Child and Family Studies Concentration
Child and Family Studies Concentration - offers a comprehensive pathway to diverse career opportunities centered around the growth, education, and welfare of children and families. Through a varied selection of courses encompassing disciplines like social work, business, government, and education, participants are equipped with a well-rounded skill set to thrive in this multifaceted field. The program aims to prepare individuals for a wide array of professional roles, ranging from entry-level positions to leadership roles in sectors such as program administration for children, youth, and the elderly, private or non-profit services, management of child and family policies, advocacy for child and family services, early childhood education, Head Start programs, social service case management, and beyond. Graduates of this program are empowered to embark on fulfilling careers that make a meaningful impact on the lives of children and families in various capacities, reflecting the program's commitment to nurturing well-rounded professionals dedicated to the betterment of society.
The Southern University Child Development Laboratory (CHDV Lab) uses research-based curriculum to serve and educate youth from birth to 4 years of age. It is a research facility within the Department of Human Sciences and is aligned with the Child Development and Family Studies undergraduate program. The CHDV Lab serves as a laboratory for all future educators and practitioners and provides opportunities for cutting edge research in the areas of child development, speech pathology, psychology, and education. The main focus of the CHDV Lab is to serve as a training site for undergraduate students who wish to enter the field of early childhood education. Through experiences and research in best practices, students gain knowledge and skills to make them strong leaders in the nation and internationally in the area of early childhood education.
First Year
First Semester
| FRMN 120B | College Success Skills | 2 |
| Or | |
| FRMN 121B | College Success Skills w/Lab | 2 |
| | |
| SENL 101B | English Composition I | 3 |
| Biology Requirement | 3 |
MATH
| Math Requirement | 3 |
| FCSC 140B | Orien to Family & Consumer Sci | 1 |
| Humanities Requirement | 3 |
Second Semester
| SENL 102B | English Composition II | 3 |
| Biology Requirement | 3 |
MATH
| Math Requirement | 3 |
HUMN
| Humanities Elective | 3 |
| Social Science Requirement | 3 |
Second Year
First Semester
| African American Experience | 3 |
| SPHY 102B | Physical Science I | 3 |
| AGSC 200B | Agricultural Communications | 3 |
| FCSC 362B | Children's Literature | 3 |
| Social Science Requirement | 3 |
Second Semester
Third Year
First Semester
Second Semester
Fourth Year
First Semester
Second Semester
Child Life Specialist Concentration
Child Life Specialist Concentration - is designed for students aspiring to become Certified Child Life Specialists (CCLS) in the healthcare field. CCLS professionals play a crucial role in helping children and their families navigate times of stress experienced in medical environments. Child life specialists also promote effective coping through play, preparation, education and self-expression activities. They achieve this through the use of play, preparation, education, and self-expression activities.
By enrolling in the Child Life Concentration, students will have the opportunity to leverage their knowledge of child development and family systems theories to effectively address the intricate needs of hospitalized children and their families. Graduates of this program can pursue various career paths, including roles such as Child Life Specialist, Parenting Educator, Youth Program Director, Family Services Worker, Children's Services Provider, and positions within Food Companies. Upon completion of this program, graduates can pursue diverse career paths, including roles such as Child Life Specialist, Parenting Educator, Youth Program Director, Family Services Worker, Children's Services Provider, and positions within Food Companies.
First Year
First Semester
| FRMN 120B | College Success Skills | 2 |
| SENL 101B | English Composition I | 3 |
| Natural Sciences Requirement | 3 |
MATH
| Math Requirement | 3 |
| FCSC 140B | Orien to Family & Consumer Sci | 1 |
| Humanities Requirement | 3 |
Second Semester
| SENL 102B | English Composition II | 3 |
| HUMN 366B | Race Relations | 3 |
| Natural Sciences Requirement | 3 |
| Social-Behavioral Science Requirement | 3 |
MATH
| Math Requirement | 3 |
Second Year
First Semester
| Family and Consumer Sciences Elective | 3 |
| Physical Science Requirement | 3 |
| Physical Science Lab | 1 |
| Humanities Requirement | 3 |
| Family and Consumer Sciences Elective | 3 |
| SPSY 231B | Child Psychology | 3 |
Second Semester
| FCSC 211B | Family Dynamics | 3 |
| CRIN 240B | Adolescent Psychology | 3 |
| FCSC 371B | Play & Play Material | 3 |
| Concentration Requirement | 3 |
| Concentration Requirement | 3 |
Third Year
First Semester
Second Semester
| Concentration Requirement | 3 |
| FCSC 400B | Family Stress Management | 3 |
| FCSC 470B | Child Guidance | 3 |
| SOCW 480B | Srvc to Family & Child | 3 |
| Concentration Requirement | 3 |
Fourth Year
First Semester
Second Semester
| FCSC 413B | Family Life Education | 3 |
| FCSC 478B | Practium: Teaching Young Child | 3 |
| FCSC 481B | Fam & Consumer Sci Prespective | 2 |
| FCSC 492B | Health & Safety of Young Child | 3 |
| Concentration Requirement | 3 |
Other Graduation Requirements:
Writing Proficiency taken in SENL 111 unless transferred SENL 111 the Writing Proficiency must be scheduled. Students are required to earn a grade "C" or better in all Major and English courses. Student cumulative GPA must be a 2.0 or higher. STUDENTS ARE REQUIRED TO MEET WITH THEIR ADVISOR PRIOR TO REGISTRATION. SHOULD A STUDENT FAIL TO SECURE PROPER ADVISEMENT, THE UNIVERSITY WILL NOT BE HELD RESPONSIBLE. Students should complete a change of college form in their major and be assigned to an advisor within that department and schedule advisement sessions each semester.
Culinary/Food Management Concentration
Culinary/Food Management Concentration - combines the creative spirit of the culinary arts with the technical and scientific expertise of food science and the entrepreneurial expertise of food service systems management. The Culinary/Food Management emphasis prepares students for an exciting and challenging career in the nation’s largest business: food. This concentration prepares students for management roles or entrepreneurial opportunities within the food industry. Students are marketable for new employment opportunities in the hospitality industry. Students are prepared to compete in the retail food market which ranges from healthcare to lodging organizations and develops students as leaders for the foodservice and lodging professions. Career opportunities include positions as managers with airlines, cruise ships, retirement communities, hospitals, universities, correctional facilities, delis and catering operations, retail sales in hospitality; marketing, advertising; and self-employed managers.
First Year
First Semester
| FRMN 120B | College Success Skills | 2 |
| SENL 101B | English Composition I | 3 |
| FCSC 140B | Orien to Family & Consumer Sci | 1 |
CHEM
| Chemistry Requirement | 3 |
MATH
| Math Requirement | 3 |
| Humanities Requirement | 3 |
Second Semester
| SENL 102B | English Composition II | 3 |
| Arts Requirement | 3 |
| Humanities Requirement | 3 |
CHEM
| Chemistry Requirement | 3 |
MATH
| Math Requirement | 3 |
Second Year
First Semester
| Social or Behavioral Science Requirement | 3 |
| Biology Requirement | 3 |
| SACC 211B | Financial Accounting Principle | 3 |
| FCSC 200B | Prof Issues in Food Nutr & Die | 1 |
| FCSC 220B | Fundamentals of Food | 3 |
Second Semester
| FCSC 230B | Ess of Nutrition & Wellness | 3 |
| Humanities Requirement | 3 |
| SECO 211B | Principles of Economics | 3 |
| SACC 221B | Managerial Accounting | 3 |
| Social or Behavioral Science Requirement | 3 |
Third Year
First Semester
Second Semester
Fourth Year
First Semester
Second Semester
| FCSC 498B | Prob in Food Service Systems | 3 |
| FCSC 429B | Seminar in Food in Nutrition | 1 |
| FCSC 481B | Fam & Consumer Sci Prespective | 2 |
| FCSC 450B | Field Experience | 3 |
| FCSC 480B | Food Design, Merchand & Cateri | 3 |
| Family and Consumer Sciences Elective | 3 |
Other Graduation Requirements:
Writing Proficiency taken in SENL 111 unless transferred SENL 111 the Writing Proficiency must be scheduled. Students are required to earn a grade "C" or better in all Major and English courses. Student cumulative GPA must be a 2.0 or higher. STUDENTS ARE REQUIRED TO MEET WITH THEIR ADVISOR PRIOR TO REGISTRATION. SHOULD A STUDENT FAIL TO SECURE PROPER ADVISEMENT, THE UNIVERSITY WILL NOT BE HELD RESPONSIBLE. Students should complete a change of college form in their major and be assigned to an advisor within that department and schedule advisement sessions each semester.
Fashion Merchandising and Design Concentration
Requirements and procedures for admission, retention, and graduation are the same in the Department of Human Sciences as for the University. A Bachelor of Science degree in Human Sciences will be awarded to the student who has satisfactorily completed the minimum required hours of course work for the selected concentration.
First Year
First Semester
Second Semester
Second Year
First Semester
Second Semester
| SSOC 201B | Introduction to Sociology | 3 |
| FCSC 309B | Apparel Selection | 3 |
| Business Elective | 3 |
| Business Elective | 3 |
| SMAT 130B | Elementary Statistics I | 3 |
Third Year
First Semester
Second Semester
| FCSC 307B | Computer Applications in Desig | 3 |
| FCSC 352B | Apparel Production | 3 |
| FCSC 405B | Textile Evaluation | 3 |
| Business Elective | 3 |
| Business Elective | 3 |
Fourth Year
First Semester
Second Semester
Other Graduation Requirements:
Writing Proficiency taken in SENL 111 unless transferred SENL 111 the Writing Proficiency must be scheduled. Students are required to earn a grade "C" or better in all Major and English courses. Student cumulative GPA must be a 2.0 or higher. STUDENTS ARE REQUIRED TO MEET WITH THEIR ADVISOR PRIOR TO REGISTRATION. SHOULD A STUDENT FAIL TO SECURE PROPER ADVISEMENT, THE UNIVERSITY WILL NOT BE HELD RESPONSIBLE. Students should complete a change of college form in their major and be assigned to an advisor within that department and schedule advisement sessions each semester.
Nutrition and Health informatics Concentration
Nutrition and Health Informatics Concentration - focuses on the management and use of nutrition and health data and information through technology. Nutrition and Health Informatics is the management of nutrition and health information food and nutrition professionals need in the health care arena. This emerging area is concerned with the optimal use of information, often aided by the use of technology, to improve individual health, health care, public health, and research. Nutrition and Health Informatics describes an emerging area of practice that focuses on harnessing the latest information technologies, including mobile devices, social media and data analytics and bring them to bear on all aspects of local and global healthcare systems.
First Year
First Semester
Second Semester
| Humanities Requirement | 3 |
| SENL 102B | English Composition II | 3 |
| Arts Requirement | 3 |
CHEM
| Chemistry Requirement | 3 |
| SMAT 122B | Pre-Calculus mathematics II | 3 |
Second Year
First Semester
Second Semester
| Social or Behavioral Science Requirement | 3 |
| SBIO 222B | Human Anat & Physiology Lec II | 3 |
| CMPS 191B | Modular Prog & Algor Dev II | 3 |
| Social or Behavioral Science Requirement | 3 |
| FCSC 332B | Human Nutrition | 3 |
Third Year
First Semester
Second Semester
Fourth Year
First Semester
Second Semester
Other Graduation Requirements:
Writing Proficiency taken in SENL 111 unless transferred SENL 111 the Writing Proficiency must be scheduled. Students are required to earn a grade "C" or better in all Major and English courses. Student cumulative GPA must be a 2.0 or higher. STUDENTS ARE REQUIRED TO MEET WITH THEIR ADVISOR PRIOR TO REGISTRATION. SHOULD A STUDENT FAIL TO SECURE PROPER ADVISEMENT, THE UNIVERSITY WILL NOT BE HELD RESPONSIBLE. Students should complete a change of college form in their major and be assigned to an advisor within that department and schedule advisement sessions each semester.
Nutrition Health and Wellness Concentration
Nutrition, Health and Wellness (NHW) Concentration - offers a comprehensive curriculum tailored to students pursuing a bachelor’s degree in Human Sciences with a focus on Nutrition, Health, and Wellness. This concentration is ideal for individuals passionate about nutrition and its impact on wellness and health promotion. In a society where individuals of all ages seek guidance on optimizing their health through nutrition and physical activity, this program equips students to address a wide range of nutrition and health challenges to improve the well-being of individuals and communities.
The NHW concentration opens doors to a variety of career paths in sectors such as the food industry, voluntary and community health organizations, school health programs, government agencies, cooperative extension services, research institutions, advocacy groups, educational settings, communications, public relations, advertising, marketing, corporate wellness programs, insurance companies, health coaching, and the fitness industry. Graduates are prepared to make meaningful contributions in these diverse fields, promoting health and wellness through nutrition education, advocacy, and program development.
The curriculum is thoughtfully crafted to provide students with a solid foundation of knowledge and skills essential for success in their future careers. By blending theoretical learning with practical experiences, students are equipped to tackle the challenges of the nutrition and health industry upon graduation. Whether students aspire to enter the workforce immediately after completing their degree or plan to pursue advanced studies in graduate school, this concentration offers a well-rounded education that prepares them for a successful transition into the professional world of food and nutrition.
First Year
First Semester
| FRMN 120B | College Success Skills | 2 |
| SENL 101B | English Composition I | 3 |
| FCSC 140B | Orien to Family & Consumer Sci | 1 |
CHEM
| Chemistry Requirement | 3 |
| SMAT 121B | Pre-Calculus Mathematics I | 3 |
| Humanities Requirement | 3 |
Second Semester
| Humanities Requirement | 3 |
| SENL 102B | English Composition II | 3 |
| Fine Arts Requirement | 3 |
CHEM
| Chemistry Requirement | 3 |
| SMAT 122B | Pre-Calculus mathematics II | 3 |
Second Year
First Semester
| Humanities Requirement | 3 |
CHEM
| Chemistry Requirement | 3 |
| SBIO 221B | Human Anat & Physiology Lec I | 3 |
| FCSC 200B | Prof Issues in Food Nutr & Die | 1 |
| FCSC 220B | Fundamentals of Food | 3 |
Second Semester
| Social or Behavioral Science Requirement | 3 |
| SBIO 222B | Human Anat & Physiology Lec II | 3 |
CHEM
| Chemistry Requirement | 3 |
| SVLR 100B | Service Learning | 1 |
| FCSC 332B | Human Nutrition | 3 |
Third Year
First Semester
Second Semester
Fourth Year
First Semester
| FCSC 435B | Nutrition and Disease I | 3 |
| FCSC 439B | Food Nutrition Communications | 3 |
| MGMT 300B | Principles of Management | 3 |
| Concentration Requirement | 3 |
| Social or Behavioral Science Requirement | 3 |
Second Semester
Other Graduation Requirements:
Writing Proficiency taken in SENL 111 unless transferred SENL 111 the Writing Proficiency must be scheduled. Students are required to earn a grade "C" or better in all Major and English courses. Student cumulative GPA must be a 2.0 or higher. STUDENTS ARE REQUIRED TO MEET WITH THEIR ADVISOR PRIOR TO REGISTRATION. SHOULD A STUDENT FAIL TO SECURE PROPER ADVISEMENT, THE UNIVERSITY WILL NOT BE HELD RESPONSIBLE. Students should complete a change of college form in their major and be assigned to an advisor within that department and schedule advisement sessions each semester.
Dietetic Internship
The Dietetic Internship is a post-baccalaureate supervised practice program in dietetics offered at Southern University. This program incorporates the Academy of Nutrition of Dietetics Standards of Education for student to acquire knowledge, skills, and competencies to function as entry-level registration-eligible dietitians. The Dietetic Internship Program at Southern University and A & M College is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics (AND). The address and phone number of ACEND are 120 South Riverside Plaza, Suite 2000 Chicago, IL 60606-6995, 312/877-1600, ext 4727 or 1-800-877-1600, www.eatright.org/ACEND.
To become a registered dietitian/nutritionist (RD or RDN)
To become a registered dietitian/nutritionist (RD or RDN), an individual must complete a three-step process:
- Complete the Accreditation Council for Education in Nutrition and Dietetics (ACEND) Didactic Program in Nutrition and Dietetics academic requirements; receive a verification statement signed by the Director of the Didactic Program; and obtain a minimum of a Bachelor’s degree.
- Complete an ACEND accredited supervised practice program (dietetic internship program), and receive a verification statement signed by the Director of the Dietetic internship program.
- Obtain a passing score on the national registration examination for RD or RDN credential, as administered by the Commission on Dietetic Registration (CDR).
For Prospective Applicant:
We provide a challenging, future oriented internship, with a community emphasis. Students participate in meaningful learning experiences in nutrition therapy, food service systems management and community nutrition. The internship is nine months and includes 12 graduate credits. It requires a highly motivated individual with a great deal of stamina. We invite your application.
Mission
The mission of the Dietetic Internship at Southern University is to prepare diverse graduates to perform the specialized functions of entry-level registered dietitian nutritionists in the evolving practice settings. Diversity, communication, collaboration, problem solving and critical thinking are fundamental to the program.
Goals
Goal 1. Prepare competent entry-level dietetics and nutrition practitioners.
- “At least (80%) of program interns complete program/degree requirements within 13.5 months (150% of the time planned for completion).”
- “Seventy five percent (75%) of program graduates take the CDR credentialing exam for dietitian nutritionists within 12 months of program completion.”
- “The program’s one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.”
- “Of graduates who seek employment, 80% are employed in nutrition and dietetics or related fields within twelve months of graduation.”
- Ninety percent (90%) of employers who respond to the survey, will rate graduates as three or better; indicating satisfactory or better for professional knowledge, skills, and competency level for entry-level practice.
- Ninety five percent (95%) of employed graduates who respond to the survey, will rate themselves as prepared or well prepared for their first position.
Goal 2. Prepare graduates to actively participate as a team member and leader in diverse settings and who contribute to the profession.
- Preceptors will rate 100% of students as ‘acceptable performance’ or high quality performance’ in supervised practice.
- Students (90%) will rate opportunity to participate as a team member and develop leadership skills as ‘good’ or ‘excellent’.
- Employers who respond to the survey will rate 90% of graduates based on their ability to integrate professionalism and leadership skills; as ‘above average’.
- 80% of graduates who respond to the alumni surveys, will be members of the Academy and/or other related professional organizations.
Goal 3. Provide learning experiences for the development of professional attitudes, skills, self-confidence, maturity, and instill a commitment to lifelong learning to increase knowledge and enhance professional competence, for entry-level dietitian/nutritionists.
- Ninety-five percent (95%) of the responding graduates will indicate on the alumni survey that they are involved in lifelong learning activities.
- Forty percent (40%) 0f graduates will pursue graduate school, an additional degree or specialty certification within two years.
Program Learning Outcomes
- Interns will model professional skills and behaviors, including social responsibility, ethical practice, a commitment to lifelong learning, and ability to work collaboratively with others.
- Interns will demonstrate the ability to communicate effectively and to use various communication tools.
- Interns will demonstrate problem-solving and critical thinking skills to come to appropriate meaningful decisions and conclusions.
- Interns will demonstrate the ability to develop and implement food and nutrition programs to enhance health and promote wellness.
This application process includes:
Throughout the 18-month duration of the program, interns will undergo supervised practice in the Baton Rouge/New Orleans area, totaling approximately 32 hours per week from Monday to Thursday. This includes additional hours dedicated to didactic course instructions and MPA coursework. The program ensures a minimum of 1084 hours of supervised practice over at least 32 weeks, though the actual total hours may vary based on the availability of supervised practice sites. To accommodate absences and adverse weather conditions, the total weeks may extend up to 34 weeks. Rotations range from 1 to 6 weeks, and some learning experiences may necessitate evening or weekend participation to fulfill program objectives.
During the DI/MS program, interns typically enjoy designated days off, including Labor Day, one week for Thanksgiving, two weeks for Winter Break, one week for Spring Break, and at least one week over the Memorial Day holiday. However, these days off are subject to change based on the interns' rotation location. Interns generally adhere to the University's academic calendar, with most holidays listed on the Southern University Academic Calendar being observed.
It's important to note that due to official university closings resulting from mandatory evacuations or inclement weather, the program's duration may be extended beyond June of the following year. In such cases, makeup hours may be required during regularly scheduled breaks and holidays.
Completion Requirements
The internship which begins in August and ends in May is a 9 month or 40 week program. The program accepts a maximum of 12 students in each new class yearly.
The requirements below must be achieved to successful complete the internship:
- Complete all rotations and the minimum requirement of 1200 hours of supervised practice (32 hours for 40 weeks).
- Complete the certification eligibility graduate courses (earn 12 graduate credits). FCSC-501 Preprofessional Practice: Clinical Nutrition and FCSC-502 Preprofessional Practice: Food Service Systems Management during the fall and spring semesters, respectively.
- Obtain an overall score of 80% on the comprehensive examination. This examination is administered at the end upon completion of all rotations.
- Demonstrate and meet all the abilities and expectations below:
- Applicants must be able to observe demonstrations and procedures in the patient care and food service areas.
- Applicants must be able to learn, analyze, synthesize, solve problems, and reach diagnostic, therapeutic, and administrative judgments
- Applicants must have sufficient use of the senses of vision and hearing and the somatic sensation to perform clinical nutritional assessments or any food and nutrition service function.
- Applicants must be able to relate reasonably to patients, health care professionals, and food and nutrition service staff and establish professional relationships with all groups.
- Applicants are expected to be able to communicate the concepts of nutritional care to the patient and to his/her colleagues with accuracy, clarity, and efficiency.
- Applicants are expected to display good judgment in the assessment and treatment of patients and management of food and nutrition service staff.
- Applicants must be able to learn to respond with precise, quick, and appropriate action in emergency situations.
- Applicants are expected to be able to accept criticism and respond by appropriate modification of behavior.
- Applicants must be able to learn to recognize deviations from food nutrition service management standards.
- Applicants are expected to possess the perseverance, diligence, and consistency to complete the Dietetic Internship curriculum and enter dietetic practice as a professional.
- Clinical Rotation Schedule
- Community Dietetics
- Food Service Management
- DFCS Nutritional Science
- MPA Nutritional Science
- MPA Nutritional Science Degree Plan
- State Licensure
- State Licensure is required for all Dietetics/Nutritionist in Louisiana
- As of December 4, 2023, per the Accreditation Council for Education in Nutrition and Dietetics (ACEND) The Southern University Dietetic Internship program has been placed on probationary status for accreditation. The ACEND Board will meet in April 2024 to reevaluate the status of the Southern University Dietetic Internship.
For more information on obtaining state licensure, visit www.Ibedn.org.
All Assessment Outcome Data for the goals and objectives of the Dietetic Internship Program are available upon request from the Program Director.
If you have any questions after reviewing the enclosed information, please contact Ms. Alexis Motely or Dr. Melissa Johnson for more information:
Dr. Melissa Johnson
Melissa Johnson, PhD, MS, ACUE
Assistant Professor/Program Leader
Human Nutrition and Food Program
Department of Human Sciences
College of Agricultural, Human and Environmental Sciences
Southern University and A&M College
109H P.E. Thrift Hall
Baton Rouge, Louisiana 70813
(225) 771-2496 (office)
(225) 771-2400 (fax)
melissa_johnson@subr.edu
melissa.johnson@sus.edu
Alexis D. Motley MS, RDN, LDN
Dietetic Internship Director/Instructor
College of Agricultural, Family and Consumer Sciences
Human Food and Nutrition Program
109F P.E. Thrift Hall
P.O. Box 9441
Baton Rouge, Louisiana 70813
Email: alexis.motley@sus.edu
(225) 771-3168
Minor in Child and Family Studies Concentration
The Department of Human Sciences offers a minor in Child and Family Studies with specific course requirements from the content area. A minor in Child and Family Studies requires a minimum of 18 credit hours and may be selected from the following courses:
Requirements List
A grade of "C" or better is required in all courses toward the minor.
Minor in Culinary/Food Management
The Department of Human Sciences offers a minor in Culinary/Food Management with specific course requirements from the content area. A minor in Culinary/Food Management requires a minimum of 19 credit hours and may be selected from the following courses:
Requirements List
A grade of "C" or better is required in all courses toward the minor.
Minor in Fashion Merchandising, Design and Textiles
The Department of Human Sciences offers a minor in Fashion Merchandising, Design and Textiles with specific course requirements from the content area. A minor in Fashion Merchandising, Design and Textiles requires a minimum of 18 credit hours and may be selected from the following courses:
Requirements List
A grade of "C" or better is required in all courses toward the minor.
Minor in Nutrition Health and Wellness
The Department of Human Sciences offers a minor in Nutrition, Health and Wellness with specific course requirements from the content area. A minor in Nutrition, Health and Wellness requires a minimum of 18 credit hours and may be selected from the following courses:
Requirements List
A grade of "C" or better is required in all minor courses.