General Education Core
|
ENGL |
1010 |
Critical Reading & Expository Writing |
3 |
|
ENGL |
1020 |
Critical Thinking & Argumentation |
3 |
|
SPCH |
* |
Oral communication elective |
3 |
|
MATH |
1530 |
Probability & Statistics |
3 |
|
HIST |
2010 |
U.S. to 1877 |
3 |
|
HIST |
2020 |
U.S. since 1877 |
3 |
|
PSYC |
1310 |
Intro to Psychology |
3 |
|
SOCI |
1020 |
Intro to Sociology |
3 |
|
HSCI |
2010/2011 |
Anatomy & Physiology I |
4 |
|
HSCI |
2020/2021 |
Anatomy & Physiology II |
4 |
|
ENGL |
* |
Literature elective |
3 |
|
* |
* |
Fine Arts elective |
3 |
|
* |
* |
Humanities elective |
3 |
|
TOTAL |
41 |
|
ALHE |
2010 |
Intro to Allied Health |
2 |
|
ALHE |
2020 |
Patient Care and Assessment |
3 |
|
ALHE |
4060 |
Research in Allied Health (W,T) |
3 |
|
ALHE |
4070 |
Leadership in Allied Health (O) |
3 |
|
PUBH |
2750 |
Medical Terminology |
3 |
|
CHEM |
1110/1111 |
General Chemistry I (lec/lab) |
4 |
|
ENVH |
3030 |
Law & Ethics for Allied Health |
3 |
|
HSCI |
2230 |
Introduction to Microbiology |
3 |
|
HSCI |
2231 |
Introduction to Microbiology Lab |
1 |
|
TOTAL |
25 |
|
NTFD |
1010 |
Introductory Nutrition |
3 |
|
NTFD |
2420 |
Principles of Nutrition Science |
3 |
| NTFD | 3250 | Nutrition through the Life Cycle | 3 |
|
NTFD |
3430 |
Community Nutrition |
3 |
|
NTFD |
3465 |
Human Nutrition & Metabolism |
3 |
|
NTFD |
3485 |
Basic Skills in Dietetics Practice |
3 |
|
NTFD |
4415 |
Food Systems Administration |
3 |
|
NTFD |
4425 |
Clinical Nutrition I |
3 |
|
NTFD |
4437 |
Clinical Nutrition II |
3 |
|
NTFD |
4447 |
Nutritional Biochemistry |
3 |
|
NTFD |
4465 |
Experimental Food Science |
3 |
|
NTFD |
4475 |
Managing Food Service Operations |
3 |
|
NTFD |
4517 |
Nutrition Education & Counseling |
3 |
| CHEM | 1120/21 | General Chemistry II (lec/lab) | 4 |
|
CHEM |
2010 |
Organic Chem lecture |
3 |
|
CHEM |
2011 |
Organic Chem lab |
2 |
|
MGMT |
4510 |
Human Resources Management |
3 |
|
* |
* |
Guided Elective |
3 |
|
TOTAL |
54 |
||
|
Total for Degree |
120 |