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Undergraduate Catalog 2013-2014

Nutrition and Food Science (NFSC)

College of Agriculture and Natural Resources
0112 Skinner Building, 301-405-4520
www.nfsc.umd.edu
Chair: Robert T. Jackson (Acting Chair)
Director: P. McShane (Dietetic Internship), M. Mehta-Gupta (Ext Assoc), Margaret Udahogora (Undergraduate Dietetics Program)
Professors: G. Bean, R. Buchanan, T. Castonguay, R. Jackson, D. Lei, J. Meng, C. Wei (Dean of AGNR), L. Yu
Associate Professors: N. Sahyoun
Assistant Professors: W. Cheng, S. Lee (Asst Prof), A. Pradhan (Asst Prof), Q. Wang
Lecturers: Margaret Udahogora (Dietetics Program Director)
Professors Emeriti: R. Ahrens, P. Moser-Veillon, R. Wiley

Admission to the Major

The majors in Nutrition and Food Science are not limited enrollment programs.  Students may either declare a major in the department at the time of application or transfer into the majors at any time thereafter.  If interested in transferring into a major in NFSC, please contact the departmental office and ask to speak with an advisor.

Requirements for the Major

The department offers three areas of emphasis: dietetics, food science, and nutritional science. Each program provides for competencies in several areas of work; however, each option is designed specifically for certain professional careers.

The Dietetics major develops an understanding and competency in food, nutrition, dietetics management, clinical nutritional care, nutrition education, and community nutrition. The dietetics program is approved by the Commission on Accreditation for Dietetics Education, and qualifies students, after completion of a post-baccalaureate internship, to sit for the national exam to become a registered dietitian.

The Food Science major is concerned with the application of the fundamental principles of the physical, biological, and behavioral sciences and engineering to understand the complex and heterogeneous materials recognized as food. The food science program is approved by the Institute of Food Technologists and prepares students for careers in food industry and food safety.

The Nutritional Science major emphasizes the physical and biological sciences in relation to nutrition and the development of laboratory skills in these areas. Students in this major frequently elect to go on to graduate or medical school.

Grades. All students are required to earn a grade of C- or better in courses applied toward satisfaction of the major. This includes all required courses with a prefix of NFSC, as well as certain required courses in supporting fields. A list of these courses for each program may be obtained from the department office.

COURSE REQUIREMENTS

Base curriculum for all options (54 cr):

 

Course      Credits
NFSC 100 Elements of Nurtition 3
NFSC 112 Food: Science & Technology  3
BSCI 105 Principles of Biology I  4
BSCI 223 General Microbiology  4
CHEM 131 General Chemistry I  3
CHEM 132 General Chemistry I Laboratory  1
CHEM 231 Organic Chemistry I  3
CHEM 232 Organic Chemistry I Laboratory  1
CHEM 241 Organic Chemistry II  3
CHEM 242 Organic Chemistry II Laboratory  1
CHEM 271 General Chemistry and Energetics  2
CHEM 272 General Bioanalytical Chemistry Laboratory  2
ENGL 101 Introduction to Writing  3
ENGL 391 or
   393
Advanced Composition, or
   Technical Writing
 3
MATH 113 College Algebra with Applications  3
  General Education: Social or Political History  3
  General Education: Literature  3
  General Education: Advanced Studies  3
   General Education: History or Theory of Art  3

Additional course requirements for option in Dietetics (66 cr):


Course      Credits
NFSC 315 Nutrition During the Lifecycle 3
NFSC 350 Foodservice Operations  5
NFSC 380 Nutritional Assessment  3
NFSC 440 Advanced Human Nutrition  4
NFSC 460 Medical Nutrition Therapy  4
NFSC 470 Community Nutrition  3
NFSC 491 Issues and Problems in Dietetics  3
BCHM 461 Biochemistry I  3
BCHM 462 Biochemistry II  3
BMGT 364 Management and Organization Theory  3
BSCI 330 Cell Biology and Physiology  4
BSCI 440 Mammalian Physiology  4
EDMS 451 or
   BIOM 301
Intro to Educational Statistics, or
   Biometrics
 3
PSYC 100 (SB) Introduction to Psychology  3
SOCY 100 (SB) Introduction to Sociology  3
COMM 200
(HL/HA/HO)
Critical Thinking and Speaking  3
Elective    3
Restricted Elective *See list below  3
NFSC 421 Food Chemistry  3
NFSC 430 Food Microbiology  3

*NFSC 410, NFSC 425, NFSC 450, BMGT 220, BSCI 222, BSCI 422, COMM 200, EDCP 310, KNES 360, BMGT 360, AREC 350, ENST 333, AREC 250, or alternate course by approval of advisor

Additional course requirements for option in Food Science (66 cr):

Course        Credits
NFSC 398 Food Science Seminar  1
NFSC 412 Food Processing Technology  4
NFSC 414 Mechanics of Food Processing  4
NFSC 421 Food Chemistry lecture  3
NFSC 422 Food Product Research & Development  3
NFSC 423 Food Chemistry lab  3
NFSC430 Food Microbiology lecture  3
NFSC 431 Food Quality Control  3
NFSC 434 Food Microbiology lab  3
NFSC 450 Food and Nutrient Analysis  3
BCHM 463 Biochemistry of Physiology  3
BIOM 301 Introduction to Biometrics  3
COMM 200 Critical Thinking and Speaking  3
MATH 220 Elementary Calculus I  3
MATH 221 Elementary Calculus II  3
PHYS 121 Fundamental of Physics I  4
  General Education: Behavioral and Social Sciences  6
Elective    8
Restricted Elective *See list below  3

*NFSC 410, NFSC 425, NFSC 450, BMGT 220, BSCI 222, BSCI 422, COMM 200, EDCP 310, KNES 360, BMGT 360, BMGT 364, AREC 350, ENST 333, AREC 250, or alternate course by approval of advisor

Additional course requirements for option in Nutritional Science (66cr):

Course       Credits
NFSC 315 Nutrition During the Life Cycle  3
NFSC 421 Food Chemistry lecture  3
NFSC 440 Advanced Human Nutrition  4
NFSC 450 Food and Nutrient Analysis  3
BCHM 461 Biochemistry I  3
BCHM 462 Biochemistry II  3
BCHM 464 Biochemistry lab  2
BCHM 465 Biochemistry III  3
BIOM 301 Introduction to Biometrics  3
BSCI 222 Principles of Genetics  4
BSCI 330 Cell Biology and Physiology  4
BSCI 440 Mammalian Physiology  4
MATH 220 Elementary Calculus I  3
PHYS 121 Fundamentals of Physics I  4
  General Education  6
  General Education  3
  General Education  3
Elective    5
Restricted Elective *See list below  3

*NFSC 380, NFSC 410, NFSC 460, NFSC 470, BSCI 410, BSCI 422, BSCI 430, BSCI 447, or alternate course by approval of advisor
 

Advising

Department advising is mandatory each semester. When planning a course of study, students must consult the Undergraduate Catalog for the year they entered the program and also see an appropriate departmental advisor. Information on advising may be obtained by calling the department office, 301-405-8980.

Student Societies and Professional Organizations

The NFSC Department has two active undergraduate clubs: the Food and Nutrition (FAN) club and the Food Science club, which sponsor outreach activities and speakers on career-related topics, and participate in a variety of social activities. Call 301-405-8980 for more information.

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