B.S. in Nutrition

College of Health Sciences
General Education Requirements
English Composition requirements 6
Mathematics requirement3
Public Speaking requirement3
Science requirements6
Behavioral & Social Science requirements6
Humanities requirements6
Arts requirement3
Diverse Communities requirement3
Interdisciplinary requirement3
Student Electives9
Writing Emphasis requirements9
Courses selected under advisement. Note that many of the general education courses will be fulfilled by the required cognates. Students are encouraged to schedule courses that fulfill both the interdisciplinary and writing emphasis requirements simultaneously or to schedule arts and/or humanities courses that simultaneously fulfill their writing emphasis requirement.
Common Major NTD Required Courses 1
NTD 200Nutrition and Culture 23
NTD 203The Dietetic Profession1
NTD 205Principles of food Selection and Preparation3
NTD 303Introductory Principles Human Nutrition3
NTD 309Nutrition Throughout the Lifecycle3
NTD 310Nutrition Research3
NTD 410Quantity Food Production3
Common Cognate Requirements 1
BIO 100Basic Biological Science 23
BIO 269Human Anatomy and Physiology II4
BIO 259Human Anatomy and Physiology I4
CHE 107General Chemistry for Allied Health Sciences 24
CRL 107General Chemistry Lab for Allied Health Sciences1
MAT 121Introduction to Statistics I 23
Dietetic Concentration Required NTD Courses 1
NTD 320Strategies in Dietetics Education3
NTD 400Clinical Nutrition Assessment3
NTD 408Food Science3
NTD 409Professional Skills in Dietetics 23
NTD 411Advanced Human Nutrition I3
NTD 412Advanced Human Nutrition II3
NTD 413Medical Nutrition Therapy I3
NTD 414Medical Nutrition Therapy II3
NTD 415Community Nutrition3
NTD 416Food Service and Nutrition Systems Management I3
NTD 417Food Service and Nutrition Systems Management II3
Dietetics Concentration Cognate Courses 1
BIO 204Introductory Microbiology4
CHE 230Introduction to Organic and Biological Chemistry3
CHE 310Introductory Biochemistry3
PSY 100Introduction to Psychology 23
SOC 200Introduction to Sociology 23
Dietetics Concentration Student Electives12
Lifestyle Nutrition Concentration Required NTD Courses 1
NTD 415Community Nutrition3
NTD 420Perspectives on Obesity3
NTD 422Nutrition for Health, Fitness & Sport3
NTD 404Nutrition and Disease Prevention3
NTD 425Entrepreneurial Sustainable Food and Nutrition Management3
NTD 444Lifestyle Nutrition Practicum 23
Lifestyle Nutrition Concentration Cognate Courses 1
ACC 201Financial Accounting3
ECO 111Principles of Economics (Macro)3
or ECO 112 Principles of Economics (Micro)
EXS 180Lifetime Fitness Concepts3
EXS 380Exercise Physiology3
EXL 380Exercise Physiology Lab1
MGT 200Principles of Management3
MKT 250Principles of Marketing3
PSY 100Introduction to Psychology 23
SOC 200Introduction to Sociology 23
or ANT 102 Introduction to Anthropology: Cultural
Lifestyle Nutrition Concentration Electives21
Select 21 credits from the following suggested electives:
Sustainable Food Systems
Consumer Nutrition
Nutrition: East Meets West
Vegetarian Nutrition
Global Nutrition
Food - Mind - Spirit
The Food Chain
Ethnographic Field School
Farm to Table Food Product Development
Nutrition Workshops
Nutrition Assessment, Education and Service in Honduras
Note: Other electives can be taken through advisement
Food Management and Sustainable Food Systems Concentration Required NTD Courses 1
NTD 277Sustainable Food Systems 23
NTD 325The Food Chain3
NTD 404Nutrition and Disease Prevention3
NTD 416Food Service and Nutrition Systems Management I3
NTD 417Food Service and Nutrition Systems Management II3
NTD 425Entrepreneurial Sustainable Food and Nutrition Management3
NTD 426Farm to Table Food Product Development3
NTD 450Field to Fork Events 24
Food Management and Sustainable Food Systems Cognate Courses 1
ACC 201Financial Accounting3
ECO 111Principles of Economics (Macro)3
or ECO 112 Principles of Economics (Micro)
GEO 205Geography of Agriculture, Food & Sustainability3
MGT 200Principles of Management3
MKT 250Principles of Marketing3
PSY 100Introduction to Psychology 23
SOC 200Introduction to Sociology 23
or ANT 101 Introduction to Anthropology: Biological
Food Management and Sustainable Food Systems Student Electives18
Total Minimum Credits Required120

Accelerated B.S. in Nutrition to M.S. in Community Nutrition Program 

Electives 312
Human Nutrition
Public Health Nutrition
Maternal & Child Nutrition
Nutrition and Human Behavior

Admission to the Accelerated B.S. in Nutrition and M.S. in Community Nutrition: students must 1) be at least at the junior level, 2) meet the minimum eligibility requirements for admission to the graduate program as specified by the graduate catalog, 3) complete the graduate application, 4) have a minimum cumulative GPA of 3.0 and 5) complete a departmental approval form that includes a recommendation from student's academic advisor.

To track their individual degree progress, students are advised to access their Degree Progress Report (DPR) via myWCU regularly. For more information, visit wcupa.edu/DegreeProgressReport.

The following is a suggested course sequence for this program; course offerings and availability are not guaranteed. Students should consult their academic advisor with any questions.

B.S. in Nutrition

120 Semester Hours - excluding examination time, there are 15 weeks in a semester. 1 Credit = 1 didactic hour/week or 2 - 3 laboratory hours/week.

Plan of Study Grid
Year One
Semester OneCredits
BIO 100 Basic Biological Science 3
NTD 203 The Dietetic Profession 1
NTD 205 Principles of food Selection and Preparation 3
NTD 303 Introductory Principles Human Nutrition 3
WRT 120 Effective Writing I 3
 Credits13
Semester Two
CHE 107 General Chemistry for Allied Health Sciences 4
CRL 107 General Chemistry Lab for Allied Health Sciences 1
MAT 121 Introduction to Statistics I 3
NTD 200 Nutrition and Culture 3
Select one of the following: 3
Critical Writing and Research  
Critical Writing: Approaches to Pop Culture  
Critical Writing: Investigating Experience  
Critical Writing: Multidisciplinary Imagination  
Critical Writing: Entering Public Sphere  
Critical Writing: Special Topics  
 Credits14
Year Two
Semester Three
NTD 309 Nutrition Throughout the Lifecycle 3
BIO 259 Human Anatomy and Physiology I 4
CHE 230 Introduction to Organic and Biological Chemistry 3
SOC 200 Introduction to Sociology 3
Select one of the following: 3
Public Speaking  
Business and Professional Speech Communication  
Transfer Credits  
 Credits16
Semester Four
NTD 310 Nutrition Research 3
BIO 269 Human Anatomy and Physiology II 4
CHE 310 Introductory Biochemistry 3
PSY 100 Introduction to Psychology 3
ART (art, film, dance, music, theater; no "I" course) 2 3
 Credits16
Year Three
Semester Five
NTD 320 Strategies in Dietetics Education 3
NTD 411 Advanced Human Nutrition I 3
BIO 204 Introductory Microbiology 4
LIT/CLS, HIS, or PHI (cannot be an “I” course) 1 3
"I" Course 3
 Credits16
Semester Six
NTD 400 Clinical Nutrition Assessment 3
NTD 408 Food Science 3
NTD 410 Quantity Food Production 3
NTD 412 Advanced Human Nutrition II 3
LIT/CLS, HIS, or PHI 3
 Credits15
Year Four
Semester Seven
NTD 409 Professional Skills in Dietetics 3
NTD 413 Medical Nutrition Therapy I 3
NTD 416 Food Service and Nutrition Systems Management I 3
Student Elective 3
Student Elective 3
 Credits15
Semester Eight
NTD 414 Medical Nutrition Therapy II 3
NTD 415 Community Nutrition 3
NTD 417 Food Service and Nutrition Systems Management II 3
Student Elective 3
Student Elective 3
 Credits15
 Total Credits120

Apply for graduation one semester before your projected graduation date (e.g., apply by December 30th if you plan on graduating in May the following semester)

This curriculum guide should be used in consultation with an Academic Advisor.