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 | ||
| LSC 103 | Exploring Opportunities in the Life Sciences | 1 |
| or ALS 303 | Transfer Success in Agriculture and Life Sciences | |
| LSC 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 | ||
| BIO 181 | Introductory Biology: Ecology, Evolution, and Biodiversity 1 | 4 |
| BIO 183 | Introductory Biology: Cellular and Molecular Biology 1 | 4 |
| BIO 240 | Principles of Human Anatomy & Physiology (A): Nervous, Skeletal, Muscular, & Digestive Systems | 3 |
| CH 101 & CH 102 | Chemistry - A Molecular Science and General Chemistry Laboratory 1 | 4 |
| CH 201 & CH 202 | Chemistry - A Quantitative Science and Quantitative Chemistry Laboratory | 4 |
| CH 220 & CH 222 | Introductory Organic Chemistry and Organic Chemistry I Lab | 4 |
| or CH 221 | Organic Chemistry I | |
| GN 311 | Principles of Genetics | 3-4 |
| or GN 301 | Genetics in Human Affairs | |
| MA 121 | Elements of Calculus | 3 |
| or MA 131 | Calculus for Life and Management Sciences A | |
| MB 251 & MB 252 | General Microbiology and General Microbiology Laboratory | 4 |
| ST 311 | Introduction to Statistics | 3 |
| PSY 200 | Introduction to Psychology | 3 |
| Major Required Courses | ||
| FS 201 | Introduction to Food Science 1 | 3 |
| NTR 301 | Introduction to Human Nutrition 1 | 3 |
| NTR 302 | Introduction to Nutrition Research, Communication, and Careers 1 | 3 |
| NTR 401 | Advanced Nutrition and Metabolism 1 | 3 |
| NTR 402 | Nutrition Communication for Diverse Audiences 1 | 3 |
| NTR 490 | Senior Capstone Experience in Nutrition 1 | 4 |
| Major Electives | ||
| Application Electives | 13-14 | |
| Nutrition Electives 1 | 9 | |
| GEP Courses | ||
| ENG 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 | ||
| AEC 360 | Ecology | 4 |
| AEE 230 | Introduction to Cooperative Extension | 3 |
| AEE 323 | Leadership Development in Agriculture and Life Sciences | 3 |
| AEE 325 | Planning and Delivering Non-Formal Education | 3 |
| AEE 350 | Personal Leadership Development in Agriculture and Life Sciences | 3 |
| AEE 478 | Advanced Issues in Extension Education | 3 |
| ANS 415 | Comparative Nutrition | 3 |
| ANS 515 | Comparative Nutrition | 3 |
| ANT 374 | Disease and Society | 3 |
| ARE 201 | Introduction to Agricultural & Resource Economics | 3 |
| ARE 201A | Introduction to Agricultural & Resource Economics | 3 |
| ARE 475 | Food Policy | 3 |
| BCH 351 | General Biochemistry | 3 |
| BIO 242 | Human Anatomy and Physiology Laboratory | 2 |
| BIO 245 | Principles of Human Anatomy & Physiology (B): Endocrine, Cardiovascular, Respiratory & Renal Systems | 3 |
| BIO 404 | Epidemiology and Statistics in Global Public Health | 3 |
| BIO 414 | Cell Biology | 3 |
| BIO 416 | Cancer Cell Biology | 3 |
| BIO 424 | Endocrinology | 3 |
| BIO 434 | Hormones and Behavior | 3 |
| BIO 488 | Neurobiology | 3 |
| BIO 588 | Neurobiology | 3 |
| CH 223 | Organic Chemistry II | 3 |
| CH 224 | Organic Chemistry II Lab | 1 |
| CLA/WLCL 115 | Medical Terminology | 3 |
| COM 211 | Argumentation and Advocacy | 3 |
| COM 289 | Science Communication and Public Engagement | 3 |
| COM 332 | Relational Communication | 3 |
| COM 362 | Communication and Gender | 3 |
| COM 441 | Ethical Issues in Communication | 3 |
| COM 466 | Nonprofit Leadership & Development | 3 |
| CS 224 | Seeds, Biotechnology and Societies | 3 |
| CS 230 | Introduction to Agroecology | 3 |
| CS 410 | Community Food Systems | 3 |
| CS 430 | Advanced Agroecology | 4 |
| ECD 225 | Foundations of Cultural Competence | 3 |
| EDP 304 | Educational Psychology | 3 |
| EI 201 | Exploring Interdisciplinary Entrepreneurial Thinking | 3 |
| FS 221 | Discover: Chocolate, Coffee and Tea | 3 |
| FS 222 | Discover: Conventional, Organic and Genetically Engineered Foods | 3 |
| FS 250 | Basics of Food Safety & Quality | 3 |
| FS 325 | Introduction to Brewing Science and Technology | 3 |
| FS 326 | Brewing Practices and Analyses | 3 |
| FS 330 | Science of Food Preparation | 3 |
| FS 402 | Chemistry of Food and Bioprocessed Materials | 4 |
| FS 403 | Analytical Techniques in Food & Bioprocessing Science | 4 |
| FS 405 | Food Microbiology | 3 |
| FS 416 | Quality Control in Food and Bioprocessing | 3 |
| FS 421 | Food Preservation | 3 |
| FS 502 | Chemistry of Food and Bioprocessed Materials | 4 |
| FS 505 | Food Microbiology | 3 |
| FS 516 | Quality Control in Food and Bioprocessing | 3 |
| FS 521 | Food Preservation | 3 |
| GN 301 | Genetics in Human Affairs | 3 |
| GN 311 | Principles of Genetics | 4 |
| GN 441 | Human and Biomedical Genetics | 3 |
| GN 453 | Personal Genomics | 3 |
| GN 456 | Epigenetics, Development, and Disease | 3 |
| GOH 201 | Foundations of Global One Health | 3 |
| GOH 302 | Global One Health Applications | 3 |
| HESM 478 | Exercise Physiology and Sports Science | 3 |
| HESM 480 | Principles of Exercise Programming | 3 |
| HI 360 | U.S. Agricultural History | 3 |
| HI 380 | U.S. Nonprofits, Civil Society, and Democracy | 3 |
| HS 205 | Home Food Production | 3 |
| MB 405 | Food Microbiology | 3 |
| MB 505 | Food Microbiology | 3 |
| NTR 210 | Introduction to Community Food Security | 3 |
| NTR 415 | Comparative Nutrition | 3 |
| NTR 515 | Comparative Nutrition | 3 |
| PB 213 | Plants and Civilization | 3 |
| PB 215 | Medicinal Plants | 3 |
| PB 325 | Culinary Botany | 3 |
| PB 360 | Ecology | 4 |
| PHI 325 | Bio-Medical Ethics | 3 |
| PHI 420 | Global Justice | 3 |
| PO 415 | Comparative Nutrition | 3 |
| PO 515 | Comparative Nutrition | 3 |
| PRT 200 | Health, Wellness and the Pursuit of Happiness | 3 |
| PS 203 | Introduction to Nonprofits | 3 |
| PS 231 | Introduction to International Relations | 3 |
| PS 236 | Issues in Global Politics | 3 |
| PS 312 | Introduction to Public Administration | 3 |
| PSY 230 | Introduction to Psychological Research | 3 |
| PSY 311 | Social Psychology | 3 |
| PSY 312 | Applied Psychology | 3 |
| PSY 360 | Community Psychology Principles and Practice | 3 |
| PSY 376 | Developmental Psychology | 3 |
| PSY 410 | Learning and Motivation | 3 |
| PSY 411 | The Psychology of Interdependence and Race | 3 |
| PSY 420 | Cognitive Processes | 3 |
| PSY 430 | Biological Psychology | 3 |
| PSY 431 | Health Psychology | 3 |
| PSY 470 | Psychopathology and Mental Health | 3 |
| PSY 475 | Child Psychology | 3 |
| PSY 476 | Psychology of Adolescent Development | 3 |
| PSY 477 | Psychology of Aging | 3 |
| SLC 250 | Critical and Creative Decision Making Models | 3 |
| SOC 211 | Community and Health | 3 |
| SOC 241 | Sociology of Agriculture and Rural Society | 3 |
| SOC 241A | Sociology of Agriculture and Rural Society | 3 |
| SOC 311 | Community Relationships | 3 |
| SOC 342 | International Development | 3 |
| SOC 350 | Food and Society | 3 |
| SOC 351 | Population and Planning | 3 |
| SOC 381 | Sociology of Medicine | 3 |
| SOC 404 | Families and Work | 3 |
| SOC 440 | Social Change | 3 |
| STS 323 | World Population and Food Prospects | 3 |
| STS 325 | Bio-Medical Ethics | 3 |
| SW 260 | Introduction to Gerontology: An Interdisciplinary Field of Practice | 3 |
| SW 425 | Hunger and Homelessness | 3 |
| WGS 200 | Introduction to Women's, Gender, and Sexuality Studies | 3 |
| WGS 330 | Women and Health | 3 |
| WGS 362 | Communication and Gender | 3 |
Nutrition Electives
| Code | Title | Hours |
|---|---|---|
| NTR 211 | Eating through American History 1 | 3 |
| NTR 220 | Food and Culture in Italy 1 | 3 |
| NTR 221 | The Mediterranean Diet 1 | 3 |
| NTR 310 | Food Insecurity and Federal Nutrition Programs 1 | 3 |
| NTR 330 | Public Health Nutrition 1 | 3 |
| NTR 350 | Introduction to Sports Nutrition 1 | 3 |
| NTR 410 | Maternal and Infant Nutrition 1 | 3 |
| NTR 411 | Public Health Perspectives in Infant Feeding 1 | 3 |
| NTR 412 | Clinical Concepts in Infant Feeding 1 | 3 |
| NTR 413 | Clinical Concepts in Infant Feeding Laboratory 1 | 1 |
| NTR 419 | Human Nutrition and Chronic Disease 1 | 3 |
| NTR 440 | Child & Adolescent Nutrition 1 | 3 |
| NTR/ANS 454 | Lactation, Milk and Nutrition 1 | 3 |
| NTR 460 | Nutrition for the Older Adult 1 | 3 |
| NTR 470 | Global Nutrition 1 | 3 |
| NTR 492 | Professional Internship Experience in Nutrition Science | 3 |
| or NTR 493 | Research Experience in Nutrition Science | |
| or NTR 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 | |
| LSC 101 | Critical and Creative Thinking in the Life Sciences 1 | 2 |
| LSC 103 | Exploring Opportunities in the Life Sciences | 1 |
| BIO 181 | Introductory Biology: Ecology, Evolution, and Biodiversity 1 | 4 |
| CH 101 | Chemistry - A Molecular Science 1 | 3 |
| CH 102 | General Chemistry Laboratory | 1 |
| MA 121 or MA 131 | Elements of Calculus or Calculus for Life and Management Sciences A | 3 |
| GEP Health and Exercise Studies | 1 | |
| Hours | 15 | |
| Spring Semester | ||
| BIO 183 | Introductory Biology: Cellular and Molecular Biology 1 | 4 |
| NTR 301 | Introduction to Human Nutrition 1 | 3 |
| ENG 101 | Academic Writing and Research 1 | 4 |
| PSY 200 | Introduction to Psychology | 3 |
| Hours | 14 | |
| Second Year | ||
| Fall Semester | ||
| CH 220 & CH 222 or CH 221 | Introductory Organic Chemistry or Organic Chemistry I | 4 |
| ST 311 | Introduction to Statistics | 3 |
| NTR 302 | Introduction to Nutrition Research, Communication, and Careers 1 | 3 |
| GEP Humanities | 3 | |
| Free/Minor Elective 2 | 3 | |
| Hours | 16 | |
| Spring Semester | ||
| CH 201 | Chemistry - A Quantitative Science | 3 |
| CH 202 | Quantitative Chemistry Laboratory | 1 |
| FS 201 | Introduction to Food Science 1 | 3 |
| Nutrition Elective | 3 | |
| Application Elective | 3 | |
| GEP Interdisciplinary Perspectives | 3 | |
| Hours | 16 | |
| Third Year | ||
| Fall Semester | ||
| NTR 401 | Advanced Nutrition and Metabolism 1 | 3 |
| BIO 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 | |
| Hours | 15 | |
| Spring Semester | ||
| GN 311 or GN 301 | Principles of Genetics or Genetics in Human Affairs | 3-4 |
| NTR 402 | Nutrition Communication for Diverse Audiences | 3 |
| Application Elective | 3 | |
| GEP Health and Exercise Studies | 1 | |
| GEP Elective | 3 | |
| Hours | 13 | |
| Fourth Year | ||
| Fall Semester | ||
| MB 251 | General Microbiology | 3 |
| MB 252 | General Microbiology Laboratory | 1 |
| Nutrition Elective | 3 | |
| Application Elective | 3-4 | |
| GEP Social Sciences | 3 | |
| Free/Minor Elective 2 | 3 | |
| Hours | 17 | |
| Spring Semester | ||
| NTR 490 | Senior Capstone Experience in Nutrition 1 | 4 |
| Application Elective | 3-4 | |
| GEP Humanities | 3 | |
| Free/Minor Elective 2 | 3 | |
| Hours | 14 | |
| 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 Nutrition Science option is designed to fulfill the prerequisites for medical school and other health professional programs, such as dentistry, physical therapy and pharmacy.
The Applied Nutrition 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 Life Sciences First Year Program.
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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