Minor Curriculum

Check the Undergraduate Bulletin to view the latest requirements.

A flexible minor is available in the foods and nutrition area. Students majoring in Nursing, Human Performance,Dental Hygiene, Food Science Technology, Community Health or other related majors may want to enhance their majors with this minor. The minor consists of 20 credits of approved courses. For more information and to declare the minor, contact Dr. Joye Bond at joye.bond@mnsu.edu.

Minor Required Courses (16 Credits)

• FCS 150 – Food, Culture, and You (3)
• FCS 242 – Nutrition for Healthcare Professionals (3)
• FCS 340 – Food Science (4)
• FCS 440 – Nutrition II (3)  (pre: FCS 240, CHEM 111, BIOL 220 & 230)
• FCS 446 – Lifespan Nutrition (3)  (pre: FCS 140 or 240)

Students May Select an Additional 4 Credits from the Classes Below

• FCS 101 – Introduction to FCS (3)
• FCS 140 – Introduction to Nutrition (3)
• FCS 252 – Foodservice Systems I (3)
• FCS 350 – Foodservice Systems II (3)  (pre: FCS 252)
• FCS 342 – Food Production Management (3)  (pre: FCS 252, 340, 350)
• FCS 420 – Nutrition Assessment (2)  (pre: FCS 240, pre– or co–requisite FSC 440)
• FCS 439 – Nutrition in Exercise and Sport (3)  (pre: FCS 140 or 240, BIOL 220 & 230)
• FCS 444 – Experimental Food Science (3)  (pre: FCS 340, ENG 271, HLTH 475 or STAT 154)
• FCS 454 – Sensory Evaluation and Food Product Development (3)  (pre: FCS 444)