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UWM Undergraduate Catalog 2014-2015


College of Health Sciences


Interdisciplinary Majors


Nutritional Sciences

The Nutritional Sciences (NUTR) program is designed to provide students with a strong foundation in biological, physical, and social sciences, in order to understand the relationships among food, nutrients, eating behavior, and human health. The curriculum provides a varied foundation in research, education, industry, and government and serves as an excellent preprofessional major for students planning a career in medicine, pharmacy, or dentistry. The NUTR curriculum also offers an ideal preparation for advanced graduate training in nutrition, biochemistry, molecular biology, public health, and related disciplines.

Course of Study. The Departments of Biomedical Sciences and Kinesiology offer a Bachelor of Science in Nutritional Sciences as a four-year curriculum. Students in NUTR will carry a classification of “Nutrition-Intended” and spend the majority of their first two years satisfying prerequisites, including the foundation or “core” curriculum and general education requirements. A set of seven (7) nutrition courses (19 credits) serves as the core curriculum for the NUTR degree. These courses will equip students with the knowledge and skills in the natural and social sciences that are essential underpinnings to nutrition science. In addition, students will develop critical thinking and professional communication skills through coursework in public speaking, statistics, business and professional writing, and courses which delve into relevant research literature. To be eligible to apply for and progress into the professional years of study, students are required to meet program eligibility requirements.

Total credits for graduation with a Nutritional Sciences major = 123. Students are required to complete a minimum of 34 credits in the major, including 19 in the “core” nutrition curriculum and 15 in the “advanced core” curriculum. In addition, students will have the opportunity to focus their learning in specific areas of nutrition, including nutrition communications, wellness and weight management, and sports nutrition by obtaining 18 “correlate” credits in courses supporting the emphasis area.

Admission. Admission to the University is achieved by satisfying UWM admission requirements. Students pursuing a Bachelor of Science in Nutritional Sciences must apply specifically to the Nutritional Sciences program. The application process begins during the semester prior to the final two years of the curriculum, while completing the final nutrition “core” courses and the majority of the general education requirements. The following criteria are required prior to admission to the major:

  1. Overall cumulative UWM GPA of 2.75;
  2. Completion of the majority of UWM’s General Education Requirements before the fall semester of the professional years;
  3. Demonstration of English and math proficiency (in accordance with established University standards);
  4. Verification that the following foundation courses, or their equivalent, will be completed by the end of the semester before their professional years, with no grade lower than a C:
      Foundation Courses
    • BIO SCI 150 Foundations of Biological Sciences I
    • BIO SCI 202 Anatomy & Physiology I
    • BIO SCI 203 Anatomy & Physiology II
    • CHEM 102 General Chemistry
    • CHEM 104 General Chemistry and Qualitative Analysis
    • PSYCH 101 Introduction to Psychology or SOCIOL 101 Introduction to Sociology or ANTHRO 102 Introduction to Anthropology
    • KIN 270 Statistics in the Health Professions
  5. Verification that the following “Core” nutrition courses will be completed by the end of the semester before the professional years with a 2.75 GPA and no grade lower than a C:
      Core Nutrition Courses
    • KIN 241 Why We Eat What We Eat: An Ecological Approach
    • NUTR 235 Introduction to Nutrition for the Health Professions
    • NUTR 210 Food Science
    • NUTR 245 Life Cycle Nutrition
    • NUTR 240 Nutrition for Exercise and Wellness
    • NUTR 110 Introduction to Food Principles & Preparation
    • NUTR 101 Introduction to the Nutrition Profession
  6. Verification that the overall cumulative GPA of 2.75 is achieved without repeating more than 3 of the courses listed in items 4 and 5 more than once each; and
  7. Completed application for admission to the Nutritional Sciences program submitted to the Department of Kinesiology. Applications are accepted on a rolling basis at the end of each semester.

Retention. The following criteria are required for retention in the professional years of study and for graduation:

  1. Maintenance of a 2.5 cumulative UWM GPA;
  2. Completion of the following Advanced Core courses with an average 2.75 GPA and no grade lower than a C. Students may repeat only one of the Advanced Core courses one time. If the required GPA is not met after exhausting all repeats, the student will be dismissed from the program:
      Advanced Core Nutrition Courses
    • NUTR 435 Nutrition and Disease I
    • NUTR 355 Modifying Nutrition and Eating Behavior
    • NUTR 430 Advanced Nutrition and Metabolism
    • NUTR 470 Nutrition Internship/Project
    • NUTR 350 Nutrition Communication and Education (Oral and Written Competency Part B)
  3. Completion of all required courses, correlates, and elective credits (123 minimum degree credits);
  4. Each semester after final grades are posted, if the minimum UWM cumulative GPA of 2.5 and the minimum Advanced Core GPA of 2.75 are not met, the student will be placed on probation for one semester. After that one semester, if the UWM cumulative GPA of 2.5 and the Advanced Core GPA of 2.75 are not met, the student will be dismissed from the program; and
  5. Completion of the Quantitative Literacy Part B requirement with KIN 270.

Additional coursework required.  Additional coursework required for the major includes the following courses:

COMMUN 103 Public Speaking (HU)
ANTHRO 150 Multicultural America or GER Social Science (SS)
CHEM 341 Organic Chemistry
BIO SCI 101 General Survey of Microbiology
CHEM 501 Introduction to Biochemistry
KIN 400 Ethics and Values in the Health and Fitness Professions
ENGLISH 205 Business Writing or ENGLISH 207 Health Science Writing
BMS/KIN 245 Client Diversity in the Health Sciences (SS&)
BUS ADM 292 Introduction to Entrepreneurship and Small Business Formation
Elective (Arts-3 credits)
Elective (HU-3 credits)
Electives (9 credits)
Correlate courses (18 credits from a list of correlates including 6 credits at the 300 level or above supporting the student’s chosen emphasis area of nutrition)

Curriculum for Nutritional Sciences Major

Freshman Year – Semester I

Cr.

     

KIN 241

Why We Eat What We Eat F S*

3

CHEM 102

General Chemistry F-S-Su*

5

BIO SCI 150

Foundations of Biological Sciences F-S-Su*

4

COMMUN 103

Public Speaking F-S-Su

3

NUTR 101

Introduction to the Nutrition Profession F*

1

Total

 

16

Freshman Year – Semester II

Cr.

     

NUTR 110

Introduction to Food Principles & Preparation S*

3

CHEM 104

General Chemistry and Qualitative Analysis F-S-Su*

5

PSYCH 101

Introduction to Psychology F-S-Su OR

3

SOCIOL 101

Introduction to Sociology F-S-Su OR

 

ANTHRO 102

Introduction to Anthropology F-S-Su*  

 

ANTHRO 150

Multicultural America OR GER Social Sciences F-S   

3

Total

 

14

Sophomore Year – Semester I

Cr.

     

BIO SCI 202

Anatomy & Physiology II F-S-Su*

4

NUTR 235

Introduction to Nutrition for the Health Professions F*                  

3

KIN 270

Statistics in Health Professions F-S-Su*

3

CHEM 341

Introduction to Organic Chemistry F

3

GER Arts

Elective

3

Total

 

16

Sophomore Year – Semester II

Cr.

     

BIO SCI 203

Anatomy & Physiology I F-S-Su*

4

NUTR 240

Nutrition for Exercise and Wellness S*

3

NUTR 245

Life Cycle Nutrition S*

3

BIO SCI 101

General Survey of Microbiology F-S-Su

4

NUTR 210

Food Science S*

3

Total

 

17

Junior Year – Semester I

Cr.

     

NUTR 350

Nutrition Communication and Education F*

3

CHEM 501

Introduction to Biochemistry F-S

3

NUTR 355

Modifying Nutrition and Eating Behavior F*

2

GER Humanities Elective

3

Correlate Elective

3

Total

 

14

Junior Year – Semester II

Cr.

     

ENGLISH 205

Business Writing F-S-Su OR

3

ENGLISH 207

Health Science Writing F

 

BMS/KIN 245

Client Diversity in the Health Sciences S

3

NUTR 430

Advanced Nutrition and Metabolism S*

3

Elective

 

3

Correlate

 

3

Total

 

15

Senior Year – Semester I

Cr.

     

KIN 400

Ethics and Values in the Health and Fitness Professions F-S

3

NUTR 435

Nutrition and Disease I F*

3

Elective

 

3

Correlate

 

3

Correlate

 

3

Total

 

15

Senior Year – Semester II

Cr.

     

NUTR 470

Nutrition Internship/Project F-S*

4

BUS ADM 292

Introduction to Entrepreneurship and Small Business Formation F-S

3

Elective

 

3

Correlate (300 level or higher)

3

Correlate (300 level or higher)

3

Total

16

* Students must obtain a minimum of C in these courses to graduate.

Minor in Nutritional Sciences

The Minor in Nutritional Sciences provides students 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. The required science foundation courses provide the necessary background of chemistry and biological sciences to understand the physiological basis of nutrition, as a multidisciplinary science with relevance to health.

Upon completion of the Minor in Nutritional Sciences, students 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.

The Minor in Nutritional Sciences involves the completion of 21 credits of nutrition-related coursework.

Core coursework (15 credits):

  • NUTR 110 Introduction to Food Principles & Preparation (3 credits)
  • NUTR 235 Introduction to Nutrition for Health Professionals (3 credits) OR BMS 232 Introduction to Nutrition (3 credits)
  • NUTR 240 Nutrition for Exercise and Wellness (3 credits)
  • NUTR 245 Life Cycle Nutrition (3 credits)
  • KIN 241 Why We Eat What We Eat: An Ecological Approach (3 credits)

Advanced coursework (select 6 credits from the following):

  • NUTR 355 Modifying Nutrition and Eating Behavior (3 credits)
  • NUTR 430 Advanced Nutrition and Metabolism (4 credits)
  • NUTR 435 Nutrition and Disease I (3 credits)
  • NUTR 550 Sports Nutrition (3 credits)
  • NUTR 555 Public Health Nutrition and Food Politics (3 credits)
  • NUTR 573 Body Image: Health-Related Issues and Implications (3 credits)
  • BMS 332 Clinical Nutrition (2 credits)
  • KIN 574 Obesity and Weight Management (3 credits)

This list of courses may be modified by the Nutritional Sciences Program Committee as additional courses are developed.

Due to the prerequisites for some of the advanced nutrition courses, students will need to have completed the following scientific foundations courses:

  • BIO SCI 150 Foundations of Biological Sciences I (4 credits)
  • BIO SCI 202 Anatomy & Physiology I (4 credits)
  • BIO SCI 203 Anatomy & Physiology II (4 credits)
  • CHEM 103 Survey of Biochemistry (4 credits) or CHEM 501 Introduction to Biochemistry (3 credits)

To be awarded the Minor in Nutritional Sciences, students will need to: (1) Maintain a GPA of 3.0 with no grade lower than a C in core and advanced nutrition courses as well as the scientific foundation courses; (2) Verify that the overall cumulative GPA of 2.75 is achieved without repeating more than 3 of the courses considered core, advanced, or scientific foundations coursework. Students concurrently enrolled in a bachelor’s degree program successfully completing the program requirements will be awarded the Minor in Nutritional Sciences at the time of graduation.

Academic advisors within the College of Health Sciences Office of Student Affairs will assist students enrolled in the program with the development of career goals and the selection of appropriate courses to further those goals. Please contact the Office of Student Affairs at (414) 229-2758.





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