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Nutrition, Food Science and Packaging Department


BS - Nutritional Science


Course Requirements

General Education Requirements27
Of the 51 units required by the university, 24 units may be satisfied by specified major and support requirements. Consult major advisor for details.
American Institutions(6)
Of the 6 units required by the university, all may be satisfied within general education requirements as specified in the schedule of classes.
Physical Education2
Graduation Writing Assessment Requirement(3)
At SJSU, students must pass both the SJSU Writing Skills Test (WST) and a 100W course. For additional information on the WST, please see http://testing.sjsu.edu/wst. Exceptions to the GWAR may be found at http://info.sjsu.edu/gwar.html.
Preparation for the Major20
NUFS 101B. Computer Applications for Professionals3
MICR 020. General BacteriologyB2+B35
PSYC 001. General PsychologyD13
HPRF 100W. Writing WorkshopZ3
ENVS 001. Introduction to Environmental IssuesD33
Complete one course from:
STAT 095. Elementary StatisticsB43
HS 067. Introductory Health StatisticsB43
UNVS 015C or UNVS 016C may be used in lieu of the statistics course required by this major through the Summer 2014. Except for the those specializing in Food and Health Specialist.
Requirement of the Major61-66
Core Courses19
NUFS 008. Nutrition for the Health Professions3
NUFS 031. Professionalism in Nutrition, Food Science and Packaging1
NUFS 101A. Food Science4
NUFS 103. Food Processing and Packaging I2
NUFS 106A. Human Nutrition in the Life Span3
NUFS 139. Hunger and Environmental NutritionR3
PKG 107. Principles of Packaging3
Specialized Area Coursework42-47
See an advisor for details on selecting coursework in a specialized area. Specializations are a cluster of courses used by departments for advising purposes. Specializations will not appear on transcripts or diplomas. Please see advisor for more details.
Nutrition Science43
NUFS 103L. Food Processing Laboratory1
NUFS 108A. Nutrition and Metabolism3
NUFS 108L. Nutrition Laboratory1
NUFS 109. Advanced Nutrition3
NUFS 122. Chemical Analysis of Food3
BIOL 065. Human AnatomyB2+B34
BIOL 65O may also be used to meet this requirement.
BIOL 066. Human PhysiologyB2+B35
CHEM 001A. General ChemistryB1+B35
CHEM 001B. General Chemistry5
CHEM 008. Organic Chemistry3
CHEM 132. Introductory Biochemistry4
CHEM 132L. Introductory Biochemistry Lab1
Complete five units from:
NUFS 105. Current Issues in Nutrition3
NUFS 106B. Research Methodology in Nutrition and Food Science2
NUFS 110A. Medical Nutrition Therapy3
NUFS 110B. Medical Nutrition Therapy3
NUFS 118. Food Chemistry3
NUFS 123. Nutrition for Sport3
NUFS 150. Food and Nutritional Toxicology2
NUFS 194. Entrepreneurial Nutrition1
Nutrition Education43
NUFS 104A. Cultural Aspects of Food3
NUFS 105. Current Issues in Nutrition3
NUFS 111. Foodservice Production Management2
NUFS 114A. Community Nutrition for Majors3
NUFS 124. Disordered Eating and Nutrition Therapy3
NUFS 190. Nutrition Education2
NUFS 191. Nutrition Counseling1
BIOL 021. Human BiologyB2+B33
CHEM 030A. Introductory ChemistryB1+B33
CHEM 030B. Introductory Chemistry3
HPRF 135. Health Issues in a Multicultural SocietyS3
Complete Fourteen units from:
NUFS 111L. Foodservice Production Management Laboratory2
NUFS 113. Foodservice Systems Management3
NUFS 116. Aging and Nutrition3
NUFS 123. Nutrition for Sport3
NUFS 134. Complementary and Alternative Health Practices3
NUFS 194. Entrepreneurial Nutrition1
Or by Advertisement
Sports Nutrition43
NUFS 105. Current Issues in Nutrition3
NUFS 108A. Nutrition and Metabolism3
NUFS 109. Advanced Nutrition3
NUFS 123. Nutrition for Sport3
NUFS 124. Disordered Eating and Nutrition Therapy3
NUFS 190. Nutrition Education2
BIOL 066. Human PhysiologyB2+B35
CHEM 030A. Introductory ChemistryB1+B33
CHEM 030B. Introductory Chemistry3
CHEM 132. Introductory Biochemistry4
KIN 162. Advanced Fitness Assessment and Exercise Prescription3
KIN 155. Exercise Physiology3
Complete Five units from:
NUFS 106B. Research Methodology in Nutrition and Food Science2
NUFS 114A. Community Nutrition for Majors3
NUFS 116. Aging and Nutrition3
NUFS 135. Health Issues in a Multicultural SocietyS3
NUFS 194. Entrepreneurial Nutrition1
Or by Advertisement
Food Management47
NUFS 020. Sanitation and Environmental Issues in the Hospitality Industry2
NUFS 022. Catering and Beverage Management2
NUFS 025. Internship in Foodservice Management1-2
NUFS 104A. Cultural Aspects of Food3
NUFS 105. Current Issues in Nutrition3
NUFS 111. Foodservice Production Management2
NUFS 111L. Foodservice Production Management Laboratory2
NUFS 112. Foodservice Procurement2
NUFS 113. Foodservice Systems Management3
NUFS 194. Entrepreneurial Nutrition1
BIOL 021. Human BiologyB2+B33
BUS1 020N. Survey of Accounting3
BUS3 150. Fundamentals of Human Resource Management3
BUS3 151. Labor Relations3
CHEM 030A. Introductory ChemistryB1+B33
CHEM 030B. Introductory Chemistry3
Complete one course from:
ECON 001A. Principles of Economics: Macroeconomics4
ECON 001B. Principles of Economics: MicroeconomicsD14
Complete Four units from:
NUFS 012. Cost Control in Hospitality3
NUFS 023. Culinary Concepts3
NUFS 117. Food Evaluation Techniques2
or by advisement
Environmental Food and Health Specialist46-47
NUFS 020. Sanitation and Environmental Issues in the Hospitality Industry2
NUFS 103L. Food Processing Laboratory1
NUFS 111. Foodservice Production Management2
NUFS 111L. Foodservice Production Management Laboratory2
NUFS 133. Food Processing and Packaging II3
NUFS 150. Food and Nutritional Toxicology2
CHEM 001A. General ChemistryB1+B35
CHEM 001B. General Chemistry5
CHEM 030B. Introductory Chemistry3
PHYS 002A. Fundamentals of PhysicsB1+B34
PHYS 002B. Fundamentals of PhysicsB1+B34
MATH 008. College AlgebraB43
HS 161. Epidemiology3
POLS 114. Introduction to Public Administration3
Complete one course from:
BIOL 001A. Foundations of BiodiversityB2+B35
BIOL 001B. Foundations of Cell Biology & PhysiologyB2+B35
Capstone2
NUFS 192. Field Experience in Nutrition and Food Science and Packaging Technology1-6
University Electives2-10

Total Units:120

See department for advising. A minor is strongly recommended for each emphasis.

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