Program Contact: Dana White 203-582-6440
Nutrition is a fundamental pillar of health, wellness and healthcare. Dietitians and nutritionists are experts in the use of food and nutrition to promote health and manage disease. The Commission on Dietetic Registration is raising the minimum required education for prospective registered dietitians from a bachelor’s degree to a graduate degree. Students typically need a six-course undergraduate sequence along with a strong chemistry background to be qualified candidates into the graduate-level programs.
The content includes general nutrition (HSC 262, HSC 460), lifespan nutrition (HSC 317) and community nutrition (HSC 318). Areas of additional cognate can include obesity (BMS 221), nutrition for athletic performance (HSC 303), health care counseling (HSC 230) and biochemistry (BMS 304 or CHE 315).
Upon completion of the minor, students will have completed many of the prerequisite courses for entrance into graduate programs in dietetics. Nutrition is also a popular addition to many graduate school preparatory programs in healthcare (Medicine, Nursing, Public Health).
Outcomes
- Students will describe and apply the role of nutrients in human health.
- Students can assess dietary needs for both healthy and special needs populations.
- Students will apply nutritional principles in the evaluation of information and policies concerning food and dietary practices.
- Students will critique and effectively communicate evidence-based nutrition information.
Nutrition Minor Curriculum
The nutrition minor consists of a minimum of 18 credits, all with a grade of “C” or better. No more than two classes may be transferred in from other institutions.
Graduate courses may count for the minor with permission from the department chair.
| Code | Title | Credits |
|---|---|---|
| Courses | ||
| HSC 262 | Nutrition in Health and Illness | 3 |
| HSC 317 | Nutrition Across the Life Cycle | 3 |
| HSC 318 | Community Nutrition | 3 |
| HSC 460 | Advanced Nutrition | 3 |
| HSC 230 | Counseling and Teaching for Health Care Professionals | 3 |
| HSC 303 | Nutrition for Sports & Fitness | 3 |
| BMS 221 | Physiology and Effects of Obesity in Society | 3 |
| BMS 304 | Biological Chemistry 1 | 3 |
| or CHE 315 | Biochemistry I | |