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Everyone must eat, but does everyone know the most cost-effective, tasty and healthy way to do so? The Nutrition and Food Science major in MTSU's Department of Human Sciences is designed to train students to apply the science of human nutrition and the art and skills of food preparation to improve health of their clients. Graduates work with people of all ages, cultures, and economic means, in individual and group settings, to select foods to provide adequate nutrition throughout their life cycles. Preparation is also offered for graduates who wish to work for food processors, government agencies, non-government organizations, or pursue graduate studies in food science. Students who want to specialize in dietetics have the option of completing the Didactic Program in Dietetics, the first step required to become a registered dietitian. MTSU’s program is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND).


What We're Doing

Justin Hayes

MTSU student makes lifestyle changes with major

Justin Hayes says that his Nutrition and Food Science major “chose me, instead of me picking the major.” Diagnosed with diabetes at age 21, Justin was faced with making drastic dietary changes. Over the course of 18 months, he implemented a healthier diet, lost 130 pounds, and gained a new perspective on life. The Nutrition and Food Science program at MTSU also is becoming a family tradition: Justin's cousin Abbey Hitt and sister Sara Hayes are proud NFS majors as well. 千蠃官网国际网址

Sarah Turner

Summer intern develops nutrition guides for Cracker Barrel restaurants

Sarah Turner is a Nutrition and Food Science major who got real-world experience at the corporate level at Cracker Barrel during a summer internship where she helped design a new dinner menu nutrition guide, allergen grids and kid’s nutrition guide. The experience introduced her to the unacquainted side of the nutrition world, such as calculating menu calories and detecting allergens that can be harmful to customers.  She also learned Food and Drug Administration restaurant rounding rules, elements of plate appearance and how that affects customer perception, and food cost analysis that is a vital part of running a corporate restaurant chain with over 600 locations nationwide. Turner credits her teachings from MTSU faculty who kept her current on the latest nutrition news and skills she learned in the Innovation Kitchen.


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    2018 MTSU Campus Tour

 
 
 

The major in Nutrition and Food Science offers preparation for careers in community nutrition services; county, state, and federal health departments; food processing; food marketing; and quality control. Examples include

  • Catering manager
  • Food researcher
  • Food-service manager (schools, hospitals, residential care facilities, prisons, etc.)
  • Production manager
  • Public nutrition educator
  • Purchasing manager
  • Quality assurance specialist
  • Restaurant manager and/or owner
  • Sales representative

千蠃官网国际网址The Dietetics concentration can lead to careers as registered dietitians/nutritionists in hospitals and other health care facilities or in private practice. They may work in community and public health settings, academia and research. A growing number of RDs work in the food and nutrition industry, in business, journalism, sports nutrition, and corporate wellness programs

Employers of MTSU alumni include

  • Adams Place
  • Colts Chocolates
  • Cracker Barrel
  • Healthways
  • Middle Tennessee Medical Center
  • Morrison Management Specialists
  • Nashville Metro Public Health Department
  • National HealthCare Corporation
  • Sodexo
  • Spectra Laboratories
  • Stewart County (Tenn.) Schools

Undergraduates in the Nutrition and Food Science major program may pursue a Bachelor of Science (B.S.) degree with a major in Nutrition and Food Science or a concentration in Dietetics.

For complete curriculum details, click on the REQUIREMENTS tab above.

千蠃官网国际网址The Dietetics concentration is a Didactic Program in Dietetics (DPD) accredited by the Accreditation Council for Education in Nutrition and Dietetics in Chicago, Ill. The council, also known as ACEND, is the Academy of Nutrition and Dietetics' accrediting agency for education programs preparing students for careers as registered dietitians (RD) or dietetic technicians, registered (DTR). The program offers preparation for careers in dietetics as nutritionists, clinical or management dietitians, dietitians in private practice, and consulting dietitians. After successfully completing the degree, students receive a verification statement that the DPD requirements have been met, qualifying them to apply for a supervised practice program or dietetic internship. After completing an internship, students must pass the national examination to become registered dietitians and be eligible for licensure as dietitians/nutritionists (L.D.N.) in Tennessee.

 Other majors in the Department of Human Sciences leading to a B.S. are Family and Consumer Studies with two concentrations: Child Development and Family Studies and Family and Consumer Science Education; Interior Design; and Textiles, Merchandising, and Design which includes two concentrations: Apparel Design and Fashion Merchandising.

Undergraduate minors include Nutrition and Food Sciences; Textiles, Merchandising, and Design; and Human Sciences.

Dietetics

Nutrition and Food Science, Dietetics Concentration, B.S.

 
615-898-2090
Lisa Sheehan-Smith
Lisa.Sheehan-Smith@mtsu.edu
 

千蠃官网国际网址The major in Nutrition and Food Science with a Dietetics concentration is a Didactic Program in Dietetics (DPD) accredited by the Accreditation Council for Education in Dietetics and Nutrition of the American Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995, (312) 877-1600, ext. 5400.

Students are required to go through a sequential three-step process to become a Registered Dietitian/Nutritionist (RD/RDN) including

  1. completion of an ACEND accredited DPD, such as the MTSU program. 
  2. completion of an ACEND accredited dietetic internship program.
  3. passing the national examination administered by the Commission on Dietetic Registration.

Note:千蠃官网国际网址 Effective January 1, 2024, the Commission on Dietetic Registration (CDR) will require a minimum of a master's degree to be eligible to take the credentialing exam to become a registered dietitian nutritionist (RDN). In addition, CDR requires that individuals complete coursework and supervised practice in programs accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Graduates who successfully complete the ACEND-accredited DPD at MTSU are eligible to apply to an ACEND-accredited supervised practice program. For more information about educational pathways to become an RDN please visit .

Students with baccalaureate degrees in other areas may complete the DPD requirements at MTSU. Transfer students must meet with the DPD director to determine which courses will be accepted toward the MTSU DPD program. At a minimum all transfer students must complete , , , , , , , , and  at MTSU.

Academic Map

千蠃官网国际网址Following is a printable, suggested four-year schedule of courses:

 

Degree Requirements

General Education (41 hours)

 requirements include courses in Communication, History, Humanities and/or Fine Arts, Mathematics, Natural Sciences, and Social/Behavioral Sciences categories.

The following courses are required by the program and can satisfy the respective General Education requirement:

  • MATH 1530 (Math)
  • SOC 1010 (Soc/Beh Sci)
  • BIOL 2010/BIOL 2011 (Nat Sci)
  • CHEM 1010/1011 or CHEM 1110/1111 (Nat Sci)

Major Requirements (59 hours)

  • CDFS 3320 - Family Relations  3 credit hours  

    CDFS 3320 - Family Relations

    3 credit hours

    千蠃官网国际网址Family systems, giving consideration to interpersonal relationships. The structure, function, and development of families in a changing society and in relation to other social institutions.

  • NFS 1010 - Career Orientation in Dietetics

    2 credit hours

    千蠃官网国际网址Development, scope, and philosophies of human sciences; career opportunities with analysis of interests, aptitudes, and proficiency related to success in dietetics. Lectures, guest speakers, activities, assignments, and quizzes introduce students to the university, college, department, and the dietetics program. Class meets two hours per week.

  • NFS 2220 - Nutrition for the Health Sciences

    3 credit hours

    千蠃官网国际网址Elements of scientific, psychological, sociological bases of nutrition and its relationship to prevention and treatment of degenerative diseases. Emphasis on fostering communication between health care practitioners in assessment and implementation of nutrition care.

  • NFS 3100 - Food and Culture in the United States

    3 credit hours

    Traces development of foods in regions of the U.S. by immigration of ethnic groups or as native to areas. Influence of immigrant cultures and customs on the introduction and development of regional foods. Concepts include food production, supply, and food processing over the last 150 years and the impact on diet.

  • NFS 3200 - Food Science  3 credit hours  

    NFS 3201 - Food Science Lab

    0 credit hours

    千蠃官网国际网址Corequisite: NFS 3200 

  • NFS 3260 - Community Nutrition

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutrition problems and practices in the community; nutrition programs of state and federal agencies; supervised field experiences; preparation of nutrition education materials.

  • NFS 3280 - Sports Nutrition  3 credit hours  

    NFS 3280 - Sports Nutrition

    3 credit hours

    Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutritional needs of individuals who participate on all levels of athletic performance. Emphasis placed on role of nutrients in athletic performance, ergogenic aids used by athletes, nutritional assessment, and nutritional needs of specific types and population groups of athletes.

  • NFS 3400 - Food Safety and Sanitation

    1 credit hour

    千蠃官网国际网址Prerequisite: BIOL 2230 and BIOL 2231 with B or better; junior status. Addresses food safety issues impacting food production, food storage, and food service within the home and food service facilities along with food standards and regulations designed to improve safety of the food supply. Spring only.

  • NFS 4010 - Professional Issues in Dietetics

    2 credit hours

    Prerequisite: NFS 1010 with a B or better. Focuses on the transition from student to professional including preparation for dietetic internships, graduate education, and employment. Offered fall only.

  • NFS 4020 - Senior Seminar in Dietetics

    2 credit hours

    Prerequisite: NFS 4010 with B or better. Examines human sciences from a global perspective and specifically as it pertains to students majoring in Nutrition and Food Science (NFS) with the Dietetics concentration. Identifies skills for success in developing and managing a career. Topics such as resume writing, interviewing, networking, career-life planning, ethics, mentoring, precepting, healthcare delivery systems, and coding and billing addressed. Class meets two hours per week. Offered Spring only.

  • NFS 4210 - Nutrition in Aging

    3 credit hours

    千蠃官网国际网址Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutritional needs of elderly individuals and how these requirements are affected by physiological, pathological, and socioeconomic changes associated with aging. Emphasis placed on assessment, nutrition counseling skills, and resources to assist elderly individuals with adequate nutrient intake.

  • NFS 4240 - Experimental Food Study

    3 credit hours

    Prerequisite: NFS 3200 with grade of B. Corequisite: NFS 4241. Chemical and physical factors affecting the flavor, texture, color, and appearance of food. Emphasis placed on evaluation of sensory qualities of food, using subjective and objective measurements and new food product development. Lecture meets two hours per week; lab meets two hours per week. Offered Spring only.

  • NFS 4250 - Maternal and Child Nutrition

    3 credit hours

    千蠃官网国际网址Prerequisite: NFS 1240 or NFS 2220 with a C or better. Nutritional needs during pregnancy, infancy, and childhood related to physical and mental development. Emphasis on cultural, social, and psychological aspects of the development of food patterns and nutrition education resources.

  • NFS 4270 - Advanced Nutrition I

    3 credit hours

    Prerequisite: NFS 2220 and BIOL 2010/BIOL 2011 and BIOL 2020/BIOL 2021 (with C or better). Advanced study of nutrients, standards for determination of nutrient needs and metabolism of nutrients in the body. Offered Fall only.

  • NFS 4271 - Advanced Nutrition II

    3 credit hours

    Prerequisite: NFS 4270 with C or better. Advanced study of vitamins, minerals, water, and phytochemicals. Emphasis on sources, functions, metabolism, deficiency conditions, and interactions. Offered spring only.

  • NFS 4300 - Medical Nutrition Therapy I

    4 credit hours

    Prerequisite: NFS 2220, NFS 4271, BIOL 2020/BIOL 2021, and CHEM 3530/CHEM 3531 with B or better. Modification of diets in pathological and special conditions. Diseases affecting the cardiac, hepatic, pancreatic, and gastrointestinal systems emphasized. Practice in applying strategies in medical nutrition therapy provided through structured case study format. Meets six hours per week. Offered Fall only.

  • NFS 4305 - Nutrition Coaching and Counseling Skills

    3 credit hours

    Corequisite: NFS 4310. Prerequisite: NFS 4300 with a B or better. Introduces different theories of behavior change and counseling/coaching techniques used to implement these behavior changes. Applies counseling/coaching techniques, behavior change theories, and the nutrition care process by coaching clients toward nutrition-related behavior changes. Offered spring only.

  • NFS 4310 - Medical Nutrition Therapy II

    4 credit hours

    Prerequisite: NFS 4300 with B or better. Modification of diets in pathological and special conditions. Diseases affecting the renal system as well as cancer, diabetes, and metabolic stress emphasized. Practice in applying strategies in medical nutrition therapy provided through case study format, patient simulation, and field placement. Meets six hours per week. Offered Spring only.

  • NFS 4320 - Food Systems Management

    4 credit hours

    Prerequisites: NFS 3200 with B or better and NFS 3400 with B or better. Emphasis on food systems model, sanitation, menu planning, procurement, quantity food production, distribution and service, flow of food, foodservice equipment, and facility design/layout. Combination of lecture and field placement. Six hours per week. Offered Fall only.

  • NFS 4322 - Dietetics Management

    4 credit hours

    Prerequisite: NFS 4320 with B or better. Introduces students to management roles and responsibilities of dietetics professionals. Emphasis on leadership, marketing food and nutrition services, financial management, facilities planning and design, human resource management, work improvement and productivity. Offered Spring only.

Support Courses (34 hours)

  • BIOL 2010 - Human Anatomy and Physiology I  4 credit hours  
  • BIOL 2230 - Microbiology  4 credit hours  

    BIOL 2231 - Microbiology Lab

    0 credit hours

    千蠃官网国际网址Corequisite: BIOL 2230.

OR

  • CHEM 1110 - General Chemistry I  4 credit hours  

OR

  • CHEM 1120 - General Chemistry II  4 credit hours  

    CHEM 1121 - General Chemistry II Lab

    0 credit hours

    Corequisite: CHEM 1120.TBR Common Course: CHEM 1121

  • CHEM 3530 - Principles of Biochemistry  4 credit hours  

    CHEM 3531 - Principles of Biochemistry Lab

    0 credit hours

    Corequisite: CHEM 3530. Lab to accompany CHEM 3530. One three-hour laboratory per week.

 

  • MATH 1530 - Applied Statistics  3 credit hours  

    Nutrition and Food Science

    Nutrition and Food Science, B.S.

     
    615-898-2091
    Janet Colson
    Janet.Colson@mtsu.edu
     

    千蠃官网国际网址The major in Nutrition and Food Science offers preparation for careers in community nutrition services; county, state, and federal health departments; food systems management; food processing; food marketing; and quality control.

    Academic Map

    千蠃官网国际网址Following is a printable, suggested four-year schedule of courses:

     

    Degree Requirements

    General Education (41 hours)

    千蠃官网国际网址 requirements include courses in Communication, History, Humanities and/or Fine Arts, Mathematics, Natural Sciences, and Social/Behavioral Sciences categories. 

    千蠃官网国际网址The following courses are required/recommended by the program and can satisfy the respective General Education requirements:

    • BIOL 2010/BIOL 2011 (Nat Sci)
    • CHEM 1010/CHEM 1011, CHEM 1030/CHEM 1031, or CHEM 1110/CHEM 1111 (Nat Sci) recommended
    • SOC 1010 (Soc/Beh Sci) recommended
    • MATH 1010 (Math) recommended

    Major Requirements (53 hours)

    • CDFS 3320 - Family Relations  3 credit hours  

      CDFS 3320 - Family Relations

      3 credit hours

      千蠃官网国际网址Family systems, giving consideration to interpersonal relationships. The structure, function, and development of families in a changing society and in relation to other social institutions.

    • HSC 1010 - Career Orientation

      1 credit hour

      千蠃官网国际网址Development and scope of Family and Consumer Sciences/Human Sciences as a profession; its wide variety of career opportunities with analysis of interests, aptitudes, proficiency, and education related to success in these areas.

    • HSC 4000 - Senior Seminar  1 credit hour  

      HSC 4000 - Senior Seminar

      1 credit hour

      Prerequisites: HSC 1010 with C or better and senior standing. Examines Family and Consumer Sciences/Human Sciences professions from a global perspective. Identifies skills for success in developing and managing a career. Includes resume and cover letters, leadership, networking, life/work planning, and ethics and professionalism in Human Sciences fields.

    • HSC 4410 - Consumer Economics

      3 credit hours

      Study of the economic system and factors influencing consumer decisions and the marketplace; identifies social, economic, and political forces shaping consumer demands; and analyzes the influence of customs, trends, peer groups, and advertising.

    • NFS 2220 - Nutrition for the Health Sciences

      3 credit hours

      千蠃官网国际网址Elements of scientific, psychological, sociological bases of nutrition and its relationship to prevention and treatment of degenerative diseases. Emphasis on fostering communication between health care practitioners in assessment and implementation of nutrition care.

    • NFS 3100 - Food and Culture in the United States

      3 credit hours

      Traces development of foods in regions of the U.S. by immigration of ethnic groups or as native to areas. Influence of immigrant cultures and customs on the introduction and development of regional foods. Concepts include food production, supply, and food processing over the last 150 years and the impact on diet.

    • NFS 3200 - Food Science  3 credit hours  

      NFS 3201 - Food Science Lab

      0 credit hours

      Corequisite: NFS 3200 

    • NFS 3260 - Community Nutrition

      3 credit hours

      千蠃官网国际网址Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutrition problems and practices in the community; nutrition programs of state and federal agencies; supervised field experiences; preparation of nutrition education materials.

    • NFS 3280 - Sports Nutrition  3 credit hours  

      NFS 3280 - Sports Nutrition

      3 credit hours

      千蠃官网国际网址Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutritional needs of individuals who participate on all levels of athletic performance. Emphasis placed on role of nutrients in athletic performance, ergogenic aids used by athletes, nutritional assessment, and nutritional needs of specific types and population groups of athletes.

    • NFS 4210 - Nutrition in Aging

      3 credit hours

      千蠃官网国际网址Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutritional needs of elderly individuals and how these requirements are affected by physiological, pathological, and socioeconomic changes associated with aging. Emphasis placed on assessment, nutrition counseling skills, and resources to assist elderly individuals with adequate nutrient intake.

    • NFS 4240 - Experimental Food Study

      3 credit hours

      Prerequisite: NFS 3200 with grade of B. Corequisite: NFS 4241. Chemical and physical factors affecting the flavor, texture, color, and appearance of food. Emphasis placed on evaluation of sensory qualities of food, using subjective and objective measurements and new food product development. Lecture meets two hours per week; lab meets two hours per week. Offered Spring only.

    • NFS 4250 - Maternal and Child Nutrition

      3 credit hours

      千蠃官网国际网址Prerequisite: NFS 1240 or NFS 2220 with a C or better. Nutritional needs during pregnancy, infancy, and childhood related to physical and mental development. Emphasis on cultural, social, and psychological aspects of the development of food patterns and nutrition education resources.

    • NFS 4260 - Food Safety Issues from Production to Consumption

      3 credit hours

      (Same as AGBS 4850.) Issues impacting food production, food storage and transportation, food processing, and food consumption within food production facilities, the home, and food service facilities. Consumer concerns evaluated based on risk theory and scientific evaluation of safety, including decision-making through critical thinking. Food standards and regulations designed to improve safety of the food supply discussed.

    • NFS 4270 - Advanced Nutrition I

      3 credit hours

      Prerequisite: NFS 2220 and BIOL 2010/BIOL 2011 and BIOL 2020/BIOL 2021 (with C or better). Advanced study of nutrients, standards for determination of nutrient needs and metabolism of nutrients in the body. Offered Fall only.

    • NFS 4271 - Advanced Nutrition II

      3 credit hours

      Prerequisite: NFS 4270 with C or better. Advanced study of vitamins, minerals, water, and phytochemicals. Emphasis on sources, functions, metabolism, deficiency conditions, and interactions. Offered spring only.

    Choose 12 hours:

    • BIOL 2230 - Microbiology  4 credit hours  

      BIOL 2231 - Microbiology Lab

      0 credit hours

      Corequisite: BIOL 2230.

     

    • CHEM 1120 - General Chemistry II  4 credit hours  

      CHEM 1121 - General Chemistry II Lab

      0 credit hours

      Corequisite: CHEM 1120.TBR Common Course: CHEM 1121

    • CHEM 3530 - Principles of Biochemistry  4 credit hours  

      CHEM 3531 - Principles of Biochemistry Lab

      0 credit hours

      千蠃官网国际网址Corequisite: CHEM 3530. Lab to accompany CHEM 3530. One three-hour laboratory per week.

    • HSC 4102 - Internship: Nutrition and Food Science

      6 credit hours

      千蠃官网国际网址Prerequisites: NFS 3200 and HSC 4430. Permission of department and minimum 2.25 GPA, and specific program area course requirements. Experiential learning opportunity to provide students with supervised professional work experience in their major fields. Minimum of 300 hours at internship site plus seminars.

    • NFS 4100 - Food Service Management for Culinary Arts

      3 credit hours

      Explores the management process of the food service industry. Areas of study include food and beverage operations, facility design, food service marketing, menu planning, and nutritional concerns. 

    • NFS 4500 - Nutrition Education

      3 credit hours

      千蠃官网国际网址Prerequisites: NFS 3260 with C or better, COMM 2200, and ENGL 1020. Introduces theories and skills necessary to design, implement, and evaluation individual and group nutrition education programs.

    • NFS 4570 - Fundamentals of Culinary Arts

      3 credit hours

      (Same as FCSE 4570.) Prerequisite: NFS 3200 with C or better. Fundamentals and basic concepts of culinary arts to include professionalism; mis en place; Escoffier's kitchen brigade system; tools and equipment; knife skills; preparation of sauces and stocks; principles of meat, fish, dairy, and vegetable cookery; garde manger; baking; and presentation of aesthetically appealing plates and buffets.

    Professional Education Auxiliary Course (8 hours)

    • BIOL 2010 - Human Anatomy and Physiology I  4 credit hours  

    Minor (15-18 hours)

    Electives

    • To make 120 hours

    Total hours in program: 120

     

    Curriculum: Nutrition and Food Science

    Curricular listings include requirements in Communication, History, Humanities and/or Fine Arts, Mathematics, Natural Sciences, and Social/Behavioral Sciences categories.

    Freshman

     

    • ENGL 1010 - Expository Writing  3 credit hours  
    • Humanities and/or Fine Arts (2 prefixes) 6 credit hours
    • Social/Behavioral Sciences 3 credit hours
    • NFS 2220 - Nutrition for the Health Sciences

      3 credit hours

      Elements of scientific, psychological, sociological bases of nutrition and its relationship to prevention and treatment of degenerative diseases. Emphasis on fostering communication between health care practitioners in assessment and implementation of nutrition care.

     

    • CHEM 1010 - Introductory General Chemistry I  4 credit hours  
    • NFS 3260 - Community Nutrition

      3 credit hours

      千蠃官网国际网址Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutrition problems and practices in the community; nutrition programs of state and federal agencies; supervised field experiences; preparation of nutrition education materials.

    • NFS 3280 - Sports Nutrition  3 credit hours  

      NFS 3280 - Sports Nutrition

      3 credit hours

      千蠃官网国际网址Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutritional needs of individuals who participate on all levels of athletic performance. Emphasis placed on role of nutrients in athletic performance, ergogenic aids used by athletes, nutritional assessment, and nutritional needs of specific types and population groups of athletes.

    • MATH 1010 - Mathematics for General Studies  3 credit hours  
    • BIOL 2021 - Human Anatomy and Physiology II Lab  0 credit hours  

    Subtotal: 32 Hours

     

    Junior

     

    • HSC 4410 - Consumer Economics

      3 credit hours

      千蠃官网国际网址Study of the economic system and factors influencing consumer decisions and the marketplace; identifies social, economic, and political forces shaping consumer demands; and analyzes the influence of customs, trends, peer groups, and advertising.

    • Minor 3 credit hours
    • Elective 3 credit hours
    • CDFS 3320 - Family Relations  3 credit hours  

      CDFS 3320 - Family Relations

      3 credit hours

      Family systems, giving consideration to interpersonal relationships. The structure, function, and development of families in a changing society and in relation to other social institutions.

    • NFS 3100 - Food and Culture in the United States

      3 credit hours

      Traces development of foods in regions of the U.S. by immigration of ethnic groups or as native to areas. Influence of immigrant cultures and customs on the introduction and development of regional foods. Concepts include food production, supply, and food processing over the last 150 years and the impact on diet.

    • NFS 4210 - Nutrition in Aging

      3 credit hours

      Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutritional needs of elderly individuals and how these requirements are affected by physiological, pathological, and socioeconomic changes associated with aging. Emphasis placed on assessment, nutrition counseling skills, and resources to assist elderly individuals with adequate nutrient intake.

    • NFS 4240 - Experimental Food Study

      3 credit hours

      Prerequisite: NFS 3200 with grade of B. Corequisite: NFS 4241. Chemical and physical factors affecting the flavor, texture, color, and appearance of food. Emphasis placed on evaluation of sensory qualities of food, using subjective and objective measurements and new food product development. Lecture meets two hours per week; lab meets two hours per week. Offered Spring only.

    • NFS 4250 - Maternal and Child Nutrition

      3 credit hours

      Prerequisite: NFS 1240 or NFS 2220 with a C or better. Nutritional needs during pregnancy, infancy, and childhood related to physical and mental development. Emphasis on cultural, social, and psychological aspects of the development of food patterns and nutrition education resources.

    • NFS 4260 - Food Safety Issues from Production to Consumption

      3 credit hours

      (Same as AGBS 4850.) Issues impacting food production, food storage and transportation, food processing, and food consumption within food production facilities, the home, and food service facilities. Consumer concerns evaluated based on risk theory and scientific evaluation of safety, including decision-making through critical thinking. Food standards and regulations designed to improve safety of the food supply discussed.

    • NFS 4270 - Advanced Nutrition I

      3 credit hours

      Prerequisite: NFS 2220 and BIOL 2010/BIOL 2011 and BIOL 2020/BIOL 2021 (with C or better). Advanced study of nutrients, standards for determination of nutrient needs and metabolism of nutrients in the body. Offered Fall only.

    • NFS 4271 - Advanced Nutrition II

      3 credit hours

      Prerequisite: NFS 4270 with C or better. Advanced study of vitamins, minerals, water, and phytochemicals. Emphasis on sources, functions, metabolism, deficiency conditions, and interactions. Offered spring only.

    Subtotal: 33 Hours

    Senior

     

    • HSC 4000 - Senior Seminar  1 credit hour  

      HSC 4000 - Senior Seminar

      1 credit hour

      千蠃官网国际网址Prerequisites: HSC 1010 with C or better and senior standing. Examines Family and Consumer Sciences/Human Sciences professions from a global perspective. Identifies skills for success in developing and managing a career. Includes resume and cover letters, leadership, networking, life/work planning, and ethics and professionalism in Human Sciences fields.

    • Minor 9 credit hours
    • Elective 3 credit hours

    Choose 12 hours

     

    • BIOL 2230 - Microbiology  4 credit hours  

      BIOL 2231 - Microbiology Lab

      0 credit hours

      Corequisite: BIOL 2230.

    • CHEM 1120 - General Chemistry II  4 credit hours  

      CHEM 1121 - General Chemistry II Lab

      0 credit hours

      Corequisite: CHEM 1120.TBR Common Course: CHEM 1121

    • CHEM 3530 - Principles of Biochemistry  4 credit hours  

      CHEM 3531 - Principles of Biochemistry Lab

      0 credit hours

      Corequisite: CHEM 3530. Lab to accompany CHEM 3530. One three-hour laboratory per week.

    • HSC 4102 - Internship: Nutrition and Food Science

      6 credit hours

      千蠃官网国际网址Prerequisites: NFS 3200 and HSC 4430. Permission of department and minimum 2.25 GPA, and specific program area course requirements. Experiential learning opportunity to provide students with supervised professional work experience in their major fields. Minimum of 300 hours at internship site plus seminars.

    • NFS 4100 - Food Service Management for Culinary Arts

      3 credit hours

      Explores the management process of the food service industry. Areas of study include food and beverage operations, facility design, food service marketing, menu planning, and nutritional concerns. 

    • NFS 4500 - Nutrition Education

      3 credit hours

      千蠃官网国际网址Prerequisites: NFS 3260 with C or better, COMM 2200, and ENGL 1020. Introduces theories and skills necessary to design, implement, and evaluation individual and group nutrition education programs.

    • NFS 4570 - Fundamentals of Culinary Arts

      3 credit hours

      (Same as FCSE 4570.) Prerequisite: NFS 3200 with C or better. Fundamentals and basic concepts of culinary arts to include professionalism; mis en place; Escoffier's kitchen brigade system; tools and equipment; knife skills; preparation of sauces and stocks; principles of meat, fish, dairy, and vegetable cookery; garde manger千蠃官网国际网址; baking; and presentation of aesthetically appealing plates and buffets.

    Subtotal: 25 Hours

     

Nutrition and Food Science

NFS 1010 - Career Orientation in Dietetics
2 credit hours

Development, scope, and philosophies of human sciences; career opportunities with analysis of interests, aptitudes, and proficiency related to success in dietetics. Lectures, guest speakers, activities, assignments, and quizzes introduce students to the university, college, department, and the dietetics program. Class meets two hours per week.

NFS 1240 - Principles of Nutrition
3 credit hours

千蠃官网国际网址Fundamentals of normal nutrition and its relationship to health and physical fitness with emphasis on the scientific, psychological, sociological, and economic aspects of nutrition. (Credit not allowed for Nutrition and Food Sciences major.)

NFS 2220 - Nutrition for the Health Sciences
3 credit hours

千蠃官网国际网址Elements of scientific, psychological, sociological bases of nutrition and its relationship to prevention and treatment of degenerative diseases. Emphasis on fostering communication between health care practitioners in assessment and implementation of nutrition care.

NFS 3000 - Nutrition Principles for Physical Activity and Health
3 credit hours

The fundamentals of normal nutrition and its relationships to physical activity, weight management, and health. Restricted to Exercise Science and Athletic Training students.

NFS 3100 - Food and Culture in the United States
3 credit hours

千蠃官网国际网址Traces development of foods in regions of the U.S. by immigration of ethnic groups or as native to areas. Influence of immigrant cultures and customs on the introduction and development of regional foods. Concepts include food production, supply, and food processing over the last 150 years and the impact on diet.

NFS 3200 - Food Science
3 credit hours

Corequisite: NFS 3201. Basic physical and chemical principles, techniques, skills, sanitation, and economics involved in quality food selection, composition, and preparation. Lecture meets for two hours per week; lab meets for three hours per week. Offered Fall only.

NFS 3201 - Food Science Lab
0 credit hours

千蠃官网国际网址Corequisite: NFS 3200 

NFS 3210 - Meal Management
3 credit hours

Functions of management applied to serving nutritionally adequate and aesthetically satisfying meals. Management of human and nonhuman resources in group situations. Five hours per week.

NFS 3260 - Community Nutrition
3 credit hours

Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutrition problems and practices in the community; nutrition programs of state and federal agencies; supervised field experiences; preparation of nutrition education materials.

NFS 3280 - Sports Nutrition
3 credit hours

Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutritional needs of individuals who participate on all levels of athletic performance. Emphasis placed on role of nutrients in athletic performance, ergogenic aids used by athletes, nutritional assessment, and nutritional needs of specific types and population groups of athletes.

NFS 3330 - Nutrition for the Nursing Profession
3 credit hours

千蠃官网国际网址Prerequisite: Acceptance into the MTSU Nursing program. Fundamentals of nutrition and its relationship to the prevention and treatment of disease and special feeding situations for the nursing profession.

NFS 3400 - Food Safety and Sanitation
1 credit hour

Prerequisite: BIOL 2230 and BIOL 2231 with B or better; junior status. Addresses food safety issues impacting food production, food storage, and food service within the home and food service facilities along with food standards and regulations designed to improve safety of the food supply. Spring only.

NFS 4010 - Professional Issues in Dietetics
2 credit hours

Prerequisite: NFS 1010 with a B or better. Focuses on the transition from student to professional including preparation for dietetic internships, graduate education, and employment. Offered fall only.

NFS 4020 - Senior Seminar in Dietetics
2 credit hours

Prerequisite: NFS 4010 with B or better. Examines human sciences from a global perspective and specifically as it pertains to students majoring in Nutrition and Food Science (NFS) with the Dietetics concentration. Identifies skills for success in developing and managing a career. Topics such as resume writing, interviewing, networking, career-life planning, ethics, mentoring, precepting, healthcare delivery systems, and coding and billing addressed. Class meets two hours per week. Offered Spring only.

NFS 4090 - Field Experience in Foods and Nutrition
3 credit hours

Prerequisites: NFS 2220 and permission of instructor; 2.25 GPA. Directed and supervised experience in a specialized area of dietetics or food management. Includes a minimum of 150 hours at the work site.

NFS 4100 - Food Service Management for Culinary Arts
3 credit hours

千蠃官网国际网址Explores the management process of the food service industry. Areas of study include food and beverage operations, facility design, food service marketing, menu planning, and nutritional concerns. 

NFS 4210 - Nutrition in Aging
3 credit hours

Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutritional needs of elderly individuals and how these requirements are affected by physiological, pathological, and socioeconomic changes associated with aging. Emphasis placed on assessment, nutrition counseling skills, and resources to assist elderly individuals with adequate nutrient intake.

NFS 4240 - Experimental Food Study
3 credit hours

Prerequisite: NFS 3200 with grade of B. Corequisite: NFS 4241. Chemical and physical factors affecting the flavor, texture, color, and appearance of food. Emphasis placed on evaluation of sensory qualities of food, using subjective and objective measurements and new food product development. Lecture meets two hours per week; lab meets two hours per week. Offered Spring only.

NFS 4241 - Experimental Food Study Lab
0 credit hours

Corequisite: NFS 4240.

NFS 4250 - Maternal and Child Nutrition
3 credit hours

千蠃官网国际网址Prerequisite: NFS 1240 or NFS 2220 with a C or better. Nutritional needs during pregnancy, infancy, and childhood related to physical and mental development. Emphasis on cultural, social, and psychological aspects of the development of food patterns and nutrition education resources.

NFS 4251 - Nutrition for the Young Child
3 credit hours

千蠃官网国际网址Fundamentals of nutrition with emphasis on its relationship to growth, development, and health during the prenatal period, infancy, and childhood. Geared to Early Childhood Education and Child Development and Family Studies majors.

NFS 4260 - Food Safety Issues from Production to Consumption
3 credit hours

千蠃官网国际网址(Same as AGBS 4850.) Issues impacting food production, food storage and transportation, food processing, and food consumption within food production facilities, the home, and food service facilities. Consumer concerns evaluated based on risk theory and scientific evaluation of safety, including decision-making through critical thinking. Food standards and regulations designed to improve safety of the food supply discussed.

NFS 4270 - Advanced Nutrition I
3 credit hours

Prerequisite: NFS 2220 and BIOL 2010/BIOL 2011 and BIOL 2020/BIOL 2021 (with C or better). Advanced study of nutrients, standards for determination of nutrient needs and metabolism of nutrients in the body. Offered Fall only.

NFS 4271 - Advanced Nutrition II
3 credit hours

Prerequisite: NFS 4270 with C or better. Advanced study of vitamins, minerals, water, and phytochemicals. Emphasis on sources, functions, metabolism, deficiency conditions, and interactions. Offered spring only.

NFS 4300 - Medical Nutrition Therapy I
4 credit hours

Prerequisite: NFS 2220, NFS 4271, BIOL 2020/BIOL 2021, and CHEM 3530/CHEM 3531 with B or better. Modification of diets in pathological and special conditions. Diseases affecting the cardiac, hepatic, pancreatic, and gastrointestinal systems emphasized. Practice in applying strategies in medical nutrition therapy provided through structured case study format. Meets six hours per week. Offered Fall only.

NFS 4305 - Nutrition Coaching and Counseling Skills
3 credit hours

Corequisite: NFS 4310. Prerequisite: NFS 4300 with a B or better. Introduces different theories of behavior change and counseling/coaching techniques used to implement these behavior changes. Applies counseling/coaching techniques, behavior change theories, and the nutrition care process by coaching clients toward nutrition-related behavior changes. Offered spring only.

NFS 4310 - Medical Nutrition Therapy II
4 credit hours

Prerequisite: NFS 4300 with B or better. Modification of diets in pathological and special conditions. Diseases affecting the renal system as well as cancer, diabetes, and metabolic stress emphasized. Practice in applying strategies in medical nutrition therapy provided through case study format, patient simulation, and field placement. Meets six hours per week. Offered Spring only.

NFS 4320 - Food Systems Management
4 credit hours

Prerequisites: NFS 3200 with B or better and NFS 3400 with B or better. Emphasis on food systems model, sanitation, menu planning, procurement, quantity food production, distribution and service, flow of food, foodservice equipment, and facility design/layout. Combination of lecture and field placement. Six hours per week. Offered Fall only.

NFS 4322 - Dietetics Management
4 credit hours

Prerequisite: NFS 4320 with B or better. Introduces students to management roles and responsibilities of dietetics professionals. Emphasis on leadership, marketing food and nutrition services, financial management, facilities planning and design, human resource management, work improvement and productivity. Offered Spring only.

NFS 4500 - Nutrition Education
3 credit hours

Prerequisites: NFS 3260 with C or better, COMM 2200, and ENGL 1020. Introduces theories and skills necessary to design, implement, and evaluation individual and group nutrition education programs.

NFS 4570 - Fundamentals of Culinary Arts
3 credit hours

(Same as FCSE 4570.) Prerequisite: NFS 3200 with C or better. Fundamentals and basic concepts of culinary arts to include professionalism; mis en place; Escoffier's kitchen brigade system; tools and equipment; knife skills; preparation of sauces and stocks; principles of meat, fish, dairy, and vegetable cookery; garde manger千蠃官网国际网址; baking; and presentation of aesthetically appealing plates and buffets.

NFS 4810 - The Food Industry
3 credit hours

(Same as AGBS 4810.) An overview from production to processing to marketing. Covers the current status of the world's largest employer, including where and how foods are produced, distributed, and marketed and where the industry is heading in the future.

Contact Information

Deborah Belcher
deborah.belcher@mtsu.edu

Phone | 615-898-2884
Fax | 千蠃官网国际网址615-898-5130

Who is My Advisor?

Jennifer Austin (A-K)
Jennifer.Austin@mtsu.edu
千蠃官网国际网址615-898-4803 | CKNB 108

Brandie Freeman (L-Z)
Brandie.Freeman@mtsu.edu
615-898-4803 | CKNB 108

Mailing Address

Department of Human Sciences
Middle Tennessee State University
MTSU Box 86
1301 East Main Street
Murfreesboro, TN 37132

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