Nutrition Undergraduate Major (BS, HBS)
This program is available at the following location:
- Corvallis
Options available:
- Dietetics
- Nutrition and Health Sciences
- Nutrition in Foodservice, Culinary and Food Systems
- Pre-Dietetics
As a nutrition major, you’ll learn about the behaviors and social factors behind the dietary choices people make; learn how food can help prevent or manage diseases such as diabetes, heart disease, and osteoporosis, and some cancers; create healthy meals and menus using local ingredients; communicate sound food and nutrition messages, consider food systems and their impact on the planet, and practice supporting individuals who want to improve their overall health.
Major Code: 466
Upon successful completion of the program, students will meet the following learning outcomes:
- Describe key determinants of health as well as nutrition strategies for health promotion.
- Apply evidence-based, nutrition science literature in critical thinking activities.
- Use current information technologies.
- Demonstrate effective and professional oral and written communication.
- Identify food sources for obtaining adequate nutrients across the life span.
- Recall how race, gender, age, socioeconomic status and body size influence nutrition-related health disparities across the lifespan.
| Code | Title | Credits |
|---|---|---|
| Required Option | ||
| Select one of the following options: | 180 | |
Pre-Dietetics | ||
Dietetics (must first complete Pre-Dietetics) | ||
Nutrition in Foodservice, Culinary and Food Systems | ||
Nutrition and Health Sciences | ||
| Total Credits | 180 | |
Major Code: 466
Degree plans are subject to change and the following is only an example of how students may complete their degree in four years. Students should consult their advisor to determine the best degree plan for them. Contact details for advisors can be found on the Academic Advising page.
Nutrition & Health Sciences Option
| First Year | ||
|---|---|---|
| Fall | Credits | |
| CH 121 | +GENERAL CHEMISTRY or GENERAL CHEMISTRY I and +*GENERAL CHEMISTRY I LABORATORY | 5 |
| NUTR 104 | ORIENTATION TO THE NUTRITION MAJOR | 1 |
| NUTR 216 | +*FOOD AND CULTURE | 3 |
| WR 121Z | +*COMPOSITION I | 4 |
| Core Ed: Transitions | 2 | |
| Credits | 15 | |
| Winter | ||
| CH 122 | *GENERAL CHEMISTRY or GENERAL CHEMISTRY II and *GENERAL CHEMISTRY II LABORATORY | 5 |
| COMM 111Z | +*PUBLIC SPEAKING or +*ARGUMENT AND CRITICAL DISCOURSE or +*INTERPERSONAL COMMUNICATION | 3-4 |
| PSY 201Z | +*INTRODUCTION TO PSYCHOLOGY I | 4 |
| Core Ed: Arts & Humanities General | 3-4 | |
| Credits | 15 | |
| Spring | ||
| CH 123 | *GENERAL CHEMISTRY or GENERAL CHEMISTRY III and *GENERAL CHEMISTRY III LABORATORY | 5 |
| PSY 202Z | +*INTRODUCTION TO PSYCHOLOGY II | 4 |
| MTH 112Z | +*PRECALCULUS II: TRIGONOMETRY | 4 |
| Elective | 1 | |
| Credits | 14 | |
| Second Year | ||
| Fall | ||
| BI 221Z | +*PRINCIPLES OF BIOLOGY: CELLS | 5 |
| CH 331 | ORGANIC CHEMISTRY | 4 |
| NUTR 240 | HUMAN NUTRITION | 3 |
| NUTR 241 | APPLIED FOOD AND NUTRITION | 1 |
| Elective | 1 | |
| Credits | 14 | |
| Winter | ||
| BI 222Z | *PRINCIPLES OF BIOLOGY: ORGANISMS | 5 |
| CH 332 | ORGANIC CHEMISTRY | 4 |
| H 225 | +*SOCIAL DETERMINANTS OF HEALTH | 4 |
| NUTR 325 | NUTRITION ACROSS THE LIFESPAN | 3 |
| Credits | 16 | |
| Spring | ||
| BI 223Z | *PRINCIPLES OF BIOLOGY: ECOLOGY AND EVOLUTION | 5 |
| CH 337 | ORGANIC CHEMISTRY LABORATORY | 4 |
| ST 351 | INTRODUCTION TO STATISTICAL METHODS | 4 |
| Elective | 2 | |
| Credits | 15 | |
| Third Year | ||
| Fall | ||
| BB 450 | GENERAL BIOCHEMISTRY | 4 |
| BI 231 | INTRODUCTION TO HUMAN ANATOMY AND PHYSIOLOGY | 3 |
| BI 241 | INTRODUCTION TO HUMAN ANATOMY AND PHYSIOLOGY LABORATORY | 2 |
| NUTR 371 | +PREPARING FOR CAREERS IN NUTRITION | 1 |
| NUTR 439 | ^COMMUNICATIONS IN DIETETICS | 3 |
| Track Course | 2 | |
| Credits | 15 | |
| Winter | ||
| BB 451 | GENERAL BIOCHEMISTRY | 3 |
| BI 232 | INTRODUCTION TO HUMAN ANATOMY AND PHYSIOLOGY | 3 |
| BI 242 | INTRODUCTION TO HUMAN ANATOMY AND PHYSIOLOGY LABORATORY | 2 |
| NUTR 423 | COMMUNITY NUTRITION or MEDICAL NUTRITION THERAPY 2 or MEDICAL NUTRITION THERAPY 3 | 4 |
| Core Ed: Writing Elevation | 3-4 | |
| Credits | 15 | |
| Spring | ||
| BI 233 | INTRODUCTION TO HUMAN ANATOMY AND PHYSIOLOGY | 3 |
| BI 243 | INTRODUCTION TO HUMAN ANATOMY AND PHYSIOLOGY LABORATORY | 2 |
| H 470 | +PUBLIC HEALTH EQUITY & SOCIAL JUSTICE IN THE U.S. | 4 |
| Core Ed: Seeking Solutions | 3-4 | |
| Track Course or Elective | 2 | |
| Credits | 14 | |
| Fourth Year | ||
| Fall | ||
| KIN 324 | EXERCISE PHYSIOLOGY | 4 |
| NUTR 417 | HUMAN NUTRITION SCIENCE: MACRONUTRIENTS | 4 |
| NUTR 430 | MEDICAL NUTRITION THERAPY I | 4 |
| PH 201 | +*GENERAL PHYSICS | 5 |
| Credits | 17 | |
| Winter | ||
| MB 302 | GENERAL MICROBIOLOGY | 3 |
| NUTR 418 | HUMAN NUTRITION SCIENCE: MICRONUTRIENTS | 4 |
| NUTR 431 | MEDICAL NUTRITION THERAPY 2 or COMMUNITY NUTRITION or MEDICAL NUTRITION THERAPY 3 | 4 |
| PH 202 | *GENERAL PHYSICS | 5 |
| Credits | 16 | |
| Spring | ||
| BB 314 | CELL AND MOLECULAR BIOLOGY | 4 |
| MB 303 | GENERAL MICROBIOLOGY LABORATORY | 2 |
| Track Course or Elective | 4 | |
| Track Course or Elective | 4 | |
| Credits | 14 | |
| Total Credits | 180 | |
Nutrition Foodservice, Culinary & Food Systems Option
| First Year | ||
|---|---|---|
| Fall | Credits | |
| COMM 111Z or COMM 218Z | +*PUBLIC SPEAKING or +*INTERPERSONAL COMMUNICATION | 4 |
| NUTR 104 | ORIENTATION TO THE NUTRITION MAJOR | 1 |
| Core Ed: Arts & Humanities General | 3-4 | |
| Core Ed: Transitions | 2 | |
| Elective | 4 | |
| Credits | 14 | |
| Winter | ||
| CH 121 | +GENERAL CHEMISTRY | 5 |
| NUTR 216 | +*FOOD AND CULTURE | 3 |
| PSY 202Z | +*INTRODUCTION TO PSYCHOLOGY II | 4 |
| Core Ed: Scientific Inquiry & Analysis | 4 | |
| Credits | 16 | |
| Spring | ||
| ECON 201Z | +*PRINCIPLES OF MICROECONOMICS | 4 |
| H 225 | +*SOCIAL DETERMINANTS OF HEALTH | 4 |
| NUTR 240 | HUMAN NUTRITION | 3 |
| NUTR 241 | APPLIED FOOD AND NUTRITION | 1 |
| Elective | 3 | |
| Credits | 15 | |
| Second Year | ||
| Fall | ||
| BA 251 | +MANAGING ORGANIZATIONS | 4 |
| Track Course | 4 | |
| Track Course | 3 | |
| Elective | 3 | |
| Credits | 14 | |
| Winter | ||
| BA 260 | FOUNDATIONS OF THE ENTREPRENEURIAL MINDSET | 4 |
| Track Course or Elective | 4 | |
| Track Course or Elective | 4 | |
| Track Course or Elective | 3 | |
| Credits | 15 | |
| Spring | ||
| MB 230 | +*INTRODUCTORY MICROBIOLOGY or GENERAL MICROBIOLOGY and GENERAL MICROBIOLOGY LABORATORY | 4 |
| Track Course | 4 | |
| Track Course | 4 | |
| Track Course | 3 | |
| Credits | 15 | |
| Third Year | ||
| Fall | ||
| BA 390 | PRINCIPLES OF MARKETING | 4 |
| H 344 | +*FOUNDATIONS OF ENVIRONMENTAL HEALTH | 4 |
| NUTR 371 | +PREPARING FOR CAREERS IN NUTRITION | 1 |
| ST 243Z | +ELEMENTARY STATISTICS I | 4 |
| Track Course or Elective | 3 | |
| Credits | 16 | |
| Winter | ||
| BA 226Z | INTRODUCTION TO BUSINESS LAW | 4 |
| BA 314 | SUSTAINABLE BUSINESS OPERATIONS | 4 |
| NUTR 325 | NUTRITION ACROSS THE LIFESPAN | 3 |
| NUTR 319 | NUTRITION AND SOCIAL MARKETING | 3 |
| Credits | 14 | |
| Spring | ||
| BA 315 | ACCOUNTING FOR DECISION MAKING | 4 |
| NUTR 311 | FOODSERVICE PRODUCTION AND PURCHASING | 4 |
| Elective | 4 | |
| Elective | 3 | |
| Credits | 15 | |
| Fourth Year | ||
| Fall | ||
| BA 240 or BA 360 | FINANCE or INTRODUCTION TO FINANCIAL MANAGEMENT | 4 |
| H 470 | +PUBLIC HEALTH EQUITY & SOCIAL JUSTICE IN THE U.S. | 4 |
| Core Ed: Writing Elevation | 3-4 | |
| Elective | 3 | |
| Credits | 15 | |
| Winter | ||
| NUTR 416 | ^CULTURAL ASPECTS OF FOODS | 3 |
| NUTR 446 | MANAGING FOOD AND NUTRITION SERVICES | 4 |
| NUTR 410 | FIELD EXPERIENCE | 5 |
| Elective | 4 | |
| Credits | 16 | |
| Spring | ||
| NUTR 447 | MANAGEMENT OF FOOD SYSTEMS LABORATORY | 3 |
| MGMT 453 | HUMAN RESOURCES MANAGEMENT | 4 |
| Core Ed: Seeking Solutions | 3-4 | |
| Elective | 4 | |
| Credits | 15 | |
| Total Credits | 180 | |
Pre-Dietetics and Dietetics Option
| First Year | ||
|---|---|---|
| Fall | Credits | |
| CH 121 | +GENERAL CHEMISTRY or GENERAL CHEMISTRY I and +*GENERAL CHEMISTRY I LABORATORY | 5 |
| NUTR 104 | ORIENTATION TO THE NUTRITION MAJOR | 1 |
| NUTR 216 | +*FOOD AND CULTURE | 3 |
| WR 121Z | +*COMPOSITION I | 4 |
| Core Ed: Transitions | 2 | |
| Credits | 15 | |
| Winter | ||
| CH 122 | *GENERAL CHEMISTRY or GENERAL CHEMISTRY II and *GENERAL CHEMISTRY II LABORATORY | 5 |
| PSY 202Z | +*INTRODUCTION TO PSYCHOLOGY II | 4 |
| NUTR 240 | HUMAN NUTRITION | 3 |
| Core Ed: Quantitative Literacy & Analysis | 4 | |
| Credits | 16 | |
| Spring | ||
| CH 123 | *GENERAL CHEMISTRY or GENERAL CHEMISTRY III and *GENERAL CHEMISTRY III LABORATORY | 5 |
| COMM 111Z | +*PUBLIC SPEAKING or +*ARGUMENT AND CRITICAL DISCOURSE or +*INTERPERSONAL COMMUNICATION | 3-4 |
| Core Ed: Arts & Humanities General | 3-4 | |
| Elective | 3 | |
| Credits | 15 | |
| Second Year | ||
| Fall | ||
| BI 221Z | +*PRINCIPLES OF BIOLOGY: CELLS | 5 |
| CH 331 or CH 334 | ORGANIC CHEMISTRY or ORGANIC CHEMISTRY | 4 |
| NUTR 241 | APPLIED FOOD AND NUTRITION | 1 |
| Electives | 5 | |
| Credits | 15 | |
| Winter | ||
| CH 332 | ORGANIC CHEMISTRY | 4 |
| H 225 | +*SOCIAL DETERMINANTS OF HEALTH | 4 |
| MB 230 | +*INTRODUCTORY MICROBIOLOGY | 4 |
| NUTR 325 | NUTRITION ACROSS THE LIFESPAN | 3 |
| Credits | 15 | |
| Spring | ||
| BB 350 | ELEMENTARY BIOCHEMISTRY | 4 |
| ST 351 | INTRODUCTION TO STATISTICAL METHODS | 4 |
| Electives | 6 | |
| Credits | 14 | |
| Third Year | ||
| Fall | ||
| BI 231 | INTRODUCTION TO HUMAN ANATOMY AND PHYSIOLOGY | 3 |
| BI 241 | INTRODUCTION TO HUMAN ANATOMY AND PHYSIOLOGY LABORATORY | 2 |
| NUTR 235 | SCIENCE OF FOODS | 5 |
| NUTR 371 | +PREPARING FOR CAREERS IN NUTRITION | 1 |
| NUTR 439 | ^COMMUNICATIONS IN DIETETICS | 3 |
| Credits | 14 | |
| Winter | ||
| BA 251 | +MANAGING ORGANIZATIONS | 4 |
| BI 232 | INTRODUCTION TO HUMAN ANATOMY AND PHYSIOLOGY | 3 |
| BI 242 | INTRODUCTION TO HUMAN ANATOMY AND PHYSIOLOGY LABORATORY | 2 |
| NUTR 319 | NUTRITION AND SOCIAL MARKETING | 3 |
| NUTR 423 | COMMUNITY NUTRITION | 4 |
| Credits | 16 | |
| Spring | ||
| BI 233 | INTRODUCTION TO HUMAN ANATOMY AND PHYSIOLOGY | 3 |
| BI 243 | INTRODUCTION TO HUMAN ANATOMY AND PHYSIOLOGY LABORATORY | 2 |
| NUTR 311 | FOODSERVICE PRODUCTION AND PURCHASING | 4 |
| Core Ed: Writing Elevation | 3-4 | |
| Elective | 3 | |
| Credits | 15 | |
| Fourth Year | ||
| Fall | ||
| H 470 | +PUBLIC HEALTH EQUITY & SOCIAL JUSTICE IN THE U.S. | 4 |
| KIN 324 | EXERCISE PHYSIOLOGY | 4 |
| NUTR 417 | HUMAN NUTRITION SCIENCE: MACRONUTRIENTS | 4 |
| NUTR 430 | MEDICAL NUTRITION THERAPY I | 4 |
| Credits | 16 | |
| Winter | ||
| NUTR 418 | HUMAN NUTRITION SCIENCE: MICRONUTRIENTS | 4 |
| NUTR 431 | MEDICAL NUTRITION THERAPY 2 | 4 |
| NUTR 446 | MANAGING FOOD AND NUTRITION SERVICES | 4 |
| Core Ed: Seeking Solutions | 3-4 | |
| Credits | 15 | |
| Spring | ||
| NUTR 407 | SEMINAR | 1 |
| NUTR 432 | MEDICAL NUTRITION THERAPY 3 | 3 |
| NUTR 447 | MANAGEMENT OF FOOD SYSTEMS LABORATORY | 3 |
| Electives | 7 | |
| Credits | 14 | |
| Total Credits | 180 | |
- *
Baccalaureate Core course. Applies to general education requirements for undergraduate students in a catalog year up to 2024-2025
- +
Core Education course. Applies to general education requirements for undergraduate students in catalog year 2025-2026 and beyond
- ^
Writing Intensive Curriculum (WIC) course