Quick Navigation

Primary Page Content
Topic Navigation
Audience Navigation
NIU Global Links
NIU Search
Footer Information
Top of Page

Northern Illinois University

Northern Illinois University

MyNIU | A-Z Index | Calendar | Directory | NIU Home

Northern Illinois University

Nov 22, 2009

Catalog Search

HELP

Minor in Nutrition, Dietetics, and Hospitality Administration

Print-Friendly Page

Add to Portfolio

Requirements (21-24)

CHEM 110 - Chemistry Credits: 3
(Available for general education credit)
and
CHEM 111 - Chemistry Laboratory Credits: 1
(Available for general education credit)
or
CHEM 210 - General Chemistry I Credits: 3
(Available for general education credit)
and
CHEM 212 - General Chemistry Laboratory I Credits: 1
(Available for general education credit)
FCNS 200A - Principles of Food Preparation Credits: 3

Choose either

FCNS 306 - Nutrition in Relation to Health and Exercise Credits: 2-3
and (only 2 semester hours will be counted if FCNS 306 is taken with KNPE 306)
KNPE 306 - Sports Nutrition Credits: 1

Or one of the following

FCNS 201 - Human Nutrition Credits: 3
(Available for general education credit.)
FCNS 306 - Nutrition in Relation to Health and Exercise Credits: 2-3
If students take FCNS 306 only (without KNPE 306), they must take three semester hours.

And one of the following

BIOS 103 - General Biology Credits: 3
(Available for general education credit.)
BIOS 104 - General Biology Credits: 4
(Available for general education credit.)
BIOS 109 - Human Biology Credits: 3
(Available for general education credit.)
BIOS 311 - Functional Human Anatomy Credits: 4
BIOS 357 - Human Anatomy and Physiology Credits: 5

And three of the following, including at least one upper-division course. (8-9)

FCNS 200B - Food Preparation Laboratory Credits: 2
FCNS 202 - Introduction to the Hospitality Industry Credits: 3
FCNS 302 - Lodging Operations Credits: 3
FCNS 316 - Hospitality Service Credits: 3
FCNS 405 - Child Health and Nutrition Credits: 3
FCNS 406 - Global Food and Nutrition Issues Credits: 3
FCNS 408 - Current Problems and Trends in Nutrition and Foods Credits: 3
FCNS 424 - Cultural and National Food Patterns Credits: 3

Print-Friendly Page

Add to Portfolio

All © 2009 Northern Illinois University. Powered by the .