Nutritional Sciences, B.S.

BAHRAM FARAJI, Dr.PH, RDN, LDN, FAND; Interim Program Director, Associate Professor; CYNTHIA TUCKER, PhD, MBA, RD, LDN; Lecturer;

The Nutritional Sciences Program, formerly the Food and Nutrition Program is located in the School of Community Health and Policy. The Program was transferred from the School of Education and Urban Studies when the status of “School” was conferred to the Public Health Program in 2005. The Nutritional Sciences Program is designed for students interested in the field of Dietetics and Food Service Systems. The Program embraces a commitment to enhancing students’ personal and pre-professional development by providing high quality education and experiential learning opportunities. Students gain the knowledge, skills and competencies to meet the challenges and demands for products and services: to conduct evidence-based research and to implement programs to improve the quality of life for individuals, families, communities and nations of the world.

The program is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics. Completion of the program meets the minimum academic requirements for the Academy of Nutrition and Dietetics accredited dietetic internship. A minimum of 120 credits will satisfy the requirements for a major in Nutritional Sciences.

The curriculum includes courses in organic and inorganic chemistry, biochemistry, general biology and microbiology, anatomy and physiology, basic and advanced courses in nutrition and foods, institutional management. The mission of the Dietetics Program at Morgan State University is to prepare highly qualified students from culturally diverse backgrounds with knowledge and skills for success in supervised practice programs, Graduate School or leadership in dietetic practice. The mission embraces the diversity of its student clientele, prepares highly qualified graduates to serve and address priority issues of the local and broader community.

Goals/Objectives:

Enroll, retain, and, graduate a culturally diverse pool of students to meet the critical shortages and underrepresentation in the dietetics profession.
To prepare students with the Foundation Knowledge Requirements and Student Learning Outcomes defined by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) for success in Internship Programs/Supervised Practice and entry into graduate programs.
To prepare students for entry-level positions as food and nutrition professionals in the field of Dietetics.

Required Courses for a Major in Nutritional Sciences

The Nutrition curriculum consists of General Education and University Courses (44 credits), Supporting Courses (39 credits) and Major Courses (37 credits). The courses are listed below in their respective categories.

General Education and University Courses

ENGL 101 - Freshman Composition I 3 Credits (EC)
ENGL 102 - Freshman Composition II 3 Credits (EC)
BIOL 105 - Introductory Biology for Majors I 4 Credits (BP) *
CHEM 105 - Principles of General Chemistry I 4 Credits (BP) *
CHEM 105L - Principles of General Chemistry I 4 Credits **
MATH 113 - Introduction to Mathematical Analysis I 4 Credits (MQ) *
NUSC 160 - Introduction to Nutrition 3 Credits (HH) *
PHIL 109 - Introduction to Critical Thinking 3 Credits (CT)
XXXX - Arts & Humanities Core 6 credits. (AH)
XXXX - Social & Behavioral Science 6 credits. (SB)
XXXX - Contemporary & Global Issues 3 credits. (CI)
XXXX - Computer Literacy Course 3 credits. (IM)
ORCH 109 - Freshman Orientation 1 credits. (U)
PHEC XXX - Physical Education 1 credits. (U)

Total Credits: 44

Note: Letters in parentheses represent General Education Requirements (EC, BP, IM, CI, AH, MQ, CT, SB)
Refer to catalog
(U) Indicates University Requirements
* Satisfies General Education and Nutrition Program requirement
** Required by Nutritional Sciences Program

Required Supporting Courses

BIOL 106 - Introductory Biology for Majors II 4 Credits
BIOL 201 - Anatomy and Physiology I 4 (Major credit not given). Credits ***
BIOL 202 - Anatomy and Physiology II 4 (Major credit not given). Credits ***
BIOL 405 - Microbiology 4 Credits ***
CHEM 106 - Principles of General Chemistry II 4 Credits
CHEM 106L - Principles of General Chemistry II 4 Credits
CHEM 201 - Organic Chemistry for Allied Health Science Majors 4 Credits ***
CHEM 202 - Biochemistry for Allied Health Science Majors 4 Credits ***
ECON 211 - Principles of Economics I 3 Credits (SB) *
MGMT 324 - Organizational Behavior 3 Credits
MKTG 331 - Principles of Marketing 3 Credits
ELECTIVE - XXXXX 2 credits.

Total Credits: 39

* Satisfies General Education and Nutrition Program requirement.
*** Courses must have been completed within the last five years and received a “C” or better grade or it will be subject to review before acceptance.

Major Courses

NUSC 161 - Scientific Principles of Food Selection and Preparation 3 Credits
NUSC 361 - Applied Nutrition 3 Credits
NUSC 362 - Advanced Food Science 4 Credits
NUSC 367 - Nutrition Throughout the Life Cycle 3 Credits
NUSC 462 - Community Nutrition 3 Credits ***
NUSC 463 - Quantity Food Service Systems 4 Credits ***
NUSC 464 - Medical Nutrition Therapy I 3 Credits ***
NUSC 465 - Senior Seminar in Foods and Nutrition 2 Credits ***
NUSC 466 - Food and Nutrition Field Experience 4 Credits ***
NUSC 467 - Medical Nutrition Therapy II 2 Credits ***
NUSC 468 - Statistics 3 Credits ***
NUSC 480 - Research Methods 3 Credits ***

Total Credits: 37

*** Courses must have been completed within the last five years and received a “C” or better grade, or it will be subject to review before acceptance.

In order to qualify for graduation, students must have passed the Program’s Senior Exit Examination, earn a cumulative average of 2.0 GPA or better, and a major average of 2.0 GPA or better with no grades below “C” in all courses. These courses include all the general education and university courses, support and major courses listed above.

NUTRITIONAL SCIENCES does not have a minor.

Suggested Curriculum Sequence

Nutritional Sciences