The Bachelor of Science in Nutrition program is for students who are interested in pursuing a career in nutrition. The rise in preventable chronic diseases has led to an increased demand for more nutrition professionals in our communities. The program will provide students with nutritional knowledge that will allow them to assist others in reducing the risk of chronic disease through nutrition education and behavior change. Graduates may seek employment in a variety of settings including but not limited to schools, sports nutrition, corporate wellness, public health, private practice, community nutrition, education, research, culinary nutrition and more.
Description: The Dietetics track is an ACEND accredited Didactic Program in Dietetics (DPD). This track is designed for students desiring to become Registered Dietitian Nutritionists (RDNs). Program courses focus on the scientific basis of nutrition and allows students to develop dietetics related knowledge and skills, preparing them for their next steps in the RDN pathway. The B.S. in Nutrition (Dietetics) DPD program requires submission of an application.
| Track 1: Dietetics | ||
| See the Core Curriculum Requirements | 42 | |
| Students must have a grade of "C" or better in all major and support courses. Students MUST have and maintain a 2.5 overall and major GPA in order to take 300- and 400- level classes in the program. | ||
| Nutrition Core | ||
| NUTR 201 | Food Preparation | 3 |
| NUTR 205 | Orientation to Dietetics Profession | 1 |
| NUTR 210 | Nutrition Through the Life Cycle | 3 |
| NUTR 220 | Food and Culture | 3 |
| NUTR 310 | Community Nutrition | 3 |
| NUTR 320 | Food Science | 4 |
| NUTR 331 | Nutrition | 3 |
| NUTR 336 | Nutritional Physiology | 3 |
| NUTR 340 | Nutrition Education and Counseling | 3 |
| NUTR 350 | Nutrition Assessment | 1 |
| NUTR 435 | Research Methods in Nutrition | 3 |
| Required Courses for Dietetics Track | ||
| NUTR 325 | Food Systems Management | 3 |
| NUTR 420 | Quantity Foods | 4 |
| NUTR 425 | Business Principles in Dietetics | 3 |
| NUTR 431 | Advanced Nutrition I - Macronutrients | 3 |
| NUTR 432 | Advanced Nutrition II - Micronutrients | 3 |
| NUTR 450 | Medical Nutrition Therapy I | 3 |
| NUTR 451 | Medical Nutrition Therapy II | 3 |
| NUTR 460 | Senior Seminar | 1 |
| Required Support Courses for Dietetics Track | ||
| BIOL 2420 | General Microbiology | 4 |
| BSC 2401 | Hum Anatomy/Physiology I (*) | 4 |
| BSC 2402 | Hum Anatomy/Physiology II (*) | 4 |
| CHEM 1311 | General and Quantitative Chemistry I (*) | 3 |
| CHEM 1111 | General and Quantitative Chemistry Laboratory I (*) | 1 |
| CHEM 1312 | General and Quantitative Chemistry II | 3 |
| CHEM 1112 | General and Quantitative Chemistry Laboratory II | 1 |
| CHEM 2323 | Organic Chemistry I | 3 |
| CHEM 2123 | Organic Chemistry Laboratory I | 1 |
| CHEM 2325 | Organic Chemistry II | 3 |
| CHEM 2125 | Organic Chemistry Laboratory II | 1 |
| PSY 2301 | Introduction to Psychology (*) | 3 |
| COMS 1315 | Fundamentals of Public Speaking | 3 |
| MGT 305 | Principles of Management | 3 |
| MATH 453 | Essentials of Statistics | 3 |
| Total Hours | 120 | |
This course can be used to satisfy the Core Curriculum Requirements
Description: The Wellness track provides students a foundation in nutrition science combined with related public health studies. This track is for students who wish to pursue careers in nutrition related areas such as health education, community or school nutrition, or corporate wellness. Students may also choose to continue on to graduate programs in nutrition or related fields.
| See the Core Curriculum Requirements | 42 | |
| Nutrition Core | ||
| NUTR 201 | Food Preparation | 3 |
| NUTR 205 | Orientation to Dietetics Profession | 1 |
| NUTR 210 | Nutrition Through the Life Cycle | 3 |
| NUTR 220 | Food and Culture | 3 |
| NUTR 310 | Community Nutrition | 3 |
| NUTR 320 | Food Science | 4 |
| NUTR 331 | Nutrition | 3 |
| NUTR 336 | Nutritional Physiology | 3 |
| NUTR 340 | Nutrition Education and Counseling | 3 |
| NUTR 350 | Nutrition Assessment | 1 |
| NUTR 435 | Research Methods in Nutrition | 3 |
| Required Courses Wellness Track | ||
| HHPH 360 | Health Psychology and Behavioral Strategies | 3 |
| HHPH 410 | Program Planning in Public Health | 3 |
| HHPH 420 | Program Implementation and Evaluation in Public Health | 3 |
| HHPH 472 | Stress Management | 3 |
| HHPH 495 | Applied Practice Experience | 3 |
| FRA Elective | 1 | |
| Required Support Courses Wellness Track | ||
| BIOL 2420 | General Microbiology | 4 |
| BSC 2401 | Hum Anatomy/Physiology I (*) | 4 |
| BSC 2402 | Hum Anatomy/Physiology II (*) | 4 |
| COMS 1315 | Fundamentals of Public Speaking | 3 |
| CHEM 1305 | Introductory Chemistry I (*) | 3 |
| CHEM 1105 | Introductory Chemistry Laboratory I (*) | 1 |
| CHEM 1307 | Introductory Chemistry II | 3 |
| CHEM 1107 | Introductory Chemistry Laboratory II | 1 |
| PSY 2301 | Introduction to Psychology (*) | 3 |
| MATH 453 | Essentials of Statistics | 3 |
| Minor Required | 18 | |
| Total Hours | 120 | |
This course can be used to satisfy the Core Curriculum Requirements
| First Year | ||
|---|---|---|
| Fall | Hours | |
| MATH 1314 | College Algebra | 3 |
| ENG 1301 | College Reading & Writing | 3 |
| BSC 2401 | Hum Anatomy/Physiology I | 4 |
| HIST 1301 | History of the United States through Reconstruction | 3 |
| NUTR 201 | Food Preparation | 3 |
| Hours | 16 | |
| Spring | ||
| ENG 1302 | Written Argument/Research | 3 |
| HIST 1302 | History of the United States Since Reconstruction | 3 |
| BSC 2402 | Hum Anatomy/Physiology II | 4 |
| PSCI 2305 | United States Government and Politics | 3 |
| HHPH 331 | ||
| Hours | 13 | |
| Second Year | ||
| Fall | ||
| NUTR 205 | Orientation to Dietetics Profession | 1 |
| Language, Philosophy, Culture | 3 | |
| CHEM 1311 | General and Quantitative Chemistry I | 3 |
| CHEM 1111 | General and Quantitative Chemistry Laboratory I | 1 |
| BIOL 2420 | General Microbiology | 4 |
| PSY 2301 | Introduction to Psychology | 3 |
| Hours | 15 | |
| Spring | ||
| HHPH 334 | ||
| CHEM 1312 | General and Quantitative Chemistry II | 3 |
| CHEM 1112 | General and Quantitative Chemistry Laboratory II | 1 |
| HHPH 339 | 3 | |
| PSCI 2306 | Texas Government and Politics | 3 |
| COMS 1315 | Fundamentals of Public Speaking | 3 |
| Hours | 13 | |
| Third Year | ||
| Fall | ||
| CHEM 2323 | Organic Chemistry I | 3 |
| CHEM 2123 | Organic Chemistry Laboratory I | 1 |
| HHPH 336 | ||
| MGT 305 | Principles of Management | 3 |
| NUTR 325 | Food Systems Management | 3 |
| NUTR 310 | Community Nutrition | 3 |
| Hours | 13 | |
| Spring | ||
| CHEM 2325 | Organic Chemistry II | 3 |
| CHEM 2125 | Organic Chemistry Laboratory II | 1 |
| NUTR 350 | Nutrition Assessment | 1 |
| NUTR 320 | Food Science | 4 |
| NUTR 420 | Quantity Foods | 4 |
| Hours | 13 | |
| Fourth Year | ||
| Fall | ||
| NUTR 450 | Medical Nutrition Therapy I | 3 |
| HHPH 431 | ||
| MATH 453 | Essentials of Statistics | 3 |
| NUTR 425 | Business Principles in Dietetics | 3 |
| NUTR 460 | Senior Seminar | 1 |
| Hours | 10 | |
| Spring | ||
| NUTR 451 | Medical Nutrition Therapy II | 3 |
| HHPH 432 | ||
| NUTR 435 | Research Methods in Nutrition | 3 |
| NUTR 340 | Nutrition Education and Counseling | 3 |
| Creative Arts | 3 | |
| Hours | 12 | |
| Total Hours | 105 | |
