| ENV 104 – Environmental Issues |
3 |
| NUTR 200 – Food Science Concepts and Food Safety |
3 |
| NUTR 220 – Nutrition |
3 |
| NUTR 238 – Fundamentals of Healthy Cooking |
3 |
| NUTR 342 – Food Systems and Public Health |
3 |
| NUTR 350 – Nutritional Biochemistry |
3 |
| NUTR 400 – Food, Health, and Disease |
3 |
| NUTR 410 – Nutrition Across Seven Continents |
3 |
| NUTR 420 – Designing and Supporting Healthy Communities |
4 |
| NUTR 430 – Innovations and Special Topics in Nutrition |
3 |
| PUB 200 – Foundations of Public Health |
3 |
| PUB 205 – Principles of Epidemiology |
3 |
| PUB 305 – Research Methods |
3 |
| BIO 318 – Nutrition through the Life Cycle |
3 |
| EXS 322 – Bioenergetics and Metabolism |
3 |
| HWOS 424 – Theories of Health Education |
4 |
| SOC 275 – Sociology of Food and Health |
3 |
| One (1) Business elective (BUEC/BUFI/BUMG/BUMK) |
3 |
| CMM 122 – Oral Communication or SPC 100 – Effective Public Speaking |
3 |
| Total |
59 |
| Open elective courses (needed to reach 120 credits) |
Variable |
