Program: B.S., Nutrition, Dietetics and Food Science
Nutrition and Dietetics
The Nutrition, Dietetics and Food Science program focuses on the biological, chemical and physical components of food and the ways in which these ingredients affect health. The Nutrition and Dietetics option focuses on the application of physical, biological and social sciences to the study of foods and nutrition, educating students in the knowledge of food and nutrition as related to health issues, and it prepares graduates in the field of nutritional science for careers as registered dietitians and nutritionists.
1. Required Core Courses (51-62 units)
CHEM 235/L Introductory Organic Chemistry and Lab (3/1)
or CHEM 333/L and CHEM 333D Organic Chemistry I and Lab and Discussion (3/1/1)
and CHEM 334/L Organic Chemistry II and Lab (3/1)
2. Nutrition and Dietetics Option Courses (39-40 units)
Elective (3-4 units)
FCS 309 Maternal, Infant and Child Nutrition (3)
FCS 481 Sports Nutrition (3)
HSCI 390/L Biostatistics and Lab (3/1)
HSCI 434 Lactation Education: Prenatal and Perinatal Period (3)
HSCI 446 Lactation Education: Postpartum Period (3)
3. General Education (48 units)
24 units are satisfied by coursework in the major: A1 Oral Communication; A2 Written Communication; CHEM 101 or CHEM 103 satisfies B1 Physical Science; BIOL 101 or BIOL 106 satisfies B2 Life Science; BIOL 101L or BIOL 106L satisfies B3 Science Laboratory Activity; MATH 140 satisfies B4 Mathematics and Quantitative Reasoning; PSY 150 and ANTH 150 or SOC 150 satisfies D1 Social Sciences; and FCS 207 satisfies E Lifelong Learning and fulfills Information Competence, or HSCI 337 satisfies B5 Scientific Inquiry and Quantitative Reasoning or E Lifelong Learning.
Total Units in the Major/Option: 90-102
General Education Units: 24
Additional Units: 0-6
Total Units Required for the B.S. Degree: 120-126
Department of Family and Consumer Sciences
Chair: Yi Cai
Sequoia Hall (SQ) 141
Student Learning Outcomes
- Demonstrate proficiency in locating, interpreting, evaluating and citing scientific literature to solve problems and make ethical, evidence-based, practice decisions.
- Communicate effectively in their field of study using written, oral, visual and/or electronic forms.
- Apply a critical understanding of theoretical and scientific knowledge from subdisciplines in nutrition and food science to current and future issues of health and well-being for individuals, families and global communities.
- Describe sociocultural competence relative to diversity, equity and/or inclusion.