BS in Nutrition
Westbrook College of Health Professions
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.
The B.S. in Nutrition reflects a broad, generalist degree which 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 dietetics 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 Education and Health Promotion; and NUTR 420 Designing and Supporting Healthy Communities. Both courses provide a 45 hour community/ population-based practicum to implement nutrition services and education.
|BIO 104/104L - General Biology||4|
|BIO 208/208L - Anatomy & Physiology I||4|
|BIO 209/209L OR 209G/209LG - Anatomy & Physiology II||4|
|CHE 130 - Principles of Chemistry||4|
|ENG 110 - English Composition OR ENG 122 & ENG 123||4-6|
|EXS 120 - Personal Health & Wellness||3|
|IHS 130 -Interprofessional Health Care First Year Experience||3|
|IHS 310 - Ethics for Interprofessional Practice||3|
|MAT 120/150 - Statistics||3|
|PSY 105 - Introduction to Psychology||3|
|PSY 250 - Lifespan Development||3|
|SOC 150 - Introduction to Sociology||3|
|Creative Arts Course (ARH/ART/MUS)||3|
|CGH 490 - Global Humanities Seminar||3|
Nutrition Major Requirements
|BIO 318 - Human Nutrition||3|
|ENV 104 - Environmental Issues||3|
|NUTR 238 - Fundamentals of Healthy Cooking||3|
|EXS 322 - Bioenergetics & Metabolism||3|
|NUTR 342 - Food Systems & Public Heath||3|
|HWOS 424 - Theories of Education & Health Promotion||4|
|IHS 220 - Nutrition||3|
|NUTR 200 - Food Science Concepts & Food Safety||3|
|NUTR 350 - Nutritional Biochemistry||3|
|NUTR 400 - Food, Health & Disease||3|
|NUTR 410 - Nutrition Across Seven Continents||3|
|NUTR 420 - Designing & Supporting Heath Communities||4|
|NUTR 430 - Innovations & Special Topics in Nutrition||3|
|PUB 205 - Epidemiology||3|
|PUB 305 - Research Methods||3|
|SOC 275 - Sociology of Food/Health||3|
|PUB 200 - Foundations of Public Health||3|
|Business Elective (BUEC 203(G) OR BUMG 200(G) OR BUMK 200 OR BUMG 360)||3|
|Communication Elective (CMM 122 OR SPC 100)||3|
|General Electives (4 courses)||12|
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 University of New England, all undergraduate students must achieve a minimum semester-end grade point average as follows:
|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|
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 120/150; CHE 130; BIO 104; BIO 208; BIO 209; IHS 220. Failure to achieve a “C” will result in program level probation, and may affect academic progression.
Students may enroll in any math/ science courses referenced above a maximum of two times.
Students need to achieve a grade of “C” or better in NUTR major coursework.
At the conclusion of the program, the B.S. in Nutrition graduate will be able to:
1. Employ evidence-based approaches to nutrition practice and policy.
2. Exhibit professional and ethical behavior in the study and delivery of nutrition practice.
3. Design, implement, evaluate and monitor population-based nutrition policies, services and education.
4. Compare and contrast local, state, federal and global health policy with respect to food and nutrition.
5. Interpret and explain appropriate nutrition concepts to various audiences employing multiple communication channels.
6. Apply a systems-oriented lens as it relates to the application of nutrition science for health promotion and disease prevention.
7. Describe and apply core research ethics, principles and analytical techniques for measuring the nutrition status and environment of individuals and communities.
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 concern students such as: a balanced diet, weight management, exercise and sports performance. In addition, the Minor explores the social and environmental impact of food we grow and eat and the influence of food systems on public health at a national and global level.
|Three Courses (9 credits) are Required:|
|IHS 220- Nutrition||3|
|BIO 318- Human Nutrition||3|
|EXS 322- Bioenergetics & Metabolism||3|
|Three Additional Elective Courses (9 credits) from the list below:|
|BIO 480- Topics on Physiology||3|
|CHE 310- Fundamentals of Biochemistry||4|
|ENV 376- Caribbean/Sustainable Development||3|
SOC 275- Sociology of Food/ Health
|NUTR 238- Fundamentals of Healthy Cooking||3|
NUTR 342- Food Systems and Public Health
|NUTR 200 - Food Science Concepts & Food Safety||
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 University of New England 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 the 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:
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 University of New England Registrar’s home page.
3. 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 which 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.
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.