Nutritional science looks at the connection between diet and health. Students learn how diet can play a crucial role in the cause, treatment, and prevention of many diseases. There are degree program focuses within nutritional science:
- Pre-health and research coursework prepares students for work in research laboratories, graduate study in nutrition or biological sciences, or entrance into health professional programs, such as medical, dental, physician assistant, and pharmacy schools. Students gain a strong science education along with human nutrition expertise.
- Health coach and nutrition and wellness coursework prepares students for work positions in program planning and evaluation for community, public health, non-profit, and corporate wellness programs addressing the growing public interest in nutrition, wellness, and preventative health. Students learn about the role of nutrition and healthy eating for disease prevention and wellness.
The department also offers a nutrition minor.
Student Learning Outcomes
Upon graduation, students should be able to:
- Communicate effectively in their field of study using written, oral, visual and/or electronic forms.
- Demonstrate proficiency in ethical data collection and interpretation, literature review and citation, critical thinking and problem solving.
- Participate effectively in a group or team.
- Integrate creativity, innovation, or entrepreneurship in ways that produce value.
- Describe sociocultural competence relative to diversity, equity and/or inclusion.
- Explain how human activities impact the natural environment and how societies are affected.
- Meet program specific learning outcomes for the Nutritional Science major.
Degree Requirements
Administered by the Department of Food Science and Human Nutrition
- Pre-Health and Research Program Focus
- Health Coach Program Focus
- Nutrition and Wellness Program Focus
PRE-HEALTH AND RESEARCH PROGRAM FOCUS
Total Degree Requirement: 120 cr.
Students must fulfill International Perspectives and U.S. Diversity requirements by selecting coursework from approved lists. These courses may also be used to fulfill other area requirements. Only 65 cr. from a two-year institution may apply to the degree which may include up to 16 technical cr.; 9 P-NP cr. of electives; 2.00 minimum GPA.
International Perspectives: 3 cr.
U.S. Diversity: 3 cr.
Communications and Library: 13 cr.
| ENGL 1500 | Critical Thinking and Communication | 3 |
| ENGL 2500 | Written, Oral, Visual, and Electronic Composition | 3 |
| Select from: | 3 | |
| Business Communication | ||
| Proposal and Report Writing | ||
| Technical Communication | ||
| LIB 1600 | Introduction to College Level Research | 1 |
| SPCM 2120 | Fundamentals of Public Speaking | 3 |
| Total Credits | 13 | |
Humanities and Social Sciences: 6-12 cr.
| Select Humanities courses from approved list | 3 | |
| Select Social Science course from approved list | 3 | |
| If HSCI student, select: | 6 | |
Additional Humanities course | ||
Additional Humanities or Social Science course | ||
Ethics: 3 cr.
| FSHN 3420 | World Food Issues: Past and Present | 3 |
Mathematical Sciences: 6-12 cr.
| Select at least 3 credits from: | 3-8 | |
| College Algebra | ||
| Preparation for Calculus | ||
| Survey of Calculus | ||
| Calculus I | ||
| Calculus I and Calculus II | ||
| Select at least 3 credits from: | 3-4 | |
| Principles of Statistics | ||
| Introduction to Statistics | ||
| Total Credits | 6-12 | |
Physical Sciences: 13 cr.
| CHEM 1770 | General Chemistry I | 4 |
| CHEM 1770L | Laboratory in General Chemistry I | 1 |
| CHEM 1780 | General Chemistry II | 3 |
| CHEM 1780L | Laboratory in College Chemistry II | 1 |
| CHEM 2310 | Elementary Organic Chemistry | 3 |
| or CHEM 3310 | Organic Chemistry I | |
| CHEM 2310L | Laboratory in Elementary Organic Chemistry | 1 |
| or CHEM 3310L | Laboratory in Organic Chemistry I | |
| Total Credits | 13 | |
Biological Sciences: 24-29 cr.
| BIOL 2110 | Principles of Biology I | 3 |
| BIOL 2110L | Principles of Biology Laboratory I | 1 |
| BIOL 2120 | Principles of Biology II | 3 |
| BIOL 2120L | Principles of Biology Laboratory II | 1 |
| BIOL 2550 | Fundamentals of Human Anatomy | 3 |
| BIOL 2550L | Fundamentals of Human Anatomy Laboratory | 1 |
| Select at least 3 credits from: | 3-4 | |
| Fundamentals of Human Physiology and Fundamentals of Human Physiology Laboratory | ||
or BIOL 3350 | Principles of Human and Other Animal Physiology | |
| BIOL 3130 | Principles of Genetics | 3 |
| Select at least 3 credits from: | 3-6 | |
| Survey of Biochemistry | ||
| Principles of Biochemistry | ||
| Biochemistry I and Biochemistry II | ||
| MICRO 2010 | Introduction to Microbiology | 2-3 |
| or MICRO 3020 | Biology of Microorganisms | |
| MICRO 2010L | Introductory Microbiology Laboratory | 1 |
| or MICRO 3020L | Microbiology Laboratory | |
| Total Credits | 24-29 | |
Food Science and Human Nutrition: 30 cr.
| FSHN 1100 | Professional and Educational Preparation | 1 |
| FSHN 1670 | Introductory Human Nutrition and Health | 3 |
| FSHN 2650 | Nutrition for Active and Healthy Lifestyles | 3 |
| FSHN 3600 | Advanced Nutrition and the Regulation of Metabolism in Health and Disease | 3 |
| FSHN 3610 | Nutrition and Health Assessment | 2 |
| FSHN 3620 | Nutrition and Health Throughout the Lifecycle | 3 |
| FSHN 4670 | Molecular Basis of Nutrition in Disease Etiology and Health Promotion | 3 |
| FSHN 4920 | Research Concepts in Human Nutrition | 2 |
| Select at least 10 additional credits from: | 10 | |
| Contemporary Issues in Food Science and Human Nutrition | ||
| Scientific Study of Food and Advanced Food Preparation Laboratory (or FSHN 1150 lab) | ||
| The US Food System | ||
FSHN 2670X | Clinical Perspectives on Human Nutrition and Health | |
| Nutrigenomics: From Basic Science to Translational Impact | ||
| Nutrition and Prevention of Chronic Disease | ||
| Obesity and Health | ||
| Medical Terminology for Health Professionals | ||
| U.S. Health Systems and Policy | ||
| Global Nutrition, Health and Sustainability | ||
| Medical Nutrition and Disease I | ||
| Community Nutrition and Health | ||
| Medical Nutrition and Disease II | ||
| Nutrition Counseling and Education Methods | ||
| Independent Study: Nutrition | ||
| Undergraduate Research | ||
| Biochemical and Physiological Basis of Nutrition: Macronutrients and Micronutrients | ||
| Nutrition and Epigenetic Regulation of Gene Expression | ||
| Principles of Molecular Cell Biology | ||
| Organic Chemistry II | ||
| Laboratory in Organic Chemistry II | ||
| General Physics I and General Physics I Laboratory | ||
| Introduction to Classical Physics I and Introduction to Classical Physics I Laboratory | ||
| General Physics II and General Physics II Laboratory | ||
| Introduction to Classical Physics II and Introduction to Classical Physics II Laboratory | ||
| Total Credits | 30 | |
Electives: 2-25 cr. Select from any university coursework to earn at least 120 total credits. Students planning to apply to health professional programs should review entrance requirements and select appropriate courses as electives.
Concurrent B.S. and M.S. Program: Well-qualified students in Nutritional Science, pre-health and research option, who are interested in graduate study may apply for concurrent enrollment in the Graduate College to simultaneously pursue both a Bachelor of Science (B.S.) degree in Nutritional Science and a Master of Science (M.S.) degree in Nutritional Sciences. For more information, refer to www.fshn.hs.iastate.edu
HEALTH COACH / NUTRITION & WELLNESS PROGRAM FOCUS
Total Degree Requirement: 120 cr.
Students must fulfill International Perspectives and U.S. Diversity requirements by selecting coursework from approved lists. These courses may also be used to fulfill other area requirements. Only 65 cr. from a two-year institution may apply to the degree which may include up to 16 technical cr.; 9 P-NP cr. of electives; 2.00 minimum GPA.
International Perspectives: 3 cr.
U.S. Diversity: 3 cr.
Communications/Library: 10 cr.
| ENGL 1500 | Critical Thinking and Communication | 3 |
| ENGL 2500 | Written, Oral, Visual, and Electronic Composition | 3 |
| LIB 1600 | Introduction to College Level Research | 1 |
| SPCM 2120 | Fundamentals of Public Speaking | 3 |
| Total Credits | 10 | |
Humanities and Social Sciences: 12-15 cr.
| Select Humanities course from approved list | 3 | |
| PSYCH 1010 | Introduction to Psychology | 3 |
| or PSYCH 2300 | Developmental Psychology | |
| SOC 1340 | Introduction to Sociology | 3 |
| FSHN 3420 | World Food Issues: Past and Present (this course can also meet the IP requirement) | 3 |
| If HSCI student, select additional Humanities course | 3 | |
Mathematical Sciences: 6-8 cr.
| Select at least 3 credits from: | 3-4 | |
| College Algebra | ||
| Preparation for Calculus | ||
| Survey of Calculus | ||
| Calculus I | ||
| Select at least 3 credits from: | 3-4 | |
| Principles of Statistics | ||
| Introduction to Statistics | ||
| Total Credits | 6-8 | |
Physical Sciences: 5 cr.
| CHEM 1630 | College Chemistry | 4 |
| or CHEM 1770 | General Chemistry I | |
| CHEM 1630L | Laboratory in College Chemistry | 1 |
| or CHEM 1770L | Laboratory in General Chemistry I | |
| Total Credits | 5 | |
Biological Sciences: 18-19 cr.
| BIOL 2110 | Principles of Biology I | 3 |
| BIOL 2110L | Principles of Biology Laboratory I | 1 |
| BIOL 2120 | Principles of Biology II | 3 |
| BIOL 2120L | Principles of Biology Laboratory II | 1 |
| BIOL 2550 | Fundamentals of Human Anatomy | 3 |
| BIOL 2550L | Fundamentals of Human Anatomy Laboratory | 1 |
| BIOL 2560 & 2560L | Fundamentals of Human Physiology and Fundamentals of Human Physiology Laboratory | 3-4 |
| or BIOL 3350 | Principles of Human and Other Animal Physiology | |
| MICRO 2010 | Introduction to Microbiology | 2 |
| MICRO 2010L | Introductory Microbiology Laboratory | 1 |
| Total Credits | 18-19 | |
Food Systems: 8 cr.
| FSHN 2420 | The US Food System | 3 |
| FSHN 3420 | World Food Issues: Past and Present (course shown above) | 3 |
| FSHN 4420 | Issues in Food and Society | 2 |
| Total Credits | 8 | |
Food Science and Human Nutrition: 34 cr.
| FSHN 1010 | Food and the Consumer | 3 |
| FSHN 1100 | Professional and Educational Preparation | 1 |
| FSHN 1110 | Fundamentals of Food Preparation | 2 |
| FSHN 1150 | Food Preparation Laboratory | 1 |
| FSHN 1670 | Introductory Human Nutrition and Health | 3 |
| FSHN 2030 | Contemporary Issues in Food Science and Human Nutrition | 1 |
| FSHN 2640 | Fundamentals of Nutritional Biochemistry | 3 |
| or BBMB 3010 | Survey of Biochemistry | |
| FSHN 2650 | Nutrition for Active and Healthy Lifestyles | 3 |
| FSHN 3610 | Nutrition and Health Assessment | 2 |
| FSHN 3640 | Nutrition and Prevention of Chronic Disease | 3 |
| FSHN 3650 | Obesity and Health | 3 |
| FSHN 4300 | U.S. Health Systems and Policy | 2 |
| FSHN 4450 | Strategies for Personal Food Waste Reduction | 1 |
| FSHN 4630 | Community Nutrition and Health | 3 |
| COMST 4500B | Special Topics in Communication Studies: Health Communication | 3 |
| Total Credits | 34 | |
Additional courses for Health Coach Program Focus: 18 credits
| KIN 2580 | Principles of Physical Fitness and Conditioning | 2 |
| KIN 3580 | Exercise Physiology | 3 |
| KIN 4580 | Principles of Fitness Assessment and Exercise Prescription | 4 |
| PSYCH 1010 | Introduction to Psychology | 3 |
| or PSYCH 2300 | Developmental Psychology | |
| PSYCH 4220 | Counseling Theories and Techniques | 3 |
| PSYCH 4850 | Health Psychology | 3 |
| Total Credits | 18 | |
Select additional electives to reach 120 total semester credits.
Additional courses for Nutrition & Wellness Program Focus: 18-30 credits of electives
At least 9 credits of electives must be 3000-4000 level courses. Select from any university coursework to earn at least 120 total credits.
NOTE:
Students are encouraged to pursue a minor, such as:
- Communication studies
- Culinary food science
- Entrepreneurship
- Environmental studies
- Event management
- Exercise science
- Global health
- Health promotion
- Hospitality management
- Human development and family studies
- Leadership studies
- Sustainability
Nutritional Science, B.S.
Program Focus: Health Coach1, Nutrition & Wellness2
| First Year | |||
|---|---|---|---|
| Fall | Credits | Spring | Credits |
| FSHN 1100 | 1 | FSHN 1010 | 3 |
| FSHN 1670 | 3 | CHEM 1630 or 1770 | 4 |
| MATH 1400, 1430, 1600, or 1650 | 3-4 | CHEM 1630L or 1770L | 1 |
| BIOL 2110 | 3 | BIOL 2120 | 3 |
| BIOL 2110L | 1 | BIOL 2120L | 1 |
| ENGL 1500 | 3 | Course based on program focus: | 3 |
| LIB 1600 | 1 | PSYCH 1010 or 23001 | |
Elective2 | |||
| 15-16 | 15 | ||
| Second Year | |||
| Fall | Credits | Spring | Credits |
| MICRO 2010 | 2 | FSHN 2030 | 1 |
| MICRO 2010L | 1 | FSHN 2420 | 3 |
| FSHN 2640 | 3 | FSHN 2650 | 3 |
| BIOL 2550 | 3 | BIOL 2560 and 2560L, or 3350 | 3-4 |
| BIOL 2550L | 1 | FSHN 1110 | 2 |
| ENGL 2500 | 3 | FSHN 1150 | 1 |
| Course based on program focus: | 2-3 | ||
Elective2 | |||
| 15-16 | 13-14 | ||
| Third Year | |||
| Fall | Credits | Spring | Credits |
| FSHN 3640 | 3 | FSHN 3420 | 3 |
| PSYCH 1010 or 2300 | 3 | FSHN 3610 | 2 |
| SPCM 2120 | 3 | FSHN 3650 | 3 |
| STAT 1040 or 1010 | 3-4 | COMST 4500B | 3 |
| Course based on program focus: | 3 | Humanities (HSCI) or elective (AGLS) | 3 |
| Course based on program focus: | 3 | ||
Elective2 | |||
3000-4000 level elective2 | |||
| 15-16 | 17 | ||
| Fourth Year | |||
| Fall | Credits | Spring | Credits |
| FSHN 4420 | 2 | FSHN 4450 | 1 |
| FSHN 4630 | 3 | FSHN 4300 | 2 |
| Humanities | 3 | Course based on program focus: | 3 |
| SOC 1340 | 3 | ||
| Course based on program focus: | 3 | 3000-4000 level elective2 | |
| U.S. Diversity | 3 | ||
3000-4000 level elective2 | Electives (choose electives to total at least 120 credits) | 4-6 | |
| 14 | 13-15 | ||
- 1, 2
Courses for program focus: Health Coach1, Nutrition & Wellness2
- Note:
This sequence is only an example. The number of credits taken each semester should be based on the individual student's situation. Factors that may affect credit hours per semester include student ability, employment, health, activities, and grade point consideration.
Nutritional Science, B.S.
Program Focus: Pre-Health & Research
| First Year | |||
|---|---|---|---|
| Fall | Credits | Spring | Credits |
| FSHN 1100 | 1 | FSHN 1670 | 3 |
| CHEM 1770 | 4 | CHEM 1780 | 3 |
| CHEM 1770L | 1 | CHEM 1780L | 1 |
| BIOL 2110 | 3 | BIOL 2120 | 3 |
| BIOL 2110L | 1 | BIOL 2120L | 1 |
| ENGL 1500 | 3 | MATH 1400, 1430, 1600, or 1650 | 3-4 |
| LIB 1600 | 1 | ||
| Humanities | 3 | ||
| 17 | 14-15 | ||
| Second Year | |||
| Fall | Credits | Spring | Credits |
| CHEM 2310 or 3310 | 3 | FSHN 2650 | 3 |
| CHEM 2310L or 3310L | 1 | BBMB 3010 or 3160, or BBMB 4040 and 4050 the next year | 3 |
| BIOL 3130 | 3 | Social Science | 3 |
| STAT 1010 or 1040 | 3-4 | Humanities (HSCI) or elective | 3 |
| ENGL 2500 | 3 | Elective* | 3 |
| SPCM 2120 | 3 | ||
| 16-17 | 15 | ||
| Third Year | |||
| Fall | Credits | Spring | Credits |
| BIOL 2550 | 3 | BIOL 2560 and 2560L, or 3350 | 3-4 |
| BIOL 2550L | 1 | FSHN 3610 | 2 |
| FSHN 3600 | 3 | FSHN 3620 | 3 |
| FSHN 3420 | 3 | Humanities/Social Sci. (HSCI) or elective (AGLS)* | 3 |
| MICRO 2010 or 3020 | 2-3 | Additional course from approved list** | 3 |
| MICRO 2010L or 3020L | 1 | ||
| Elective* | 3 | ||
| 16-17 | 14-15 | ||
| Fourth Year | |||
| Fall | Credits | Spring | Credits |
| FSHN 4920 | 2 | FSHN 4670 | 3 |
| Additional course from approved list** | 3 | ENGL 3020, 3090, or 3140 | 3 |
| Additional course from approved list** | 3 | US Diversity (if not already taken) or elective* | 3 |
| Additional course from approved list** | 1 | Elective* | 3-4 |
| Elective* | 3 | Elective* | 3 |
| Elective* | 3 | ||
| 15 | 15-16 | ||
- *
Choose elective courses to total equal to or greater than 120 credits.
- **
Select at least 10 additional credits from: BIOL 3140; CHEM 3320, CHEM 3320L; FSHN 2140 with lab (FSHN 1150 or FSHN 2150); FSHN 2030, FSHN 2420, FSHN 2670X, FSHN 3010, FSHN 3640, FSHN 3650, FSHN 3670, FSHN 4300, FSHN 4600, FSHN 4610, FSHN 4630, FSHN 4640, FSHN 4660, FSHN 4900C, FSHN 4990; NUTRS 5010, NUTRS 5040; PHYS 1310 or PHYS 2310/PHYS 2310L; PHYS 1320 or PHYS 2320/PHYS 2320L.
- Note:
This sequence is only an example. The number of credits taken each semester should be based on the individual student's situation. Factors that may affect credit hours per semester include student ability, employment, health, activities, and grade point consideration.
More information on the Nutrition minor can be found here: http://catalog.iastate.edu/collegeofagricultureandlifesciences/foodscienceandhumannutrition/#undergraduateminortext.
The Department of Food Science and Human Nutrition offers a Master of Science (M.S.) and Doctor of Philosophy (Ph.D.) in Nutritional Sciences. More information can be found here: https://www.grad-college.iastate.edu/academics/programs/apresults.php?id=84.