The sports nutrition and wellness concentration prepares students for employment as nutrition and sports counselors as well as personal lifestyle coaches in health care settings, commercial establishments, public health settings, or private practice. The curriculum blends a strong science base with course work in exercise science, nutrition, teaching, and counseling. The concentration provides an excellent background for graduate study.
Learning Objectives
Upon successful completion of this concentration, students will be able to:
- Demonstrate knowledge of nutrition principles, evaluate and communicate nutrition information to clients.
- Demonstrate a basic knowledge of wellness and factors which influence health.
- Teach and design nutrition and activity programs for individuals across the lifespan.
Effective Fall 2026
| Freshman | |||
|---|---|---|---|
| AUCC | Credits | ||
| CO 150 | College Composition (GT-CO2) | 1A | 3 |
| FSHN 115 | Health Equity (GT-SS3) | 1C | 3 |
| FSHN 150 | Introduction to Human Nutrition | 3 | |
| MATH 117 | College Algebra in Context I (GT-MA1) | 1B | 1 |
| MATH 118 | College Algebra in Context II (GT-MA1) | 1B | 1 |
| MATH 124 | Logarithmic and Exponential Functions (GT-MA1) | 1B | 1 |
| PSY 100 | General Psychology (GT-SS3) | 3C | 3 |
| Select one group from the following: | 4 | ||
Group A: | |||
| Principles of Animal Biology (GT-SC2) | 3A | ||
| Animal Biology Laboratory (GT-SC1) | 3A | ||
Group B: | |||
| Attributes of Living Systems (GT-SC1) | 3A | ||
| Select one group from the following: | 5 | ||
Group A: | |||
| Fundamentals of Chemistry (GT-SC2) | 3A | ||
| Fundamentals of Chemistry Laboratory (GT-SC1) | 3A | ||
Group B: | |||
| General Chemistry I (GT-SC2) | 3A | ||
| General Chemistry Lab I (GT-SC1) | 3A | ||
| Arts and Humanities | 3B | 6 | |
| Total Credits | 30 | ||
| Sophomore | |||
| FSHN 220 | Intro to Nutrition for Sports and Fitness | 3 | |
| FSHN 271 | Integrative Wellness Coaching I | 3 | |
| FSHN 292 | Careers in Nutrition Science Seminar | 1 | |
| FSHN 300 | Culinary Nutrition | 3 | |
| FSHN 301 | Culinary Nutrition Laboratory | 2 | |
| HES 202 | Introduction to Exercise Physiology (GT-SC2) | 3A | 3 |
| SPCM 200 | Public Speaking | 3 | |
| Select one course from the following: | 3 | ||
| Writing Arguments (GT-CO3) | 2 | ||
| Writing in the Disciplines: Sciences (GT-CO3) | 2 | ||
| Writing in the Disciplines: Social Sciences (GT-CO3) | 2 | ||
| Strategic Writing and Communication (GT-CO3) | 2 | ||
| Historical Perspectives | 3D | 3 | |
| Electives | 6 | ||
| Total Credits | 30 | ||
| Junior | |||
| FSHN 340 | Food as Medicine | 3 | |
| FSHN 350 | Human Nutrition | 3 | |
| FSHN 360 | Nutrition Assessment | 2 | |
| FSHN 420 | Advanced Sports Nutrition | 3 | |
| FSHN 451 | Community Nutrition | 3 | |
| Select one course from the following: | 4 | ||
| Principles of Human Physiology | |||
| Physiology for Clinical Health Professions | |||
| Select one course from the following: | 3 | ||
| Theory of Health Behavior | |||
| Psychology and Sport | |||
| Mind, Brain, and Behavior | |||
| Positive Psychology | |||
| Electives | 9 | ||
| Total Credits | 30 | ||
| Senior | |||
| FSHN 428 | Nutrition Teaching and Counseling Techniques | 3 | |
| FSHN 449 | Pathophysiology of Nutrition-Related Diseases | 4B | 2 |
| FSHN 453 | Biology of Body Weight Regulation | 3 | |
| FSHN 459 | Nutrition in the Life Cycle | 4A | 3 |
| FSHN 492 | Seminar in Dietetics and Nutrition | 4C | 2 |
| HES 434 | Physical Activity Throughout the Lifespan | 3 | |
| Select one course from the following: | 3 | ||
| General Statistics (GT-MA1) | 1B | ||
| Statistics With Business Applications (GT-MA1) | 1B | ||
| Guided Electives (see list below) | 8 | ||
| Electives1 | 3 | ||
| Total Credits | 30 | ||
| Program Total Credits: | 120 | ||
Guided Electives
| Code | Title | Credits |
|---|---|---|
| FSHN 272 | Integrative Wellness Coaching II | 3 |
| FSHN 335/HEM 335 | Food, Society and Social Media | 3 |
| FSHN 361 | Global Nutrition | 2 |
| FSHN 435 | Lactation Benefits and Promotion | 2 |
| FSHN 455 | Food Systems--Impact on Health/Food Security | 2 |
| FSHN 470 | Advanced Human Nutrition and Metabolism | 3 |
| FSHN 486A | Practicum: Counseling | 1-3 |
| FSHN 486B | Practicum: Sports Nutrition | 3 |
| FTEC 110 | Food-From Farm to Table | 3 |
| FTEC 115 | Cultural Aspects of Fermented Foods (GT-SS3) | 3 |
| FTEC 155 | Introduction to Food Science (GT-SC2) | 3 |
| FTEC 210 | Science of Food Fermentation | 3 |
| HEM 365 | Entrepreneurship in Hospitality | 3 |
| HES 403 | Physiology of Exercise | 3 |
- 1
Select enough elective credits to bring the program to a minimum of 120 credits, of which at least 42 must be upper-division (300- to 400-level).
| Freshman | |||||
|---|---|---|---|---|---|
| Semester 1 | Critical | Recommended | AUCC | Credits | |
| FSHN 115 | Health Equity (GT-SS3) | 1C | 3 | ||
| FSHN 150 | Introduction to Human Nutrition | X | 3 | ||
| MATH 117 | College Algebra in Context I (GT-MA1) | X | 1B | 1 | |
| MATH 118 | College Algebra in Context II (GT-MA1) | X | 1B | 1 | |
| MATH 124 | Logarithmic and Exponential Functions (GT-MA1) | X | 1B | 1 | |
| PSY 100 | General Psychology (GT-SS3) | X | 3C | 3 | |
| Select one group from the following: | X | 4 | |||
Group A: | |||||
| Principles of Animal Biology (GT-SC2) | 3A | ||||
| Animal Biology Laboratory (GT-SC1) | 3A | ||||
Group B: | |||||
| Attributes of Living Systems (GT-SC1) | 3A | ||||
| Total Credits | 16 | ||||
| Semester 2 | Critical | Recommended | AUCC | Credits | |
| CO 150 | College Composition (GT-CO2) | X | 1A | 3 | |
| Select one group from the following: | X | 5 | |||
Group A: | |||||
| Fundamentals of Chemistry (GT-SC2) | 3A | ||||
| Fundamentals of Chemistry Laboratory (GT-SC1) | 3A | ||||
| Group B: | |||||
| General Chemistry I (GT-SC2) | 3A | ||||
| General Chemistry Lab I (GT-SC1) | 3A | ||||
| Arts and Humanities | X | 3B | 6 | ||
| Total Credits | 14 | ||||
| Sophomore | |||||
| Semester 3 | Critical | Recommended | AUCC | Credits | |
| FSHN 220 | Intro to Nutrition for Sports and Fitness | X | 3 | ||
| FSHN 292 | Careers in Nutrition Science Seminar | X | 1 | ||
| FSHN 300 | Culinary Nutrition | X | 3 | ||
| FSHN 301 | Culinary Nutrition Laboratory | X | 2 | ||
| Historical Perspectives | X | 3D | 3 | ||
| Elective | X | 3 | |||
| Total Credits | 15 | ||||
| Semester 4 | Critical | Recommended | AUCC | Credits | |
| FSHN 271 | Integrative Wellness Coaching I | X | 3 | ||
| HES 202 | Introduction to Exercise Physiology (GT-SC2) | X | 3A | 3 | |
| SPCM 200 | Public Speaking | X | 3 | ||
| Select one course from the following: | X | 3 | |||
| Writing Arguments (GT-CO3) | 2 | ||||
| Writing in the Disciplines: Sciences (GT-CO3) | 2 | ||||
| Writing in the Disciplines: Social Sciences (GT-CO3) | 2 | ||||
| Strategic Writing and Communication (GT-CO3) | 2 | ||||
| Elective | X | 3 | |||
| Total Credits | 15 | ||||
| Junior | |||||
| Semester 5 | Critical | Recommended | AUCC | Credits | |
| FSHN 350 | Human Nutrition | X | 3 | ||
| FSHN 420 | Advanced Sports Nutrition | X | 3 | ||
| FSHN 451 | Community Nutrition | X | 3 | ||
| Select one course from the following: | 4 | ||||
| Principles of Human Physiology | X | ||||
| Physiology for Clinical Health Professions | X | ||||
| Elective | X | 3 | |||
| Total Credits | 16 | ||||
| Semester 6 | Critical | Recommended | AUCC | Credits | |
| FSHN 340 | Food as Medicine | X | 3 | ||
| FSHN 360 | Nutrition Assessment | X | 2 | ||
| Select one course from the following: | X | 3 | |||
| Theory of Health Behavior | |||||
| Psychology and Sport | |||||
| Mind, Brain, and Behavior | |||||
| Positive Psychology | |||||
| Electives | X | 6 | |||
| Total Credits | 14 | ||||
| Senior | |||||
| Semester 7 | Critical | Recommended | AUCC | Credits | |
| FSHN 449 | Pathophysiology of Nutrition-Related Diseases | X | 4B | 2 | |
| FSHN 459 | Nutrition in the Life Cycle | X | 4A | 3 | |
| HES 434 | Physical Activity Throughout the Lifespan | X | 3 | ||
| Select one course from the following: | 3 | ||||
| General Statistics (GT-MA1) | X | 1B | |||
| Statistics With Business Applications (GT-MA1) | X | 1B | |||
| Guided Electives (see list on Program Requirements tab) | 2 | ||||
| Electives | X | 3 | |||
| Total Credits | 16 | ||||
| Semester 8 | Critical | Recommended | AUCC | Credits | |
| FSHN 428 | Nutrition Teaching and Counseling Techniques | X | 3 | ||
| FSHN 453 | Biology of Body Weight Regulation | X | 3 | ||
| FSHN 492 | Seminar in Dietetics and Nutrition | X | 4C | 2 | |
| Guided Electives (see list on Program Requirements tab) | X | 6 | |||
| The benchmark courses for the 8th semester are the remaining courses in the entire program of study. | X | ||||
| Total Credits | 14 | ||||
| Program Total Credits: | 120 | ||||