The UIW Nutrition Program strives to provide responsive, individualized attention
to develop students in a multicultural, socially cohesive environment in order to
create a better future through food and nutrition.
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 prepares students for successful entry into entry-level food and nutrition careers. 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.
The Graduate Nutrition Program engages students in learning, research and discovery, and service to address human needs by promoting nutrition for well-being across the life-span of individuals, families and communities while embracing evidence and ethical-values-based decision-making.
The Didactic Program in Dietetics prepares students for successful entry into dietetic internships to meet the needs of the region.
The Nutrition & Dietetics Track prepares students for entry level careers in food and nutrition, graduate school in nutrition.
This option prepares you for working in:
Students complete the Didactic Program in Dietetics via admission to the Accelerated Bachelor Degree to Master Degree in Nutrition (ABM) or admission to the graduate program in Nutrition after completing the Bachelor of Science degree in Nutrition & Dietetics. The Didactic Program in Dietetics is an undergraduate program in which the students receives a Bachelor of Science degree and must complete some graduate coursework. The Didactic Program Dietetics (DPD) meets the Accreditation Council for Education in Nutrition and Dietetics (ACEND) guidelines for preparation for a career as a Registered Dietitian. Upon completion of the DPD students are eligible to apply to Dietetic Internships.
The Didactic Program in Dietetics (ABM) 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:
Requirements for a Bachelor of Science in Nutrition:
1. 26 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 4375 Nutrition Therapy
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, 1302/1203 Chemical Principles I and II and 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:
A. Nutrition and Dietetics 21 to 24 Hours:
ACCT 2301 Accounting for Non-Business Majors or better
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
NUTR 4100 Dietetics
Additional 2-3-semester hour Nutrition elective
B. Nutrition Science 19 to 20 hours:
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
Additional 3-4-semester hour elective in upper-division Biology, Chemistry, or Nutrition
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.
Suggested Sequences for Program Completion
See degree sequences.
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.
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)
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 be practiced. 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)
4375 Nutrition Therapy This course focuses on the development of basic skills in the provision of medical nutrition therapy to treat common medical diseases and disorders occurring in individual patients. The use of modified textured diets in patient care will be included. The interaction of health care nutrition services with different health care delivery systems will be examined as well as the role of the clinical dietitian in relation to other constituencies participating in health care delivery. NUTR 4340 and NUTR 4470. Lecture, lab. (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)