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Nutrition and Food Science

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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. The major offers three options:

  • Dietetics
    • This option is an accredited 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).
  • Food Industry
    • This option prepares students to work for food processors, government agencies, non-government organizations, or pursue graduate studies in food science. 
  • Nutrition and Wellness
    • With the increased awareness of the role that nutrition has on wellness, this option prepares students to work with people of all ages, cultures, and economic means, in individual and group settings, to select foods that will promote healthy body weights  and adequate nutrition throughout their life cycles.

What We're Doing

Justin Hayes

MTSU student makes lifestyle changes with major

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

Sarah Turner

Summer intern develops nutrition guides for Cracker Barrel restaurants

Sarah Turner is a Nutrition and Food Science major who got real-world experience at the corporate level at Cracker Barrel during a summer internship where she helped design a new dinner menu nutrition guide, allergen grids and kid’s nutrition guide. The experience introduced her to the unacquainted side of the nutrition world, such as calculating menu calories and detecting allergens that can be harmful to customers.  She also learned Food and Drug Administration restaurant rounding rules, elements of plate appearance and how that affects customer perception, and food cost analysis that is a vital part of running a corporate restaurant chain with over 600 locations nationwide. Turner credits her teachings from MTSU faculty who kept her current on the latest nutrition news and skills she learned in the Innovation Kitchen.


Related Media

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    MTSU True Blue Preview: Nutrition and Food Science

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    Healthy diet can influence aging - Out of the Blue, May 2019

  • Cultivating Health Conscious High School Students through Nutrition Education

    Cultivating Health Conscious High School Students through Nutrition Education

  • Out of the Blue: Lisa Sheehan-Smith

    Out of the Blue: Lisa Sheehan-Smith

 
 
 

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.

Professional Licensure Disclosure

The Bachelor of Science (B.S.) in Nutrition and Food Science with a concentration in Nutrition and Wellness at Middle Tennessee State University (MTSU) is accredited by the American Association for Family and Consumer Sciences (AAFCS). Graduates in BS in Nutrition and Food Science with a concentration in Nutrition and Wellness will meet the requirements to sit for the Nutrition and Wellness Educator Certification exam administered by AAFCS. Students should consult the CNWE website at https://www.aafcs.org/credentialing-center/professional-certifications/cnwe for more information and discuss their plans with their advisor.​

Dietetics

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

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 2190, Chicago, IL 60606-6995, (312) 877-1600, ext. 5400.

Students are required to go through a sequential three-step process to become a Registered Dietitian/Nutritionist (RD/RDN) including

  1. completion of an ACEND accredited DPD, such as the MTSU program. 
  2. completion of an ACEND accredited dietetic internship program.
  3. passing the national examination administered by the Commission on Dietetic Registration.

Note: Effective January 1, 2024, the Commission on Dietetic Registration (CDR) will require a minimum of a master's degree to be eligible to take the credentialing exam to become a registered dietitian nutritionist (RDN). In addition, CDR requires that individuals complete coursework and supervised practice in programs accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Graduates who successfully complete the ACEND-accredited DPD at MTSU are eligible to apply to an ACEND-accredited supervised practice program. For more information about educational pathways to become an RDN please visit www.eatrightpro.org/acend/students-and-advancing-education/information-for-students.

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 4010NFS 4020, NFS 4240NFS 4300NFS 4305, NFS 4310, NFS 4320, and NFS 4322 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 Education41 hours
Major Requirements59 hours
Electives34 hours*
TOTAL120 hours

*This program requires courses that can also fulfill requirements of the General Education curriculum. If courses for this program are also used to fulfill General Education requirements, the program of study may be completed in 120 hours.

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 courses required by the program meet General Education requirements:

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.

  • 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 - Cultural Food Studies

    3 credit hours

    Explores the cultural food practices in the U.S. with emphasis on diverse ethnic and religious practices, the development of various foods throughout history, the relationship between cultural food habits and health, and future trends in the food industry including sustainable feeding strategies for the world's growing population.

  • NFS 3200 - Food Science  3 credit hours  
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    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

    Prerequisite: BIOL 2230 and BIOL 2231 with B or better; junior status. 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. Spring only.

  • 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

    Prerequisite: NFS 3200 with grade of B. Corequisite: NFS 4241. 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 - Life Cycle Nutrition

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with a C or better. The nutritional needs during pregnancy, infancy, childhood, adolescence and later years with emphasis on  the cultural, social, and psychological influences of food choices and dietary patterns. 

  • 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 2220, NFS 4271, BIOL 2020/BIOL 2021, and CHEM 3530/CHEM 3531 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 with B or better 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.

Support Courses (34 hours)

  • BIOL 2010 - Human Anatomy and Physiology I  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    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 2011 - Human Anatomy and Physiology I Lab  0 credit hours  
    (may be counted in General Education)(may be counted in General Education)  dotslash:(may be counted in General Education) title:(may be counted in General Education) 
    (may be counted in General Education) 

    BIOL 2011 - Human Anatomy and Physiology I Lab

    0 credit hours

    Corequisite: BIOL 2010.

 

  • BIOL 2020 - Human Anatomy and Physiology II  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    AND 

    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  
    ANDAND  dotslash:AND title:AND 
    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 1010 - Introductory General Chemistry I  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    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. TBR Common Course: CHEM 1010

OR

  • CHEM 1110 - General Chemistry I  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    AND 

    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. TBR Common Course: CHEM 1110

  • CHEM 1111 - General Chemistry I Lab  0 credit hours  
    (may be counted in General Education)(may be counted in General Education)  dotslash:(may be counted in General Education) title:(may be counted in General Education) 
    (may be counted in General Education) 

    CHEM 1111 - General Chemistry I Lab

    0 credit hours

    Corequisite: CHEM 1110. TBR Common Course: CHEM 1111

 

  • CHEM 1020 - Introductory General Chemistry II  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    AND 

    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. TBR Common Course: CHEM 1020

OR

  • CHEM 1120 - General Chemistry II  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    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. TBR Common Course: CHEM 1120

  • CHEM 2030 - Elements of Organic Chemistry  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    AND 

    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  
    ANDAND  dotslash:AND title:AND 
    AND 

    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.

 

  • MATH 1530 - Applied Statistics  3 credit hours  
    (may be counted in General Education)(may be counted in General Education)  dotslash:(may be counted in General Education) title:(may be counted in General Education) 
    (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. TBR Common Course: MATH 1530

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

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)(Comm)  dotslash:(Comm) title:(Comm) 
    (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  
    (Comm)(Comm)  dotslash:(Comm) title:(Comm) 
    (Comm) 

    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.

  • Humanities and/or Fine Arts (2 prefixes) 6 credit hours
  • SOC 1010 - Introductory Sociology  3 credit hours  
    (Soc/Beh Sci)(Soc/Beh Sci)  dotslash:(Soc/Beh Sci) title:(Soc/Beh Sci) 
    (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.

  • 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)(Nat Sci)  dotslash:(Nat Sci) title:(Nat Sci) 
    (Nat Sci) 
    ANDAND  dotslash:AND title:AND 
    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. TBR Common Course: CHEM 1010

  • CHEM 1011 - Intro to General Chemistry I Lab  0 credit hours  
    (Nat Sci)(Nat Sci)  dotslash:(Nat Sci) title:(Nat Sci) 
    (Nat Sci) 

    CHEM 1011 - Intro to General Chemistry I Lab

    0 credit hours

    Corequisite: CHEM 1010. TBR Common Course: CHEM 1011

OR

  • CHEM 1110 - General Chemistry I  4 credit hours  
    (Nat Sci)(Nat Sci)  dotslash:(Nat Sci) title:(Nat Sci) 
    (Nat Sci) 
    ANDAND  dotslash:AND title:AND 
    AND 

    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. TBR Common Course: CHEM 1110

  • CHEM 1111 - General Chemistry I Lab  0 credit hours  
    (Nat Sci)(Nat Sci)  dotslash:(Nat Sci) title:(Nat Sci) 
    (Nat Sci) 

    CHEM 1111 - General Chemistry I Lab

    0 credit hours

    Corequisite: CHEM 1110. TBR Common Course: CHEM 1111

  • CHEM 1020 - Introductory General Chemistry II  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    AND 

    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. TBR Common Course: CHEM 1020

OR

  • CHEM 1120 - General Chemistry II  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    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. TBR Common Course: CHEM 1120

 

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

Subtotal: 32 Hours

Sophomore

 

  • ENGL 2020 - Themes in Literature and Culture  3 credit hours  
    (Hum/FA)(Hum/FA)  dotslash:(Hum/FA) title:(Hum/FA) 
    (Hum/FA) 
    OROR  dotslash:OR title:OR 
    OR 

    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(Hum/FA)  dotslash:(Hum/FA) title:Hum/FA 
    (Hum/FA) 
    OROR  dotslash:OR title:OR 
    OR 

    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  
    (Hum/FA(Hum/FA)  dotslash:(Hum/FA) title:(Hum/FA 
    (Hum/FA) 

    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.

 

  • 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.

  • COMM 2200 - Fundamentals of Communication  3 credit hours  
    (Comm)(Comm)  dotslash:(Comm) title:(Comm) 
    (Comm) 

    COMM 2200 - Fundamentals of Communication

    3 credit hours

    Introduces principles and processes of effective public oral communication including researching, critical thinking, organizing, presenting, listening, and using appropriate language. Counts as part of the General Education Communication requirement. TBR Common Course: COMM 2025

  • MATH 1530 - Applied Statistics  3 credit hours  
    (Math)(Math)  dotslash:(Math) title:(Math) 
    (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. TBR Common Course: MATH 1530

  • NFS 3100 - Cultural Food Studies

    3 credit hours

    Explores the cultural food practices in the U.S. with emphasis on diverse ethnic and religious practices, the development of various foods throughout history, the relationship between cultural food habits and health, and future trends in the food industry including sustainable feeding strategies for the world's growing population.

  • Social/Behavioral Sciences 3 credit hours

 

  • BIOL 2020 - Human Anatomy and Physiology II  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    AND 

    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  
    ANDAND  dotslash:AND title:AND 
    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.

 

Choose 6 hours from:

  • HIST 2010 - Survey of United States History I  3 credit hours  
    OROR  dotslash:OR title:OR 
    OR 

    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. TBR Common Course: HIST 2010

  • HIST 2020 - Survey of United States History II  3 credit hours  
    OROR  dotslash:OR title:OR 
    OR 

    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. TBR Common Course: 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. TBR Common Course: HIST 2030

Subtotal: 32 Hours

 

Junior

 

  • NFS 3200 - Food Science  3 credit hours  
    ANDAND  dotslash:AND title:AND 
    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

    Prerequisite: NFS 3200 with grade of B. Corequisite: NFS 4241. 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 3400 - Food Safety and Sanitation

    1 credit hour

    Prerequisite: BIOL 2230 and BIOL 2231 with B or better; junior status. 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. Spring only.

  • 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  
    ANDAND  dotslash:AND title:AND 
    AND 

    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  
    blank lineAND  dotslash:AND title:blank line 
    AND 

    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 4250 - Life Cycle Nutrition

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with a C or better. The nutritional needs during pregnancy, infancy, childhood, adolescence and later years with emphasis on  the cultural, social, and psychological influences of food choices and dietary patterns. 

  • NFS 4320 - Food Systems Management

    4 credit hours

    Prerequisites: NFS 3200 with B or better 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 2220, NFS 4271, BIOL 2020/BIOL 2021, and CHEM 3530/CHEM 3531 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.

Subtotal: 26 Hours

Nutrition and Food Science

Nutrition and Food Science, B.S.

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 Education41 hours
Major Requirements53 hours*
Professional Auxiliary Courses8 hours*
Electives18-22 hours
TOTAL120 hours

*This program requires courses that can also fulfill requirements of the General Education curriculum. If program requirements are also used to fulfill General Education requirements, the number of elective hours will increase.

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 course required by the program meets General Education requirements:

The following courses recommended by the program meet General Education requirements:

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

    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  

    HSC 4000 - Senior Seminar

    1 credit hour

    Prerequisites: HSC 1010 with C or better and senior 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 - Cultural Food Studies

    3 credit hours

    Explores the cultural food practices in the U.S. with emphasis on diverse ethnic and religious practices, the development of various foods throughout history, the relationship between cultural food habits and health, and future trends in the food industry including sustainable feeding strategies for the world's growing population.

  • NFS 3200 - Food Science  3 credit hours  
    ANDAND  dotslash:AND title:AND 
    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

    Prerequisite: NFS 3200 with grade of B. Corequisite: NFS 4241. 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 - Life Cycle Nutrition

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with a C or better. The nutritional needs during pregnancy, infancy, childhood, adolescence and later years with emphasis on  the cultural, social, and psychological influences of food choices and dietary patterns. 

  • 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.

Choose 15 hours:

  • BIOL 2100 - Microbiology in Disease  3 credit hours  
    ANDAND  dotslash:AND title:AND 
    AND 

    BIOL 2100 - Microbiology in Disease

    3 credit hours

    Prerequisite: BIOL 1110/BIOL 1111 or BIOL 2010/ BIOL 2011 with a grade of C or better. Corequisite: BIOL 2101. Fundamentals of the role of microorganisms responsible for disease in humans. Does not apply toward a major or minor in Biology. Two hours lecture and one two-hour laboratory.

 

  • BIOL 2230 - Microbiology  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    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  
    ANDAND  dotslash:AND title:AND 
    AND 

    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. TBR Common Course: CHEM 1020

 

  • CHEM 1120 - General Chemistry II  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    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. TBR Common Course: CHEM 1120

  • CHEM 2030 - Elements of Organic Chemistry  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    AND 

    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  
    andAND  dotslash:AND title:and 
    AND 

    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

    3 or 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 50 hours at the worksite per credit hour plus seminars. May be repeated once for up to 6 credit hours.

  • 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 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 4500 - Nutrition Education

    3 credit hours

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

  • NFS 4550 - Nutrition and Weight Management

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with a C or better. Nutrition-related cultural, economic, health, physical, and psychological aspects of obesity and disordered eating patterns in individuals from various ages, cultures, and socioeconomic backgrounds. 

  • NFS 4555 - Food Laws and Regulations

    3 credit hours

    Prerequisite: Junior standing. Laws and policies regulating the production, manufacture, distribution, and sale of food products in the United States including labeling, food additives, dietary supplements, genetic modification, HACCP, inspections, importation/exportation, and enforcement.

  • NFS 4570 - Fundamentals of Culinary Arts

    3 credit hours

    (Same as FCSE 4570.) 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 (8 hours)

  • BIOL 2010 - Human Anatomy and Physiology I  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    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 2011 - Human Anatomy and Physiology I Lab  0 credit hours  
    (may be counted in General Education)(may be counted in General Education)  dotslash:(may be counted in General Education) title:(may be counted in General Education) 
    (may be counted in General Education) 

    BIOL 2011 - Human Anatomy and Physiology I Lab

    0 credit hours

    Corequisite: BIOL 2010.

 

  • BIOL 2020 - Human Anatomy and Physiology II  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    AND 

    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.

Electives (18-22 hours)

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)(Comm)  dotslash:(Comm) title:(Comm) 
    (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  
    (Comm)(Comm)  dotslash:(Comm) title:(Comm) 
    (Comm) 

    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/Beh Sci)  dotslash:(Soc/Beh Sci) title:(Soc/Beh Sci) 
    (Soc/Beh Sci) 
    (recommended)(recommended)  dotslash:(recommended) title:(recommended) 
    (recommended) 

    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

    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  
    AND(Nat Sci) AND  dotslash:(Nat Sci) AND title:AND 
    (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. TBR Common Course: CHEM 1010

  • CHEM 1011 - Intro to General Chemistry I Lab  0 credit hours  
    (Nat Sci)(Nat Sci)  dotslash:(Nat Sci) title:(Nat Sci) 
    (Nat Sci) 

    CHEM 1011 - Intro to General Chemistry I Lab

    0 credit hours

    Corequisite: CHEM 1010. TBR Common Course: CHEM 1011

OR

  • CHEM 1110 - General Chemistry I  4 credit hours  
    (Nat Sci)(Nat Sci)  dotslash:(Nat Sci) title:(Nat Sci) 
    (Nat Sci) 
    ANDAND  dotslash:AND title:AND 
    AND 

    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. TBR Common Course: CHEM 1110

  • CHEM 1111 - General Chemistry I Lab  0 credit hours  
    (Nat Sci)(Nat Sci)  dotslash:(Nat Sci) title:(Nat Sci) 
    (Nat Sci) 

    CHEM 1111 - General Chemistry I Lab

    0 credit hours

    Corequisite: CHEM 1110. TBR Common Course: CHEM 1111

OR

  • CHEM 1030 - Chemistry for Consumers  4 credit hours  
    (Nat Sci)(Nat Sci)  dotslash:(Nat Sci) title:(Nat Sci) 
    (Nat Sci) 
    ANDAND  dotslash:AND title:AND 
    AND 

    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.)

  • CHEM 1031 - Chemistry for Consumers Lab  0 credit hours  
    (Nat Sci)(Nat Sci)  dotslash:(Nat Sci) title:(Nat Sci) 
    (Nat Sci) 

    CHEM 1031 - Chemistry for Consumers Lab

    0 credit hours

    Corequisite: CHEM 1030.

  • BIOL 2010 - Human Anatomy and Physiology I  4 credit hours  
    (Nat Sci)(Nat Sci)  dotslash:(Nat Sci) title:(Nat Sci) 
    (Nat Sci) 
    ANDAND  dotslash:AND title:AND 
    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.  

Subtotal: 30 Hours

 

Sophomore

 

  • NFS 3200 - Food Science  3 credit hours  
    ANDAND  dotslash:AND title:AND 
    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  
    (Math)(Math)  dotslash:(Math) title:(Math) 
    (Math) 
    (Rec)(recommended)  dotslash:(recommended) title:(Rec) 
    (recommended) 

    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. TBR Common Course: MATH 1010

  • COMM 2200 - Fundamentals of Communication  3 credit hours  
    (Comm)(Comm)  dotslash:(Comm) title:(Comm) 
    (Comm) 

    COMM 2200 - Fundamentals of Communication

    3 credit hours

    Introduces principles and processes of effective public oral communication including researching, critical thinking, organizing, presenting, listening, and using appropriate language. Counts as part of the General Education Communication requirement. TBR Common Course: COMM 2025

  • Electives 4 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  
    (Hum/FA)(Hum/FA)  dotslash:(Hum/FA) title:(Hum/FA) 
    (Hum/FA) 
    OROR  dotslash:OR title:OR 
    OR 

    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)(Hum/FA)  dotslash:(Hum/FA) title:(Hum/FA) 
    (Hum/FA) 
    OROR  dotslash:OR title:OR 
    OR 

    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  
    Hum/FA(Hum/FA)  dotslash:(Hum/FA) title:Hum/FA 
    (Hum/FA) 

    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  
    OROR  dotslash:OR title:OR 
    OR 

    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. TBR Common Course: HIST 2010

  • HIST 2020 - Survey of United States History II  3 credit hours  
    OROR  dotslash:OR title:OR 
    OR 

    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. TBR Common Course: 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. TBR Common Course: HIST 2030

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.

  • Electives 9 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 - Cultural Food Studies

    3 credit hours

    Explores the cultural food practices in the U.S. with emphasis on diverse ethnic and religious practices, the development of various foods throughout history, the relationship between cultural food habits and health, and future trends in the food industry including sustainable feeding strategies for the world's growing population.

  • 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

    Prerequisite: NFS 3200 with grade of B. Corequisite: NFS 4241. 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 - Life Cycle Nutrition

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with a C or better. The nutritional needs during pregnancy, infancy, childhood, adolescence and later years with emphasis on  the cultural, social, and psychological influences of food choices and dietary patterns. 

  • 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.

Subtotal: 33 Hours

Senior

 

  • HSC 4000 - Senior Seminar  1 credit hour  

    HSC 4000 - Senior Seminar

    1 credit hour

    Prerequisites: HSC 1010 with C or better and senior 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.

  • Electives 9 credit hours

Choose 15 hours

  • BIOL 2100 - Microbiology in Disease  3 credit hours  
    ANDAND  dotslash:AND title:AND 
    AND 

    BIOL 2100 - Microbiology in Disease

    3 credit hours

    Prerequisite: BIOL 1110/BIOL 1111 or BIOL 2010/ BIOL 2011 with a grade of C or better. Corequisite: BIOL 2101. Fundamentals of the role of microorganisms responsible for disease in humans. Does not apply toward a major or minor in Biology. Two hours lecture and one two-hour laboratory.

 

  • BIOL 2230 - Microbiology  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    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  
    ANDAND  dotslash:AND title:AND 
    AND 

    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. TBR Common Course: CHEM 1020

  • CHEM 1120 - General Chemistry II  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    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. TBR Common Course: CHEM 1120

  • CHEM 2030 - Elements of Organic Chemistry  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    AND 

    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  
    ANDAND  dotslash:AND title:AND 
    AND 

    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

    3 or 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 50 hours at the worksite per credit hour plus seminars. May be repeated once for up to 6 credit hours.

  • 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 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 4500 - Nutrition Education

    3 credit hours

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

  • NFS 4550 - Nutrition and Weight Management

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with a C or better. Nutrition-related cultural, economic, health, physical, and psychological aspects of obesity and disordered eating patterns in individuals from various ages, cultures, and socioeconomic backgrounds. 

  • NFS 4555 - Food Laws and Regulations

    3 credit hours

    Prerequisite: Junior standing. Laws and policies regulating the production, manufacture, distribution, and sale of food products in the United States including labeling, food additives, dietary supplements, genetic modification, HACCP, inspections, importation/exportation, and enforcement.

  • NFS 4570 - Fundamentals of Culinary Arts

    3 credit hours

    (Same as FCSE 4570.) 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

Food Industry

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

Human Sciences 
615-898-2091
Janet Colson, program director
Janet.Colson@mtsu.edu

The major in Nutrition and Food Science with a concentration in Food Industry is designed to provide students with a background in all areas of foods, from production to consumption. The courses will provide a background in the scientific and artistic aspects of culinology, food safety, and food systems management.

Academic Map

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

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

Degree Requirements

General Education41 hours
Major Requirements53 hours
Auxiliary Course4 hours*
Optional Minor15-18 hours
Electives (if minor chosen)4-11
TOTAL120 hours

*This program requires courses that can also fulfill requirements of the General Education curriculum. If program requirements are also used to fulfill General Education requirements, the number of elective hours will increase.

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 course required by the program meets General Education requirements:

Major Requirements (53 hours)

Nutrition and Food Science (15 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 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 - Cultural Food Studies

    3 credit hours

    Explores the cultural food practices in the U.S. with emphasis on diverse ethnic and religious practices, the development of various foods throughout history, the relationship between cultural food habits and health, and future trends in the food industry including sustainable feeding strategies for the world's growing population.

  • NFS 3200 - Food Science  3 credit hours  

    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.

Food Industry Concentration (23 hours)

  • AGBS 4830 - Food Quality Control

    3 credit hours

    Prerequisite: PSCI 1030/PSCI 1031 or BIOL 1030/BIOL 1031 or approval of instructor. Quality control and sensory evaluation techniques utilized in food processing. Instrumental and physical methods of quality determination of raw and processed food products, hazard analysis and critical control point (HACCP), and quality philosophies employed in the industry. Sensory evaluation techniques and statistical analysis of evaluation results covered.

  • HSC 1010 - Career Orientation

    1 credit hour

    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  

    HSC 4000 - Senior Seminar

    1 credit hour

    Prerequisites: HSC 1010 with C or better and senior 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.

  • 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 4240 - Experimental Food Study

    3 credit hours

    Prerequisite: NFS 3200 with grade of B. Corequisite: NFS 4241. 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 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 4555 - Food Laws and Regulations

    3 credit hours

    Prerequisite: Junior standing. Laws and policies regulating the production, manufacture, distribution, and sale of food products in the United States including labeling, food additives, dietary supplements, genetic modification, HACCP, inspections, importation/exportation, and enforcement.

  • NFS 4570 - Fundamentals of Culinary Arts

    3 credit hours

    (Same as FCSE 4570.) 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.

  • NFS 4810 - The Food Industry  3 credit hours  

    NFS 4810 - The Food Industry

    3 credit hours

    (Same as AGBS 4810.) An overview from production to processing to marketing. Covers the current status of the world's largest employer, including where and how foods are produced, distributed, and marketed and where the industry is heading in the future.

Major Electives (15 hours)

Choose 15 credit hours from the following:

  • ACTG 3000 - Survey of Accounting for General Business

    3 credit hours

    Prerequisites: A college-level math course; ENGL 1010; sophomore standing. Accounting cycle given minor emphasis; financial statement analysis and managerial uses of accounting given major emphasis. May be used for general business minors or M.B.A. candidates who have had no previous accounting courses. (Not open to Accounting majors and students with credit in ACTG 2110 and ACTG 2120.)

  • AGBS 3810 - Milk Processing and Marketing

    3 credit hours

    (Same as ANSC 3810.) Prerequisite: PSCI 1030/PSCI 1031 or CHEM 1010/CHEM 1011 and CHEM 1020/CHEM 1021or CHEM 1110/CHEM 1120 and CHEM 1120/CHEM 1121. Biological, chemical, and physical properties of cow's milk and its value as an animal food source; techniques of processing and marketing; governmental regulations; laboratory testing. Lecture/lab.

  • AGBS 4200 - Fruit and Vegetable Marketing

    3 credit hours

    (Same as PLSO 4200.) Prerequisites: PSCI 1030/PSCI 1031 and BIOL 1030/BIOL 1031, CHEM 1110/CHEM 1120, CHEM 1010/CHEM 1011 or CHEM 1020/CHEM 1021  or approval of instructor. Basic biochemistry of respiration, handling techniques and practices, quality assessment and marketing of fruit and vegetable crops. Both domestic and international marketing of fruit and vegetable products discussed. Examines the economic impact of improper handling on both the local producer and the end user.

  • AGBS 4820 - Principles of Food Processing

    3 credit hours

    Prerequisite: PSCI 1030/PSCI 1031 or CHEM 1010/CHEM 1011, and CHEM 1020/CHEM 1021 or CHEM 1110/CHEM 1111 or CHEM 1120/CHEM 1121. Principles used in the modern food industry, including thermal, refrigerated, frozen, and irradiation methods. Includes coverage of the techniques used to process major food commodities such as meats, cereal grains, and fats and oils. Lecture/lab.

  • BCED 3510 - Business Communication

    3 credit hours

    Prerequisite: Junior standing. (Keyboarding skills helpful.) A review of the theory and processes in oral and written business communication. Emphasis on the extensive functions of written and electronic communications.

  • ENTR 2900 - Entrepreneurship  3 credit hours  

    ENTR 2900 - Entrepreneurship

    3 credit hours

    The mechanics and operational skills needed for organizing and operating an enterprise.

  • FERM 1000 - Introduction to Fermentation Science

    3 credit hours

    Survey of fermentation as a means of food preservation, the history of intentional fermentation by mankind, the range of human and animal foodstuffs produced by fermentation, the production of energy by fermentation, and the cultural/social implications of fermentation.

  • FERM 3700 - Consumer Motivation and Sensory Evaluation of Fermented Foods

    3 credit hours

    Prerequisite: FERM 1000 and completion of at least 60 hours college credit or 21 years of age at start of class. Fundamentals of sensory evaluation of food and sensory-driven consumer motivation leading to the purchase of fermented foods. Scientific methods of sensory evaluation introduced and practiced and their use in determining critical factors in consumer purchase decisions discussed.

  • HSC 4102 - Internship: Nutrition and Food Science

    3 or 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 50 hours at the worksite per credit hour plus seminars. May be repeated once for up to 6 credit hours.

  • MGMT 3610 - Principles of Management

    3 credit hours

    Prerequisite: Junior standing. Concepts of the management functions of planning, organizing, and controlling with an emphasis on behavioral science concepts as applied to managing people in organizations.

  • MKT 3820 - Principles of Marketing

    3 credit hours

    Prerequisite: Junior standing. Survey of the functions, processes, and institutions involved in the distribution of consumer and industrial goods and services. Decision making in marketing management introduced.

  • 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.

Auxiliary Course (4 hours)

  • CHEM 1010 - Introductory General Chemistry I  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    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. TBR Common Course: CHEM 1010

OR

  • CHEM 1110 - General Chemistry I  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    AND 

    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. TBR Common Course: CHEM 1110

  • CHEM 1111 - General Chemistry I Lab  0 credit hours  
    (may be counted)(may be counted in General Education)  dotslash:(may be counted in General Education) title:(may be counted) 
    (may be counted in General Education) 

    CHEM 1111 - General Chemistry I Lab

    0 credit hours

    Corequisite: CHEM 1110. TBR Common Course: CHEM 1111

Optional Minor (15-18 hours)

Electives (4-11 hours)

  • Hours will change if minor selected

Curriculum: Nutrition and Food Science, Food Industry

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

Freshman Fall

  • ENGL 1010 - Expository Writing  3 credit hours  
    (Comm)(Comm)  dotslash:(Comm) title:(Comm) 
    (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.

  • HSC 1010 - Career Orientation

    1 credit hour

    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.

  • Social/Behavioral Sciences 3 credit hours (SOC 1010 recommended)
  • Humanities and/or Fine Arts 3 credit hours
  • CHEM 1010 - Introductory General Chemistry I  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    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. TBR Common Course: CHEM 1010

  • CHEM 1011 - Intro to General Chemistry I Lab  0 credit hours  
    (Nat/Sci)(Nat Sci)  dotslash:(Nat Sci) title:(Nat/Sci) 
    (Nat Sci) 

    CHEM 1011 - Intro to General Chemistry I Lab

    0 credit hours

    Corequisite: CHEM 1010. TBR Common Course: CHEM 1011

OR

  • CHEM 1110 - General Chemistry I  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    AND 

    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. TBR Common Course: CHEM 1110

  • CHEM 1111 - General Chemistry I Lab  0 credit hours  
    (Nat/Sci)(Nat Sci)  dotslash:(Nat Sci) title:(Nat/Sci) 
    (Nat Sci) 

    CHEM 1111 - General Chemistry I Lab

    0 credit hours

    Corequisite: CHEM 1110. TBR Common Course: CHEM 1111

Subtotal: 14 Hours

Freshman Spring

  • ENGL 1020 - Research and Argumentative Writing  3 credit hours  
    (Comm)(Comm)  dotslash:(Comm) title:(Comm) 
    (Comm) 

    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.

  • 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.

  • Natural Science 4 credit hours (BIOL 1031/1031 or PSCI 1030/1031 recommended)
  • Humanities and/or Fine Arts 3 credit hours
  • Social/Behavioral Sciences 3 credit hours

Subtotal: 16 Hours

Sophomore Fall

  • COMM 2200 - Fundamentals of Communication  3 credit hours  
    (Comm)(Comm)  dotslash:(Comm) title:(Comm) 
    (Comm) 

    COMM 2200 - Fundamentals of Communication

    3 credit hours

    Introduces principles and processes of effective public oral communication including researching, critical thinking, organizing, presenting, listening, and using appropriate language. Counts as part of the General Education Communication requirement. TBR Common Course: COMM 2025

  • Math (MATH 1010 recommended) 3 credit hours
  • Minor/elective 3 credit hours

 

  • NFS 3200 - Food Science  3 credit hours  
    ANDAND  dotslash:AND title:AND 
    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.

 

  • HIST 2010 - Survey of United States History I  3 credit hours  
    OROR  dotslash:OR title:OR 
    OR 

    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. TBR Common Course: HIST 2010

  • HIST 2020 - Survey of United States History II  3 credit hours  
    OROR  dotslash:OR title:OR 
    OR 

    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. TBR Common Course: 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. TBR Common Course: HIST 2030

Subtotal: 15 Hours

Sophomore Spring

  • ENGL 2020 - Themes in Literature and Culture  3 credit hours  
    (Hum/FA) OR(Hum/FA) OR  dotslash:(Hum/FA) OR title:(Hum/FA) OR 
    (Hum/FA) OR 

    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) OR(Hum/FA) OR  dotslash:(Hum/FA) OR title:(Hum/FA) OR 
    (Hum/FA) OR 

    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  
    (Hum/FA)(Hum/FA)  dotslash:(Hum/FA) title:(Hum/FA) 
    (Hum/FA) 

    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 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.

  • Minor/elective 3 credit hours
  • Major elective 3 credit hours

 

  • HIST 2010 - Survey of United States History I  3 credit hours  
    OROR  dotslash:OR title:OR 
    OR 

    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. TBR Common Course: HIST 2010

  • HIST 2020 - Survey of United States History II  3 credit hours  
    OROR  dotslash:OR title:OR 
    OR 

    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. TBR Common Course: 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. TBR Common Course: HIST 2030

Subtotal: 15 Hours

Junior Fall

  • 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 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 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 4570 - Fundamentals of Culinary Arts

    3 credit hours

    (Same as FCSE 4570.) 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.

  • Major elective 3 credit hours

Subtotal: 15 hours

Junior Spring

  • NFS 3100 - Cultural Food Studies

    3 credit hours

    Explores the cultural food practices in the U.S. with emphasis on diverse ethnic and religious practices, the development of various foods throughout history, the relationship between cultural food habits and health, and future trends in the food industry including sustainable feeding strategies for the world's growing population.

  • NFS 4555 - Food Laws and Regulations

    3 credit hours

    Prerequisite: Junior standing. Laws and policies regulating the production, manufacture, distribution, and sale of food products in the United States including labeling, food additives, dietary supplements, genetic modification, HACCP, inspections, importation/exportation, and enforcement.

  • Major elective 3 credit hours
  • Optional minor/elective 3 credit hours

 

  • NFS 4240 - Experimental Food Study  3 credit hours  
    ANDAND  dotslash:AND title:AND 
    AND 

    NFS 4240 - Experimental Food Study

    3 credit hours

    Prerequisite: NFS 3200 with grade of B. Corequisite: NFS 4241. 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.

Subtotal: 15 Hours

Senior Fall

  • AGBS 4830 - Food Quality Control

    3 credit hours

    Prerequisite: PSCI 1030/PSCI 1031 or BIOL 1030/BIOL 1031 or approval of instructor. Quality control and sensory evaluation techniques utilized in food processing. Instrumental and physical methods of quality determination of raw and processed food products, hazard analysis and critical control point (HACCP), and quality philosophies employed in the industry. Sensory evaluation techniques and statistical analysis of evaluation results covered.

  • HSC 4000 - Senior Seminar  1 credit hour  

    HSC 4000 - Senior Seminar

    1 credit hour

    Prerequisites: HSC 1010 with C or better and senior 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.

  • NFS 4810 - The Food Industry  3 credit hours  

    NFS 4810 - The Food Industry

    3 credit hours

    (Same as AGBS 4810.) An overview from production to processing to marketing. Covers the current status of the world's largest employer, including where and how foods are produced, distributed, and marketed and where the industry is heading in the future.

  • Major elective 3 credit hours
  • Optional minor/elective 3 credit hours
  • Elective 2 credit hours

Subtotal: 15 Hours

Senior Spring

  • Optional minor/electives 9 credit hours
  • Major elective 3 credit hours
  • Elective 3 credit hours

Subtotal: 15 Hours

Nutrition and Wellness

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

Human Sciences 
615-898-2091
Janet Colson, program director
Janet.Colson@mtsu.edu

The major in Nutrition and Food Science with a concentration in Nutrition and Wellness is designed to prepare students for jobs in the areas of nutrition education with county health departments, the UT/TSU Extension Service, or weight loss/wellness programs. Graduates with this concentration will meet the requirements to sit for the Nutrition and Wellness Educator Certification exam administered by the American Association of Family and Consumer Sciences.

Academic Map

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

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

Degree Requirements

General Education41 hours
Major Requirements53 hours
Auxiliary Courses11 hours*
Electives15-22 hours
TOTAL120 hours

*This program requires courses that can also fulfill requirements of the General Education curriculum. If program requirements are also used to fulfill General Education requirements, the number of elective hours will increase.

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 courses required by the program meet General Education requirements:

Major Requirements (53 hours)

Nutrition and Food Science (15 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 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 - Cultural Food Studies

    3 credit hours

    Explores the cultural food practices in the U.S. with emphasis on diverse ethnic and religious practices, the development of various foods throughout history, the relationship between cultural food habits and health, and future trends in the food industry including sustainable feeding strategies for the world's growing population.

  • NFS 3200 - Food Science  3 credit hours  

    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.

Nutrition and Wellness Concentration (23 hours)

  • HLTH 3240 - Foundations of Health Education

    3 credit hours

    Historical issues, philosophical foundations, ethical considerations, and theories of health behavior and learning which provides a foundation for the practice of health education.

  • HSC 1010 - Career Orientation

    1 credit hour

    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  

    HSC 4000 - Senior Seminar

    1 credit hour

    Prerequisites: HSC 1010 with C or better and senior 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.

  • 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 4250 - Life Cycle Nutrition

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with a C or better. The nutritional needs during pregnancy, infancy, childhood, adolescence and later years with emphasis on  the cultural, social, and psychological influences of food choices and dietary patterns. 

  • 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 4500 - Nutrition Education

    3 credit hours

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

  • NFS 4550 - Nutrition and Weight Management

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with a C or better. Nutrition-related cultural, economic, health, physical, and psychological aspects of obesity and disordered eating patterns in individuals from various ages, cultures, and socioeconomic backgrounds. 

Major Electives (15 hours)

  • BIOL 2230 - Microbiology  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    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  
    ANDAND  dotslash:AND title:AND 
    AND 

    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. TBR Common Course: CHEM 1020

 

  • CHEM 1120 - General Chemistry II  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    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. TBR Common Course: CHEM 1120

 

  • CHEM 2030 - Elements of Organic Chemistry  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    AND 

    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  
    ANDAND  dotslash:AND title:AND 
    AND 

    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.

 

  • HLTH 3260 - Environmental Health

    3 credit hours

    Covers influences of the physical and social environment on health including definitions of toxicology, risk assessment and management, occupational health, and the role of social justice and environmental regulations on health.

  • HLTH 3320 - Assessment in Community and Public Health

    3 credit hours

    Basic preparation for health educators in community and public health programs with an emphasis on identifying and solving problems. Concentrates on the role of the health educator in needs assessment, effective communication, and the management of public health concerns.

  • HLTH 3350 - Survey of Human Disease

    3 credit hours

    Prerequisite: BIOL 2030/BIOL 2031 or BIOL 2010/BIOL 2011 and BIOL 2020/BIOL 2021 with grade of C or better. Introduces the foundations of organ systems and disease. Includes information on symptoms, diagnosis, and the impact of both infectious and noninfectious disease on organ systems.

  • HLTH 4430 - Program Planning in Health Education

    3 credit hours

    Prerequisites: HLTH 3320 and HLTH 3240 with C- or better. Historical and contemporary health education philosophy and theories, Health Objectives for the Nation, the Certified Health Education Specialist (CHES) process, ethical issues, diversity issues, and practice in various setting.

  • HSC 4102 - Internship: Nutrition and Food Science

    3 or 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 50 hours at the worksite per credit hour plus seminars. May be repeated once for up to 6 credit hours.

  • MKT 3820 - Principles of Marketing

    3 credit hours

    Prerequisite: Junior standing. Survey of the functions, processes, and institutions involved in the distribution of consumer and industrial goods and services. Decision making in marketing management introduced.

  • 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

    Prerequisite: NFS 3200 with grade of B. Corequisite: NFS 4241. 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 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 4570 - Fundamentals of Culinary Arts

    3 credit hours

    (Same as FCSE 4570.) 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.

Auxiliary Courses (11 hours)

  • BIOL 2010 - Human Anatomy and Physiology I  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    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 2011 - Human Anatomy and Physiology I Lab  0 credit hours  
    (may be counted)(may be counted in General Education)  dotslash:(may be counted in General Education) title:(may be counted) 
    (may be counted in General Education) 

    BIOL 2011 - Human Anatomy and Physiology I Lab

    0 credit hours

    Corequisite: BIOL 2010.

 

  • BIOL 2020 - Human Anatomy and Physiology II  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    AND 

    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.

 

  • HLTH 1530 - Health and Wellness  3 credit hours  
    ANDAND  dotslash:AND title:AND 
    AND 

    HLTH 1530 - Health and Wellness

    3 credit hours

    Corequisite: HLTH 1531. Explores the role and importance of health and wellness in the lives of individuals and society in general. Laboratory venues will allow opportunities for assessment of lifestyles, decision-making, and research data on health and wellness. Lectures will provide concepts, information, and data involved in maintaining optimum health and wellness. Two lectures and one laboratory.

  • HLTH 1531 - Health and Wellness Lab  0 credit hours  
    (may be counted)(may be counted in General Education)  dotslash:(may be counted in General Education) title:(may be counted) 
    (may be counted in General Education) 

    HLTH 1531 - Health and Wellness Lab

    0 credit hours

    Corequisite: HLTH 1530.

Optional Minor (15 hours)

Electives (0-7)

  • Hours will change if minor not selected

Curriculum: Nutrition and Food Science, Nutrition and Wellness

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

Freshman Fall

  • ENGL 1010 - Expository Writing  3 credit hours  
    (Comm)(Comm)  dotslash:(Comm) title:(Comm) 
    (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.

  • HSC 1010 - Career Orientation

    1 credit hour

    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 3 credit hours

 

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

 

  • HLTH 1530 - Health and Wellness  3 credit hours  
    (S/BS)(Soc/Beh Sci) AND  dotslash:(Soc/Beh Sci) AND title:(S/BS) 
    (Soc/Beh Sci) AND 

    HLTH 1530 - Health and Wellness

    3 credit hours

    Corequisite: HLTH 1531. Explores the role and importance of health and wellness in the lives of individuals and society in general. Laboratory venues will allow opportunities for assessment of lifestyles, decision-making, and research data on health and wellness. Lectures will provide concepts, information, and data involved in maintaining optimum health and wellness. Two lectures and one laboratory.

  • HLTH 1531 - Health and Wellness Lab  0 credit hours  
    (S/BS)(Soc/Beh Sci)  dotslash:(Soc/Beh Sci) title:(S/BS) 
    (Soc/Beh Sci) 

    HLTH 1531 - Health and Wellness Lab

    0 credit hours

    Corequisite: HLTH 1530.

Subtotal: 14 Hours

Freshman Spring

  • ENGL 1020 - Research and Argumentative Writing  3 credit hours  
    (Comm)(Comm)  dotslash:(Comm) title:(Comm) 
    (Comm) 

    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.

  • 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.

  • Natural Science 4 credit hours
  • Humanities and/or Fine Arts 3 credit hours
  • Social/Behavioral Sciences 3 credit hours (SOC 1010 recommended)

Subtotal: 16 Hours

Sophomore Fall

  • COMM 2200 - Fundamentals of Communication  3 credit hours  
    (Comm)(Comm)  dotslash:(Comm) title:(Comm) 
    (Comm) 

    COMM 2200 - Fundamentals of Communication

    3 credit hours

    Introduces principles and processes of effective public oral communication including researching, critical thinking, organizing, presenting, listening, and using appropriate language. Counts as part of the General Education Communication requirement. TBR Common Course: COMM 2025

  • 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 3 credit hours (MATH 1010 recommended)

 

  • NFS 3200 - Food Science  3 credit hours  
    ANDAND  dotslash:AND title:AND 
    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.

 

  • HIST 2010 - Survey of United States History I  3 credit hours  
    OROR  dotslash:OR title:OR 
    OR 

    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. TBR Common Course: HIST 2010

  • HIST 2020 - Survey of United States History II  3 credit hours  
    OROR  dotslash:OR title:OR 
    OR 

    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. TBR Common Course: 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. TBR Common Course: HIST 2030

Subtotal: 15 Hours

Sophomore Spring

  • ENGL 2020 - Themes in Literature and Culture  3 credit hours  
    (Hum/FA) OR(Hum/FA) OR  dotslash:(Hum/FA) OR title:(Hum/FA) OR 
    (Hum/FA) OR 

    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) OR(Hum/FA) OR  dotslash:(Hum/FA) OR title:(Hum/FA) OR 
    (Hum/FA) OR 

    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  
    (Hum/FA) OR(Hum/FA)  dotslash:(Hum/FA) title:(Hum/FA) OR 
    (Hum/FA) 

    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 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.

  • Major elective 3 credit hours
  • Optional minor/elective 3 credit hours

 

  • HIST 2010 - Survey of United States History I  3 credit hours  
    OROR  dotslash:OR title:OR 
    OR 

    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. TBR Common Course: HIST 2010

  • HIST 2020 - Survey of United States History II  3 credit hours  
    OROR  dotslash:OR title:OR 
    OR 

    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. TBR Common Course: 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. TBR Common Course: HIST 2030

Subtotal: 15 Hours

Junior Fall

  • 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.

  • HLTH 3240 - Foundations of Health Education

    3 credit hours

    Historical issues, philosophical foundations, ethical considerations, and theories of health behavior and learning which provides a foundation for the practice of health education.

  • 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.

  • Major elective 3 credit hours

 

  • BIOL 2020 - Human Anatomy and Physiology II  4 credit hours  
    ANDAND  dotslash:AND title:AND 
    AND 

    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.

Subtotal: 16 Hours

Junior Spring

  • NFS 3100 - Cultural Food Studies

    3 credit hours

    Explores the cultural food practices in the U.S. with emphasis on diverse ethnic and religious practices, the development of various foods throughout history, the relationship between cultural food habits and health, and future trends in the food industry including sustainable feeding strategies for the world's growing population.

  • NFS 4250 - Life Cycle Nutrition

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with a C or better. The nutritional needs during pregnancy, infancy, childhood, adolescence and later years with emphasis on  the cultural, social, and psychological influences of food choices and dietary patterns. 

  • NFS 4550 - Nutrition and Weight Management

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with a C or better. Nutrition-related cultural, economic, health, physical, and psychological aspects of obesity and disordered eating patterns in individuals from various ages, cultures, and socioeconomic backgrounds. 

  • Major elective 3 credit hours
  • Optional minor/elective 3 credit hours

Subtotal: 15 Hours

Senior Fall

  • HSC 4000 - Senior Seminar  1 credit hour  

    HSC 4000 - Senior Seminar

    1 credit hour

    Prerequisites: HSC 1010 with C or better and senior 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.

  • 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 4500 - Nutrition Education

    3 credit hours

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

  • Major elective 3 credit hours
  • Optional minor/electives 6 credit hours

Subtotal: 16 Hours

Senior Spring

  • Optional minor/electives 10 credit hours
  • Major elective 3 credit hours

Subtotal: 13 Hours

 

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.

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 - Cultural Food Studies
3 credit hours

Explores the cultural food practices in the U.S. with emphasis on diverse ethnic and religious practices, the development of various foods throughout history, the relationship between cultural food habits and health, and future trends in the food industry including sustainable feeding strategies for the world's growing population.

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 Science 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

Prerequisite: BIOL 2230 and BIOL 2231 with B or better; junior status. 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. Spring only.

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

Prerequisite: NFS 3200 with grade of B. Corequisite: NFS 4241. 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 4241 - Experimental Food Study Lab
0 credit hours

Corequisite: NFS 4240.

NFS 4250 - Life Cycle Nutrition
3 credit hours

Prerequisite: NFS 1240 or NFS 2220 with a C or better. The nutritional needs during pregnancy, infancy, childhood, adolescence and later years with emphasis on  the cultural, social, and psychological influences of food choices and dietary patterns. 

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 4285 - Successful Approaches in Dietetics Research
3 credit hours

Prerequisites: MATH 1530 and NFS 4271 with a B or better; corequisites: NFS 4010, NFS 4300, and NFS 4320. Provides an overarching glimpse into the world of dietetics research and a foundation in research principles. Concepts of conducting a literature review, developing the research question and study design, and collection and analysis of the data explored. Covers presenting and conducting ethical research.

NFS 4300 - Medical Nutrition Therapy I
4 credit hours

Prerequisite: NFS 2220, NFS 4271, BIOL 2020/BIOL 2021, and CHEM 3530/CHEM 3531 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 with B or better 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 with C or better, COMM 2200, and ENGL 1020. Introduces theories and skills necessary to design, implement, and evaluation individual and group nutrition education programs.

NFS 4550 - Nutrition and Weight Management
3 credit hours

Prerequisite: NFS 1240 or NFS 2220 with a C or better. Nutrition-related cultural, economic, health, physical, and psychological aspects of obesity and disordered eating patterns in individuals from various ages, cultures, and socioeconomic backgrounds. 

NFS 4555 - Food Laws and Regulations
3 credit hours

Prerequisite: Junior standing. Laws and policies regulating the production, manufacture, distribution, and sale of food products in the United States including labeling, food additives, dietary supplements, genetic modification, HACCP, inspections, importation/exportation, and enforcement.

NFS 4570 - Fundamentals of Culinary Arts
3 credit hours

(Same as FCSE 4570.) 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.

NFS 4810 - The Food Industry
3 credit hours

(Same as AGBS 4810.) An overview from production to processing to marketing. Covers the current status of the world's largest employer, including where and how foods are produced, distributed, and marketed and where the industry is heading in the future.

Contact Information

Janet Colson
janet.colson@mtsu.edu
615-898-2091

Who is My Advisor?

Jennifer Austin (A-K)
Jennifer.Austin@mtsu.edu
615-898-4803 | ACB 140

Brandie Freeman (L-Z)
Brandie.Freeman@mtsu.edu
615-898-4803 | ACB 140

Mailing Address

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

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