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 Learning 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

For general information on the admissions process, please refer to the Admissions section in this catalog. The information below refers only to the Nutrition undergraduate program.

Prerequisites

Entering undergraduates must have at least a 2.50 cumulative GPA with a grade of C or better in all basic proficiency and science requirement courses. Prior to enrolling, students must have completed 90 quarter credits (60 semester credits), including a minimum number of credits in the basic proficiency, science and general education categories. Surplus credits not used to satisfy basic proficiency or science requirements may be applied to the appropriate general education requirements.

Note: Students may apply to the program while completing prerequisite coursework.

Basic Proficiency and Science Requirements
English Literature and Composition 9 quarter credits
General Psychology 3 quarter credits
College Algebra or Statistics
4 quarter credits
General Chemistry I & II(science-major level with lab) 8 quarter credits
General Cell Biology (science-major level with lab) 4 quarter credits
Introductory Nutrition1 5 quarter credits
Public Speaking  3 quarter credits 

1The nutrition course must include macro- and micronutrients, lifecycle, and physical activity.

General Education Requirements
Natural Science   8 quarter credits
Arts and Humanities 15 quarter credits
Social Sciences 15 quarter credits
Electives 16 quarter 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 grade point average 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

BC3123Organic Chemistry for Life Sciences Lecture/Lab

6

BC3161Anatomy and Physiology 1 Lecture/Lab

3

TR4103Whole Foods Production

3

TR4118Cultural Perspectives on Foods

2

Total Credit Hours:14

Winter

BC3162Anatomy and Physiology 2 Lecture/Lab

3

BC4117Biochemistry for Life Sciences 1 Lecture/Lab

5

TR3105Introduction to the Scientific Method

1

TR3111Nutrition Throughout Life

3

TR3115Introduction to Food Science

2

Total Credit Hours:14

TR3105 is also offered spring quarter, online course.

Spring

BC3163Anatomy and Physiology 3 Lecture/Lab

4

BC4140Biochemistry for Life Sciences 2

4

EX3105Physical Activity and Wellness

2

TR3120Experimental Foods Lecture and Lab

5

Total Credit Hours:15

Senior Year (Year II)

Fall

PS3601Psychology of Nourishment

3

TR4107Advanced Nutrition Principles 1

4

TR4805Nutrition Education Practicum

2

Total Credit Hours:9

TR4805 may be taken in any quarter except summer during year two.

Winter

TR4100Introduction to Research Methods

3

TR4108Advanced Nutrition Principles 2

2

TR4113Nutritional Supplements and Herbs

3

TR4205Nutrition Analysis and Assessment

3

Total Credit Hours:11

Spring

TR4117Nutrition, Physical Activity and Disease

5

TR4126Community Nutrition/Nutrition Education

5

TR4140Ecological Aspects of Nutrition

2

Total Credit Hours:12

Elective Requirements

Total Credit Hours:15

Of the 15 elective credits required, students must take a minimum of 6 elective credits in nutrition program courses.

Total Requirements

Total Core Course Credits  75
Total Elective Credits  15
Total Requirements  90

Curriculum and course changes in the 2017-2018 Bastyr University Catalog are applicable to students entering during the 2017-2018 academic year. Please refer to the appropriate catalog if interested in curriculum and courses required for any other entering year.