Nurtition Emphasis on Pre-Professional Health Careers and Post-Graduate Education (Option III)
Nutrition with emphasis on Pre-Professional Health Careers and Post-Graduate Education (Option III) With a focus on the scientific basis of human nutrition, the nutrition major provides students with knowledge and skills to work in a myriad of food and nutrition settings focused on attaining and maintaining the health and well-being of individuals across the lifespan. In addition to preparing graduates for careers in clinical, management, community or business/entrepreneurial nutrition settings, the nutrition major prepares students for graduate education programs and for careers in research and development, medical/nutritional sales, medicine, physician assistant (physician associate), dentistry, optometry, pharmacy, physical therapy and other allied health professions. Students who major in nutrition take courses that include nutrition, food science, food and culture, community nutrition, food systems management, medical nutrition therapy and nutrition research. These courses are based on a solid science and math background, which include general chemistry, organic chemistry, biochemistry, microbiology, physiology, psychology and elementary statistics. Students should consult with their advisors on the specific course requirements for entering postgraduate work in the health professions. Additional coursework may be necessary to complete coursework requirements for some professional schools. The Nutrition major does not meet Didactic Program in Dietetics (DPD) requirements to progress towards becoming a Registered Dietitian Nutritionist. Additional coursework is necessary to fulfill DPD requirements.
Requirements
The program of study requires a minimum of 47 NTDT hours on a 120-hour degree, consisting of the following 41-44 NTDT credit hours:
Major Requirements
Contemporary Issues in Nutrition | 3 | |
Food Preparation | 3 | |
Nutrition | 3 | |
Food and Culture | 3 | |
Nutrition Throughout the Life Cycle | 3 | |
Meal Management | 3 | |
OR | ||
Culinary Medicine Seminar | 3 | |
Quantity Food Production | 4 | |
Communication and Education for Food, Nutrition, and Dietetics | 3 | |
Medical Terminology | 1 | |
Essentials of Dietetics Practice | 3 | |
Medical Nutrition Therapy I | 3 | |
Medical Nutrition Therapy II | 3 | |
Nutritional Biochemistry | 3 | |
OR | ||
Fundamentals of Biochemistry (requires additional pre-requisite courses) | 3 | |
Research Methods in Nutrition | 3 | |
Community Nutrition and Public Health | 3 |
Major Electives - Students may choose from the following NTDT courses for the remaining NTDT 3-6 credit hours
Sports Nutrition | 3 | |
Food Systems Management | 3 | |
Veganism, Sustainability, and Plant-based Food Studies | 3 | |
Business Principles in Dietetics | 3 | |
Nutrition Counseling | 3 | |
Gut Microbiota and Health | 3 |
Associated Requirements
General Chemistry I | 3 | |
General Chemistry II | 3 | |
General Chemistry II Laboratory | 2 | |
Organic Chemistry I | 3 | |
Anatomy and Physiology | 4 | |
OR | ||
Mammalian Physiology (requires additional pre-requisite courses) | 3 | |
Microbiology of Human Disease | 4 | |
OR | ||
Microbiology | 4 | |
Elementary Statistics | 3 | |
Introductory Microeconomics | 3 | |
OR | ||
Introductory Macroeconomics | 3 | |
Introductory Sociology | 3 | |
Introduction to Psychology | 3 | |
Survey of Management | 3 | |
Principles of Marketing | 3 |
No minor is required.
All upper-level (30000 and 40000) NTDT courses, with the exception of course Nutrition Throughout the Lifecycle and course Medical Terminology, must be taken at TCU.