Nutrition Science, BS
The Bachelor of Science in Nutrition Science is an interdisciplinary degree within the Undergraduate Public Health Studies program. It integrates the biological and chemical foundations of human nutrition with the social, behavioral, and ecological dimensions of public health. The curriculum prepares students to understand nutrient metabolism and physical activity principles as they relate to chronic disease prevention and management, assess dietary patterns across the life cycle, and evaluate determinants of nutritional
status. Through a public health lens, students analyze nutrition research, explore health inequities, and develop culturally responsive strategies to promote health equity. The program emphasizes scientific inquiry, ethical practice, and effective communication. Graduates are well-positioned for careers in health sciences, public health, research, and policy or advanced study.
Students pursuing this bachelor’s degree must earn a minimum of 30 credit hours in the Newcomb-Tulane College core curriculum, 120 credit hours in their degree and a minimum cumulative grade point average of 2.000. More information on degree and core curriculum requirements can be found here.
See Recommended Plan of Study below.
Curriculum Requirements
| Course ID | Title | Credits |
|---|---|---|
| Nutrition Science Core Courses | ||
| SPHU 1010 | Intro To Public Health | 3 |
| SPHU 1020 | Cell, Individual & Community | 3 |
| SPHU 2160 | Biostatistics in Public Health | 3 |
| SPHU 3010 | Foundations of Health Care Systems | 3 |
| SPHU 3170 | Foundations of Epidemiology | 3 |
| SPHU 2300 | Introduction to Nutrition | 3 |
| SPHU 3350 | Lifecycle Nutrition | 3 |
| SPHU 3360 | Public Health Nutrition: Principles to Practice | 3 |
| SPHU 4310 | Nutrition Education and Communication | 3 |
| SPHU 4360 | Nutrient Metabolism | 3 |
| Nutrition Science Selective Courses | ||
| Students should select two (2) courses from the following list: | 6 | |
| Nutrition & Chronic Disease | ||
| Resilience in International Disasters | ||
| Global Food Economy | ||
| Food System Leadership in the Gulf South | ||
| Global Food Politics & Policy | ||
| Independent Study | ||
| Internship | ||
One study abroad nutrition course can count towards this requirement w/approval by the program director. | ||
| Additional Required Science Courses | ||
| CELL 1010 | Intro to Cell & Molec Biology | 3 |
| CHEM 1070 & CHEM 1075 | General Chemistry I and General Chemistry Lab I | 4 |
| CHEM 1080 & CHEM 1085 | General Chemistry II and General Chemistry Lab II | 4 |
| CHEM 2410 & CHEM 2415 | Organic Chemistry I and Organic Chemistry Lab I | 4 |
| SCEN 3030 & SCEN 3035 | Anatomy & Physiology I and Anatomy & Physiology Cadaver Lab I | 4 |
| SCEN 3040 & SCEN 3045 | Anatomy & Physiology II and Anatomy & Physiology Cadaver Lab II | 4 |
| Choose one of the following Biochemistry courses: | 3 | |
| Intro Organic & Biochem | ||
| Basic Medical Biochemistry | ||
| Choose one of the following Microbiology courses: | 3-4 | |
| Introductory Microbiology | ||
| Microbiology for the Healthcare Professional and Microbiology for the Healthcare Professional Laboratory | ||
| Total Credit Hours | 65-66 | |
Recommended Plan of Study
This example plan of study for the B.S. in Nutrition Science represents a fall semester start and encompasses all program requirements. Students are responsible for reviewing university, school, and program requirements, along with prerequisites and the sequencing of courses in coordination with their academic and major advisors.
| Year 1 | ||
|---|---|---|
| Fall | Credit Hours | |
| SPHU 1010 | Intro To Public Health | 3 |
| CELL 1010 | Intro to Cell & Molec Biology | 3 |
| CHEM 1070 & CHEM 1075 | General Chemistry I and General Chemistry Lab I | 4 |
| NTC Core and General Electives | 7 | |
| Credit Hours | 17 | |
| Spring | ||
| SPHU 1020 | Cell, Individual & Community | 3 |
| CHEM 1080 & CHEM 1085 | General Chemistry II and General Chemistry Lab II | 4 |
| NTC Core and General Electives | 9 | |
| Credit Hours | 16 | |
| Year 2 | ||
| Fall | ||
| SPHU 2160 | Biostatistics in Public Health | 3 |
| SPHU 2300 | Introduction to Nutrition | 3 |
| CHEM 2410 & CHEM 2415 | Organic Chemistry I and Organic Chemistry Lab I | 4 |
| NTC Core and General Electives | 6 | |
| Credit Hours | 16 | |
| Spring | ||
| SPHU 3570 | Introductory Microbiology or Microbiology for the Healthcare Professional | 3-4 |
| BMEN 2600 or SCEN 4110 | Intro Organic & Biochem or Basic Medical Biochemistry | 3 |
| NTC Core and General Electives | 9 | |
| Credit Hours | 15-16 | |
| Year 3 | ||
| Fall | ||
| SPHU 3010 | Foundations of Health Care Systems | 3 |
| SPHU 3170 | Foundations of Epidemiology | 3 |
| SCEN 3030 & SCEN 3035 | Anatomy & Physiology I and Anatomy & Physiology Cadaver Lab I | 4 |
| NTC Core and General Electives | 4 | |
| Credit Hours | 14 | |
| Spring | ||
| SPHU 3350 | Lifecycle Nutrition | 3 |
| SPHU 3360 | Public Health Nutrition: Principles to Practice | 3 |
| SCEN 3040 & SCEN 3045 | Anatomy & Physiology II and Anatomy & Physiology Cadaver Lab II | 4 |
| NTC Core and General Electives | 6 | |
| Credit Hours | 16 | |
| Year 4 | ||
| Fall | ||
| SPHU 4310 | Nutrition Education and Communication | 3 |
| Select one Nutrition Science course (see list above) | 3 | |
| NTC Core and General Electives | 8 | |
| Credit Hours | 14 | |
| Spring | ||
| SPHU 4360 | Nutrient Metabolism | 3 |
| Select one Nutrition Science course (see list above) | 3 | |
| NTC Core and General Electives | 6 | |
| Credit Hours | 12 | |
| Total Credit Hours | 120-121 | |
Program String and Field of Study: PHBS_UG, PHNS
To learn more about the BS in Nutrition Sciences, please visit https://sph.tulane.edu/bsph/home