Dietetics and Nutrition, B.S.

Required Courses (21-26 credits)

• NUTR 130 - Foods 4 Credits
• NUTR 220 - Fundamentals of Nutrition 3 Credits
• NUTR 305 - Health Coaching 3 Credits
• NUTR 310 - Nutrition Counseling and Communication 3 Credits
• NUTR 315 - Community Nutrition I 2 Credits
• NUTR 325 - Nutrition Through the Lifecycle 2 Credits
• NUTR 410 - Health Care Issues 1 Credits
• NUTR 499 - Coordinating Seminar 3 Credits

Nutrition Electives (9 credits)

Required Supporting Coursework (18-23 credits)

• BIOL 110 - General Biology 4 Credits
• BIOL 223 - Human Biology 3 Credits
• BIOL 241 - Essentials of Anatomy and Physiology I 4 Credits
• BIOL 242 - Essentials of Anatomy and Physiology II 4 Credits
• CHEM 170 - Principles of Inorganic and Organic Chemistry 4 Credits
• CHEM 240 - Biochemistry 4 Credits
• MATH 110 - Elementary Statistics 3 Credits

Program Outcomes

The student will:

• Become an effective food and nutrition professional in a variety of settings
• Use critical thinking skills to locate, analyze and evaluate health, food, and nutrition information
• Interpret and present food, nutrition, and health related research in a variety of professional and public forums
• Establish collegial relationships through effective communication, collaboration, and problem-solving skills
• Develop life-long learning behaviors in order to remain current in their area of professional expertise