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The B.S. in Nutrition reflects the University’s commitment as a health sciences institution dedicated to innovation for a healthier planet. The mission of the Department of Nutrition is to develop caring, collaborative scholars prepared to apply nutrition science to advance health promotion and disease prevention in a variety of settings across diverse populations.

The B.S. in Nutrition reflects a broad, generalist degree that explores the principles and practices of nutrition science. The degree provides a foundation for graduates to pursue careers as public health nutritionists, nutrition educators, research scientists, food system and policy analysts, or program managers. Additionally, the curriculum supports students in application for graduate study in the field of nutrition and an array of health professions.

The curriculum is organized around four domains coursework addressing general education/core curriculum requirements; coursework addressing interprofessional education and collaborative practice, coursework in the major, and student-selected electives.

Experiential education is realized through two courses: HWOS 424 Theories of Education and Health Promotion and NUTR 420 Designing and Supporting Healthy Communities. Both courses provide a 45-hour community/population-based practicum to implement nutrition services and education. Students also gain hands-on experience through two laboratory-based courses NUTR 200 Food Science Concepts and Food Safety and NUTR 238: Fundamentals of Healthy Cooking.

Students interested in preparing for future graduate study in dietetics should consult with their advisor/ faculty mentor in choosing electives and course sequencing to satisfy prerequisite course requirements.