Nutrition
Shireen Rahman
srahman@une.edu
Mission
The B.S. 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 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 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 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 Health Education and NUTR 420 Designing and Supporting Healthy Communities. Both courses provide a 45-hour community/population-based practicum to implement nutrition services and education. Students also gain hands-on experience through two 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 Curriculum | Credits |
|---|---|
| BIO 104/104L – General Biology | 4 |
| BIO 208/208L – Intro to Anatomy and Physiology I | 4 |
| BIO 209/209L – Intro to Anatomy and Physiology II or BIO 209G/209LG – Anatomy and Physiology II | 4 |
| CHE 130 – Principles of Chemistry | 4 |
| ENG 110 – English Composition or (ENG 122 – College Reading & Writing I and ENG 123 – College Reading & Writing II) | 4–6 |
| EXS 120 – Personal Health and Wellness | 3 |
| IHS 130 – Interprofessional Health Care First-Year Experience | 3 |
| IHS 310 – Ethics for Interprofessional Practice | 3 |
| MAT 120 – Statistics or MAT 150 – Statistics for Life Sciences | 3 |
| PSY 105 – Introduction to Psychology | 3 |
| PSY 250 – Lifespan Development | 3 |
| SOC 150 – Introduction to Sociology | 3 |
| One (1) Creative Arts Course (ARH/ART/MUS) | 3 |
| One (1) Explorations Course | 3 |
| GLS 490 – Center for Global Humanities Seminar | 3 |
| Total | 50–52 |
| Required Courses | Credits |
|---|---|
| ENV 104 – Environmental Issues | 3 |
| NUTR 200 – Food Science Concepts and Food Safety | 3 |
| NUTR 220 – Nutrition | 3 |
| NUTR 238 – Fundamentals of Healthy Cooking | 3 |
| NUTR 342 – Food Systems and Public Health | 3 |
| NUTR 350 – Nutritional Biochemistry | 3 |
| NUTR 400 – Food, Health, and Disease | 3 |
| NUTR 410 – Nutrition Across Seven Continents | 3 |
| NUTR 420 – Designing and Supporting Healthy Communities | 4 |
| NUTR 430 – Innovations and Special Topics in Nutrition | 3 |
| PUB 200 – Foundations of Public Health | 3 |
| PUB 205 – Principles of Epidemiology | 3 |
| PUB 305 – Research Methods | 3 |
| BIO 318 – Nutrition through the Life Cycle | 3 |
| EXS 322 – Bioenergetics and Metabolism | 3 |
| HWOS 424 – Theories of Health Education | 4 |
| SOC 275 – Sociology of Food and Health | 3 |
| One (1) Business elective (BUEC/BUFI/BUMG/BUMK) | 3 |
| CMM 122 – Oral Communication or SPC 100 – Effective Public Speaking | 3 |
| Total | 59 |
| Open elective courses (needed to reach 120 credits) | Variable |
| Minimum Required Total Credits | 120 |
|---|
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 SWAGĘÓƵ, all undergraduate students must achieve a minimum semester-end grade point average as follows:
| Semester | Minimum Semester-End GPA |
|---|---|
| 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 SWAGĘÓƵ.
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 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. 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.
| Required Courses | Credits |
|---|---|
| BIO 318 – Nutrition through the Life Cycle | 3 |
| NUTR 200 – Food Science Concepts and Food Safety | 3 |
| NUTR 220 – Nutrition | 3 |
| Total | 9 |
| Three (3) of the following elective courses | Credits |
| BIO 480 – Topics in Physiology | 3 |
| CHE 310 – Fundamentals of Biochemistry | 4 |
| ENV 376 – Caribbean/Sustainable Development | 3 |
| EXS 322 – Metabolism/Bioenerg/Sp Nut | 3 |
| HWOS 331 – Principles of Health Promotion and Disease Prevention | 3 |
| NUTR 238 – Fundamentals of Healthy Cooking | 3 |
| NUTR 342 – Food Systems and Public Health | 3 |
| NUTR 350 – Nutritional Biochemistry | 3 |
| NUTR 400 – Food, Health, and Disease | 3 |
| NUTR 410 – Nutrition Across Seven Continents | 3 |
| NUTR 430 – Innovations and Special Topics in Nutrition | 3 |
| PUB 310 – Social, Behavior & Environmental | 3 |
| SOC 275 – Sociology of Food and Health | 3 |
| Total | 9–10 |
| Total Required Credits | 18–19 |
Transfer Credit
See Undergraduate Admissions for more information.
Admissions
For entrance into the B.S. 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 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 SWAGĘÓƵ may apply for admission into the B.S. 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. in Nutrition includes
- Make an appointment and discuss interest in the major with a faculty/administrator of the program.
- Complete and submit a Request to Change a Major form. This document is located at the SWAGĘÓƵ Registrar’s webpage.
- Compose an essay of 300 words (approximately) describing the rationale for change of major into the Nutrition major. Include personal interest, appropriate relevant experience, individual aptitude and personal strengths that complement the major.
- 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.
- 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.