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 at http://em.csuchico.edu/aap/ProgramSearch.

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.

Diversity Course Requirements: 6 units

See "Diversity Requirement" in the University Catalog. Most courses taken to satisfy these requirements may also apply to General Education.

U.S. History, Constitution, and American Ideals: 6 units

See "U.S. History, Constitution, and American Ideals" under "Bachelor's Degree Requirements". This requirement is normally fulfilled by completing HIST 130 and POLS 155 or approved equivalents. 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: 69-75 units

Completion of 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 major 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: 40 units

13 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 General Chemistry for Applied Sciences 4.0 FS *
Prerequisites: Intermediate Algebra.
CHEM 108 Organic Chemistry for Applied Sciences 4.0 FS
Prerequisites: CHEM 107 or CHEM 111 or equivalent.
MATH 105 Statistics 3.0 FS *
Prerequisites: Completion of ELM requirement.
NFSC 120 Elementary Food 3.0 FS
NFSC 122 Food Safety & Sanitation 2.0 FS
NFSC 155 Introduction to Nutrition and Food Sciences 1.0 FS
NFSC 230 Introduction to Foodservice Administration 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 Nutrition Throughout the 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.

Major Option Course Requirements: 29-35 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 Food and Nutrition Communication: 30-31 units

Notice: Students must complete a GE Area A1 course before enrolling in the following NFSC required courses.

9 courses required:

CDES 101 Introduction to Communication 3.0 FS

This course is also offered as JOUR 101.

HCSV 369 Health Education Techniques 3.0 SP
NFSC 303 Nutrition and Physical Fitness 3.0 FS *
Prerequisites: One lower-division course in biological sciences.
NFSC 318 Nutrition and Disease 3.0 FS
Prerequisites: NFSC 240
NFSC 345 Diet Supplements and Functional Foods 3.0 FS
Prerequisites: NFSC 240.
NFSC 455 Futures in Nutrition and Food Science 1.0 SP
Prerequisites: Senior standing.
NFSC 460 Nutrition Counseling and Education 3.0 FS
Prerequisites: NFSC 318 or NFSC 470 (may be taken concurrently), NFSC 360.
NFSC 465 Community Nutrition 2.0 FS
Prerequisites: NFSC 360, NFSC 460 (may be taken concurrently).
NFSC 489 Externship 1.0 -6.0 FS

Note: Students are required to take 3 units of externship in one of the areas of study. Please see the designated advisor of one of the core areas described below for recommendations on externship placements.

Area of Study: 6-7 units

The following courses, or their approved transfer equivalents, are required depending upon the area of study chosen. Students must select one of the following areas of study for completion of the major course requirements.

Child Nutrition Area of Study: 6 units

2 courses selected from:

CHLD 252 Child Development 3.0 FS *
CHLD 354 The School-Aged Child 3.0 FS
Prerequisites: CHLD 250 or CHLD 252 or PSYC 355.
CHLD 362 Issues in Child Development 3.0 FS *
HCSV 363 Child Health 3.0 FS *
NFSC 468 Child Nutrition 3.0 Inq
Prerequisites: NFSC 100; or NFSC 240 and NFSC 360

Media Area of Study: 6 units

2 courses selected from:

CDES 222 Introduction to WWW Design and Publishing 3.0 FS
CDES 272 Media for Instruction and Training 3.0 FS
Prerequisites: CDES 271 or concurrent enrollment or faculty permission. Students taking the course for the Minor in Education should request faculty permission.
HCSV 260 Computer Applications in Health Education 3.0 FS

Senior Nutrition Area of Study: 6 units

2 courses selected from:

HCSV 541 Health in the Later Years 3.0 FA
NFSC 469 Nutrition and Aging 3.0 Inq
Prerequisites: NFSC 360 or faculty permission.
SWRK 474 Policy and Programs for Older Adults 3.0 SP

Sports Nutrition Area of Study: 6-7 units

2 courses selected from:

KINE 323 Physiology of Exercise 4.0 FS
Prerequisites: BIOL 104 or faculty permission for non-majors, basic computer literacy skills.
KINE 482 Exercise Pathophysiology 3.0 FS
Prerequisites: Bachelor's Degree in any discipline or KINE 322, KINE 323, KINE 480 or faculty permission.
NFSC 403 Advanced Nutrition and Physical Fitness 3.0 FS
Prerequisites: NFSC 303 or NFSC 240; CHEM 108.
RECR 324 Health Club and Spa Management 3.0 FS
Prerequisites: RECR 200, or faculty permission.

Writing Area of Study: 6 units

2 courses selected from:

CDES 103 Writing for Electronic Media 3.0 FS
Prerequisites: ENGL 130.
JOUR 260 Writing for Mass Media 3.0 FS
Prerequisites: ENGL 130.
JOUR 325 Magazine Writing 3.0 FS
Prerequisites: JOUR 260.

The Option in Foodservice Administration: 31 units

8 courses required:

ACCT 201 Introduction to Financial Accounting 3.0 FS
ACCT 202 Introduction to Managerial Accounting 3.0 FS
Prerequisites: ACCT 201 (or ABUS 261 for ABUS majors only).
ECON 103 Principles of Microeconomic Analysis 3.0 FS *
NFSC 430 Foodservice Procurement and Management 3.0 FA
Prerequisites: BIOL 211; NFSC 230 or MGMT 303; NFSC 120.
NFSC 431 Foodservice Equipment and Production Systems 3.0 SP
Prerequisites: NFSC 430.
NFSC 432 Advanced Foodservice Administration 3.0 Inq
Prerequisites: NFSC 430, NFSC 431.
NFSC 455 Futures in Nutrition and Food Science 1.0 SP
Prerequisites: Senior standing.
NFSC 489 Externship 1.0 -6.0 FS

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

3 courses selected from:

ANSC 350 Meat and the Consumer 3.0 FS
Prerequisites: ANSC 101.
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 FS
Prerequisites: MGMT 303.
MINS 301 Corporate Technology Integration 3.0 FS
MKTG 305 Survey of Marketing 3.0 FS
NFSC 499H Honors Senior Thesis or Project 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 Budgeting and Finance Management 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 Recreation Operation 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: 35 units

Registered Dietitians (RDs) are food and nutrition expert who have met the following criteria to earn the RD credential:

1. Completed a minimum of a bachelor's degree at a U.S. regionally accredited university or college and course work approved by the Commission on Accreditation for Dietetics Educators (CADE) of the American Dietetic Association (ADA). Courses in the Option in General Dietetics meet the requirements of the American Dietetic Association for an accredited Didactic Program in Dietetics (DPD).

2. Completed a post-baccalaureate CADE accredited supervised practice program.

3. Pass a national registration exam.

Notice to Prospective Applicants for Option in General Dietetics

A supplemental Dietetics application must be submitted by March 1 for the fall semester and by November 1 for the spring semester. A Dietetics application is available from the Nutrition and Food Sciences department office. In addition to the application, students must provide transcripts of all previous college or university level work, a resume, two letters of recommendation, and a one-page written personal statement about your career goals. Applications are reviewed by a committee which ranks all applications for placement. Students not selected for the option are encouraged to meet with a NFSC faculty advisor. Students not selected may reapply one additional semester.

Prerequisites for Admission to the Option in General Dietetics

1. The cumulative grade point average for all college-level work must be a minimum of 2.75.

2. The following prerequisites must be completed with a grade of C or higher: MATH 105, BIOL 104, BIOl 211, CHEM 107, CHEM 108, NFSC 240. It is highly recommended that CHEM 350 be in progress or completed the semester students apply for admission to the option.

15 courses required:

CHEM 350 Introductory Biochemistry 3.0 FS
Prerequisites: CHEM 108.
CHEM 350L Introductory Biochemistry Laboratory 1.0 FS
Prerequisites: Concurrent enrollment in or prior completion of CHEM 350.
NFSC 345 Diet Supplements and Functional Foods 3.0 FS
Prerequisites: NFSC 240.
NFSC 370L Nutrition Assessment Laboratory 1.0 SP
Prerequisites: NFSC 240.
NFSC 430 Foodservice Procurement and Management 3.0 FA
Prerequisites: BIOL 211; NFSC 230 or MGMT 303; NFSC 120.
NFSC 431 Foodservice Equipment and Production Systems 3.0 SP
Prerequisites: NFSC 430.
NFSC 440 Advanced Human Nutrition 4.0 FA
Prerequisites: NFSC 240; CHEM 350 or CHEM 451 with a grade of C or higher.
NFSC 457 Futures in Dietetics 1.0 FA
Prerequisites: Senior standing, permission of Didactic Program Director.
NFSC 460 Nutrition Counseling and Education 3.0 FS
Prerequisites: NFSC 318 or NFSC 470 (may be taken concurrently), NFSC 360.
NFSC 465 Community Nutrition 2.0 FS
Prerequisites: NFSC 360, NFSC 460 (may be taken concurrently).
NFSC 465L Community Nutrition Clinical 1.0 FS
Prerequisites: NFSC 440, NFSC 460 Corequisites: NFSC 465
NFSC 470 Medical Nutrition Therapy 3.0 FA
Prerequisites: NFSC 370L,NFSC 440 (may be taken concurrently).
NFSC 471 Medical Nutrition Therapy II 3.0 SP
Prerequisites: NFSC 470
NFSC 497 Portfolio Review 1.0 FS
Prerequisites: Senior standing, permission of Didactic Program Director.
PSYC 101 Principles of Psychology 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 and Alternative Medicine 3.0 Inq
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 requires 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 academic competition. Such experience is valuable for graduate school and 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. All 6 units are honors classes (marked by a suffix of H), and at least 3 of these units are independent study (399H, 499H, 599H) 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 with a grade of C- or higher..
CHEM 370 Organic Chemistry 3.0 FS
Prerequisites: CHEM 270 with a grade of C- or higher.
CHEM 370L Organic Chemistry 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 with a grade of C- or higher.
CHEM 455L Biochemistry Laboratory 2.0 FS
Prerequisites: CHEM 320, CHEM 451; CHEM 370L or CHEM 370M; or faculty permission.