Nutritional Sciences

The following courses (41 to 43 credits):
All of the following courses (25 credits):
Introduction to Sustainable Agriculture and Food Systems
Principles of Food Science
Food and Nutrition Laboratory
Introduction to Human Nutrition
Contemporary Issues in Human Nutrition
Professional Development and Career Planning in Nutrition
Advanced Human Nutrition and Metabolism
Nutrition in the Prevention and Treatment of Disease
One of the following, either (a) or (b) (5 credits):
Cell and Molecular Biology
Cell and Molecular Biology Laboratory
Biology II: Cellular and Molecular Biology
One course from each of the following groups (a) and (b) (5 or 6 credits):
General and Descriptive Chemistry
Principles of Chemistry I
Chemistry Laboratory I
Honors Chemistry Laboratory I
Introductory Chemistry Laboratory I
One of the following courses (3 or 4 credits):
Completion of a minimum of 3 credits in Experiential Learning. Students must consult with their academic advisor for specific details on this requirement. Completion of this requirement may be fulfilled by enrollment in ANR 475, HNF 490, HNF 490H, HNF 494 or any approved study abroad, service, or research experience.
One of the following concentrations:
Biomedical and Molecular Nutrition (40 to 50 credits):
One of the following, either (a) or (b) (4 or 6 credits):
Comprehensive Biochemistry
Advanced Biochemistry I
Advanced Biochemistry II
One of the following, either (a) or (b) (8 credits):
Introductory Physics I
Introductory Physics II
Introductory Physics Laboratory I
Introductory Physics Laboratory II
All of the following courses (11 credits):
Organic Chemistry Laboratory
Nutrition in Medicine for Pre-Health Professionals
One of the following courses (3 or 4 credits):
Statistics for Scientists
One course from each of the following groups (4 or 5 credits):
General and Inorganic Chemistry
Principles of Chemistry
Principles of Chemistry II
Chemistry Laboratory II
Principles of Chemistry II – Reactivity Laboratory
One of the following, either (a) or (b) (4 or 8 credits):
Physiology for Pre-Health Professionals
Two of the following courses (6 to 8 credits):
Human Gross Anatomy for Pre-Health Professionals
Quantitative Analysis
Introductory Microbiology
Eukaryotic Cell Biology
Ethical Issues in Healthcare
Introductory Human Pharmacology
The Neurobiology of Food Intake and Overeating
Global Nutrition and Health (42 to 49 credits):
All of the following courses (17 credits):
Applied Community Nutrition
Global Foods and Culture
Nutrition and Human Development
Physiology for Pre-Health Professionals
One of the following, (a) or (b), (4 or 6 credits):
Survey of Organic Chemistry
One of the following courses (2 or 3 credits):
Cultural Difference and Study Abroad
Navigating Another Culture
One of the following courses (4 credits):
Introduction to Biochemistry
Comprehensive Biochemistry
One of the following courses (3 credits):
Program Evaluation for Community Sustainability
Grant Writing and Fund Development (W)
One of the following courses (3 or 4 credits):
Introduction to Probability and Statistics for Ecologists
Statistics for Scientists
Statistics for Biologists
One of the following courses (3 or 4 credits):
International Development and Sustainability
Applied International Development
International Development and Change
Two of the following courses (6 to 8 credits):
Women and Health: Anthropological and International Perspectives
Culture, Health, and Illness
International Agricultural Systems
International Development and Sustainability
Food Fight: Politics of Food
World Food Population and Poverty
Geography of Environment and Health
Geography of Health and Disease
Ecosystems Modeling, Water and Food Security
Values, Experience, and Difference in Global Contexts
Applied International Development
Ethics and Development
Ethical Issues in Global Public Health
International Development and Change
A course used to fulfill requirement (7) in this concentration may not be used to fulfill this requirement.
Public Health Nutrition (40 to 44 credits):
All of the following courses (23 credits):
Introduction to Public Health
Applied Community Nutrition
Public Health Nutrition
Advanced Public Health Nutrition
Physiology for Pre-Health Professionals
One of the following, either (a) or (b), (4 or 6 credits):
Survey of Organic Chemistry
One of the following courses (4 credits):
Introduction to Biochemistry
Comprehensive Biochemistry
One of the following courses (3 credits):
Program Evaluation for Community Sustainability
Grant Writing and Fund Development (W)
Two of the following courses (6 to 8 credits):
Women and Health: Anthropological and International Perspectives
Culture, Health, and Illness
Food Fight: Politics of Food
Disease in Society: Introduction to Epidemiology and Public Health
Geography of Health and Disease
Nutrition and Human Development
Ethical Issues in Global Public Health
American Public Policy
Dynamics of Population