B.S. in Nutrition - Sustainable Food Systems Management Concentration
College of Health Sciences
(*Note: As of Summer 2023, this program is no longer accepting new students.)
| Code | Title | Credits |
|---|---|---|
| GENERAL EDUCATION REQUIREMENTS 4 | ||
| Academic Foundations | ||
| First Year Experience requirement | 4 | |
| English Composition requirement | 6-7 | |
| Mathematics requirement | 3-4 | |
| Introduction to Statistics I | ||
| Interdisciplinary requirement | 3 | |
| Sustainable Food Systems | ||
| Diverse Communities requirement | 3 | |
| Nutrition and Culture | ||
| Ethics requirement | 3 | |
| Distributed Disciplinary Foundations | ||
| Science requirement | 6-8 | |
| Basic Biological Science | ||
| General Chemistry for Allied Health Sciences | ||
| Behavioral & Social Science requirement | 6 | |
| Introduction to Psychology | ||
| Introduction to Sociology | ||
or ANT 101 | Introduction to Biological Anthropology | |
| 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 |
| 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 | |
Sustainable Food Systems Management Concentration
| Code | Title | Credits |
|---|---|---|
| Sustainable Food Systems Management Concentration Required Courses 1 | ||
| NTD 305 | Plant-Based Nutrition | 3 |
| NTD 277 | Sustainable Food Systems 2 | 3 |
| NTD 325 | The Food Chain | 3 |
| NTD 404 | Nutrition and Disease Prevention | 3 |
| NTD 416 | Food Service and Nutrition Systems Management | 3 |
| Sustainable Food Systems Management Cognate Courses | ||
| ENV 102 | Humans and the Environment | 3 |
| GEO 230 | Environmental Conservation and Sustainability | 3 |
| ACC 201 | Financial Accounting | 3 |
| ECO 111 | Principles of Economics (Macro) | 3 |
| GEO 205 | Geography of Agriculture, Food & Sustainability | 3 |
| MKT 250 | Principles of Marketing | 3 |
| PSY 100 | Introduction to Psychology 2 | 3 |
| SOC 100 | Introduction to Sociology 2 | 3 |
| or ANT 101 | Introduction to Biological Anthropology | |
| Sustainability Electives | ||
| Complete two of the following: | 6 | |
| Climate Change | ||
| Introduction to Sustainability and Resilience | ||
| Political Science Special Topics | ||
| Sustainability Politics and Policy | ||
| Sustainable Living | ||
| Environmental Crises | ||
| Environmental Ethics | ||
| Environmental Regulations | ||
| Farm to Table Food, Flavor, and Health | ||
| Field to Fork Events | ||
| Capstone Requirement | ||
| NTD 425 | Entrepreneurial Nutrition Management 1,3 | 3 |
| Student Electives | 20 | |
- 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.
- 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 |
| WRT 2XX | 200-Level WRT Course | 3 |
| Credits | 15 | |
| Year Two | ||
| Semester Three | ||
| NTD 277 or ANT 277 |
Sustainable Food Systems or Sustainable Food Systems |
3 |
| NTD 309 | Nutrition Throughout the Lifecycle | 3 |
| SOC 100 or ANT 102 |
Introduction to Sociology or Introduction to Cultural Anthropology |
3 |
| ENV 102 | Humans and the Environment | 3 |
| Elective | 2 | |
| Credits | 14 | |
| Semester Four | ||
| GEO 230 | Environmental Conservation and Sustainability | 3 |
| ECO 111 | Principles of Economics (Macro) | 3 |
| PSY 100 | Introduction to Psychology | 3 |
| Arts Gen Ed | 3 | |
| Humanities Gen Ed | 3 | |
| Credits | 15 | |
| Year Three | ||
| Semester Five | ||
| NTD 410 | Quantity Food Production | 3 |
| GEO 205 | Geography of Agriculture, Food & Sustainability | 3 |
| ACC 201 | Financial Accounting | 3 |
| Elective | 3 | |
| Elective | 3 | |
| Credits | 15 | |
| Semester Six | ||
| NTD 325 | The Food Chain | 3 |
| NTD 416 | Food Service and Nutrition Systems Management | 3 |
| MKT 250 | Principles of Marketing | 3 |
| Humanities Gen Ed | 3 | |
| Elective | 3 | |
| Credits | 15 | |
| Year Four | ||
| Semester Seven | ||
| NTD 305 or PSC 399 |
Plant-Based Nutrition or Political Science Special Topics |
3 |
| NTD 404 | Nutrition and Disease Prevention | 3 |
| NTD 425 | Entrepreneurial Nutrition Management | 3 |
| Sustainability Elective | 3 | |
| Elective | 3 | |
| Credits | 15 | |
| Semester Eight | ||
| NTD 310 | Nutrition Research | 3 |
| SPK 208 or SPK 230 |
Public Speaking or Business and Professional Speech Communication |
3 |
| Sustainability Elective | 3 | |
| Elective | 3 | |
| Elective | 3 | |
| Credits | 15 | |
| Total Credits | 120 | |
