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Nutrition Major 

The Nutrition major will examine the dietary and health issues that surround food and eating from an interdisciplinary perspective. Anchored in the natural and applied sciences, the nutrition curriculum involves mathematics, psychology, communication, ethics, political science, and other disciplines.

Students focus on the study of food and how it impacts metabolism, health and disease resistance (e.g., cancer, obesity, and cardiovascular disease), performance across the lifespan, dietary behaviors, and the nutrition-related cultural practices around the globe.

Students will be well-prepared to enter professional/graduate programs, such as ones leading to a certification as a registered dietician. Students will be prepared to enter the workforce, with job prospects in public and community health, the food industry, medicine, health programming, or health research.

The major includes a senior capstone experience and a health professions internship. Requirements, procedures and other details pertaining to these experiences will be provided to declared majors.

Skills Learned

• Utilize biological and chemical sciences as a basis for understanding the role of food and nutrients in health and disease processes at the genetic, cellular, and human body level
• Apply knowledge of the role of nutrition and healthy eating in promoting wellness and disease prevention
• Demonstrate an understanding of nutritional needs and be able to provide appropriate nutritional services and programming considering cultural/ethnic, economic, environmental, and physiological/medical needs of an individual throughout their lifespan or a group/community
• Demonstrate an understanding of public and private healthcare structures and important national and international healthcare policies related to food, nutrition, and wellness
• Develop a research proposal, conduct research, and interpret research results on topics related to food and nutrition
• Effectively communicate (written, oral, group, utilizing technology) information and research related to food and nutrition to other professionals and clients/patients

Degree Requirements

Quantitative Literacy (0-12): MAT 117Algebra and Trigonometry or higher and MAT 118Statistics (Students with developmental math skills may require completion of MAT 098/099 and/or 107)
Science Literacy courses: BIO 101Biological Science I and BIO 102Biological Science II

Course Credits
BIO 230Human Anatomy and Physiology I  4
BIO 231Human Anatomy and Physiology II  4
CHE 111General Chemistry I  4
CHE 112General Chemistry II  4
NTR 101Health Professions Seminar  1
NTR 201Health Professions Seminar  1
NTR 220Communication for Health Care Professionals  3
NTR 250Introduction to Nutrition  3
NTR 350Advanced Nutrition I: Nutrition Across the Lifespan  3
NTR 301Health Professions Seminar  1
NTR 320Health Systems Organization  3
NTR 450Advanced Nutrition II: Biochemical and Molecular Basis of Nutrition  3
NTR 451Advanced Nutrition III: Nutrition and Disease  3
NTR 360Health Programming and Education  3
NTR 400Health Professions Senior Capstone  3
NTR 488Health Professions Internship  3
Three Nutrition Major Electives  912

Nutrition Major Electives

No more than two electives may be taken from any one department, except for the program’s parent department. 

HSC 230Medical Terminology
HSC 330Pathophysiology and Treatment of Disease
R-NTR 466Health Science Research
BIO 263Genetics
BIO 308General Microbiology
BIO/CHE 440Biochemistry I
BIO/CHE 441Biochemistry II
CHE 211Organic Chemistry I
CHE 212Organic Chemistry II
ESH 201Aging, Physical Activity and Health
ESH 220Health Promotion and Disease Prevention
ESH 340Metabolic and Biochemical Aspects of Physical Activity
ESH 360Body Composition and Nutrition
POL 325Health Politics
PSY 203Developmental Psychology
PSY 316Health Psychology
SOC 215Introduction to Sociology: Race, Class and Gender

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