This science-intensive program will provide 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, nutrition throughout the lifecycle and basic foods.
Students complete the Nutritional Sciences Minor with a sound base in nutrition education, health promotion and disease prevention, whether you join the work force or continue on to graduate school.
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 can have 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
AdmissionPrior to Fall 2017
These admission requirements are for students beginning the program prior to Fall 2017.
In order to be admitted to the Minor in Nutritional Sciences, you must complete the online application.
Fall 2017 and after
These admission to major requirements are for students beginning the program on or after September 5, 2017.
In order to be admitted to the Minor in Nutritional Sciences, you must meet the following admission criteria:
- 2.5 Cumulative GPA;
- Minimum grade of ‘C’ in the following Core Nutrition courses (or in progress):
- NUTR 110 :Intro to Food Principles & Preparation
- NUTR 235: Intro to Nutrition for Health Professions OR
BMS 232: Intro to Nutrition - NUTR 240: Nutrition for Exercise & Wellness
- NUTR 241: Why We Eat What We Eat: An Ecological Approach
- Completion of the online application.
When the criteria are met and the application accepted, the student will be admitted to the Nutritional Sciences Minor. Admission to the Minor is required to enroll in certain advanced Nutritional Sciences courses.
Curriculum
CurriculumPrior to Fall 2017
This curriculum is for students beginning the program prior to Fall 2017.
Core Courses (15 credits)
| Course | Offered* | Credits |
|---|---|---|
| NUTR 110: Introduction to Food Principles & Preparation | F/S | 3 |
| NUTR 235: Introduction to Nutrition for Health Professionals OR BMS 232: Introduction to Nutrition | F/S | 3 |
| NUTR 240: Nutrition for Exercise and Wellness | F/S | 3 |
| NUTR 241 (previously KIN 241): Why We Eat What We Eat: An Ecological Approach | F/SU* Based on adequate student enrollment | 3 |
| NUTR 245: Life Cycle Nutrition | S | 3 |
Advanced Courses (select 6 credits from the following)
| Course | Offered* | Credits |
|---|---|---|
| NUTR 355: Modifying Nutrition and Eating Behavior | S | 3 |
| NUTR 430: Advanced Nutrition and Metabolism | F | 4 |
| NUTR 435: Nutrition and Disease I | S | 3 |
| NUTR 550: Sports Nutrition | S | 3 |
| NUTR 555: Public Health Nutrition and Food Politics | F | 3 |
| KIN 573: Body Image: Health-Related Issues and Implications | S | 3 |
| KIN 574: Obesity and Weight Management | S | 3 |
| BMS 332: Clinical Nutrition | F/S/SU | 2 |
This list of courses may be modified by the Nutritional Sciences Program Committee as additional courses are developed.
*Class offerings are subject to change.
Due to the prerequisites for some of the advanced nutrition courses, you will need to have completed the following scientific foundations courses:
| Course | Credits |
|---|---|
| BIO SCI 150: Foundations of Biological Sciences I | 4 |
| BIO SCI 202: Anatomy & Physiology I | 4 |
| BIO SCI 203: Anatomy & Physiology II | 4 |
| CHEM 103: Survey of Biochemistry OR CHEM 501: Introduction to Biochemistry | 4 OR 3 |
Fall 2017 and after
This curriculum is for students beginning the program on or after September 5, 2017.
Core Courses (15 credits)
| Course | Offered* | Credits |
|---|---|---|
| NUTR 110: Introduction to Food Principles & Preparation | F/S | 3 |
| NUTR 235: Introduction to Nutrition for Health Professionals OR BMS 232: Introduction to Nutrition | F/S | 3 |
| NUTR 240: Nutrition for Exercise and Wellness | F/S | 3 |
| NUTR 241 (previously KIN 241): Why We Eat What We Eat: An Ecological Approach | F/SU* Based on adequate student enrollment | 3 |
| NUTR 245: Life Cycle Nutrition | S | 3 |
Advanced Courses (select 6 credits from the following)
| Course | Offered* | Credits |
|---|---|---|
| NUTR 210: Food Science | F/S | 3 |
| NUTR 350: Nutrition Communication and Education | F | 3 |
| NUTR 355: Modifying Nutrition and Eating Behavior | S | 2 |
| NUTR 430: Advanced Nutrition and Metabolism | F | 3 |
| NUTR 435: Nutrition and Disease | S | 3 |
| NUTR 550: Sports Nutrition | S | 3 |
| NUTR 555: Public Health Nutrition | F | 3 |
| NUTR/KIN 574: Obesity and Weight Management | S | 3 |
| BMS 332: Clinical Nutrition | F/S/SU | 2 |
This list of courses may be modified by the Nutritional Sciences Program Committee as additional courses are developed.
*Class offerings are subject to change.
Due to the prerequisites for some of the advanced nutrition courses, you will need to have completed the following scientific foundations courses:
| Course | Credits |
|---|---|
| BIO SCI 150: Foundations of Biological Sciences I | 4 |
| BIO SCI 202: Anatomy & Physiology I | 4 |
| BIO SCI 203: Anatomy & Physiology II | 4 |
| CHEM 103: Survey of Biochemistry OR CHEM 501: Introduction to Biochemistry | 4 OR 3 |
Graduation
GraduationPrior to Fall 2017
These graduation requirements are for students beginning the program prior to Fall 2017.
Graduation with the Minor in Nutritional Sciences is dependent upon:
- Maintenance of a 2.75 cumulative GPA without repeating more than 3 of the courses considered Core, Advanced, or Scientific Foundations coursework;
- Completion of 21 credits of coursework with no grade lower than a “C” in core and advanced nutrition courses, as well as the scientific foundation courses.
Fall 2017 and after
These graduation requirements are for students beginning the program on or after September 5, 2017.
Graduation with the Minor in Nutritional Sciences is dependent upon:
- Maintenance of a 2.5 cumulative GPA;
- Completion of 21 credits of coursework with no grade lower than a “C”;
- Satisfaction of published prerequisites of all selected courses.