B.S. in Nutrition – Nutrition Science Track
Curriculum
The curriculum in the B.S. in Nutrition – Nutrition Science Track is designed to provide you with a strong understanding of chemistry, biochemistry, human biology, anatomy, physiology. This is paired with nutrition coursework to strengthen your science skills and prepare you for a career in research, industry, or the community, as well as to continue with graduate education.
A total of 120 credits are required to graduate. Students must earn a 3.0 average in all required courses (science courses, NUT courses, and the additional degree requirements).
4-year Plan
All NUT courses are offered only in the semester where they are listed below, with the exception of NUT 207 General Nutrition and NUT 212G Public Health Nutrition.
Year 1
Fall |
||
| Course Number | Course Name | Credit |
| BIO 110 | Principles of Biology I* | 3 |
| BIO 103 | Principles of Biology I Lab | 1 |
| NUT 207 | General Nutrition | 3 |
| NUT 210 | General Nutrition Lab | 1 |
| URI 101 | Academic Success | 1 |
| WRT 104 | Writing to Inform and Explain* | 3 |
| General Education* | 3 | |
| Total | 17 | |
Spring |
||
| Course Number | Course Name | Credit |
| CHM 103 | General Chemistry I* | 3 |
| CHM 105 | General Chemistry I Lab | 1 |
| COM 100 | Communication* | 3 |
| NUT 110 | Intro to Nutrition and Dietetics | 1 |
| NUT 212G | Public Health Nutrition* | 3 |
| General Education* | 3 | |
| Total | 14 | |
Year 2
Fall |
||
| Course Number | Course Name | Credit |
| BIO 220 | Anatomy + Physiology I | 3 |
| BIO 221 | Anatomy + Physiology I Lab | 1 |
| CHM 124 | Organic Chemistry | 3 |
| CHM 126 | Organic Chemistry Lab | 1 |
| PSY 113 | General Psychology* | 3 |
| NUT 375 | Foodservice Management I | 3 |
| Total | 14 | |
Spring |
||
| Course Number | Course Name | Credit |
| BIO 222 | Anatomy + Physiology II | 3 |
| BIO 223 | Anatomy + Physiology II Lab | 1 |
| Additional NUT Course | 3 | |
| General Education* | 3 | |
| Free Elective | 3 | |
| Free Elective | 3 | |
| Total | 16 | |
Year 3
Fall |
||
| Course Number | Course Name | Credit |
| CMB 210 | Biochemistry | 3 |
| NUT 336 | Scientific Principles of Food I | 4 |
| NUT 394 | Nutrition in the Life Cycle I | 3 |
| NUT 441 | Micronutrient Nutrition | 3 |
| STA 308 | Introductory Statistics | 4 |
| Total | 17 | |
Spring |
||
| Course Number | Course Name | Credit |
| NUT 395 | Nutrition in the Life Cycle II | 3 |
| NUT 440 | Macronutrient Metabolism | 3 |
| NUT 451 or 491 or 496 | Experiential or Research Credits | 3 |
| General Education* | 3 | |
| Free Elective | 3 | |
| Total | 15 | |
Year 4
Fall |
||
| Course Number | Course Name | Credit |
| NUT 410 | Professional Issues Nutr./Diet. | 1 |
| NUT 458 | Nutrition Education* | 3 |
| NUT 451 or 491 or 496 | Experiential or Research credits | 3 |
| Additional NUT Course | 3 | |
| Additional NUT Course | 3 | |
| Free Elective | 3 | |
| Total | 16 | |
Fall |
||
| Course Number | Course Name | Credit |
| CMB 201 | Intro to Medical Microbiology | 3 |
| CMB 202 | Intro to Medical Microbiology Lab | 1 |
| Additional NUT Course | 3 | |
| General Education* | 3 | |
| Free Elective | 3 | |
| Free Elective | 3 | |
| Total | 16 | |