Nutrition, B.S.
Contact
Emily Estell, MPH, RDN, LD
Assistant Clinical Professor, Nutrition Program
eestell1@une.edu
Caryn Husman, MS, OTR/L
Director, Department of Health Promotion Studies
chusman@une.edu
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 Bachelor of Science with a major in Nutrition Program empowers students to become caring, competent, and collaborative scholars who apply nutrition science to advance health promotion, disease prevention, and quality of life for individuals and diverse populations in a wide variety of settings.
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 community nutritionists, nutrition educators, health and wellness coaches, nutrition and local foods coordinators. Additionally, the curriculum supports students in application for graduate study in the field of Applied Nutrition and Dietetics.
The curriculum is organized around four 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 courses OS 424 Health Edu: Theory to Practice and NUTR 420 Designing & 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.
Admissions
See Undergraduate Admissions for more information.
Transfer Credit
See Undergraduate Admissions for more information.
Financial Information
Tuition and fees for subsequent years may vary. Other expenses include books and housing. For more tuition and fee information, please consult this catalog’s Financial Information section.
Curricular Requirements
| Code | Title | Hours |
|---|---|---|
| Nor'easter Core Requirements | ||
| Nor'easter Core Requirements 1 | 40 | |
| Program Required Courses | ||
| BIO 104 & 104L | General Biology and General Biology Lab | 4 |
| BIO 208 | Intro Anatomy & Physiology I | 4 |
| BIO 209 | Intro Anatomy & Physiology II | 4 |
| BIO 318 | Nutrition through the Life Cycle | 3 |
| BUEC 203 | Macroeconomics | 3 |
| or BUEC 204 | Microeconomics | |
| CHE 130 | Principles of Chemistry | 4 |
| CMM 122 | (Oral Communication) | 3 |
| or SPC 100 | Effective Public Speaking | |
| ENV 104 | Sustainability for a Healthy Planet | 3 |
| EXS 120 | Personal Health And Wellness | 3 |
| EXS 322 | Metabolism/Bioenerg/Sp Nut | 3 |
| IHS 150 | Health Promotion Studies Seminar | 1 |
| IHS 310 | Ethics for Interprofessional Practice | 3 |
| MAT 120 | Statistics | 3 |
| or MAT 150 | Statistics for Life Sciences | |
| 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 | Medical Nutrition Therapy | 3 |
| NUTR 410 | Nutrition Across Seven Continents | 3 |
| NUTR 420 | Designing & Supporting Healthy Communities | 4 |
| NUTR 430 | Innovations & Special Topics in Nutrition | 3 |
| OS 424 | Health Edu: Theory to Practice | 4 |
| PSY 105 | Introduction to Psychology | 3 |
| PSY 250 | Lifespan Dev in Context | 3 |
| PUB 200 | Foundations in Public Health | 3 |
| PUB 205 | Epidemiology | 3 |
| PUB 305 | Research Methods in Public Health | 3 |
| or OS 316 | Research Methods | |
| SOC 275 | Sociology of Food and Health | 3 |
| Open Elective Courses (Students complete open elective credits as necessary to meet the University’s 120-credit minimum for graduation. The total number of elective credits required will depend on the student’s completed program, core, and other degree requirements.) | ||
| Total Hours | 120 | |
- 1
Some courses fulfill both core and program requirements, the credits earned do not count twice towards the minimum total required credits for the degree.
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 University of New England, 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 University of New England.
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 Statistics/MAT 150 Statistics for Life Sciences, CHE 130 Principles of Chemistry, BIO 104 General Biology, BIO 208 Intro Anatomy & Physiology I, and BIO 209 Intro Anatomy & Physiology II. Students may enroll in these referenced math/science courses a maximum of two 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 all courses with NUTR and PUB prefix. 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.