College of Science and Health
Program Director: Margaret Maher
343 Cowley Hall, 608.785.6967
The nutrition minor serves a variety of UW-L Science and Health students, including those in pre-allied health, pre-medicine, exercise and sport science, and health education. Non-SAH majors in psychology, sociology, and business also may be interested in the Nutrition Minor.
Nutrition Minor — 18 credits (26 total credits including prerequisites)
I. Required Courses (nine credits): NUT 200, 300, 400
II. Elective Credits (nine credits from): ANT 266 or 370; BIO 330, 428/528; ESS 323, CHM 250, 325 or 418;
HED 474/574, MIC 380, NUT 350, 450, 479, 499
NUT 200 Cr. 3
Examination of the basic principles of the science of nutrition including understanding the basic sources of energy and the influences and effects of nutrition on one’s overall health and fitness. Cultural and environmental factors that influence food availability and consumption will also be investigated. Offered Fall, Spring.
NUT 300 Cr. 3
Exploration of nutrition assessment and nutritional requirements/challenges during pregnancy, lactation, infancy, childhood, adulthood and older adulthood, and community nutrition programs targeted for each life stage. Prerequisite: NUT 200. Offered Fall.
NUT 350 Cr. 1
Functional Foods, Herbs and Supplements
Consumer interest in the relationship between diet and health has increased the demand for information about functional foods, herbals and supplements. The purpose of this course is to explore current literature and research in these ever growing and popular topics. Definitions, purpose, safety, efficacy, and risks of each topic will be covered. Additionally, topics of discussion will include specific functional components of food, herbals, and supplements. Prerequisite: NUT 200. Offered Fall, Spring.
NUT 400 Cr. 3
Food Science and Safety
This course examines the principles of food science including the functional role of carbohydrates, protein and fat. Emphasis will be placed on current topics of food science and safety in the national and local food industry including genetically modified and functional foods. Biological, chemical, and physical factors that affect the safety of food products will be discussed in addition to the role of microorganisms in food-borne illness and food quality. Students in this course will also explore basic principles of food safety including food processing and food service as well as the role of government in food safety. Prerequisite: NUT 200 or BIO 103 or 105 or MIC 100 or 230. Offered Fall, Spring.
NUT 450 Cr. 3
Field Experience in Nutrition
After working with a faculty member to identify a nutrition-related field site and developing a plan for exposure to appropriate experiences at the field site, the student will participate in nutritionally related professional activities at the field site, and submit a portfolio detailing their experiences. A contract describing the responsibilities of the faculty mentor, site preceptor, and student regarding the experience must completed prior to any work by the student at the site. Prerequisites: nine credits completed in nutrition minor and approval of instructor. Offered Fall, Winter, Spring, Summer.
NUT 479 Cr. 1
Nutrition Teaching Assistantship
Working with a faculty mentor(s), students will aid in course development, delivery, and student assessment. Prerequisites: a grade of “B” or better in the class in which the student will be assisting and approval of instructor of the class in which the student will be assisting. Offered Fall, Winter Spring, Summer.
NUT 499 Cr. 1-2
Working with a faculty mentor(s), students will identify a research topic of interest, develop, plan, carry out, and report the research in a campus and/or professional venue. If the research findings are impactful in the field of nutrition, the student will submit a manuscript for publication in an appropriate journal. Prerequisites: six credits completed in nutrition minor and approval of instructor. Repeatable for credit — maximum two. Offered Fall, Winter, Spring, Summer.