³ΤΉΟ±¬ΑΟ

Nutrition

Contact

Caryn Husman, MS, OTR/L
Director, Department of Health Promotion Studies
chusman@une.edu

Degree name
Bachelor of Science with a major in Nutrition
Sections

Mission

The B.S. with a major in Nutrition reflects the University’s commitment as a health sciences institution dedicated to innovation for a healthier planet. The mission of the Department of Health Promotion Studies 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. with a major in Nutrition reflects a broad, generalist degree that 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 the field of nutrition and an array of health professions.

The curriculum is organized around four (4) domains of coursework addressing: general education/core curriculum requirements; interprofessional education and collaborative practice; specific to the major; and student-selected electives.

Experiential education is realized through two (2) courses OS 424 – Theories of Health Education (formerly HWOS 424) and NUTR 420 – Designing and Supporting Healthy Communities. Both courses provide a forty-five (45)-hour community/population-based practicum to implement nutrition services and education. Students also gain hands-on experience through two (2) laboratory-based courses NUTR 200 – Food Science Concepts and Food Safety and NUTR 238 – Fundamentals of Healthy Cooking.

Students interested in preparing for future graduate study in dietetics should consult with their advisor/faculty mentor in choosing electives and course sequencing to satisfy prerequisite course requirements. 

Curricular Requirements

WCHP Common CurriculumCredits
BIO 104/104L – General Biology w/Lab4
BIO 208/208L – Intro to Anatomy and Physiology I w/Lab4
BIO 209/209L – Intro to Anatomy and Physiology II w/Lab4
CHE 130 – Principles of Chemistry4
ENG 110 – English Composition4
EXS 120 – Personal Health and Wellness3
IHS 130 – Interprofessional Health Care First-Year Experience3
IHS 310 – Ethics for Interprofessional Practice3
MAT 120 – Statistics or MAT 150 – Statistics for Life Sciences3
PSY 105 – Introduction to Psychology3
PSY 250 – Lifespan Development3
SOC 150 – Introduction to Sociology3
One (1) Advanced Study Course3
One (1) Creative Arts Course (with prefix ARH, ART or MUS)3
One (1) Explorations Course3
Total Credits50
Program Required CoursesCredits
BIO 318 – Nutrition through the Life Cycle3
CMM 122 – Oral Communication or SPC 100 – Effective Public Speaking3
ENV 104 – Environmental Issues3
EXS 322 – Bioenergetics and Metabolism3
NUTR 200 – Food Science Concepts and Food Safety3
NUTR 220 – Nutrition3
NUTR 238 – Fundamentals of Healthy Cooking3
NUTR 342 – Food Systems and Public Health3
NUTR 350 – Nutritional Biochemistry3
NUTR 400 – Food, Health, and Disease3
NUTR 410 – Nutrition Across Seven Continents3
NUTR 420 – Designing and Supporting Healthy Communities4
NUTR 430 – Innovations and Special Topics in Nutrition3
OS 424 – Theories of Health Education (formerly HWOS 424)4
PUB 200 – Foundations of Public Health3
PUB 205 – Principles of Epidemiology3
PUB 305 – Research Methods3
SOC 275 – Sociology of Food and Health3
One (1) Business elective (with prefix BUEC, BUFI, BUMG or BUMK)3
Total Credits59
Open elective courses (as needed to reach 120 credits)Variable
Minimum Total Required Credits120

Academic and Technical Standards

Students in the B.S. with a major in Nutrition 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 ³ΤΉΟ±¬ΑΟ, all undergraduate students must achieve a minimum semester-end grade point average as found on the Academic Policy and Regulations catalog page.

Failure to maintain the minimum grade point average requirements will result in academic probation as described in the Undergraduate Catalog of the ³ΤΉΟ±¬ΑΟ.

In keeping with the guidelines for the Westbrook College of Health Professions, students must achieve a minimum grade of a C in the following courses: MAT 120/150, CHE 130, BIO 104, BIO 208, BIO 209, and NUTR 220. Students may enroll in these referenced math/science courses a maximum of two (2) times. First time inability to achieve a C will result in program-level probation. A second unsuccessful attempt will result in program dismissal.

Students additionally need to achieve a grade of C or better in NUTR major coursework. First time inability to achieve a C will result in program-level probation. A second unsuccessful attempt will result in program dismissal.

Learning Outcomes

At the conclusion of the program, the B.S. with a major in Nutrition graduate will be able to:

  • Employ evidence-based approaches to nutrition practice and policy
  • Exhibit professional and ethical behavior in the study and delivery of nutrition practice
  • Design, implement, evaluate and monitor population-based nutrition policies, services, and education
  • Compare and contrast local, state, federal and global health policy with respect to food and nutrition
  • Interpret and explain appropriate nutrition concepts to various audiences employing multiple communication channels
  • Apply a systems-oriented lens as it relates to the application of nutrition science for health promotion and disease prevention
  • Describe and apply core research ethics, principles and analytical techniques for measuring the nutrition status and environment of individuals and communities

Minor

The Minor in Nutrition aims to provide expert knowledge about human nutrition and related physiologic principles. The program of study presents current information about topics and issues that interest students such as the impact of diet on optimal health, the relationship of diet and chronic disease and exercise and sports performance. In addition, the minor explores the social and environmental impact of the food we grow and eat and the influence of food systems on public health at the national and global levels.

Program Required CoursesCredits
BIO 318 – Nutrition through the Life Cycle3
NUTR 200 – Food Science Concepts and Food Safety3
NUTR 220 – Nutrition3
Total Credits9
Select Three (3) of the following coursesCredits
BIO 480 – Topics in Physiology3
CHE 310 – Fundamentals of Biochemistry4
ENV 376 – Caribbean/Sustainable Development3
EXS 322 – Metabolism/Bioenerg/Sp Nut3
NUTR 238 – Fundamentals of Healthy Cooking3
NUTR 342 – Food Systems and Public Health3
NUTR 350 – Nutritional Biochemistry3
NUTR 400 – Food, Health, and Disease3
NUTR 410 – Nutrition Across Seven Continents3
NUTR 430 – Innovations and Special Topics in Nutrition3
OS 331 – Principles of Health Promotion and Disease Prevention (formerly HWOS 331)3
PUB 310 – Social, Behavior & Environmental3
SOC 275 – Sociology of Food and Health3
Total Credits9–10
Minimum Total Required Credits18–19

Transfer Credit

See Undergraduate Admissions for more information.

Admissions

For entrance into the B.S. with a major in Nutrition, students must meet the following requirements:

  • Students seeking admission should have completed broad high school science preparation in subject areas such as biology, chemistry, and physics. Additionally, applicants should have completed three (3) years of mathematics up through and including Algebra II.
  • Applicants submit their materials to the Office of Admissions during the fall of the year prior to matriculation. Qualified students who apply after the fall are admitted on a space-available basis.

Internal Transfer Students

Students who are enrolled in another major at the ³ΤΉΟ±¬ΑΟ may apply for admission into the B.S. with a major in Nutrition by completing a change of major form. The Admissions Committee meets at the close of each semester to determine eligibility.

The applicant is encouraged to explore professional possibilities by shadowing a nutrition professional, exploring professional nutrition web-sites, volunteering in a program that provides nutritional services or education to the community, and through speaking with faculty who teach in the program. Please include any of these relevant experiences in the required essay referenced below.

The process to apply for a change of major into the B.S. with a major in Nutrition includes

  1. Make an appointment and discuss interest in the major with a faculty/administrator of the program.
  2. Complete and submit a Request to Change a Major form. This document is located at the ³ΤΉΟ±¬ΑΟ Registrar’s webpage.
  3. Compose an essay of approximately three hundred (300) words describing the rationale for the change of major to the Nutrition major. Include personal interest, appropriate relevant experience, individual aptitude and personal strengths that complement the major.
  4. Demonstrate solid achievement in mathematics/ science course work and academic good standing with a grade point average of 2.5 or better at the time of the request.
  5. Submit all materials to the Program Administrator by the end of the academic semester.

See Undergraduate Admissions for more information.

Financial Aid

TUITION AND FEES

Tuition and fees for subsequent years may vary. Other expenses include books and housing. For more information regarding tuition and fees, please consult the Financial Information section of this catalog.