An interdisciplinary study that provides expert knowledge
Because nutrition plays a critical role in health and well-being, a fundamental understanding of nutrition is essential for students pursuing careers in the health sciences. This background is also useful to anyone interested in living a healthy life.
As a student pursuing a minor in Nutrition at SWAGÊÓƵ, you will engage in interdisciplinary study that provides you with expert knowledge about human nutrition, food science and related physiologic principles.
You will study topics and issues such as: what constitutes a balanced diet; the impact of nutrition on exercise and sport performance; the social relationship of food, health and culture; and the environmental impact of the foods we grow and eat.
The minor also encourages you to take responsibility for your own nutrition, health and well-being by applying these concepts to your own life, thus enhancing your sense of competence and personal control. The Nutrition minor is offered through the Department of Nutrition in the SWAGÊÓƵ Westbrook College of Health Professions, and involves interdisciplinary coursework in the College of Arts and Sciences. It represents a rich and collaborative interdisciplinary minor, with food and nutrition examined from multiple perspectives and contexts.
Curriculum
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 Courses | Credits |
|---|---|
| BIO 318 – Nutrition through the Life Cycle | 3 |
| NUTR 200 – Food Science Concepts and Food Safety | 3 |
| NUTR 220 – Nutrition | 3 |
| Total Credits | 9 |
| Select Three (3) of the following 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 |
| 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 |
| OS 331 – Principles of Health Promotion and Disease Prevention (formerly HWOS 331) | 3 |
| PUB 310 – Social, Behavior & Environmental | 3 |
| SOC 275 – Sociology of Food and Health | 3 |
| Total Credits | 9–10 |
| Minimum Total Required Credits | 18–19 |
|---|
Changes were made to this program in an addendum to the 2022/23 academic calendar. Please see the 2022–2023 Catalog Addendum (PDF) for the most recent information. As always, it is recommended that students seek the guidance of Academic Advisors for course and program planning. In this way, you will be able to access all the most up-to-date information available.