The Bachelor of Science in Nutrition Science program is housed within the Department of Sports Medicine and Nutrition. This is an upper division major meaning students start the program after completing 60 college credits including specific prerequisite courses.
|60 credits required to begin program (see prerequisite courses); 120 total credits required to graduate||Program starts fall term only|
2 years (4 terms) completed at junior and senior year level
Nutrition Science graduates will be able to implement the knowledge and skills learned in the program to various positions within the food industry, public policy, public health, and research. This may include working on food and nutrition labeling laws, creating better food products and supplements and helping to educate others about the importance of nutrition. In addition, graduates of the Nutrition Science program will be prepared to further their education in the health professions including professional graduate programs in medicine, physical assistant studies, and dentistry among others.
Diversity, Equity and Inclusion
The Nutrition Programs' aims are to educate and empower faculty and students to cultivate a diverse profession that integrates science into the social and cultural environment of all individuals and groups they engage, leading to a more holistic approach to eating and overall health.
The School of Health and Rehabilitation Sciences (SHRS) is committed to action-oriented policies to address inequity and create a more welcoming, accessible and inclusive school for our students, faculty, staff and friends in the community. We believe that there are systemic problems that require complex solutions, and we are dedicated to developing and implementing those solutions in order to create not only a more equitable academic environment but also a more equitable health care system, which we belive can be done through the education of the next generation of health care leaders. For more information on the SHRS diversity, equity and inclusion initiatives and resources, click here.