Health Sciences - Nutrition and Foods, Bachelor of Science
The NAU Nutrition and Foods program provides a range of future opportunities. As a graduate of this program, you will be able design nutritional programs to address specific health issues, such as unhealthy weight, diabetes or hypertension for individuals, communities, and institutions. You will increase public awareness of food safety and nutritional standards and advocate for food policy and access to healthy foods. You might choose a research path, investigating how changes in diet (such as reducing salt intake) affect health (by reducing blood pressure). Nutrition and Food professionals collaborate with food manufacturers to improve the nutritional quality of prepared food. This program can also be a pre-health professional pathway for students preparing for entry into graduate nutrition programs, medical school, physician assistant or similar programs.
The NAU Nutrition and Foods program will prepare students who will be involved in working with individuals, groups and communities within industries related to food, food safety, food science, and nutrition, as well as entry into graduate school, physician assistant, Physical Therapy, occupational therapy, or medical school. It will provide students with core knowledge, practical skills, and opportunities to practice.
Requirements Accordion Open
To receive a bachelor's degree at Northern Arizona University, you must complete at least 120 units of credit that minimally includes a major, the liberal studies requirements, and university requirements as listed below.
- All of Northern Arizona University's liberal studies, diversity, junior-level writing, and capstone requirements.
- All requirements for your specific academic plan(s).
- At least 30 units of upper-division courses, which may include transfer work.
- At least 30 units of coursework taken through Northern Arizona University, of which at least 18 must be upper-division courses (300-level or above). This requirement is not met by credit-by-exam, retro-credits, transfer coursework, etc.
- A cumulative grade point average of at least 2.0 on all work attempted at Northern Arizona University.
Overview Accordion Closed
In addition to University Requirements:
- At least 82 units of major requirements
- Up to 9 units of major prefix courses may be used to satisfy Liberal Studies requirements; these same courses may also be used to satisfy major requirements
- Elective courses, if needed, to reach an overall total of at least 120 units
Please note that you may be able to use some courses to meet more than one requirement. Contact your advisor for details.
|Minimum Units for Completion||120|
|Highest Mathematics Required||PSY 230|
|Emphasis, Minor, Certificate||Optional|
|Additional Fees/Program Fees||Required|
|University Honors Program||Optional|
|Progression Plan Link||View Progression Plan|
The Bachelor of Science in Health Sciences: Nutrition and Foods prepares students to understand and apply physical, biological, and chemical makeup of food (nutrients), how the body uses nutrients to impact health and disease, and, the process of food selection and preparation for maintenance or improvement of overall health, wellness, and performance.
The degree program is designed for students with diverse health career interests with a functional health emphasis: the integration of fitness and performance, wellness, clinical and public health programming is foundational to broad professional application. Students will learn, evidence-based methods and develop experience-based knowledge that supports an overall holistic approach to health.
Through practical application, students will be prepared to: evaluate and apply nutrition research to design interventions, counsel individuals and the public, facilitate and support behavior change; advocate for sustainable food practice; and serve as community nutrition resources.
Student Learning Outcomes
- Demonstrate foundational Food Science content knowledge and process.
- Integrate current nutrition, food, scientific information and research into practice by locating, interpreting, evaluating and using professional literature to make ethical evidence-based practice decisions.
- Demonstrate the beliefs, values, attitudes and behaviors of a public health nutrition professional.
- Use current information technologies to communicate to a broad range of audiences.
- Apply counseling/coaching techniques to facilitate behavior change in individuals and for communities.
- Apply knowledge of the role of environment, food and lifestyle choices to develop interventions to affect change and enhance wellness in diverse individuals and groups.
- Create educational sessions, programs or strategies for individuals or a target population.
- Strategically apply principles of management and systems in the provision of services to individuals and organizations.
Details Accordion Closed
This major requires 82 to 87 units.
Take the following 82 - 87 units with Grade of "C" or better in each course:
- BIO 181, BIO 201, BIO 201L, BIO 202, BIO 202L, BIO 205, BIO 205L (15 units)
- (CHM 130) or (CHM 151 and CHM 152), and (CHM 230 or CHM 235) (7-11 units)
- HA 240, HA 243 (6 units)
- HS 200 (3 units)
- NTS 135, NTS 157, NTS 250, NTS 335, NTS 356, NTS 407, NTS 415, NTS 425, NTS 435, NTS 445, NTS 450, NTS 457 (32 units)
- NTS 325W which meets the junior-level writing requirement (3 units)
- NTS 456C which meets the senior capstone requirement (4 units)
- (PSY 230 or STA 270) (3-4 units)
Students choosing to apply for (NDTR) certification must complete an internship. To enroll in the internship students must have:
- Junior Status or higher
- Cumulative 3.0 GPA
- Completed BIO 202, BIO 202L, CHM 230, and NTS 135 with grades of C or better.
- Application for certification approved by committee
Internship Option or Additional Electives (9 units):
- NTS 408
- Additional electives chosen in consultation with your advisor
Additional coursework is required, if, after you have met the previously described requirements, you have not yet completed a total of 120 units of credit.
You may take these remaining courses from any academic areas, using these courses to pursue your specific interests and goals. We encourage you to consult with your advisor to select the courses that will be most advantageous to you. (Please note that you may also use prerequisites or transfer credits as electives if they weren't used to meet major, minor, or liberal studies requirements.)
- PROGRAM FEE INFORMATION
Program fees are established by the Arizona Board of Regents (ABOR). A program fee of $150 per semester in students' Junior and Senior years has been approved for this program.
Be aware that some courses may have prerequisites that you must also take. For prerequisite information click on the course or see your advisor.
Bachelor of Science in Health Sciences:
Nutrition and FoodsThe Bachelor of Science in Health Sciences: Nutrition and Foods prepares students to understand and apply physical, biological, and chemical makeup of food (nutrients), how the body uses nutrients to impact health and disease, and, the process of food selection and preparation for maintenance or improvement of overall health, wellness, and performance. Undergraduate students proceed in the same degree Progression Plan. Students who wish to receive NDTR exam eligibility apply before or in their junior year and must qualify (3.0 cumulative GPA in all required NTS courses) and complete a 9 credit supervised experiential learning course in their last semester. See the NDTR Application. The NDTR requirements are met in the final two years of degree work. The Nutrition and Foods degree can also serve as a pre-health professional pathway for students preparing for entry into graduate nutrition programs, medical school, and physician assistant or similar programs.
- NAU Nutrition & Foods/NDTR degree prepares students to apply their knowledge in practical settings. Students evaluate and apply nutrition research to design interventions, counsel individuals and the public about nutrition; facilitate and support behavior change; advocate for sustainable food practices; and serve as a community nutrition resources.