Nutritional Sciences – Nutrition, Health, and Disease Prevention
Sample Course Sequence
UConn Graduation Requirements – including major and Common Curriculum requirements – can be found at UConn’s Undergraduate Catalog.
Students normally average 15 credits per semester over a 4-year period (fall/spring only) to meet the 120 academic credits required.
First Year
Fall Semester
| Course | Credits |
|---|---|
| CHEM 1124Q – Fundamentals of Chemistry I | 4 |
| ENGL 1007 – Seminar and Studio in Writing and Multimodal Composition | 4 |
| NUSC 1165 – Fundamentals of Nutrition (TOI-6) | 3 |
| TOI/Gen Ed | 3 |
| UNIV 1810 – First Year Experience course | 1 |
| Total Credits: 15 | |
Spring Semester
| Course | Credits |
|---|---|
| CHEM 1125Q – Fundamentals of Chemistry II | 3 |
| NUSC 1167 – Food, Culture, and Society* (TOI-2) | 3 |
| STAT 1100Q – Elementary Concepts of Statistics | 4 |
| TOI/Gen Ed | 3 |
| ELECTIVE | 3 |
| Total Credits: 16 | |
Summer Session
ELECTIVE/Foreign Language** – 3 or 4 credits
Second Year
Fall Semester
| Course | Credits |
|---|---|
| CHEM 2241 – Organic Chemistry | 3 |
| NUSC 2200 – Nutrition & Human Development (TOI-6) | 3 |
| TOI/Gen Ed | 3 |
| TOI/Gen Ed | 3 |
| W course | 3 |
| Total Credits: 15 | |
Spring Semester
| Course | Credits |
|---|---|
| NUSC 1645 – The Science of Food | 3 |
| BIOL 1107 – Principles of Biology I | 4 |
| TOI/Gen Ed | 3 |
| TOI/Gen Ed | 3 |
| ELECTIVE | 3 |
| Total Credits: 16 | |
Third Year
Fall Semester
| Course | Credits |
|---|---|
| PNB 2264 – Human Anatomy and Physiology I | 4 |
| NUSC 3233 – Food Composition & Preparation | 3 |
| NUSC 3234 – Food Composition & Preparation Lab | 1 |
| ELECTIVE | 3 |
| ELECTIVE | 3 |
| Total Credits: 14 | |
Spring Semester
| Course | Credits |
|---|---|
| PNB 2265 – Human Anatomy and Physiology II | 4 |
| NUSC 3230 – Community Nutrition | 3 |
| NUSC 3271 – Food Service Systems Lab | 2 |
| NUSC 3272 – Food Services Systems | 2 |
| MCB 2000 – Introduction to Biochemistry | 4 |
| Total Credits: 15 | |
Fourth Year
Fall
| Course | Credits |
|---|---|
| NUSC 4250 – Nutrition for Exercise and Sport | 3 |
| NUSC 4272 – Food Service Systems II | 2 |
| NUSC 4260 – Dietary Support and Functional Foods | 3 |
| ELECTIVE | 3 |
| ELECTIVE | 3-4 |
| Total Credits: 14-15 | |
Spring Semester
| Course | Credits |
|---|---|
| NUSC 4236 – Nutritional Biochemistry and Metabolism | 4 |
| NUSC 4237W – Writing Nutritional Sciences | 1 |
| ELECTIVE | 3 |
| ELECTIVE | 3 |
| ELECTIVE | 3 |
| Total Credits: 14 | |
*This Common Curriculum requirement may also meet a major requirement.
**Required if student has not met the University requirement of three years of a single foreign language in high school.
Students can elect to enroll in Summer/Winter sessions. Course options can be found at the Summer Session and Winter Session sites.
Students interested in Education Abroad should discuss options (semester, winter or summer) with major advisor.
All students beginning in Fall 2025 will be taking courses that fall into six Topics of Inquiry (TOIs) and three Competencies, while students who matriculated prior to Fall 2025 will continue to follow the General Education Curriculum. Transfer students will have the option to follow either the TOI requirements or the General Education Curriculum. Please consult with your advisor if you have questions.
Your academic advisor will work with you every semester to help determine the best sequence of courses specific to your career goals.