Nutrition Minor
The Nutrition Minor at UW-L includes 18 credits of nutrition-related course work meant for students who may enter professions where an understanding of food and nutrition may be helpful. For more information contact Peg or Kate.
The Minor DOES NOT provide enough nutrition coursework OR the supervised practice (approx. 1000 hours) required to be eligible for the registered dietitian (RD) credential. For more information about accredited dietetics programs leading to the RD credential, please visit: www.eatright.org.
CORE (required courses):
NUT 200 (3) – HUMAN NUTRITION
NUT 300 (3) – LIFECYCLE NUTRITION
NUT 400 (3) – FOOD SCIENCE AND SAFETY
9 ELECTIVE CREDITS FROM:
ANT 266 (3) – ANTHROPOLOGY OF FOOD or ANT 370 (3) – MEDICAL ANTHROPOLOGY
BIO 330 (3) – ECONOMIC BOTANY
BIO 428 (3) – ADVANCED NUTRITION FOR HEALTH PROFESSIONS
CHM 250, 325 or 418 (3-4)
- BIOCHEMISTRY
ESS 323 (2) - NUTRITION AND SPORT
HED 474 (3) – NUTRITION EDUCATION
MIC 380 (4) - FOOD MICROBIOLOGY
NUT 350 (1) - FUNCTIONAL FOODS, HERBS,
AND SUPPLEMENTS
NUT 450 (3) – FIELD EXPERIENCE
NUT 479 (1) - TEACHING ASSISTANT
NUT 499 (1) - NUTRITION RESEARCH
CORE COURSE DESCRIPTIONS:
NUT 200 - HUMAN NUTRITION Introduction to the macronutrients (carbohydrate, lipid, protein and water) and micronutrients (vitamins and minerals) with regard to basic chemistry, metabolism and roles in the body, food sources, recommended intakes, and overall energy balance. Contemporary nutrition-related issues will also be discussed. This is an excellent course for any student pursuing a career in a health-related field.
NUT 300 - LIFECYCLE NUTRITION 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.
NUT 400 - FOOD SCIENCE AND SAFETY Principles of food science and safety for students of public health and healthcare professions. This course will cover 1) the principles of food science including food qualities and processing, acquisition, and US regulatory oversight, 2) types of food service operations and special considerations of each, and 3) the basics of food safety and hygiene. While this course may not seem relevant to those in health-related fields, it covers many foundational concepts that relate to health and healthcare delivery.
FOR ELECTIVE COURSE DESCRIPTIONS PLEASE VISIT THE LATEST UW-L UNDERGRADUATE CATALOGUE