Community Nutrition Curriculum

 

The major in community nutrition is designed to enable students to develop a thorough understanding of nutrition and the ability to communicate those principles to the public. The focus of the major is achieving and maintaining health, emphasizing changing nutritional needs throughout life. Graduates work cooperatively with other professionals in improving the overall health of individuals and communities. To progress and graduate in community nutrition, a student must maintain a minimum grade point average of 2.2 and earn a 'C' or better in all required foods, nutrition, and science courses.

 RECOMMENDED COURSE SEQUENCE

Students may graduate with a degree in Community Nutrition under Options A or B. Both Options allow the graduate to become a licensed nutritionist (LN) in the state of North Dakota. For either option, 125 credits are required for graduation. Additionally, the student must maintain a grade point average of 2.2 or higher and have a grade of "C" or better in all nutrition, foods and science courses taken to fulfill the major. The student may elect either a four semester (+ shown in sequence) or two semester (shown below) chemistry/biochemistry sequence. The student must also complete the remainder of the 39 credits of Essential Studies requirements including: 9 credits Arts & Humanities (minimum of 3 credits Fine Arts), 3 credits Humanities, and a US Diversity Course.

Semester I (16 credit hours)
ENGL 110 College Composition I (3 cr)
PSYC 111 Introduction to Psychology (3 cr)
CHEM 121/L General Chemistry I/Lab+ (4 cr)
MATH 103 College Algebra (3 cr)
NUTR 240 Fundamentals of Nutrition (3 cr) 

Semester II (14/15 credit hours)
ENGL 125 Technical & Business Writing OR ENGL 120 (3 cr)
CHEM 122/L General Chemistry II/Lab+ (4 cr)
N&D 100 Introduction to Nutrition & Dietetics (1 cr)
PSYC 250 Developmental Psychology (4 cr) OR T&L 252 Child Development (3 cr)
*Essential Studies (3 cr)

Semester III (14 credit hours)
ANAT 204/L Anat. for Paramed. Personnel/Lab (5 cr)
RHS 200 Helping Skills in Community Services (3 cr)
COMM 110 Fundamentals of Public Speaking (3 cr)
*Essential Studies (3 cr)

Semester IV (16 credit hours)
MRKT 201 Personal Marketing (3 cr)
CHEM 240/L Survey of Organic Chemistry/Lab+ (5 cr)
N&D 241 Maternal & Child Nutrition (2 cr)
N&D 242 Nutrition in the Aging Process (2 cr)
N&D 335 World Food Patterns (3 cr)
N&D 220 Foodservice Safety & Sanitation (1 cr)

Semester V (15 credit hours)
PPT 301 Human Physiology (4 cr)
COMM 212 Intro to Interpersonal Communications (3 cr)
N&D 341 Community Nutrition I (2 cr)
Option A courses/Option B courses/Elective (3 cr)
*Essential Studies (3 cr)

Semester VI (17/18 credit hours)
BMB 301 Biochemistry+ (3 cr)
SOC 326 Sociological Statistics (3 cr) OR PSYC 241 Introduction to Statistics (4 cr)
N&D 342 Community Nutrition (2 cr)
N&D 441 Advanced Nutrition (4 cr)
Option A courses/Option B courses/Electives (6 cr)

Semester VII (16 credit hours)
N&D 400 Professional Issues (2 cr)
N&D 494 Research in Nutrition & Dietetics (1 cr)
N&D 498 Supervised Practice Experience (4 cr)
- Community Nutrition (180 clock hours)
COMM 366 Business & Professional Speaking (3 cr)
Option A courses/Option B courses/Electives (6 cr)

Semester VIII (15 credit hours)
Option A/Option B courses/Electives (15 cr)

Option A includes
N&D 260 Principles of Foods & Food Science (5 cr)
N&D 340 Foodservice Systems Production (2cr)
- AND N&D 440 Foodservice Systems Mgmt. (2 cr) OR MGMT 300 Principles of Management (3 cr)
N&D 494 Research in Nutrition & Dietetics (2 cr)

Option B includes
SOC 335 The Family (3 cr)
N&D 348 Sports Nutrition (2 cr) OR PEXS 327 Fitness for Life (3 cr)
SOC 355 Drugs and Society (3 cr) OR PPT 315 Human Pharmacology (3 cr) OR PPT 410 Drugs Subject to Abuse (2 cr)
SOC 352 Aging (3 cr) OR PSYC 355 Adulthood and Aging (3 cr)