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    Amanda Kaiser continued
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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. Preparation is also offered for graduates who wish to work for food processors, government agencies, non-government organizations, or pursue graduate studies in food science. 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

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.

For complete curriculum details, click on the REQUIREMENTS tab above.

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 successfully 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 

Nutrition and Food Science, Dietetics Concentration, B.S.

Department of Human Sciences
615-898-2090
Lisa Sheehan-Smith
Lisa.Sheehan-Smith@mtsu.edu  

The major in Nutrition and Food Science with a Dietetics concentration is a Didactic Program in Dietetics (DPD) accredited by the Accreditation Council for Education in Dietetics and Nutrition of the American Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995, (312) 877-1600, ext. 5400.

After completing the degree requirements and providing the DPD director with official transcripts, students receive a verification statement that DPD requirements have been met, qualifying them to apply for a supervised practice program (dietetic internship). After completion of an internship, students must pass the national examination to become registered dietitians/nutritionists (R.D.N) and be eligible for licensure as dietitians/nutritionists (L.D.N.) in the State of Tennessee.

Students with baccalaureate degrees in other areas may complete the DPD requirements at MTSU. Transfer students must meet with the DPD director to determine which courses will be accepted toward the MTSU DPD program. At a minimum all transfer students must complete NFS 1010, NFS 4010, NFS 4020, NFS 4320, NFS 4322, NFS 4240, NFS 4300, NFS 4305, and NFS 4310 at MTSU.

Academic Map

Following is a printable, suggested four-year schedule of courses:

Nutrition and Food Science, Dietetics, B.S., Academic Map  

Degree Requirements

General Education (41 hours)

General Education requirements include courses in Communication, History, Humanities and/or Fine Arts, Mathematics, Natural Sciences, and Social/Behavioral Sciences categories.

The following General Education courses are required for this major:

  • MATH 1530 (Math)
  • SOC 1010 (Soc/Beh Sci)
  • BIOL 2010/BIOL 2011 (Nat Sci)

Major Requirements (59 hours)

  • CDFS 3320 - Family Relations  3 credit hours  

    CDFS 3320 - Family Relations

    3 credit hours

    Family systems, giving consideration to interpersonal relationships. The structure, function, and development of families in a changing society and in relation to other social institutions.

  • NFS 1010 - Career Orientation in Dietetics

    2 credit hours

    Development, scope, and philosophies of human sciences; career opportunities with analysis of interests, aptitudes, and proficiency related to success in dietetics. Lectures, guest speakers, activities, assignments, and quizzes introduce students to the university, college, department, and the dietetics program. Class meets two hours per week. Offered Spring only.

  • 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

    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 Science  3 credit hours  AND

    NFS 3200 - Food Science

    3 credit hours

    Corequisite: NFS 3201. Basic physical and chemical principles, techniques, skills, sanitation, and economics involved in quality food selection, composition, and preparation. Lecture meets for two hours per week; lab meets for three hours per week. Offered Fall only.

  • NFS 3260 - Community Nutrition

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with 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.

  • NFS 3280 - Sports Nutrition  3 credit hours  

    NFS 3280 - Sports Nutrition

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with 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.

  • NFS 3400 - Food Safety and Sanitation  1 credit hour credit hours  

    NFS 3400 - Food Safety and Sanitation

    1 credit hour credit hours

    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 4010 - Professional Issues in Dietetics

    2 credit hours

    Prerequisite: NFS 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 4020 - Senior Seminar in Dietetics

    2 credit hours

    Prerequisite: NFS 4010 with B or better. Examines human sciences from a global perspective and specifically as it pertains to students majoring in Nutrition and Food Science (NFS) with the Dietetics concentration. Identifies skills for success in developing and managing a career. Topics such as resume writing, interviewing, networking, career-life planning, ethics, mentoring, precepting, healthcare delivery systems, and coding and billing addressed. Class meets two hours per week. Offered Spring only.

  • NFS 4210 - Nutrition in Aging

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with C or better. 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 4240 - Experimental Food Study

    3 credit hours

    Prerequisites: NFS 3200 with grade of C 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. Lecture meets two hours per week; lab meets two hours per week. Offered Spring only.

  • NFS 4250 - Maternal and Child Nutrition

    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.

  • 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 - Nutrition Coaching and Counseling Skills

    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.

  • 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.

  • NFS 4320 - Food Systems Management

    4 credit hours

    Prerequisites: NFS 3200 and NFS 3400 with B or better. Emphasis on food systems model, sanitation, menu planning, procurement, quantity food production, distribution and service, flow of food, foodservice equipment, and facility design/layout. Combination of lecture and field placement. Six hours per week. Offered Fall only.

  • NFS 4322 - Dietetics Management

    4 credit hours

    Prerequisite: NFS 4320 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.

Science Coursework (20 hours)

  • BIOL 2020 - Human Anatomy and Physiology II

    4 credit hours

    Prerequisite: C or better in BIOL 2010/BIOL 2011. Corequisite: BIOL 2021. Meets requirements for many pre-health professional programs including nursing. Structure and function of endocrine, circulatory, respiratory, urinary, digestive, and reproductive systems. Biology majors passing both BIOL 2010/BIOL 2111 and BIOL 2020/BIOL 2021 with a C or better may substitute both courses for BIOL 3020. However, the substitution is not recommended for pre-med students and does not count for upper-division hours. Three hours lecture and one three-hour laboratory.

  • BIOL 2230 - Microbiology  4 credit hours  AND

    BIOL 2230 - Microbiology

    4 credit hours

    Prerequisites: BIOL 1110/BIOL 1111 and BIOL 1120/BIOL 1121 or BIOL 2010/BIOL 2011 and BIOL 2020/BIOL 2021. Concepts and techniques pertaining to the morphology, physiology, reproduction, isolation, cultivation and identification of microorganisms with particular emphasis on bacteria. Topics include the impact of microorganisms in our daily lives, both adverse and beneficial. Background in General Chemistry is strongly recommended. Three hours lecture and one three-hour laboratory.

  • CHEM 1020 - Introductory General Chemistry II

    4 credit hours

    Prerequisite: CHEM 1010/CHEM 1011. Corequisite: CHEM 1021 Topics include hydrocarbons, organic functional groups, isomerism, carbohydrates, lipids, nucleic acids and proteins, enzymes, and metabolism. Three hours of lecture and one three-hour laboratory. Will not count toward a major or minor in Chemistry.

OR

  • CHEM 1120 - General Chemistry II  4 credit hours  AND

    CHEM 1120 - General Chemistry II

    4 credit hours

    Prerequisite: C- or better in CHEM 1110/CHEM 1111. Corequisite: CHEM 1121. Chemical equilibrium, solid and liquid states of matter, chemistry of acids and bases, principles of chemical kinetics, precipitation reactions, elementary thermodynamics, electrochemistry, and nuclear chemistry. Three hours of lecture and one three-hour laboratory.

  • CHEM 2030 - Elements of Organic Chemistry

    4 credit hours

    Prerequisite: CHEM 1020/CHEM 1021 or CHEM 1120/CHEM 1121. Corequisite: CHEM 2031. Aspects of organic chemistry fundamental to an understanding of reactions in living organisms. Three hours lecture and one three-hour laboratory.

  • CHEM 3530 - Principles of Biochemistry

    4 credit hours

    Prerequisite: CHEM 2030/CHEM 2031 or CHEM 3010/CHEM 3011. Corequisite: CHEM 3531. Structure, properties, and functions of carbohydrates, lipids, proteins, and nucleic acids and their reactions in living organisms. Three-hour lecture and one three-hour lab. Does not count toward Biochemistry major.

Professional Education (6 hours)

  • MATH 1530 - Applied Statistics  3 credit hours  (3 credit hours may be counted in General Education)

    MATH 1530 - Applied Statistics

    3 credit hours

    Prerequisites: Two years of high school algebra and a Math Enhanced ACT 19 or greater or equivalent. Descriptive statistics, probability, and statistical inference. The inference unit covers means, proportions, and variances for one and two samples, and topics from one-way ANOVA, regression and correlation analysis, chi-square analysis, and nonparametrics.

  • SOC 1010 - Introductory Sociology  3 credit hours  (3 credit hours may be counted in General Education)

    SOC 1010 - Introductory Sociology

    3 credit hours

    Covers the central concepts, theories, and methods of sociology. Focuses on social processes and institutions in modern societies. Assists students in understanding and applying this knowledge in their everyday lives. Counts toward General Education Social/Behavioral Sciences requirement.

Total hours in program: 120

 

Curriculum: Nutrition and Food Science, Dietetics

Curricular listings include General Education requirements in Communication, History, Humanities and/or Fine Arts, Mathematics, Natural Sciences, and Social/Behavioral Sciences categories.

Freshman

 

  • ENGL 1010 - Expository Writing  3 credit hours  (Comm)

    ENGL 1010 - Expository Writing

    3 credit hours

    The first General Education English course. Emphasis on learning to adapt composing processes to a variety of expository and analytic writing assignments. Minimum grade of C- required for credit.

  • ENGL 1020 - Research and Argumentative Writing

    3 credit hours

    Prerequisite: ENGL 1010. The second General Education English course. Emphasis on analytic and argumentative writing and on locating, organizing, and using library resource materials in the writing. Minimum grade of C- required for credit.

  • Social/Behavioral Sciences 3 credit hours
  • Humanities and/or Fine Arts (2 prefixes) 6 credit hours
  • SOC 1010 - Introductory Sociology  3 credit hours  (Soc/Beh Sci)

    SOC 1010 - Introductory Sociology

    3 credit hours

    Covers the central concepts, theories, and methods of sociology. Focuses on social processes and institutions in modern societies. Assists students in understanding and applying this knowledge in their everyday lives. Counts toward General Education Social/Behavioral Sciences requirement.

  • NFS 1010 - Career Orientation in Dietetics

    2 credit hours

    Development, scope, and philosophies of human sciences; career opportunities with analysis of interests, aptitudes, and proficiency related to success in dietetics. Lectures, guest speakers, activities, assignments, and quizzes introduce students to the university, college, department, and the dietetics program. Class meets two hours per week. Offered Spring only.

  • 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.

 

  • CHEM 1010 - Introductory General Chemistry I

    4 credit hours

    Corequisite: CHEM 1011. For students with no prior courses in chemistry; to be taken before CHEM 1110/CHEM 1111. Fundamental concepts of chemistry: measurements, matter, chemical bonds, chemical reactions, nuclear chemistry, states of matter, solutions, and electrolytes. Three hours of lecture and one three-hour laboratory. Will not count toward a major or minor in Chemistry.

OR

  • CHEM 1110 - General Chemistry I  4 credit hours  (Nat Sci)

    CHEM 1110 - General Chemistry I

    4 credit hours

    Prerequisite: High school chemistry. Corequisite: CHEM 1111. Fundamental concepts of atomic structure, molecular structure and bonding, chemical reactions, stoichiometric relationships, periodic properties of the elements, thermochemistry, and properties of gases. Three hours of lecture and one three-hour laboratory.

  • CHEM 1020 - Introductory General Chemistry II

    4 credit hours

    Prerequisite: CHEM 1010/CHEM 1011. Corequisite: CHEM 1021 Topics include hydrocarbons, organic functional groups, isomerism, carbohydrates, lipids, nucleic acids and proteins, enzymes, and metabolism. Three hours of lecture and one three-hour laboratory. Will not count toward a major or minor in Chemistry.

OR

  • CHEM 1120 - General Chemistry II  4 credit hours  AND

    CHEM 1120 - General Chemistry II

    4 credit hours

    Prerequisite: C- or better in CHEM 1110/CHEM 1111. Corequisite: CHEM 1121. Chemical equilibrium, solid and liquid states of matter, chemistry of acids and bases, principles of chemical kinetics, precipitation reactions, elementary thermodynamics, electrochemistry, and nuclear chemistry. Three hours of lecture and one three-hour laboratory.

Subtotal: 31 Hours

Sophomore

 

  • ENGL 2020 - Themes in Literature and Culture

    3 credit hours

    Prerequisites: ENGL 1010 and ENGL 1020. Traces a specific theme or idea through a number of literary texts that reflect different historical and cultural contexts. Subject will vary.

  • ENGL 2030 - The Experience of Literature  3 credit hours  (Hum/FA)

    ENGL 2030 - The Experience of Literature

    3 credit hours

    Prerequisites: ENGL 1010 and ENGL 1020. The reading of a variety of literary types which illuminate themes and experiences common to human existence.

  • HUM 2610 - Foreign Literature in Translation

    3 credit hours

    Prerequisites: ENGL 1010 and ENGL 1020. Representative works of French, German, and Hispanic authors in English translation. No foreign-language proficiency required. Carries General Education credit.

 

  • NFS 3200 - Food Science  3 credit hours  AND

    NFS 3200 - Food Science

    3 credit hours

    Corequisite: NFS 3201. Basic physical and chemical principles, techniques, skills, sanitation, and economics involved in quality food selection, composition, and preparation. Lecture meets for two hours per week; lab meets for three hours per week. Offered Fall only.

  • CDFS 3320 - Family Relations  3 credit hours  

    CDFS 3320 - Family Relations

    3 credit hours

    Family systems, giving consideration to interpersonal relationships. The structure, function, and development of families in a changing society and in relation to other social institutions.

  • NFS 3260 - Community Nutrition

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with 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.

  • COMM 2200 - Fundamentals of Communication

    3 credit hours

    Principles and processes of effective public oral communication including researching, critical thinking, organizing, presenting, listening, and using appropriate language. Emphasis on informative, persuasive, special occasion, and extemporaneous (impromptu) speaking. Counts as part of the General Education Communication requirement.

  • MATH 1530 - Applied Statistics  3 credit hours  (Math)

    MATH 1530 - Applied Statistics

    3 credit hours

    Prerequisites: Two years of high school algebra and a Math Enhanced ACT 19 or greater or equivalent. Descriptive statistics, probability, and statistical inference. The inference unit covers means, proportions, and variances for one and two samples, and topics from one-way ANOVA, regression and correlation analysis, chi-square analysis, and nonparametrics.

 

  • BIOL 2010 - Human Anatomy and Physiology I  4 credit hours  (Nat Sci) AND

    BIOL 2010 - Human Anatomy and Physiology I

    4 credit hours

    Completion of  BIOL 1030 and  BIOL 1031 or a grade of C or better in high school chemistry and biology within the last five years is strongly recommended. Corequisite:  BIOL 2011 . Meets requirements for many pre-health professional programs including nursing. Structure and function of the cell, integumentary, skeletal, muscle, and nervous systems. Three hours lecture and one three-hour laboratory.  

 

  • BIOL 2020 - Human Anatomy and Physiology II

    4 credit hours

    Prerequisite: C or better in BIOL 2010/BIOL 2011. Corequisite: BIOL 2021. Meets requirements for many pre-health professional programs including nursing. Structure and function of endocrine, circulatory, respiratory, urinary, digestive, and reproductive systems. Biology majors passing both BIOL 2010/BIOL 2111 and BIOL 2020/BIOL 2021 with a C or better may substitute both courses for BIOL 3020. However, the substitution is not recommended for pre-med students and does not count for upper-division hours. Three hours lecture and one three-hour laboratory.

Choose 6 hours from:

  • HIST 2010 - Survey of United States History I

    3 credit hours

    Survey of the political, economic, social, cultural, and diplomatic phases of American life in its regional, national, and international aspects. HIST 2010 discusses the era from the beginning to 1877. HIST 2020 discusses the era from 1877 to the present. These courses are prerequisite for all advanced courses in American history and satisfy the General Education History requirement. HIST 2010 is NOT a prerequisite for HIST 2020.

  • HIST 2020 - Survey of United States History II

    3 credit hours

    Survey of the political, economic, social, cultural, and diplomatic phases of American life in its regional, national, and international aspects. HIST 2010 discusses the era from the beginning to 1877. HIST 2020 discusses the era from 1877 to the present. These courses are prerequisite for all advanced courses in American history and satisfy the General Education History requirement. HIST 2010 is NOT a prerequisite for HIST 2020.

  • HIST 2030 - Tennessee History

    3 credit hours

    The role of the state in the development of the nation. May be used to satisfy one part of the General Education History requirement.

Subtotal: 32 Hours

 

Junior

 

  • NFS 3100 - Food and Culture in the United States

    3 credit hours

    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 3280 - Sports Nutrition  3 credit hours  

    NFS 3280 - Sports Nutrition

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with 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.

  • NFS 4210 - Nutrition in Aging

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with C or better. 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 4240 - Experimental Food Study

    3 credit hours

    Prerequisites: NFS 3200 with grade of C 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. Lecture meets two hours per week; lab meets two hours per week. Offered Spring only.

  • NFS 4250 - Maternal and Child Nutrition

    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.

  • NFS 3400 - Food Safety and Sanitation  1 credit hour credit hours  

    NFS 3400 - Food Safety and Sanitation

    1 credit hour credit hours

    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.

 

  • CHEM 2030 - Elements of Organic Chemistry

    4 credit hours

    Prerequisite: CHEM 1020/CHEM 1021 or CHEM 1120/CHEM 1121. Corequisite: CHEM 2031. Aspects of organic chemistry fundamental to an understanding of reactions in living organisms. Three hours lecture and one three-hour laboratory.

 

  • CHEM 3530 - Principles of Biochemistry

    4 credit hours

    Prerequisite: CHEM 2030/CHEM 2031 or CHEM 3010/CHEM 3011. Corequisite: CHEM 3531. Structure, properties, and functions of carbohydrates, lipids, proteins, and nucleic acids and their reactions in living organisms. Three-hour lecture and one three-hour lab. Does not count toward Biochemistry major.

 

Subtotal: 30 Hours

Senior

 

  • NFS 4010 - Professional Issues in Dietetics

    2 credit hours

    Prerequisite: NFS 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 4020 - Senior Seminar in Dietetics

    2 credit hours

    Prerequisite: NFS 4010 with B or better. Examines human sciences from a global perspective and specifically as it pertains to students majoring in Nutrition and Food Science (NFS) with the Dietetics concentration. Identifies skills for success in developing and managing a career. Topics such as resume writing, interviewing, networking, career-life planning, ethics, mentoring, precepting, healthcare delivery systems, and coding and billing addressed. Class meets two hours per week. Offered Spring only.

  • NFS 4320 - Food Systems Management

    4 credit hours

    Prerequisites: NFS 3200 and NFS 3400 with B or better. Emphasis on food systems model, sanitation, menu planning, procurement, quantity food production, distribution and service, flow of food, foodservice equipment, and facility design/layout. Combination of lecture and field placement. Six hours per week. Offered Fall only.

  • NFS 4322 - Dietetics Management

    4 credit hours

    Prerequisite: NFS 4320 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 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 - Nutrition Coaching and Counseling Skills

    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.

  • 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.

 

  • BIOL 2230 - Microbiology  4 credit hours  AND

    BIOL 2230 - Microbiology

    4 credit hours

    Prerequisites: BIOL 1110/BIOL 1111 and BIOL 1120/BIOL 1121 or BIOL 2010/BIOL 2011 and BIOL 2020/BIOL 2021. Concepts and techniques pertaining to the morphology, physiology, reproduction, isolation, cultivation and identification of microorganisms with particular emphasis on bacteria. Topics include the impact of microorganisms in our daily lives, both adverse and beneficial. Background in General Chemistry is strongly recommended. Three hours lecture and one three-hour laboratory.

Subtotal: 27 Hours

Nutrition and Food Science, B.S.

Department of Human Sciences
615-898-2091
Janet Colson
Janet.Colson@mtsu.edu 

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

Academic Map

Following is a printable, suggested four-year schedule of courses:

Nutrition and Food Science, B.S., Academic Map  

Degree Requirements

General Education (41 hours)

General Education requirements include courses in Communication, History, Humanities and/or Fine Arts, Mathematics, Natural Sciences, and Social/Behavioral Sciences categories. 

The following General Education courses are required for this major:

  • BIOL 2010/BIOL 2011 (Nat Sci)
  • CHEM 1010/CHEM 1011, CHEM 1030/CHEM 1031, or CHEM 1110/CHEM 1111 (Nat Sci)
  • SOC 1010 (Soc/Beh Sci) recommended
  • MATH 1010 (Math) recommended

Major Requirements (53 hours)

  • CDFS 3320 - Family Relations  3 credit hours  

    CDFS 3320 - Family Relations

    3 credit hours

    Family systems, giving consideration to interpersonal relationships. The structure, function, and development of families in a changing society and in relation to other social institutions.

  • HSC 1010 - Career Orientation  1 credit hour credit hours  

    HSC 1010 - Career Orientation

    1 credit hour credit hours

    Development and scope of Family and Consumer Sciences/Human Sciences as a profession; its wide variety of career opportunities with analysis of interests, aptitudes, proficiency, and education related to success in these areas.

  • HSC 4000 - Senior Seminar  1 credit hour credit hours  

    HSC 4000 - Senior Seminar

    1 credit hour credit hours

    Prerequisites: HSC 1010 with C- or better and junior standing. Examines Family and Consumer Sciences/Human Sciences professions from a global perspective. Identifies skills for success in developing and managing a career. Includes resume and cover letters, leadership, networking, life/work planning, and ethics and professionalism in Human Sciences fields.

  • HSC 4410 - Consumer Economics

    3 credit hours

    Study of the economic system and factors influencing consumer decisions and the marketplace; identifies social, economic, and political forces shaping consumer demands; and analyzes the influence of customs, trends, peer groups, and advertising.

  • 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

    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 Science  3 credit hours  AND

    NFS 3200 - Food Science

    3 credit hours

    Corequisite: NFS 3201. Basic physical and chemical principles, techniques, skills, sanitation, and economics involved in quality food selection, composition, and preparation. Lecture meets for two hours per week; lab meets for three hours per week. Offered Fall only.

  • NFS 3260 - Community Nutrition

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with 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.

  • NFS 3280 - Sports Nutrition  3 credit hours  

    NFS 3280 - Sports Nutrition

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with 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.

  • NFS 4210 - Nutrition in Aging

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with C or better. 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 4240 - Experimental Food Study

    3 credit hours

    Prerequisites: NFS 3200 with grade of C 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. Lecture meets two hours per week; lab meets two hours per week. Offered Spring only.

  • NFS 4250 - Maternal and Child Nutrition

    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.

  • NFS 4260 - Food Safety Issues from Production to Consumption

    3 credit hours

    (Same as AGBS 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 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.

Choose 12 hours:

  • BIOL 2230 - Microbiology  4 credit hours  AND

    BIOL 2230 - Microbiology

    4 credit hours

    Prerequisites: BIOL 1110/BIOL 1111 and BIOL 1120/BIOL 1121 or BIOL 2010/BIOL 2011 and BIOL 2020/BIOL 2021. Concepts and techniques pertaining to the morphology, physiology, reproduction, isolation, cultivation and identification of microorganisms with particular emphasis on bacteria. Topics include the impact of microorganisms in our daily lives, both adverse and beneficial. Background in General Chemistry is strongly recommended. Three hours lecture and one three-hour laboratory.

  • CHEM 1020 - Introductory General Chemistry II

    4 credit hours

    Prerequisite: CHEM 1010/CHEM 1011. Corequisite: CHEM 1021 Topics include hydrocarbons, organic functional groups, isomerism, carbohydrates, lipids, nucleic acids and proteins, enzymes, and metabolism. Three hours of lecture and one three-hour laboratory. Will not count toward a major or minor in Chemistry.

 

  • CHEM 1120 - General Chemistry II  4 credit hours  AND

    CHEM 1120 - General Chemistry II

    4 credit hours

    Prerequisite: C- or better in CHEM 1110/CHEM 1111. Corequisite: CHEM 1121. Chemical equilibrium, solid and liquid states of matter, chemistry of acids and bases, principles of chemical kinetics, precipitation reactions, elementary thermodynamics, electrochemistry, and nuclear chemistry. Three hours of lecture and one three-hour laboratory.

  • CHEM 2030 - Elements of Organic Chemistry

    4 credit hours

    Prerequisite: CHEM 1020/CHEM 1021 or CHEM 1120/CHEM 1121. Corequisite: CHEM 2031. Aspects of organic chemistry fundamental to an understanding of reactions in living organisms. Three hours lecture and one three-hour laboratory.

  • CHEM 3530 - Principles of Biochemistry

    4 credit hours

    Prerequisite: CHEM 2030/CHEM 2031 or CHEM 3010/CHEM 3011. Corequisite: CHEM 3531. Structure, properties, and functions of carbohydrates, lipids, proteins, and nucleic acids and their reactions in living organisms. Three-hour lecture and one three-hour lab. Does not count toward Biochemistry major.

  • HSC 4102 - Internship: Nutrition and Food Science

    6 credit hours

    Prerequisites: NFS 3200 and HSC 4430. Permission of department and minimum 2.25 GPA, and specific program area course requirements. Experiential learning opportunity to provide students with supervised professional work experience in their major fields. Minimum of 300 hours at internship site plus seminars.

  • 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 4500 - Nutrition Education

    3 credit hours

    Prerequisites: NFS 3260, COMM 2200, and ENGL 1020. Introduces theories and skills necessary to design, implement, and evaluation individual and group nutrition education programs.

  • NFS 4570 - Fundamentals of Culinary Arts

    3 credit hours

    (Same as FCSE 4570.) Prerequisite: NFS 3200. Fundamentals and basic concepts of culinary arts to include professionalism; mis en place; Escoffier's kitchen brigade system; tools and equipment; knife skills; preparation of sauces and stocks; principles of meat, fish, dairy, and vegetable cookery; garde manger; baking; and presentation of aesthetically appealing plates and buffets.

Professional Education Auxiliary Course (4 hours)

  • BIOL 2020 - Human Anatomy and Physiology II

    4 credit hours

    Prerequisite: C or better in BIOL 2010/BIOL 2011. Corequisite: BIOL 2021. Meets requirements for many pre-health professional programs including nursing. Structure and function of endocrine, circulatory, respiratory, urinary, digestive, and reproductive systems. Biology majors passing both BIOL 2010/BIOL 2111 and BIOL 2020/BIOL 2021 with a C or better may substitute both courses for BIOL 3020. However, the substitution is not recommended for pre-med students and does not count for upper-division hours. Three hours lecture and one three-hour laboratory.

Minor (15-18 hours)

Electives (4-7 hours)

Total hours in program: 120

 

Curriculum: Nutrition and Food Science

Curricular listings include General Education requirements in Communication, History, Humanities and/or Fine Arts, Mathematics, Natural Sciences, and Social/Behavioral Sciences categories.

Freshman

 

  • ENGL 1010 - Expository Writing  3 credit hours  (Comm)

    ENGL 1010 - Expository Writing

    3 credit hours

    The first General Education English course. Emphasis on learning to adapt composing processes to a variety of expository and analytic writing assignments. Minimum grade of C- required for credit.

  • ENGL 1020 - Research and Argumentative Writing

    3 credit hours

    Prerequisite: ENGL 1010. The second General Education English course. Emphasis on analytic and argumentative writing and on locating, organizing, and using library resource materials in the writing. Minimum grade of C- required for credit.

  • SOC 1010 - Introductory Sociology  3 credit hours  (Soc/Beh Sci)

    SOC 1010 - Introductory Sociology

    3 credit hours

    Covers the central concepts, theories, and methods of sociology. Focuses on social processes and institutions in modern societies. Assists students in understanding and applying this knowledge in their everyday lives. Counts toward General Education Social/Behavioral Sciences requirement.

  • HSC 1010 - Career Orientation  1 credit hour credit hours  

    HSC 1010 - Career Orientation

    1 credit hour credit hours

    Development and scope of Family and Consumer Sciences/Human Sciences as a profession; its wide variety of career opportunities with analysis of interests, aptitudes, proficiency, and education related to success in these areas.

  • Humanities and/or Fine Arts (2 prefixes) 6 credit hours
  • Social/Behavioral Sciences 3 credit hours

  • 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.

 

  • CHEM 1010 - Introductory General Chemistry I  4 credit hours  (Nat Sci) AND

    CHEM 1010 - Introductory General Chemistry I

    4 credit hours

    Corequisite: CHEM 1011. For students with no prior courses in chemistry; to be taken before CHEM 1110/CHEM 1111. Fundamental concepts of chemistry: measurements, matter, chemical bonds, chemical reactions, nuclear chemistry, states of matter, solutions, and electrolytes. Three hours of lecture and one three-hour laboratory. Will not count toward a major or minor in Chemistry.

OR

  • CHEM 1110 - General Chemistry I  4 credit hours  (Nat Sci)

    CHEM 1110 - General Chemistry I

    4 credit hours

    Prerequisite: High school chemistry. Corequisite: CHEM 1111. Fundamental concepts of atomic structure, molecular structure and bonding, chemical reactions, stoichiometric relationships, periodic properties of the elements, thermochemistry, and properties of gases. Three hours of lecture and one three-hour laboratory.

OR

  • CHEM 1030 - Chemistry for Consumers  4 credit hours  (Nat Sci)

    CHEM 1030 - Chemistry for Consumers

    4 credit hours

    Corequisite: CHEM 1031. Language, development, structure, and role of chemistry as it relates to the knowledge and activities of the educated person. Examples will be taken from medicine and human health, environmental pollution, energy and its costs, etc. Understanding of the relationship between chemistry and society will be enhanced using special subtopics: lectures, demonstrations, and inquiry-based laboratory work drawing from the expertise of the individual instructor. For nonscience majors. Three hours lecture and one two-hour laboratory. (Does not count toward any major or minor.)

  • BIOL 2010 - Human Anatomy and Physiology I

    4 credit hours

    Completion of  BIOL 1030 and  BIOL 1031 or a grade of C or better in high school chemistry and biology within the last five years is strongly recommended. Corequisite:  BIOL 2011 . Meets requirements for many pre-health professional programs including nursing. Structure and function of the cell, integumentary, skeletal, muscle, and nervous systems. Three hours lecture and one three-hour laboratory.  

Subtotal: 30 Hours

 

Sophomore

 

  • NFS 3200 - Food Science  3 credit hours  AND

    NFS 3200 - Food Science

    3 credit hours

    Corequisite: NFS 3201. Basic physical and chemical principles, techniques, skills, sanitation, and economics involved in quality food selection, composition, and preparation. Lecture meets for two hours per week; lab meets for three hours per week. Offered Fall only.

  • NFS 3260 - Community Nutrition

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with 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.

  • NFS 3280 - Sports Nutrition  3 credit hours  

    NFS 3280 - Sports Nutrition

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with 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.

  • MATH 1010 - Mathematics for General Studies

    3 credit hours

    Prerequisites: Two years of high school algebra and a Math Enhanced ACT of at least 19 or DSPM 0850 or COMPASS placement. Course satisfies the General Education Mathematics requirement and is also part of the mathematics sequence for students preparing to become elementary school teachers. Topics include logic, sets, algebraic reasoning, probability, statistics, and consumer mathematics.

  • COMM 2200 - Fundamentals of Communication

    3 credit hours

    Principles and processes of effective public oral communication including researching, critical thinking, organizing, presenting, listening, and using appropriate language. Emphasis on informative, persuasive, special occasion, and extemporaneous (impromptu) speaking. Counts as part of the General Education Communication requirement.

  • Minor 3 credit hours
  • Elective 1 credit hour

  • BIOL 2020 - Human Anatomy and Physiology II

    4 credit hours

    Prerequisite: C or better in BIOL 2010/BIOL 2011. Corequisite: BIOL 2021. Meets requirements for many pre-health professional programs including nursing. Structure and function of endocrine, circulatory, respiratory, urinary, digestive, and reproductive systems. Biology majors passing both BIOL 2010/BIOL 2111 and BIOL 2020/BIOL 2021 with a C or better may substitute both courses for BIOL 3020. However, the substitution is not recommended for pre-med students and does not count for upper-division hours. Three hours lecture and one three-hour laboratory.

  • ENGL 2020 - Themes in Literature and Culture

    3 credit hours

    Prerequisites: ENGL 1010 and ENGL 1020. Traces a specific theme or idea through a number of literary texts that reflect different historical and cultural contexts. Subject will vary.

  • ENGL 2030 - The Experience of Literature  3 credit hours  (Hum/FA)

    ENGL 2030 - The Experience of Literature

    3 credit hours

    Prerequisites: ENGL 1010 and ENGL 1020. The reading of a variety of literary types which illuminate themes and experiences common to human existence.

  • HUM 2610 - Foreign Literature in Translation

    3 credit hours

    Prerequisites: ENGL 1010 and ENGL 1020. Representative works of French, German, and Hispanic authors in English translation. No foreign-language proficiency required. Carries General Education credit.

Choose 6 hours from:

  • HIST 2010 - Survey of United States History I

    3 credit hours

    Survey of the political, economic, social, cultural, and diplomatic phases of American life in its regional, national, and international aspects. HIST 2010 discusses the era from the beginning to 1877. HIST 2020 discusses the era from 1877 to the present. These courses are prerequisite for all advanced courses in American history and satisfy the General Education History requirement. HIST 2010 is NOT a prerequisite for HIST 2020.

  • HIST 2020 - Survey of United States History II

    3 credit hours

    Survey of the political, economic, social, cultural, and diplomatic phases of American life in its regional, national, and international aspects. HIST 2010 discusses the era from the beginning to 1877. HIST 2020 discusses the era from 1877 to the present. These courses are prerequisite for all advanced courses in American history and satisfy the General Education History requirement. HIST 2010 is NOT a prerequisite for HIST 2020.

  • HIST 2030 - Tennessee History

    3 credit hours

    The role of the state in the development of the nation. May be used to satisfy one part of the General Education History requirement.

Subtotal: 32 Hours

 

Junior

 

  • HSC 4410 - Consumer Economics

    3 credit hours

    Study of the economic system and factors influencing consumer decisions and the marketplace; identifies social, economic, and political forces shaping consumer demands; and analyzes the influence of customs, trends, peer groups, and advertising.

  • Minor 3 credit hours
  • Elective 3 credit hours
  • CDFS 3320 - Family Relations  3 credit hours  

    CDFS 3320 - Family Relations

    3 credit hours

    Family systems, giving consideration to interpersonal relationships. The structure, function, and development of families in a changing society and in relation to other social institutions.

  • NFS 3100 - Food and Culture in the United States

    3 credit hours

    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 4210 - Nutrition in Aging

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with C or better. 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 4240 - Experimental Food Study

    3 credit hours

    Prerequisites: NFS 3200 with grade of C 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. Lecture meets two hours per week; lab meets two hours per week. Offered Spring only.

  • NFS 4250 - Maternal and Child Nutrition

    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.

  • NFS 4260 - Food Safety Issues from Production to Consumption

    3 credit hours

    (Same as AGBS 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 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.

Subtotal: 33 Hours

Senior

 

  • HSC 4000 - Senior Seminar  1 credit hour credit hours  

    HSC 4000 - Senior Seminar

    1 credit hour credit hours

    Prerequisites: HSC 1010 with C- or better and junior standing. Examines Family and Consumer Sciences/Human Sciences professions from a global perspective. Identifies skills for success in developing and managing a career. Includes resume and cover letters, leadership, networking, life/work planning, and ethics and professionalism in Human Sciences fields.

  • Minor 9 credit hours
  • Elective 3 credit hours

Choose 12 hours

 

  • BIOL 2230 - Microbiology  4 credit hours  AND

    BIOL 2230 - Microbiology

    4 credit hours

    Prerequisites: BIOL 1110/BIOL 1111 and BIOL 1120/BIOL 1121 or BIOL 2010/BIOL 2011 and BIOL 2020/BIOL 2021. Concepts and techniques pertaining to the morphology, physiology, reproduction, isolation, cultivation and identification of microorganisms with particular emphasis on bacteria. Topics include the impact of microorganisms in our daily lives, both adverse and beneficial. Background in General Chemistry is strongly recommended. Three hours lecture and one three-hour laboratory.

  • CHEM 1020 - Introductory General Chemistry II

    4 credit hours

    Prerequisite: CHEM 1010/CHEM 1011. Corequisite: CHEM 1021 Topics include hydrocarbons, organic functional groups, isomerism, carbohydrates, lipids, nucleic acids and proteins, enzymes, and metabolism. Three hours of lecture and one three-hour laboratory. Will not count toward a major or minor in Chemistry.

  • CHEM 1120 - General Chemistry II  4 credit hours  AND

    CHEM 1120 - General Chemistry II

    4 credit hours

    Prerequisite: C- or better in CHEM 1110/CHEM 1111. Corequisite: CHEM 1121. Chemical equilibrium, solid and liquid states of matter, chemistry of acids and bases, principles of chemical kinetics, precipitation reactions, elementary thermodynamics, electrochemistry, and nuclear chemistry. Three hours of lecture and one three-hour laboratory.

  • CHEM 2030 - Elements of Organic Chemistry

    4 credit hours

    Prerequisite: CHEM 1020/CHEM 1021 or CHEM 1120/CHEM 1121. Corequisite: CHEM 2031. Aspects of organic chemistry fundamental to an understanding of reactions in living organisms. Three hours lecture and one three-hour laboratory.

  • CHEM 3530 - Principles of Biochemistry

    4 credit hours

    Prerequisite: CHEM 2030/CHEM 2031 or CHEM 3010/CHEM 3011. Corequisite: CHEM 3531. Structure, properties, and functions of carbohydrates, lipids, proteins, and nucleic acids and their reactions in living organisms. Three-hour lecture and one three-hour lab. Does not count toward Biochemistry major.

  • HSC 4102 - Internship: Nutrition and Food Science

    6 credit hours

    Prerequisites: NFS 3200 and HSC 4430. Permission of department and minimum 2.25 GPA, and specific program area course requirements. Experiential learning opportunity to provide students with supervised professional work experience in their major fields. Minimum of 300 hours at internship site plus seminars.

  • 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 4500 - Nutrition Education

    3 credit hours

    Prerequisites: NFS 3260, COMM 2200, and ENGL 1020. Introduces theories and skills necessary to design, implement, and evaluation individual and group nutrition education programs.

  • NFS 4570 - Fundamentals of Culinary Arts

    3 credit hours

    (Same as FCSE 4570.) Prerequisite: NFS 3200. Fundamentals and basic concepts of culinary arts to include professionalism; mis en place; Escoffier's kitchen brigade system; tools and equipment; knife skills; preparation of sauces and stocks; principles of meat, fish, dairy, and vegetable cookery; garde manger; baking; and presentation of aesthetically appealing plates and buffets.

Subtotal: 25 Hours

Cindy D. Ayers

Instructor

Virginia Bogle, RD, LDN

Instructor

Dr. Janet Colson, R.D.

Professor

Tiffany Harrison, MS, RD, CSSD, LDN

Lecturer

Tracy Noerper, MS, RD, LDN

Lecturer

Dr. Sandra Poirier

Professor

Dr. Lisa Sheehan-Smith, RD, LDN

Professor

Dr. Elizabeth A Smith

Assistant Professor

Nutrition and Food Science

NFS 1010 - Career Orientation in Dietetics
2 credit hours

Development, scope, and philosophies of human sciences; career opportunities with analysis of interests, aptitudes, and proficiency related to success in dietetics. Lectures, guest speakers, activities, assignments, and quizzes introduce students to the university, college, department, and the dietetics program. Class meets two hours per week. Offered Spring only.

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 3000 - Nutrition Principles for Physical Activity and Health
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.

NFS 3100 - Food and Culture in the United States
3 credit hours

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 Science
3 credit hours

Corequisite: NFS 3201. Basic physical and chemical principles, techniques, skills, sanitation, and economics involved in quality food selection, composition, and preparation. Lecture meets for two hours per week; lab meets for three 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 with 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.

NFS 3280 - Sports Nutrition
3 credit hours

Prerequisite: NFS 1240 or NFS 2220 with 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.

NFS 3330 - Nutrition for the Nursing Profession
3 credit hours

Prerequisite: Acceptance into the MTSU Nursing program. Fundamentals of nutrition and its relationship to the prevention and treatment of disease and special feeding situations for the nursing profession.

NFS 3400 - Food Safety and Sanitation
1 credit hour credit

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 4010 - Professional Issues in Dietetics
2 credit hours

Prerequisite: NFS 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 4020 - Senior Seminar in Dietetics
2 credit hours

Prerequisite: NFS 4010 with B or better. Examines human sciences from a global perspective and specifically as it pertains to students majoring in Nutrition and Food Science (NFS) with the Dietetics concentration. Identifies skills for success in developing and managing a career. Topics such as resume writing, interviewing, networking, career-life planning, ethics, mentoring, precepting, healthcare delivery systems, and coding and billing addressed. Class meets two hours per week. Offered Spring only.

NFS 4090 - Field Experience in Foods and Nutrition
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.

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 with C or better. 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 4240 - Experimental Food Study
3 credit hours

Prerequisites: NFS 3200 with grade of C 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. Lecture meets two hours per week; lab meets two hours per week. Offered Spring only.

NFS 4250 - Maternal and Child Nutrition
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.

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 AGBS 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 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 - Nutrition Coaching and Counseling Skills
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.

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.

NFS 4320 - Food Systems Management
4 credit hours

Prerequisites: NFS 3200 and NFS 3400 with B or better. Emphasis on food systems model, sanitation, menu planning, procurement, quantity food production, distribution and service, flow of food, foodservice equipment, and facility design/layout. Combination of lecture and field placement. Six hours per week. Offered Fall only.

NFS 4322 - Dietetics Management
4 credit hours

Prerequisite: NFS 4320 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 4500 - Nutrition Education
3 credit hours

Prerequisites: NFS 3260, COMM 2200, and ENGL 1020. Introduces theories and skills necessary to design, implement, and evaluation individual and group nutrition education programs.

NFS 4570 - Fundamentals of Culinary Arts
3 credit hours

(Same as FCSE 4570.) Prerequisite: NFS 3200. Fundamentals and basic concepts of culinary arts to include professionalism; mis en place; Escoffier's kitchen brigade system; tools and equipment; knife skills; preparation of sauces and stocks; principles of meat, fish, dairy, and vegetable cookery; garde manger; baking; and presentation of aesthetically appealing plates and buffets.

Contact and Student Information

Deborah Belcher
deborah.belcher@mtsu.edu

Phone | 615-898-2884
Fax | 615-898-5130

Jennifer Austin (A-K)
Jennifer.Austin@mtsu.edu
615-898-4803 | CKNB 108

Danielle Rochelle (L-Z)
Danielle.Rochelle@mtsu.edu
615-898-4803 | CKNB 108

Department of Human Sciences
Middle Tennessee State University
MTSU Box 86
1301 East Main Street
Murfreesboro, TN 37132

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