Applied Science in Nutrition Science - BS
Applied Science in Nutrition Science/Master of Public Health
St. Kate's offers the opportunity to apply a student's liberal arts education to the field of public health through a unique 3+2 dual-degree program. The 3+2 program is completed in 5 years and offers students the opportunity to complete their bachelor's degree in applied science in nutrition science while pursuing the master of public health degree (MPH) with a global health focus.
The applied science in nutrition science program develops scientifically literate professionals who can confidently articulate the integration of food, nutrition, health, and societal issues. The foundation of the applied science in nutrition science program includes chemistry, biochemistry, and physiology courses. These science-based courses serve as a gateway into the advanced nutrition courses, while also meeting the necessary requirements for admission into future graduate or professional programs. The applied science in nutrition science students also complete the pre-public health sequence of courses and supporting work for the MPH program. This includes courses in global health and statistics.
To enroll in this 3+2 program, students apply to the MPH program during their junior year. If they are admitted to the MPH program, they receive a B.S. in applied science in nutrition science upon completion of the first year of the MPH program. If students choose to complete the fourth-year course work for a nutrition science degree prior to applying for the MPH program, they will also be prepared for a variety of entry-level jobs. The curriculum for the applied science in nutrition studies major is listed in the Pre-Professional Programs, Pre-Public health section of this catalog.
| Code | Title | Credits |
|---|---|---|
| Fall Term | ||
| CHEM 1110 | General Chemistry I with Lab | 4 |
| PSYC 1001 | General Psychology with Lab | 4 |
| Spring Term | ||
| CHEM 1120 | General Chemistry II with Lab | 4 |
| FSNU 2300 | Nutrition Foundations | 4 |
| Fall Term | ||
| BIOL 2610 | Human Anatomy and Physiology I with Lab | 4 |
| CHEM 2010 | Organic Chemistry I with Lab | 4 |
| HLTH 2050 | Foundations in Public Health | 4 |
| Select one of the following: | 4 | |
| Statistical Analysis for Decision Making | ||
| Biostatistics | ||
| Statistical Methods in Psychology | ||
| Statistical Analysis | ||
or STAT 1090 | Statistical Analysis | |
| Spring Term | ||
| BIOL 2620 | Human Anatomy and Physiology II with Lab | 4 |
| FSNU 3400 | Sports Nutrition | 4 |
| Fall Term | ||
| IPE 1030 | Healthcare Teams Foundations and Medical Terminology | 2 |
| or INDI 2220 | Medical Terminology | |
| FSNU 3340 | Lifecycle Nutrition Pediatrics | 4 |
| FSNU 4300W | Advanced Nutrition | 4 |
| Spring Term | ||
| FSNU 4270 | Current Issues in Foods and Nutrition | 4 |
| Fall Term | ||
| HLTH 6000 | Critical Issues in Global Public Health | 3 |
| HLTH 6010 | Principles of Epidemiology and Biostatistics I | 3 |
| HLTH 6030 | Design and Implementation of Global Health Programs | 3 |
| Spring Term | ||
| HLTH 6020 | Principles of Epidemiology and Biostatistics II | 3 |
| HLTH 6050 | Monitoring and Evaluation of Global Health Programs | 3 |
| Select one from: | 3-4 | |
| Global Health Policy and Governance | ||
| Topics and Topics | ||
| Select one from: | 3 | |
| Ethics and Human Rights for Global Health and Topics | ||
| Topics | ||
| Total Credits | 75-76 | |