Nutrition and Food Sciences

The Bachelor of Science in Nutrition and Food Sciences is appropriate for students preparing for careers dealing with foods, nutrition, or dietetics. After graduation, students can apply to ADA accredited internship programs to become a registered dietitian/Nutritionist (RDN). In addition, graduates may work as a "Nutrition and dietetic technician (NDTR)," Certified Dietary Manager (CDM), dietary aid, and in many other food and nutrition related jobs. NDTR and CDM requires successful passage of additional registration exam.

Program Coordinator: Dr. Dorothy Chen-Maynard, RD
Phone No : 909-537-5340
Email :

Degree Requirements (113 units)

Total Units for Graduation: 180-181

Note: Certain required courses also apply in the university's general education program (refer to CSUSB Bulletin/Catalog)

Lower-Division Requirements (50 units)

  1. BIOL 220. Principles of Microbiology (5)
  2. BIOL 223. Human Physiology and Anatomy I (5)

  3. BIOL 224. Human Physiology and Anatomy II (5)
  4. CHEM 205. Fundamentals of Chemistry I: General Chemistry (5)
  5. CHEM 206. Fundamentals of Chemistry II: Organic Chemistry (5)
  6. CHEM 207. Fundamentals of Chemistry III: Biochemistry (5)
  7. HSCI 120. Health and Society: An Ecological Approach
    Nature and function of health in society through study of the fundamental concepts of living systems and their implication in the processes of health and illness in the human organism. Major health problems are analyzed to contribute to the student's understanding of his or her role as an individual and as a member of the community. Four hours lecture and three hours laboratory. Prerequisite: satisfactory score on the Entry Level Mathematics examination. (GE=B.2) (5 units)
  8. HSCI 225. Introduction to The Dietetic ProfessionAn overview of the dietetic profession and careers in dietetics. Includes historical perspectives of the dietetic profession, professional organizations, ethics, future outlook of the profession, and traditional/nontraditional career options in nutrition and dietetics. (1 unit)
  9. HSCI 244. Introduction to Culinary Arts
    The basics of food preparation and culinary skills; students will learn about shopping, preparation and handling of food, food safety, and selection and use of kitchen equipment and tools. Provides students with basic food preparation and culinary techniques, appropriate for non-majors. One hour lecture and three hours laboratory, materials fee required. (2 units) or proof of competency to be determined by faculty advisor
  10. HSCI 245. Introduction to Food Science
    Application of scientific principles to the study of food; role of carbohydrates, lipids and proteins in food; principles of food safety. Four hours lecture and three hours laboratory, materials fee required. Prerequisite: CHEM 205. (5 units)
  11. HSCI 273. Software Applications in the Health Sciences
    Overview and application of a variety of software applications currently utilized in health science-related programs, including but not limited to assessment, planning, program implementation and management software; statistical packages; regional and national databases; and integrated applications. Formerly HSCI 373. Materials fee required. Two hours lecture and three hours laboratory. (3 units)
  12. Four Uunits chosen from:
    • PSYC 100. Introduction to Psychology (4)
    • SOC 100. Introduction to Sociology (4)

Upper-Division Requirements (63 units)

  1. HSCI 315. Statistics for the Health SciencesIntroduction to the analysis, interpretation and presentation of data acquired for health sciences and public health. Emphasis will be on application rather than theory. Four hours lecture. Prerequisite: HSCI 271 and 273 or consent of instructor. (4 units)
  2. HSCI 345. Advanced Food Science
    Study of food processing technology including thermal processing, dehydration, heat removal, and osmotic preservation. Food product development and sensory evaluation of food. Fours hours lecture and three hours laboratory, materials fee required. Prerequisites: CHEM 206 or equivalent and HSCI 245. (5 units)
  3. HSCI 350. Principles of Nutrition
    Physiologic and chemical roles of carbohydrates, lipids, proteins, vitamins, minerals and water in the human body. Understanding of nutrition standards and relationship between foods and nutrients. Factors affecting absorption, utilization, and the need for nutrients. Formerly HSCI 362. Prerequisites: GOB Chem or CHEM 207, BIOL 223 and 224, or consent of instructor. (4 units)
  4. HSCI 365. Nutrition Throughout the Life Cycle
    Nutritional needs through the life cycle. Factors that affect cultural, ethnic and religious food preferences in individuals and groups. Prerequisite: HSCI 350. (4 units)
  5. HSCI 384. Nutrition Assessment and Research Methodology
    Integration and application of experimental designs and methods employed in nutritional science research. Students will gain an understanding of interactions among nutrients and metabolic functions through data collection and analysis. Students will perform experiments and participate in discussions of nutritional assessment methods involving anthropometric, dietary, clinical and biochemical tests. One hour lecture and three hours laboratory, materials fee required. Prerequisite: HSCI 350 or consent of instructor. (4 units)
  6. HSCI 441. Nutritional Biochemistry and Metabolism
    Study of metabolic roles of macro- and micronutrients in the body using an integrated approach to explore the roles of nutrients in biochemical, physiological, and metabolic functions. Includes effects of metabolic diseases on physiological and biochemical functions of the body. Formerly HSCI 351. Prerequisite: HSCI 365 and 384, or consent of instructor. (4 units)
  7. HSCI 442. Advanced Human Nutrition
    Nutritional biochemistry and relevant topics in nutrition and dietetics. Emphasis on integration, interpretation, and application of nutrition research. Formerly HSCI 383 and 447. Prerequisite: HSCI 441 or consent of instructor. (4 units)
  8. HSCI 443. Medical Nutrition Therapy I
    Nutritional screening and skills needed for dietary intervention in disease processes; special emphasis on interrelationships between pathophysiology of disease processes and dietary modifications to improve quality of life. Formerly HSCI 368. Prerequisite: HSCI 441 or consent of instructor. (4 units)
  9. HSCI 444. Medical Nutrition Therapy II
    Continuation of Medical Nutrition Therapy I. Further development and skills and knowledge necessary for nutrition and dietary intervention in disease processes; special emphasis on interrelationships between pathophysiology of disease processes and dietary modifications that are part of the treatment of disease/disability and/or to improve the quality of life. Formerly HSCI 369. Three hours lecture and three hours activity. Prerequisite: HSCI 442 and 443, or consent of instructor. (4 units)
  10. HSCI 445. Community Nutrition
    The role of public and private agencies in nutrition programs. Application of nutrition principles to the improvement of the health status of individuals and groups in the community. Emphasis on program the development, planning, and evaluation of community programs and educational methods. Prerequisites: HSCI 273, 442, and 443, or consent of instructor. (4 units)
  11. HSCI 446. Senior Seminar in Dietetic Education
    Current and future trends in dietetic education, dietetic internship programs, and application processes. Prerequisites: HSCI 225 and the final year before graduation n the Nutrition and Food Sciences program. (1 unit)
  12. HSCI 465. Foodservice Production and Procurement
    Principles and procedures of menu planning, quantity food production, production scheduling, recipe adaptation, equipment operation, sanitation and formula costing. Principles of procurement including purchasing, selection, storage of equipment and quantity foods. Three hours lecture and six hours laboratory, materials fee required. Prerequisites: HSCI 345 and 350, or consent of instructor. (5 units)
  13. HSCI 467. Foodservice Systems Management
    Distribution and management of resources in food service management: personnel, facilities, materials, time and money. Prerequisites: HSCI 465 and either MGMT 302 or PSYC 302, or consent of instructor. (4 units)
  14. Four units chosen from:
    • MGMT 302. Management and Organizational Behavior (4)
    • PSYC 302. Management and Organizational Behavior (4)
  15. NSCI 306. Expository Writing for the Natural Sciences (4) or completion of challenge examination16. Eight units chosen from:

Recommended HSCI electives for NTFS majors, require 4 Upper Division HSCI course:

  • HSCI 344. International Perspectives on Nutrition
    Study and comparison of the incidence and causes of malnutrition in developing and industrialized nations. Discussion of political, economic, ecological, and cultural factors influencing malnutrition. (4 units)
  • HSCI 367. Human Disease Mechanisms
    Ecological and medical aspects of human disease and the body's response to the disease process and the effects on normal function. Prerequisites: HSCI 120; and either BIOL 223 and 224 or BIOL 200, 201 and 202. (4 units)
  • HSCI 382. Nutrition for Health, Fitness and Sports
    Addresses the nutrition needs of active people and athletes. Topics include macro- and micro-nutrient requirements for fitness and sport. Popular nutrition supplements and ergogenic aids used by active people and athletes will also be discussed. (Also offered as KINE 382. Students may not receive credit for both) (4 units)
  • HSCI 385. Food and Culture: Traditions and Trends
    Understanding of relationships among cultural, religious and geographical locations to food consumed by people around the world. Comparison of differences and similarities in types of food and cuisines. Exploration of factors that affect types of food consumed and their effects on nutrition and health status. Three hours lecture and three hours laboratory. (4 units)
  • Other upper-division health science courses, except HSCI 342 and 399, or others may be taken with prior approval from a faculty advisor.