ENG101 English Composition I

3 semester hour credits

This course will emphasize principles of good writing with attention to grammar, sentence construction, punctuation, diction, mechanics, and the major forms of discourse.  Compositions, parallel readings, and a short, documented essay are required.

English Composition II ENG102                                          

3 semester hour credits

This course will emphasize principles of good writing with attention to grammar, sentence construction, punctuation, diction, mechanics, and the major forms of discourse.  Compositions, parallel readings, and a short, documented essay are required. 


CAP500 Capstone Project

3 semester hour credits

(Prerequisite: All other courses in the bachelor's program)

The capstone project is the culminating experience of the B.S. in Nutrition or B.S. in Integrative Nutrition degree program. This course allows students to conduct an in-depth exploration of a topic of professional interest. Students are encouraged to select a topic for a formidable project that will result in deeper professional knowledge and expertise for career advancement in nutrition.

ENG130 Critical Thinking                     

3 semester hour credits

Develop reading skills to improve comprehension, motivation, concentration, organization, and vocabulary; techniques for more effective studying, reviewing, memory development and exam taking; parts of speech and sentence structure; discerning the author’s perspective and bias; how to read literature, math, graphs and maps.

PSY101 Psychology                                                  

3 semester hour credits

The brain, biology and behavior; sensation and reality; memory, intelligence and creativity; conditions and learning; motivation and emotion; health, stress and coping; abnormal psychology; gender, sexuality, social behavior and human relations.

SSC201 Food and Culture

4 semester hour credits

The study of how religion, traditions, environmental factors, ethnicity and health play a role in food choices. Exploring how these factors contribute to nutritional deficiencies and problems unique to specific groups. This course is designed to help nutrition professionals learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner.