Osprey Map

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College:	Brooks College of Health
Degree:	Bachelor of Science
Major:	Nutrition & Dietetics
Concentration:	Community Nutrition and Food
Effective Term:	Fall 2020

The Osprey Map provides a term-by-term sample schedule for each undergraduate academic program at the University of North Florida. It is designed to guide students in the selection of courses each term. The "Mile Marker" courses in the right-hand column are those courses that should be completed before or by the end of that term. Following the sample schedule, and completing the mile marker courses at the appropriate point of your undergraduate career, will facilitate graduation in four years. The term-by-term model assumes full-time enrollment. For students enrolled part-time, the sample schedule and mile markers should be followed based on the number of credits completed. The Osprey Map should be used in consultation with an academic advisor.

The Nutrition and Dietetics major with a Concentration in Community Nutrition and Food will prepare students for a number of careers in community nutrition as well as food service management. At UNF, students in the Community Nutrition and Food Concentration have opportunities to participate in a very active food recovery program, strengthen leadership skills, participate in research projects with faculty, attend professional nutrition and food conferences, join student clubs, write articles for a student-led monthly publication, and more. In addition, students will receive preparation for and be qualified to take the Certified Dietary Manager (CDM) Credentialing exam. Career Planning Engaging in career planning activities is significant to student success. UNF offers customized career centers to deliver targeted programs, events, services and resources. First-Year and Exploratory students should visit the Career Services webpage and Sophomore or higher level students with a declared BCH major should visit the Brooks College of Health Professional Development Services office. Students should refer to their personalized Degree Evaluation provided by an academic advisor and to other university resources for additional university and college-specific policies and procedures. Visit the undergraduate university catalog for more information. Summer terms may be utilized to facilitate graduation in four years. Visit the university catalog for a list of General Education. An Associate in Arts (AA) degree from a Florida public university, state college or community college satisfies UNF general education and Gordon Rule requirements. Math selection for First Time in College (FTIC) students is contingent upon Math Placement exam results, the student’s major and credit received through accelerated mechanisms (Advanced Placement, International Baccalaureate, Dual Enrollment, etc). Visit the Nutrition and Dietetics webpage for a complete list of Nutrition prerequisites. Nutrition majors should consult with the BS/DPD Nutrition Program Director as early as Freshman year. To avoid delaying graduation, courses in Term 5 - Term 8 should be completed in the terms indicated. Upper Level (3000/4000 level) Nutrition courses (HUN, DIE, FSS, FOS prefixes) must be completed in the fall and spring terms. Although not all upper level Nutrition courses are mile markers, these courses are offered once per year. FSS1202/1202L Food Fundamentals with Lab is offered in both fall and summer terms. Civic Literacy Requirement: Prior to graduation from a Florida state university, students must demonstrate competency in civic literacy through successful completion of a civic literacy course (AMH 2020 or POS 2041) or by achieving a passing score on an assessment. Consult an academic advisor, the university catalog and visit the Civic Literacy webpage for additional information. Students must earn additional Free Elective credit if needed to satisfy the university minimum 120 total semester hours for graduation. For more information contact the Undergraduate Nutrition and Dietetics Program Director, or the Brooks College of Health Advising Office.

The Nutrition and Dietetics major with a Concentration in Community Nutrition and Food will prepare students for a number of careers in community nutrition as well as food service management. At UNF, students in the Community Nutrition and Food Concentration have opportunities to participate in a very active food recovery program, strengthen leadership skills, participate in research projects with faculty, attend professional nutrition and food conferences, join student clubs, write articles for a student-led monthly publication, and more. In addition, students will receive preparation for and be qualified to take the Certified Dietary Manager (CDM) Credentialing exam.

Career Planning
Engaging in career planning activities is significant to student success. UNF offers customized career centers to deliver targeted programs, events, services and resources. First-Year and Exploratory students should visit the Career Services webpage and Sophomore or higher level students with a declared BCH major should visit the Brooks College of Health Professional Development Services office.

Students should refer to their personalized Degree Evaluation provided by an academic advisor and to other university resources for additional university and college-specific policies and procedures. Visit the undergraduate university catalog for more information.

Summer terms may be utilized to facilitate graduation in four years.

Visit the university catalog for a list of General Education. An Associate in Arts (AA) degree from a Florida public university, state college or community college satisfies UNF general education and Gordon Rule requirements. Math selection for First Time in College (FTIC) students is contingent upon Math Placement exam results, the student’s major and credit received through accelerated mechanisms (Advanced Placement, International Baccalaureate, Dual Enrollment, etc). Visit the Nutrition and Dietetics webpage for a complete list of Nutrition prerequisites.
Nutrition majors should consult with the BS/DPD Nutrition Program Director as early as Freshman year.
To avoid delaying graduation, courses in Term 5 - Term 8 should be completed in the terms indicated. Upper Level (3000/4000 level) Nutrition courses (HUN, DIE, FSS, FOS prefixes) must be completed in the fall and spring terms. Although not all upper level Nutrition courses are mile markers, these courses are offered once per year.
FSS1202/1202L Food Fundamentals with Lab is offered in both fall and summer terms.
Civic Literacy Requirement: Prior to graduation from a Florida state university, students must demonstrate competency in civic literacy through successful completion of a civic literacy course (AMH 2020 or POS 2041) or by achieving a passing score on an assessment. Consult an academic advisor, the university catalog and visit the Civic Literacy webpage for additional information.
Students must earn additional Free Elective credit if needed to satisfy the university minimum 120 total semester hours for graduation.
For more information contact the Undergraduate Nutrition and Dietetics Program Director, or the Brooks College of Health Advising Office.

Total Hours:	16

Term 1: Attempted Hours 0-15
Schedule	Credit Hours	Mile Markers
ENC1101 (GW) Audience and Purpose OR ENC1143 (GW) Writing with Evidence and Style	3

MAC1105 (GM) College Algebra (Program Prerequisite)	3

BSC1010C General Biology I (Program Prerequisite)	4

Select a General Education Course (See Degree Evaluation)	3

Select a Free Elective(If needed for 120 total hours)	3


Term 2: Attempted Hours 16-30
Schedule	Credit Hours	Mile Markers
ENC1101 (GW) Audience and Purpose OR ENC1143 (GW) Writing with Evidence and Style	3
(Select the English course not taken in Term 1)

STA2014 (GM)Elem Statistics-Health/SS (Program Prerequisite)	3

CHM2045 General Chemistry I (Program Prerequisite)	3
CHM2045L General Chemistry I Laboratory (Program Prerequisite)	1

POS2041 Intro to American Government (Program Prerequisite)	3

Select a Free Elective(If needed for 120 total hours)	3

Total Hours:	16

Summer 1
Schedule	Credit Hours	Mile Markers
		BSC1010C General Biology I Minimum Grade C

Term 3: Attempted Hours 31-45
Schedule	Credit Hours	Mile Markers
Select a third Written Communication Course (See	3	CHM2045/2045L Gen Chem I with lab Min Grade C
Degree Evaluation)

BSC2085C Human Anatomy and Physiology I (Program Prerequisite)	4

FSS1202 Food Fundamentals (Program Prerequisite)	3
FSS1202L Food Fundamentals Laboratory (Program Prerequisite)	1
(FSS1202/1202L may be taken in Freshman Year.
Consult an academic advisor.)

Select a Free Elective(If needed for 120 total hours)	3

Total Hours:	14

Term 4: Attempted Hours 46-60
Schedule	Credit Hours	Mile Markers
HUN2201 Basic Prin Human Nutrition (Program Prerequisite)	3	BSC2085C Anat and Phys I with Lab Min Grade C
(HUN2201 may be taken in Freshman Year.
Consult an academic advisor.)

BSC2086C Human Anatomy & Physiology II (Program Prerequisite)	4

Select a General Education Course (See Degree Evaluation)	3

Select a General Education Course (See Degree Evaluation)	3

Total Hours:	13

Summer 2
Schedule	Credit Hours	Mile Markers
MCB2010C Microbiology (Program Prerequisite)	4	BSC2086C Anat and Phys II Min Grade C
(Biology with Lab and Chemistry with Lab are prereqs for		HUN2201 Basic Prin Human Nutrition Min Grade C
MCB2010C)		General Education Requirements

Total Hours:	4

Term 5: Attempted Hours 61-75
Schedule	Credit Hours	Mile Markers
SPC2608 Fundamentals of Speech or SPC4064 Public Speaking for Professionals	3	Food Fundamentals Course Minimum Grade C
		Food Fundamentals Lab Minimum Grade C
HUN3800 Nutrition Sci Res and Ethic (Offered Fall term only)	3	Nutrition Prerequisites
		HUN3800 Nutrition Sci Res and Ethic Minimum Grade C
HUN3403 Life Span Nutrition (Offered Fall term only)	3	HUN3403 Life Span Nutrition Minimum Grade C
		HSC3578 Food, Health and Society Minimum Grade C
HSC3578 Food, Health and Society (Offered Fall term only)	3

Select a Free Elective(If needed for 120 total hours)	3

**Food Fundamentals course with Lab may be taken
concurrently with courses in Term 5**

Total Hours:	15

Term 6: Attempted Hours 76-90
Schedule	Credit Hours	Mile Markers
DIE3310 Community Nutrition (Offered Spring term only)	3	DIE3310 Community Nutrition Minimum Grade C
		FSS3800 Seminar Food Sys & Sustain Minimum Grade C
FSS3800 Seminar Food Sys & Sustain (Offered Spring term only)	3	FOS4041 Food Science and Composition Minimum Grade C
		FOS4041L Food Science Lab Minimum Grade C
FOS4041 Food Science and Composition (Offered Spring term only)	3	Civic Literacy Requirement
FOS4041L Food Science Lab (Offered Spring term only)	1

Select a Free Elective(If needed for 120 total hours)	3

Total Hours:	13

Summer 3
Schedule	Credit Hours	Mile Markers
HUN3014 Nutrition and Fitness (Offered Summer term only)	3	MCB2010C Microbiology with Lab Minimum Grade C
		HUN3014 Nutrition and Fitness Minimum Grade C
		Summer Residency Requirement
Total Hours:	3

Term 7: Attempted Hours 91-105
Schedule	Credit Hours	Mile Markers
DIE4122 Management Of Food/Nutrition I (Offered Fall term only)	3	DIE4122 Management Of Food/Nutrition I Minimum Grade C
		HUN4601C Nutrition Education Minimum Grade C
HUN4601C Nutrition Education (Offered Summer and Fall term only)	3	HUN4614 Nutrition Communication Minimum Grade C
		University Foreign Language Requirement
HUN4614 Nutrition Communication (Offered Fall term only)	3

Select a Free Elective(If needed for 120 total hours)	3

Total Hours:	12

Term 8: Attempted Hours 106-120
Schedule	Credit Hours	Mile Markers
DIE4125 Management Food/Nutrition II (Offered Spring term only)	3

HUN3534 Food as Medicine (Offered Spring term only)	3
HUN3534L Food as Medicine Laboratory (Offered Spring term only)	1

FSS4945 Community Nutr Capstone (Offered Spring term only)	3

FSS4230 Quantity Food Preparation (Offered Spring term only)	3
FSS4230L Field Exp-Food Qty Preparation (Offered Spring term only)	1

Total Hours:	14
Total Program Hours:	120

The Osprey Map is not a contract between the University of North Florida and the student. It should be used as a general guide for the purpose of meeting requirements and constructing course schedules. The Map may be altered periodically to meet the objectives of the academic program or the university.

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