Dietetics and Nutrition - Nutrition and Wellness, B.S.

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Dietetics and Nutrition - Didactic Program, B.S.

Dietetic Internship Graduate Certificate

The USJ Nutrition and Public Health Department offers two tracks in Nutrition. One prepares a student for a dietetic internship (Didactic) and this second one, (Nutrition and Wellness) which will prepare a student to work in the arena of wellness and community as a nutrition educator working with a variety of populations such as pregnant women and their children in a WIC program, Head Start, the SNAP program, and food programs including school nutrition programs. The emphasis is on preventative nutrition, education and wellness. This track is flexible and allows room for a minor in

or other areas of interest.

Degree Requirements (38-39 credits)

Required Courses (29 credits)

NUTR 101 - Survey of Careers in Nutrition and Dietetics 1 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 330 - Food Science 4 Credits
NUTR 410 - Health Care Issues 1 Credits
NUTR 499 - Coordinating Seminar 3 Credits
PUBH 101 - Introduction to Public Health 3 Credits

Nutrition Electives (3 courses 9-10 credits)

Any Nutrition course. Here are possible electives:

NUTR 236 - Sports Nutrition 3 Credits
NUTR 311 - Food and Nutrition Management I 3 Credits
NUTR 411 - Food and Nutrition Management II 3 Credits
NUTR 316 - Medical Nutrition Therapy I 4 Credits
NUTR 416 - Medical Nutrition Therapy II 3 Credits
NUTR 418 - Advanced Nutrition 3 Credits

Required Supporting Coursework (17 credits)

BIOL 223 - Human Biology 3 Credits (Or a semester of Anatomy and Physiology)
CHEM 170 - Principles of Inorganic and Organic Chemistry 4 Credits
CHEM 240 - Biochemistry of the Human Body 4 Credits
MATH 110 - Elementary Statistics 3 Credits
PUBH 107 - Introduction to Health Informatics 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

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