Nutritional Sciences, B.S.

The B.S. in Nutritional Sciences curriculum is designed to provide students with a strong background in nutrition, food, biological sciences, and research. Graduates are well prepared to enter careers in health and nutrition related research, community nutrition, or to continue in graduate level studies.

Note: Students planning to pursue the master’s coordinated program in nutrition and dietetics (CP) should follow the B.S. in Dietetics curriculum.

Baccalaureate Degree and Residency Requirements

All requirements for an undergraduate degree are listed under academic policies and regulations in the undergraduate introductory section in this catalog. These requirements include a graduation requirement of at least one course in religion or theology.

General Education Requirements

The 42 credit hours of general education requirements are presented in the undergraduate academic information section in this catalog. A course that meets a general education requirement may also meet a course requirement in the major or a course requirement in another discipline.

Learning Outcomes

Demonstrate an understanding of the principles of human nutrition and metabolism.
Utilize evidence based knowledge to explain the connection between human health and nutrition.
Present a research based project focused on a topic of interest within the realm of human nutrition.

General Education Requirements

The following specific general education courses must be chosen to meet the requirements of this major.

BIO 240 - Microbiology for Health Professionals Credit(s): 3
BIO 245 - Microbiology Lab Credit(s): 1
CHM 128 - General, Organic, and Biological Chemistry I Credit(s): 4
MTH 105 - College Algebra Credit(s): 4
PSY 100 - Introduction to Psychology Credit(s): 3

Courses Required in the Major

EDU 313 - Methods & Practicum for Middle, Secondary, & Community Education Credit(s): 3
FCS 498 - Senior Synthesis: Research in Family & Consumer Sciences Credit(s): 3
FDS 125 - Food Service Sanitation Credit(s): 1
FDS 221 - Food Science Theory and Application Credit(s): 4
FDS 422 - Cultural Competence through Food Credit(s): 3
FDS 424 - Experimental Foods/Lab Credit(s): 3
HEP 450 - Epidemiology for Health Educators Credit(s): 3
NTR 216 - Principles of Nutrition Credit(s): 3
NTR 323 - Interviewing, Education, and Counseling Credit(s): 3
NTR 316 - Life Cycle Nutrition Credit(s): 3
NTR 410 - Community Health Credit(s): 4
NTR 419 - Advanced Nutrition Credit(s): 3

Courses Required in Other Disciplines

BIO 220 - Anatomy and Physiology I with Lab Credit(s): 4
BIO 222 - Anatomy and Physiology II with Lab Credit(s): 4
CHM 228 - General, Organic, and Biological Chemistry II Credit(s): 4
CHM 328 - General, Organic, and Biological Chemistry III Credit(s): 3
MTH 115 - Introduction to Statistics Credit(s): 3
PSY 330 - Research Methods for the Behavioral Sciences Credit(s): 3

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Nutritional Sciences, B.S.

Baccalaureate Degree and Residency Requirements

Learning Outcomes

General Education Requirements

Courses Required in the Major

Courses Required in Other Disciplines