Begin Date: Summer Session 1998
End Date: Spring Semester 1999
PROFESSOR JOHN MILNER, Head of the Department
The study of nutrition involves an in-depth knowledge of the physiological and biochemical aspects of nutrition and the role of social and economic factors as determinants of nutrition practices and their effect on physical wellbeing.
The student may select the Applied Nutrition option and apply knowledge of nutrition and human behavior to improve the nutritional status of individual and communities or apply nutrition principles and counseling skills to medical problems for a specialization in Medical Dietetics. Other emphases in nutrition education and communications, nutrition and food science, or nutrition and exercise science are possible within the Applied option. The Nutrition Science option emphasizes the laboratory aspects of nutrition and is recommended for students preparing for careers in laboratory-based research, dentistry, and medicine. All students in the Applied Nutrition option satisfy the current requirement to apply a dietetic internship or approved pre-professional practice program (AP4). Students who will graduate with a degree in Nutrition Science and who are interested in meeting these requirements should select all of the approved courses to meet the requirements of the American Dietetic Association. A list of courses recommended for developing a specific competence within each option or to meet the academic requirements for a dietetic internship or an AP4 program is available from the department office.
For the B.S. degree in Nutrition, a minimum of 130 credits is required.
APPLIED NUTRITION OPTION: This option integrates knowledge of psychology, anthropology, and sociology with nutrition and emphasizes the study of eating behaviors and their relationship to nutritional status. Graduates of this option usually work in community agencies, the food industry, schools, clinics, hospitals, wellness centers, and private practice or continue to graduate study.
NUTRITION SCIENCE OPTION: This option emphasizes laboratory research and incorporates knowledge from chemistry, physiology, and physics. This option usually leads to a career in laboratory research in the pharmaceutical or food industry, government, or academia. Students wishing to enter medicine, dentistry, or other health-related professions or continue to graduate study should check with an adviser for appropriate selection of supporting courses as early as possible. (In addition to the specific courses listed here, students in the Nutrition Science option must have completed 6 credits from courses offered in the College of Health and Human Development and outside the Department of Nutrition to satisfy graduation requirements. The students in the Nutrition Science option also must have completed 3 credits of courses with a DF designation to satisfy graduation requirements.)
NUTRITION MINOR: Students must take NUTR 251 GHS(3), 358(1); 445(3), and 446(3); and 8 credits from NUTR courses for a total of 18 credits (at least 6 credits must be at the 400 level).
Scheduling Recommendation by Semester Standing given like (Sem:1-2)
GENERAL EDUCATION: 46 credits
(Of these 46 credits, 22 credits in the Applied Nutrition option and 16 credits in the Nutrition Science option are included in the REQUIREMENTS FOR THE MAJOR)
(See description of General Education in front of Bulletin.)
ELECTIVES: 12 credits
REQUIREMENTS FOR THE MAJOR: 88 or 94 credits
(This includes 16 or 22 credits of General Education courses for the Nutrition Science and Applied options, respectively: 6 credits of GQ courses; 9 credits of GN courses; 1 credit of GHS courses. In addition, for the Applied Nutrition option, the 94 credits include 6 credits of GS courses.)
COMMON REQUIREMENTS FOR THE MAJOR (ALL OPTIONS): 38 credits
PRESCRIBED COURSES (38 credits)
BIOL 141 GN(3), CHEM 012 GN(3), 034(3), NUTR 251 GHS(3) (Sem: 1-4)
STAT 200 GQ(4) (Sem: 3-4)
B M B 101(3), NUTR 120(3), 358(1), 445(3) (Sem: 5-6)
NUTR 446(3), 451(3) (Sem: 5-6)
NUTR 452(3), 490W(3) (Sem: 7-8)
REQUIREMENTS FOR THE OPTION: 50 or 56 credits
APPLIED NUTRITION OPTION: 56 credits
PRESCRIBED COURSES (23 credits)
HR&IM 100(3), MICRB 106 GN(3), 107 GN(1) (Sem: 3-4)
NUTR 360(2), CMPSC 203 GQ(4) (Sem: 3-6)
HR&IM 330(3), NUTR 456(2) (Sem: 5-6)
NUTR 370(1), 400(1), 453(3) (Sem: 7-8)
ADDITIONAL COURSES (12 credits)
ECON 002 GS(3), 004 GS(3), or 014 GS(3); PSY 002 GS(3) or SOC 001 GS(3) (Sem: 1-2)
HR&IM 365(3) or MGMT 321(3) (Sem: 3-6)
NUTR 421 DF(3) or 430 DF(3) (Sem: 5-6)
SUPPORTING COURSES AND RELATED AREAS (21 credits)
Select 21 credits, in consultation with adviser, from University-wide offerings that provide relevance to this option. See program list of recommended courses (at least 6 credits must be at the 400 level) (Sem: 3-8)
NUTRITION SCIENCE OPTION: 50 credits
PRESCRIBED COURSES (26 credits)
CHEM 013 GN(3), 014 GN(1), 015 GN(1) (Sem: 1-2)
BIOL 142(1), MATH 140 GQ(4) (Sem: 1-4)
MICRB 201(3), 202(2) (Sem: 3-4)
B M B 102(1), CHEM 035(3), PHYS 215 GN(4) (Sem: 3-6)
NUTR 454(3) (Sem: 7-8)
SUPPORTING COURSES AND RELATED AREAS (24 credits)
Select 24 credits, in consultation with adviser, from University-wide offerings that provide relevance to this option. See program list of recommended courses (at least 6 credits must be at the 400 level) (Sem: 3-8)
 A student enrolled in this major must receive a grade of C or better, as specified in Senate Policy 82-44.
The Pennsylvania State University ©1998
The University reserves the right to change the requirements and regulations listed here and to determine whether a student has satisfactorily met its requirements for admission or graduation, and to reject any applicant for any reason the University determines to be material to the applicant's qualifications to pursue higher education. Nothing in this material should be considered a guarantee that completion of a program and graduation from the University will result in employment.
Last Revised by the Department: Summer Session 1998
Blue Sheet Item #: 26-04-024
Review Date: 6/3/99 (General Education Update)