This program is designed to broaden the knowledge base of individuals interested in nutrition or for those who work in food, nutrition or health-related areas such as WIC (Women, Infants and Children), public health, nursing, allied health, culinary arts, fitness, schools, farmers’ markets, etc.
Upon completion of this program, students will be able to:
- Apply recognized nutrition tools and guidelines to menu planning and the selection and preparation of food.
- Analyze a menu or diet for nutritional adequacy.
- Summarize the basic functions, food sources, digestion and absorption of the major nutrients.
- Describe the nutritional concerns and requirements of each phase of the life cycle.
- Demonstrate a basic understanding of public health nutrition surveys, programs and policies.
- Summarize the impact of food choices on exercise performance, health, nutritional status and the global environment.
Program Requirements: (16 Credits)
EXSC 2130 – IM Lifestyle Change, Credits: 3
NUTR 1120 – Dietary Guidelines, Credits: 1
NUTR 2110 – Human Nutrition, Credits: 3
NUTR 2130 – Nutrition in the Lifecycle, Credits: 3
NUTR 2140 – Community Nutrition, Credits: 3
NUTR 2160 – Culinary Nutrition, Credits: 3
Related Requirements (6 Credits)
Choose from the following:
EXSC 2140 – Nutrition for Fitness and Sport, Credits: 3
HLED 1160 – Stress Management, Credits: 3
HLED 1225 – Weight Management and Exercise, Credits: 3
NUTR 2150 – Nutrition in Chronic Disease, Credits: 3
NUTR 2170 – Diabetes Management, Credits: 3
Note: See First-Year Student Success Course Requirement.
Total 22 Credits