This is an archive of the 2023-2024 University Catalog.
To access the most recent version, please visit

This is an archive of the 2023-2024 University Catalog.
To access the most recent version, please visit

This is an archive of the 2023-2024 University Catalog.
To access the most recent version, please visit


Program: B.S., Nutrition, Dietetics and Food Science

Nutrition and Dietetics Option

Program Description

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.

Admission into programs leading to licensure and credentialing does not guarantee that students will obtain a license or credential. Licensure and credentialing requirements are set by agencies that are not controlled by or affiliated with the CSU, and requirements can change at any time. For example, licensure or credentialing requirements can include evidence of the right to work in the United States (e.g., Social Security number or taxpayer identification number) or successfully passing a criminal background check. Students are responsible for determining whether they can meet licensure or credentialing requirements. The CSU will not refund tuition, fees, or any associated costs to students who determine subsequent to admission that they cannot meet licensure or credentialing requirements. Information concerning licensure and credentialing requirements is available from the department. See Notice to Students: Licensure and Certification for more information.

Program Requirements

1. Required Core Courses (51-62 units)

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)

Undergraduate students must complete 48 units of General Education as described in this Catalog, including 3 units of coursework meeting the Ethnic Studies (ES) graduation requirement.

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.

If taken, POLS 155 satisfies D3/D4 Constitution of the United States/State and Local Government, or POLS 403 satisfies D4 California State and Local Government.

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
(818) 677-3051

Program Learning Outcomes

Students receiving a Bachelor of Science in Nutrition, Dietetics and Food Science will be able to:

  1. Demonstrate proficiency in locating, interpreting, evaluating and citing scientific literature to solve problems and make ethical, evidence-based, practice decisions.
  2. Communicate effectively in their field of study using written, oral, visual and/or electronic forms.
  3. 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.
  4. Describe sociocultural competence relative to diversity, equity and/or inclusion.