Emphases in Nutritional Sciences

Students are encouraged to select one (or more) of four emphases: Public Health Nutrition and Policy; Nutrition and Foods in Business; Community Food Security; and Nutrition Education and Communications. There is no requirement that students complete an emphasis as part of graduation requirements; however, all selected courses must be approved by an adviser.

Students can opt not to have an emphasis and just select from any of the courses listed below.

A minimum of 15 credits is recommended to complete an emphasis.

Public Health Nutrition and Policy

Suggested Courses:

BBH 302 — Diversity and Health

BBH 305 — Introduction to Global Health Issues (3)

BBH 316 — Foundations and Principles of Health Promotion (3)

BBH 407 — Global Health Equity (3)

BBH/HPA 440 — Principles of Epidemiology (3)

IHS 450 — Environmental Health and Safety (3)

GEOG 123 — Geography of the Developing World (3)

HPA 101 — Introduction to Health Services Organization (3)

HPA 301W — Health Services Policy Issues (3)

HPA 410 — Principles of Health Administration

NURS/BBH 452 — Women’s Health Issues (3)

NUTR 425 — Global Nutrition Problems: Health, Science, and Ethics (3)

PL SC 403 — The Legislative Process (3)

PL SC 460 — Science, Technology, and Public Policy (3)

PL SC 490 — Policy Making and Evaluation (3)

SOC 422 — World Population Diversity (3)

SOC 497B — Medical Sociology

SOC 497C — Gender and Health Over the Life Culture

SOC 497D — Sociology of Mental Health

Nutrition and Foods in Business

Suggested Courses:

AEE 440 — Communication Methods and Media (3)

AEE 450 — Program Design and Delivery (3)

AGBM 101 (GS) — Economic Principles of Agribusiness Decision Making (3)

Ag BM 102 — Economics of the Food System (3)

Ag BM 302 — Food Product Marketing (3)

Ag BM 400 — Food Innovation Management (3)

BA 250 — Small Business Management (3)

FD SC 400 — Food Chemistry (4)

FD SC 404 — Sensory Perception (3)

FD SC 408 — Microbiology (2)

FD SC 497A — Bioactive Components in Foods (2)

HM 413 — Food Choice and the Consumer: Product Development (3)

HM 497D — Managing Continuing Care Retirement Facilities (3)

FIN 100 — Introduction to Finance (3)

MKTG 301 — Principles of Marketing (3)

HRIM 413 — Food Choice and The Consumer: Product Development (3)

HRIM 497D — Managing Continuing Care Retirement Facilities (3)

NUTR 386 — Managing Quality in Food and Nutrition Services (3)

Nutrition Education and Communications

Suggested Courses:

ADTED 460 — Introduction to Adult Education (3)

AEE 440 — Communication Methods and Media (3)

AEE 465 — Leadership Practices: Power, Influences, and Impact (3)

BBH 316 — Health Promotions I: Basic Exposure and Skills Development in Theory and Practice in Health Promotion (3)

BBH 416 — Health Promotion II (3): Planning, Implementation, and Evaluation (3)

COMM 160 — Basic News Writing Skills (1)

COMM 320 — Introduction to Advertising (3)

COMM 370 — Public Relations (3)

COMM 420 — Research Methods in Advertising and Public Relations (3)

EDPSY 010 — (GS) Individual Differences and Education (3)

EDPSY 014 — Learning and Instruction (3)

EDTHP 440 — (CI ED 440) Introduction to Philosophy of Education (3)

Community Nutrition and Food Security

Suggested Courses:

AEE 440 — Communication Methods and Media (3)

AEE 450 — Program Design and Delivery (3)

AGBM 101 — (GS) Economic Principles of Agribusiness Decision Making (3)

AGBM 102 — Economics of Food System (3)

AGECO 134 — Sustainable Agriculture Science and Policy (3)

AGECO 144 Principles and Practices of Organic Agriculture; Kenya Practicum (3)

BBH 407 — Global Health Equity (3)

CED 417 — Conflict and Community Decision Making (3)

CED 152 — Community Development Concepts and Practice (3)

CED 230 — Development Issues in a Global Context (3)

CED/WMST 420 — Women in Developing Countries (3)

CEDEV/AG EC 430 — Principles of Community Economic Development (3)

CED 499A/E/D — Study Abroad Program in Kenya, Malawi, or Costa Rica Spring Break Program (1 — 3)

FOR 201 — (GN) Global Change and Ecosystems (3)

GEOG 030 — (GS) Geographic Perspectives on Sustainability and Human — Environment Systems (3)

GEOG 123 — (GS;IL) Geography of Developing World (3)

GEOG 128 — (GS;IL) Geography of International Affairs (3)

GEOG 297H — Geographies of Sustainability and Food

GEOG 497 — Geographies of Justice: Environment, Society, and Development (3)

GEOG 497 — (IL) Biological Diversity in Agriculture and Global Change (3)

H & HD 397A — Global Leadership Initiative (3)

INTAG 100 — (GS;IL) Introduction to International Agriculture (3)

NUTR 111 (GH; US) American Food System: History, Technology and Culture (3)

NUTR 386 — Managing Quality in Food and Nutrition Services (3)

NUTR 425 — (IL) Global Nutrition Problems: Health, Science, and Ethics (3)

R SOC 327 — (STS 327) Natural Resources, Science, Ethics, and Society (3)

R SOC 425 — Poverty Analysis: People and Programs (3)

SOC 497B — Medical Sociology

SOC 497C — Gender and Health Over the Life Course

SOC 497D — Sociology of Mental Health

SOILS 071 — Environmental Sustainability (3)

SOILS 101 — Basic Soils (3)

SOILS 101 — (GN) Basic Soils (3)