The Bachelor of Science in 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.

A suggested Major Academic Plan (MAP) has been prepared to help students meet all graduation requirements within four years. Please request a plan from your major advisor 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 taken 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 130 and POLS 155. 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 130 (or its equivalent) with a C- or better before you may register for a WP course.

Course Requirements for the Major: 67-69 units

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

Note: A maximum of 15 units of externship courses may be applied to a bachelor's degree at CSU, Chico.

Major Core: 43 units

15 courses required:

BIOL 104 Human Physiology 4.0 FS *
BIOL 211 Allied Health Microbiology 4.0 FS
Prerequisites: A college course in biology and in general chemistry.
CHEM 107 Gen Chem for Applied Sciences 4.0 FS *
Prerequisites: Intermediate Algebra.
CHEM 108 Organic Chem for Applied Sci 4.0 FS
Prerequisites: CHEM 107 or CHEM 111 or equivalent.
NFSC 120 Elementary Food 3.0 FS
NFSC 155 Intro to Nutrition & Food Sci 1.0 FS
NFSC 230 Intro Foodserv Adm 3.0 FS
Prerequisites: NFSC 120.
NFSC 240 Human Nutrition 3.0 FS
Prerequisites: BIOL 104, CHEM 108.
NFSC 320 Science of Food 3.0 FA
Prerequisites: BIOL 211, CHEM 108, NFSC 120.
NFSC 360 Nutrtn Throughout Life Cycle 3.0 FS
Prerequisites: BIOL 104; NFSC 100 or NFSC 240.
NFSC 429 Cultural Food 3.0 SP WP
Prerequisites: ENGL 130 (or its equivalent) with a grade of C- or higher, NFSC 120, NFSC 320; GEOG 102 and ANTH 113 are recommended.
NFSC 430 Foodservice Procurement & Mgmt 3.0 FA
Prerequisites: BIOL 211; NFSC 230 or MGMT 303; NFSC 120.
NFSC 431 Foodservice Equip/Production 3.0 SP
Prerequisites: NFSC 430.
NFSC 455 Futures in Nut & Food Sci 1.0 FA
Prerequisites: Senior standing.
NFSC 497 Portfolio Review 1.0 FS
Prerequisites: Senior standing, permission of Didactic Program Director.

Major Option Course Requirements: 24-26 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 201 Intro to Financial Accounting 3.0 FS
ACCT 202 Intro to Managerial Accounting 3.0 FS
Prerequisites: ACCT 201 (or ABUS 261 for ABUS majors only).
ECON 103 Principles of Micro Analysis 3.0 FS *
NFSC 432 Adv Foodservice Administration 3.0 Inq
Prerequisites: NFSC 430, NFSC 431.
NFSC 489 Externship 1.0 -6.0 FS

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

3 courses selected from:

ANSC 350 Meat and the Consumer 3.0 FS
BLAW 413 Employment Law 3.0 FS
Prerequisites: At least junior standing.
MGMT 300 Communication in Business 3.0 FS WP
Prerequisites: ENGL 130 (or its equivalent) with a grade of C- or higher.
MGMT 442 Managing Differences 3.0 FA
Prerequisites: MGMT 303.
MINS 301 Corporate Tech Integration 3.0 FS
MKTG 305 Survey of Marketing 3.0 FS
NFSC 499H Honors Senior Thesis or Proj 3.0 FS
Prerequisites: NFSC 100 or NFSC 240; selected screening courses by content area, all with grades which place student in top five percent; interview; faculty permission.
PSSC 305 Introduction to Wines 3.0 FA
Prerequisites: At least 21 years of age.
RECR 354 Resort/Lodging Development 3.0 FS
Prerequisites: RECR 200, RECR 250, successful completion of computer literacy requirement, or faculty permission.
RECR 420 Recreation Budget/Finance Mgmt 3.0 FS
Prerequisites: RECR 200; one course chosen from RECR 220, RECR 240, RECR 250, or RECR 260; successful completion of computer literacy requirement; or faculty permission.
RECR 524 Commercial Recr Operations 3.0 FS
Prerequisites: RECR 200, RECR 420, RECR 422, one course chosen from RECR 220, RECR 240, RECR 250, or RECR 260; successful completion of computer literacy requirement, or faculty permission.

The Option in General Dietetics: 26 units

10 courses required:

CHEM 350 Introductory Biochemistry 3.0 FS
Prerequisites: CHEM 108.
CHEM 350L Introductory Biochemistry Lab 1.0 FS
Prerequisites: Concurrent enrollment in or prior completion of CHEM 350.
NFSC 345 Diet Suppl & Functional Foods 3.0 Inq
Prerequisites: NFSC 240.
NFSC 370 Clinical Nutrition 3.0 FS
Prerequisites: BIOL 104, CHEM 108, NFSC 240.
NFSC 370L Nutrition Assessment Lab 1.0 SP
Prerequisites: NFSC 370 (may be taken concurrently).
NFSC 440 Advanced Human Nutrition 3.0 FA
Prerequisites: NFSC 240; CHEM 350 or CHEM 451.
NFSC 460 Nutrition Counseling & Educ 3.0 FA
Prerequisites: NFSC 370, NFSC 370L, NFSC 360.
NFSC 465 Community Nutrition 3.0 FS
Prerequisites: NFSC 370, NFSC 360, NFSC 460, NFSC 440, permission of instructor.
NFSC 470 Medical Nutrition Therapy 3.0 SP
Prerequisites: CHEM 350 or CHEM 451; NFSC 370L and NFSC 440.
PSYC 101 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 advisor regarding the selection of courses which will provide breadth to your University experience and possibly apply to a supportive second major or minor.

Suggested electives:

HCSV 365 Complementary & Alt Medicine 3.0 SP
NFSC 489 Externship 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 advisor 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.

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. 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.

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 units are independent study (399H, 499H) 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 for your major 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% of majors in your department.

4. Your GPA in your major should be at least 3.5 or within the top 5% 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 advisor to apply.

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 303 Human Genetics 3.0 FS *
Prerequisites: One biological sciences course.

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

BIOL 360 Genetics 4.0 FS
Prerequisites: BIOL 153 or permission of instructor.

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

BIOL 416 Vertebrate Physiology 4.0 FS
Prerequisites: BIOL 152, BIOL 153; CHEM 108 or CHEM 270.
CHEM 270 Organic Chemistry 4.0 FS
Prerequisites: CHEM 112.
CHEM 320 Quantitative Analysis 4.0 FS
Prerequisites: CHEM 112.
CHEM 370 Organic Chemistry 3.0 FS
Prerequisites: CHEM 270.
CHEM 370L Organic Chem Laboratory 1.0 FS
Prerequisites: CHEM 370 may be taken as a prerequisite or concurrently with CHEM 370L.
CHEM 451 Biochemistry 3.0 FS
Prerequisites: CHEM 370.
CHEM 455L Biochemistry Laboratory 2.0 FS
Prerequisites: CHEM 320, CHEM 451; CHEM 370L or CHEM 370M; or faculty permission.