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2019-2020 College Catalog

Online Catalog

Nutrition - A.A. Degree (Transfer)

AN ARTS AND SCIENCES AREA OF CONCENTRATION

APPLICATION CODE 251

For curriculum information, contact the Health Sciences Division—Room HS-236—443-518-1560.

Graduates transfer to the UMD Nutrition and Food Science: Dietetics program where they are trained as Registered Dietitians (R.D.’s). R.D.’s – nutrition experts who focus on the treatment and prevention of disease – work in a variety of settings, including clinical and community nutrition, nutrition counseling, nutrition education and research, wellness, government, public health, and food service management.

Suggested Semester 1

Course NumberTitleCredits
ENGL 121College Composition

3

BIOL 101General Biology

4

MATH 141College Algebra

3

OR

MATH 143Precalculus I

3

PSYC 101General Psychology

3

Gen Ed Core Arts & Humanities Core Group A

3

Suggested Semester 2

Course NumberTitleCredits
BIOL 107Fundamentals of Microbiology

4

OR

BIOL 200Microbiology

4

CHEM 101General Inorganic Chemistry I

4

SOCI 101Introduction to Sociology

3

Gen Ed Core Arts & Humanities Core Group B

3

Core Elective Any General Education Core Course

2

Suggested Semester 3

Course NumberTitleCredits
BIOL 201Genetics

3

BIOL 202Genetics Laboratory

1

CHEM 201Organic Chemistry I

4

NUTR 211Nutrition

3

Gen Ed Core Social & Behavioral Sciences Core Group B

3

Suggested Semester 4

Course NumberTitleCredits
BIOL 205Cell Biology

4

CHEM 202Organic Chemistry II

4

NUTR 212Food: Science and Technology

3

Core Elective Any General Education Core Course

3

Total Credit Hours: 60


The Arts & Humanities Core requirement may alternatively be fulfilled by completing a World Language Sequence plus one of the following courses: SPCH 151THET 102THET 103THET 202THET 241, or WMST 193. Students who choose to complete a World Language Sequence are not required to complete General Education Core Electives.

A graduate should be able to

  1. Demonstrate knowledge of basic sciences related to nutrition, including chemistry, microbiology, biology, and genetics.
  2. Explain the principles and concepts of nutrition, including digestion, absorption, and metabolism of nutrients in the human body.
  3. Explain the relationship between nutrition and disease prevention and treatment.
  4. Evaluate current and/or controversial issues relevant to nutrition.
  5. Identify basic chemical, physical, and microbiological aspects of food and the integration of basic sciences in the food industry.
  6. Illustrate an understanding of ethical principles which guide the practice of nutrition and dietetics.