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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).
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.
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
Cindy D. Ayers
Lecturer
Cindy.Ayers@mtsu.edu
Virginia Bogle, RD, LDN
Instructor
ginny.bogle@mtsu.edu
Dr. Janet Colson, R.D.
Professor
janet.colson@mtsu.edu
Lauren Petr Cromer, RD, LDN
Instructor
lauren.petr@mtsu.edu
Tracy Noerper, MS, RD, LDN
Lecturer
tracy.noerper@mtsu.edu
Dr. Lisa Sheehan-Smith, RD, LDN
Associate Professor
lisa.sheehan-smith@mtsu.edu
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.The sample schedule below is based on the current undergraduate catalog. It is not a substitute for academic advisement. Contact your advisor if you have any questions about scheduling or about your degree requirements or consult the undergraduate catalog (catalog.mtsu.edu) for a complete list of requirements and electives.
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. (Refer to the scholarships website for information regarding use of the Lottery Scholarship for the summer term.)
NOTE: Learning Support courses will alter the sequences on this map. Missing milestones could delay your program.
Dietetics Academic Map
Department of Human Sciences
Middle Tennessee State University | Murfreesboro
Suggested Fall/Spring and Summer/Fall/Spring Four-Year Schedule
Click here for printer friendly academic map.
| FRESHMAN FALL | FRESHMAN SPRING | |||||
|---|---|---|---|---|---|---|
| Course | Hours | Milestones/Notes | Course | Hours | Milestones/Notes | |
| ENGL 1010 (Comm) | 3 | Must earn C- or higher | ENGL 1020 (Comm) | 3 | Must earn C- or higher | |
| CHEM 1010/1011 or CHEM 1110/1111 (Nat Sci) | 4 | CHEM 1020/1021 or CHEM 1120/1121 | 4 | |||
| SOC 1010 (Soc/Beh Sci) | 3 | NFS 2220 (with C or better) | 3 | Prereq. for NFS 3260, 3280, 4210, 4250, 4270 | ||
| Hum/FA (Rubric 1) | 3 | See General Education course listings | Soc/Beh Sci | 3 | PSY 1410 rec. | |
| Hum/FA (Rubric 2) | 3 | HSC 1010 (with B or better) | 1 | Offered spring only; prereq. for NFS 4010 | ||
| SUBTOTAL | 16 | SUBTOTAL | 14 | |||
| SOPHOMORE FALL | SOPHOMORE SPRING | |||||
|---|---|---|---|---|---|---|
| COMM 2200 (Comm) | 3 | NFS 3260 | 3 | |||
| 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 2030 | 3 | |||
| HIST 2010, HIST 2020, or HIST 2030 | 3 | CDFS 3320 | 3 | |||
| SUBTOTAL | 16 | SUBTOTAL | 16 | |||
| JUNIOR FALL | JUNIOR SPRING | |||||
|---|---|---|---|---|---|---|
| NFS 3280 | 3 | NFS 4240 | 3 | |||
| NFS 4210 | 3 | NFS 4250 | 3 | |||
| NFS 4270 (with C or better; fall only) | 3 | NFS 4271 (with B or better) | 3 | |||
| CHEM 2030/2031 | 4 | CHEM 3530/3531 | 4 | |||
| Upper-division guided elective | 3 | HSC 4410 | 3 | |||
| SUBTOTAL | 16 | SUBTOTAL | 16 | |||
| SENIOR FALL | SENIOR SPRING | |||||
|---|---|---|---|---|---|---|
| BIOL 2230/2231 | 4 | HSC 4000 | 1 | |||
| NFS 4010 (with B or better; fall only) | 1 | NFS 4222 | 4 | |||
| NFS 4220 (with B or better; fall only) | 4 | NFS 4305 | 3 | |||
| NFS 4265 (with B or better; fall only) | 1 | NFS 4310 | 4 | |||
| NFS 4300 (with B or better; fall only) | 4 | |||||
| SUBTOTAL | 14 | SUBTOTAL | 12 | |||
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 1120/1121 | 4 | |||
| SOC 1010 (Soc/Beh Sci) | 3 | NFS 2220 (with C or better) | 3 | |||
| Hum/FA (Rubric 1) | 3 | Soc/Beh Sci | 3 | |||
| HSC 1010 (with B or better) | 1 | |||||
| SUBTOTAL | 13 | SUBTOTAL | 14 | |||
| SOPHOMORE SUMMER | ||||||
|---|---|---|---|---|---|---|
| HIST 2010, HIST 2020, or HIST 2030 | 3 | Hum/FA (Rubric 2) | 3 | |||
| SUBTOTAL | 3 | SUBTOTAL | 3 | |||
| SOPHOMORE FALL | SOPHOMORE SPRING | |||||
|---|---|---|---|---|---|---|
| COMM 2200 (Comm) | 3 | NFS 3260 | 3 | |||
| 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 2030 | 3 | |||
| CDFS 3320 | 3 | |||||
| SUBTOTAL | 13 | SUBTOTAL | 16 | |||
| JUNIOR FALL | JUNIOR SPRING | |||||
|---|---|---|---|---|---|---|
| NFS 3280 | 3 | NFS 4240 | 3 | |||
| NFS 4210 | 3 | NFS 4250 | 3 | |||
| NFS 4270 (with C or better; fall only) | 3 | NFS 4271 (with B or better) | 3 | |||
| CHEM 2030/2031 | 4 | CHEM 3530/3531 | 4 | |||
| Upper-division guided elective | 3 | HSC 4410 | 3 | |||
| SUBTOTAL | 16 | SUBTOTAL | 16 | |||
| SENIOR FALL | SENIOR SPRING | |||||
|---|---|---|---|---|---|---|
| BIOL 2230/2231 | 4 | HSC 4000 | 1 | |||
| NFS 4010 (with B or better; fall only) | 1 | NFS 4222 | 4 | |||
| NFS 4220 (with B or better; fall only) | 4 | NFS 4305 | 3 | |||
| NFS 4265 (with B or better; fall only) | 1 | NFS 4310 | 4 | |||
| NFS 4300 (with B or better; fall only) | 4 | |||||
| SUBTOTAL | 14 | SUBTOTAL | 12 | |||
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
Click here for printer friendly academic map.
| FRESHMAN FALL | FRESHMAN SPRING | |||||
|---|---|---|---|---|---|---|
| Course | Hours | Milestones/Notes | Course | Hours | Milestones/Notes | |
| ENGL 1010 (Comm) | 3 | ENGL 1020 (Comm) | 3 | |||
| CHEM 1010/1011 or CHEM 1110/1111 (Nat Sci) | 4 | CHEM 1020/1021 or CHEM 1120/1121 | 4 | |||
| SOC 1010 (Soc/Beh Sci) | 3 | NFS 2220 | 3 | Must earn C of higher | ||
| Hum/FA (Rubric 1) | 3 | Hum/FA (Rubric 2) | 3 | |||
| HSC 1010 | 1 | Soc/Beh Sci | 3 | Other than SOC | ||
| SUBTOTAL | 14 | SUBTOTAL | 16 | |||
| SOPHOMORE FALL | SOPHOMORE SPRING | |||||
|---|---|---|---|---|---|---|
| COMM 2200 (Comm) | 3 | NFS 3260 | 3 | |||
| BIOL 2010/2011 (Nat Sci) | 4 | Must earn C or higher | BIOL 2020/2021 | 4 | Must earn C or higher | |
| NFS 3200/3201 | 3 | Offered fall only | ENGL 2020, ENGL 2030, or HUM 2610 (Hum/FA) | 3 | ||
| MATH 1010 (Math) | 3 | HIST 2010, HIST 2020, or HIST 2030 | 3 | |||
| HIST 2010, HIST 2020, or HIST 2030 | 3 | NFS 3280 | 3 | |||
| SUBTOTAL | 16 | SUBTOTAL | 16 | |||
| JUNIOR FALL | JUNIOR SPRING | |||||
|---|---|---|---|---|---|---|
| NFS 4210 | 3 | NFS 4250 | 3 | |||
| CDFS 3320 | 3 | NFS 4240 | 3 | |||
| CHEM 2030/2031 | 4 | Minor course | 3 | |||
| NFS 4270 | 3 | Offered fall only | Minor course | 3 | ||
| NFS 4260 | 3 | HSC 4410 | 3 | |||
| NFS 4271 | 3 | |||||
| SUBTOTAL | 16 | 2.00 GPA required for graduation | SUBTOTAL | 18 | Submit UD and Intent to Graduate forms | |
| SENIOR FALL | SENIOR SPRING | |||||
|---|---|---|---|---|---|---|
| HSC 4000 | 1 | Minor course | 3 | |||
| Elective course | 2 | Minor course | 3 | |||
| Minor course | 3 | ABAS 4200, 4810, 4820, 4830; NFS 3100, 4100; HLTH 3020; FCSE 4502 | 6 | Choose two | ||
| ABAS 4200, 4810, 4820, 4830; NFS 3100, 4100; HLTH 3020; FCSE 4502 | 6 | Choose two | ||||
| SUBTOTAL | 12 | SUBTOTAL | 12 | |||
TOTAL HOURS IN PROGRAM: 120
| FRESHMAN SUMMER | ||||||
|---|---|---|---|---|---|---|
| Course | Hours | Milestones/Notes | Course | Hours | Milestones/Notes | |
| Hum/FA (Rubric 1) | 3 | Soc/Beh Sci | 3 | Other than SOC | ||
| SUBTOTAL | 3 | SUBTOTAL | 3 | |||
| FRESHMAN FALL | FRESHMAN SPRING | |||||
|---|---|---|---|---|---|---|
| CHEM 1010/1011 or CHEM 1110/1111 (Nat Sci) | 4 | CHEM 1020/1021 or CHEM 1120/1121 | 4 | |||
| SOC 1010 (Soc/Beh Sci) | 3 | NFS 2220 | 3 | |||
| ENGL 1010 (Comm) | 3 | Must earn C- or higher | ENGL 1020 (Comm) | 3 | ||
| HSC 1010 | 1 | Hum/FA (Rubric 2) | 3 | |||
| SUBTOTAL | 11 | SUBTOTAL | 13 | |||
| SOPHOMORE SUMMER | ||||||
|---|---|---|---|---|---|---|
| COMM 2200 (Comm) | 3 | ENGL 2020, ENGL 2030, or HUM 2610 (Hum/FA) | 3 | |||
| SUBTOTAL | 3 | SUBTOTAL | 3 | |||
| SOPHOMORE FALL | SOPHOMORE SPRING | |||||
|---|---|---|---|---|---|---|
| BIOL 2010/2011 (Nat Sci) | 4 | Must earn C or higher | NFS 3260 | 3 | ||
| NFS 3200/3201 | 3 | Offered fall only | BIOL 2020/2021 | 4 | Must earn C or higher | |
| MATH 1010 (Math) | 3 | HIST 2010, HIST 2020, or HIST 2030 | 3 | |||
| HIST 2010, HIST 2020, or HIST 2030 | 3 | NFS 3280 | 3 | |||
| SUBTOTAL | 13 | SUBTOTAL | 13 | |||
| JUNIOR SUMMER | ||||||
|---|---|---|---|---|---|---|
| CDFS 3320 | 3 | Minor course | 3 | |||
| SUBTOTAL | 3 | SUBTOTAL | 3 | |||
| JUNIOR FALL | JUNIOR SPRING | |||||
|---|---|---|---|---|---|---|
| NFS 4210 | 3 | NFS 4250 | 3 | |||
| CHEM 2030/2031 | 4 | NFS 4240 | 3 | |||
| NFS 4270 | 3 | Offered fall only | Minor course | 3 | ||
| NFS 4260 | 3 | HSC 4410 | 3 | |||
| NFS 4271 | 3 | |||||
| SUBTOTAL | 13 | 2.00 GPA required for graduation | SUBTOTAL | 15 | Submit UD and Intent to Graduate forms | |
| SENIOR FALL | SENIOR SPRING | |||||
|---|---|---|---|---|---|---|
| HSC 4000 | 1 | Minor course | 3 | |||
| Elective | 2 | ABAS 4200, 4810, 4820, 4830; NFS 3100, 4100; HLTH 3020; FCSE 4502 | 6 | Choose two | ||
| Minor course | 3 | Minor course | 3 | |||
| ABAS 4200, 4810, 4820, 4830; NFS 3100, 4100; HLTH 3020; FCSE 4502 | 6 | Choose two | ||||
| SUBTOTAL | 12 | SUBTOTAL | 12 | |||
TOTAL HOURS IN PROGRAM: 120
Graduation information may be accessed here.
Nutrition and Food Science
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.)
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.
3 credit hours
The fundamentals of normal nutrition and its relationships to physical activity, weight management, and health. Restricted to Exercise Science and Athletic Training students.
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.
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.
0 credit hours
Corequisite: NFS 3200
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.
3 credit hours
Prerequisite: NFS 1240 or NFS 2220 with a C or better .Nutrition problems and practices in the community; nutrition programs of state and federal agencies; supervised field experiences; preparation of nutrition education materials.
3 credit hours
Prerequisite: NFS 1240 or NFS 2220 with a C or better. 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.
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.
3 credit hours
Prerequisites: NFS 2220 and 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.
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.
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.
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.
0 credit hours
Corequisite: NFS 4220.
4 credit hours
Prerequisite: NFS 4220 and NFS 4265 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.
3 credit hours
Prerequisites: NFS 3200 with grade of B and CHEM 2030/CHEM 2031 with a C or better 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.
3 credit hours
Prerequisite: NFS 1240 or NFS 2220 with a C or better. 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.
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.
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.
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.
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.
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.
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.
3 credit hours
Corequisite: NFS 4310. Prerequisite: NFS 4300 with a B or better. Introduces different theories of behavior change and counseling/coaching techniques used to implement these behavior changes. Applies counseling/coaching techniques, behavior change theories, and the nutrition care process by coaching clients toward nutrition-related behavior changes. Offered spring only.
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.
Contact and Student Information
Deborah Belchery
deborah.belcher@mtsu.edu
Phone | 615-898-2884
Fax | 615-898-5130
Kylie Peters (A-K)
Kylie.Peters@mtsu.edu
CKNB 108
TBA (L-Z)
Department of Human Sciences
Middle Tennessee State University
MTSU Box 86
1301 East Main Street
Murfreesboro, TN 37132