BS in Nutrition, Coordinated Program
Degree Requirements—BS in Nutrition, Coordinated Program Concentration
To earn a Bachelor of Science in Nutrition degree from UIC, students need to complete university, college, and department degree requirements. The Department of Kinesiology and Nutrition degree requirements for the Coordinated Program concentration are outlined below. Students should consult the College of Applied Health Sciences section for additional degree requirements and college academic policies.
| Code | Title | Hours |
|---|---|---|
| Summary of Requirements | ||
| Pre-Nutrition Course Requirements | 65 | |
| Coordinated Program Required Courses | 67 | |
| Total Hours | 132 | |
Degree Requirements—Both Concentrations
Note: Students who do not place into certain courses or do not carefully plan sequential course work should expect to take summer session courses or possibly take longer than two years to complete the pre-nutrition course work. Students should seek advising from the Department of Kinesiology and Nutrition for advice on course planning.
Pre-Nutrition Course Requirements
| Code | Title | Hours |
|---|---|---|
| Required Courses | ||
| ENGL 160 | Academic Writing I: Writing in Academic and Public Contexts | 3 |
| ENGL 161 | Academic Writing II: Writing for Inquiry and Research | 3 |
| COMM 100 | Fundamentals of Human Communication | 3 |
| Understanding the Creative Arts course b | 3 | |
| Understanding the Past course b | 3 | |
| PSCH 100 | Introduction to Psychology a | 4 |
| SOC 100 | Introduction to Sociology a,c | 3 |
| CHEM 122 | General Chemistry I Lecture | 4 |
| CHEM 123 | General Chemistry Laboratory I d,e | 1 |
| CHEM 124 | General Chemistry II Lecture | 4 |
| CHEM 125 | General Chemistry Laboratory II d,e | 1 |
| CHEM 232 | Organic Chemistry I | 4 |
| CHEM/BIOS 352 | Introductory Biochemistry | 3 |
| BIOS 100 | Biology of Cells and Organisms d | 5 |
| MATH 121 | Precalculus Mathematics f | 5 |
| HN 110 | Foods | 3 |
| HN 196 | Nutrition | 3 |
| KN 251 | Human Physiological Anatomy I | 5 |
| KN 252 | Human Physiological Anatomy II | 5 |
| Total Hours | 65 | |
| a | This course is approved for the Understanding the Individual and Society General Education category. |
| b | Students should consult the General Education section of the catalog for a list approved courses in this category. |
| c | This course is approved for the Understanding U.S. Society General Education category. |
| d | This course is approved for the Analyzing the Natural World General Education category. |
| e | General Education credit is given for successful completion of both CHEM 122 and CHEM 123 or CHEM 124 and CHEM 125. |
| f | Completion of MATH 121 may be satisfied through placement exam or CLEP. |
Degree Requirements—Coordinated Program
Coordinated Program Required Courses
| Code | Title | Hours |
|---|---|---|
| Required Courses | ||
| HN 190 | Introduction to Dietetics | 1 |
| HN 200 | Nutritional Assessment | 3 |
| HN 202 | Culture and Food a | 2 |
| HN 300 | Science of Foods | 3 |
| HN 306 | Nutrition Education | 4 |
| HN 308 | Nutrition Science I | 3 |
| HN 309 | Nutrition Science II | 3 |
| HN 311 | Nutrition During the Life Cycle | 3 |
| HN 313 | Introduction to Community Nutrition | 3 |
| HN 318 | Genetic, Molecular and Cellular Mechanisms of Chronic Diseases | 3 |
| HN 320 | Clinical Nutrition I | 4 |
| HN 330 | Quantity Food Production | 3 |
| HN 332 | Food Service Management | 2 |
| HN 355 | Supervised Practice I | 8 |
| HN 420 | Clinical Nutrition II | 2 |
| HN 422 | Clinical Nutrition III | 2 |
| HN 440 | The Research Process | 3 |
| HN 455 | Supervised Practice II | 15 |
| Total Hours | 67 | |
| a | This course is approved for the Exploring World Cultures General Education category. |
Sample Course Schedule—Coordinated Program
| Junior Year | ||
|---|---|---|
| Fall Semester | Hours | |
| HN 190 | Introduction to Dietetics | 1 |
| HN 440 | The Research Process | 3 |
| HN 200 | Nutritional Assessment | 3 |
| HN 308 | Nutrition Science I | 3 |
| HN 202 | Culture and Food | 2 |
| Hours | 12 | |
| Spring Semester | ||
| HN 309 | Nutrition Science II | 3 |
| HN 330 | Quantity Food Production | 3 |
| HN 313 | Introduction to Community Nutrition | 3 |
| HN 318 | Genetic, Molecular and Cellular Mechanisms of Chronic Diseases | 3 |
| Hours | 12 | |
| Senior Year | ||
| Fall Semester | ||
| HN 300 | Science of Foods | 3 |
| HN 311 | Nutrition During the Life Cycle | 3 |
| HN 320 | Clinical Nutrition I | 4 |
| HN 332 | Food Service Management | 2 |
| Hours | 12 | |
| Spring Semester | ||
| HN 306 | Nutrition Education | 4 |
| HN 355 | Supervised Practice I | 4 |
| HN 420 | Clinical Nutrition II | 2 |
| HN 422 | Clinical Nutrition III | 2 |
| Hours | 12 | |
| Summer Semester | ||
| HN 355 | Supervised Practice I | 2 |
| HN 455 | Supervised Practice II | 4 |
| Hours | 6 | |
| Fifth Year | ||
| Fall Semester | ||
| HN 355 | Supervised Practice I | 2 |
| HN 455 | Supervised Practice II | 11 |
| Hours | 13 | |
| Total Hours | 67 | |