Academic Catalog 2017–2018

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Bachelor of Science in Nutrition

Overview

There is increasing evidence that the quality of food and eating habits affect health and quality of life; currently, dietary factors are implicated in several major causes of death. Nutrition is the application of knowledge about food to help people achieve and maintain health throughout their life span. Dietetics involves helping people meet their nutritional needs in health and disease through diet counseling and nutrition support.

Mission

The mission of the B.S. in Nutrition is to prepare graduates for food and nutrition careers by providing them with the ability to integrate didactic and practical education in order to improve the health and well-being of individuals and groups while upholding tradition of the liberal arts education.

Program Objectives

The B.S. in Nutrition aims to:

  1. prepare qualified entry-level professionals by providing high quality didactic education and supervised practice,
  2. create competent graduates with inter-professional competencies engaged in the health profession and the improvement of human wellbeing, and
  3. deliver life-long learner graduates who are able to incorporate new evidence-based technology and knowledge into practice.

Learning Outcomes

Upon completion of the B.S. in Nutrition, students should be able to:

  1. integrate evidence-based guidelines and research findings in nutrition practice and care,
  2. conduct research projects using the appropriate indicators, measures and methodology,
  3. demonstrate counseling and communication skills sufficient for entry into pre-professional practice,
  4. demonstrate professional and inter-professional teamwork skills,
  5. comply with the principles supported by the governance of Dietetics practice,
  6. develop professional attributes and a portfolio that are adapted to serve in diverse professional and community organizations,
  7. perform the nutrition care process and use standardized nutrition language,
  8. apply health education and behavior changes theories and techniques,
  9. demonstrate successful management of available resources and integrate the promotion of nutritional well-being with cultural needs,
  10. implement quality management and business theories in the provision of services,
  11. successfully manage food service establishments and apply principles of food safety,
  12. perform activities related to public policy and health care systems, and
  13. recognize the support knowledge underlying nutritional sciences.

Curriculum

Students must complete a total 94 credits, distributed as follows:

  • Program Requirements (42 credits)
  • Other Requirements (18 credits)
  • LAC Core Requirements (34 credits)

Program Requirements (42 credits)

  • NUT201 Fundamentals of Human Nutrition (3 cr.)1
  • NUT301 Community Nutrition (3 cr.)
  • NUT312 Food Chemistry (3 cr.)
  • NUT323 Food Analysis (2 cr.)
  • NUT335 Food Service & Safety Management (3 cr.)
  • NUT345 Industrial Food Production (2 cr.)
  • NUT356 Nutrition Status Assessment (2 cr.)
  • NUT367 Food Processing (2 cr.)
  • NUT379 Food Microbiology Lab (1 cr.)
  • NUT389 Nutrition in Life Cycle (3 cr.)
  • NUT401 Advanced Human Nutrition (3 cr.)
  • NUT422 Medical Nutrition Therapy I (3 cr.)
  • NUT424 Medical Nutrition Therapy II (3 cr.)
  • NUT425 Medical Nutrition Therapy II Lab (2 cr.)
  • NUT445 Counseling Communication Skills (2 cr.)
  • NUT468 Management Systems in Dietetics (2 cr.)
  • NUT499 Senior Study in Nutrition (3 cr.)

Other Requirements (21 credits)

  • BIO201 General Biology I (4 cr.)
  • BIO222 Microbiology, a Human Perspective (3 cr.)
  • BIO260 Human Anatomy & Physiology (3 cr.)
  • BIO261 Human Anatomy & Physiology Lab (1 cr.)
  • BCH300 Essentials of Biochemistry (3 cr.)1
  • CHM200 Essentials of Chemistry (3 cr.)
  • CHM310 Basic Organic Chemistry (3 cr.)
  • CHM313 Organic Chemistry I Lab (1 cr.)
  • STA205 Biostatistics (3 cr.)

1 Credits also go toward Liberal Arts Curriculum (LAC) requirements.

Recommended Study Plan

First Year

Fall (14 credits)

  • BIO201 General Biology I (4 cr.)
  • CHM200 Essentials of Chemistry (3 cr.)
  • PED2xxx Physical Education (1 cr.)
  • LAC English (3 cr.)
  • LAC Elective Course (3 cr.)

Spring (15 credits)

  • BIO260 Human Anatomy & Physiology (3 cr.)
  • BIO261 Human Anatomy & Physiology Lab (1 cr.)
  • CHM310 Basic Organic Chemistry (3 cr.)
  • CHM313 Organic Chemistry I Lab (1 cr.)
  • NUT201 Fundamentals of Human Nutrition (3 cr.)
  • HLT201 Basic Health (1 cr.)
  • LAC English (3 cr.)

Summer (4 credits) – Optional

  • LAC Elective (3 cr.)
  • CSC201 Computer Application (1 cr.)

Second Year

Fall (15 credits)

  • BCH300 Essentials of Biochemistry (3 cr.)
  • NUT301 Community Nutrition (3 cr.)
  • NUT312 Food Chemistry (3 cr.)
  • NUT323 Food Analysis (2 cr.)
  • ETH201 Moral Reasoning (1 cr.)
  • LAC Arabic (3 cr.)

Spring (15 credits)

  • BIO222 Microbiology (3 cr.)
  • NUT335 Food Service & Safety Management (3 cr.)
  • NUT379 Food Microbiology Lab (1 cr.)
  • NUT468 Management Systems in Dietetics (2 cr.)
  • STA205 Biostatistics (3 cr.)
  • LAC Elective (3 cr.)

Third Year

Fall (16 credits)

  • NUT356 Nutrition Assessment (2 cr.)
  • NUT367 Food Processing (2 cr.)
  • NUT401 Advanced Human Nutrition (3 cr.)
  • NUT422 Medical Nutrition Therapy I (3 cr.)
  • NUT499 Senior Study in Nutrition (3 cr.)
  • LAC (3 cr.)

Spring (15 credits)

  • NUT345 Industrial Food Production (3 cr.)
  • NUT389 Nutrition in the Life Cycle (3 cr.)
  • NUT424 Medical Nutrition Therapy II (3 cr.)
  • NUT425 Medical Nutrition Therapy II Lab (1 cr.)
  • NUT445 Counseling Communication Skills (2 cr.)
  • LAC Elective (3 cr.)

Fourth Year (12 credits) (Optional Diploma needed for Dietetic Profession)

  • NUT500 Dietetic Internship (12 cr.) – fee equivalent to 5 credits