The Nutrition & Wellness degree focuses on the food industry and health sciences
Nutrition is the study of food and how it affects the body’s health & growth.
The Nutrition & Wellness degree offers a community and global perspective with food, nutrition, health & well-being of the human body and its systems.
Graduates are prepared to enter the workforce in careers such as food science and health care. Career Pathways include:
• Health Care/Medical/Physician
• Pharmacist
• Nutritionist
• Medical Nutrition Therapy
• Dietician
• Food Science
• Culinary/Personal Chef
• Education/Health Education
• Physical Therapist
• Personal Trainer
• Sports Nutrition
• Health Coach
• Health and Wellness Products Sale Rep (fitness or medical)
• Community Health Worker (state/ federal)
• Animal Nutritionist
Transfer Pathways: Students also have the option to continue their educational path to a four-year school for dietetics
Course Sequencing
First Year – Fall Semester
First Year – Spring Semester
Second Year – Fall Semester
Second Year – Spring Semester
Program Outcomes:
- Understand, critically assess and know how to use and apply information sources related to nutrition, food, lifestyle and health. Identifying and classifying food and foodstuffs based on their composition, properties, nutritional value and sensory.
- Understand the basic processes involved in the preparation, transformation and conservation of foods of both animal and vegetable origin.
- Obtain adequate knowledge and skills necessary for critical thinking regarding diet and health so the individual can make healthy food choices from an increasingly complex food supply.
- Students will be able to interpret and apply nutrition concepts to evaluate and improve the nutritional health of communities.
- Become familiar with nutrients, their function in an organism, bioavailability, requirements and recommended quantities, as well as the bases of energetic and nutritional balance.
- Examine and evaluate the relationship between food and nutrition in health and/or illness while identifying and applying food principles to food and nutrition systems.
- Design and carry out health status assessment protocols, and identifying nutritional risk factors.
In addition, the graduate will be able to demonstrate competency in the general education outcomes.
Students will be required to have basic math, writing and communication skills. They will need the ability to follow written and spoken directions.
Health Sciences and Services
