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Curriculum
The Nutrition Science (BS) program allows students to enjoy an exciting curriculum to help prepare them for many professions in health care or research. The degree in Nutrition Science requires the completion of a minimum of 120 credits which includes 60 credits prior to admission and 60 credits of required courses taken within the program.
Students in the program will enjoy learning about topics like:
- Nutrient metabolism
- Nutrition critical thinking
- Medical nutrition therapy
- Life cycle nutrition
- Human disease
The Nutrition Science program includes 10 elective credits. This provides students with a flexible curriculum that allows them to take courses to meet their personal interests and career goals. Alumni of the program have enjoyed the opportunity to simultaneously complete research projects, teaching internships, minors and certificates. See information on independent studies and research.
Plan of Study
Year 1
Fall Term
- Biochemistry, 3 credits
- Introduction to Research, 3 credits
- Nutrition Assessment, 2 credits
- Nutrient Metabolism, 4 credits
- Human Physiology, 4 credits
Spring Term
- Food Application, 3 credits
- Medical Terminology, 1 credit or Food Application Lab, 2 credits
- Nutrition Critical Thinking, 3 credits
- Nutrition Therapy, 4 credits
- Elective, 3 credits
Year 2
Fall Term
- Genetics, 3 credits or Human Anatomy and Human Anatomy Lab, 4 credits
- Microbiology, 3 credits
- Life Cycle Nutrition, 3 credits
- Public Health Nutrition, 3 credits
- Elective, 3 credits
Spring Term
- Nutrition Science Assessment Techniques Lab, 2 credits
- Cultural Influences in Food and Nutrition, 2 credits
- Pathophysiology/Human Disease, 4 credits
- Writing Intensive Course, 3 credits
- ENGCMP 0400, ENGCMP 0450, ENGCMP 0530, or ENGCMP 0535 are recommended.
- Electives, 4 credits
