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Department of Human Nutrition
B.S. in Human Nutrition
650 Applied Health Sciences Building (AHSB)
312-996-8055
sheehan@uic.edu
http://www.ahs.uic.edu/ahs/php/?sitename=hn
Administration: Main Office 312–996–8055
Student Services and Academic Advising: 312–355–1908
The Department of Human Nutrition offers two major concentrations (the coordinated program concentration and the nutrition science concentration) that lead to the Bachelor of Science degree. The coordinated program concentration focuses on the practice of nutrition (i.e., dietetics). Upon successful completion of the program, students are eligible to take the Registration Examination of the Commission on Dietetic Registration to become a Registered Dietitian (RD). The nutrition science concentration focuses on intensive study in biological and physical sciences as a basis for understanding the science of nutrition and the relationships between nutrients and human health.
B.S. in Human Nutrition
Coordinated Program Concentration
Accredited by the American Dietetic Association, the coordinated program requires students to complete six semesters of full-time study, which includes classroom work in conjunction with clinical experiences provided at a variety of locations throughout the Chicagoland area.
The coordinated program prepares graduates for entry-level positions as dietitians in a variety of employment settings such as health care institutions, government organizations, business, industry, and community health agencies. With experience or advanced education, career opportunities can be found in research, education, or private practice. The employment outlook for dietitians is projected to grow in the twenty-first century.
Dietitians provide nutritional care to people in health and disease throughout the life cycle in accordance with their nutritional requirements and food habits. Dietitians’ activities include the provision of direct inpatient and outpatient services as well as community program planning and evaluation, clinical protocol development, and research. Therefore, a dietitian must be knowledgeable in the biological and physical sciences, psychology, sociology, education, and management and must have expertise in food habits, food composition, food service, science of food and nutrition, energy and nutrient needs, program development and evaluation, and research methods. Dietitians counsel clients, work with other members of the health care team in providing nutritional care in the clinical setting, and work with consumers in wellness programs and community agencies. Management of personnel, budgets, food operations, and consumer-oriented services in the food or health care industry are other areas for dietitians.
Nutrition Science Concentration
Academic programs in human nutrition deal with the human body’s basic life support system. The research and teaching is focused on the sciences of nutrition, physiology, biochemistry, and molecular biology and the application of knowledge in these disciplines to the maintenance of health and well-being of humans throughout their lives. The curriculum offers a wide range of courses on the nutritional and epidemiological aspects of human diseases, a broad perspective on human biology (including cultural factors), and a strong clinical orientation. The nutrition science concentration prepares students for graduate study in nutrition, medicine, and dentistry, and can be tailored to meet the American Dietetic Association Didactic Program in Dietetics requirements for entrance in a dietetic internship.
Transfer Admission Requirements
Students seeking admission to the Bachelor of Science in Human Nutrition programs must meet these minimum requirements:
- Sixty semester or 90 quarter hours of acceptable academic credit
- Cumulative grade point average of 2.50/4.00
- Successful completion of all the Pre-Human Nutrition Studies courses offered by the College of Liberal Arts and Sciences or the equivalents
The applicants’ personal characteristics, motivation, academic background, and work experiences are factors evaluated in selecting candidates for admission into the coordinated program through recommendation and a required essay.
Degree Requirements—Both Concentrations
To earn a Bachelor of Science in Human Nutrition degree from UIC, students need to complete University, college, and department degree requirements. The Department of Human Nutrition offers two major concentrations:
- Coordinated Program
- Nutrition Science
The Department of Human Nutrition degree requirements for both concentrations are outlined below. Students should consult the College of Applied Health Sciences section for additional degree requirements and college academic policies.
| Pre-Human Nutrition Course Requirements |
|
| Courses |
Hours |
| ENGL 160—English Composition I |
3 |
| ENGL 161—English Composition II |
3 |
| COMM 100—Fundamentals of Human Communication |
3 |
| Humanities electives |
6 |
| PSCH 100—Introduction to Psychology |
4 |
| SOC 100—Introduction to Sociology |
3 |
| SOC 201—Introductory Sociological Statistics |
4 |
| CHEM 112—General College Chemistry I |
5 |
| CHEM 130—Survey of Organic and Biochemistry |
5 |
| BIOS 100—Biology of Cells and Organisms |
5 |
| BIOS 350—General Microbiology a |
3 |
| BIOS 351—Microbiology Laboratory a |
2 |
| MATH 121—Precalculus Mathematicsb |
5 |
| HN 110—Foods |
2 |
| HN 196—Nutrition |
2 |
| Electivesc |
5 |
| Total Hours—Pre-Human Nutrition Course Requirements |
60 |
a Students are required to complete CHEM 130 as a prerequisite for these courses. See CHEM 130 course description for more details.
b Completion of MATH 121 may be satisfied through placement exam or CLEP.
c Recommended elective: introductory courses in macroeconomics, computer science, anthropology, or any other social science course. One of these courses must be selected from the Course Distribution Requirements Chart in the College of Liberal Arts and Sciences section of the catalog.
Degree Requirements—
Coordinated Program Concentration
| B.S. in Human Nutrition—Coordinated Program Degree Requirements |
Hours |
| Pre-Human Nutrition Course Requirements |
60 |
| Coordinated Program Required Courses |
76 |
| Total Hours—B.S. in Human Nutrition—Coordinated Program |
136 |
Pre-Human Nutrition Course Requirements
See previous section Pre-Human Nutrition Course Requirements for a list of courses to meet this requirement.
| Coordinated Program Required Courses |
|
| Courses |
Hours |
| HN 200—Nutrition Care Planning |
3 |
| HN 300—Science of Foods |
3 |
| HN 302—Culture and Food |
2 |
| HN 306—Nutrition Education |
4 |
| HN 308—Nutritional Science I |
3 |
| HN 309—Nutritional Science II |
3 |
| HN 311—Nutrition during the Lifecycle |
3 |
| HN 312—Nutrition during the Lifecycle Practicum |
2 |
| HN 320—Clinical Nutrition I |
4 |
| HN 321—Clinical Practice I |
2 |
| HN 330—Quantity Food Production |
3 |
| HN 332—Food Service Management |
2 |
| HN 335—Food Service Practicum |
4 |
| HN 340—Seminar |
1 |
| HN 341—The Research Process |
2 |
HN 413—Principles of Delivering Public Health
Nutrition Services |
3 |
| HN 420—Clinical Nutrition II |
2 |
| HN 421—Clinical Practice II |
4 |
| HN 422—Clinical Nutrition III |
2 |
| HN 423—Clinical Practice III |
5 |
| HN 450—Professional Practice |
6 |
| BCHE 307—Fundamentals of Biochemistry |
3 |
| MVSC 251—Human Physiological Anatomy I |
5 |
| MVSC 252—Human Physiological Anatomy II |
5 |
| Total Hours—Coordinated Program Required Courses |
76 |
Sample Course Schedule— Coordinated Program
| Junior Year |
|
| Fall Semester |
Hours |
| BCHE 307—Biochemistry |
3 |
| MVSC 251—Human Physiological Anatomy I |
5 |
| HN 200—Nutrition Care Planning |
3 |
| HN 308—Nutrition Science |
3 |
| Total Hours |
14 |
| |
|
| Spring Semester |
Hours |
| MVSC 252—Human Physiological Anatomy II |
5 |
| HN 309—Nutrition Science |
3 |
| HN 330—Quantity Food Production |
3 |
| HN 413—Principles of Delivery of Public Health Nutrition |
3 |
| Total Hours |
14 |
| |
|
| Senior Year |
|
| Fall Semester |
Hours |
| HN 300—Science of Food |
3 |
| HN 302—Food and Culture |
2 |
| HN 311—Nutrition During Lifecycle |
3 |
| HN 320—Clinical Nutrition I |
4 |
| HN 332—Food Service Management |
2 |
| Total Hours |
14 |
| |
|
| Spring Semester |
Hours |
| HN 306—Nutrition Education |
4 |
| HN 335—Foodservice Practice |
4 |
| HN 340—Seminar |
1 |
| HN 341—The Research Process |
2 |
| HN 420—Clinical Nutrition II |
2 |
| HN 422—Clinical Nutrition III |
2 |
| Total Hours |
16 |
| |
|
| Summer Semester: |
Hours |
| HN 321—Clinical Nutrition Practice I (2 cr) |
2 |
| HN 421—Clinical Nutrition Practice II (4 cr) |
4 |
| Total Hours |
6 |
| |
|
| Fall Semester: |
Hours |
| HN 312—Nutrition During Lifecycle Practice |
2 |
| HN 423—Clinical Nutrition Practice III |
5 |
| HN 450—Professional Practice |
6 |
| Total Hours |
13 |
Degree Requirements— Nutrition Science Concentration
| B.S. in Human Nutrition—Nutrition Science Degree Requirements |
Hours |
| Pre-Human Nutrition Course Requirements |
60 |
| Nutrition Science Required Courses |
60 |
| Total Hours—B.S. in Human Nutrition—Nutrition Science |
120 |
Pre-Human Nutrition Course Requirements
See previous section Pre-Human Nutrition Course Requirements for a list of courses to meet this requirement.
| Nutrition Science Required Courses |
|
| Courses |
Hours |
| HN 200—Nutrition Care and Planning |
3 |
| HN 300—Science of Foods |
3 |
| HN 308—Nutritional Science I |
3 |
| HN 309—Nutritional Science II |
3 |
| HN 311—Nutrition during the Lifecycle |
3 |
| HN 320—Clinical Nutrition I |
4 |
| HN 340—Seminar |
1 |
| HN 341—The Research Process |
2 |
HN 413—Principles of Delivering Public Health
Nutrition Services |
3 |
| HN 420—Clinical Nutrition II |
2 |
| BCHE 307—Fundamentals of Biochemistry |
3 |
| MVSC 251—Human Physiological Anatomy I |
5 |
| MVSC 252—Human Physiological Anatomy II |
5 |
| Electivesa |
20 |
| Total Hours—Nutrition Science Required Courses |
60 |
a Elective courses will depend upon students’ post-graduation goals.
Sample Course Schedule—Nutrition Science
| Junior Year |
Hours |
| Fall Semester |
Hours |
| BCHE 307—Biochemistry |
3 |
| MVSC 251—Human Physiological Anatomy I |
5 |
| HN 200—Nutrition Care Planning |
3 |
| HN 308—Nutrition Science |
3 |
| Total Hours |
14 |
| |
|
| Spring Semester |
Hours |
| MVSC 252—Human Physiological Anatomy II |
5 |
| HN 309—Nutrition Science |
3 |
HN 413—Principles of Delivery of Public Health
Nutrition |
3 |
| Elective(s) |
3 |
| Total Hours |
14 |
| |
|
| Senior Year |
Hours |
| Fall Semester |
Hours |
| HN 300—Science of Food |
3 |
| HN 311—Nutrition During Lifecycle |
3 |
| HN 320—Clinical Nutrition I |
4 |
| HN 396—Genetics |
2 |
| Elective(s) |
4 |
| Total Hours |
16 |
| |
|
| Spring Semester |
Hours |
| HN 340—Seminar |
1 |
| HN 341—The Research Process |
2 |
| HN 420—Clinical Nutrition II |
2 |
| Elective(s) |
11 |
| Total Hours |
16 |
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