Requirement:

Advising is mandatory for all majors in this degree program.
Consult your undergraduate adviser for specific information.

Honors in the Major

Honors in the Major is a program of independent work in your major.
It involves 6 units of honors course work completed over two semesters.

Your Honors work will be recognized at your graduation, on your permanent transcripts, and on your diploma. It is often accompanied by letters of commendation from your mentor in the department or the department chair. Most importantly, however, the Honors in the Major program allows you to work closely with a faculty mentor in your area of interest on an original performance or research project. This year-long collaboration allows you to work in your field at a professional level and culminates in a public presentation of your work. Students sometimes take their projects beyond the university for submission in professional journals, presentation at conferences, or competition in shows; such experience is valuable for graduate school and later professional life.

Some common features of Honors in the Major program are

1. You must take 6 units of Honors in the Major course work. At least 3 of these 6 units are independent study (299H) as specified by your department. You must complete each class with a minimum grade of B.
2. You must have completed 9 units of upper-division course work or 21 overall units in your major before you can be admitted to Honors in the Major. Check the requirements carefully, as there may be specific courses that must be included in these units.
3. Your cumulative GPA should be at least 3.5 or within the top 5 percent of majors in your department.
4. Your GPA in your major should be at least 3.5 or within the top 5 percent of majors in your department.
5. Most students apply for or are invited to participate in Honors in the Major during the second semester of their junior year. Then they complete the 6 units of course work over the two semesters of their senior year.
6. Your honors work culminates with a public presentation of your Honors project.

While Honors in the Major is part of the Honors Program, each department administers its own program. Please contact your major department or major adviser for further information.

CLINICAL NUTRITION

Students preparing for advanced degrees or careers in nutrition research should complete the required units of the Option in General Dietetics and also complete the following courses, which include a Chemistry minor.

BIOL    103    Human Genetics    3.0    FS *

Prerequisites: One biological sciences course.

OR     (the following course may be substituted for the above)

BIOL    207    Genetics    4.0    FS

Prerequisites: BIOL 006B.

OR     (the following course may be substituted for the above)

BIOL    214    Vertebrate Physiology    4.0    FS

Prerequisites: BIOL 006B, BIOL 010; CHEM 028 or CHEM 070.

CHEM    070    Organic Chemistry    4.0    FS

Prerequisites: CHEM 038.

CHEM    105    Quantitative Analysis    4.0    FS

Prerequisites: CHEM 038.

CHEM    170    Organic Chemistry    3.0    FS

Prerequisites: CHEM 070.

CHEM    170L    Organic Chem Laboratory    1.0    FS

Prerequisites: CHEM 170 may be taken as a prerequisite or concurrently with CHEM 170L.

CHEM    250A    Biochemistry    3.0    FS

Prerequisites: CHEM 170.

CHEM    251    Biochemistry Laboratory    2.0    FS

Prerequisites: CHEM 105, CHEM 250A; CHEM 170L or CHEM 170M.