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

  • A. The Food and Nutrition Track
  • B. The Nutrition & Dietetics Track
  • C. 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

The 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.)

23 semester hours in required Nutrition courses

NUTR 2231 Principles of Food Preparation and  NUTR 2131 Principles of Food Preparation Lab (must be taken during the same semester)
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

39 semester hours in required supporting disciplines

PSYC 1301 Introduction to Psychology or  SOCI 1311 Introduction to Sociology
MATH 1304 College Algebra or higher
MATH 2303 Introduction to Probability and Statistics or PSYC 3381/SOCI 3381 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 Introductory Microbiology and Lab or BIOL 3471/3471L General Microbiology and Lab
CHEM 1301 Chemical Principles I and CHEM 1101 Chemical Principles I Laboratory
CHEM 1302 Chemical Principles II and CHEM 1102 Chemical Principles II Laboratory

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 Survey of Organic Chemistry or CHEM 2311 Organic Chemistry I & CHEM 2312 Organic Chemistry II
CHEM 2150 Principles of Organic and Biochemistry Laboratory or CHEM 2111 Organic Chemistry Laboratory I
CHEM 3450 Survey of Biochemistry or CHEM 4351/BIOL 4351 Biochemistry & CHEM 4352/BIOL 4352 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 Survey of Organic Chemistry or CHEM 2311 Organic Chemistry I & CHEM 2312 Organic Chemistry II
CHEM 2150 Principles of Organic and Biochemistry Laboratory or CHEM 2111 Organic Chemistry Laboratory I
CHEM 3450 Survey of Biochemistry or CHEM 4351/BIOL 4351 Biochemistry & CHEM 4352/BIOL 4352 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 4139 Nutrition Practicum or NUTR 3310 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 and CHEM 2111 Organic Chemistry Laboratory I
CHEM 2312 Organic Chemistry II and CHEM 2112 Organic Chemistry Laboratory II
CHEM 4351/BIOL 4351 Biochemistry I
CHEM 4251/BIOL 4352 Biochemistry II
MATH 1311 Precalculus or Math 2312 Calculus I
PHYS 2305 Physics I & PHYS 2105 Physics I Lab or PHYS 1301 General Physics I & PHYS 1101 General Physics I Lab
PHYS 2306 Physics II & PHYS 2106 Physics II Lab or PHYS 1302 General Physics II & PHYS 1102 General Physics II Lab
NUTR 4477 Medical Nutrition Therapy II
BIOL XXXX or CHEM XXXX or NUTR XXXX Upper division elective (3-4 semester hours)

 

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 Insecurity and Food Recovery

This course focuses on the investigation of hunger and the food assistance that address hunger in the United States and international arena.  Students complete 60 hours of service activities in the various department of the San Antonio Food Bank.  This course is a Service-Learning course and may be used to meet the community service requirement. 

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)

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)

4376 Medical Nutrition Therapy I

This course focuses on the development of skills in nutrition assessment and medical nutrition therapy interventions for chronic disease conditions including obesity, cardiovascular diseases, hypertension, and diabetes mellitus. Emphasis will be placed on anthropometric, laboratory, and diet assessment techniques and use of therapeutic diets in patient care. Students will also learn to assess the risk of chronic diseases, including the role of nutrigenomics in chronic disease risk. This class contains a laboratory component. Prerequisites:  NUTR 3342 Nutrition in the Life Cycle, CHEM 3450 Survey of Biochemistry or CHEM 4351 Biochemistry I, and Co-Requisite of NUTR 4470 Human Nutrition and Metabolism. (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. Prerequisites:  NUTR 2341, CHEM 3450 or CHEM 4351. (Fall)

4477 Medical Nutrition Therapy II

This course focuses on the continued development of skills in nutrition assessment and medical nutrition therapy interventions for neurological conditions, gastrointestinal conditions, renal diseases, hypermetabolic conditions, pulmonary conditions, cancer, and AIDS. Emphasis will be placed on the use of therapeutic diets and nutrition support in patient care and the documentation of nutrition care in health care delivery systems. This course contains a laboratory component. Prerequisites: NUTR 4376 Medical Nutrition Therapy I, and NUTR 4470 Human Nutrition & Metabolism.  (Spring)