Bachelor of Science in Nutrition

Quick Facts


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. 


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.


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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:


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


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.

PDF icon 2019-20 BSN.pdf

Professor Highlights

Professor Highlights: 

Debra A. Boutin, MS, RDN

Portrait of Debra A. Boutin, MS, RD
I am thrilled to be the Chair of the Department of Nutrition and Exercise Science. Our programs are developed to match the passion you have for whole foods nutrition! I am here to help you decide which of our programs is the best fit for you and your career goals.
Request more Information Now accepting applications  for summer and fall  2020 Now accepting applications for summer and fall 2020