Students can complete a Minor in Nutrition by completing 18 credits, at least 12 of which will be NUT courses; up to one 3-credit science course from a pre-approved list; and up to one 3-credit elective from a pre-approved list, and following the standard University policies for Minor Fields of Study.
Nutrition Minor Requirements
- Minimum GPA of 2.0 in minor courses
- At least 12 of 18 credits must be at the 200 level or above
- At least 12 credits of core Nutrition courses (choose from the table below)
- Up to 3 credits from the following science courses: CHM 124 or 227; CMB 210 or 311
- Up to 3 credits from the following elective courses: KIN 123, 275, 375G; HSS/PSY 130G; GWS/APG/SOC 308; AFS/AVS/PLS 132GH
- At least eight of the required credits must be earned at URI
- You may use Gen Ed requirements for the minor
- Up to two courses required in a major program may be used to apply to both the major and minor fields of study
- Minor courses may not be taken on a pass-fail basis
Intent to complete or approval of a minor does not guarantee space in any course required for the minor.
You should complete a College of Health Sciences minor form as soon as you have completed at least 3 NUT courses. The form will require the signature of the NUT Minor Coordinator, Professor Sarah Larson (sarahlarson@uri.edu).
| Course | Credits | Semester Offered | Prerequisites |
|---|---|---|---|
| NUT 207 General Nutrition | 3 | Winter, Spring, Summer, Fall | n/a |
| NUT 210 General Nutrition Lab | 1 | Fall | Credit or concurrent enrollment in NUT 207 |
| NUT 212G Public Health Nutrition | 3 | Winter, Spring, Summer, Fall | NUT 207 |
| NUT 245 Food Safety and Microbiology | 3 | Fall | n/a |
| NUT 336 Scientific Principles of Food I | 4 | Fall | NUT 207 and 210 and CHM 124 or 227 |
| NUT 337 Scientific Principles of Food II | 4 | Spring | NUT 336 |
| NUT 360 Nutrition in Exercise and Sport | 3 | Spring | NUT 207 and KIN 275 or 300 or BIO 222. |
| NUT 375 Foodservice Management I | 3 | Fall | NUT 207 and 212G or 276G; credit or concurrent enrollment in NUT 210 |
| NUT 376 Foodservice Management II | 4 | Spring | NUT 375 |
| NUT 394 Nutrition in the Life Cycle I | 3 | Fall | NUT 212G |
| NUT 395 Nutrition in the Life Cycle II | 3 | Spring | NUT 394 |
| NUT 404 Food Systems, Sustainability and Health | 3 | Fall | Senior in good standing or permission of instructor. |
| NUT 440 Macronutrient Metabolism | 3 | Spring | C or higher in NUT 207 and 210 and BIO 222, and CMB 210 or CMB 311, or permission of instructor. |
| NUT 441 Micronutrient Nutrition | 3 | Fall | NUT 207; junior standing or above; credit or concurrent enrollment in BIO 222 and CMB 210 or 311. |
| NUT 443 Nutrition Assessment | 4 | Fall | NFS 207, 210 and 395, or permission of instructor. |
| NUT 444 Nutrition and Disease | 3 | Spring | NUT 441 and 443 |
| NUT 458 Nutrition Education | 3 | Fall | NUT 395 or 440, or permission of instructor. |
| NUT 495 Applied Nutrition Practicum | 1 - 3 | Fall, Spring | Permission of instructor |
| NUT 451/491 Independent Study | 1 - 3 | Fall, Spring | Permission of instructor |