BS NUTRITION – 2005-07 Catalog
Food Science and Nutrition Department
Agricultural Sciences
Bldg. (11), Room 244
(805) 756-2660
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o 60
units upper division |
o GWR |
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o 2.0
GPA |
o USCP |
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* = Satisfies General
Education requirement |
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MAJOR COURSES |
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FSN 101 Orientation to Nutrition |
1 |
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FSN 121 Fundamentals of Food |
4 |
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FSN 210 Nutrition |
4 |
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FSN 230 Elements of Food
Processing |
4 |
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FSN 250 Food and Nutrition: Customs
and Culture (D4)* (USCP) |
4 |
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FSN 310 Maternal and Child
Nutrition |
4 |
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FSN 315 Nutrition in Aging |
4 |
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FSN 328, 329 Advanced Nutrition
I, II |
4,4 |
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FSN 415 Nutrition Education and
Communications |
4 |
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FSN 461, 462 Senior Project I,
II |
2,2 |
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FSN 463 Undergraduate Seminar |
1 |
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MCRO 221 Microbiology (B2 &
B4)* |
4 |
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1 CHEM
111 Survey of Chemistry or |
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1 CHEM
312 Survey of Organic Chemistry or |
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1 CHEM
313 Surv Biochemistry & Biotechnology |
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ECON 201 Survey of Economics
(D2)* |
4 |
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ENGL 148 Reasoning, Argumentation,
and Professional Writing (A3)* |
4 |
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1, 2 MATH 118
Pre-Calculus Algebra (B1)* |
4 |
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STAT 218 Applied Statistics Life
Sciences (B1)* |
4 |
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1 BIO 111
General Biology or |
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Concentration courses (see below) |
56-61 |
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_______ |
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GENERAL
EDUCATION (GE) |
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72 units required; 28 units are in Major. |
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®Minimum of 12 units required at the 300-400
level. |
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Area A Communication (8 units) |
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A1 Expository Writing |
4 |
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A2 Oral Communication |
4 |
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A3 Reasoning, Argumentation,
and Writing * 4 units in Major |
0 |
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Area B
Science and Mathematics (no additional units are required) |
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B1 Mathematics/Statistics
* 8 units in Major |
0 |
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B2 Life Science * 4 units
in Major |
0 |
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B3 Physical Science * 4 units
in Major |
0 |
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B4 One lab taken with
either a B2 or B3 course |
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Area C Arts and Humanities
(20 units) |
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C1 Literature |
4 |
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C2 Philosophy |
4 |
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C3 Fine/Performing Arts |
4 |
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C4 Upper-division elective
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4 |
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Area C elective (Choose
one course from C1-C4) |
4 |
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Area D/E Society and the
Individual (8 units) |
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D1 The American Experience
(40404) |
4 |
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D2 Political Economy * 4
units in Major |
0 |
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D3 Comp. Social
Institutions |
4 |
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D4 Self Dev. (CSU Area E)
* 4 units in Major |
0 |
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D5 Upper-division elective
|
4 |
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Area F Technology Elective (upper
division) |
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ELECTIVES |
0-6 |
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CONCENTRATIONS (select one)
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Applied Nutrition Concentration |
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FSN 263 Prof. Practice in
Applied Nutrition |
2 |
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FSN 321 Culinary Mgt: Principles
and Practice |
4 |
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FSN 343, 344 Institutional
Foodservice I, II |
3,3 |
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FSN 416 Community Nutrition |
4 |
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FSN 417 Nutrition Counseling |
4 |
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FSN 420 Critical Evaluation of
Nutrition Research |
2 |
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FSN 426 Food Systems Management |
4 |
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FSN 429, 430 Clinical Nutrition
I, II |
4,4 |
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BIO 302 Human Genetics or BIO 303 Survey of Genetics |
4 |
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BUS 212 Financial Actg for Nonbusiness Majors |
4 |
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MCRO 421 Food Microbiology |
4 |
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PSY 201/202 General Psychology |
4 |
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ZOO 331, 332 Human
Anatomy/Physiology I, II |
5,5 |
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Culinary Science and
Management in Nutrition Concentration |
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FSN 304 Adv. Culinary Principles
and Practice |
4 |
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FSN 311 Sensory Evaluation of
Food |
4 |
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FSN 321 Culinary Mgt: Principles
and Practice |
4 |
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FSN 343 Institutional
Foodservice I |
3 |
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FSN 344 Institutional
Foodservice II |
3 |
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FSN 364 Food Chemistry |
4 |
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FSN 408 Food Comp.
Science/Product Dev. |
4 |
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FSN 426 Food Systems Management |
4 |
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AGB 301 Food and Fiber Marketing |
4 |
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BUS 212 Accounting |
4 |
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BUS 384 Human Resources
Management |
4 |
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MCRO 421 Food Microbiology |
4 |
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PSY 201/202 General Psychology |
4 |
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Advisor approved electives |
11 |
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Nutrition and Food Industries Concentration |
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FSN 275 Principles of Food
Safety and Hazard Analysis |
4 |
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FSN 311 Sensory Evaluation of
Food |
4 |
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FSN 364 Food Chemistry |
4 |
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FSN 368 Food Analysis |
4 |
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FSN 374 Food Laws and
Regulations |
4 |
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FSN 408 Food Comp. Science and
Product Dev. |
4 |
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FSN 410 Nutr
Implications of |
4 |
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FSN 420 Critical Evaluation of
Nutrition Research |
2 |
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AGB 301 Agricultural Marketing or BUS 245 Elements of Marketing |
4 |
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Select one from: ASCI 209/211;
FSN 204, 244, 341; DSCI 231 |
3-4 |
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Select one from: ASCI 231, CRSC 230, DSCI 230, FRSC 230,
VGSC 230 |
3-4 |
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Select a minimum of 16 units
from one of the emphasis areas below: |
16 |
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3 Food Processing emphasis |
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ASCI 209, 211, 384, 415; DSCI 231; FSN 204, 244,
270, 285, 304, 330, 334, 335, 341, 444, 474; MCRO 421; PHYS 104; PM 320 |
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4 Communications emphasis |
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AGC 407; AGED 404; ENGL 310, 318; JOUR 203, 205,
312, 320, 331, 342, 407; PSY 201/202; SCOM 301 |
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Nutrition Science Concentration |
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FSN 416 Community
Nutrition |
4 |
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FSN 429 Clinical Nutrition
I |
4 |
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FSN 430 Clinical Nutrition
II |
4 |
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BIO 302 /BIO 351/BIO 303 |
4/5 |
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PHYS 121 College Physics I |
4 |
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ZOO 331, 332 Human
Anatomy/Physiology I, II |
5,5 |
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Advisor approved electives
|
30 |
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1 Most Nutrition majors should take the lower numbered
courses. Students choosing the Nutrition Science concentration may need to take
higher numbered courses, depending on their career goals and advisor-approved
electives. Students selecting CHEM 127 also must take CHEM 128. Students selecting
CHEM 317 also must take CHEM 318. See
advisor.
2 MATH 116 and 117 will substitute for MATH 118
and are taught at a slower pace. Upon completion of both MATH 116 and MATH 117,
a student will receive 4 units of GE credit for Area B1.
3 To earn a Food Science minor, choose FSN 204, FSN
270, FSN 335, and two other courses from this list.
4 To earn an Agricultural Communications minor, choose
AGED 404, JOUR 203, JOUR 205, SCOM 301, and one other course from this list.