Nutrition Sciences (BS): Applied Nutrition Concentration

To see more about what you will learn in this program, visit the Learning Outcomes website!

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

Orientation
LSC 103Exploring Opportunities in the Life Sciences1
Communication 3
Public Speaking
Interpersonal Communication
Communication for Science and Research
Mathematics & Sciences
BIO 181Introductory Biology: Ecology, Evolution, and Biodiversity 14
BIO 183Introductory Biology: Cellular and Molecular Biology 14
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
MA 121Elements of Calculus3
or MA 131 Calculus for Life and Management Sciences A
ST 311Introduction to Statistics3
PSY 200Introduction to Psychology3
Required Courses
LSC 101Critical and Creative Thinking in the Life Sciences 12
FS 201Introduction to Food Science 13
NTR 301Introduction to Human Nutrition 13
NTR 302Introduction to Nutrition Research, Communication, and Careers 13
NTR 401Advanced Nutrition and Metabolism 13
GN 311Principles of Genetics4
MB 351
MB 352
General Microbiology
and General Microbiology Laboratory
4
NTR 490Senior Capstone Experience in Nutrition 14
Restricted Electives
Restricted Nutrition Elective 13
Application Electives12
ZO 250Animal Anatomy and Physiology4
Nutrition Electives 19
GEP Courses
ENG 101Academic Writing and Research 14
GEP Humanities6
GEP Social Sciences3
GEP Health and Exercise Studies2
GEP Additional Breadth (Humanities/Social Sciences/Visual and Performing Arts)3
GEP Interdisciplinary Perspectives3
GEP U.S. Diversity (verify requirement)
GEP Global Knowledge (verify requirement)
Foreign Language Proficiency (verify requirement)
Free Electives
Free Electives (12 Hr S/U Lmt) 212
Total Hours120

Restricted Nutrition Elective 

ANS 454Lactation, Milk and Nutrition3
ANS 554Lactation, Milk and Nutrition3
FS 555Exercise Nutrition3
FS 557Nutraceuticals and Functional Foods3
NTR 320Nutrition Education3
NTR 330Public Health Nutrition3
NTR 410Maternal and Infant Nutrition3
NTR 419Human Nutrition and Chronic Disease3
NTR 454Lactation, Milk and Nutrition3
NTR 510Maternal and Infant Nutrition3
NTR 555Exercise Nutrition3
NTR 557Nutraceuticals and Functional Foods3

Application Electives

Application Electives I
AEC 360Ecology4
AEE 230Introduction to Cooperative Extension3
AEE 325Planning and Delivering Non-Formal Education3
AEE 478Advanced Issues in Extension Education3
ANS 415Comparative Nutrition3
ANS 515Comparative Nutrition3
ANT 374Disease and Society3
ARE 201Introduction to Agricultural & Resource Economics3
ARE 201AIntroduction to Agricultural & Resource Economics3
BCH 351General Biochemistry
BIO 414Cell Biology3
BIO 424Endocrinology3
BIO 488Neurobiology3
BIO 588Neurobiology3
COM 332Relational Communication3
COM 362Communication and Gender3
COM 441Ethical Issues in Communication3
COM 466Nonprofit Leadership & Development3
CS 224Seeds, Biotechnology and Societies3
CS 230Introduction to Agroecology3
CS 430Advanced Agroecology4
FS 330Science of Food Preparation3
FS 402Chemistry of Food and Bioprocessed Materials4
FS 403Analytical Techniques in Food & Bioprocessing Science4
FS 405Food Microbiology3
FS 416Quality Control in Food and Bioprocessing3
FS 421Food Preservation3
FS 502Chemistry of Food and Bioprocessed Materials4
FS 505Food Microbiology3
FS 516Quality Control in Food and Bioprocessing
FS 521Food Preservation3
GPH 201Fundamentals of Global Public Health3
HESM 478Exercise Physiology and Sports Science3
HI 360U.S. Agricultural History3
HI 380History of Nonprofits, Philanthropy, and Social Change3
MB 405Food Microbiology3
MB 505Food Microbiology3
NTR 415Comparative Nutrition3
NTR 515Comparative Nutrition3
PB 213Plants and Civilization3
PB 215Medicinal Plants3
PB 360Ecology4
PHI 325Bio-Medical Ethics3
PHI 420Global Justice3
PO 415Comparative Nutrition3
PO 515Comparative Nutrition3
PRT 200Health, Wellness and the Pursuit of Happiness3
PS 203Introduction to Nonprofits3
PS 231Introduction to International Relations3
PS 236Issues in Global Politics3
PS 312Introduction to Public Administration3
PSY 311Social Psychology3
PSY 312Applied Psychology3
PSY 360Community Psychology Principles and Practice3
PSY 376Developmental Psychology3
PSY 410Learning and Motivation3
PSY 411The Psychology of Interdependence and Race3
PSY 420Cognitive Processes3
PSY 430Biological Psychology3
PSY 431Health Psychology3
SOC 241Sociology of Agriculture and Rural Society3
SOC 241ASociology of Agriculture and Rural Society3
SOC 311Community Relationships3
SOC 342International Development3
SOC 350Food and Society3
SOC 351Population and Planning3
SOC 381Sociology of Medicine3
SOC 404Families and Work3
SOC 440Social Change3
STS 323World Population and Food Prospects3
STS 325Bio-Medical Ethics3
WGS 200Introduction to Women's, Gender, and Sexuality Studies3
WGS 330Women and Health3
WGS 362Communication and Gender3
Application Electives II (Max: 3 Units )
GPH 425Global Health and Physiology6

Nutrition Electives

ANS 454Lactation, Milk and Nutrition3
ANS 554Lactation, Milk and Nutrition3
FS 555Exercise Nutrition3
FS 557Nutraceuticals and Functional Foods3
IDS 211Eating through American History3
NTR 220Food and Culture3
NTR 320Nutrition Education3
NTR 330Public Health Nutrition3
NTR 410Maternal and Infant Nutrition3
NTR 419Human Nutrition and Chronic Disease3
NTR 420Applied Nutrition Education3
NTR 421Life Cycle Nutrition3
NTR 454Lactation, Milk and Nutrition3
NTR 510Maternal and Infant Nutrition3
NTR 521Life Cycle Nutrition3
NTR 555Exercise Nutrition3
NTR 557Nutraceuticals and Functional Foods3

Semester Sequence

This is a sample.

Plan of Study Grid
First Year
Fall SemesterHours
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
Elements of Calculus
or Calculus for Life and Management Sciences A
3
GEP Health and Exercise Studies 1
 Hours15
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
 Hours14
Second Year
Fall Semester
CH 220
CH 222
Introductory Organic Chemistry
and Organic Chemistry I Lab
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
 Hours16
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
 Hours16
Third Year
Fall Semester
NTR 401 Advanced Nutrition and Metabolism 1 3
Physiology Elective 4
Nutrition Elective 3
Writing/Speaking Elective 3
Free/Minor Electives 2 3
 Hours16
Spring Semester
GN 311 Principles of Genetics 4
Restricted Nutrition Elective 3
Application Elective 3
GEP Health and Exercise Studies 1
GEP Additional Breadth 3
 Hours14
Fourth Year
Fall Semester
MB 351 General Microbiology 3
MB 352 General Microbiology Laboratory 1
Nutrition Elective 3
Application Elective 3
GEP Social Sciences 3
Free/Minor Elective 2 3
 Hours16
Spring Semester
NTR 490 Senior Capstone Experience in Nutrition 1 4
Application Elective 3
GEP Humanities 3
Free/Minor Elective 2 3
 Hours13
 Total Hours120

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.

Scholarships

The department provides both merit and financial need scholarships to encourage and assist students preparing for careers in Food, Bioprocessing, or Nutrition Science.