| NOTE: | The information in this file matches the corresponding print edition. More current information may be found at www.asu.edu/aad/catalogs/. |
Professors: Johnston, Vaughan
Assistant Professors: Hampl, Hutchins, Winham, Woolf
Lecturers: Dixon, Hall
The B.S. degree in Nutrition offers three concentrations: dietetics, human nutrition, and food and nutrition management. The dietetics concentration provides students with a comprehensive range of nutrition, foods, and science courses that meet the academic (didactic) requirements necessary to become a registered dietitian. This concentration has been granted full accreditation as a Didactic Program in Dietetics (DPD) by the Commission on Accreditation for Dietetics Education of the American Dietetic Association. Graduates of a DPD may apply for Dietetic Internships to establish eligibility to write the Dietetic Registration examination.
The human nutrition concentration provides a sound foundation in the basic sciences and nutrition, but no food service courses are required. This program is often used by students who, while not seeking the credential of Registered Dietitian, are working towards a career in nutrition research or completing a premedical/predental program of study. The food and nutrition management concentration provides a number of nutrition, foods, and business courses and is offered to students with an interest in food production, nutrition program management, and food/nutrition marketing.
Accreditation. The B.S. degree in Nutrition with a concentration in dietetics has been granted full accreditation as a Didactic Program in Dietetics (DPD) by the Commission on Accreditation for Dietetics Education of the American Dietetic Association. For more information, call 312/899-0040, or write
Dietetics Concentration. The following NTR courses are required of all students in the dietetics concentration:
| NTR 142 | Applied Food Principles (3) |
| NTR 150 | Introduction to Professions in Nutrition and Dietetics (1) |
| NTR 241 | Human Nutrition (3) |
| NTR 340 | Applications in Human Nutrition (3) |
| NTR 341 | Introduction to Planning Therapeutic Diets (3) |
| NTR 343 | Food Service Purchasing (3) |
| NTR 344 | Nutrition Services Management L (3) |
| NTR 350 | Nutrition Counseling (3) |
| NTR 400 | Nutrition and Health Promotion (3) |
| NTR 440 | Advanced Human Nutrition I (3) |
| NTR 441 | Advanced Human Nutrition II (3) |
| NTR 444 | Medical Nutrition Therapy (3) |
| NTR 445 | Quantity Food Production (3) |
| NTR 446 | Human Nutrition Assessment Lecture/Laboratory (3) |
| NTR 448 | Community Nutrition L (3) |
| Total: 43 |
In addition to the required NTR courses, the following related courses are required to complete the academic requirements of the Didactic Program in dietetics:
| BCH 361 | Principles of Biochemistry (3) |
| BCH 367 | Elementary Biochemistry Laboratory (1) |
| BIO 201 | Human Anatomy and Physiology I SG (4) |
| BIO 202 | Human Anatomy and Physiology II (4) |
| CHM 113 | General Chemistry SQ (4) |
| CHM 116 | General Chemistry SQ (4) |
| CHM 231 | Elementary Organic Chemistry SQ1 (3) |
| CHM 235 | Elementary Organic Chemistry Laboratory SQ1 (1) |
| MIC 205 | Microbiology SG2 (3) |
| MIC 206 | Microbiology Laboratory SG2 (1) |
| Statistics course (3) | |
| Technical writing course (3) | |
| Total: 34 | |
| 1 | Both CHM 231 and 235 must be taken to secure SQ credit. |
| 2 | Both MIC 205 and 206 must be taken to secure SG credit. |
Additional supporting courses in the social sciences are required for completion of the DPD and must be selected in consultation with the Nutrition academic advisor.
Human Nutrition Concentration. The following NTR courses are required of all students in the human nutrition concentration:
| NTR 142 | Applied Food Principles (3) |
| NTR 241 | Human Nutrition (3) |
| NTR 340 | Applications in Human Nutrition (3) |
| NTR 341 | Introduction to Planning Therapeutic Diets (3) |
| NTR 440 | Advanced Human Nutrition I (3) |
| NTR 441 | Advanced Human Nutrition II (3) |
| NTR 444 | Medical Nutrition Therapy (3) |
| NTR 446 | Human Nutrition Assessment Lecture/Laboratory (3) |
| Total: 24 |
An additional six semester hours from the Department of Nutrition are required to complete this concentration. A maximum of three semester hours of Independent Study may be used to satisfy this requirement. Students select these courses in consultation with the Nutrition academic advisor.
In addition to the required NTR courses, the following related courses are required in order to complete the academic requirements of this concentration:
| BCH 361 | Principles of Biochemistry (3) |
| BCH 367 | Elementary Biochemistry Laboratory (1) |
| BIO 201 | Human Anatomy and Physiology I SG (4) |
| BIO 202 | Human Anatomy and Physiology II (4) |
| CHM 113 | General Chemistry SQ (4) |
| CHM 116 | General Chemistry SQ (4) |
| CHM 231 | Elementary Organic Chemistry SQ1 (3) |
| CHM 235 | Elementary Organic Chemistry Laboratory SQ1 (1) |
| MIC 205 | Microbiology SG2 (3) |
| MIC 206 | Microbiology Laboratory SG2 (1) |
| Total: 28 |
| 1 | Both CHM 231 and 235 must be taken to secure SQ credit. |
| 2 | Both MIC 205 and 206 must be taken to secure SG credit. |
Food and Nutrition Management Concentration. The following NTR courses are required of all students in the food and nutrition management concentration:
| NTR 100 | Introductory Nutrition (3)
or NTR 241 Human Nutrition (3) |
| NTR 142 | Applied Food Principles (3) |
| NTR 300 | Computer Applications in Nutrition CS (3) |
| NTR 343 | Food Service Purchasing (3) |
| NTR 344 | Nutrition Services Management L (3) |
| NTR 345 | Development of Healthy Cuisines (3) |
| NTR 351 | Nutrition and Health Communications (3) |
| NTR 401 | Professional Practice in Food Service Management (3) |
| NTR 445 | Quantity Food Production (3) |
| Total: 27 |
An additional three semester hours from the Department of Nutrition are required to complete this concentration. A maximum of three semester hours of Independent Study may be used to satisfy this requirement. Students select these courses in consultation with the Nutrition academic advisor.
In addition to the required NTR courses, the following related courses are required to complete the academic requirements of this concentration:
| CHM 101 | Introductory Chemistry SQ (4) |
| MIC 205 | Microbiology SG1 (3) |
| MIC 206 | Microbiology Laboratory SG1 (1) |
| Business or technical writing course (3) | |
| Management (AGB 310, or BUS 301, or COB 380, or MGT 300, 380, or 394) (3) | |
| Marketing (AGB 320, COB 382, or MKT 300 or 394) (3) | |
| Other agribusiness or business courses2 (6) | |
| Total: 23 | |
| 1 | Both MIC 205 and 206 must be taken to secure SG credit. |
| 2 | Courses taken to fulfill the final six credit business requirement should be taken from courses with the following prefixes: ACC, AGB, BUS, COB, CIS, CSE, ECN, FIN, GBS, HSA, IBS, MGT, MKT, QBA, SCM, and TWC. Students select these courses in consultation with the Nutrition academic advisor. |
The faculty of the Department of Nutrition also offers minors in Food and Nutrition Management and Human Nutrition, each requiring 18 semester hours. At least 12 of the 18 must be in upper-division courses.
Food and Nutrition Management. The Food and Nutrition Management minor requires that students take the following courses:
| NTR 100 | Introductory Nutrition (3
or NTR 241 Human Nutrition (3) |
| NTR 142 | Applied Food Principles (3) |
| NTR 300 | Computer Applications in Nutrition CS (3) |
| NTR 343 | Food Service Purchasing (3) |
| NTR 344 | Nutrition Services Management L (3) |
| NTR 445 | Quantity Food Production (3) |
| Total: 18 |
Human Nutrition. . The Human Nutrition minor requires that students take the following courses:
| NTR 241 | Human Nutrition (3) |
| NTR 340 | Applications in Human Nutrition (3) |
| NTR 341 | Introduction to Planning Therapeutic Diets (3) |
| NTR 440 | Advanced Human Nutrition I (3) |
| NTR 441 | Advanced Human Nutrition II (3) |
| NTR 444 | Medical Nutrition Therapy (3) |
| Total: 18 |
Additional upper-division (or graduate) courses may be selected from among the following:
| NTR 346 | Sports Nutrition (3) |
| NTR 348 | Cultural Aspects of Food C (3) |
| NTR 350 | Nutrition Counseling (3) |
| NTR 351 | Nutrition and Health Communications (3) |
| NTR 446 | Human Nutrition Assessment Lecture/Laboratory (3) |
| NTR 448 | Community Nutrition L (3) |
| NTR 450 | Nutrition in the Life Cycle I SB (3) |
| NTR 451 | Nutrition in the Life Cycle II (3) |
Concentrations in (1) food and nutrition management and (2) human nutrition are available under the Bachelor of Interdisciplinary Studies (B.I.S.) degree, a program intended for the student who has academic interests that might not be satisfied with existing majors. Building on two academic concentrations (or one double concentration) and an interdisciplinary core, students in the B.I.S. program take active roles in creating their educational plans and defining their career goals. For more information, see Division of Undergraduate Academic Services, “Bachelor of Interdisciplinary Studies.”
Food Service Management Concentration. The B.A.S. degree with a concentration in food service management is designed to complement and enhance the educational preparation of students holding an A.A.S. degree from a regionally accredited U.S. postsecondary educational institution. The concentration is particularly designed for students holding an A.A.S. degree in culinary or hospitality science. The degree prepares students for careers in food production, service, management, and marketing. With additional education and/or professional training, students may also become credentialed as certified dietary managers, school food service and nutrition specialists, or registered sanitarians.
Admission. Admission to the B.A.S. degree program is restricted to students holding an A.A.S. degree from a regionally accredited U.S. postsecondary educational institution. A GPA of 2.00 or higher is required for all resident applicants and a 2.50 is required for nonresident applicants.
Degree Requirements. The B.A.S. degree consists of 60 semester hours of upper-division (300 level and above) courses, with 30 hours in residence. A total of 120 semester hours are required for graduation.
| A.A.S. degree (60) | |
| Assignable credit (6) | |
| B.A.S. core (15) | |
| General Studies (19) | |
| Concentration (20) | |
| Total: 120 | |
General Studies Curriculum. The B.A.S. curriculum builds on the general education content of the A.A.S. degree. Additional General Studies (L, CS, and awareness areas) are met with courses in the core or concentration. General Studies courses focus on contextual learning.
| L (3) | |
| MA (3) | |
| HU (3) | |
| HU/SB (3) | |
| SB (3) | |
| SG (4) | |
| Total: 19 | |
| NTR 300 | Computer Applications in Nutrition CS (3) |
| NTR 343 | Food Service Purchasing (3) |
| NTR 344 | Nutrition Services Management L (3) |
| NTR 345 | Development of Healthy Cuisines (3) |
| NTR 348 | Cultural Aspects of Food C (3) |
| NTR 401 | Professional Practice in Food Service Management (3) |
| NTR 445 | Quantity Food Production (3) |
| Marketing course (3) | |
| NTR electives (6) | |
| Statistics course (3) | |
| Technical communications course (3) | |
| Total: 36 | |
Assignable Credit. Assignable credit offers students the flexibility within the curriculum to take the prerequisite courses needed for success. It also allows students to take additional technical electives. The courses are determined by the student and the advisor.
| Nutrition (NTR) Courses |
| Omnibus Courses: See omnibus courses that may be offered. |
| Page Last Updated:
November 16, 2005 | Visits to this page: |