Biomedical Sciences: Minor in Nutritional Sciences
The Minor in Nutritional Science provides students the opportunity to study food and nutrients, their physiological functions, normal nutritional requirements, and the myriad of influences on food choice and eating behavior throughout the life cycle. The required science foundation courses provide the necessary background of chemistry and biological sciences to understand the physiological basis of nutrition, as a multi‐disciplinary science with relevance to health.
Upon completion of the Minor in Nutritional Sciences, students will be able to:
- Describe the relationship between food and nutrients in human health and well-being.
- Discuss the function, physiology, dietary sources, and symptoms and consequences of deficiency and toxicity for macro- and micronutrients.
- Apply nutrition principles to the human life cycle: nutrient functions, needs, sources and alterations during pregnancy, lactation, growth and development, maturation, and aging.
- Examine the multiple levels of influence (i.e., intrapersonal, interpersonal, institutional/organizational, community, political, and cultural) that shape food choice and eating behavior.
- Apply scientific principles of basic food chemistry in examining food’s physical aspects and preparation.
- Apply biological and biochemical principles to the understanding of the human digestion and metabolism of macro- and micronutrients.
The Minor in Nutritional Sciences involves the completion of 21credits of nutrition-related coursework.
Core coursework (15 credits):
- NUTR 110 Introduction to Food Principles & Preparation (3 credits)
- NUTR 235 Introduction to Nutrition for Health Professionals (3credits) OR
- BMS 232 Introduction to Nutrition (3 credits)
- NUTR 240 Nutrition for Exercise and Wellness (3 credits)
- NUTR 245 Life Cycle Nutrition (3 credits)
- KIN 241Why We Eat What We Eat: An Ecological Approach (3 credits)
Advanced coursework (select 6 credits from the following):
- NUTR 355 Modifying Nutrition and Eating Behavior (2 credits)
- NUTR 430 Advanced Nutrition and Metabolism (4 credits)
- NUTR 435 Nutrition and Disease I (3 credits)
- UTR 550 Sports Nutrition (3 credits)
- NUTR 555 Public Health Nutrition and Food Politics (3 credits)
- NUTR 573 Body Image: Health-Related Issues and Implications (3 credits)
- BMS 332 Clinical Nutrition (2 credits)
- KIN 574 (KIN 590 Section 06) Obesity and Weight Management (3 credits)
This list of courses may be modified by the Nutritional Sciences Program Committee as additional courses are developed.
Due to the prerequisites for some of the advanced nutrition courses, students will need to have completed the following scientific foundations courses:
- BIO SCI 150 Foundations of Biological Sciences I (4 credits)
- BIO SCI 202 Anatomy & Physiology I (4 credits)
- BIO SCI 203 Anatomy & Physiology II (4 credits)
- CHEM 103 Survey of Biochemistry (4 credits) or CHEM 501 Introduction to Biochemistry (3 credits)
To be awarded the Minor in Nutritional Sciences, students will need to: (1) Maintain a GPA of 3.0 with no grade lower than a “C” in core and advanced nutrition courses as well as the scientific foundation courses; (2) Verify that the overall cumulative GPA of 2.75 is achieved without repeating more than 3 of the courses considered Core, Advanced, or scientific foundations coursework. Students concurrently enrolled in a bachelor’s degree program successfully completing the program requirements will be awarded the Minor in Nutritional Sciences at the time of graduation.
Academic advisors within the College of Health Science Office of Student Affairs will assist students enrolled in the program with the development of career goals and the selection of appropriate courses to further those goals. Please contact the Office of Student Affairs at 414-229-2758.