Bachelor of Science with a Major in Nutrition
The Bachelor of Science with a Major in Nutrition prepares students for positions such as dietetic technicians and nutrition educators, under the supervision of health care professionals, or for graduate work in related health science fields.
Student Program Outcomes
Upon completion of this program, students will be able to:
- critically evaluate and interpret media and research findings about food and nutrition using an evidence-based approach.
- communicate food and nutrition information in both written and oral formats in a clear, cohesive and accurate manner.
- describe food and nutrition needs for healthy people using a whole-food and whole-person perspective.
- create a food-related intervention for disease prevention that integrates mind, body and spirit aspects of wellness.
Admissions
Minimum Requirements
To be admitted to the Nutrition program at Bastyr University, transfer students must meet the following criteria:
- Complete 90 quarter (60 semester) credits from a regionally accredited college or university or its equivalent (only courses with a grade of C or higher are transferable).
- Achieve a cumulative GPA of 2.5 and prerequisite GPA of 2.0.
- Complete the General Education and major-based prerequisite courses.
Undergraduate transfer students who complete one of the following transfer degrees will satisfy the General Education requirements:
- Associate of Arts (AA)
- Associate of Science (AS)
- Direct Transfer Associate (DTA) [WA state]
- Intersegmental General Education Transfer Curriculum (IGETC) [CA state]
- California State University Breadth [CA state]
- Associate Degree for Transfer [CA state]
Note: Technical degrees, such as Applied Science degrees, will not automatically satisfy the General Education requirements. They will be reviewed on a course-by-course basis.
Major-Based Prerequisite Courses
General Cell Biology w/lab (for science majors)
|
1 course
|
General Chemistry w/lab (for science majors)
|
2 courses |
College Algebra or Statistics
|
1 course |
Introductory Nutrition
|
1 course |
General Education Requirements
To see examples of General Education courses, please see the General Admissions for Undergraduate students.
Arts & Humanities
|
5 courses
|
English Composition I & II
|
2 courses |
Other Courses
|
3 courses |
| Social & Behavioral Sciences |
5 courses |
| General Psychology |
1 course |
Public Speaking
|
1 course |
Other Courses
|
3 courses |
| Natural Science & Mathematics |
5 courses |
Major-Based Prerequisite Courses (see list)
|
4 courses |
Other Course
|
1 course |
| General Electives |
3 courses or more |
| TOTAL |
90 quarter/60 semester credits
|
Graduation Requirements
Upper-division Bachelor of Science students enrolled at Bastyr University must complete a minimum of 180 credits (inclusive of credits transferred into Bastyr). To graduate, Bachelor of Science students must have a minimum 2.0 GPA with a minimum of 45 quarter credits in residence at Bastyr University.
The curriculum tables that follow list the tentative schedule of courses each quarter.
Junior Year (Year I)
Fall
| BC3123 | Organic Chemistry for Life Sciences Lecture/Lab | 6 |
| BC3161 | Anatomy and Physiology 1 Lecture/Lab | 3 |
| TR4103 | Whole Foods Production | 3 |
| TR4118 | Cultural Perspectives on Foods | 2 |
| Total Credit Hours: | 14 |
Winter
| BC3162 | Anatomy and Physiology 2 Lecture/Lab | 3 |
| BC4117 | Biochemistry for Life Sciences 1 Lecture/Lab | 5 |
| TR3105 | Introduction to the Scientific Method | 1 |
| TR3111 | Nutrition Throughout Life | 3 |
| TR3115 | Introduction to Food Science | 2 |
| Total Credit Hours: | 14 |
TR3105 is also offered spring quarter, online course.
Spring
| BC3163 | Anatomy and Physiology 3 Lecture/Lab | 4 |
| BC4140 | Biochemistry for Life Sciences 2 | 4 |
| TR3120 | Experimental Foods Lecture and Lab | 5 |
| TR3153 | Writing about Food and Health | 2 |
| Total Credit Hours: | 15 |
Senior Year (Year II)
Fall
| EX3105 | Physical Activity and Wellness | 2 |
| PS3601 | Psychology of Nourishment | 3 |
| TR4105 | Advanced Nutrition Principles: Macronutrients | 3 |
| TR4109 | Nutrition Education Principles | 2 |
| Total Credit Hours: | 10 |
Winter
| TR4100 | Introduction to Research Methods | 3 |
| TR4106 | Advanced Nutrition Principles: Micronutrients | 3 |
| TR4113 | Nutritional Supplements and Herbs | 3 |
| TR4205 | Nutrition Analysis and Assessment | 3 |
| Total Credit Hours: | 12 |
Spring
| TR4117 | Nutrition, Physical Activity and Disease | 5 |
| TR4126 | Community Nutrition/Nutrition Education | 5 |
| TR4140 | Ecological Aspects of Nutrition | 2 |
| TR4805 | Nutrition Education Practicum | 2 |
| Total Credit Hours: | 14 |
Total Requirements
| Total Core Course Credits |
79 |
| Total General Elective Credits |
11 |
| Total Requirements |
90 |
Curriculum and course changes in the 2021-2022 Bastyr University Catalog are applicable to students entering during the 2021-2022 academic year. Please refer to the appropriate catalog if interested in curriculum and courses required for any other entering year.
For tuition information check here