Overview
In keeping with the mission and academic plan of the School of Arts and Sciences, the Minor in Nutrition promotes active learning and develops students’ understanding of health and well-being. The Minor in Nutrition complements the knowledge of students interested in nutrition, food, and health. Courses provide a foundation in the applied science of nutrition that incorporates elements of basic and nutritional science, food systems, disease prevention and public health policy.
Program Objectives
The Minor in Nutrition aims to:
- develop graduates who can demonstrate knowledge of the elements of nutrition, food systems and disease prevention,
- advance evidence-based knowledge for graduates to effectively formulate and communicate possible solutions to emerging nutrition problems,
- nurture in graduates inter-professional competencies involved in the improvement of human nutrition and well-being, and
- cultivate in graduates the required skills and knowledge to be eligible for graduate studies.
Learning Outcomes
Graduates with a Minor in Nutrition should be able to:
- discuss the support knowledge underlying nutritional sciences,
- discuss the interrelationships between food, nutrition and disease prevention,
- apply nutritional principles when evaluating dietary information and practices,
- distinguish reliable food and nutrition information,
- integrate nutrition principles in the understanding of human health, and
- evaluate nutrition information in order to make informed and effective decisions.
Curriculum
For a Minor in Nutrition, students must complete a minimum of 18 credits, distributed as follows:
- Core Courses (9 credits)
- Elective Courses (9 credits)
Core Courses (9 credits)
- NUT201 Fundamentals of Human Nutrition (3 cr.)
- NUT301 Community Nutrition (3 cr.)
- NUT335 Food Service & Safety Management (3 cr.)
Elective Courses (9 credits)
- BIO200 Basic Biology (3 cr.)1
- BIO260 Human Anatomy & Physiology (3 cr.)2
- BIO261 Human Anatomy and Physiology Lab (1 cr.)3
- NUT312 Food Chemistry (3 cr.)
- NUT345 Industrial Food production (2 cr.)
- NUT356 Nutrition Status Assessment (2 cr.)
- NUT367 Food Processing (2 cr.)
- NUT401 Advanced Human Nutrition (3 cr.)
- NUT425 Nutrition in the Life Cycle (3 cr.)
- NUT445 Counseling and Communication Skills (2 cr.)
- PHA560 Clinical Nutrition and Diet Therapy (2 cr.)
- BCH301 Biochemistry (4 cr.)4
1 or BIO201 General Biology I (4 cr.)
2 or BIO343 Anatomy & Physiology (3 cr.) or PHA202 Medical Anatomy & Physiology (3 cr.)
3 or BIO344 Anatomy & Physiology Lab (1 cr.)
4 or PHA208 Medical Biochemistry (3 cr.) or BCH300 Essentials of Biochemistry (3 cr)
