Food Science & Human Nutrition: Human Nutrition, BS
for the degree of Bachelor of Science Major in Food Science & Human Nutrition, Human Nutrition Concentration
department website: https://fshn.illinois.edu
department faculty: https://fshn.illinois.edu/directory/faculty/
overview of college admissions & requirements: Agricultural, Consumer & Environmental Sciences
college website: https://aces.illinois.edu/
This program of study provides the background for students who plan to pursue careers in nutrition and related health sciences. This concentration focuses on the field of human nutrition and reflects the growing need to prepare individuals for careers in health and nutrition. For students who expect to pursue advanced degrees in nutritional sciences or professional degrees in medicine, dentistry or law, the human nutrition concentration may be chosen. The concentration emphasizes a strong science background and allows students to obtain a strong human nutrition preparation that is not available elsewhere on campus. For those interested in practicing nutrition or nutrition counseling, please see Dietetics.
for the degree of Bachelor of Science Major in Food Science & Human Nutrition, Human Nutrition Concentration
Prescribed Courses including Campus General Education
| Code | Title | Hours |
|---|---|---|
| Composition I and Speech | ||
| Select one of the following: | 6-7 | |
| Writing and Research and Public Speaking (or equivalent) (see college Composition I requirement) | ||
| Oral & Written Comm I and Oral & Written Comm II | ||
| Advanced Composition | ||
| Select one course from campus approved list of Advanced Composition courses. | 3-4 | |
| Cultural Studies | ||
| Select one course from Western culture, one from non-Western culture, and one from U.S. minority culture from campus approved lists. | 9 | |
| Foreign Language | ||
| Coursework at or above the third level is required for graduation. | ||
| Quantitative Reasoning I | ||
| Select one of the following: 1 | 4-5 | |
| Calculus | ||
| Calculus I | ||
| Calculus for Business I (This course does not count for students in the Food Science Concentration; choose from the other two options.) | ||
| Quantitative Reasoning II | ||
| Select one of the following: | 3-4 | |
| Applied Statistical Methods | ||
| Intro to Applied Statistics | ||
| Economic Statistics I | ||
| Intro to Statistics | ||
| Statistics | ||
| Natural Sciences and Technology | ||
| Chemistry 2 | 3 or 8 | |
| Introductory Chemistry | ||
| General Chemistry I and General Chemistry Lab I | ||
| General Chemistry II and General Chemistry Lab II | ||
| MCB 100 | Introductory Microbiology | 3 |
| MCB 101 | Intro Microbiology Laboratory | 2 |
| Humanities and the Arts | ||
| Select from campus approved list. | 6 | |
| Social and Behavioral Sciences | ||
| Select from campus approved list and/or see individual concentration. 3 | 9 | |
| ACES Prescribed Course | ||
| ACES 101 | Contemporary Issues in ACES | 2 |
| Required Concentration | ||
| Concentration prescribed courses. See specific requirements for each concentration listed below. | ||
| Total Hours 4 | 126 or 130 | |
| 1 | Students in the Food Science Concentration must select from MATH 220 or MATH 221. |
| 2 | Students in the Hospitality Management Concentration must take CHEM 101. All other concentrations take CHEM 102 + 103 & CHEM 104 + 105, which are not required for the Hospitality Management Concentration. |
| 3 | Six hours for Food Science Concentration. |
| 4 | The Food Science Concentration requires a minimum of 130 hours; the Dietetics, Human Nutrition, and Hospitality Management Concentrations each require a minimum of 126 hours. |
| Code | Title | Hours |
|---|---|---|
| Other Natural Science and Technology Required | ||
| CHEM 232 | Elementary Organic Chemistry I | 4 |
| CHEM 233 | Elementary Organic Chem Lab I | 2 |
| MCB 244 | Human Anatomy & Physiology I | 3 |
| MCB 246 | Human Anatomy & Physiology II | 3 |
| MCB 450 | Introductory Biochemistry | 3 |
| Human Nutrition Required | ||
| FSHN 101 | Intro Food Science & Nutrition | 3 |
| FSHN 220 | Principles of Nutrition | 4 |
| FSHN 420 | Nutritional Aspects of Disease | 3 |
| FSHN 426 | Biochemical Nutrition I | 3 |
| FSHN 427 | Biochemical Nutrition II | 3 |
| Select a minimum of two courses from the following list of Restricted Electives: | 6 | |
| Sensory Evaluation of Foods | ||
| Nutrition and the Life Cycle | ||
| Communication in Nutrition | ||
| Business Etiquette | ||
| Strategic Operations Management | ||
| Food Service Sanitation | ||
| Undergraduate Seminar | ||
| Food Chemistry | ||
| Food Analysis | ||
| Pediatric Clinical Nutrition | ||
| Food Marketing | ||
| Community Nutrition | ||
| Nutrition Assessment & Therapy | ||
| Applied Statistical Methods I | ||
| Food Processing Engineering | ||
| Food Processing I | ||
| Principles of Food Technology | ||
| Food & Industrial Microbiology | ||
| Basic Toxicology | ||
| Science electives: A minimum of two science courses, approved by the advisor. Courses cannot be used to fulfill other requirements. | 6 | |
| Elective hours as needed to reach minimum of 126 | ||