Nutrition Sciences Minor
The minor in Nutrition is designed for the students to see nutrition from an interprofessional perspective including exercise science, nursing field, chemistry, and food science.
This program presents an in-depth overview of the major areas of nutrition, including 1) diet analysis and design of a healthful diet; 2) physiology of digestion; 3) macronutrients (carbohydrates, lipids, and proteins); 4) metabolism; 5) vitamins and minerals (nutrients involved in energy metabolism, fluid/electrolyte balance, antioxidant function, bone health, blood health, and immunity); 6) nutrition and physical activity (achieving and maintaining a healthful body weight); 7) food safety, technology, sustainability, quality; and 8) life stage-specific nutrition.
Requirements (25 credits)
Required Courses (17 credits)
Choose one course from the following (4 credits):
Choose one course from the following (4 credits):
| CHE-120 | Introduction to Organic and Biological Chemistry | 4 |
| CHE-120L | Introduction to Organic and Biological Chemistry Lab | 0 |
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| or | |
| CHE-125 | General Chemistry I | 4 |
| CHE-125L | General Chemistry I Lab | 0 |
