Nutrition and Foods, Minor

In addition to University Requirements:

• Complete individual plan requirements.

Students may be able to use some courses to meet more than one requirement. Contact your advisor for details.

No more than fifty percent of the units used to satisfy minor requirements may be used to satisfy major requirements.

Purpose Statement

The minor in Nutrition & Foods prepares students with diverse career interests to integrate nutrition and food selection and preparation knowledge as it applies to health promotion and disease prevention, fitness & wellness, physical performance, clinical settings and public health programs. Students learn, evidence-based methods and develop experience-based knowledge that supports an overall holistic approach to health that includes the ability to not only understand disease processes (Food is Medicine; Nutrition & Disease) but also be able to prepare foods in a manner that will be health predicting and disease reversing that takes into consideration cultural and environmental factors.
 
There is an increasing demand for professionals prepared to manage and treat diseases in a holistic manner with lifestyle measures as well as be able to educate individuals to be self-efficient. All of these courses have an application component that will provide students with a learning laboratory experience to improve student self-efficacy.   
 
Students majoring in medical, health and wellness related fields (such as Public Health, Fitness Wellness, Physical Education, Nursing, Exercise Science, Hotel and Restaurant Management, and Biomedical Sciences) will complement their careers with this minor. At the completion of this minor, students will be able to demonstrate the skills necessary for successfully addressing the specific needs of various populations in relation to disease risk, be able to educate individuals on shopping techniques and skills, and choose food and menus that are specific to cultural preferences.

Student Learning Outcomes

• Identify and explain nutrients in food and the nutrient specific functions in maintaining health, preventing disease, deficiency and the interaction between the human body’s systems.
• Complete nutrient analysis of a personal food diary and set goals for personal health.
• Apply knowledge of food-based solutions (including phytochemicals, functional foods, nutritional supplements) to health promotion and prevention of disease.
• Prepare foods, recipes and meal plans that apply complementary and integrative nutrition principles.
• Develop an educational session or program/educational strategy for a target population.
• Apply principles of menu planning and food presentation.
• Demonstrate knowledge of and is able to manage food preparation techniques.
• Demonstrate understanding of the etiology, diagnosis criteria, treatment and nutrition and food therapy for disorders of the human body including cardiovascular disease, diabetes, metabolic syndrome, gastro-intestinal, eating disorders, skeletal (bone), endocrine system, hematology, pulmonary, renal disease, cancer, auto-immune disease and genetic metabolic diseases.
• Prepare individualized food/meal plans as intervention that consider nutritional assessment, cultural and socio-economic influences, disease diagnosis and medical treatment.
• Observe various social customs and food patterns and associated health status.
• Develop effective strategies to engage populations in promotion of nutritional well-being.