Course

Prerequisites

2332: Introduction to Human Nutrition (Fall, Spring, Summer)

MATH 1310 and either BIOL 1334, BIOL 1344, CHEM 1301 or CHEM 1331

2333/2133: Food Science I Lecture/Lab (Fall, Spring)

NUTR 2332 and major in nutrition (Lecture and lab must be taken concurrently)

3101: Dietetics as a Profession (Fall, Spring)

NUTR 2332 and major in nutrition

3320: Seminar in Nutrition Research (Fall)

Junior standing. NUTR 2332

3330: Food Service Systems Management (Fall, Summer)

Junior standing. NUTR 2133, 2332, and 2333.

3334: Advanced Nutrition (Fall, Spring)

Junior standing. NUTR 2332.

3335/3235: Commercial Food Production Lecture/Lab (Fall, Spring)

Junior standing. NUTR 3330 (Lecture and lab must be taken concurrently)

3336: Nutritional Pathophysiology (Spring)

Junior standing. NUTR 2332, BIOL 1334, 1134, 1344, 1144

3340: Nutrition in the Life Cycle (Fall)

Junior standing. NUTR 2332

4235: Food Science II (Spring)

Junior standing. NUTR 2133 and 2333

4312: Nutrition Assessment and Planning (Spring, Fall)

Junior standing. NUTR 2332, BIOL 1334, BIOL 1344, CHEM 1331 and CHEM 1332

4333: Medical Nutritional Therapy -Cardiovascular (Fall)

Junior standing. NUTR 4312

4334: Community Nutrition (Fall)

Junior standing. NUTR 2332

4339: Sports Nutrition (Fall, Spring, Summer)

Junior standing. NUTR 2332

4346: Research in Obesity and Weight Management (Spring)

Junior standing. NUTR 2332, KIN 4310

4347: Medical Nutritional Therapy -Metabolic (Spring)

Junior standing. NUTR 4312

4348: lntro to Nutritional Counseling (Fall, Spring)

Junior standing. NUTR 2332