Nutrition and dietetics

The study of food, nutrition and dietetics involves the application of science, blended with behavioral sciences, integrating management strategies, along with a solid foundation in liberal studies. Our goal is to provide a distinctive program of study in all areas of nutrition and dietetics within the liberal arts setting.

The Food and Nutrition major offers students three concentrations: dietetics, wellness and food and nutrition in business. All three of these concentration areas combine coursework emphasizing the foundations of food and nutritional sciences with the physical and biological sciences necessary for professional employment.

  • Dietetics
    The dietetics concentration is a professional program of study which leads to post-baccalaureate dietetics internship and dietetics registration and licensure for qualified students. The Bluffton University program is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics. (Accreditation Council for Education in Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2000, Chicago, IL  60606-6995). 
  • Food in Business
    There is considerable demand in the global food industry for knowledgeable and competent persons who understand food and nutrition, which is the focus of the food in business concentration. Opportunities include managing food service organizations, food production, food product development and marketing, culinary arts, and food sales. A variety of business courses are included in this major and a hands-on practice internship is required as part of the curriculum.  
  • Wellness
    Health promotion and disease prevention for the general public is the main concern of the wellness concentration. In addition to academic preparation in food and nutrition, the student studies fitness, exercise and wellness concepts for the general public. Opportunities include the fitness industry, corporate wellness programs, resorts and spas, community health settings, and public health settings. A hands-on practice internship is required as part of the curriculum.         

Food and Nutrition major

Core: (23 hours)
NTR 105 Introduction to Foods (3)
NTR 210 Food Science  (4)
NTR 225 Fundamentals of Nutrition (3)
NTR 245 Cultural Foods (3)
NTR 325 Lifecycle Nutrition (3)
NTR 351 Research in Foods and Nutrition (3)
NTR 403 Seminar in Foods & Nutrition (1)
MGT 354 Principles of Management (3)

Dietetics Concentration:  (61 hours including 5 LAS hours)

BIO 230 Human Anatomy and Physiology 1 (4)
BIO 231 Human Anatomy and Physiology 2 (4)
BIO 301 Microbiology (4)
CEM 121 General Inorganic Chemistry 1 (5)
CEM 122 General Inorganic Chemistry 2 (5)
CEM 221 Organic Chemistry 1 (4)
CEM 235 Cell Chemistry (4)
HFS 310 Kinesiology (3)
     or HFS 320 Exercise Physiology(3)
MGT 364 Human Resource Management (3)
NTR 240 Physical  and Nutritional Assessment (2)
NTR 250 Nutrition Education and Communication (2)
NTR 310 Food Service Systems Management (4)
NTR 335 Public Health Nutrition and Policy (3)
NTR 375 Medical Nutrition Therapy I (3.5)
NTR 376 Medical Nutrition Therapy 2 (3.5)
NTR 386 Advanced Nutrition (3)

Food & Nutrition in Business Concentration (28 hours)
COM 185 Public Speaking and Persuasion (3)
COM 240 Media and Culture (3)
COM 225 Writing for the Media (3)
ECN 141 Principles of Macroeconomics (3)
ECN 142 Principles of Microeconomics (3)
MKT 356 Principles of Marketing (3)
MKT 358 Consumer Behavior (3)
NTR 310 Foodservice systems Management (4)
NTR 385 Internship (3)

Wellness Concentration  (35 hours)
BIO 230 Human Anatomy and Physiology 1 (4)
COM 195 Interpersonal Communication (3) 
   or COM 185 Public Speaking and Persuasion (3)
HFS 220 Personal and Community Health Concerns (3)
HFS 210 Fit for Life (2)
HFS 225 Commercial Recreation (3)
HFS 310 Kinesiology (3) 
   or HFS 320 Exercise Physiology (3)
HFS 325 Recreation and the Aging Process (3)
NTR 240 Physical & Nutrition Assessment (2)
NTR 250 Nutrition Education & Communication (2)
NTR 335 Public Health Nutrition and Policy (3)
NTR 385 Internship (3)
NTR 400 Workplace Wellness (1)
PSY 110 Introduction to Psychology (3)


The department of nutrition and dietetics offers a minor in wellness.

BIO 230 Human Anatomy and Physiology I (4)
COM 195 Interpersonal Communication (3)
  or COM 185 Public Speaking and Persuasion (3)
HFS 117 Introduction to Sport Medicine (1)
HFS 210 Fit for Life (2)
HFS 220 Personal and Community Health Concerns (3) 
NTR 225 Fundamentals of Nutrition (3)

A minimum of five additional hours is to be chosen from courses within the wellness concentration. Student must hold first aid and CPR certification upon graduation.


NTR 105 Introduction to Foods (3)
This course provides an introduction to foods and food preparation within the context of societal concerns related to health and wellness. Lecture emphasizes the human ecological model and how environmental interaction has evolved and changed with time (food safety, biotechnology, food technology, food production, sustainable living). Lab emphasizes basic techniques of food preparation. (2 hrs. lecture; 3 hrs. lab). Suitable for majors and non-majors.

NTR 210 Food Science (4)
A study of scientific principles related to food and food preparation. This course promotes an understanding of the composition of food and food products and the principles of food preparation leading to palatability, maximum nutrient retention and food sanitation. Lecture and lab.

NTR 225 Fundamentals of Nutrition (3)
A study of the nutritional needs of the human body for good health. Specific attention is given to understanding the nutrients and their chemical characteristics, functions in the body and food sources. The nutritional requirements of the individual student are emphasized in an attempt to understand the relationship between diet and health. Suitable for non-majors.

  NTR 240 Physical & Nutrition Assessment (2)
Assessment of physical and nutritional status is key to providing appropriate health and wellness interventions. Anthropometry, biometry, clinical, and dietary assessment techniques will be utilized in assessment of health and wellness. Students will develop skills in physical and nutrition assessment techniques. Prerequisite: NTR 225.

  NTR 245 Cultural Foods (3)
This course examines the economic, social, cultural and consumer issues related to food and meals in today's society. Focus is on the translation of nutritional needs into food, menus and meals. Planning, purchasing, production and service of meals are accomplished through group participation. Prerequisite: NTR 110 or NTR 210. Lecture and lab.
NTR 250 Nutrition Education & Communication (2)
Principles and theories of learning, behavioral modification, cognitive theory, counseling theories and implementing and evaluating learning will be presented. Grounded in behavioral change models and theories, this course will provide students an opportunity to learn how to develop a nutrition counseling program for clients. Students will also become familiar with the ADIME model for standardized nutritional diagnosing utilizing case studies. Prerequisite: NTR 240.
NTR 284 Special Studies Seminar (1)
Study by tour of careers in food and nutrition. Class is by special arrangement of the faculty.

NTR 310 Food Service Systems Management (4)
A study of the organization and management of food service systems, principles and techniques of menu planning, quantity food purchasing, preparation and storage, budgeting, equipment use and layout, personnel management and sanitation. Prerequisite: NTR 110 or NTR 210. Lecture and field experience.

NTR 325 Lifecycle Nutrition (3)
A study of nutrition related to critical periods throughout the life cycle. Nutritional needs during infancy, childhood, adolescence, athletics, pregnancy and in aging are included. Consideration is given to related physiological, psychological and socio-economic factors. Prerequisite: NTR 225.

NTR 335 Public Health Nutrition and Policy (3)
An overview of public health nutrition and the organization of public, private and non-profit community nutrition services. In addition, basic principles of epidemiology and the legislative policy making process is examined. Students utilize current information technologies. Offered fall semesters, odd years. Prerequisite: NTR 225.

NTR 351 Research in Foods and Nutrition (3)
A study of the basic research process as it applies to food and nutrition research. Qualitative and quantitative research will be studied, as well as analyzing and interpreting research publications. Students set up and conduct their own research using methods studied in this class. Writing-enriched course. Prerequisites: ENG 110 or ENG 120 and NTR 210.

NTR 385 Internship (3-4)
Supervised work experience providing opportunity for application of principles and theory learned in the student's major course work. Internship objectives, contact hours, and specific requirements are to be arranged with supervising faculty prior to the course. May be repeated for a maximum of 9 hours of credit. Open to juniors and seniors.

NTR 375 Medical Nutrition Therapy 1 (3.5)
A study of the nature and etiology of disease, the relationship of nutrition to health and disease processes and the use of nutrition therapy in the treatment of disease. The nutrition care process and state-of-the-art documentation methods will be utilized.  Prerequisites: NTR 250 and BIO 231. Lecture plus clinical experience.

NTR 376 Medical Nutrition Therapy 2 (3.5)
The second of a two-course sequence, this one continuing the study of nutritional management in the treatment of disease. The nutrition care process and state-of-the-art documentation methods will be utilized. Prerequisite: NTR 375. Lecture plus clinical experience.

NTR 386 Advanced Nutrition (3)
This course provides an in-depth study of nutrients and their role in physiological processes. An analysis of selected topics in human nutrition with an emphasis on current research is also presented.  Prerequisites: NTR 225 and BIO 231.

NTR 390 Independent Study (1-3)
By arrangement.

NTR 400 Seminar in Wellness (1)
A study of selected topics and professional development in the field of wellness. Not open to first-year students.

NTR 403 Seminar in Food and Nutrition (1)
A course on the transition from student to professional, including information on internships, readying for employment, professional behavior, and other topics in food and nutrition. Open to senior majors only.

August 2013