Nutrition and Food Science (B.A.)
This curriculum allows students to major in nutrition and food science while following a broader program in liberal arts, science, and business. The degree requires a less rigorous background in chemistry and other natural science courses than is required for the B.S. degree in this discipline. Employment opportunities include sales, customer relations, university or school food services, industrial and commercial food service systems, hospitals, nursing homes or extended care food service operations.
Admission requirements for this program are satisfied by the general requirements for undergraduate admission to the University. Students contemplating a major program in Nutrition and Food Science should consult with the undergraduate Departmental advisor as soon as possible, and no later than the beginning of the sophomore year. Transfer students should consult with the undergraduate departmental advisor during the semester prior to their transfer.
Candidates must complete 120 credits in course work including satisfaction of the University General Education Requirements and the College of Liberal Arts and Sciences Group Requirements, as well as the departmental major requirements cited below. All course work must be completed in accordance with the regulations of the University and the College governing undergraduate scholarship and degrees.
Course requirements for this bachelor’s degree consist of courses offered by Wayne State University and courses available from local community colleges on a dual enrollment basis with the University. Requirements are as follows:
|University Core Courses|
|BIO 1510||(LS) Basic Life Mechanisms||4|
|BIO 2200||(LS) Introductory Microbiology||5|
|CHM 1220||(PS) General Chemistry I||4|
|CHM 1230||General Chemistry I Laboratory||1|
|CHM 1240||Organic Chemistry I||4|
|CHM 1250||Organic Chemistry I Laboratory||1|
|CHM 2220||Organic Chemistry II||4|
|ECO 2010||(SS) Principles of Microeconomics||3-4|
|MGT 2530||Management of Organizational Behavior||3|
|NFS 2030||(LS) Nutrition and Health||3|
|NFS 2130||Introductory Food Science||3|
|NFS 2140||Introductory Food Science Laboratory||1|
|NFS 2220||Nutrition Laboratory||1|
|NFS 3230||Human Nutrition||3-4|
|NFS 4150||(WI) Advanced Food Science||3|
|NFS 4160||Food Laws and Regulations||3|
|NFS 4230||Macronutrient Metabolism||3|
|NFS 4231||Human Nutrition: Micronutrients||3|
|NFS 5230||Nutrition and Metabolism||3|
|NFS 5250||Nutrition and Disease||4|
|NFS 5350||Organization and Management of Food Service Systems||4|
|NFS 6850||Controversial Issues||2|
|PSY 1020||(LS) Elements of Psychology||3|
|STA 1020||Elementary Statistics||3|
Community College Courses
Candidates for the degree may complete a course in one of the following areas: sanitation, food management, quantity food purchasing, and quantity food production. As many as four credits from these courses can be applied to the degree either by transfer from previous community college work or by concurrent enrollment with a local community college. For an approved list of courses from area institutions, consult the Department.
Nutrition and Food Science Honors Program
Admission: A minimum grade point average (g.p.a.) of 3.3 is required for enrollment in the Department of Nutrition and Food Science Honors program. Prospective Honors students should consult with an advisor in the Department during the freshman year. Transfer students or others with a Nutrition and Food Science g.p.a. of 3.5 may be accepted into the program without having taken the NFS 3230 Honors section.
- Enroll in the Honors section of NFS 3230.
- Complete at least one 4000-level Honors Program seminar.
- Complete at least three credits in an independent research project (NFS 5990).
- Complete at least fifteen credits in honors-designated course work, including the above. The additional course work may be obtained in this department by taking an Honors option of upper-level NFS courses, or in any other department of the College.
Students must have an overall grade point average of 3.3 and maintain an overall grade point average of at least 3.0 in the major to be awarded the Honors Degree.
'AGRADE’ Program (Accelerated Graduate Enrollment)
Qualified seniors in Nutrition and Food Science having not less than a 3.5 g.p.a. may enroll simultaneously in the undergraduate and graduate program and apply a maximum of sixteen credits towards both the bachelor’s and master’s degrees in nutrition and food science. Students may apply for the program as soon as they complete ninety credits towards the undergraduate degree. Graduate courses taken as part of the ‘AGRADE’ Program are assessed undergraduate rate tuition. Contact the Department for further information.