Nutrition B.S.
College of Natural and Health Sciences
Contact: Alena M. Clark, Ph.D., R.D., Program Coordinator
Location: Gunter 2280
Telephone: 970.351.2755
Website: www.unco.edu/nhs/dietetics
Advising Information:
Students must consult with their assigned major advisor each semester prior to registering.
Assigned advisor is available through the Ursa login; ursa.unco.edu; under Student tab Academic Profile channel and is term specific. If no advisor is listed, contact the major program for advisor information.
The program consists of three parts:
- Liberal Arts Core (LAC) Credits
- Required Major Credits
- University-Wide Credits
Program Description:
The Nutrition degree is intended for students who want to focus on the sciences and the scientific basis for nutrition. Both areas of health promotion and foods-related careers may be studied. Students also have the flexibility to choose electives to prepare for graduate programs in health fields such as medicine, physician assistant school, exercise science, public health, or health-related research while receiving a strong background in nutrition. Professionals trained in nutrition science have many career options due to population growth and aging, the focus on prevention of chronic diseases, and a growing emphasis on health, nutrition, and wellness. A Bachelor's degree in Nutrition will prepare you for a career working in the Supplemental Nutrition Program for Women, Infants and Children (WIC), Food Stamp Nutrition Education (FSNE), and Cooperative Extension among others. If a focus in foods and management is selected with the Nutrition degree many opportunities in school districts, corporate food industries, entrepreneurial ventures, and government programs are available. The B.S. Nutrition also prepares students to sit for the examination to become a Certified Dietary Manager and work in nursing homes, assisted living centers or hospital food services (for more information: http://www.anfponline.org/Docs/CredentialingExamBrochure.pdf). This is a major for those who are not pursuing dietetic registration.
Program Admission Requirements:
Academic Good Standing
Program Requirements:
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Students can not double major in both Dietetics and Nutrition. Nutrition majors can not minor in Nutrition.
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In accordance with University Policies, coursework earned more than 10 years prior to the date of matriculation to UNC may not be used to satisfy any major or minor requirements. Any exception to this policy is at the discretion of the academic program.
Degree Requirements — 120 Credits
Degree Requirements
1. Required Specified LAC — 25 credits
LAC area 1b. — Intermediate Composition
LAC area 2 — Mathematics
| STAT 150 | Introduction to Statistical Analysis | 3 |
LAC area 5 — Social and Behavioral Sciences
LAC area 6 — Physical and Life Sciences
Remaining LAC — 15 credits
See “Liberal Arts Core”.
NOTE: Students need to select courses from areas 7 and 8 that also count for areas 3, 4, or 5.
2. Required Major — 36 credits
Take all of the following courses:
| FND 210 | Medical Terminology | 2 |
| FND 252 | Nutrition in the Life Cycle | 3 |
| FND 370 | Nutrition Education and Application Strategies | 3 |
| FND 420 | Maternal and Child Nutrition | 3 |
| FND 451 | Advanced Nutrition | 3 |
| FND 452 | Community Nutrition | 3 |
| FND 455 | Nutrition for Fitness and Athletic Performance | 3 |
| BIO 245 | Introduction to Human Anatomy and Physiology | 4 |
| BIO 246 | Advanced Human Anatomy and Physiology | 3 |
Choose at least nine credits from the following–must take at least two upper level courses (300/400):
| BIO 351 | Microbiology | 4 |
| COMM 223 | Intercultural Communication | 3 |
| COMM 410 | Communication & Technology | 3 |
| FND 310 | Introduction to Foods | 2 |
| FND 310L | Introduction to Foods Laboratory | 2 |
| FND 320 | Nutrition Applications in Foodservice | 2 |
| FND 320L | Nutrition Applications in Foodservice Laboratory | 1 |
| FND 430 | Nutrition Assessment and Intervention | 2 |
| FND 430L | Nutrition Assessment and Intervention Laboratory | 1 |
| FND 446 | Foodservice Systems Management | 3 |
| FND 446L | Foodservice Systems Management Laboratory | 1 |
| HUSR 208 | Perspectives on Aging and Later Life | 3 |
| HUSR 209 | Foundations of Health Promotion/Health Education | 3 |
| HUSR 342 | Modern Concepts of Health and Disease | 3 |
| PSY 443 | Motivation | 3 |
| SOC 375 | Sociology of Health and Illness | 3 |
3. University-Wide Credits — 44 credits
Complete additional credits to achieve the minimum credits needed for this degree at UNC; for this degree, that will typically be 44 credits