DEPARTMENT OF HUMAN NUTRITION AND HOSPITALITY MANAGEMENT (NHM)

Office: 206 Doster Hall

It is important for students to obtain from the department the list of specific courses to be taken each semester. Many of the courses in the major must be taken in a prescribed sequence, and most are offered only once each year.

Major in food and nutrition. The curriculum of the food and nutrition major is designed to prepare students for careers in health care facilities, community-health nutrition programs, food-service management, and business. The major offers two routes to registration as a dietitian: a didactic program in dietetics (DPD) that is approved by the American Dietetic Association and a coordinated program in dietetics (CPD) that is accredited by the American Dietetic Association. The DPD prepares students to apply for dietetic internships in order to be eligible to take the registration examination for dietitians. Students who complete the CPD are eligible to take the registration examination after graduation.

All students majoring in food and nutrition follow the same plan of study for the first 66 or 68 hours. In the spring semester of the sophomore year, students either apply to the coordinated program or declare the didactic program track. Regardless of the option chosen, all food and nutrition majors complete the required courses listed below. (Students who choose the coordinated program in dietetics must also take NHM 366, NHM 390, NHM 464, NHM 466, and NHM 476.)

Premedical majors. The food and nutrition major can be used as a premedical major, provided the student identifies an interest in applying to medical school early and makes the appropriate substitutions in the course requirements. One academic year of inorganic chemistry (CH 101 and CH 102) and one academic year of organic chemistry (CH 231 and CH 232, CH 237) should be substituted for CH 104 and CH 105. Students should also take math through calculus (MATH 125), one academic year of physics (PH 101 and PH 102), and one academic year of biological sciences (BSC 114:115 and BSC 116:117). Applications to medical school should be completed approximately one year prior to the expected date of enrollment. The Medical College Admission Test (MCAT) is required by most schools. The Health Professions Advising Office in the College of Arts and Sciences is available to assist food and nutrition majors.

Required courses	Hours
NHM 101 Introduction to Human Nutrition	3
NHM 195 Introduction to Dietetics and Nutrition	1
NHM 201 Nutrition in the Life Cycle	3
NHM 253 Food Science	3
NHM 361 Nutritional Biochemistry	3
NHM 362 Nutrition at the Cellular Level	3
NHM 363 Applied Nutrition	3
NHM 365 Nutrition in Medical Science I	3
NHM 372 Introduction to Food Systems Management	3
NHM 373 Purchasing and Design in Food Service Systems	3
NHM 374 Quantity Food Production and Service	4
NHM 432 Nutrition Counseling and Education	3
NHM 454 Experimental Food Science (W)	3
NHM 463 Community Nutrition (W)	3
NHM 465 Nutrition in Medical Science II	3
NHM 475 Management of Food Service Systems	3
NHM 490 Directed Individual Study	3
NHM 495 Professional Seminar	2
CH 104 Introductory Chemistry (N)	4
CH 105 Introductory Organic Chemistry (N)	4
BSC 215 Human Biology	4
BSC 216 Human Biology	4
BSC 252 Microbiology	4
BER 345 Educational Statistics	3
PY 101 Psychology (SB)	3
	--
	78

Didactic Program in Dietetics. The didactic program in dietetics (DPD) provides students with the required knowledge to become registered dietitians. To fulfill the experience requirements needed for registration as a dietitian, a student in the DPD should apply for one or more dietetic internships during the fall semester of the senior year. Dietetic internships are awarded competitively. Many of these programs require a minimum graduating grade point average of 3.00 and a score from the Graduate Record Examination (GRE) or Miller Analogies Test (MAT). Additional information and assistance with applications are available in the Department of Human Nutrition and Hospitality Management.

Coordinated Program in Dietetics. The coordinated program in dietetics (CPD) provides students with both the required knowledge and experience to become registered dietitians. Students in the CPD take the courses required of all food and nutrition majors plus an additional five courses (11 hours) in which they apply the theories presented in these courses through experiences in food service and health care facilities. Students interested in completing the CPD should apply during the sophomore year. Application forms are available from the department. Admission to the CPD is limited. Applications will be reviewed and recommended by the committee on admissions of the Department of Human Nutrition and Hospitality Management. Criteria for admission include the following:

1. The student must present an overall cumulative grade point average of at least 2.50 and must have completed (with a minimum grade of "C") or be enrolled in the following courses: EN 101, EN 102, CH 104, CH 105, BSC 215, BSC 216, NHM 101, NHM 195, NHM 201, and NHM 253. Two courses in the social sciences and the core curriculum language requirement should have been completed.

2. A pretest covering material from the above prerequisite courses is part of the admission process. The score on the pretest is considered by the committee on admissions.

3. The applicant must complete an application form and a statement of activities and/or work experience; must provide three letters of reference; and must complete an individual interview.

Each student will receive a copy of the CPD retention policy, which delineates grade requirements for specific courses. Once admitted to the CPD, the student's progress is reviewed each semester, and the student is informed if remediation is required. If the normal progression through the program is interrupted, the student is not guaranteed a place in the next class; the student must reapply to the CPD the following year. Preference will be given to students matriculating at The University of Alabama.

SAMPLE CURRICULUM FOR THE FOOD AND NUTRITION MAJOR

All Food and Nutrition Majors

FRESHMAN YEAR
Courses	Hours
EN 101 and EN 102 (or EN 103) (FC)	6
HES 100	3
CH 104 and CH 105 (N)	8
NHM 101	3
NHM 195	1
NHM 253	3
Math (MA)	3
Humanities (HU) and fine arts (FA)	6
	--
	33
SOPHOMORE YEAR
BSC 215 and BSC 216	8
BSC 252	4
PY 101 (SB)	3
History (HI) or social and behavioral sciences (SB)	3
NHM 201	3
Computer science (C) or foreign language (FL)	6-8
	--
	27-29
DPD Track
JUNIOR YEAR
NHM 361	3
NHM 362	3
NHM 363	3
NHM 365	3
NHM 372	3
NHM 373	3
NHM 374	4
NHM 432	3
NHM 454	3
Humanities (HU) and fine arts (FA)	6
	--
	33
SENIOR YEAR
NHM 463	3
NHM 465	3
NHM 475	3
NHM 490	3
NHM 495	2
HES 310	3
History and social and behavioral sciences	6
Electives	3
	--
	28
CPD Track
JUNIOR YEAR
NHM 361	3
NHM 362	3
NHM 363	3
NHM 365	3
NHM 366	2
NHM 372	3
NHM 373	3
NHM 374	4
NHM 390	3
NHM 432	3
NHM 454	3
	--
	33
SENIOR YEAR
NHM 463	3
NHM 464	1
NHM 465	3
NHM 466	3
NHM 475	3
NHM 476	2
NHM 490	3
NHM 495	2
HES 310	3
Humanities (HU)	9
Statistics	3
	--
	35

Minor in food and nutrition. A minor in food and nutrition is offered by the department and requires 18-20 hours including NHM 101, NHM 201, and NHM 253. The remaining hours are determined in consultation with an academic adviser. To fulfill natural science requirements, students are encouraged to take inorganic or organic chemistry.

Major in restaurant and hospitality management (RHM). The restaurant and hospitality management curriculum offers a variety of courses designed to develop the skills and abilities required for a career in hospitality management. The curriculum prepares the student for a career in restaurants, health care food service, commercial and institutional food-service operations, hotel convention service, convention bureau/convention center meetings management, hotel food and beverage management, hotel marketing and sales, or hotel rooms and housekeeping management. Students must complete 11-12 hours of coursework in one of three concentrations: restaurant management, hotel management, or meetings and convention management. As part of the concentration, the student must complete a 1,000-hour practicum in hospitality management. The student also must complete a minor in business. The student must file with the department office by the first semester of the junior year a plan of study for the concentration and minor. The plan of study must be approved by the student's academic adviser.

Executive restaurant and hospitality management option. Professionals with significant managerial experience in the field can apply for admission to the executive restaurant and hospitality management program. Criteria for admission and retention and the program of study can be obtained from the department office.

The courses required for the major in restaurant and hospitality management are listed below.

Required courses	Hours
NHM 175 Introduction to Hotel, Restaurant, and Hospitality Management	3
NHM 253 Food Science	3
NHM 285 Food Safety	2
NHM 373 Purchasing and Design in Food Service Systems	3
NHM 374 Quantity Food Production and Service	4
NHM 421 Hotel, Restaurant, and Convention Law	3
NHM 474 Service Systems, Planning, and Control (W)	3
NHM 496 Hotel, Restaurant, and Convention Management Seminar	1
CSM 441 Consumer Communication	3
Accounting	3
EC 110 Principles of Microeconomics (SB)	3
MGT 300 Organizational Theory and Behavior	3
Courses in student's concentration	12
	--
	46

SAMPLE CURRICULUM FOR THE RESTAURANT AND HOSPITALITY MANAGEMENT MAJOR

FRESHMAN YEAR
Courses	Hours
EN 101 and EN 102 (or EN 103) (FC)	6
HES 100	3
NHM 175	3
NHM 253	3
EC 110 (SB)	3
Humanities (HU)	6
Fine arts (FA)	3
Math (MA)	3
	--
	30
SOPHOMORE YEAR
NHM 285	2
Accounting	3-4
Natural science (N)	8
Computer science (C) or foreign language (FL)	6-8
Humanities (HU)	6
History (HI) or social and behavioral sciences (SB)	3
	--
	31-34
JUNIOR YEAR
CSM 441 (W)	3
NHM 373	3
NHM 374	4
HES 310	3
NHM 421	3
MGT 300	3
Courses in student's minor	6
Courses in student's concentration	6
	--
	31
SENIOR YEAR
NHM 474	3
NHM 496	1
Electives	0-5
Courses in student's minor	12-15
Courses in student's concentration	6
	--
	22-28