Student Learning Outcomes

Upon completion of the program, students will be able to:

1. Use current information technologies to locate, interpret, evaluate and use professional literature to make ethical evidence-based practice decisions and apply evidence-based guidelines and protocols.

2. Produce effective and professional oral and written communication and documentation.

Required

• NSD 115 - Food Science I
• NSD 225 - Nutrition in Health

Choice of 12 credits

• NSD 342 - Nutrition in the Life Span
• NSD 343 - Dietary Supplements
• NSD 417 - Integrative Food and Nutrition Therapy
• NSD 418 - Vegetarian Nutrition
• NSD 425 - Nutrition for Fitness and Sports
• NSD 427 - Public Health Nutrition
• NSD 447 - Weight Management, Obesity and Disordered Eating
• NSD 452 - Mediterranean Food and Culture: A Florence Experience *
• NSD 455 - Community Nutrition
• NSD 469 - South Asia - Family, Food and Healthcare Systems *
• NSD 511 - Nutrition Education
• NSD 555 - Food, Culture and Environment

• * Elective courses NSD 452 and NSD 469 include a travel abroad component.  Students will register for a zero-credit travel class in the semester following either NSD 452 or NSD 469 course work.  Please see course instructor for details.

If prerequisites are taken

• NSD 456 - Nutritional Biochemistry
• NSD 466 - Nutritional Biochemistry II

Total Credits Required: 18

Restrictions

Minor is open to students outside the Nutrition BS program.

Note

Admission to the minor and classes will be on a space-available basis.