Human Clinical Nutrition Minor

The minor in human nutrition is designed to provide students with a background in nutrition to enhance their knowledge of healthcare principles.  Students learn basic concepts of human nutrition and the relationships between nutrition, health, and disease across the lifespan.  The minor offers students required coursework to apply for graduate programs in clinical nutrition or apply principles to future healthcare practice.

Required courses (18 credits):
BI 206/208 Anatomy & Physiology I with lab (4 cr)
Lecture on the investigation of the tissues, skeletal, muscular, and nervous systems. This section is for students interested in athletic training, exercise science, physical therapy, occupational therapy, or physician assistant programs. This course does not count as a Biology elective in the major or minor. Three hours of lecture per week. A prerequisite to BI 207. Prerequisite: Pre: BI-111 BI 113

BI 207/209 Anatomy & Physiology II with lab (4 cr)
Lecture involves the investigation of endocrine, cardiovascular, lymphatic, respiratory, digestive, urinary, and reproductive systems. This section is for students interested in athletic training, exercise science, physical therapy, occupational therapy, human movement, or physician assistant programs. This course can count as a Biology elective in the major or minor. Three hours of lecture per week. Prerequisite: Pre: BI-206 and BI-208

CH 341 Biochemistry I with lab (4 cr)*
Covers chemical and physiological properties of carbohydrates, lipids, amino acids, proteins, enzymes, and nucleic acids. Explores metabolic pathways and enzymology. Two 75-minute lectures per week.

HS 308 Fundamentals of Nutrition (3 cr)
This course presents the fundamental scientific principles of human nutrition. Students will learn the components of a healthy diet, understand the major nutrition requirements and problems that affect individuals and populations throughout the life cycle, and understand the scientific basis for nutritional recommendations for health and to prevent disease.

HS 342 Applied Nutrition (3 cr)
This course teaches students to understand how key nutrients (carbohydrates, lipids, proteins, vitamins, minerals, and water) affect health, disease, energy balance, and weight control. Students will learn the impact culture has on health and food choices, and how to apply components of good nutrition within these limitations.  Other barriers to healthy nutrition are covered.

*Nursing Students can take either CH 341/343 or CH 117/119
CH 117 General, Organic & Biochemistry: An Overview
Designated for nursing students, this course previews the principles of general chemistry, followed by a survey of organic chemistry. An overview of biochemistry and biomolecules and a study of metabolism and its regulation are presented. Two 75-minute class periods per week.