Nutrition (A.S.) Mission The mission of the Nutrition A.S. degree program is to provide students with a foundation in core coursework required in the first two years of a baccalaureate nutrition program. The curriculum includes restricted electives to allow students to tailor their program to the requirements of their preferred transfer institution. The program was developed to be compliant with the requirements of the American Dietetics Association (ADA). The Nutrition program enables graduates to: • Identify the role of nutrients in human health; • Identify nutrition issues and concerns across the lifespan; • Understand basic pathophysiology of disease and nutritional implications; • Demonstrate knowledge of food composition and portion size; • Apply food safety and sanitation principles; • Demonstrate culinary techniques/food science principles; • Understand the role of food choice in providing an adequate, healthy and enjoyable diet, and • Plan menus for community and clinical settings taking into consideration cultural, economic, resources and life stage.
First Year
Fall Semester CR ENG 123 College Composition..............................................3 CHM 121 General Chemistry I...............................................4 Liberal Arts Elective (a).........................................3 PSY 121 Introduction to Psychology...................................3 Restricted Elective (b)........................................3-4 16-17 Spring Semester CR ENG 124 Introduction to Literature......................................3 CHM 122 General Chemistry II..............................................4 MAT 147 Statistics....................................................................3 NTR 161 Introduction to Human Nutrition........................3 Restricted Elective...............................................3-4 16-17
Second Year
Fall Semester CR BIO 151 Anatomy and Physiology I.....................................4 CHM 200.......................................... Intro to Organic and Biochemistry............................................................4 HOT 132 Sanitation Techniques............................................2 Social Science Elective............................................3 Restricted Elective (b)........................................3-4 16-17 Spring Semester CR BIO 152 Anatomy and Physiology II...................................4 BIO 241 Microbiology...........................................................4 Liberal Arts Elective (a).........................................3 Restricted Elective (b)........................................3-4 Restricted Elective (b)........................................3-4 17-19
Minimum Credits required for degree: 65
52
Advisement Notes:
(a) Liberal Arts Electives should be chosen with consideration of transfer school requirements. (b) Restricted Electives may be chosen from : ACC 121 Financial Accounting ACC 122 Managerial Accounting BIO 141 Biology I ECO HOT 111 Food Preparation I HOT 117 Food and Beverage Control HOT 218 Human Resources Management in the Hospitality and Food Industry HOT 251 Quantitative Foods PSY 226 Social Psychology SPE 121 Introduction to Speech or another SUNY General Education course. Check with your transfer institution for correct placement.