Utah Valley University

Programme overview

This programme combines coursework in biological sciences, nutrition theory and applied food systems to build competence in assessing nutritional status, designing nutrition interventions and communicating dietary guidance. Students learn to interpret research, apply nutrition principles to diverse populations, and consider ethical and cultural factors in food-related decision making.

What you'll study

Curriculum typically covers foundational subjects and applied nutrition topics:

• Foundations: human anatomy and physiology, biochemistry, and introductory nutrition science providing the biochemical and physiological basis for nutrient function.
• Lifespan nutrition: maternal and infant nutrition, childhood, adult and older adult nutrition needs and considerations.
• Clinical nutrition: assessment methods, medical nutrition therapy concepts for common conditions such as diabetes, cardiovascular disease and renal disorders.
• Community and public health nutrition: program planning, population assessment, health promotion and food security.
• Food science and systems: food safety, food service management, food composition and practical aspects of food preparation.
• Research and professional practice: statistics, research methods, evidence appraisal and communication skills, often including supervised experiential learning or internships.

Entry requirements

Typical entry expectations include a high-school diploma or equivalent with strong performance in science and math courses, and completion of prerequisite coursework (such as biology and chemistry). Transfer students are usually assessed on prior college coursework and may need to meet programme-specific prerequisites before progressing to upper-division nutrition classes. Applicants should consult admissions advisers for specific placement and progression policies.

Career prospects

Graduates pursue roles in clinical settings, community health, wellness and prevention programmes, food service management, corporate wellness, nutrition education and research support. For careers as registered dietitians or equivalent professional licenses, graduates often need additional supervised practice hours and to meet national credentialing requirements. Other pathways include graduate study in nutrition, public health or related health professions.

Scholarships & funding angle (general)

Students should explore institutional scholarships, departmental awards, and external scholarships offered by professional nutrition organisations. Funding options may include need-based aid, merit scholarships, research or teaching assistantships for eligible students, and grants that support travel or practicum placements. Early application and contacting the university's financial aid and the nutrition department can uncover discipline-specific funding opportunities.