Nutritional Sciences – Pre-Med and Pre-Dental
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 1127Q – General Chemistry I* | 4 |
| ENGL 1007 – Seminar and Studio in Writing and Multimodal Composition | 4 |
| NUSC 1165 – Fundamentals of Nutrition (TOI-6) | 3 |
| BIOL 1107 – Principles of Biology I | 4 |
| UNIV 1810 – First Year Experience course | 1 |
| Total Credits: 16 | |
Spring Semester
| Course | Credits |
|---|---|
| CHEM 1128Q – General Chemistry II | 4 |
| NUSC 1167 – Food, Culture, and Society* (TOI-2) | 3 |
| STAT 1100Q – Elementary Concepts of Statistics | 4 |
| TOI/Gen Ed | 3 |
| Total Credits: 14 | |
Summer Session
ELECTIVE/Foreign Language** – 3 or 4 credits
Second Year
Fall Semester
| Course | Credits |
|---|---|
| CHEM 2443 – Organic Chemistry | 3 |
| NUSC 2200 – Nutrition & Human Development (TOI-6) | 3 |
| MCB 2210 – Cell Biology | 3 |
| TOI/Gen Ed | 3 |
| W course | 3 |
| Total Credits: 15 | |
Spring Semester
| Course | Credits |
|---|---|
| CHEM 2444 – Organic Chemistry | 3 |
| BIOL 1108 – Principles of Biology II | 4 |
| SOCI 1001 – Introduction to Sociology (TOI-5) | 3 |
| TOI/Gen Ed | 3 |
| TOI/Gen Ed | 3 |
| Total Credits: 16 | |
Third Year
Fall Semester
| Course | Credits |
|---|---|
| PNB 2264 – Human Anatomy and Physiology I | 4 |
| NUSC 3233 – Food Composition & Preparation | 3 |
| MATH 1060Q – Precalculus | 3 |
| PSYC 1100 – General Psychology I | 3 |
| CHEM 2445 – Organic Chemistry Lab | 3 |
| Total Credits: 16 | |
Spring Semester
| Course | Credits |
|---|---|
| PNB 2265 – Human Anatomy and Physiology II | 4 |
| NUSC 3230 – Community Nutrition | 3 |
| PSYC 1101 – General Psychology II | 3 |
| MCB 2000 – Introduction to Biochemistry | 4 |
| Total Credits: 14 | |
Fourth Year
Fall
| Course | Credits |
|---|---|
| MCB 2610 – Microbiology | 4 |
| MCB 2400 OR MCB 2410 – Genetics | 3 |
| NUSC 4260 – Dietary Support and Functional Foods | 3 |
| PHYS 1201Q – General Physics | 4 |
| Total Credits: 14 | |
Spring Semester
| Course | Credits |
|---|---|
| NUSC 4236 – Nutritional Biochemistry and Metabolism | 4 |
| NUSC 4237W – Writing Nutritional Sciences | 1 |
| PHSY 1202Q – General Physics II | 4 |
| ELECTIVE | 3 |
| ELECTIVE | 3 |
| Total Credits: 15 | |
*Can also use CHEM 1124Q, 1125Q, and 1126Q. BIOL 1108 required for Dental only. Pre-Med needs only 2 biology with lab courses. Genetics, cell biology, and microbiology are electives. Pre-dental may require microbiology.
**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.