The University of Wisconsin-Milwaukee (UWM) Minor in Nutritional Sciences is a science-intensive program that gives you the opportunity to study food and nutrients, their physiological functions, normal nutritional requirements, and the myriad of influences on food choice and eating behavior throughout the life cycle.

In addition to sharpening the scientific and technical knowledge and skills essential to nutritional sciences, you will develop critical thinking and professional communication skills through courses in nutrition education, nutrition and wellness, health promotion, and disease prevention.

Why choose us?

• Our Nutritional Sciences Program combines a well-rounded curriculum in nutrition with many opportunities for experiential learning in the Milwaukee community.
• You’ll benefit from small class sizes and personal attention from our dedicated faculty.
• You will gain hands-on experience developing and teaching food demos, nutrition classes, and nutrition programs to community, staff, and students on campus and in the community.
• Cooperative endeavors with UWM’s University Recreation, Athletics and academic programs enhance your experience.

What can you do with a Minor in Nutritional Sciences?

The Minor in Nutritional Sciences is a great fit for anyone working in or studying a field that has a relationship with food. It will enhance the credentials of anyone aspiring to work in:

• The food services or processing industry
• Nutrition and health
• Social work
• Nursing
• Medical fields (general)
• Education
• Any career where food is made, distributed and appreciated

Upon completion of the Minor in Nutritional Sciences, you will be able to

• Describe the relationship between food and nutrients in human health and well-being;
• Discuss the function, physiology, dietary sources, and symptoms and consequences of deficiency and toxicity for macro- and micronutrients;
• Apply nutrition principles to the human life cycle: nutrient functions, needs, sources, and alterations during pregnancy, lactation, growth and development, maturation, and aging;
• Examine the multiple levels of influence (i.e., intrapersonal, interpersonal, institutional/organizational, community, political, and cultural) that shape food choice and eating behavior;
• Apply scientific principles of basic food chemistry in examining food’s physical aspects and preparation; and
• Apply biological and biochemical principles to the understanding of the human digestion and metabolism of macro- and micronutrients.

Admission

Curriculum

Graduation