Bachelor of Science in Nutrition (Wellness)
Website: https://twu.edu/nutrition-food-sciences/undergraduate-programs/bs-in-nutrition-wellness/
The Bachelor of Science in Nutrition (Wellness) program provides students with nutritional knowledge that will allow the individual to assist others in reducing the risk of chronic disease through educational and behavioral approaches. In addition to core nutrition courses, students take courses in Health Studies, allowing graduates to effectively inform individuals, communities, and organizations about wellness. Graduates seek employment in health education, community health programs, school health programs, corporate wellness programs, insurance companies, and fitness centers. Studies focus on qualifying students to obtain the Certified Health Education Specialist certification (CHES), which is often required for positions in public health.
Marketable Skills
Defined by the Texas Higher Education Coordinating Board's 60x30 Strategic Plan as, "Those skills valued by employers that can be applied in a variety of work settings, including interpersonal, cognitive, and applied skills areas. These skills can be either primary or complementary to a major and are acquired by students through education, including curricular, co-curricular, and extracurricular activities."
- Identify and apply safety guidelines.
- Analyze and interpret blood profile data as it relates to specific health issues or concerns.
- Read, understand, and present interpretations of scientific literature in the field to a lay audience and health care clients.
- Apply food systems administration concepts in decision-making processes.
- Function as a part of an overall health team.
- Give or follow instructions to and from others.
- Work effectively on team presentations.
Degree Requirements
Total Semester Credit Hours (SCH): 120
Major: 57 SCH
Program Code: NUTRITION.BS.WELL CIP Code: 30.1901.00
Texas Core Curriculum
| Code | Title | SCHs |
|---|---|---|
| ENG 1013 | Composition I | 3 |
| ENG 1023 | Composition II | 3 |
| Mathematics | 3 | |
| Life & Physical Sciences | 6 | |
| Language, Philosophy, & Culture | 3 | |
| Creative Arts | 3 | |
| HIST 1013 | History of the United States, 1492-1865 | 3 |
| HIST 1023 | History of the United States, 1865 to the Present | 3 |
| POLS 2013 | U.S. National Government | 3 |
| POLS 2023 | Texas Government | 3 |
| Social & Behavioral Sciences | 3 | |
| CAO: Women's Studies | 3 | |
| CAO: First Year Seminar, Wellness or Mathematics | 3 | |
| Total SCHs | 42 | |
Courses Required for Major
| Code | Title | SCHs |
|---|---|---|
| NFS 1302 & NFS 1301 | Food Preparation Principles and Food Preparation Principles Laboratory | 3 |
| NFS 2323 | Introduction to Nutrition | 3 |
| NFS 3033 | Nutrition throughout the Life Cycle | 3 |
| NFS 3043 | Community Nutrition | 3 |
| NFS 3083 | Nutritional Biochemistry | 3 |
| NFS 3101 | Advanced Nutrition Laboratory | 1 |
| NFS 3173 | Culture and Food | 3 |
| NFS 3323 & NFS 3321 | Food Science and Food Science Laboratory | 4 |
| NFS 4303 | Advanced Nutrition: Macronutrients | 3 |
| NFS 4313 | Advanced Nutrition: Micronutrients | 3 |
| NFS 4601 | Literature in Nutrition and Food Science Seminar | 1 |
| NFS 4943 | Trends and Controversies in Nutrition and Food Sciences | 3 |
| HS 1363 | Introduction to Public Health | 3 |
| HS 2013 | Health Communications | 3 |
| HS 3053 | Community Health Assessment | 3 |
| HS 3303 | Program Planning and Evaluation | 3 |
| HS 3413 | Epidemiology | 3 |
| HS 4573 | Occupational Risk Assessment | 3 |
| HS 4743 | Needs Assessment, Planning, and Evaluation for Health Professionals | 3 |
| HS Elective (see advisor for CHES eligibility) | 3 | |
| Total SCHs | 57 | |
Departmental Requirements
| Code | Title | SCHs |
|---|---|---|
| BIOL 1113 & BIOL 1111 | Principles of Biology I and Principles of Biology I Laboratory (may be applied from core) | 4 |
| CHEM 1013 & CHEM 1011 | Introductory Chemistry and Introductory Chemistry Laboratory (may be applied from core) | 4 |
| CHEM 1023 & CHEM 1021 | Introduction to Organic and Physiological Chemistry and Introduction to Organic and Physiological Chemistry Laboratory | 4 |
| MATH 1703 | Elementary Statistics I (may be applied from core) | 3 |
| NFS 2033 & NFS 2031 | Food Microbiology and Food Microbiology Laboratory | 4 |
| PSY 1013 | Introduction to General Psychology (may be applied from core) | 3 |
| ZOOL 2013 & ZOOL 2011 | Human Anatomy and Physiology I and Human Anatomy and Physiology I Laboratory | 4 |
| ZOOL 2023 & ZOOL 2021 | Human Anatomy and Physiology II and Human Anatomy and Physiology II Laboratory | 4 |
| Total SCHs | 30 | |
Recommended Plan of Study
| First Year | |||
|---|---|---|---|
| Fall | TCCN | SCHs | |
| NFS 1302 & NFS 1301 | Food Preparation Principles and Food Preparation Principles Laboratory | 3 | |
| ENG 1013 | Composition I | ENGL 1301 | 3 |
| HIST 1013 | History of the United States, 1492-1865 | HIST 1301 | 3 |
| PSY 1013 | Introduction to General Psychology | PSYC 2301 | 3 |
| Select 3 SCH from the following | 3 | ||
| Health and Wellbeing: Enhancing Personal Wellness and Learning Frameworks: First-Year Seminar (required for first year students) | PHED 1338 & EDUC 1100, EDUC 1200, EDUC 1300 | ||
| Health and Wellbeing: Enhancing Personal Wellness and Fitness and Health Laboratory | PHED 1338 & PHED 1164 | ||
Core Approved Mathematics | |||
| SCHs | 15 | ||
| Spring | TCCN | ||
| NFS 2323 | Introduction to Nutrition | BIOL 1322 | 3 |
| BIOL 1113 & BIOL 1111 | Principles of Biology I and Principles of Biology I Laboratory | BIOL 1406 & BIOL 1106 | 4 |
| ENG 1023 | Composition II | ENGL 1302 | 3 |
| HIST 1023 | History of the United States, 1865 to the Present | HIST 1302 | 3 |
| HS 1363 | Introduction to Public Health | 3 | |
| SCHs | 16 | ||
| Second Year | |||
| Fall | TCCN | ||
| CHEM 1013 & CHEM 1011 | Introductory Chemistry and Introductory Chemistry Laboratory | CHEM 1305 & CHEM 1106 | 4 |
| POLS 2013 | U.S. National Government | GOVT 2305 | 3 |
| HS 2013 | Health Communications | 3 | |
| MATH 1703 | Elementary Statistics I | MATH 1342 | 3 |
| Mathematics Core | 3 | ||
| SCHs | 16 | ||
| Spring | TCCN | ||
| CHEM 1023 & CHEM 1021 | Introduction to Organic and Physiological Chemistry and Introduction to Organic and Physiological Chemistry Laboratory | CHEM 1307 & CHEM 1107 | 4 |
| POLS 2023 | Texas Government | GOVT 2306 | 3 |
| HS 3053 | Community Health Assessment | 3 | |
| ZOOL 2013 & ZOOL 2011 | Human Anatomy and Physiology I and Human Anatomy and Physiology I Laboratory | BIOL 2401 & BIOL 2101 | 4 |
| SCHs | 14 | ||
| Third Year | |||
| Fall | TCCN | ||
| NFS 3033 | Nutrition throughout the Life Cycle | 3 | |
| NFS 3043 | Community Nutrition | 3 | |
| HS 3303 | Program Planning and Evaluation | 3 | |
| Multicultural Women's Studies | 3 | ||
| ZOOL 2023 & ZOOL 2021 | Human Anatomy and Physiology II and Human Anatomy and Physiology II Laboratory | BIOL 2402 & BIOL 2102 | 4 |
| SCHs | 16 | ||
| Spring | TCCN | ||
| NFS 3083 | Nutritional Biochemistry | 3 | |
| NFS 3173 | Culture and Food | 3 | |
| HS 3413 | Epidemiology | 3 | |
| NFS 2033 & NFS 2031 | Food Microbiology and Food Microbiology Laboratory | 4 | |
| HS Elective | 3 | ||
| SCHs | 16 | ||
| Fourth Year | |||
| Fall | TCCN | ||
| NFS 3323 & NFS 3321 | Food Science and Food Science Laboratory | 4 | |
| NFS 4303 | Advanced Nutrition: Macronutrients | 3 | |
| NFS 3101 | Advanced Nutrition Laboratory | 1 | |
| NFS 4601 | Literature in Nutrition and Food Science Seminar | 1 | |
| HS 4573 | Occupational Risk Assessment | 3 | |
| Creative Arts Core | 3 | ||
| SCHs | 15 | ||
| Spring | TCCN | ||
| NFS 4313 | Advanced Nutrition: Micronutrients | 3 | |
| NFS 4943 | Trends and Controversies in Nutrition and Food Sciences | 3 | |
| HS 4743 | Needs Assessment, Planning, and Evaluation for Health Professionals | 3 | |
| Language, Philosophy, Culture Core | 3 | ||
| SCHs | 12 | ||
| Total SCHs: | 120 | ||
27 SCH in Health Studies allows the student to sit for the Certified Health Education Specialist (CHES) exam.
