B.S. in Nutrition - Sustainable Food Systems Management Concentration
College of Health Sciences
| Code | Title | Credits |
|---|---|---|
| General Education Requirements | ||
| First Year Experience | 4 | |
| Academic Foundations | ||
| English Composition requirement | 6 | |
| Mathematics requirement | 3 | |
| Introduction to Statistics I | ||
| Interdisciplinary requirement | 3 | |
| Sustainable Food Systems | ||
| Diverse Communities requirement | 3 | |
| Nutrition and Culture | ||
| Distributive Requirements | ||
| Science requirement | 6 | |
| Basic Biological Science | ||
| General Chemistry for Allied Health Sciences | ||
| Behavioral & Social Science requirement | 6 | |
| Introduction to Psychology | ||
| Introduction to Sociology | ||
| Humanities requirement | 6 | |
| Arts requirement | 3 | |
| Additional Baccalaureate Requirements | ||
| Writing Emphasis requirement | 9 | |
| Field to Fork Events | ||
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. | ||
| Speaking Emphasis requirement | 9 | |
| Ethics requirement | 3 | |
| 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
| Code | Title | Credits |
|---|---|---|
| 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 | 3 |
| NTD 425 | Entrepreneurial Nutrition Management | 3 |
| NTD 426 | Farm to Table Food Product Development | 3 |
| Sustainable Food Systems Management Cognate Courses | ||
| 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 | |
| NTD 305 | Vegetarian Nutrition | 3 |
| or PSC 399 | Political Science Special Topics | |
| Student Electives | 18 | |
| Capstone Requirement | ||
| NTD 450 | Field to Fork Events 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. |
| 2 | These required courses also satisfy general education requirements. |
| 3 | This course fulfills the general education Capstone 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 |
| BIO 259 | Human Anatomy and Physiology I | 4 |
| SOC 100 or ANT 102 |
Introduction to Sociology or Introduction to Cultural Anthropology |
3 |
| Credits | 13 | |
| Semester Four | ||
| BIO 269 | Human Anatomy and Physiology II | 4 |
| PSY 100 | Introduction to Psychology | 3 |
| ECO 111 | Principles of Economics (Macro) | 3 |
| Arts Gen Ed | 3 | |
| Humanities Gen Ed | 3 | |
| Credits | 16 | |
| Year Three | ||
| Semester Five | ||
| NTD 410 | Quantity Food Production | 3 |
| GEO 205 | Geography of Agriculture, Food & Sustainability | 3 |
| ACC 201 | Financial Accounting | 3 |
| Student Elective | 3 | |
| Student 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 | |
| Student Elective | 3 | |
| Credits | 15 | |
| Year Four | ||
| Semester Seven | ||
| NTD 305 or PSC 399 |
Vegetarian Nutrition or Political Science Special Topics |
3 |
| NTD 404 | Nutrition and Disease Prevention | 3 |
| NTD 425 | Entrepreneurial Nutrition Management | 3 |
| NTD 426 | Farm to Table Food Product Development | 3 |
| Student Elective | 3 | |
| Credits | 15 | |
| Semester Eight | ||
| NTD 310 | Nutrition Research | 3 |
| NTD 450 | Field to Fork Events | 3 |
| SPK 208 or SPK 230 |
Public Speaking or Business and Professional Speech Communication |
3 |
| Student Elective | 3 | |
| Student Elective | 3 | |
| Credits | 15 | |
| Total Credits | 120 | |
