Department of Nutrition

Bachelor of Science - Nutrition

Note: For more information about Didactic Program in Dietetics please check Dietetics Program on left side.


Mission Statement

The Mission of the University of the Incarnate Word Nutrition Program is to prepare professionals committed to providing nutrition and dietetic services to improve the health and well-being of individuals and groups.  The program emphasizes the importance of scientific and evidence-based practice, ethical decision-making, and understanding of social justice issues including regional through global ecological dimensions of food and nutrition.

The Undergraduate Nutrition and Dietetics track (Didactic Program in Dietetics) prepares students for successful entry into dietetic internships and entry-level food and nutrition careers to meet the needs of the region.  We are committed to providing an educational environment that promotes collaboration, teamwork, and development of leadership rooted in values of social justice.

The Undergraduate Nutrition Science track prepares students for successful entry into graduate programs and professional programs such as medicine, physical therapy, dentistry, pharmacy, and optometry.

 

Students and faculty participate in a variety of activities.
Students and Faculty Member at Red Dress Day 2013 Spring 08 Student Luncheon
   
   

 

 


Program Tracks

The Nutrition & Dietetics Track meets the Accreditation Council for Education in Nutrition and Dietetics Education of The Academy of Nutrition and Dieteticsguidelines for preparation for a career as a Registered Dietitian.  This option prepares you for working in:

  • Medical nutrition therapy in hospital acute and intensive care, outpatient ambulatory care, and long-term care
  • Community nutrition in public health, school and child care, WIC, food banks, and other food and nutrition assistance programs
  • Management in health care food service, schools, food banks, community programs and entry-level clinical nutrition
  • Education in wellness and health promotion
  • Consultation and business opportunities in relation to nutrition, such as food product development and sales, food brokerage, food safety and sanitation

The Didactic Program in Dietetics at the University of the Incarnate Word is accredited by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2000, Chicago, Illinois 60606-6995, and (312) 899-0040, Extension 5400. http://www.eatright.org/acend

The Nutrition Science Track prepares you to meet preparation requirements for graduate school and other health professional training.  This option allows for further study in:

  • Medical and health professions, such as medicine, dentistry, physical therapy, and pharmacy
  • Nutrition science
  • Biological and exercise or sports science

Requirements for a Minor in Nutrition:  Students seeking to Minor in Nutrition must complete NUTR 2341 plus 9 semester hours of other NUTR courses, 6 hours of which must be in upper-division courses (3000-level and above).  Seminar, Practicum, and 1000-level courses do not meet the requirements for a minor.



Requirements for Bachelor of Science Degree

  1. 27 semester hours in required Nutrition courses:
    • NUTR 2231/2131 Principles of Food Preparation and Laboratory
    • NUTR 2341 Introduction to Nutrition
    • NUTR 3342 Nutrition in the Life Cycle
    • NUTR 4335 Nutrition Education and Counseling
    • NUTR 4340 Clinical and Nutritional Assessment
    • NUTR 4460 Community and World Nutrition
    • NUTR 4470 Human Nutrition and Metabolism
    • NUTR 4475 Clinical Nutrition
  2. 49 semester hours in required supporting disciplines:
    • PSYC 1301 Introduction to Psychology or SOCI 1311 Introduction to Sociology
    • MATH 1304 College Algebra
    • MATH 2303 Introduction to Probability and Statistics or
      SOCI 3381 Statistics for Behavioral Sciences
    • ECON 2301 Principles of Macroeconomics
    • SPCH 2341 Business and Professional Communication
    • BIOL 1402 Unity of Life and Laboratory
    • BIOL 2421 and 2422 Anatomy and Physiology I and II and Laboratories
    • BIOL 2474 Introductory Microbiology and Laboratory or
      BIOL 3471 General Microbiology and Laboratory
    • CHEM 1301 and 1302 Chemical Principles I and II
    • CHEM 1203 General Chemistry Laboratory
    • CHEM 2311/2111 and 2312 Organic Chemistry I and Laboratory and Organic Chemistry II
    • CHEM 4351 Biochemistry I
  3. Additional semester hours as indicated, in one of the following two tracks:
    1. Nutrition and Dietetics 21 to 24 Hours:
      1. ACCT 2301 Accounting for Non-Business Majors
        BMGT 3340 Management Theory and Practice or
        BMGT 3354 Human Resources Management
        NUTR 1102 Introduction to Dietetics
        NUTR 3433 Food and Nutrition Services Management I
        NUTR 3234/3134 Food and Nutrition Services Management II and Laboratory
        NUTR 3332 Experimental Foods
        NUTR 4139 Nutrition Practicum or NUTR 3310 Food Recovery and Gleaning
      2. Additional 2-3 semester hour Nutrition elective
    2. Nutrition Science 19 to 20 hours:
      1. CHEM 2112 Organic Chemistry II Lab
        MATH 2312 Calculus I
        PHYS 2305 or 1301/1111 Physics I or General Physics I and Laboratory
        PHYS 2306 or 1302/1112 Physics II or General Physics II and Laboratory
        CHEM 4352/4151 Biochemistry II and Biochemistry Laboratory
      2. Additional 3-4-semester hour elective in upper-division Biology, Chemistry, or Nutrition.

top


Suggested Sequence for Program Completion

Nutrition and Dietetics Sequence:

Freshman Year

BIOL 1402 Unity of Life and Lab
CHEM 1301/1101 Chemical Principles I
CHEM 1302/1102 Chemical Principles II
CHEM 1203 General Chemistry Lab
MATH 1304 College Algebra

NUTR 1102 Introduction to Dietetics

Sophomore Year

BIOL 2421 Anatomy & Physiology I and Lab
BIOL 2422 Anatomy & Physiology II and Lab
CHEM 2311/2111 Organic Chemistry I & Lab
CHEM 2312 Organic Chemistry II
NUTR 2341 Introduction to Nutrition
NUTR 2231/2131 Principles of Food Preparation & Lab
NUTR 3332 Experimental Foods

Junior Year

BIOL 2474 Introductory Microbiology and Lab
BMGT 3340 Management Theory and Practice or
BMGT 3354 Human Resources Management
CHEM 4351 Biochemistry I
NUTR 3433 Food & Nutrition Services Management I
NUTR 3234/3134 Food & Nutrition Services Management II & Lab
NUTR 3342 Nutrition in the Life Cycle
NUTR 4335 Nutrition Education & Counseling
NUTR 4139 Nutrition Practicum or
NUTR 3310 Food Recovery & Gleaning*

Senior Year

ACCT 2301 Accounting for Non-Business Majors
ECON 2301 Principles of Macroeconomics
MATH 2303 Introduction to Probability & Statistics or
PSYC/SOCI 3381 Statistics for Behavioral Sciences
NUTR 4340 Clinical & Nutritional Assessment
NUTR 4460 Community & World Nutrition
NUTR 4470 Human Nutrition & Metabolism
NUTR 4475 Clinical Nutrition

*This course is offered every other year, and therefore, can be taken during either Junior or Senior year.


Nutrition Science:

Freshman Year

BIOL 1402 Unity of Life and Lab
CHEM 1301 Chemical Principles I
CHEM 1302/1203 Chemical Principles II & General Chemistry Lab
MATH 2312 Calculus I
NUTR 2341 Introduction to Nutrition

Sophomore Year

BIOL 2421 Anatomy & Physiology I and Lab
BIOL 2422 Anatomy & Physiology II and Lab
BIOL 3471 General Microbiology and Lab
CHEM 2311/2111 Organic Chemistry I & Lab
CHEM 2312/2112 Organic Chemistry II & Lab
NUTR 2231/2131 Principles of Food Preparation & Lab

Junior Year

CHEM 4351/4151 Biochemistry I & Lab
CHEM 4352 Biochemistry II
MATH 2303 Introduction to Probability & Statistics or
PSYC/SOCI 3381 Statistics for Behavioral Sciences
NUTR 3342 Nutrition in the Life Cycle
NUTR 4335 Nutrition Education & Counseling
PHYS 2305 or 1301/1111 Physics I or General Physics I and Laboratory
PHYS 2306 or 1302/1112 Physics II or General Physics II and Laboratory

Senior Year

ECON 2301 Principles of Macroeconomics
NUTR 4340 Clinical & Nutritional Assessment
NUTR 4460 Community & World Nutrition
NUTR 4470 Human Nutrition & Metabolism
NUTR 4475 Clinical Nutrition
Additional Upper-Division (3000 or higher) 3-4 hour biology, chemistry, or nutrition class

 


Student Handbook

The University of the Incarnate Word Student Handbook provides additional information, such as the University’s Non-Discrimination Policy, as well the policies regarding Student Complaints, Probation and Suspension, and the Policy on Privacy of Student Records.


Course Descriptions

1102 Introduction to Dietetics
The focus of the course is on the development of basic knowledge which describes the dimensions of dietetics and nutrition-related professions as practice disciplines.  The course requires the integration of this basic knowledge in examining future individual goals as a dietetic professional. (Fall and Spring)

1223 Gourmet Cuisine
Students will become familiar with basic culinary skills required to prepare gourmet meals with emphasis on planning, nutritional content, and aesthetic appeal.  Students will learn proper table settings, etiquette, and how to create ambiance for a successful dinner party.  Fee.  (Fall and Spring)

1224 World Cuisine
Students will strengthen culinary skills and emphasize the impact of culture, history, regional differences, religion, and ethnicity on food preparation, food preferences, and presentation.  Fee.  (Fall and Spring)

2131 Food Preparation Laboratory
Focus on the application of basic scientific principles in the use and preparation of selected food products.  Must be taken concurrently with NUTR 2231.  Fee.  (Fall)

2231 Principles of Food Preparation
The focus of this semester is on the elements of food safety and government regulation, methods of cooking, nutrient composition of foods and the principles of basic food preparation. This course requires the integration of basic chemistry principles as they apply to food preparation. Prerequisite: 6 hours Chemistry. Must be taken concurrently with NUTR 2131. (Fall)

2341 Introduction to Nutrition
This course examines fundamentals of normal human nutrition, major nutritional problems and the relation of nutrition to mental and physical development. Food habits and the cultural, social, and psychological influences upon food choices are discussed. In addition the course introduces students to current dietary guidelines and nutrition issues and requires the application of basic nutrition principles to dietary assessment. Prerequisite: 3 semester hours in chemistry or biology. (Fall, Spring)

2400 Environmental Nutrition
This course examines existing and emerging issues in the role of the environment, food, nutrition, and exercise on health and disease and the effect of food production systems on the environment and food choices. The ecological dimensions of human nutrition across time will be examined. Ethics and social justice issues related to food choices will be introduced. In addition, the course introduces students to the scientific basis of current
dietary recommendations and guidelines. Prerequisite: ENGL 1311. 3 hours lecture; 1 hour laboratory. Fee


3134 Food Systems Management Laboratory

In this course, students explore food systems management with emphasis on quantity food production, kitchen layout, and design. Must be taken concurrently with NUTR 3234. Fee. (Spring)

3234 Food and Nutrition Services Management II
This course is a continuation of principles and skills necessary for the management of food service systems. The focus of this course is on the menu development, quantity food production, facility layout design and integration of basic management fundamentals including food cost controls. The course requires the integration and application of menu planning, food production and event planning. Prerequisite: NUTR 3433 or Graduate Student Status. Must be taken concurrently with NUTR 3134 unless given permission by Instructor. (Spring)

3332 Experimental Foods
This course applies organic chemistry to the study of food science. The course involves a critical analysis of modern food production, preservation methods and food safety, and an integration of colloid chemistry. Prerequisite: NUTR 2131, 2231. Lecture, lab. Fee. (Spring)

3342 Nutrition in the Life Cycle
Basic nutritional assessment and nutrient requirements for the following like cycle stages: preconception, pregnancy, lactation, infancy, childhood, adolescence, adulthood, and elderly.
Prerequisite: NUTR 2341. Lecture, lab. Fee (Fall)

3310 Food Recovery and Gleaning
The investigation of food assistance systems at various levels in the community setting. Focus on methods of procurement, inventory control, distribution systems, and food safety. This course may be used to meet the community service requirement. Prerequisite: Dimensions of Wellness. Lecture, lab. (Spring even numbered years)

3433 Food and Nutrition Services Management I
This course is an introduction to the principles and procedures basic to the management of human and financial resources in food and nutrition services systems. The course content concentrates on trends, management processes, systems theory, decision-making, leadership and motivation theories, marketing process, employee training, quality and productivity, and information systems related to food and nutrition services. Lecture, lab. (Fall)

4100 Dietetics

Students will learn about the oversight of the profession of dietetics including legislation, scope of practice, standards of professional performance, and the code of ethics. Professionalism and teamwork will bepracticed. Students will learn how to apply for dietetic internships, graduate school, and jobs. Prerequisite: Senior Standing. (Fall)

4136 Seminar in Nutrition
This course explores current advances in Nutrition by studying selected special topics of discussion or areas of interest. Prerequisite: NUTR 2341.

4139 Nutritional Practicum
This course provides the student with individual field experience in one of the areas in nutrition and dietetics. Prerequisite: senior standing or Graduate Student Status, and permission of instructor. Fee. (Fall, Spring)

4335 Nutrition Education and Counseling
This course examines major behavioral theories, teaching strategies, and counseling skills and the application of these to nutrition education and counseling in lifestyle management.  Laboratory activities include the practice of techniques used in group and individual dynamics affecting the outcomes of nutrition education and counseling.  Prerequisites: NUTR 2341, 3 semester hours of Behavioral Sciences.  Lecture, lab.  Fee.  (Spring)

4340 Clinical and Nutritional Assessment
This course will familiarize students with direct and indirect assessment of the nutritional status of individuals and groups.. This includes anthropometric, biochemical, clinical, dietary, and environmental components. Emphasis will be placed on acquiring medical terminology to communicate clinical and nutritional assessment. Prerequisite: NUTR 2341, CHEM 1301/1101 and CHEM 1302/1102. Lecture, lab. Fee. (Fall)

4356 Nutrition and Human Performance
This course is a study of nutrition and the interrelationship with work physiology, including bionutritional influences on physiology, physical assessment and cardiac rehabilitation. Prerequisite: NUTR 2341 (Spring)

4460 Community and World Nutrition
Environmental dimensions of human nutrition problems in contemporary society are explored. Assessment of community needs and resources included. Identification of international, federal, state, and local community programs focused on improving human nutritional status. Prerequisite: NUTR 2341, 3 semester hours of Behavioral and Social Sciences, or Graduate Student Status. (Fall)

4470 Human Nutrition and Metabolism
This class covers physiological function, metabolic fate, and interactions of nutrients and factors influencing the utilization of nutrients in humans. Students analyze and interpret nutrition literature utilizing library research. NUTR 2341, CHEM 4351 (may be taken concurrently), or Graduate Student Status. (Fall)

4475 Clinical Nutrition
Modern concepts of clinical nutrition and abnormalities treated by modification of the diet. Factors affecting the acceptance of modified diets. Critical evaluation of diet patterns in use. Observation of the role of the clinical dietitian participating in patient health care. Prerequisite: NUTR 4340 (Undergraduates) and NUTR 4470. Lecture, lab. (Spring)



More Quick Links