Nutrition and Medical Sciences (BS)

Program Educational Goals

The program will prepare students who will:

1. Demonstrate understanding of human organ system physiology.
2. Exhibit proficiency in principles of microbiology with an emphasis on the physiology, metabolism, diversity and interactions of bacteria and humans.
3. Recognize principal classes of biomolecules and their structural and metabolic interrelationships.
4. Demonstrate understanding of physical laws as they relate to the life sciences.
5. Demonstrate proficiency in understanding food selection and preparation as related to chemical and physical composition and properties of food, as well as methods to achieve desirable sensory and nutritional attributes.
6. Develop a greater awareness and understanding of how discrimination, structural bias, and social inequities have developed over time to create the health disparities seen today, and describe how these may be overcome to achieve health equity.
7. Develop a foundational understanding of basic economic concepts that they will be able to apply to nutrition policy and programs to improve the health of populations.
8. Be able to describe population-based guidelines and nutrition assistance programs that champion nutrition across the lifespan.
9. Demonstrate competency in the practice of the nutrition care process, including principles and methods of assessment, diagnosis, interventions, monitoring and evaluation that are evidence based and demonstrate integrated knowledge of metabolism, nutrient functions, food sources, physiologic systems and disease.
10. Demonstrate proficiency in nutrient metabolism and the scientific basis of nutrient requirements throughout the life cycle.
11. Demonstrate the ability to identify, critically evaluate, and synthesize, peer-reviewed nutrition related research.