BS APPLIED NUTRITION

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Apply to the Bachelors of Science in Applied Nutrition

What is the Applied Nutrition Major?

The Applied Nutrition major allows for the joint study of nutrition with other subject areas such as health and wellness, public health, psychology or business. Adding a minor to your course of study can enhance your skill set. The coursework is a flexible science-based program with the opportunity to engage in a variety of electives.

Additionally, the Department of Behavioral Health and Nutrition offers majors in Nutrition and Dietetics and Nutrition and Medical Sciences.

Career Opportunities for Applied Nutrition Graduates

Depending on the coursework selected, Applied Nutrition graduates can pursue careers in community nutrition, health education, foodservice management, wellness, clinical research, or journalism. The Applied Nutrition Major also prepares students for graduate school in nutrition, public health or allied health professions, such as nursing.

Applied Nutrition Curriculum

The Applied Nutrition major allows students to take over 30 credits of electives in addition to 12 credits in nutrition electives in order to tailor their course of study to their own interests. The Applied Nutrition major may be combined with minors. The following plan is only one example: not every student will take every course in the same order.

Freshman Year

CHEM101 or 103 or 107 General Chemistry (4) CHEM102 or 104 or 108 General Chemistry (4)
ECON100 or ECON 101 Economics (3) MATH114 College Mathematics and Statistics (3)
NTDT103* Intro to Nutrition Professions (1) UNIV101 First Year Experience I (3)
ENGL110* Seminar in Composition (3) SOCI201 Introduction to Sociology (3)
NTDT200 Nutrition Concepts (3) Breadth of Multicultural Elective (3)

* Grade of C- or better required

Sophomore Year

BISC205 Biology for Health Sciences (3) NTDT250 Intro to the Nutrition Care Process (3)
CHEM213 Elementary Organic Chemistry (3) CHEM214* Elementary Biochemistry (3)
CHEM215 Elementary Biochemistry Lab (1) CHEM216* Elementary Biochemistry Lab (1)
PSYC100 General Psychology (3) NTDT 201* Food Concepts (3)
Breadth or Multicultural Elective (3) ANFS305* Food Science (3)
Breadth or Multicultural Elective (3) Breadth or Multicultural Elective (3)

* Grade of C- or better required

Junior Year

BISC106* (3) or BISC276* Human Physiology (4) BUAD309 Organizational Behavior (3)
NTDT400* Macronutrients (3) NTDT401* Micronutrients (3)
NTDT305* Nutrition in the Lifespan (3) NTDT Elective* 300-level or higher (3)
Breadth or Multicultural Elective (3) Breadth or Multicultural Elective (3)
Breadth or Multicultural Elective (3)  Breadth or Multicultural Elective (3)

* Grade of C- or better required

Senior Year

NTDT403 Senior Nutrition Seminar (1)  NTDT Elective* 300-level or higher (3)
Discovery Learning Experience (DLE) (3)  NTDT Elective* 300-level or higher (3)
NTDT Elective* 300-level or higher (3)  Breadth or Multicultural Elective (3)
Breadth or Multicultural Elective (3)  Breadth or Multicultural Elective (3)
Breadth or Multicultural Elective (3)  Breadth or Multicultural Elective (3)
Breadth or Multicultural Elective (3)  Breadth or Multicultural Elective (3)

* Grade of C- or better required

Students may want to strengthen their focus by clustering their courses around a particular area of emphasis depending upon their career goals.

Maternal and Child Nutrition

  • NTDT 345 Pediatric Nutrition (not offered every year)
  • NTDT 467 Pediatric Overweight/Obesity
  • NTDT 305 Nutrition through the Lifespan

Culinary Nutrition

  • BHAN 130 courses (Spice Kitchen, Cook It Healthy, 1 credit)
  • NTDT 201 Food Concepts
  • NTDT 301 Cultural Perspectives on Food and Nutrition
  • NTDT 321 Quantity Food Production and Service
  • NTDT 445 Teaching Methods: Nutrition/Foods

Food Service Management

  • NTDT 201 Food Concepts
  • NTDT 321 Quantity Food Production and Service
  • NTDT 322 Management of Food and Nutrition Services
  • NTDT 326 Onsite Food Production
  • BUAD 309 Organizational Behavior

Nutrition Communication

  • NTDT445 Teaching Methods: Nutrition/Foods
  • NTDT 301 Cultural Perspectives on Food and Nutrition
  • NTDT 367 Social Media and Nutrition (not offered every year)

To earn a Bachelor of Science degree, students must complete 120 credits and meet specific requirements as outlined in the University of Delaware catalog. Each semester’s courses will vary depending on the student’s background and academic preparation. The average number of credits per semester ranges from 14-17. Winter and summer sessions can help lighten the loads of regular semesters.

To learn more about the suggested course sequence for Applied Nutrition majors click here.