Nutrition Sciences (BS): Applied Nutrition Concentration
The Nutrition Science Bachelor of Science degree has two sub-plans to choose from: the Science track or the Applied track. The Science curriculum is designed for those students with an interest in graduate school or post-graduate training in a human health profession for which physics and 4 semesters of chemistry are required. The Applied curriculum is designed for those interested in health-related jobs immediately after graduation, obtaining further training to become a Registered Dietitian after graduation, or going on for post-graduate training in a human health profession for which no physics courses and only 3 semesters of chemistry are required.
Plan Requirements
| Code | Title | Hours |
|---|---|---|
| Exploring the Life Sciences | ||
| 尝厂颁听103 | Exploring Opportunities in the Life Sciences | 1 |
| 辞谤听础尝厂听303 | Transfer Success in Agriculture and Life Sciences | |
| 尝厂颁听101 | Critical and Creative Thinking in the Life Sciences 1, 2 | 2 |
| Communication | 3 | |
| Public Speaking | ||
| Interpersonal Communication | ||
| Communication for Science and Research | ||
| Mathematics & Sciences | ||
| 叠滨翱听181 | Introductory Biology: Ecology, Evolution, and Biodiversity 1 | 4 |
| 叠滨翱听183 | Introductory Biology: Cellular and Molecular Biology 1 | 4 |
| 叠滨翱听240 | Principles of Human Anatomy & Physiology (A): Nervous, Skeletal, Muscular, & Digestive Systems | 3 |
| 颁贬听101 &补尘辫;听颁贬听102 | Chemistry - A Molecular Science and General Chemistry Laboratory 1 | 4 |
| 颁贬听201 &补尘辫;听颁贬听202 | Chemistry - A Quantitative Science and Quantitative Chemistry Laboratory | 4 |
| 颁贬听220 &补尘辫;听颁贬听222 | Introductory Organic Chemistry and Organic Chemistry I Lab | 4 |
| 辞谤听颁贬听221 | Organic Chemistry I | |
| 骋狈听311 | Principles of Genetics | 3-4 |
| 辞谤听骋狈听301 | Genetics in Human Affairs | |
| 惭础听121 | Elements of Calculus | 3 |
| 辞谤听惭础听131 | Calculus for Life and Management Sciences A | |
| 惭叠听251 &补尘辫;听惭叠听252 | General Microbiology and General Microbiology Laboratory | 4 |
| 厂罢听311 | Introduction to Statistics | 3 |
| 笔厂驰听200 | Introduction to Psychology | 3 |
| Major Required Courses | ||
| 贵厂听201 | Introduction to Food Science 1 | 3 |
| 狈罢搁听301 | Introduction to Human Nutrition 1 | 3 |
| 狈罢搁听302 | Introduction to Nutrition Research, Communication, and Careers 1 | 3 |
| 狈罢搁听401 | Advanced Nutrition and Metabolism 1 | 3 |
| 狈罢搁听402 | Nutrition Communication for Diverse Audiences 1 | 3 |
| 狈罢搁听490 | Senior Capstone Experience in Nutrition 1 | 4 |
| Major Electives | ||
| Application Electives | 13-14 | |
| Nutrition Electives 1 | 9 | |
| GEP Courses | ||
| 贰狈骋听101 | Academic Writing and Research 1 | 4 |
| GEP Humanities | 6 | |
| GEP Social Sciences | 3 | |
| GEP Health and Exercise Studies | 2 | |
| GEP Interdisciplinary Perspectives | 3 | |
| GEP Elective | 3 | |
| GEP Global Knowledge (verify requirement) | ||
| GEP Foundations of American Democracy (verify requirement) | ||
| World Language Proficiency (verify requirement) | ||
| Free Electives | ||
| Free Electives (12 Hr S/U Lmt) 3 | 12 | |
| Total Hours | 120 | |
- 1
A grade of C- or higher is required.
- 2
Students who enter the Life Sciences First Year (LSFY) program must take LSC 101. All other students may fulfill the LSC 101 requirement by taking 2 credits from the GEP Interdisciplinary Perspectives category.
- 3
Students should consult their academic advisors to determine which courses fill this requirement.
Application Electives
| Code | Title | Hours |
|---|---|---|
| Application Electives I | ||
| 础贰颁听360 | Ecology | 4 |
| 础贰贰听230 | Introduction to Cooperative Extension | 3 |
| 础贰贰听323 | Leadership Development in Agriculture and Life Sciences | 3 |
| 础贰贰听325 | Planning and Delivering Non-Formal Education | 3 |
| 础贰贰听350 | Personal Leadership Development in Agriculture and Life Sciences | 3 |
| 础贰贰听478 | Advanced Issues in Extension Education | 3 |
| 础狈厂听415 | Comparative Nutrition | 3 |
| 础狈厂听515 | Comparative Nutrition | 3 |
| 础狈罢听374 | Disease and Society | 3 |
| 础搁贰听201 | Introduction to Agricultural & Resource Economics | 3 |
| 础搁贰听201A | Introduction to Agricultural & Resource Economics | 3 |
| 础搁贰听475 | Food Policy | 3 |
| 叠颁贬听351 | General Biochemistry | 3 |
| 叠滨翱听242 | Human Anatomy and Physiology Laboratory | 2 |
| 叠滨翱听245 | Principles of Human Anatomy & Physiology (B): Endocrine, Cardiovascular, Respiratory & Renal Systems | 3 |
| 叠滨翱听404 | Epidemiology and Statistics in Global Public Health | 3 |
| 叠滨翱听414 | Cell Biology | 3 |
| 叠滨翱听416 | Cancer Cell Biology | 3 |
| 叠滨翱听424 | Endocrinology | 3 |
| 叠滨翱听434 | Hormones and Behavior | 3 |
| 叠滨翱听488 | Neurobiology | 3 |
| 叠滨翱听588 | Neurobiology | 3 |
| 颁贬听223 | Organic Chemistry II | 3 |
| 颁贬听224 | Organic Chemistry II Lab | 1 |
| CLA/WLCL 115 | Medical Terminology | 3 |
| 颁翱惭听211 | Argumentation and Advocacy | 3 |
| 颁翱惭听289 | Science Communication and Public Engagement | 3 |
| 颁翱惭听332 | Relational Communication | 3 |
| 颁翱惭听362 | Communication and Gender | 3 |
| 颁翱惭听441 | Ethical Issues in Communication | 3 |
| 颁翱惭听466 | Nonprofit Leadership & Development | 3 |
| 颁厂听224 | Seeds, Biotechnology and Societies | 3 |
| 颁厂听230 | Introduction to Agroecology | 3 |
| 颁厂听410 | Community Food Systems | 3 |
| 颁厂听430 | Advanced Agroecology | 4 |
| 贰颁顿听225 | Foundations of Cultural Competence | 3 |
| 贰顿笔听304 | Educational Psychology | 3 |
| 贰滨听201 | Exploring Interdisciplinary Entrepreneurial Thinking | 3 |
| 贵厂听221 | Discover: Chocolate, Coffee and Tea | 3 |
| 贵厂听222 | Discover: Conventional, Organic and Genetically Engineered Foods | 3 |
| 贵厂听250 | Basics of Food Safety & Quality | 3 |
| 贵厂听325 | Introduction to Brewing Science and Technology | 3 |
| 贵厂听326 | Brewing Practices and Analyses | 3 |
| 贵厂听330 | Science of Food Preparation | 3 |
| 贵厂听402 | Chemistry of Food and Bioprocessed Materials | 4 |
| 贵厂听403 | Analytical Techniques in Food & Bioprocessing Science | 4 |
| 贵厂听405 | Food Microbiology | 3 |
| 贵厂听416 | Quality Control in Food and Bioprocessing | 3 |
| 贵厂听421 | Food Preservation | 3 |
| 贵厂听502 | Chemistry of Food and Bioprocessed Materials | 4 |
| 贵厂听505 | Food Microbiology | 3 |
| 贵厂听516 | Quality Control in Food and Bioprocessing | 3 |
| 贵厂听521 | Food Preservation | 3 |
| 骋狈听301 | Genetics in Human Affairs | 3 |
| 骋狈听311 | Principles of Genetics | 4 |
| 骋狈听441 | Human and Biomedical Genetics | 3 |
| 骋狈听453 | Personal Genomics | 3 |
| 骋狈听456 | Epigenetics, Development, and Disease | 3 |
| 骋翱贬听201 | Foundations of Global One Health | 3 |
| 骋翱贬听302 | Global One Health Applications | 3 |
| 贬贰厂惭听478 | Exercise Physiology and Sports Science | 3 |
| 贬贰厂惭听480 | Principles of Exercise Programming | 3 |
| 贬滨听360 | U.S. Agricultural History | 3 |
| 贬滨听380 | U.S. Nonprofits, Civil Society, and Democracy | 3 |
| 贬厂听205 | Home Food Production | 3 |
| 惭叠听405 | Food Microbiology | 3 |
| 惭叠听505 | Food Microbiology | 3 |
| 狈罢搁听210 | Introduction to Community Food Security | 3 |
| 狈罢搁听415 | Comparative Nutrition | 3 |
| 狈罢搁听515 | Comparative Nutrition | 3 |
| 笔叠听213 | Plants and Civilization | 3 |
| 笔叠听215 | Medicinal Plants | 3 |
| 笔叠听325 | Culinary Botany | 3 |
| 笔叠听360 | Ecology | 4 |
| 笔贬滨听325 | Bio-Medical Ethics | 3 |
| 笔贬滨听420 | Global Justice | 3 |
| 笔翱听415 | Comparative Nutrition | 3 |
| 笔翱听515 | Comparative Nutrition | 3 |
| 笔搁罢听200 | Health, Wellness and the Pursuit of Happiness | 3 |
| 笔厂听203 | Introduction to Nonprofits | 3 |
| 笔厂听231 | Introduction to International Relations | 3 |
| 笔厂听236 | Issues in Global Politics | 3 |
| 笔厂听312 | Introduction to Public Administration | 3 |
| 笔厂驰听230 | Introduction to Psychological Research | 3 |
| 笔厂驰听311 | Social Psychology | 3 |
| 笔厂驰听312 | Applied Psychology | 3 |
| 笔厂驰听360 | Community Psychology Principles and Practice | 3 |
| 笔厂驰听376 | Developmental Psychology | 3 |
| 笔厂驰听410 | Learning and Motivation | 3 |
| 笔厂驰听411 | The Psychology of Interdependence and Race | 3 |
| 笔厂驰听420 | Cognitive Processes | 3 |
| 笔厂驰听430 | Biological Psychology | 3 |
| 笔厂驰听431 | Health Psychology | 3 |
| 笔厂驰听470 | Psychopathology and Mental Health | 3 |
| 笔厂驰听475 | Child Psychology | 3 |
| 笔厂驰听476 | Psychology of Adolescent Development | 3 |
| 笔厂驰听477 | Psychology of Aging | 3 |
| 厂尝颁听250 | Critical and Creative Decision Making Models | 3 |
| 厂翱颁听211 | Community and Health | 3 |
| 厂翱颁听241 | Sociology of Agriculture and Rural Society | 3 |
| 厂翱颁听241A | Sociology of Agriculture and Rural Society | 3 |
| 厂翱颁听311 | Community Relationships | 3 |
| 厂翱颁听342 | International Development | 3 |
| 厂翱颁听350 | Food and Society | 3 |
| 厂翱颁听351 | Population and Planning | 3 |
| 厂翱颁听381 | Sociology of Medicine | 3 |
| 厂翱颁听404 | Families and Work | 3 |
| 厂翱颁听440 | Social Change | 3 |
| 厂罢厂听323 | World Population and Food Prospects | 3 |
| 厂罢厂听325 | Bio-Medical Ethics | 3 |
| 厂奥听260 | Introduction to Gerontology: An Interdisciplinary Field of Practice | 3 |
| 厂奥听425 | Hunger and Homelessness | 3 |
| 奥骋厂听200 | Introduction to Women's, Gender, and Sexuality Studies | 3 |
| 奥骋厂听330 | Women and Health | 3 |
| 奥骋厂听362 | Communication and Gender | 3 |
Nutrition Electives
| Code | Title | Hours |
|---|---|---|
| 狈罢搁听211 | Eating through American History 1 | 3 |
| 狈罢搁听220 | Food and Culture in Italy 1 | 3 |
| 狈罢搁听221 | The Mediterranean Diet 1 | 3 |
| 狈罢搁听310 | Food Insecurity and Federal Nutrition Programs 1 | 3 |
| 狈罢搁听330 | Public Health Nutrition 1 | 3 |
| 狈罢搁听350 | Introduction to Sports Nutrition 1 | 3 |
| 狈罢搁听410 | Maternal and Infant Nutrition 1 | 3 |
| 狈罢搁听411 | Public Health Perspectives in Infant Feeding 1 | 3 |
| 狈罢搁听412 | Clinical Concepts in Infant Feeding 1 | 3 |
| 狈罢搁听413 | Clinical Concepts in Infant Feeding Laboratory 1 | 1 |
| 狈罢搁听419 | Human Nutrition and Chronic Disease 1 | 3 |
| 狈罢搁听440 | Child & Adolescent Nutrition 1 | 3 |
| NTR/ANS 454 | Lactation, Milk and Nutrition 1 | 3 |
| 狈罢搁听460 | Nutrition for the Older Adult 1 | 3 |
| 狈罢搁听470 | Global Nutrition 1 | 3 |
| 狈罢搁听492 | Professional Internship Experience in Nutrition Science | 3 |
| 辞谤听狈罢搁听493 | Research Experience in Nutrition Science | |
| 辞谤听狈罢搁听494 | Teaching Experience in Nutrition Science | |
| NTR/FS 555 | Exercise Nutrition 1 | 3 |
| NTR/FS 557 | Nutraceuticals and Functional Foods 1 | 3 |
| NTR/FS 558 | Food Toxicology 1 | 3 |
Semester Sequence
This is a sample.
| First Year | ||
|---|---|---|
| Fall Semester | Hours | |
| 尝厂颁听101 | Critical and Creative Thinking in the Life Sciences 1 | 2 |
| 尝厂颁听103 | Exploring Opportunities in the Life Sciences | 1 |
| 叠滨翱听181 | Introductory Biology: Ecology, Evolution, and Biodiversity 1 | 4 |
| 颁贬听101 | Chemistry - A Molecular Science 1 | 3 |
| 颁贬听102 | General Chemistry Laboratory | 1 |
| 惭础听121 or 惭础听131 | Elements of Calculus or Calculus for Life and Management Sciences A | 3 |
| GEP Health and Exercise Studies | 1 | |
| 听 | Hours | 15 |
| Spring Semester | ||
| 叠滨翱听183 | Introductory Biology: Cellular and Molecular Biology 1 | 4 |
| 狈罢搁听301 | Introduction to Human Nutrition 1 | 3 |
| 贰狈骋听101 | Academic Writing and Research 1 | 4 |
| 笔厂驰听200 | Introduction to Psychology | 3 |
| 听 | Hours | 14 |
| Second Year | ||
| Fall Semester | ||
| 颁贬听220 &补尘辫;听颁贬听222 or 颁贬听221 | Introductory Organic Chemistry or Organic Chemistry I | 4 |
| 厂罢听311 | Introduction to Statistics | 3 |
| 狈罢搁听302 | Introduction to Nutrition Research, Communication, and Careers 1 | 3 |
| GEP Humanities | 3 | |
| Free/Minor Elective 2 | 3 | |
| 听 | Hours | 16 |
| Spring Semester | ||
| 颁贬听201 | Chemistry - A Quantitative Science | 3 |
| 颁贬听202 | Quantitative Chemistry Laboratory | 1 |
| 贵厂听201 | Introduction to Food Science 1 | 3 |
| Nutrition Elective | 3 | |
| Application Elective | 3 | |
| GEP Interdisciplinary Perspectives | 3 | |
| 听 | Hours | 16 |
| Third Year | ||
| Fall Semester | ||
| 狈罢搁听401 | Advanced Nutrition and Metabolism 1 | 3 |
| 叠滨翱听240 | Principles of Human Anatomy & Physiology (A): Nervous, Skeletal, Muscular, & Digestive Systems | 3 |
| Nutrition Elective | 3 | |
| Writing/Speaking Elective | 3 | |
| Free/Minor Electives 2 | 3 | |
| 听 | Hours | 15 |
| Spring Semester | ||
| 骋狈听311 or 骋狈听301 | Principles of Genetics or Genetics in Human Affairs | 3-4 |
| 狈罢搁听402 | Nutrition Communication for Diverse Audiences | 3 |
| Application Elective | 3 | |
| GEP Health and Exercise Studies | 1 | |
| GEP Elective | 3 | |
| 听 | Hours | 13 |
| Fourth Year | ||
| Fall Semester | ||
| 惭叠听251 | General Microbiology | 3 |
| 惭叠听252 | General Microbiology Laboratory | 1 |
| Nutrition Elective | 3 | |
| Application Elective | 3-4 | |
| GEP Social Sciences | 3 | |
| Free/Minor Elective 2 | 3 | |
| 听 | Hours | 17 |
| Spring Semester | ||
| 狈罢搁听490 | Senior Capstone Experience in Nutrition 1 | 4 |
| Application Elective | 3-4 | |
| GEP Humanities | 3 | |
| Free/Minor Elective 2 | 3 | |
| 听 | Hours | 14 |
| 听 | Total Hours | 120 |
- 1
A grade of C- or higher is required.
- 2
These electives cannot be remedial nor can they be taken at an elementary level after you have taken comparable coursework at a more advanced level. They can be taken S/U unless they are being used to fulfill the requirements for a minor.
Career Opportunities
Consumer demand for safe, high quality, nutritious foods and biopharmaceutical products, as well as for educational programs designed to promote healthy eating, creates a variety of career opportunities in the food, pharmaceutical and the allied health industries. Industrial opportunities include management, research and development, process supervision, quality control and assurance, procurement, distribution, and sales. Public health opportunities include educational program development, delivery, and assessment. In addition, graduates hold positions with government agencies and many with advanced degrees have teaching and/or research positions in colleges and universities.
Nutrition Sciences
Nutrition professionals provide evidence-based guidance on what we should eat, study relationships between diet and health, assess eating behavior, design and evaluate community nutrition programs, teach nutrition and healthy eating skills, and advocate for policies that support good nutrition.
Nutrition students gain a strong foundation by studying chemistry, statistics, genetics, physiology and psychology. They develop skills for applying that knowledge through research, internships and service-learning programs.
Graduates are prepared to tackle health challenges head-on, with a sound understanding of nutrient functions, nutrition in disease processes, life cycle and exercise nutrition, research methods, principles of nutrition education and public health.
Our students have the flexibility to choose between two options when pursuing their B.S. in Nutrition Science. The听Nutrition Science听option is designed to fulfill the prerequisites听for medical school and other health professional programs, such as dentistry, physical therapy and pharmacy.
The听Applied Nutrition听option helps students become qualified to consult or develop programming for public health initiatives on healthy eating and other health-related activities to improve quality of life and lower health care costs. It is also designed for students planning to pursue post-graduate programs to become a nurse, physician assistant or registered dietitian.
Graduates in nutrition are competitive job and professional school applicants because of their deep understanding of the physical, social and life sciences as they relate to human health. They stand out due to the many opportunities to apply their knowledge to the major health challenges facing our country and the world today.
- Note: Only entering freshmen studying Biochemistry, Nutrition Sciences, or Plant Biology participate in the .
Scholarships
The department provides both merit and financial need scholarships to encourage and assist students preparing for careers in Food, Bioprocessing, or Nutrition Science.
Career Titles
- Medical Professional (DDS, MD, MPH, OT, PA, PharmD, PT, RDN, and RN)
- Clinical Research Coordinator
- Extension Educator
- Lactation Consultant
- Research Technician
- Wellness Health Coach
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