A nutrition and food science minor provides students with basic knowledge about the chemical and biological components of food and the ways in which these ingredients affect our health. With national rates of obesity and related illnesses at an all-time high, outbreaks of food-borne illnesses regularly making headlines, and the social, economical and political aspects of the world food situation becoming ever more complicated, a minor in nutrition and food science is useful preparation for students pursuing careers in politics, business, economics, journalism or communications, psychology, education, medicine, nursing, or health.
Program Requirements
| Code | Title | Credits |
|---|---|---|
| Required Courses | ||
| NUFD 150 | Food Composition and Scientific Preparation | 3 |
| NUFD 153 | Dynamics of Food and Society | 3 |
| NUFD 182 | Nutrition: A Socioecological Perspective | 3 |
| Electives | ||
| Select 9 credits from the following (at least 1 course must be at the 300-400 level): | 9 | |
| Quantity Food Purchasing and Production | ||
| Experimental Food Science | ||
| Nutrition in Chronic Disease Prevention | ||
| Gender in Food and Nutrition Issues | ||
| Nutrition and Physical Activity for Older Adults | ||
| Applied Nutrition in the Lifecycle | ||
| Nutrition for Community Fitness Programs | ||
| Planning and Evaluating Programs | ||
| Managing Programs | ||
| Policy and Advocacy for Nutrition Based Wellness Programs | ||
| Nutrition Education Techniques | ||
| Sensory Evaluation of Foods | ||
| Food Processing and Preservation | ||
| Organization and Management of Foodservice Systems | ||
| Urban Agriculture and Sustainable Food Systems | ||
| Food Regulations and Compliances | ||
| Food Ethics, Sustainability and Alternatives | ||
| Nutrition Counseling | ||
| Food Systems and Agribusiness Issues | ||
| Total Credits | 18 | |