Bachelor's Degrees

Nutrition Science – Applied Nutrition

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Overview

The B.S. in Applied Nutrition is designed to help students become qualified to consult or develop programming or public health initiatives on healthy eating and other health-related activities to improve quality of life and lower health care costs. [Note that many of these positions will still require a graduate degree and/or certification as a Registered Dietitian for eligibility.]

This major can also be appropriate for those interested in health professional programs such as Physician Assistants and Nursing.

Students entering as freshman who are interested in majoring in Nutrition will apply to the University’s Life Sciences First Year program.

For more information about this program, please contact our undergraduate academic adviser, Ms. April Morrison or the Nutrition undergraduate coordinator, Dr. Natalie Cooke.

Curriculum

Nutrition Science (BS): Applied Nutrition (11NTSBS-11NTSAN)

FRESHMAN YEAR
Fall Semester
Credit
Spring Semester
Credit
LSC 101 Critical Creative Thinking Life Sci
LSC 103 Exploring Opportunties Life Sci
BIO 181 Intro Bio: Ecol, Evol, Biodiversity
CH 101 Chemistry-A Molecular Science
CH 102 General Chemistry Lab
MA 121 Elements of Calculus or
MA 131 Calc for Life & Mgt Science
GEP Health & Exercise Studies
2
1
4
3
1
31
BIO 183 Intro Bio: Cellular & Molecular
NTR 301 Intro to Human Nutrition
ENG 101 Academic Writing Research
CH 221 Organic Chemistry I
CH 222 Organic Chemistry I Lab
4
3
4
3
1
SOPHOMORE YEAR
Fall Semester
Credit
Spring Semester
Credit
CH 223 Organic Chemistry II
CH 224 Organic Chemistry II Laboratory
ST 311 Introduction to Statistics
PSY 200 Intro to Psychology
FS 201 Intro to Food Science
Free/Minor Elective
3
1
3
3
3
3
BCH 351 Principles of Biochem
Nutrition Elective
Application Elective
GEP Interdisciplinary Perspectives
GEP Additional Breadth
4
3
3
3
3
JUNIOR YEAR
Fall Semester
Credit
Spring Semester
Credit
NTR 401 Advanced Nutrition & Metab
Nutrition Elective
Writing/Speaking Elective
GEP Social Science Elective
Free/Minor Elective
3
3
3
3
3
GN 311 Principles of Genetics
Nutrition Elective
Application Elective
Physiology Elective
GEP Health & Exercise Studies
4
3
3
3
1
SENIOR YEAR
Fall Semester
Credit
Spring Semester
Credit
MB 351 General Microbiology
MB 352 General Microbiology Lab
Nutrition Elective
Application Elective
GEP Humanities Elective
Free/Minor Elective
3
1
3
3
3
3
NTR 490 Capstone
Application Elective
GEP Humanities Requirement
Free/Minor Elective
4
3
3
3
Minimum Credit Hours Required for Graduation:
120

 

Course Descriptions

(See course catalog for prerequisites, restrictions, credit hours, and semesters offered)

NTR 220: Food and Culture

This course explores traditional food cultures around the world; highlighting foodways, flavor profiles, and commonly used ingredients. This course focuses on how and to what extent traditional foodways of US immigrants are impacted by the majority culture and how regional cuisines have been impacted by historical migration patterns. Students will examine their own food culture, biases, and how these impact personal interactions with others through a semester-long project. Food tastings and sensory experiences will expose students to a variety of global and US regional cuisines allowing students to compare and contrast flavor profiles and commonly used ingredients. Course is available to all majors.

NTR 301: Introduction to Human Nutrition

Functions, dietary sources, digestion and absorption, deficiencies and excesses of essential nutrients in humans; dietary guidelines; food labels; the study of diet-disease relationships; the role of diet in heart disease, diabetes, hypertension, osteoporosis; energy balance and weight control; dietary supplement regulation; diet and athletic performance.

NTR 330: Public Health Nutrition

Students will explore factors that affect the health and nutrition of the population as well as how those factors are identified, studied, and applied to improve health issues. Students will identify services and programs available to address nutrition and health issues. Students will analyze current events related to public health, evaluate nutrition related policy, and advocate for issues related to nutrition.

NTR 401: Advanced Nutrition and Metabolism

Nutritional biochemistry and physiology as it relates to establishment of nutrient requirements and Dietary Reference Intakes. Digestion, absorption, metabolism, storage, and excretion of nutrients and other markers of nutritional adequacy or excess with emphasis on micronutrients. Functions of nutrients, in bone muscle, blood, growth and development and communication. Credit will not be awarded for both NTR (FS) 401 and NTR (FS) 501.

NTR 410: Maternal and Infant Nutrition

Students will explore the current research, controversies, and biological mechanisms related to nutrition for women before, during, and after pregnancy, as well as for infants in utero and after birth.

NTR 415: Comparative Nutrition

Principles of nutrition, including the classification of nutrients and the nutrient requirements of and metabolism by different species for health, growth, maintenance and productive functions.

NTR 419: Human Nutrition and Chronic Disease

Current concepts regarding, and physiological bases of the roles of nutrition in the prevention and treatment of acute and chronic disease states in humans with emphasis on the process of scientific discovery, reading of original research and transformation of research findings to public policy.

NTR 420: Community Nutrition

This course exposes students to nutrition-related community programs, agencies, and activities. Through service-learning experiences, students will apply course material to teach nutrition in the community. Course topics will also cover behavior change models, educational pedagogies, and nutrition among diverse populations. Students are expected to provide their own transportation for the community service in the greater Raleigh area. Instructor consent required; Credit will not be given for both NTR 420 and NTR 520.

NTR 421: Life Cycle Nutrition

This course focuses on the physiologic changes and nutritional needs throughout the life cycle. Additionally, students will explore psychosocial and environmental influencers on food consumption and diet quality at each stage of life. Pregnancy and lactation, fetal development, infancy, early childhood, childhood, adolescence, young and middle adulthood, and geriatrics will be examined. Student will apply course content to real-world settings through individual and/or group service-learning projects.

NTR 454: Lactation, Milk and Nutrition

Nutritional properties of milk as a high-quality food with nutritional diversity. Principles of physiology, biochemistry and cell biology in the mammary gland. Procedures of milk production and milk collection for milk quality and nutrition. Human lactation vs. that of domestic animals. Impacts of biotechnology and food safety on dairy production.

NTR 490: Senior Capstone Experience in Nutrition

Students work in groups to complete research and service projects for community partners while gaining professional experiences in nutrition. Students will be expected to apply their knowledge and skills gained throughout their nutrition coursework to develop solutions to problems in public health and community nutrition. Students will complete comprehensive written and poster presentations about their work as a group, in addition to individual reflection(s) about their learnings. Students must provide their own transportation when visiting their community partner site. Students should complete this course in the last semester (or year) of their degree.

IDS 211: Eating through American History

Examination of cultural and scientific forces that have shaped our relationship with food. Science and politics of dietary recommendations. Influence, over time, of economic, social and political conditions on food preparation, preference and nutritional knowledge. Role of religion, family, tradition and personal experience in shaping eating attitudes and behaviors. Roles played only by women in American food culture.

Career Prospects

Nutrition Science graduates have career opportunities in public health, community nutrition, medical and research laboratories, as well as in pharmaceutical and food manufacturing companies. A degree in Nutrition can also prepare students for graduate careers in medicine, pharmacy, physical therapy and other health-related fields.

Examples of job titles and salary ranges are:

  • Community Nutritionist $37,000-$70,000
  • Wellness Health Coach $28,000-$58,000
  • Nutrition Scientist $55,000-$66,000
  • Public Health Specialist $30,000-$85,000
  • Extension Educator $40,000-$82,000

Financial Aid & Scholarships

A wide variety of financial support is available from the department, college and university.

Learn More

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Testimonials

“Deciding to pursue a nutrition degree at North Carolina State University was one of the best decisions I have ever made! Coming from a small town and an even smaller high school, I was tremendously overwhelmed and intimidated by the large campus at NCSU. However, becoming a part of the FBNS department, I felt like I became a part of an instant family. I am so grateful for the relationships I have developed with the faculty and staff in Schaub Hall, and for their willingness to go above and beyond to meet my needs. Because of what this program has given me over the past four years, I feel fully equipped with the knowledge, skills, and passion necessary to take my degree into the real world.” – Grace Ann Carroll, ’14

“The faculty and professors within the department not only care about my success in the classroom, but also my success as an individual going out into the workforce. The professors were always open to meeting with me if I did not understand a concept in class. I am so thankful for my experience with the FBNS!” – Rebecca Joy Houser, ’14

“Food is a language that all cultures understand, and nutrition is a tool that has allowed me to communicate across a wide spectrum of traditions and gain a deeper insight into the world around me. From exotic recipe tasting in Dr. Harris’s class to the flipped classroom model in Dr. Goodell and Dr. Cooke’s Community Nutrition class–I feel like a nutrition gladiator in training! Our department is unique because the knowledge that we have gained has allowed us to relate to diverse audiences and lead healthier lifestyles in the process.” – Asia Sternstein, ’15

“As a Nutrition Science Major I have had the opportunity to work with a variety of professionals in the field on nutrition.  Coming in as a freshman, I was not aware of the multitude of career paths within the discipline.  My favorite class I have taken as a student, was NTR 421 Nutrition in the Life Cycle, taught by Dr. Goodell. I have taken two classes with Dr. G, and I have never had a professor who has cared so intentionally about her students as Dr. G.” – Natalie Ford, ’15