Academic Programs > AGNR Academic Departments > NFSC > Undergraduate Programs > Nutritional Science > Nutritional Science Option Four-Year Plan
Nutritional Science Option Four-Year Plan
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PLEASE BE ADVISED:
Students must receive a grade of “C” or better in all listed courses in MATH, CHEM, BSCI, BCHM, NFSC and Restricted Electives. A "D" in any of these courses is not considered passing by the standards of the Department of Nutrition and Food Science. For courses in a sequence, a grade of "C" or better must be earned before the student can proceed to the next course in the sequence.
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Click here for a printable PDF file of the Nutritional Science four-year plan (Adobe Reader is required to view this file). The Nutritional Science curriculum has been updated and the new curriculum will be effective beginning in the Fall of 2010. If you began the Nutritional Science program prior to the Fall of 2010, click here to access the appropriate four-year plan.
The Nutritional Science curriculum consists of the following courses:
Freshman Year
| Course Credits | Course Name |
| Fall Semester | |
| 3 | MATH 113 College Algebra * or 115 Precalculus (CORE FUND MATH) *Must be eligible for MATH111 or higher to register for CHEM131/132 |
| 3 | NFSC 112 Food: Science and Technology (FALL ONLY) |
| 4 | CHEM 131/132 General Chemistry (CORE PL) |
| 3 | ENGL 101 Introduction to Writing (CORE WRITING) |
| 3 | CORE Social or Political History (SH) |
| Spring Semester | |
| 3 | MATH 220 Elementary Calculus I (CORE MS) |
| 3 | NFSC 100 Elements of Nutrition (CORE LS) |
| 3 | CHEM 231/232 Organic Chemistry I |
| 4 | BSCI 105 Principles of Biology I (CORE LL) |
Sophomore Year
| Course Credits | Course Name |
| Fall Semester | |
| 4 | CHEM 241/242 Organic Chemistry II |
| 4 | BSCI 330 Cell Biology and Physiology |
| 3 | CORE Behavioral and Social Sciences (SB) |
| 3 | CORE Literature (HL) |
| Spring Semester | |
| 3 | NFSC 315 Nutrition and the Lifecycle (SPRING ONLY) |
| 4 | CHEM 271/272 General Chemistry and Energetics |
| 4 | BSCI 222 Principles of Genetics |
| 4 | PHYS 121 Fundamentals of Physics I (CORE PL) |
Junior Year
| Course Credits | Course Name |
| Fall Semester | |
| 3 | BCHM 461 Biochemistry I |
| 4 | BSCI 223 General Microbiology (CORE LL) |
| 3 | ENGL 393 Technical Writing (CORE PROF WRITING) |
| 3 | CORE History or Theory of Arts (HA) |
| 3 | CORE Literature, Humanities, or Art (HL, HO or HA) |
| Spring Semester | |
| 3 | BCHM 462 Biochemistry II |
| 2 | BCHM 464 Biochemistry Laboratory |
| 4 | BSCI 440 Mammalian Physiology |
| 3 | BIOM 301 Introduction to Biometrics |
| 3 | CORE Diversity (D) |
Senior Year
| Course Credits | Course Name |
| Fall Semester | |
| 3 | BCHM 465 Biochemistry III |
| 3 | NFSC 421 Food Chemistry |
| 4 | NFSC 440 Advanced Human Nutrition (FALL ONLY) |
| 3 | CORE Behavioral and Social Sciences (SB) |
| 2 | Elective |
| Spring Semester | |
| 3 | NFSC 450 Food and Nutrient Analysis |
| 3 | CORE Advanced Studies (AS) |
| 3 | CORE Advanced Studies (AS) |
| 3 | Elective |
| 3 | Restricted Elective* |
Updated, February 2011
Notes on the Nutritional Science Major
- Advising is mandatory each semester for all NFSC students. The student is responsible for arranging the necessary appointments and for making certain that all requirements have been met for graduation. Ask your faculty advisor about career planning and opportunities.
- Certain required courses are given only once a year. These should be noted as they may be prerequisites for other courses. Students should consult carefully with an advisor each semester.
- In some cases the same course may count for two requirements. When a course is double counted, however, the student only earns credit for one course. An elective may be needed to make up the required credits.
- Students must have Junior standing (at least 56 credits) to register for 300 or 400 level courses.
- Students must receive a grade of "C" or better in all listed courses in MATH, CHEM, PHYS, BCHM, BSCI, NFSC and Restricted Electives. A "D" in any of these courses is not considered passing by the standards of the Department of Nutrition and Food Science. For courses in a sequence, a grade of "C" or better must be earned before the student can proceed to the next course in the sequence.
- Students in the Nutrition and Food Science major are required to take Junior English regardless of their grade in ENGL101.
- PRE-MED/PRE-DENTAL: Students wishing to complete the requirements for the pre-medical school curriculum should must also take MATH 221 (Calculus II) and PHYS 122 (Physics II). BSCI 441 (Mammalian Physiology Laboratory) and BSCI 445 (Neurophysiology) are suggested for optimizing MCAT or DCAT performance but are not required for admittance to medical or dental schools. Contact the Health Professions Advising Office for more information on completing the prerequisites for medical or dental school.
- Opportunities for independent research and practica exist at UMCP, the federal research laboratories and industry, and the Joint Institute for Food Safety and Applied Nutrition. Students should consult their faculty advisor for more information.
- Student organizations include the Food Science Club, the Student Association of Food Engineering, Science and Technology and the Food and Nutrition Club. Activities have included sponsoring speakers, preparing meals for a homeless shelter, field trips, faculty/student potluck dinners, and participating in Visit Maryland Day. For information about the Food Science Club, contact Dr. Martin Lo at ymlo@umd.edu. For information regarding the FAN Club contact Margaret Udahogora at mudahogo@umd.edu
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Last updated: 09/27/2011