Dietetics

All of the following courses in the Department of Food Science and Human Nutrition (42 credits):
Introduction to Human Nutrition
Experimental Approaches to Foods
Professional Practice of Dietetics and Nutrition
Advanced Human Nutrition and Metabolism
Applied Community Nutrition
Art and Science of Food Preparation
Global Foods and Culture
Foodservice Operations
The Business of Nutrition Services
Foodservice Management Practicum
Nutrition and Human Development
Medical Nutrition Therapy I
Medical Nutrition Therapy II
The following courses outside the Department of Food Science and Human Nutrition (39 to 42 credits):
All of the following courses (30 credits):
Human Gross Anatomy for Pre-Health Professionals
Introduction to Biochemistry
Survey of Organic Chemistry
Chemistry Laboratory I
Food Safety and Hazard Analysis Critical Control Point Program
Management Skills and Processes
Introductory Physiology
Introductory Psychology
One of the following courses (3 or 5 credits):
College Algebra and Trigonometry
One of the following courses (3 or 4 credits):
The following course (3 credits):
Computing Concepts and Competencies
Students who pass a waiver examination will not be required to complete Computer Science and Engineering 101.