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.
Transfer students who have attended a regionally accredited college or university and completed an Associate of Arts, Associate of Science, DTA (WA), the IGETC (CA), CSU Breadth (CA) or Associate Degree for Transfer (CA) prior to enrolling at Bastyr, will satisfy the General Education requirements. Please note: students must also complete prerequisites specific to their major. Students who have not completed one of the above degrees will have their courses articulated for general education credit on a course by course basis.
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 1 & 2 (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 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 |
| Total Credit Hours: | 13 |
Senior Year (Year II)
Fall
| EX3105 | Physical Activity and Wellness | 2 |
| PS3601 | Psychology of Nourishment | 3 |
| TR4105 | Advanced Nutrition Principles: Macronutrients | 3 |
| TR4805 | Nutrition Education Practicum | 2 |
| Total Credit Hours: | 10 |
TR4805 may be taken in any quarter except summer during year two.
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 |
| Total Credit Hours: | 12 |
Elective Requirements
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 2019-2020 Bastyr University Catalog are applicable to students entering during the 2019-2020 academic year. Please refer to the appropriate catalog if interested in curriculum and courses required for any other entering year.