B.S. in Nutrition - Sustainable Food Systems Management Concentration
College of Health Sciences
| General Education Requirements | ||
| English Composition requirements | 6 | |
| Mathematics requirement | 3 | |
| Public Speaking requirement | 3 | |
| Science requirements | 6 | |
| Behavioral & Social Science requirements | 6 | |
| Humanities requirements | 6 | |
| Arts requirement | 3 | |
| Diverse Communities requirement | 3 | |
| Interdisciplinary requirement | 3 | |
| Student Electives | 9 | |
| Writing Emphasis requirements | 9 | |
| 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 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 | |
Sustainable Food Systems Management Concentration
| Sustainable Food Systems Management Concentration Required Courses 1 | ||
| 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 I | 3 |
| NTD 425 | Entrepreneurial Sustainable Food and Nutrition Management | 3 |
| NTD 426 | Farm to Table Food Product Development | 3 |
| NTD 450 | Field to Fork Events 2 | 4 |
| Sustainable Food Systems Management Cognate Courses | ||
| ACC 201 | Financial Accounting | 3 |
| ECO 111 | Principles of Economics (Macro) 1 | 3 |
| or ECO 112 | Principles of Economics (Micro) | |
| GEO 205 | Geography of Agriculture, Food & Sustainability | 3 |
| MGT 200 | Principles of Management | 3 |
| MKT 250 | Principles of Marketing 1 | 3 |
| PSY 100 | Introduction to Psychology 2 | 3 |
| SOC 200 | Introduction to Sociology 2 | 3 |
| or ANT 101 | Introduction to Anthropology: Biological | |
| Sustainable Food Systems Management Student Electives | 21 | |
| 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 Food Management and Sustainable Food Systems concentration also requires a minimum grade of C in ECO 111 or ECO 112 in order to take MKT 250. |
| 2 | These required courses also satisfy general education requirements. |
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.
