Undergraduate Degree - Nutritional Sciences

Program:
Nutritional Sciences
Program Code:
5346 Nutritional Sciences
Program Level:
Undergraduate
Award Type:
Bachelor of Science
Start Term:
FS11
Department:
Department of Food Science and Human Nutrition


Excerpt from the official Academic Programs Catalog:

Listed below are the approved requirements for the program from the official Academic Programs Catalog.
Students must consult their advisors to learn which specific requirements apply to their degree programs.
Following this section are the requirements as represented in Degree Navigator, MSU's online advising tool. The Degree Navigator section is only available for programs using Degree Navigator for degree certification.

College of Agriculture and Natural Resources

Department of Food Science and Human Nutrition

Undergraduate Programs
Nutritional Sciences

The nutritional sciences major emphasizes intensive study in biological and physical sciences as a basis for understanding the science of nutrition and the relationships between nutrients and human health. Core course requirements emphasize human nutrition with areas of study in energy metabolism, proteins, vitamins, minerals, and nutrition in the prevention and treatment of disease. Issues and techniques involved in nutrition research, and a food and nutrition laboratory course are included in the core courses. Supporting discipline courses emphasize biochemistry, biology, chemistry, mathematics, microbiology, physics and physiology.

This major offers the opportunity to concentrate in one of three areas. The biomedical nutrition concentration is designed to meet the admissions requirements of most colleges of medicine, dentistry and paramedical colleges while the student pursues a bachelor's degree in a clinically related area. The global nutrition and health concentration emphasizes the international aspects of nutrition within the context of sustainability, policy, food security, and agricultural systems. The public health nutrition concentration allows students to develop skills in biostatistics, epidemiology, and program planning and evaluation, in the context of nutrition and population health. The major also prepares students to enter graduate school programs in nutrition and other life sciences. Graduates in nutritional sciences qualify for positions in the food industry, corporate wellness and health promotion programs, public health programs, pharmaceutical sales and similar occupations.

Requirements for the Bachelor of Science Degree in Nutritional Sciences

  1. The University requirements for bachelor's degrees as described in the Undergraduate Education  section of this catalog; 120 credits, including general elective credits, are required for the Bachelor of Science degree in Nutritional Sciences.

    The University's Tier II writing requirement for the Nutritional Sciences major is met by completing Human Nutrition and Foods 450. This course is referenced in item 3. below.

    Students who are enrolled in the Nutritional Sciences major leading to the Bachelor of Science degree in the Department of Food Science and Human Nutrition may complete an alternative track to Integrative Studies in Biological and Physical Sciences that consists of the following courses:  Chemistry 141, 161; Biological Science 161 and 171.  The completion of Chemistry 161 and Biological Science 171 satisfies the laboratory requirement.
     
  2. The requirements of the College of Agriculture and Natural Resources for the Bachelor of Science degree.

    The credits earned in certain courses referenced in item 3. below may be counted toward college requirements as appropriate.

    The completion of Mathematics 124 or 132 or Lyman Briggs 118 satisfies the college mathematics requirement.
    1. The following requirements for the major:
      a.  The following courses (41 to 43 credits):
      (1)  All of the following courses (25 credits):
      COM 100 Human Communication 3
      CSS 124 Introduction to Sustainable Agriculture and Food Systems 2
      FSC 211 Principles of Food Science 3
      FSC 455 Food and Nutrition Laboratory 3
      HNF 150 Introduction to Human Nutrition 3
      HNF 250 Contemporary Issues in Human Nutrition 2
      HNF 250L Professional Development and Career Planning in Nutrition 1
      HNF 350 Advanced Human Nutrition and Metabolism 4
      HNF 450 Nutrition in the Prevention and Treatment of Disease 4
      (2) One of the following, either (a) or (b) (5 credits):
      (a) BS 161 Cell and Molecular Biology 3
      BS 171 Cell and Molecular Biology Laboratory 2
      (b) LB 145 Biology II: Cellular and Molecular Biology 5
      (3) One course from each of the following groups (a) and (b) (5 or 6 credits):
      (a) CEM 141 General Chemistry 4
      CEM 151 General and Descriptive Chemistry 4
      CEM 181H Honors Chemistry I 4
      LB 171 Principles of Chemistry I 1
      (b) CEM 161 Chemistry Laboratory I 1
      CEM 185H Honors Chemistry Laboratory I 2
      LB 171L Introductory Chemistry Laboratory I 1
      (4) One of the following courses (3 or 4 credits):
      MTH 124 Survey of Calculus I 3
      MTH 132 Calculus I 3
      LB 118 Calculus I 4
      (5) Completion of a minimum of 3 credits in Experiential Learning. Students must consult with their academic advisor for specific details on this requirement. Completion of this requirement may be fulfilled by enrollment in ANR 475, HNF 490, HNF 490H, HNF 494 or any approved study abroad, service, or research experience.
      b. One of the following concentrations:
      Biomedical and Molecular Nutrition (40 to 50 credits):
      (1) One of the following, either (a) or (b) (4 or 6 credits):
      (a) BMB 401 Comprehensive Biochemistry 4
      (b) BMB 461 Advanced Biochemistry I 3
      BMB 462 Advanced Biochemistry II 3
      (2) One of the following, either (a) or (b) (8 credits):
      (a) LB 273 Physics I 4
      LB 274 Physics II 4
      (b) PHY 231 Introductory Physics I 3
      PHY 232 Introductory Physics II 3
      PHY 251 Introductory Physics Laboratory I 1
      PHY 252 Introductory Physics Laboratory II 1
      (3) All of the following courses (11 credits):
      CEM 251 Organic Chemistry I 3
      CEM 252 Organic Chemistry II 3
      CEM 255 Organic Chemistry Laboratory 2
      HNF 310 Nutrition in Medicine for Pre-Health Professionals 3
      (4) One of the following courses (3 or 4 credits):
      STT 201 Statistical Methods 4
      STT 231 Statistics for Scientists 3
      (5) One course from each of the following groups (4 or 5 credits):
      (a) CEM 142 General and Inorganic Chemistry 3
      CEM 152 Principles of Chemistry 3
      CEM 182H Honors Chemistry II 4
      LB 172 Principles of Chemistry II 4
      (b) CEM 162 Chemistry Laboratory II 1
      LB 172L Principles of Chemistry II – Reactivity Laboratory 1
      (6) One of the following, either (a) or (b) (4 or 8 credits):
      (a) PSL 310 Physiology for Pre-Health Professionals 4
      (b) PSL 431 Human Physiology I 4
      PSL 432 Human Physiology II 4
      (7) Two of the following courses (6 to 8 credits):
      ANTR 350 Human Gross Anatomy for Pre-Health Professionals 3
      CEM 262 Quantitative Analysis 3
      IBIO 341 Fundamental Genetics 4
      IBIO 408 Histology 4
      MMG 301 Introductory Microbiology 3
      MMG 409 Eukaryotic Cell Biology 3
      PHM 350 Introductory Human Pharmacology 3
      PSY 320 Health Psychology 3
      Global Nutrition and Health (42 to 47 credits):
      (1) All of the following courses (20 credits):
      CSUS 215 International Development and Sustainability 3
      HNF 377 Applied Community Nutrition 4
      HNF 406 Global Foods and Culture 3
      HNF 453 Nutrition and Human Development 3
      PSL 310 Physiology for Pre-Health Professionals 4
      SOC 362 Developing Societies 3
      (2) One of the following, (a) or (b), (4 or 6 credits):
      (a) CEM 143 Survey of Organic Chemistry 4
      (b) CEM 251 Organic Chemistry I 3
      CEM 252 Organic Chemistry II 3
      (3) One of the following courses (2 to 4 credits):
      AL 200 Cultural Difference and Study Abroad 3
      ANP 200 Navigating Another Culture 2
      ANP 370 Culture, Health, and Illness 3
      COM 391 Topics in Verbal, Intercultural, or Gender Communication 4
      GSAH 230 Values, Experience, and Difference in Global Contexts 3
      (4) One of the following courses (4 credits):
      BMB 200 Introduction to Biochemistry 4
      BMB 401 Comprehensive Biochemistry 4
      (5) One of the following courses (3 credits):
      CSUS 429 Program Evaluation for Community Sustainability 3
      CSUS 433 Grant Writing and Fund Development (W) 3
      (6) One of the following courses (3 or 4 credits):
      STT 201 Statistical Methods 4
      STT 224 Introduction to Probability and Statistics for Ecologists     3
      STT 231 Statistics for Scientists    3
      STT 464 Statistics for Biologists    3
      (7) Two of the following courses (6 credits):
      ANP 270 Women and Health: Anthropological and International Perspectives 3
      CSS 431 International Agricultural Systems 3
      CSUS 463 Food Fight: Politics of Food  3
      EEP 260 World Food Population and Poverty 3
      FOR 466 Natural Resource Policy  3
      GEO 435 Geography of Health and Disease 3
      PHL 453 Ethical Issues in Global Public Health 3
      SOC 161 International Development and Change 3
      Public Health Nutrition (40 to 43 credits):
      (1) All of the following courses (23 credits):
      HM 101 Introduction to Public Health 3
      HNF 377 Applied Community Nutrition 4
      HNF 385 Public Issues in Health and Nutrition 3
      HNF 485 Advanced Public Health Nutrition 3
      PSL 310 Physiology for Pre-Health Professionals 4
      STT 421 Statistics I 3
      STT 422 Statistics II 3
      (2) One of the following, either (a) or (b), (4 or 6 credits):
      (a) CEM 143 Survey of Organic Chemistry 4
      (b) CEM 251 Organic Chemistry I 3
      CEM 252 Organic Chemistry II 3
      (3) One of the following courses (4 credits):
      BMB 200 Introduction to Biochemistry 4
      BMB 401 Comprehensive Biochemistry 4
      (4) One of the following courses (3 credits):
      CSUS 429 Program Evaluation for Community Sustainability 3
      CSUS 433 Grant Writing and Fund Development (W) 3
      (5) Two of the following courses (6 or 7 credits):
      ANP 270 Women and Health: Anthropological and International Perspectives 3
      ANP 370 Culture, Health, and Illness 3
      ANP 443 Human Adaptability 3
      EPI 240 Epidemiological Investigations in Nutrition and Health 4
      EPI 390 Disease in Society: Introduction to Epidemiology and Public Health 3
      GEO 435 Geography of Health and Disease 3
      HNF 453 Nutrition and Human Development 3
      PHL 453 Ethical Issues in Global Public Health 3
      PLS 313 American Public Policy 3
      SOC 451 Dynamics of Population  3
      SOC 461 Basic Demographic Techniques and Applications 3
      SOC 475 Health and Society 3

Degree Requirements from Degree Navigator.

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