B.S. in Nutrition - Lifestyle Nutrition Concentration
College of Health Sciences
| Code | Title | Credits |
|---|---|---|
| GENERAL EDUCATION REQUIREMENTS 4 | ||
| Academic Foundations | ||
| First Year Experience requirement | 4 | |
| English Composition requirement | 6-7 | |
| Mathematics requirement | 3-4 | |
| Interdisciplinary requirement | 3 | |
| Diverse Communities requirement | 3 | |
| Ethics requirement | 3 | |
| Distributed Disciplinary Foundations | ||
| Science requirement | 6-8 | |
| Behavioral & Social Science requirement | 6 | |
| Humanities requirement | 6 | |
| Arts requirement | 3 | |
| ADDITIONAL BACCALAUREATE REQUIREMENTS 4 | ||
| University Requirements | ||
| Writing Emphasis requirement | 9 | |
| Speaking Emphasis requirement | 9 | |
| Degree Requirements | ||
| Capstone requirement | 1-15 | |
| MAJOR REQUIREMENTS | ||
| Common Major NTD Required Courses 1 | ||
| NTD 200 | Nutrition and Culture 2 | 3 |
| NTD 203 | The Dietetic Profession | 1 |
| NTD 205 | Principles of Food Selection and Preparation | 3 |
| NTD 303 | Introductory Principles Human Nutrition | 3 |
| NTD 309 | Nutrition Throughout the Lifecycle | 3 |
| NTD 310 | Nutrition Research | 3 |
| NTD 410 | Quantity Food Production | 3 |
| Common Cognate Requirements | ||
| BIO 100 | Basic Biological Science 2 | 3 |
| BIO 269 | Human Anatomy and Physiology II | 4 |
| BIO 259 | Human Anatomy and Physiology I | 4 |
| CHE 107 | General Chemistry for Allied Health Sciences 2 | 4 |
| CRL 107 | General Chemistry Lab for Allied Health Sciences | 1 |
| MAT 121 | Introduction to Statistics I 1,2 | 3 |
| Concentration Requirements | ||
| Students must take the required courses in their concentration to reach the 120 credits required for graduation. | ||
| Total Minimum Credits Required | 120 | |
Lifestyle Nutrition Concentration
| Code | Title | Credits |
|---|---|---|
| Lifestyle Nutrition Concentration Required Courses 1 | ||
| NTD 415 | Community Nutrition | 3 |
| NTD 416 | Food Service and Nutrition Systems Management | 3 |
| NTD 420 | Perspectives on Obesity | 3 |
| NTD 422 | Nutrition for Health, Fitness & Sport | 3 |
| NTD 404 | Nutrition and Disease Prevention | 3 |
| NTD 425 | Entrepreneurial Nutrition Management 2 | 3 |
| Lifestyle Nutrition Concentration Cognate Courses | ||
| ACC 201 | Financial Accounting | 3 |
| ECO 111 | Principles of Economics (Macro) 1 | 3 |
| or ECO 112 | Principles of Economics (Micro) | |
| EXS 180 | Lifetime Fitness Concepts | 3 |
| EXS 380 | Exercise Physiology | 3 |
| EXL 380 | Exercise Physiology Lab | 1 |
| MKT 250 | Principles of Marketing 1 | 3 |
| PSY 100 | Introduction to Psychology 2 | 3 |
| SOC 100 | Introduction to Sociology 2 | 3 |
| or ANT 102 | Introduction to Cultural Anthropology | |
| Lifestyle Nutrition Concentration Electives | ||
| Select 15 credits from the following suggested electives (other electives may be taken through advisement): | 15 | |
| Farm to Table Food, Flavor, and Health | ||
| Sustainable Food Systems | ||
| Consumer Nutrition | ||
| Nutrition: East Meets West | ||
| Plant-Based Nutrition | ||
| Global Nutrition | ||
| Food - Mind - Spirit | ||
| The Food Chain | ||
| Ethnographic Field School | ||
| Nutrition Workshops | ||
| Nutrition Assessment, Education and Service in Honduras | ||
| Capstone Requirement | ||
| NTD 444 | Lifestyle Nutrition Practicum 1,2,3 | 3 |
- 1
Students must complete all required NTD courses and MAT 121 with a minimum grade of C to graduate from the B.S. in Nutrition. The Lifestyle Nutrition Concentration also requires a minimum grade of C in ECO 111 in order to take MKT 250.
- 2
These required courses also satisfy general education requirements.
- 3
This course fulfills the Capstone requirement.
- 4
Courses selected under advisement. Note that many of the general education and additional baccalaureate 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.
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 sample suggested course sequence for this program; course offerings and availability are not guaranteed. Students should consult their academic advisor with any questions.
| Year One | ||
|---|---|---|
| Semester One | Credits | |
| NTD 205 | Principles of Food Selection and Preparation | 3 |
| NTD 303 | Introductory Principles Human Nutrition | 3 |
| BIO 100 | Basic Biological Science | 3 |
| WRT 120 | Effective Writing I | 3 |
| FYE 100X | First Year Experience | 4 |
| Credits | 16 | |
| Semester Two | ||
| NTD 200 | Nutrition and Culture | 3 |
| NTD 203 | The Dietetic Profession | 1 |
| 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 |
| 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 | ||
| Credits | 15 | |
| Year Two | ||
| Semester Three | ||
| NTD 309 | Nutrition Throughout the Lifecycle | 3 |
| BIO 259 | Human Anatomy and Physiology I | 4 |
| PSY 100 | Introduction to Psychology | 3 |
| SPK 208 or SPK 208 |
Public Speaking or Public Speaking |
3 |
| Interdisciplinary course | 3 | |
| Credits | 16 | |
| Semester Four | ||
| NTD 310 | Nutrition Research | 3 |
| BIO 269 | Human Anatomy and Physiology II | 4 |
| SOC 100 or ANT 102 |
Introduction to Sociology or Introduction to Cultural Anthropology |
3 |
| ECO 111 | Principles of Economics (Macro) | 3 |
| Arts course | 3 | |
| Credits | 16 | |
| Year Three | ||
| Semester Five | ||
| NTD 410 | Quantity Food Production | 3 |
| NTD 422 | Nutrition for Health, Fitness & Sport | 3 |
| EXS 180 | Lifetime Fitness Concepts | 3 |
| ACC 201 | Financial Accounting | 3 |
| Humanities course (LIT/CLS, HIS, or PHI) | 3 | |
| Credits | 15 | |
| Semester Six | ||
| NTD 416 | Food Service and Nutrition Systems Management | 3 |
| NTD 420 | Perspectives on Obesity | 3 |
| EXS 380 | Exercise Physiology | 3 |
| EXL 380 | Exercise Physiology Lab | 1 |
| Humanities course (LIT/CLS, HIS, or PHI) | 3 | |
| Credits | 13 | |
| Year Four | ||
| Semester Seven | ||
| NTD 404 | Nutrition and Disease Prevention | 3 |
| NTD 425 | Entrepreneurial Nutrition Management | 3 |
| MKT 250 | Principles of Marketing | 3 |
| Student Elective | 3 | |
| Student Elective | 2 | |
| Credits | 14 | |
| Semester Eight | ||
| NTD 415 | Community Nutrition | 3 |
| NTD 444 | Lifestyle Nutrition Practicum | 3 |
| Student Elective | 3 | |
| Student Elective | 3 | |
| Student Elective | 3 | |
| Credits | 15 | |
| Total Credits | 120 | |
