Degree
BS in NutritionLearn More
Mission
The B.S. in Nutrition reflects the University鈥檚 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.
Major Description
The B.S. in Nutrition reflects a broad, generalist degree which 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 dietetics 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.
Curricular Requirements
WCHP Common Curriculum |
Credits |
| BIO 104/104L - General Biology | 4 |
| BIO 208/208L - Anatomy & Physiology I | 4 |
| BIO 209/209L OR 209G/209LG - Anatomy & Physiology II | 4 |
| CHE 130 - Principles of Chemistry | 4 |
| ENG 110 - English Composition OR ENG 122 & ENG 123 | 4-6 |
| EXS 120 - Personal Health & Wellness | 3 |
| IHS 130 -Interprofessional Health Care First Year Experience | 3 |
| IHS 310 - Ethics for Interprofessional Practice | 3 |
| MAT 120/150 - Statistics | 3 |
| PSY 105 - Introduction to Psychology | 3 |
| PSY 250 - Lifespan Development | 3 |
| SOC 150 - Introduction to Sociology | 3 |
| Creative Arts Course (ARH/ART/MUS) | 3 |
| Explorations Course | 3 |
| CGH 490 - Global Humanities Seminar | 3 |
Nutrition Major Requirements |
Credits |
| BIO 318 - Human Nutrition | 3 |
| ENV 104 - Environmental Issues | 3 |
| NUTR 238 - Fundamentals of Healthy Cooking | 3 |
| EXS 322 - Bioenergetics & Metabolism | 3 |
| NUTR 342 - Food Systems & Public Heath | 3 |
| HWOS 424 - Theories of Education & Health Promotion | 4 |
| IHS 220 - Nutrition | 3 |
| NUTR 200 - Food Science Concepts & Food Safety | 3 |
| NUTR 350 - Nutritional Biochemistry | 3 |
| NUTR 400 - Food, Health & Disease | 3 |
| NUTR 410 - Nutrition Across Seven Continents | 3 |
| NUTR 420 - Designing & Supporting Heath Communities | 4 |
| NUTR 430 - Innovations & Special Topics in Nutrition | 3 |
| PUB 205 - Epidemiology | 3 |
| PUB 305 - Research Methods | 3 |
| SOC 275 - Sociology of Food/Health | 3 |
| PUB 200 - Foundations of Public Health | 3 |
Electives |
Credits |
| Business Elective (BUEC 203(G) OR BUMG 200(G) OR BUMK 200 OR BUMG 360) | 3 |
| Communication Elective (CMM 122 OR SPC 100) | 3 |
| General Electives (4 courses) | 12 |
| Total Credits | 121-123 |
Academic and Technical Standards
Students in the B.S. in Nutrition major are subject to University undergraduate academic standards as well as requirements set forth by the Westbrook College of Health Professions.
In keeping with the guidelines of the 911爆料网红领巾, all undergraduate students must achieve a minimum semester-end grade point average as follows:
| First Year | 1.70 |
| Fall of Second Year | 1.70 |
| Spring of Second Year | 1.80 |
| Fall of Third Year | 1.80 |
| Spring of Third Year | 1.90 |
| Fall of Fourth Year | 1.90 |
| Graduation | 2.00 |
Failure to maintain the minimum grade point average requirements will result in academic probation as described in the Undergraduate Catalog of the 911爆料网红领巾.
In keeping with the guidelines for the Westbrook College of Health Professions, students must achieve a minimum grade of a 鈥淐