University of Southern Indiana

What you'll study

The programme provides a foundation in sciences and applied nutrition, emphasising human physiology, biochemistry, food science and the social determinants of food choice. Coursework balances theoretical understanding with laboratory and practicum experience so students learn to assess nutritional status, design interventions and contribute to food safety and product development.

Typical modules and subjects

• Foundations of Human Nutrition — macronutrients, micronutrients and energy balance
• Human Anatomy and Physiology — organ systems relevant to nutrition and health
• Introduction to Biochemistry — metabolic pathways and nutrient metabolism
• Food Science and Food Safety — food composition, preservation and sanitation
• Community and Public Health Nutrition — population-level assessment and programme planning
• Lifecycle Nutrition — nutritional needs from pregnancy through older adulthood
• Research Methods and Statistics for Nutrition — study design, data analysis and interpretation
• Nutrition Assessment and Counselling Skills — clinical and behavioural approaches to working with clients
• Electives and applied projects — examples include sports nutrition, culinary nutrition, or food product development

Structure and hands-on learning

Students follow a blend of general education, core science and nutrition-specific courses across the degree. Laboratory classes, case-based learning and community placement or internship components give practical experience. Final-year capstone or research projects allow students to apply skills to real-world problems and build a professional portfolio.

Entry requirements

Applicants should hold a recognised high school diploma or equivalent. Successful applicants typically have strong preparation in biology, chemistry and mathematics. Recommended high-school subjects include biology, chemistry and algebra; college preparatory English is also expected. Transfer applicants are evaluated on college coursework and GPA, and mature applicants with relevant experience are considered on an individual basis. Standardised test submission policies and specific GPA thresholds are set by the university admissions office and may vary over time.

Career prospects

Graduates are prepared for a range of roles in health, food and community settings. Career paths commonly pursued include:

• Clinical dietitian or nutritionist in hospitals and long-term care (often requiring further supervised practice or credentialing)
• Community nutritionist or public health practitioner working on nutrition education and programme delivery
• Food industry positions in quality assurance, product development, regulatory affairs and lab analysis
• Wellness and corporate health roles, including health coaching and employee nutrition programmes
• Research assistant roles in academic or private-sector nutrition science projects
• Progression to graduate study in nutrition, dietetics, public health or related fields

Why study at University of Southern Indiana

The University of Southern Indiana offers small class sizes and accessible faculty, enabling close mentoring and practical training. The nutrition programme integrates laboratory work, community placements and applied projects with opportunities to collaborate across allied health and science departments. Students benefit from regionally based practicum opportunities with hospitals, public health agencies and local food businesses, and from facilities that support hands-on learning in food science and human performance. The programme’s emphasis on both science and applied skills prepares graduates to move directly into the workforce or continue with professional accreditation and postgraduate study.