| Nutrition |
| Arts and Sciences A.A. Degree Program (Transfer) |
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| For curriculum information, contact the Health Sciences Division— |
| Room ST-149—443-518-1560. |
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| This curriculum allows students seamless transfer to the University of Maryland College Park (UMD) Nutrition and Food Science bachelor degree program. Students have their choice of concentrating in one of three options: Dietetics; Food Science; and Nutritional Science. Descriptions of each option are provided below. |
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| GENERAL EDUCATION CORE | Credits |
| Composition* | ENGL-121 College Composition | 3 |
| Humanities, Arts & Literature1 | Humanities Core Course (see p. 62) | 3 |
| Arts Core Course (see p. 61) | |
| Literature Core Course (see p. 61) | 9-11 |
| Social Science2 | Social and Behavioral Science Core Course (see p. 63) | 3 |
| Science | BIOL-101 General Biology I | 4 |
| CHEM-101 General Inorganic Chemistry I | |
| Mathematics* | MATH-143 Precalculus I 3 |
Interdisciplinary
| NUTR-211 Nutrition | 3 |
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| REQUIRED COURSES RELATED TO MAJOR |
| Choose one of the options and complete all courses listed for the option. |
Dietetics Option
APPLICATION CODE 251A
Graduates transfer to the UMD Nutrition and Food Science: Dietetics program where they are trained as Registered Dieticians (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. |
| BIOL-107 | Fundamentals of Microbiology | |
| OR | |
| BIOL-200 | General Microbiology | 4 |
| BIOL-201 | Genetics | 3 |
| BIOL-202 | Genetics Lab | 1 |
| BIOL-205 | Cell Biology | 4 |
| CHEM-201 | Organic Chemistry I | 4 |
| CHEM-202 | Organic Chemistry II | 4 |
| NUTR-212 | Food: Science and Technology | 3 |
| SOCI-101 | Introduction to Sociology | 3 |
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Food Science Option
APPLICATION CODE 251B
Graduates transfer to the UMD Nutrition and Food Science: Food Science program. Food Scientists work in areas of food sagety, food quality control, food product development, production, management, technical sales and service, ingredient management, research and teaching. |
| CHEM-201 | Organic Chemistry I | 4 |
CHEM-202
| Organic Chemistry II
| 4 |
| MATH -153 | Precalculus II | 3
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| MATH-181 | Calculus I | 4 |
| MATH-182 | Calculus II | 4 |
| PHYS-103 | Fundamentals of Physics I | |
| OR | |
| BIOL-107 | Fundamentals of Microbiology | 4 |
| NUTR-212 | Food: Science and Technology | 3 |
| SOCI-101 | Introduction to Sociology | 3 |
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Nutritional Science Option
APPLICATION CODE 251C
Graduates transfer to the UMD Department of Nutrition and Food Science: Nutritional Science program. Nutritional scentists focus on the physiological and biological aspects of food and nutriients, and work as researchers in hispitals, laboratories, and industry. |
| BIOL-107 | Fundamentals of Microbiology | 4 |
| OR | |
| BIOL-201 | Genetics | 3 |
| BIOL-202 | Genetics Lab | 1 |
| CHEM-201 | Organic Chemistry I | 4 |
| CHEM-202 | Organic Chemistry II | 4 |
| MATH-145 | Business Calculus | 3 |
| NUTR-212 | Food: Science and Technology | 3 |
| PHYS-103 | Fundamentals of Physics I | 4 |
| SOCI-101 | Introduction to Sociology | 3 |
| | 61-63 |
1 One Humanities Core Course (3 credits), plus one Arts Core Course (3 credits) satisfies the Humanities, Arts and Literature Core requirement, OR a World Language Sequence (8 credits), plus another Humanities, Arts and Literature Core (3 credits) in a second discipline other than a world language satisfies the Humanities, Arts and Literature Core requirement.
2 One History Core Course is required and may be taken as either a Social and Behavioral Science Core or a Humanities Core. No more than 6 credits may be taken in History to meet Humanities core and Social and Behabioral science Core requirements. |
