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.)

Academic Foundations
First Year Experience requirement4
English Composition requirement6-7
Mathematics requirement3-4
Introduction to Statistics I
Interdisciplinary requirement3
Sustainable Food Systems
Diverse Communities requirement3
Nutrition and Culture
Ethics requirement3
Distributed Disciplinary Foundations
Science requirement6-8
Basic Biological Science
General Chemistry for Allied Health Sciences
Behavioral & Social Science requirement6
Introduction to Psychology
Introduction to Sociology
Introduction to Biological Anthropology
Humanities requirement6
Arts requirement3
University Requirements
Writing Emphasis requirement9
Speaking Emphasis requirement9
Degree Requirements
Capstone requirement1-15
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
BIO 100Basic Biological Science 23
CHE 107General Chemistry for Allied Health Sciences 24
CRL 107General Chemistry Lab for Allied Health Sciences1
MAT 121Introduction to Statistics I 1,23
Concentration Requirements
Students must take the required courses in their concentration to reach the 120 credits required for graduation.
Total Minimum Credits Required120

Sustainable Food Systems Management Concentration 

Sustainable Food Systems Management Concentration Required Courses 1
NTD 305Plant-Based Nutrition3
NTD 277Sustainable Food Systems 23
NTD 325The Food Chain3
NTD 404Nutrition and Disease Prevention3
NTD 416Food Service and Nutrition Systems Management3
Sustainable Food Systems Management Cognate Courses
ENV 102Humans and the Environment3
GEO 230Environmental Conservation and Sustainability3
ACC 201Financial Accounting3
ECO 111Principles of Economics (Macro)3
GEO 205Geography of Agriculture, Food & Sustainability3
MKT 250Principles of Marketing3
PSY 100Introduction to Psychology 23
SOC 100Introduction to Sociology 23
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 425Entrepreneurial Nutrition Management 1,33
Student Electives20

Students must complete all required NTD courses and MAT 121 with a minimum grade of C to graduate from the B.S. in Nutrition.


These required courses also satisfy general education requirements.


This course fulfills the Capstone requirement.


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.

Plan of Study Grid
Year One
Semester OneCredits
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 100XFirst Year Experience 4
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 2XX200-Level WRT Course 3
Year Two
Semester Three
NTD 277
Sustainable Food Systems
or Sustainable Food Systems
NTD 309 Nutrition Throughout the Lifecycle 3
SOC 100
Introduction to Sociology
or Introduction to Cultural Anthropology
ENV 102 Humans and the Environment 3
Elective 2
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
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
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
Year Four
Semester Seven
NTD 305
Plant-Based Nutrition
or Political Science Special Topics
NTD 404 Nutrition and Disease Prevention 3
NTD 425 Entrepreneurial Nutrition Management 3
Sustainability Elective 3
Elective 3
Semester Eight
NTD 310 Nutrition Research 3
SPK 208
Public Speaking
or Business and Professional Speech Communication
Sustainability Elective 3
Elective 3
Elective 3
 Total Credits120