Bachelor of Science in Nutrition

Quick Facts

Location

Kenmore, Washington campus

General Requirements

Completion of the equivalent of two years of college course work
2.5 cumulative GPA
Grade of C or better in all basic proficiency and science requirement courses
90 quarter credits (60 semester credits), including a minimum number of credits in the basic proficiency, science and general education categories

Length of Program

2 years, full-time

Tuition and Financial Aid

Career Opportunities

Food consultant with public and private companies and organizations (for example, sports organizations, fitness centers, patients' organizations and associations)
Manager of food and meal production in catering companies
Information and communication employee in the private and public sectors
Health promotion consultant within public and private companies
Product developer in the food industry
Project manager or project associate
Food journalist for digital and print media, magazines and cookbooks
Sales consultant (e.g. nutraceutical or supplement industry)
Food/diet technician (may require certificate)
Food service manager
Personal chef/catering manager

See examples of how our graduates use their nutrition degrees.

Summary

In the Bachelor of Science in Nutrition program, you’ll gain a comprehensive education that merges the science of nutrition with a broad view of wellness, community and the environment. Bastyr's experienced faculty guides you through the physiological, biochemical, socioeconomic, political and psychological dimensions of human nutrition.

The University's curriculum emphasizes that good nutrition involves understanding and meeting the greater needs of the planet. This includes using food as affordable medicine and learning how growing and processing food impacts the environment.

Program Features

A rigorous science-based curriculum prepares you for a mainstream profession with a natural health perspective.
Highly qualified faculty coupled with small class sizes and a strong advising program.
A modern and fully equipped whole food nutrition kitchen where students develop their culinary skills
Whole food Dining Commons featuring organic, local meals.
Nutrition students help maintain the University's Medicinal Herb Garden and its 350 species of herbs and seasonal crops. The garden serves as a laboratory for organic, sustainable and renewable agriculture.
Access to elective classes in other programs, including herbal sciences, naturopathic medicine, and health psychology.

Learn about career opportunities and see examples of how graduates use their nutrition degrees.

Prerequisites

Looking for a low-cost alternative to completing your prerequisites? See which courses can be fulfilled through the Alternative Credit Project.

Entering undergraduates must have a cumulative GPA of at least 2.5 with a grade of C or higher in all basic proficiency and science requirement courses. Exceptional applicants who do not meet these requirements will be reviewed on a case-by-case basis. Before enrolling, students must have completed 90 quarter credits (60 semester credits), including a minimum number of credits in the basic proficiency, science and general education categories. Surplus credits not used to satisfy basic proficiency or science requirements may be applied to the appropriate general education requirements.

Note: You may apply to the program while completing prerequisite coursework.

Basic Proficiency and Science Requirements
English Literature or Composition	9 quarter credits
General Psychology	3 quarter credits
Public Speaking	3 quarter credits
College Algebra or Statistics	4 quarter credits
General Chemistry I & II (science-major level with lab)	8 quarter credits
General Cell Biology (science-major level with lab)	4 quarter credits
Introductory Nutrition	5 quarter credits

General Education Requirements
Natural Sciences	8 quarter credits
Arts and Humanities	15 quarter credits
Social Sciences	15 quarter credits
Electives	16 quarter credits The number of elective credits may vary depending upon the exact number of quarter credits earned in the other prerequisite categories. Total prerequisite credits must equal at least 90 quarter credits.

Want to know which classes fulfill these prerequisites? Check these lists:

Course equivalency guides
General Education Requirements breakdown

Curriculum

This table lists the tentative schedule of courses for each quarter. Also included: the number of credits per course (Credits), lecture hours each week (Lec.) and lab/clinic hours each week (L/C). Course descriptions are available in the Course Catalog.

Junior Year (Year I)

Quarter Cat. No. Course Title Course descriptions are available in the Course Catalog. Credits Lec. L/C Fall BC3123 Organic Chemistry for Life Sciences Lec/Lab 6 5 2 BC3161 Anatomy & Physiology 1 Lec/Lab 3 2 2 IS3111 Interdisciplinary Experiences in Natural Health Arts & Sciences 1 1 1 0 TR4103 Whole Foods Production 3 1.5 3 TR4118 Cultural Perspectives on Food 2 2 0 Quarterly Totals: 15 11.5 7 Winter BC3162 Anatomy & Physiology 2 Lec/Lab 3 2 2 BC4117 Biochemistry for Life Sciences 1 5 4 2 TR3111 Nutrition Throughout Life (hybrid online course) 3 3 0 TR3115 Introduction to Food Science 2 2 0 Quarterly Totals: 13 11 4 Spring BC3163 Anatomy & Physiology 3 Lec/Lab 4 3 2 BC4140 Biochemistry for Life Sciences 2 4 4 0 EX3105 Physical Activity & Wellness 2 2 0 TR3117 Experimental Foods Lecture 4 4 0 TR3118 Experimental Foods Lab 1 0 2 Quarterly Totals: 15 13 4

Senior Year (Year II)

Quarter	Cat. No.	Course Title Course descriptions are available in the Course Catalog.	Credits	Lec.	L/C
Fall	PS3601	Psychology of Nourishment	3	3	0
	TR4107	Advanced Nutrition Principles 1	4	4	0
	TR4805	Nutrition Education Practicum. Note: May be taken in any quarter except summer during year two.	2	0	4
		*Quarterly Totals:*	9	7	4

Winter	TR4100	Introduction to Research Methods (hybrid online course)	3	2	2
	TR4108	Advanced Nutrition Principles 2	2	2	0
	TR4113	Nutritional Supplements & Herbs	3	3	0
	TR4205	Nutritional Analysis & Assessment	3	2	2
		*Quarterly Totals:*	11	9	4

Spring	TR4117	Nutrition, Physical Activity & Disease	5	5	0
	TR4126	Community Nutrition/ Nutrition Education	5	5	0
	TR4140	Ecological Aspects of Nutrition	2	2	0
		*Quarterly Totals:*	12	12	0

Elective Requirements

Quarter	Cat. No.	Course Title Course descriptions are available in the Course Catalog.	Credits	Lec.	L/C
variable	variable	Electives Of the 14 elective credits required, students must take a minimum of six (6) elective credits in nutrition program courses.	15	15	0
		*Electives Total:*	15	15	0

Total Requirements

	Credits	Lec.	L/C
Core Course Credits and Hours	75	63.5	25
Elective Credits and Hours	15	15	0
*Total Requirements:*	90	78.5	25

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Expected Learning Outcomes

The Department of Nutrition & Exercise Science has established the following expected learning outcomes for all its Bachelor of Science programs:

Biological/Medical Sciences
Quantitative and Qualitative Reasoning
Research
Critical Thinking Skills
Communication
General Health and Wellness
Nutrition, Whole Foods and Exercise Science
Professionalism
Promotion of the University's and the Department's mission and vision

The attached PDF is the proposed curriculum for students starting in Fall 2019. Please note that changes to the curriculum may still occur before the start of the Fall 2019 academic year. For the 2019-2020 course catalog, click here.