• Nutrition and Food Science
    Honors grad
    Amanda Kaiser continued
    in a
    dietetic internship
  • Nutrition and Food Science
    At MTSU, deans take an active role in helping students succeed
  • Nutrition and Food Science
    Food is often at the center of life's important celebrations
  • Nutrition and Food Science
    Learning how to choose
    food wisely
    is a challenge

Nutrition and Food Science

Everyone must eat, but does everyone know the most cost-effective, tasty and healthy way to do so? The Nutrition and Food Science major in MTSU's Department of Human Sciences is designed to train students to apply the science of human nutrition and the art and skills of food preparation to improve health of their clients. Graduates work with people of all ages, cultures, and economic means, in individual and group settings, to select foods to provide adequate nutrition throughout their life cycles. Students who want to specialize in dietetics have the option of completing the Didactic Program in Dietetics, the first step required to become a registered dietitian. MTSU’s program is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND).

The Nutrition and Food Science major chose Justin Hayes

MTSU student makes lifestyle changes with major

Justin Hayes says that his Nutrition and Food Science major “chose me, instead of me picking the major.” Diagnosed with diabetes at age 21, Justin was faced with making drastic dietary changes. Over the course of 18 months, he implemented a healthier diet, lost 130 pounds, and gained a new perspective on life. The Nutrition and Food Science program at MTSU also is becoming a family tradition: Justin's cousin Abbey Hitt and sister Sara Hayes are proud NFS majors as well.

Lauren Cromer, an MTSU instructor of nutrition and food science

Nutrition and Food Science instructor wins state honor

The Tennessee Academy of Nutrition and Dietetics recognized Lauren Cromer, an MTSU instructor of nutrition and food science, as the Young Dietitian of the Year in 2012. Cromer, who won the Nashville District award before her statewide win, has worked as the dietetic manager with a skilled nursing facility and as a clinical dietitian at a diabetes weight management clinic. Her resumé also includes experience as a dietary manager developing meal plans and assessing nutritional needs of patients. She has been a preceptor/mentor with the Vanderbilt University Medical Center Dietetic Internship Program. “What I enjoy most is teaching about food science, why we do things the way we do, food safety, getting all the nutrition knowledge out to the population,” Cromer says.

The major in Nutrition and Food Science offers preparation for careers in community nutrition services; county, state, and federal health departments; food processing; food marketing; and quality control. Examples include

  • Catering manager
  • Food researcher
  • Food-service manager (schools, hospitals, residential care facilities, prisons, etc.)
  • Production manager
  • Public nutrition educator
  • Purchasing manager
  • Quality assurance specialist
  • Restaurant manager and/or owner
  • Sales representative


The Dietetics concentration can lead to careers as registered dietitians/nutritionists in hospitals and other health care facilities or in private practice. They may work in community and public health settings, academia and research. A growing number of RDs work in the food and nutrition industry, in business, journalism, sports nutrition, and corporate wellness programs


Employers of MTSU alumni include

  • Adams Place
  • Colts Chocolates
  • Cracker Barrel
  • Healthways
  • Middle Tennessee Medical Center
  • Morrison Management Specialists
  • Nashville Metro Public Health Department
  • National HealthCare Corporation
  • Sodexo
  • Spectra Laboratories
  • Stewart County (Tenn.) Schools

Virginia Bogle, RD, LDN
Instructor
ginny.bogle@mtsu.edu

Hide

Dr. Janet Colson, R.D.
Professor
janet.colson@mtsu.edu

Hide

Lauren Petr Cromer, RD, LDN
Instructor
lauren.petr@mtsu.edu

Hide

Tracy Noerper, MS, RD, LDN
Lecturer
tracy.noerper@mtsu.edu

Hide

Dr. Lisa Sheehan-Smith, RD, LDN
Associate Professor
lisa.sheehan-smith@mtsu.edu

Hide

Undergraduates in the Nutrition and Food Science major program may pursue a Bachelor of Science (B.S.) degree with a major in Nutrition and Food Science or a concentration in Dietetics.

The Dietetics concentration is a Didactic Program in Dietetics (DPD) accredited by the Accreditation Council for Education in Nutrition and Dietetics in Chicago, Ill. The council, also known as ACEND, is the Academy of Nutrition and Dietetics' accrediting agency for education programs preparing students for careers as registered dietitians (RD) or dietetic technicians, registered (DTR). The program offers preparation for careers in dietetics as nutritionists, clinical or management dietitians, dietitians in private practice, and consulting dietitians. After completing the degree, students receive a verification statement that the DPD requirements have been met, qualifying them to apply for a supervised practice program or dietetic internship. After completing an internship, students must pass the national examination to become registered dietitians and be eligible for licensure as dietitians/nutritionists (L.D.N.) in Tennessee.

Other majors in the Department of Human Sciences leading to a B.S. are Family and Consumer Studies with two concentrations: Child Development and Family Studies and Family and Consumer Science Education; Interior Design; and Textiles, Merchandising, and Design, which includes two concentrations: Apparel Design and Fashion Merchandising.

Undergraduate minors include Nutrition and Food Sciences; Textiles, Merchandising, and Design; and Human Sciences.
Dietetics Nutrition and Food Science 

An academic map is a suggested four-year schedule of courses based on degree requirements in the undergraduate catalog. This sample schedule serves as a general guideline to help build a full schedule each term. Milestones, courses, and special requirements necessary for timely progress to complete a major are designated to keep you on track to graduate in four years. Missing milestones could delay your program. 

This map based on the 2013-2014 undergraduate catalog is not a substitute for academic advisement - contact your advisor if you have any questions about scheduling or about your degree requirements. Also see the current undergraduate catalog (catalog.mtsu.edu) for a complete list of requirements and electives.Note: Requirements are continually under revision, and there is no guarantee they will not be changed or revoked; contact the department and/or program area for current information. 

You may choose to attend a summer term to reduce your load during fall or spring terms but still stay on track to graduate in four years (see below). NOTE: Learning Support courses will alter the sequences on this map.

Dietetics Academic Map

Department of Human Sciences
Middle Tennessee State University | Murfreesboro


Suggested Fall/Spring and Summer/Fall/Spring Four-Year Schedule

Refer to the scholarships website for information regarding use of the Lottery Scholarship for the summer term.

Click here for printer friendly academic map.

FRESHMAN FALL FRESHMAN SPRING
CourseHoursMilestones/Notes CourseHoursMilestones/Notes
ENGL 1010 (Comm)3Must earn C- or higher ENGL 1020 (Comm)3Must earn C- or higher
CHEM 1010/1011 or CHEM 1110/1111 (Nat Sci)4  CHEM 1020/1021 or CHEM 1120/11214 
SOC 1010 (Soc/Beh Sci)3  NFS 2220 (with C or better)3Prereq. for NFS 3260, 3280, 4210, 4250, 4270
Hum/FA (Rubric 1)3See General
Education course listings Soc/Beh Sci3PSY 1410 rec.
Hum/FA (Rubric 2)3 HSC 1010 (with B or better)1Offered spring only; prereq. for NFS 4010
SUBTOTAL16  SUBTOTAL14
SOPHOMORE FALL SOPHOMORE SPRING
COMM 2200 (Comm)3  NFS 32603
BIOL 2010/2011 (Nat Sci)4  BIOL 2020/2021 (C or better)4
NFS 3200/3201 (with B or better;
fall only)3  ENGL 2020, ENGL 2030, or HUM 2610 (Hum/FA)3
MATH 1530 (Math)3  HIST 2010, HIST 2020, or HIST 20303
HIST 2010, HIST 2020, or HIST 20303  CDFS 33203
SUBTOTAL16  SUBTOTAL16
JUNIOR FALL JUNIOR SPRING
NFS 32803  NFS 42403
NFS 42103  NFS 42503
NFS 4270 (with C or better; fall only)3  NFS 4271 (with B or better)3
CHEM 2030/20314  CHEM 3530/35314
Upper-division guided elective3  HSC 44103
SUBTOTAL16  SUBTOTAL16
SENIOR FALL SENIOR SPRING
BIOL 2230/22314  HSC 40001
NFS 4010 (with B or better; fall only)1  NFS 42224
NFS 4220 (with B or better; fall only)4  NFS 43053
NFS 4265 (with B or better; fall only)1  NFS 43104
NFS 4300 (with B or better; fall only)4    
SUBTOTAL14  SUBTOTAL12

TOTAL HOURS IN PROGRAM: 120

FRESHMAN FALL FRESHMAN SPRING
ENGL 1010 (Comm)3  ENGL 1020 (Comm)3
CHEM 1010/1011 or CHEM 1110/1111 (Nat Sci)4  CHEM 1020/1021 or CHEM 1120/11214
SOC 1010 (Soc/Beh Sci)3  NFS 2220 (with C or better)3
Hum/FA (Rubric 1)3  Soc/Beh Sci3
    HSC 1010 (with B or better)1
SUBTOTAL13  SUBTOTAL14
SOPHOMORE SUMMER
HIST 2010, HIST 2020, or HIST 20303  Hum/FA (Rubric 2)3
SUBTOTAL3  SUBTOTAL3
SOPHOMORE FALL SOPHOMORE SPRING
COMM 2200 (Comm) 3  NFS 32603
BIOL 2010/2011 (Nat Sci)4  BIOL 2020/2021 (C or better)4
NFS 3200/3201 (with B or better;
fall only)3  ENGL 2020, ENGL 2030, or HUM 2610 (Hum/FA)3
MATH 1530 (Math)3  HIST 2010, HIST 2020, or HIST 20303
    CDFS 33203
SUBTOTAL13  SUBTOTAL16
JUNIOR FALL JUNIOR SPRING
NFS 32803  NFS 42403
NFS 42103  NFS 42503
NFS 4270 (with C or better; fall only)3  NFS 4271 (with B or better)3
CHEM 2030/20314  CHEM 3530/35314
Upper-division guided elective3  HSC 44103
SUBTOTAL16  SUBTOTAL16
SENIOR FALL SENIOR SPRING
BIOL 2230/22314  HSC 40001
NFS 4010 (with B or better; fall only)1  NFS 42224
NFS 4220 (with B or better; fall only)4  NFS 43053
NFS 4265 (with B or better; fall only)1  NFS 43104
NFS 4300 (with B or better; fall only)4    
SUBTOTAL14  SUBTOTAL12

TOTAL HOURS IN PROGRAM: 120

Graduation information may be accessed here.



Nutrition and Food Science Academic Map

Department of Human Sciences
Middle Tennessee State University | Murfreesboro


Suggested Fall/Spring and Summer/Fall/Spring Four-Year Schedule

Refer to the scholarships website for information regarding use of the Lottery Scholarship for the summer term.

Click here for printer friendly academic map.

FRESHMAN FALL FRESHMAN SPRING
CourseHoursMilestones/Notes CourseHoursMilestones/Notes
ENGL 1010 (Comm)3  ENGL 1020 (Comm)3 
CHEM 1010/1011 or CHEM 1110/1111 (Nat Sci)4  CHEM 1020/1021 or CHEM 1120/11214 
SOC 1010 (Soc/Beh Sci)3  NFS 22203 Must earn C of higher
Hum/FA (Rubric 1)3  Hum/FA (Rubric 2)3 
HSC 10101  Soc/Beh Sci 3Other than SOC
SUBTOTAL14  SUBTOTAL16 
SOPHOMORE FALL SOPHOMORE SPRING
COMM 2200 (Comm)3  NFS 32603 
BIOL 2010/2011 (Nat Sci)4Must earn C or higher BIOL 2020/20214Must earn C or higher
NFS 3200/32013Offered fall only ENGL 2020, ENGL 2030, or HUM 2610 (Hum/FA)3 
MATH 1010 (Math)3  HIST 2010, HIST 2020, or HIST 20303 
HIST 2010, HIST 2020, or HIST 20303  NFS 32803 
SUBTOTAL16  SUBTOTAL16 
JUNIOR FALL JUNIOR SPRING
NFS 42103  NFS 42503 
CDFS 33203  NFS 42403 
CHEM 2030/20314  Minor course3 
NFS 42703Offered fall only Minor course3 
NFS 42603  HSC 4410 3 
    NFS 42713 
SUBTOTAL162.00 GPA required for graduation SUBTOTAL18Submit UD and Intent to Graduate forms
SENIOR FALL SENIOR SPRING
HSC 40001  Minor course3 
Elective course2  Minor course3 
Minor course 3  ABAS 4200, 4810, 4820, 4830; NFS 3100, 4100; HLTH 3020; FCSE 45026Choose two
ABAS 4200, 4810, 4820, 4830; NFS 3100, 4100; HLTH 3020; FCSE 45026Choose two   
SUBTOTAL12  SUBTOTAL12 

TOTAL HOURS IN PROGRAM: 120

FRESHMAN SUMMER
CourseHoursMilestones/Notes CourseHoursMilestones/Notes
Hum/FA (Rubric 1)3  Soc/Beh Sci3Other than SOC
SUBTOTAL3  SUBTOTAL3 
FRESHMAN FALL FRESHMAN SPRING
CHEM 1010/1011 or CHEM 1110/1111 (Nat Sci)4  CHEM 1020/1021 or CHEM 1120/11214 
SOC 1010 (Soc/Beh Sci)3  NFS 22203 
ENGL 1010 (Comm)3Must earn C- or higher ENGL 1020 (Comm)3 
HSC 10101  Hum/FA (Rubric 2)3 
SUBTOTAL11  SUBTOTAL13 
SOPHOMORE SUMMER
COMM 2200 (Comm)3  ENGL 2020, ENGL 2030, or HUM 2610 (Hum/FA)3 
SUBTOTAL3  SUBTOTAL3
SOPHOMORE FALL SOPHOMORE SPRING
BIOL 2010/2011 (Nat Sci)4Must earn C or higher NFS 32603 
NFS 3200/32013Offered fall only BIOL 2020/20214Must earn C or higher
MATH 1010 (Math)3  HIST 2010, HIST 2020, or HIST 20303 
HIST 2010, HIST 2020, or HIST 20303  NFS 32803 
SUBTOTAL13  SUBTOTAL13 
JUNIOR SUMMER
CDFS 33203  Minor course3 
SUBTOTAL3  SUBTOTAL3 
JUNIOR FALL JUNIOR SPRING
NFS 42103  NFS 42503 
CHEM 2030/20314  NFS 42403 
NFS 42703Offered fall only Minor course3 
NFS 42603  HSC 44103 
    NFS 42713 
SUBTOTAL132.00 GPA required for graduation SUBTOTAL15Submit UD and Intent to Graduate forms
SENIOR FALL SENIOR SPRING
HSC 40001  Minor course3 
Elective2  ABAS 4200, 4810, 4820, 4830; NFS 3100, 4100; HLTH 3020; FCSE 45026Choose two
Minor course3  Minor course3 
ABAS 4200, 4810, 4820, 4830; NFS 3100, 4100; HLTH 3020; FCSE 45026Choose two    
SUBTOTAL12  SUBTOTAL12 

TOTAL HOURS IN PROGRAM: 120

Graduation information may be accessed here.

Nutrition and Food Science

NFS 1240 - Principles of Nutrition
3 credit hours
Fundamentals of normal nutrition and its relationship to health and physical fitness with emphasis on the scientific, psychological, sociological, and economic aspects of nutrition. (Credit not allowed for Nutrition and Food Sciences major.)

NFS 2220 - Nutrition for the Health Sciences
3 credit hours
Elements of scientific, psychological, sociological bases of nutrition and its relationship to prevention and treatment of degenerative diseases. Emphasis on fostering communication between health care practitioners in assessment and implementation of nutrition care.

NFS 3100 - Food and Culture in the United States
3 credit hours
Online course traces development of foods in regions of the U.S. by immigration of ethnic groups or as native to areas. Influence of immigrant cultures and customs on the introduction and development of regional foods. Concepts include food production, supply, and food processing over the last 150 years and the impact on diet.

NFS 3200 - Food Principles
3 credit hours
Corequisite: NFS 3201. Basic physical and chemical principles, techniques, skills, sanitation, and economics involved in quality food selection, composition, and preparation. Five hours per week. Offered Fall only.

NFS 3201 - Food Principles Lab
0 credit hours
Corequisite: NFS 3200

NFS 3210 - Meal Management
3 credit hours
Functions of management applied to serving nutritionally adequate and aesthetically satisfying meals. Management of human and nonhuman resources in group situations. Five hours per week.

NFS 3260 - Community Nutrition
3 credit hours
Prerequisite: NFS 1240 or NFS 2220. Nutrition problems and practices in the community; nutrition programs of state and federal agencies; supervised field experiences; preparation of nutrition education materials.

NFS 3280 - Sports Nutrition
3 credit hours
Prerequisite: NFS 1240 or NFS 2220. Nutritional needs of individuals who participate on all levels of athletic performance. Emphasis placed on role of nutrients in athletic performance, ergogenic aids used by athletes, nutritional assessment, and nutritional needs of specific types and population groups of athletes.

NFS 4010 - Professional Issues in Dietetics
1 credit hour
Prerequisite: HSC 1010 with a B or better. Focuses on the transition from student to professional including preparation for dietetic internships, graduate education, and employment. Offered fall only.

NFS 4090 - Field Experience in Foods and Nutrition
3 credit hours
Prerequisites: NFS 1240 or NFS 2220, 4200, NFS 4220; permission of instructor; 2.25 GPA. Directed and supervised experience in a specialized area of dietetics or food management. Includes a minimum of 150 hours at the work site.

NFS 4100 - Food Service Management for Culinary Arts
3 credit hours
Explores the management process of the food service industry. Areas of study include food and beverage operations, facility design, food service marketing, menu planning, and nutritional concerns. 

NFS 4210 - Nutrition in Aging
3 credit hours
Prerequisite: NFS 1240 or NFS 2220. Nutritional needs of elderly individuals and how these requirements are affected by physiological, pathological, and socioeconomic changes associated with aging. Emphasis placed on assessment, nutrition counseling skills, and resources to assist elderly individuals with adequate nutrient intake.

NFS 4220 - Food Systems Management
4 credit hours
Prerequisite: NFS 3200 with B or better. Corequisite: NFS 4221. Emphasis on food systems model, food safety and sanitation, menu planning, procurement, quantity food production, distribution and service, flow of food, and foodservice equipment. Combination of lecture and field placement. Six hours per week.

NFS 4221 - Food Systems Management Lab
0 credit hours
Corequisite: NFS 4220.

NFS 4222 - Dietetics Management
4 credit hours
Prerequisite: NFS 4220 with B or better. Introduces students to management roles and responsibilities of dietetics professionals. Emphasis on leadership, marketing food and nutrition services, financial management, facilities planning and design, human resource management, work improvement and productivity. Offered Spring only.

NFS 4240 - Experimental Food Study
3 credit hours
Prerequisites: NFS 3200 and CHEM 2030/CHEM 2031 or permission of instructor. Chemical and physical factors affecting the flavor, texture, color, and appearance of food. Emphasis placed on evaluation of sensory qualities of food, using subjective and objective measurements and new food product development. Meets four hours per week. Offered Spring only.

NFS 4250 - Maternal and Child Nutrition
3 credit hours
Prerequisite: NFS 1240 or NFS 2220. Nutritional needs during pregnancy, infancy, and childhood related to physical and mental development. Emphasis on cultural, social, and psychological aspects of the development of food patterns and nutrition education resources.

NFS 4251 - Nutrition for the Young Child
3 credit hours
Fundamentals of nutrition with emphasis on its relationship to growth, development, and health during the prenatal period, infancy, and childhood. Geared to Early Childhood Education and Child Development and Family Studies majors.

NFS 4260 - Food Safety Issues from Production to Consumption
3 credit hours
(Same as ABAS 4850.) Issues impacting food production, food storage and transportation, food processing, and food consumption within food production facilities, the home, and food service facilities. Consumer concerns evaluated based on risk theory and scientific evaluation of safety, including decision-making through critical thinking. Food standards and regulations designed to improve safety of the food supply discussed.

NFS 4265 - Food Safety and Sanitation
1 credit hour
Prerequisite: NFS 3200 with a B or better. Addresses food safety issues impacting food production, food storage, and food service within the home and food service facilities along with food standards and regulations designed to improve safety of the food supply.

NFS 4270 - Advanced Nutrition I
3 credit hours
Prerequisite: NFS 2220 and BIOL 2010/BIOL 2011 and BIOL 2020/BIOL 2021 (with C or better). Advanced study of nutrients, standards for determination of nutrient needs and metabolism of nutrients in the body. Offered Fall only.

NFS 4271 - Advanced Nutrition II
3 credit hours
Prerequisite: NFS 4270 with C or better. Advanced study of vitamins, minerals, water, and phytochemicals. Emphasis on sources, functions, metabolism, deficiency conditions, and interactions. Offered spring only.

NFS 4300 - Medical Nutrition Therapy I
4 credit hours
Prerequisite: NFS 4271 with B or better. Modification of diets in pathological and special conditions. Diseases affecting the cardiac, hepatic, pancreatic, and gastrointestinal systems emphasized. Practice in applying strategies in medical nutrition therapy provided through structured case study format. Meets six hours per week. Offered Fall only.

NFS 4305 - Dietetics Coaching and Counseling Skills
4 credit hours
Corequisites: NFS 4310 and NFS 4222. Prerequisites: NFS 4220 with a B or better and NFS 4300  with a B or better. Introduces different theories of behavior change and counseling/coaching techniques used to implement behavior change. Practice effective communication techniques to coach simulated and/or actual clients and employees toward appropriate behavior changes. Meets five hours per week. Offered Spring only.

NFS 4310 - Medical Nutrition Therapy II
4 credit hours
Prerequisite: NFS 4300 with B or better. Modification of diets in pathological and special conditions. Diseases affecting the renal system as well as cancer, diabetes, and metabolic stress emphasized. Practice in applying strategies in medical nutrition therapy provided through case study format, patient simulation, and field placement. Meets six hours per week. Offered Spring only.