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The B.S. with a major in Nutrition reflects the University’s commitment as a health sciences institution dedicated to innovation for a healthier planet. The Bachelor of Science with a major in Nutrition Program empowers students to become caring, competent, and collaborative scholars who apply nutrition science to advance health promotion, disease prevention, and quality of life for individuals and diverse populations in a wide variety of settings.

The B.S. with a major in Nutrition reflects a broad, generalist degree that explores the principles and practices of nutrition science. The degree provides a foundation for graduates to pursue careers as community nutritionists, nutrition educators, health and wellness coaches, nutrition and local foods coordinators. Additionally, the curriculum supports students in application for graduate study in the field of Applied Nutrition and Dietetics.

The curriculum is organized around four (4) domains of coursework addressing: general education/core curriculum requirements; interprofessional education and collaborative practice; specific to the major; and student-selected electives.

Experiential education is realized through two (2) courses OS 424 – Theories of Health Education and NUTR 420 – Designing and Supporting Healthy Communities. Both courses provide a forty-five (45)-hour community/population-based practicum to implement nutrition services and education. Students also gain hands-on experience through two (2) laboratory-based courses NUTR 200 – Food Science Concepts and Food Safety and NUTR 238 – Fundamentals of Healthy Cooking.

Students interested in preparing for future graduate study in dietetics should consult with their advisor/faculty mentor in choosing electives and course sequencing to satisfy prerequisite course requirements. 

Please note: While some courses can fulfill both core and program requirements, the credits earned do not count twice towards the minimum total required credits for the degree.

Students in the B.S. with a major in Nutrition are subject to University undergraduate academic standards as well as requirements set forth by the Westbrook College of Health Professions.

In keeping with the guidelines of the University of New England, all undergraduate students must achieve a minimum semester-end grade point average as found on the Academic Policy and Regulations catalog page.

Failure to maintain the minimum grade point average requirements will result in academic probation as described in the Undergraduate Catalog of the University of New England.

In keeping with the guidelines for the Westbrook College of Health Professions, students must achieve a minimum grade of a C- in the following courses: MAT 120/150, CHE 130, BIO 104, BIO 208, and BIO 209. Students may enroll in these referenced math/science courses a maximum of two (2) times. First time inability to achieve a C- will result in program-level probation. A second unsuccessful attempt will result in program dismissal.

Students additionally need to achieve a grade of C or better in all courses with NUTR and PUB prefix. First time inability to achieve a C will result in program-level probation. A second unsuccessful attempt will result in program dismissal.

At the conclusion of the program, the B.S. with a major in Nutrition graduate will be able to:

• Employ evidence-based approaches to nutrition practice and policy.
• Exhibit professional and ethical behavior in the study and delivery of nutrition practice.
• Design, implement, evaluate and monitor population-based nutrition policies, services, and education.
• Compare and contrast local, state, federal and global health policy with respect to food and nutrition.
• Interpret and explain appropriate nutrition concepts to various audiences employing multiple communication channels.
• Apply a systems-oriented lens as it relates to the application of nutrition science for health promotion and disease prevention.
• Describe and apply core research ethics, principles and analytical techniques for measuring the nutrition status and environment of individuals and communities.

See Undergraduate Admissions for more information.

For entrance into the B.S. with a major in Nutrition, students must meet the following requirements:

• Students seeking admission should have completed broad high school science preparation in subject areas such as biology, chemistry, and physics. Additionally, applicants should have completed three (3) years of mathematics up through and including Algebra II.
• Applicants submit their materials to the Office of Admissions during the fall of the year prior to matriculation. Qualified students who apply after the fall are admitted on a space-available basis.

Internal Transfer Students

Students who are enrolled in another major at the É«ÏãÊÓƵmay apply for admission into the B.S. with a major in Nutrition by completing a change of major form. The Admissions Committee meets at the close of each semester to determine eligibility.

The applicant is encouraged to explore professional possibilities by shadowing a nutrition professional, exploring professional nutrition websites, volunteering in a program that provides nutritional services or education to the community, and speaking with faculty who teach in the program. Please include any of these relevant experiences in the required essay referenced below.

The process to apply for a change of major into the B.S. with a major in Nutrition includes

1. Make an appointment and discuss your interest in the major with a faculty/administrator of the program.
2. Complete and submit a Request to Change a Major form (PDF).
3. Demonstrate solid achievement in mathematics/ science coursework and academic good standing with a grade point average of 2.5 or better at the time of the request.
4. Submit all materials to the Program Administrator by the end of the academic semester.

See Undergraduate Admissions for more information.

TUITION AND FEES

Tuition and fees for subsequent years may vary. Other expenses include books and housing. For more information regarding tuition and fees, please consult the Financial Information section of this catalog.