Nutritional Sciences, B.S.

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The Nutritional Sciences Program, formerly the Food and Nutrition Program is located in the School of Community Health and Policy. 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.

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, and 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.

Mission and Objectives:

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 a 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:

Enroll, retain, and graduate a culturally diverse pool of students to meet the critical shortages and under-representation in the dietetics profession.
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

A minimum of 120 credit hours is required of students pursuing the Nutritional Sciences, B.S. degree. These credit hours are distributed as follows:

General Education and University Requirements 44

Supporting Courses 22 credits

Required Nutritional Science Major Courses 54 credits

TOTAL Credits 120

In order to qualify for graduation, students must pass the program’s senior exit examination, earn a cumulative average of a 0.9 GPA or higher, and a major average of a 3.0 GPA or higher with no grades below a “C” in all courses. Those courses include the general education and university courses, support and major courses listed.

General Education and University Courses

ENGL 101 - Freshman Composition I 3 credits EC
ENGL 102 - Freshman Composition II 3 credits EC
MATH 113 - Introduction to Mathematical Analysis I 4 credits MQ*
NUSC 160 - Introduction to Nutrition 3 credits HH*
XXXX - IM General Education Req. 3 credits IM
CHEM 105 - Principles of General Chemistry I 3 credits BP*
CHEM 105L - Principles of General Chemistry I 1 credits BP*
BIOL 103 - Introductory Biology 4 credits BP*
ECON 211 - Principles of Economics I 3 credits SB*
XXXX - AH General Education Req. 3 credits AH**
XXXX - AH General Education Req. 3 credits AH**
XXXX - SB General Education Req. 3 credits SB**
PHIL 109 - Introduction to Critical Thinking 3 credits CT
XXXX - CI General Education Req. 3 credits CI**
ORCH 109 - Freshmen Orientation for Public Health Major 1 credits
XXXX - PHYS. ED. Activity or FIN 101 or MIND 101 or DSVG 101 or FACS 102 1 credit

Total Credits: 44

* denotes a department required supporting/major required course which may fulfill a general education requirement and must be completed with a grade of “C” or higher

** Strongly suggested/preferred by Nutritional Science Department:

AH - Arts and Humanities: PHIL 220, HUMA 201, HUMA 202 (6 credits)
SB - SOCI 101 (3 credits)
CI - HIST 350

*** 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.

Please see General Education Requirements Distribution Areas for courses that satisfy General Education Requirements where not specified by the department

Required Supporting Courses 22 credits

BIOL 103 - Introductory Biology 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 105 - Principles of General Chemistry I 3 credits **
CHEM 105L - Principles of General Chemistry I 1 credits **
CHEM 106 - Principles of General Chemistry II 3 credits
CHEM 106L - Principles of General Chemistry II 1 credits
ECON 211 - Principles of Economics I 3 credits **
MATH 113 - Introduction to Mathematical Analysis I 4 credits **
MKTG 331 - Principles of Marketing 3 credits
MGBU 324 - Organizational Behavior 3 credits

Total Credits: 22

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

Required Courses for Nutritional Science Majors 54 credits

NUSC 160 - Introduction to Nutrition 3 credits *
NUSC 161 - Scientific Principles of Food Selection and Preparation 3 credits
NUSC 162 - Introduction to Dietetics 2 credits
NUSC 201 - Nutritional Biochemistry and Food Chemistry 4 credits
NUSC 323 - Nutrition Assessment & Counseling w/Lab 4 credits
NUSC 361 - Applied Nutrition 3 credits
NUSC 362 - Advanced Food Science 4 credits
NUSC 365 - Food Systems Management 3 credits
NUSC 367 - Nutrition Throughout the Life Cycle 3 credits
NUSC 461 - Nutrition and Wellness w/Lab 4 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: 54

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

Suggested Curriculum Sequence

Nutritional Sciences Curriculum Sequence