BS in Family and Consumer Sciences (Nutrition and Food)

Units required for Major: 54

Program Description

The concentration prepares students for careers in the field of nutrition, food management, and food product development and sales. The program emphasizes the role of nutrition and food in individual and family health, connotations of food use, and the management of commercial and noncommercial food systems.

Minimum Grade Requirement

A minimum grade of "C-" is required for all prerequisite courses within and outside the Department.

Note: Students should consult a Department advisor before choosing a concentration.

Program Requirements

Required Core Courses (32 Units)
BIO 10Basic Biological Concepts3
or BIO 20 Biology: A Human Perspective
CHEM 1AGeneral Chemistry I5
or CHEM 6A Introduction to General Chemistry
or CHEM 5 Chemistry for Nurses
FACS 9Food Safety and Sanitation3
FACS 10Nutrition And Wellness3
FACS 11Principles of Food Preparation3
FACS 50The Family and Social Issues 3
FACS 100Research: Methods and Application in Family and Consumer Sciences3
FACS 140Family Resource Management3
FACS 168Senior Seminar3
SOC 8Sense and Nonsense in Social Issues and Research3
or STAT 1 Introduction to Statistics
Required Upper Division Courses (22 Units)
FACS 107Nutrition Education, Communication, and Counseling3
FACS 110Food Production and Sustainability4
FACS 113Nutrition And Metabolism3
Select four of the following:12
Cultural and Social Aspects of Food
Nutrition: Pre-conception Through Childhood
Foodservice Management,Food Service Management
Community Nutrition
Medical Nutrition Therapy I
Medical Nutrition Therapy II
Nutrition: Adolescence Through Older Adulthood
Nutrition Assessment, Methods and Support
Total Units54

Note: BIO 10, CHEM 1A, CHEM 1B, CHEM 20, and STAT 1 are recommended for students who plan to complete the dietetics emphasis or graduate studies in nutrition.