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 UNE, 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. 

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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 UNE 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.

Courses Credits
Three courses (9 credits) are required  
NUTR 220 - Nutrition 3
BIO 318 - Nutrition through the Life Cycle 3
EXS 322- Bioenergetics and 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 3
NUTR 238 - Fundamentals of Healthy Cooking 3
NUTR 342 - Food Systems and Public Health 3
NUTR 200 - Food Science Concepts and Food Safety 3
NUTR 410 - Nutrition Across Seven Continents 3

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