Nutrition - B.S. Download to print

The Bachelor of Science in Nutrition provides students with a broad general education and a strong foundation in nutrition, dietetics and the sciences. The emphasis is integrating theory, research and application of knowledge to the profession of dietetics. The curriculum meets the Didactic Program in Dietetics requirements of the Academy of Nutrition and Dietetics, and graduates are eligible for admission to accredited internships. The faculty has expertise in nutritional sciences, exercise science, clinical and community practice and leadership studies.
 

Dietitians and nutritionists held about 64,400 jobs in 2010.  A nine percent increase in positions is projected by 2018. More than half of all jobs are in hospitals, nursing care facilities, outpatient care centers or offices of physicians and health practitioners. State and local government agencies provide additional jobs – mostly in correctional facilities, health departments and other public health related areas. Some dietitians and nutritionists are employed in special food services such as colleges and universities, airlines and company cafeterias. Other jobs are in public and private educational services, community care for the elderly, individual and family services, home health services and the federal government. Some dietitians are self-employed working as consultants to facilities such as hospital and nursing care facilities or providing counseling to individuals. (Source: Bureau of Labor Statistics)
 

General Admission for Freshman Students: Students most likely to be admitted and succeed at the Kent Campus are those who have graduated with at least 16 units of the recommended college preparatory curriculum in high school, who have achieved a cumulative high school grade point average of 2.5 or higher (on a 4.0 scale), and whose composite ACT score is 21 or better (980 combined critical reading and math SAT score). For more information on admissions, visit the Admissions website for new freshmen.

General Admission for Transfer Students: Generally, a transfer applicant who has taken 12 or more semester hours with a college cumulative GPA of at least 2.0 on a 4.0 scale may be admitted. An applicant who has taken fewer than 12 semester hours will be evaluated on both collegiate and high school records. For more information on admissions, visit the Admissions website for transfer students.

Minimum 121 total credit hours, minimum 39 upper-division credit hours and minimum 2.250 major GPA and 2.000 cumulative GPA.
 

There are many study abroad/away opportunities, for more information contact the Office of Global Education.

$50/semester

Accreditation Council for Education in Nutrition and Dietetics (ACEND)
 

Student Dietetic Association provides opportunities for students to network with industry professionals.

Nutrition (M.S.)