Search

Information


Department Of Nutrition

Bachelor of Science Degree- Nutrition

Home  >  School of Mathematics, Science and Engineering  >  Department Of Nutrition  >  Bachelor of Science Degree- Nutrition

Nutrition Program Educational Philosophy

UIW is composed of individuals of diverse backgrounds engaged in thoughtful interchanges of ideas in the search for truth.  This environment is conducive to developing eventual professional dietitians whose practice is ethical and based on evidence. Each member of the UIW community has inherent dignity and worth and possesses strengths.  The UIW Nutrition faculty encourage students to develop these strengths as they progress through the program.  Students connect learning across the curriculum integrating knowledge from a variety of disciplines to enhance understanding and solve problems.  The ecological approach emphasizes interrelationships concerning food and nutrition at the cellular, individual, social, global levels.

DPD Educational Philosophy:  The DPD prepares students for entry into supervised practice.  Students are encouraged to develop professional habits. Thus the nutrition program has standard evaluation components for group work and preceptor evaluations of practice in appropriate courses. Students with faculty are to actively participate in the teaching-learning process. As a student progresses through the DPD s/he is increasingly responsible for mastery of course content and thus develops skills for life-long learning.


The B.S. in Nutrition has three tracks

The Food and Nutrition track

The Nutrition & Dietetics Track

The Nutrition Science Track

All students must complete all core curriculum requirements plus 45 hours of community service in addition to the nutrition major requirements to receive a degree. Students may select from one of three tracks to obtain a Bachelor of Science Degree in Nutrition:

A.    Food and Nutrition track

The Food and Nutrition track prepares students to work in nutrition education, food industry, food service management, and wellness; It does not prepare a student to become a Registered Dietitian Nutritionist.

B.    Nutrition and Dietetics track

The Nutrition and Dietetic track is an accredited curriculum that provides the classroom training and content to prepare students for a career as a dietetic practitioner. Students who complete this degree and meet the Didactic Program in Nutrition and Dietetics standards will receive a Verification Statement making them eligible to take the examination to become a Dietetic Technician, Registered or to apply for a supervised practice program to become a Registered Nutritionist Dietitian. The Bachelor of Science Nutrition and Dietetics track is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). For information on ACEND accreditation.  Students must apply to be admitted to this track after completing prerequisite coursework.

  1. Admission to the UIW Nutrition Program is based on criteria as stated in the University Undergraduate Catalog and the University Graduate Catalog.  Admission to the Nutrition and Dietetics track is not automatic.
  1. Students apply when all Nutrition and Dietetics prerequisites have been completed.  For fall semester admittance,  students must submit their applications by the third Monday of May.  For spring semester admittance, students must submit their applications by the first Monday before the start of the spring semester.  Acceptance notification will be issued before the start of the upcoming semester. Please ask your advisor, the DPD Director, or the Nutrition department Chair. You may also find additional information on the Nutrition Program Blackboard® site.
  1. Students must show evidence of having successfully completed the following prerequisite undergraduate coursework (listed below) at the same or higher level.  The minimum GPA requirement in their prerequisite coursework is 2.8/4.00. (Acceptance of course credits in prerequisite undergraduate coursework is subject to the approval of the DPD director.)

  2. Two academic letters of reference (one from a Nutrition faculty member).

  • Nutrition and Dietetics Track Prerequisite Courses
  • ACCT 2301 Accounting for Non-Business Majors or higher
  • BIOL 1402 General Biology I & Laboratory
  • BIOL 2321/2121 Anatomy & Physiology I and Laboratory
  • BIOL 2322/2122 Anatomy & Physiology II and Laboratory
  • BIOL 2474 Introduction to Microbiology & Laboratory or BIOL 3471 General Microbiology & Laboratory
  • BMGT 3340 Management Theory and Practice
  • CHEM 1301/1101 Chemical Principles I and Laboratory
  • CHEM 1302/1102 Chemical Principles II and Laboratory
  • ENGL 1312 Composition II
  • MATH 1304 College Algebra or higher
  • NUTR 1102 Introduction to Dietetics
  • NUTR 2341 Introduction to Nutrition or higher
  • NUTR 2231/2131 Principles of Food Preparation & Laboratory
  • PSYC 1301 Introduction to Psychology or SOCI 1311 Introduction to Sociology

C.    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

The Nutrition Science track prepares students for graduate degrees in nutrition and health professions including medicine, dentistry, physical therapy, occupational therapy, pharmacy, and optometry.

The Nutrition Science track may be used to fulfill prerequisite requirements for medicine, dentistry, physical therapy, etc., as well as for graduate studies in nutrition.  If a student is considering this track in preparation for professional school, it is the responsibility of the student to research the necessary course prerequisites as early as possible to ensure that s/he meets the professional school's admission requirements.  Please contact the appropriate advisors at UIW for additional assistance.

  1. Nutrition Science majors meet with their assigned advisor during the first semester and develop a degree plan.
  2. Nutrition Science majors should research requirements for professional school or graduate school. During the student’s Junior and Senior years in the degree plan, the student’s advisor will assist the student in refining personal and career goals in regard to placement in either graduate or professional school.

In addition to completion of the University of the Incarnate Word Core Curriculum (see University of the Incarnate Word Undergraduate Catalog available at http://www.uiw.edu/registrar/catalogs.htm), undergraduate Nutrition majors must complete the following:

D.    Requirements for Nutrition (B.S.)

  1. 23 semester hours in required Nutrition courses:

 

NUTR 2231/NUTR 2131

Principles of Food Preparation and Lab

NUTR 2341

Introduction to Nutrition

NUTR 3342

Nutrition in the Life Cycle

NUTR 4335

Nutrition Education and Counseling

NUTR 4460

Community and World Nutrition

NUTR 4470

Human Nutrition and Metabolism

NUTR 4376

Medical Nutrition Therapy I

                                                                                           

  1. 39 semester hours in required supporting disciplines:

 

PSYC 1301 or SOCI 1311

Introduction to Psychology or Introduction to Sociology

MATH 1304

College Algebra or higher

MATH 2303

 or

PSYC 3381/SOCI 3381/CRJU3381

Introduction to Probability and Statistics

or

Statistics for Behavioral Sciences

ECON 2301

Principles of Macroeconomics

COMM 2341

Business and Professional Communication

BIOL 1402

General Biology I for Majors and Laboratory

BIOL 2321

Anatomy and Physiology I

BIOL 2121

Anatomy and Physiology Laboratory I

BIOL 2322

Anatomy and Physiology II

BIOL 2122

Anatomy and Physiology Laboratory II

BIOL 2474/2474L

 or

BIOL 3471/3471L

Introductory Microbiology and Lab

 or

 General Microbiology and Lab

CHEM 1301

Chemical Principles I

CHEM 1101

Chemical Principles I Laboratory

CHEM 1302

Chemical Principles II

CHEM 1102

Chemical Principles II Laboratory

 

  1. Additional semester hours as indicated, in one of the following three tracks:

A.     Food and Nutrition track 24-26 Semester Hours:

ACCT 2301

Accounting for Non-Business Majors

BMGT 3340

Management Theory and Practice

CHEM 2350

or

CHEM 2311 & CHEM 2312

Survey of Organic Chemistry

 or

 Organic Chemistry I & Organic Chemistry II

CHEM 2150

or

 CHEM 2111

Principles of Organic and Biochemistry Laboratory

or

Organic Chemistry Laboratory I

CHEM 3450

or

CHEM 4351/BIOL 4351

CHEM 4351/BIOL 4352

Survey of Biochemistry

or

Biochemistry I

Biochemistry II

NUTR 1102

Introduction to Dietetics

NUTR 3325

Food Systems Management

NUTR 3134

Food Systems Management Laboratory

NUTR 3323

Food and Nutrition Services Management

NUTR 3332

Experimental Foods

NUTR 3310

Food Insecurity & Food Recovery

NUTR 4356

Nutrition and Human Performance

NUTR XXXX

A nutrition elective

 

B.      Nutrition and Dietetics track 21-24 Semester Hours:

ACCT 2301

Accounting for Non-Business Majors

BMGT 3340

Management Theory and Practice

CHEM 2350

or

CHEM 2311 & CHEM 2312

Survey of Organic Chemistry

 or

 Organic Chemistry I & Organic Chemistry II

CHEM 2150

or

CHEM 2111

Principles of Organic and Biochemistry Laboratory

 or

 Organic Chemistry Laboratory I

CHEM 3450

or

CHEM 4351/BIOL 4351 & CHEM 4351/BIOL 4352

Survey of Biochemistry

or

Biochemistry I & Biochemistry II

NUTR 1102

Introduction to Dietetics

NUTR 3325

Food Systems Management

NUTR 3323

Food and Nutrition Services Management

NUTR 3134

Food Systems Management Laboratory

NUTR 3332

Experimental Foods

NUTR 4139 or NUTR 3310

Nutritional Practicum or Food Insecurity & Food Recovery

NUTR 4100

Dietetics

NUTR 4477

Medical Nutrition Therapy II

 

C.     Nutrition Science 30-31 Semester Hours:

CHEM 2311

Organic Chemistry I

CHEM 2111

Organic Chemistry Laboratory I

CHEM 2312

Organic Chemistry II

CHEM 2112

Organic Chemistry Laboratory II

CHEM 4351/BIOL 4351

Biochemistry I

CHEM 4251/BIOL 4352

Biochemistry II

MATH 1311 or Math 2312

Precalculus or Calculus I

PHYS 2305 & PHYS 2105

or

PHYS 1301 & PHYS 1101

Physics I & Physics I Lab

 or

 General Physics I & General Physics I Lab

PHYS 2306 & PHYS 2106

or

PHYS 1302 & PHYS 1102

Physics II & Physics II Lab

 or

 General Physics II & General Physics II Lab

NUTR 4477

Medical Nutrition Therapy II

An elective course (3-4 semester hours)  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 and above). Seminar, Practicum, and 1000-level courses do not meet the requirements for a minor.

Suggested Sequences for Program Completion

See degree sequences.

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 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)