Plans of Study
All Nutritional Sciences students must complete the following courses
| Fundamentals of Nutrition | NUSC 1165 |
| Nutrition and Human Development | NUSC 2200 |
| Nutritional Biochemistry and Metabolism | NUSC 4236 |
| Writing in Nutritional Sciences | NUSC 4237W OR |
| OR Honors Thesis | NUSC 4297W (Honors) |
| General Chemistry | CHEM 1124Q & CHEM 1125Q OR CHEM 1127Q & CHEM 1128Q |
| Organic Chemistry | CHEM 2241 OR CHEM 2443 & CHEM 2444 |
| Physiology & Anatomy ***DPD students are required to take PNB 2264/2265 | BIOL 1107, PNB 2264 & PNB 2265 OR BIOL 1107, BIOL 1108 & PNB 2250 OR BIOL 1107, BIOL 1108 & PVS 2100 |
| Biochemistry | MCB 2000 OR MCB 3010 |
Additional Departmental Courses Offered
| The Science of Food | NUSC 1645 |
| Food, Culture and Society | NUSC 1167 |
| Profession of Dietetics | NUSC 3245 |
| Medical Nutrition Therapy I | NUSC 3150 |
| Principles of Community Nutrition | NUSC 3230 |
| Food Comp. & Preparation | NUSC 3233 |
| Food Comp. & Prep. Lab | NUSC 3234 |
| Medical Nutrition Therapy II | NUSC 3250 |
| Food Service Systems Mgmt. Lab | NUSC 3271 |
| Nutrition for Exercise and Sport | NUSC 4250 |
| Food Service Systems Mgmt. II Dietetic Career Readiness | NUSC 4272 NUSC 4100 |
B.S. in Nutritional Sciences: Didactic Program in Dietetics
Recommended Course Sequence (students are required to meet with their advisor)
Minimum 120 credits required for graduation by the University
| Fall Semester | FRESHMAN | Credits | Spring Semester | FRESHMAN | Credits |
| + CHEM 1124Q | Fundamentals of General Chemistry I | 4 | + CHEM 1125Q | Fund of General Chemistry II | 3 |
| ♦ ENGL 1007 | Seminar in Writing | 4 | ♦ NUSC 1167 | Food, Culture and Society | 3 |
| ♦ NUSC 1165 | Fundamentals of Nutrition | 3 | ♦+ STAT 1100Q | Elementary Concepts of Statistics | 4 |
| UNIV 1810-62 | Learning Community Seminar: Nutritional Sciences (optional) | 1 | ♦ Content Area 1 | 3 | |
| 1 | Electives | 0-3 | |||
| Fall Semester | SOPHOMORE | Credits | Spring Semester | SOPHOMORE | Credits |
| CHEM 2241 | Organic Chemistry | 3 | ♦+ SOCI 1001 | Intro to Sociology | 3 |
| NUSC 2200 | Nutrition and Human Development | 3 | BIOL 1107 | Principles of Biology I | 4 |
| ♦ Content Area 2 | 3 | ♦ Content Area 4 | 3 | ||
| ♦ Content Area 1 | 3 | ♦ Env Literacy* | 3 | ||
| ♦ W Course | 3 | Electives | 0-3 | ||
| Fall Semester | JUNIOR | Credits | Spring Semester | JUNIOR | Credits |
| PNB 2264 | Human Anatomy & Physiology I | 4 | PNB 2265 | Human Anatomy & Physiology II | 4 |
| NUSC 3245 | Profession of Dietetics | 1 | NUSC 3230 | Community Nutrition | 3 |
| NUSC 3233 | Food Comp & Preparation | 3 | NUSC 3271 | Food Service Systems Lab | 2 |
| NUSC 3234 | Food Comp & Prep Lab | 1 | NUSC 3272 | Food Service Systems Mgmt. | 2 |
| AH 4244 | Mgmt. for the Health Professional | 3 | MCB 2000 | Intro to Biochemistry | 4 |
| Electives | 0-3 | ||||
| Fall Semester | SENIOR | Credits | Spring Semester | SENIOR | Credits |
| AH 4242 | Counsel/Teach for Health Professional | 3 | NUSC 3250 | Medical Nutrition Therapy II | 3 |
| MCB 2610 | Fundamentals of Microbiology | 4 | NUSC 4236 | Nutritional Biochemistry and Metabolism | 4 |
| NUSC 3150 | Medical Nutritional Therapy I | 3 | ♦ NUSC 4237W | Writing in Nutritional Sciences | 1 |
| NUSC 4272 | Food Service Systems Mgmt. II | 2 | Electives | 0-6 | |
| NUSC 4100 | Seminar in Dietetic Internship Prep | 1 | |||
| Fall Semester | JUNIOR/SENIOR (Optional Courses) | Credits | Spring Semester | JUNIOR/SENIOR (Optional Courses) | Credits |
| NUSC 3180 | Exp in Community Nutrition | 0-6 | NUSC 3180 | Exp in Community Nutrition | 0-6 |
| NUSC 3782 | Exp in Food Service Systems | 0-6 | NUSC 3782 | Exp in Food Service | 0-6 |
| NUSC 3823 | Exp in Medical Nutritional Therapy | 0-6 | NUSC 3823 | Exp in Medical Nutritional Therapy | 0-6 |
| NUSC 4299 | Independent Study | 0-6 | NUSC 4299 | Independent Study | 0-6 |
| NUSC 3291 | Nutritional Sciences Internship | 0-3 | NUSC 3291 | Nutritional Sciences Internship | 0-3 |
| Fall Semester | Nutritional Sciences Electives | Credits | Spring Semester | Nutritional Sciences Electives | Credits |
| NUSC 1161 | Husky Reads | 1 | NUSC 1161 | Husky Reads | 1 |
| NUSC 4250 | Nutrition for Exercise and Sport | 3 | NUSC 1645 | The Science of Food | 3 |
| NUSC 4260 | Dietary Supplements and Functional Foods | 3 |
** This Plan of Study Assumes that the foreign language is completed before admission to the university. If needed, a student may take these as electives.
Bolded courses are required for a B.S. in Nutritional Sciences and to earn a Verification Statement
♦ General Education Requirements of the University of Connecticut
* The University’s new Environmental Literacy general education requirement took effect May 2019. All students with a catalog year of 2019-20 or later will be required to fulfill this requirement.
+ See “Approved Course Substitutes”
Students pursuing other professional programs need to inform their advisor so their plan of study can be adjusted
B.S. in Nutritional Sciences: Nutrition, Health, and Disease Prevention
Recommended Course Sequence (students are required to meet with their advisor)
Minimum 120 credits required for graduation by the University
| Fall Semester | FRESHMAN | Credits | Spring Semester | FRESHMAN | Credits |
| + CHEM 1124Q | Fundamentals of General Chemistry I | 4 | + CHEM 1125Q | Fund of General Chemistry II | 3 |
| ♦ ENGL 1007 | Seminar in Writing | 4 | ♦ NUSC 1167 | Food, Culture and Society | 3 |
| ♦ NUSC 1165 | Fundamentals of Nutrition | 3 | ♦+ STAT 1100Q | Elementary Concepts of Statistics | 4 |
| ♦ Content Area 1 | 3 | ♦ Content Area 1 | 3 | ||
| UNIV 1810-62 | Learning Community Seminar: Nutritional Sciences (optional) | 1 | |||
| Fall Semester | SOPHOMORE | Credits | Spring Semester | SOPHOMORE | Credits |
| + CHEM 2241 | Organic Chemistry | 3 | BIOL 1107 | Principles of Biology I | 4 |
| NUSC 2200 | Nutrition and Human Development | 3 | ♦ Content Area 2 | 3 | |
| ♦ Content Area 2 | 3 | ♦ Content Area 4 | 3 | ||
| ♦ W Course | 3 | ♦ Env Literacy* | 3 | ||
| Electives | 0-3 | ||||
| Fall Semester | JUNIOR | Credits | Spring Semester | JUNIOR | Credits |
| + PNB 2264 | Human Anatomy & Physiology I | 4 | + PNB 2265 | Human Anatomy & Physiology II | 4 |
| NUSC 3233 | Food Comp & Preparation | 3 | NUSC 3230 | Community Nutrition | 3 |
| NUSC 3234 | Food Comp & Prep Lab | 1 | NUSC 3271 | Food Service Systems Lab | 2 |
| Electives | 0-6 | NUSC 3272 | Food Service Systems Mgmt. | 2 | |
| MCB 2000 | Intro to Biochemistry | 4 | |||
| Fall Semester | SENIOR | Credits | Spring Semester | SENIOR | Credits |
| NUSC 4250 | Nutrition for Exercise and Sport | 3 | NUSC 4236 | Nutritional Biochemistry and Metabolism | 4 |
| NUSC 4272 | Food Service Systems Mgmt. II | 2 | ♦ NUSC 4237W | Writing in Nutritional Sciences | 1 |
| Electives | 0-6 | Electives | 0-9 | ||
| Fall Semester | JUNIOR/SENIOR (Optional Courses) | Credits | Spring Semester | JUNIOR/SENIOR (Optional Courses) | Credits |
| NUSC 3180 | Exp in Community Nutrition | 0-6 | NUSC 3180 | Exp in Community Nutrition | 0-6 |
| NUSC 3782 | Exp in Food Service Systems | 0-6 | NUSC 3782 | Exp in Food Service | 0-6 |
| NUSC 3823 | Exp in Medical Nutritional Therapy | 0-6 | NUSC 3823 | Exp in Medical Nutritional Therapy | 0-6 |
| NUSC 4299 | Independent Study | 0-6 | NUSC 4299 | Independent Study | 0-6 |
| NUSC 3291 | Nutritional Sciences Internship | 0-3 | NUSC 3291 | Nutritional Sciences Internship | 0-3 |
| Fall Semester | Nutritional Sciences Electives | Credits | Spring Semester | Nutritional Sciences Electives | Credits |
| NUSC 1161 | Husky Reads | 1 | NUSC 1161 | Husky Reads | 1 |
| NUSC 4250 | Nutrition for Exercise and Sport | 3 | NUSC 1645 | The Science of Food | 3 |
| NUSC 4260 | Dietary Supplements and Functional Foods | 3 |
** This Plan of Study assumes that the foreign language is completed before admission to the university. If needed, a student may take these instead of electives.
Bolded courses are required for a B.S. in Nutritional Sciences
♦ General Education Requirements of the University of Connecticut
* The University’s new Environmental Literacy general education requirement took effect May 2019. All students with a catalog year of 2019-20 or later will be required to fulfill this requirement.
+ See “Approved Course Substitutes”
Students pursuing other professional programs need to inform their advisor so their plan of study can be adjusted
B.S. in Nutritional Sciences: Nutrition for Exercise and Sport Minor with DPD Concentration
Recommended Course Sequence (students are required to meet with their advisor)
Minimum 120 credits required for graduation by the University
| Fall Semester | FRESHMAN | Credits | Spring Semester | FRESHMAN | Credits |
| + CHEM 1124Q | Fundamentals of General Chemistry I | 4 | + CHEM 1125Q | Fund of General Chemistry II | 3 |
| ♦ ENGL 1007 | Seminar and Studio in Writing | 4 | BIOL 1107 | Principles of Biology I | 4 |
| ♦ NUSC 1165 | Fundamentals of Nutrition | 3 | NUSC 1167 | Food, Culture and Society | 3 |
| ♦ Content Area 1 | 3 | ♦ Content Area 1 | 3 | ||
| UNIV 1810 | Learning Community Seminar: Nutritional Sciences | 1 | ♦ Content Area 2 | 3 | |
| Fall Semester | SOPHOMORE | Credits | Spring Semester | SOPHOMORE | Credits |
| + CHEM 2241 | Organic Chemistry | 3 | ♦ + SOCI 1001 | Intro to Sociology | 3 |
| NUSC 2200 | Nutrition and Human Development | 3 | PNB 2265 | Human Physiology and Anatomy II | 4 |
| NUSC 3233 | Food Comp & Preparation | 1 | STAT 1100Q | Elementary Concepts of Statistics | 4 |
| NUSC 3234 | Food Comp & Prep Lab | 3 | ♦ Content Area 4 | 3 | |
| PNB 2264 | Human Physiology and Anatomy I | 4 | |||
| Fall Semester | JUNIOR | Credits | Spring Semester | JUNIOR | Credits |
| NUSC 3245 | Profession of Dietetics | 3 | NUSC 3230 | Community Nutrition | 3 |
| KINS 4500 | Physiological Systems in Human Performance | 3 | NUSC 3271 | Food Service Systems Lab | 2 |
| AH 4244 | Mgmt. for the Health Professional | 3 | NUSC 3272 | Food Service Systems Mgmt. | 2 |
| AH 4242 | Counsel/Teach for Health Professional | 3 | MCB 2000 | Intro to Biochemistry | 4 |
| ♦ W Course | 3 | KINS 4510 | Mechanisms & Adaptations in Sport & Exercise | 3 | |
| Fall Semester | SENIOR | Credits | Spring Semester | SENIOR | Credits |
| NUSC 3150 | Medical Nutrition Therapy I | 3 | NUSC 3250 | Medical Nutrition Therapy II | 3 |
| NUSC 4272 | Food Service Systems Mgmt. II | 2 | NUSC 4236 | Nutritional Biochemistry and Metabolism | 4 |
| NUSC 4250 | Nutrition for Exercise and Sport | 3 | ♦ NUSC 4237W | Writing in Nutritional Sciences | 1 |
| MCB 2610 | Fundamentals of Microbiology | 3 | ♦ Env Literacy* | 3 | |
| NUSC 4100 | Seminar in Dietetic Internship Prep | 1 | Electives | 3 | |
| Fall Semester | Experiential Learning Electives | Credits | Spring Semester | Experiential Learning Electives | Credits |
| NUSC 3180 | Exp in Community Nutrition | 0-6 | NUSC 3180 | Exp in Community Nutrition | 0-6 |
| NUSC 3782 | Exp in Food Service Systems | 0-6 | NUSC 3782 | Exp in Food Service | 0-6 |
| NUSC 3823 | Exp in Medical Nutritional Therapy | 0-6 | NUSC 3823 | Exp in Medical Nutritional Therapy | 0-6 |
| NUSC 4299 | Independent Study | 0-6 | NUSC 4299 | Independent Study | 0-6 |
| NUSC 3291 | Nutritional Sciences Internship | 0-3 | NUSC 3291 | Nutritional Sciences Internship | 0-3 |
| Fall Semester | Nutrition for Exercise and Sport Electives | Credits | Spring Semester | Nutrition for Exercise and Sport Electives | Credits |
| AH 3010 | Health and Wellness for Life | 3 | AH 3010 | Health and Wellness for life | 3 |
| AH 3231 | Program Planning | 3 | AH 3234 | Fitness for Health | 3 |
| KINS 3099 | Fall Independent Study | 0-3 | KINS 3530 | Aerobic and Resistance Training for Performance | 3 |
| KINS 3545 | Resistance Training for Health Performance | 3 | Resistance Training for Health Performance | ||
| NUSC 4260 | Dietary Supplements and Functional Foods | 3 | KINS 3545 | 3 |
** This Plan of Study Assumes that the foreign language is completed before admission to the university. If needed, a student may take these as electives.
Bolded courses are required for a B.S. in Nutritional Sciences and to earn a Verification Statement
Italic courses are required for the Sports Nutrition Minor
♦ General Education Requirements of the University of Connecticut
* The University’s new Environmental Literacy general education requirement took effect May 2019. All students with a catalog year of 2019-20 or later will be required to fulfill this requirement.
+ See “Approved Course Substitutes”
Students pursuing other professional programs need to inform their advisor so their plan of study can be adjusted
B.S. in Nutritional Sciences: Food Science Minor
Recommended Course Sequence (students are required to meet with their advisor)
Minimum 120 credits required for graduation by the University
| Fall Semester | FRESHMAN | Credits | Spring Semester | FRESHMAN | Credits |
| + CHEM 1124Q | Fundamentals of General Chemistry I | 4 | + CHEM 1125Q | Fund of General Chemistry II | 3 |
| ♦ ENGL 1007 | Seminar in Writing | 4 | NUSC 1167 | Food, Culture and Society | 3 |
| ♦ NUSC 1165 | Fundamentals of Nutrition | 3 | ♦+ STAT 1100Q | Elementary Concepts of Statistics | 4 |
| ♦ Content Area 1 | 3 | ♦ Content Area 1 | 3 | ||
| UNIV 1810 | Learning Community Seminar: Nutritional Sciences | 1 | |||
| Fall Semester | SOPHOMORE | Credits | Spring Semester | SOPHOMORE | Credits |
| + CHEM 2241 | Organic Chemistry | 3 | BIOL 1107 | Principles of Biology I | 4 |
| NUSC 2200 | Nutrition and Human Development | 3 | NUSC 1645 | The Science of Food | 3 |
| ♦ Content Area 2 | 3 | ♦ Content Area 2 | 3 | ||
| ♦ W Course | 3 | ♦ Content Area 4 | 3 | ||
| ♦ Env Literacy* | 3 | Electives | 0-3 | ||
| Fall Semester | JUNIOR | Credits | Spring Semester | JUNIOR | Credits |
| + PNB 2264 | Human Anatomy & Physiology I | 4 | + PNB 2265 | Human Anatomy & Physiology II | 4 |
| NUSC 3233 | Food Comp & Preparation | 3 | NUSC 3230 | Community Nutrition | 3 |
| NUSC 3234 | Food Comp & Prep Lab | 1 | NUSC 3271 | Food Service Systems Lab | 2 |
| ANSC 3343 | Animal Food Products | 3 | NUSC 3272 | Food Service Systems Mgmt. | 2 |
| MCB 2000 | Intro to Biochemistry | 4 | |||
| Fall Semester | SENIOR | Credits | Spring Semester | SENIOR | Credits |
| NUSC 4260 | Dietary Supplements and Functional Foods | 3 | ANSC 4341 | Food Microbiology & Safety | 3 |
| NUSC 4272 | Food Service Systems Mgmt. II | 2 | NUSC 4236 | Nutritional Biochemistry and Metabol. | 4 |
| MCB 2610 | Fundamentals of Microbiology | 4 | ♦ NUSC 4237W | Writing in Nutritional Sciences | 1 |
| ANSC 3318 | Probiotics and Prebiotics | 3 | Electives | 0-6 | |
| Fall Semester | Experiential Learning Electives | Credits | Spring Semester | Experiential Learning Electives | Credits |
| NUSC 3180 | Exp in Community Nutrition | 0-6 | NUSC 3180 | Exp in Community Nutrition | 0-6 |
| NUSC 3782 | Exp in Food Service Systems | 0-6 | NUSC 3782 | Exp in Food Service | 0-6 |
| NUSC 3823 | Exp in Medical Nutritional Therapy | 0-6 | NUSC 3823 | Exp in Medical Nutritional Therapy | 0-6 |
| NUSC 4299 | Independent Study | 0-6 | NUSC 4299 | Independent Study | 0-6 |
| NUSC 3291 | Nutritional Sciences Internship | 0-3 | NUSC 3291 | Nutritional Sciences Internship | 0-3 |
| Fall Semester | NUSC Electives | Spring Semester | NUSC Electives | ||
| NUSC 1161 | Husky Reads | 1 | NUSC 1161 | Husky Reads | 1 |
| NUSC 4250 | Nutrition for Exercise and Sport | 3 | |||
| Fall Semester | Food Science Electives | Credits | Spring Semester | Food Science Electives | |
| SPSS 2100 | Environmental Sustainability of Food Production | 3 | NUSC 5500 | Food Colloids and Nanotechnology | 3 |
| ARE 3260 | Food Policy | 3 | ANSC 5641 | Food Chemistry | 3 |
| ANSC 3641 | Dairy Technology | 3 |
** This Plan of Study Assumes that the foreign language is completed before admission to the university. If needed, a student may take these as electives.
Bolded courses are required for a B.S. in Nutritional Sciences and a minor in Food Science
♦ General Education Requirements of the University of Connecticut
* The University’s new Environmental Literacy general education requirement took effect May 2019. All students with a catalog year of 2019-20 or later will be required to fulfill this requirement.
+ See “Approved Course Substitutes”
Students pursuing other professional programs need to inform their advisor so their plan of study can be adjusted
B.S. in Nutritional Sciences: Pre-Medical Profession
Recommended Course Sequence (students are required to meet with their advisor)
Minimum 120 credits required for graduation by the University
| Fall Semester | FRESHMAN | Credits | Spring Semester | FRESHMAN | Credits |
| CHEM 1127Q | General Chemistry I | 4 | CHEM 1128Q | General Chemistry II | 4 |
| ♦ ENGL 1007 | Seminar in Writing | 4 | ♦ NUSC 1167 | Food, Culture and Society | 3 |
| ♦ NUSC 1165 | Fundamentals of Nutrition | 3 | STAT 1100Q | Elementary Statistics | 4 |
| BIOL 1107 (or 1108) | Principles of Biology | 4 | BIOL 1108 (or 1107) | Principles of Biology | 4 |
| UNIV 1810 | Learning Community Seminar: Nutritional Sciences | 1 | |||
| Fall Semester | SOPHOMORE | Credits | Spring Semester | SOPHOMORE | Credits |
| CHEM 2443 | Organic Chemistry | 3 | CHEM 2444 | Organic Chemistry | 3 |
| NUSC 2200 | Nutrition and Human Development | 3 | MATH 1132Q | Calculus II | 4 |
| MATH 1131Q | Calculus I | 4 | ♦ SOCI 1001 | Intro to Sociology | 3 |
| ♦ W Course | 3 | MCB 2210 | Cell Biology | 3 | |
| ♦Content Area 4 | ♦Content Area 1 | 3 | |||
| Fall Semester | JUNIOR | Credits | Spring Semester | JUNIOR | Credits |
| PNB 2264 | Human Anatomy & Physiology | 4 | PNB 2265 | Human Anatomy & Physiology II | 4 |
| CHEM 2445 | Organic Chemistry Laboratory | 3 | NUSC 3230 | Community Nutrition | 3 |
| NUSC 3233 | Food Comp & Preparation | 3 | MCB 2000 | Intro to Biochemistry | 4 |
| ♦ PSYC 1100 | General Psychology I | 3 | ♦ Env Literacy* | 3 | |
| ♦ Content Area 1 | |||||
| Fall Semester | SENIOR | Credits | Spring Semester | SENIOR | Credits |
| MCB 2610 | Fundamentals of Microbiology | 4 | NUSC 4236 | Nutritional Biochemistry and Met. | 4 |
| MCB 2400 (or 2410) | Human Genetics | 3 | ♦ NUSC 4237W | Writing in Nutritional Sciences | 1 |
| PHYS 1401Q | General Physics w/Calculus | 4 | PHYS 1402Q | General Physics w/Calculus | 4 |
| NUSC 4260 | Dietary Supplements and Functional Foods | 3 | Electives | 0-6 | |
| Fall Semester | Experiential Learning Electives | Credits | Spring Semester | Experiential Learning Electives | Credits |
| NUSC 3180 | Exp in Community Nutrition | 0-6 | NUSC 3180 | Exp in Community Nutrition | 0-6 |
| NUSC 3823 | Exp in Medical Nutritional Therapy | 0-6 | NUSC 3823 | Exp in Medical Nutritional Therapy | 0-6 |
| NUSC 4299 | Independent Study | 0-6 | NUSC 4299 | Independent Study | 0-6 |
| NUSC 3291 | Nutritional Sciences Internship | 0-3 | NUSC 3291 | Nutritional Sciences Internship | 0-3 |
| Fall Semester | NUSC Electives | Spring Semester | NUSC Electives | ||
| NUSC 1161 | Husky Reads | 1 | NUSC 1161 | Husky Reads | 1 |
| NUSC 4250 | Nutrition for Exercise and Sport | 3 | NUSC 3271 | Food Management Laboratory | 2 |
| NUSC 3272 | Food Service Systems | 2 |
** This Plan of Study Assumes that the foreign language is completed before admission to the university. If needed, a student may take these as electives.
Bolded courses are required for a B.S. in Nutritional Sciences
♦ General Education Requirements of the University of Connecticut
* The University’s new Environmental Literacy general education requirement took effect May 2019. All students with a catalog year of 2019-20 or later will be required to fulfill this requirement.
+ See “Approved Course Substitutes”
Students pursuing other professional programs need to inform their advisor so their plan of study can be adjusted
Required and Optional Courses with Prerequisites
| Course | Pre-requisite |
| AH 4242 Counseling and Teaching for the Health Professional | |
| AH 4244 Management for the Health Professional | |
| ANSC 3343 Animal Food Products | |
| ANSC 4341 Food Microbiology and Safety | BIOL 1107 Principles of Biology |
| BIOL 1107 Principles of Biology | |
| CHEM 1124Q Fundamentals of General Chemistry I | |
| CHEM 1125Q Fundamentals of General Chemistry II | CHEM 1124Q Fundamentals of General Chemistry I |
| CHEM 2241 Organic Chemistry | CHEM 1124Q Fundamentals of General Chemistry OR CHEM 1127Q General Chemistry OR CHEM 1137Q Enhanced General Chemistry OR CHEM 1147Q Honors General Chemistry |
| *KINS 4500 Physiological Systems in Human Performance | PNB 2264 & 2265 Human Physiology and Anatomy |
| *KINS 4510 Mechanisms and Adaptations in Sport Exercise | PNB 2264 & 2265 Human Physiology and Anatomy |
| ENGL 1007 Seminar in Writing | |
| EPSY 3010 Educational Psychology | PSYC 1100 General Psychology I |
| MCB 2000 Introduction to Biochemistry | CHEM 2241 Organic Chemistry OR CHEM 2444 Organic Chemistry |
| MCB 2610 Fundamentals of Microbiology | CHEM 2241 Organic Chemistry OR CHEM 2443 Organic Chemistry |
| MCB 3010 Biochemistry | CHEM 2444 |
| NUSC 1165 Fundamentals of Nutrition | |
| NUSC 1167 Food, Culture and Society | |
| NUSC 2200 Nutrition and Human Development | NUSC 1165 Fundamentals of Nutrition |
| NUSC 3150 Medical Nutrition Therapy I | MCB 2000 Introduction to Biochemistry; PNB 2254 & 2265 Human Physiology and Anatomy; NUSC 1165 Fundamentals of Nutrition |
| NUSC 3180 Experience in Community Nutrition | NUSC 1165 Fundamentals of Nutrition |
| NUSC 3230 Community Nutrition | NUSC 2200 Nutrition and Human Development |
| NUSC 3233 Food Composition and Preparation | NUSC 1165 Fundamentals of Nutrition |
| NUSC 3234 Food Comp. and Prep. Lab | NUSC 1165 Fundamentals of Nutrition; CHEM 2241 Organic Chemistry OR NUSC 1165 Fundamentals of Nutrition; CHEM 2443 Organic Chemistry |
| NUSC 3245 Profession of Dietetics | |
| NUSC 3250 Medical Nutrition Therapy II | DIET 3150 Medical Nutrition Therapy I OR NUSC 3150 Medical Nutrition Therapy I |
| NUSC 3271 Food Services Systems Management Lab/Disc. | NUSC 3234 Food Comp. and Prep. Lab |
| NUSC 3272 Food Service Systems Management I | NUSC 2200 Nutrition and Human Development |
| NUSC 3291 Nutritional Sciences Internship | NUSC 1165 Fundamentals of Nutrition and NUSC 2200 Nutrition and Human Development |
| NUSC 3782 Experience in Food Service Systems Management | |
| NUSC 3823 Experience in Medical Nutrition Therapy | NUSC 3150 Medical Nutrition Therapy I |
| NUSC 4236 Nutritional Biochemistry and Metabolism | NUSC 1165 Fundamentals of Nutrition; MCB 2000 Introduction to Biochemistry OR NUSC 1165 Fundamentals of Nutrition; MCB 3010 Biochemistry |
| NUSC 4237W Writing in Nutritional Sciences | ENGL 1007 Seminar in Writing; NUSC 4236 Nutritional Biochemistry and Metabolism |
| NUSC 4250 Nutrition for Exercise and Sport | NUSC 1165 Fundamentals of Nutrition; PNB 2250 Animal Physiology OR NUSC 1165 Fundamentals of Nutrition; PNB 2265 Human Physiology and Anatomy |
| NUSC 4272 Food Service Systems Management II | DIET/NUSC 3272 Food Service Systems Management I |
| PNB 2250 Animal Physiology | BIOL 1107 Principles of Biology; BIOL 1108 Principles of Biology OR BIOL 1107 Principles of Biology; BIOL 1110 Introduction to Botany |
| PNB 2264 Human Physiology and Anatomy | BIOL 1107 Principles of Biology; CHEM 1124Q Fundamentals of Chemistry I OR BIOL 1107 Principles of Biology; CHEM 1127Q General Chemistry |
| PNB 2265 Human Physiology and Anatomy | PNB 2264 Human Physiology and Anatomy |
| PATH 2100 Anatomy and Physiology of Animals | BIOL 1107 Principles of Biology |
| SOCI 1001 Introduction to Sociology | |
| STAT 1100Q Elementary Concepts of Statistics |
*Required only for minor in Nutrition for Exercise and Sport
Approved Course Substitutes
| Recommended Course | Approved Substitute |
| AH 4242 Counseling/Teaching | EPSY 3010 Educ. Psychology |
| CHEM 1124Q and 1125Q Fundamentals of General Chemistry I and II | CHEM 1127Q and CHEM 1128Q |
| CHEM 2241 Organic Chemistry | CHEM 2443 Organic Chemistry & CHEM 2444 Organic Chemistry |
| PNB 2264 Human Physiology and Anatomy I PNB 2265 Human Physiology and Anatomy II ***DPD students are required to take PNB 2264/2265 | BIOL 1107 Prin. of Biology & BIOL 1108 Prin. of Biology & PNB 2250 Animal Physiology OR BIOL 1107 Prin. of Biology & BIOL 1108 Prin. of Biology & PATH 2100 Anatomy & Physiology of Animals |
| STAT 1100Q Elem. Concepts of Statistics | STAT 1000Q Intro to Statistics I |
| MCB 2000 Intro to Biochemistry | MCB 3010 Biochemistry |
| SOCI 1001 Intro to Sociology | PSYC 1100 General Psychology I, PSYC 1101 General Psychology II, SOCI 1251 Social Problems |
Plan of Study Checklist
General Chemistry:
- CHEM 1124Q & CHEM 1125Q
Organic Chemistry:
- CHEM 2241 OR CHEM 2443 & 2444
Biochemistry & Microbiology:
- MCB 2000
- MCB 2610
Biology, Physiology and Anatomy:
- BIOL 1107 & PNB 2264 & 2265
Nutrition:
- NUSC 1165
- NUSC 1167 (CA4)
- NUSC 2200
- NUSC 4236
- NUSC 3245
- NUSC 4100
Medical Nutrition Therapy:
- NUSC 3150
- NUSC 3250
Community Nutrition:
- NUSC 3230
Foods:
- NUSC 3233
- NUSC 3234
Food Service Management:
- NUSC 3271
- NUSC 3272
- NUSC 4272
Management/Counseling:
- AH 4242 OR EPSY 3010
- AH 4244
Other:
- Professional Meeting (CAND)
- Food Safety Exam
Writing Competency:
- ENGL 1007 OR ENGL 1010 or 1011
- NUSC 4237W OR NUSC 4297W
- W Course (1000 level or higher)
Quantitative Competency:
- STAT 1000 OR STAT 1100Q
Content Area 2 – Social Sciences:
- SOCI 1001 OR PSYC 1100 OR SOCI 1251
GPA:
- DPD GPA ≥ 3.0
Didactic Students are recommended to earn at least a B in all NUSC courses (it’s required to have a B or better in NUSC 1165 and 2200) and a C in all other DPD courses. In addition to a minimum 3.0 DPD GPA, it is recommended that students have the following for internship placement:
- Volunteer Hours (recommend at least 20 hours, e.g. food banks, WIC, hospitals, community organizations)
- Paid Work Experience (Minimum of 1 year- e.g. diet technician, dietary aide, dietary clerk or clerical worker in a healthcare facility, camp counselor, food service, husky programs, certified nursing assistant)
- Extracurricular Activities (recommend at least 2, with one having held office for leadership experience, for example, nutrition club, allied health club, eco garden club, sorority or fraternity)
- Independent Study or Practicum (recommend at least 2 credits in research, clinical, community, or food service)
- Portfolio (start in freshman/sophomore year, should include written examples of individual class work, PowerPoint presentations, pictures of meal projects, examples of creative projects, case studies, interviews)
- Scholarships (recommended students apply to CAHNR and Academy scholarships)
- A Plan B if not placed in an internship (e.g. graduate school, diet technician work experience, retake courses)
2025-2026 Direct Costs and Cost of Attendance
Direct Costs
For comprehensive billing information for all campuses, including housing and dining rates, and a bill estimator, please visit the Office of the Bursar.
The figures below represent the typical tuition and fees and do not include financial aid or scholarships in the figures. This is only an estimated amount, as the fees for housing, food, course fees, etc. can vary.. For additional information regarding the New England Regional program, please visit Undergraduate Admissions.
| Full-Time Undergraduate Storrs | In-State | Out-of-State | New England Regional |
|---|---|---|---|
| Tuition | 17,010 | 39,678 | 26,028 |
| University and Student Fees1 | 4,326 | 4,326 | 4,326 |
| On-Campus Housing2 | 8,066 | 8,066 | 8,066 |
| On-Campus Meal Plan3 | 6,710 | 6,710 | 6,710 |
| Subtotal Direct Costs | 36,112 | 58,780 | 45,130 |
| Waivable Fees | In-State | Out-of-State | New England Regional |
| Waivable Fee: Health Insurance 4 | 3,214 | 3,214 | 3,214 |
| Waivable Fee: Husky Book Bundle 5 | 570 | 570 | 570 |
| Subtotal Direct Costs (Plus Waivable Fees) | In-State | Out-of-State | New England Regional |
| Subtotal Direct Costs (Plus Waivable Fees) | 39,896 | 62,564 | 48,914 |
Description of Fees:
- 1 – Mandatory fees for Storrs students.
- 2 – The On-Campus housing charge is based on Rate 1, a standard double, which is what most incoming students receive. The amount reported is the 2025-2026 rate.
- 3 – The meal plan is based on the Value meal plan.
- 4 – All full-time students are required to be covered by health insurance. Students are therefore automatically billed for the University’s health insurance plan every Fall. If the student is already covered, they can waive the health insurance fee in their Student Administration account. For specific information regarding the University health insurance plan, please visit the Student Health Services website. Amount reported is the 2024-2025 rate.
- 5 – Husky Book Bundle: For more information, please visit the Book Bundle Program and the Bursar’s Bookstore Programs sites.
*Food Safety exam (variable), AND student membership ($58) and fee for attendance at a professional meeting or webinars (variable) is not included.
Note: application to dietetic internships requires several fees. The fee to use DICAS is $50 for the first application submitted and $25 for each additional application and each internship has a separate fee ranging from approximately $0-$75).
Sample Textbook Fees as of Spring 2025 (Prices subject to change by semester)
**Husky Book Bundle Available for $285.00/semester for REQUIRED book materials. Anything recommended will be a separate charge.
***Some books may be rented from websites like Chegg.com, half.ebay.com, and Amazon.com. For example, Krause’s Food and Nutrition Therapy can be rented from Chegg.com for $51.29
| Fall Semester | Freshman | Price | Lab Fee | Spring Semester | Freshman | Price | Lab Fee |
|---|---|---|---|---|---|---|---|
| CHEM 1124Q | Cengage Access Code, Lab Manual | $134.99 | $44.00 | CHEM 1125Q | Lab Manual, Cengage Access Code | $134.99 | $44.00 |
| ENGL 1007 | Academic Writer: Brief | $33.99 | N/A | NUSC 1167 | Food & Culture Cengage Access Code | $156.00 | N/A |
| NUSC 1165 | Nutrition: Science And Applications | $70.00-$94.50 | N/A | STAT 1100Q | WebAssign Access | $133.75 | N/A |
| Sophomore | Sophomore | ||||||
| CHEM 2241 | ORGANIC CHEM I&II (TH BUNDLE) | $132.00 | N/A | SOCI 1001 | Terrible Magnificent Sociology | $42.00 | N/A |
| NUSC 2200 | Nutrition Throughout the Life Cycle | $69.99-$251.00 | N/A | BIOL 1107 | TopHat Access Code, Lab Manual | $103.00 | $80.00 |
| Junior | Junior | ||||||
| PNB 2264 | Human Anatomy & Physiology (Loose-Leaf), Access Code, Lab Tutor | $132.00 | $35.65 | PNB 2265 | Human Anatomy & Physiology (Loose-Leaf), Access Code, Lab Tutor | $132.00 | $36.00 |
| NUSC 3233 | N/A | N/A | N/A | NUSC 3271 | N/A | N/A | $50.00 |
| NUSC 3234 | NUSC 3234 Lab Manual | $21.50 | N/A | NUSC 3272 | Foodservice Organizations, Food Safety & Sanitation | $20.00-$174.60 | $43.23 |
| NUSC 3245 | N/A | N/A | N/A | NUSC 3230 | Community Nutrition in Action | $59.99-105.00 | |
| MCB 2000 | Lab Manual, Access Code Card, Short Course | $133.33 | |||||
| Senior | Senior | ||||||
| AH 4242 | Motivational Interviewing in Healthcare: Helping Patients Change Behavior | $25.15 – $37 | N/A | NUSC 3250 | Krause’s Food & Nutrition therapy | $32.00-$154 | N/A |
| MCB 2610 | Wiley Access Code | $92.34 | $14.98 | NUSC 4236 | Advanced Nutrition & Human Metabolism | $16.00-$60.00 | N/A |
| NUSC 3150 | Lab Manual | $46.00 | N/A | ||||
| NUSC 4272 | Krause’s Food & Nutrition Therapy, Medical Terminology | $32.00-$154 | N/A | ||||
| Foodservice Organizations | $28.00-198.00 |