Home > Academic Departments > NFSC > Undergraduate Programs > Nutritional Science > Required Coursework
Required Coursework - Nutritional Science
The Nutrition major includes courses from a variety of disciplines. You will learn through both didactic and experiential education, group projects and more.
Click here for a printable PDF file of the Nutritional Science Curriculum. Adobe Reader is required to view this file.
The Nutritional Science Curriculum consists of the following courses:
Freshman Year
| Course Credits | Course Name |
| 3 | NFSC 100 Elements of Nutrition |
| 3 | ENGL 101 Introduction to Writing |
| 3 | MATH 113 or 115 Pre-calculus |
| 3 | CORE Social or Political History (SH) |
| 4 | CHEM 131/132 General Chemistry I with Lab |
| 3 | MATH 220 Elementary Calculus I |
| 3 | NFSC 112 Food: Science and Technology |
| 4 | BSCI 105 Principles of Biology I |
| 4 | CHEM 231/232 Organic Chemistry I with Lab |
Sophomore Year
| Course Credits | Course Name |
| 3 | CORE Literature (HL) |
| 3 | CORE Behavioral and Social Sciences (SB) |
| 4 | BSCI 230 Cell Biology and Physiology |
| 4 | CHEM 241/242 Organic Chemistry II with Lab |
| 4 | PHYS 121 Fundamentals of Physics I |
| 3 | NFSC 315 Nutrition and the Lifecycle |
| 4 | BSCI 222 Principles of Genetics |
| 4 | CHEM 271/272 General Chemistry and Energetics |
Junior Year
| Course Credits | Course Name |
| 3 | BCHM 461 Biochemistry I |
| 3 | CORE Literature, Humanities, or Art (HL, HO or HA) |
| 3 | ENGL 393 Technical Writing |
| 4 | BSCI 223 General Microbiology |
| 3 | CORE History or Theory of Arts (HA) |
| 3 | BCHM 462 Biochemistry II |
| 2 | BCHM 464 Biochemistry Laboratory |
| 3 | BIOM 301 Introduction to Biometrics |
| 3 | CORE Diversity |
| 4 | BSCI 440 Vertebrate Physiology |
Senior Year
| Course Credits | Course Name |
| 3 | NFSC 421 Food Chemistry |
| 4 | NFSC 440 Advanced Human Nutrition |
| 3 | BCHM 465 Biochemistry III |
| 3 | CORE Behavioral and Social Sciences (SB) |
| 2 | Elective |
| 3 | CORE Advanced Studies (AS) |
| 3 | Elective |
| 3 | CORE Advanced Studies (AS) |
| 3 | NFSC 450 Food and Nutrient Analysis |
| 3 | Restricted Elective* |
Notes
| CORE | The University of Maryland's general education requirements for undergraduates. Click here for more information on CORE requirements. |
| Restricted Electives | Choose one from: Choose one from: NFSC 460-Medical Nutrition Therapy, BSCI 447-General Endocrinology, BSCI 430-Developmental Biology, BSCI 410-Molecular Genetics, BSCI 413-Recombinant DNA, BSCI 422-Principles of Immunology. |
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.
- 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 Sciences 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 more information, contact nfscinfo@umd.edu
Last updated: 09/13/2007