2005-2007 Academic Catalog
Foods and Nutrition: Science
Department: Family, Consumer and Nutritional Sciences
Department Chair: Debra Sheats
Program Options: B.A., B.S.
The foods and nutrition: science major is designed to prepare you for graduate school, medical or dental school or physician assistant programs. It combines all the courses in nutrition and food science with an extremely strong science and mathematics base including calculus and physics along with chemistry and biochemistry. The major includes an internship designed with your interests in mind. There are many internship possibilities in the Twin Cities. This major also can be modified to prepare you for graduate school in the social sciences.
The Center for Women, Science and Technology is a resource for foods and nutrition: science majors. It seeks to research and promote women-centered, innovative teaching and learning experiences in science and technology; develop strategies that foster and enable women’s pursuit of science and technology fields at all stages of education; support student-faculty collaborative research and advance the College of St. Catherine’s leadership in preparing teachers and professionals who have a strong grounding in mathematics, science and technology. The Center invites and encourages student involvement. Center projects foster collaboration and include 3M Research Grants that support faculty and students who collaborate in conducting original projects based on mutual interests in science/technology; especially those that encourage interdepartmental work in fields where women are underrepresented such as food science with engineering.
As an entering first year student you will be eligible for one of two scholarships in the amount of $1,000 per year for four years. To compete for this scholarship, you must:
• Maintain at least a 3.0 grade point average
• Participate in extracurricular activities
• Apply and be accepted to St. Kate’s by February 15
See also: Dietetics, Family and Consumer Science, Foodservice Management, Foods and Nutrition in Business, Pre-Med.
(Note: Courses marked with the (+) symbol are offered alternate years.)
FSNU 2900 Food Science
FSNU 3000 Nutrition
FSNU 4210 Experimental Foods +
FSNU 4250 Issues in the American and World Food Supply +
FSNU 4300 Advanced Nutrition
FSNU 4350 Medical Nutrition Therapy I
FSNU 4400 Medical Nutrition Therapy II
FSNU 4604 Internship and/or FSNU 4954 Independent Study
Choose four credits from:
FSNU 2660 Intercultural Foods: Western +
FSNU 2670 Intercultural Foods: Eastern +
FSNU 3250 Sports Nutrition
FSNU 4200 Community Nutrition
FSNU 4752/4 Practicum (2 or 4 credits)
EDUC 3770 Educational Methods in Dietetics and Nutrition
Required supporting courses:
BIOL 1210, 1220 General Biology I and II
BIOL 2200 Introduction to Microbiology
BIOL 2520 Human Anatomy & Physiology II
CHEM 1110, 1120 General Chemistry I, II
CHEM 2010, 2020 Organic Chemistry I, II
CHEM 4400 Biochemistry w/lab or BIOL 3400 Principles of Metabolism: Biochem
MATH 1130 Calculus I (Some medical and dental schools require MATH 1140 Calculus II)
PSYC 1001 General Psychology with Lab
PSYC 2025 Lifespan Developmental Psychology
PSYC 2050 Statistical Methods in Psychology or equivalent
PHIL 3400 Biomedical Ethics
PHYS 1080, 1090 Physics for Health Sciences I, II or PHYS 1110, 1120 Introductory Physics I, II
Foods and nutrition: science majors satisfy the Writing Requirement for Majors and the fourth writing course requirement by completing FSNU 4210 and FSNU 4300. You complete the Liberal Arts and Sciences Core Writing Requirement with two other writing intensive courses (CORE 1000 and CORE 3990).
This page was created on 05/02/2007 and last updated on 05/02/2007.
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