University of Cincinnati

What you'll study

This bachelor's degree builds a foundation in biological and chemical sciences before progressing to core nutrition topics. Early modules typically cover general chemistry, human anatomy and physiology, introductory biochemistry and statistics, followed by nutrition-specific courses such as nutrition across the lifecycle, macronutrient and micronutrient metabolism, clinical nutrition/medical nutrition therapy, community and public health nutrition, and food science and safety.

• Laboratory skills: hands-on lab classes in nutrient analysis, food preparation/processing, and biochemical techniques.
• Assessment and counselling: nutritional assessment methods, dietary analysis software, and communication skills for behaviour change and counselling.
• Applied practice: community placements, supervised practicum experiences and a capstone or research project applying nutrition principles to real-world problems.
• Electives and special topics: options may include sports nutrition, foodservice management, nutritional genomics, global nutrition, and policy/program design.

Entry requirements

Applicants are expected to hold a secondary-school qualification equivalent to a US high school diploma with a strong academic record. Competitive candidates will have completed college-preparatory coursework with particular strength in biological sciences, chemistry and mathematics. Typical preparation includes:

• High school biology with laboratory experience.
• High school chemistry (and where possible introductory physics).
• Solid mathematics background (algebra and ideally precalculus or statistics).
• A personal statement explaining interest in nutrition and any relevant volunteer, work or extracurricular experience.

Admission is selective and may consider grades, course rigor and demonstrated interest in the field. Some students enter a general health sciences stream before declaring the nutrition major once prerequisite courses are completed.

Career prospects

Graduates enter a range of roles across health care, community services, industry and research. Common pathways include:

• Working in hospitals or clinics in nutrition support roles; graduates who pursue additional accredited supervised practice and licensure can qualify as registered dietitians/nutritionists.
• Community and public health positions designing and delivering nutrition education, program planning and population-level interventions.
• Food industry roles in product development, quality assurance, regulatory affairs and food safety.
• Foodservice and operations management in institutions such as schools, corporations or long-term care facilities.
• Research assistant roles or progression to postgraduate study in nutrition science, public health or related biomedical fields.

Why study at University of Cincinnati

The University of Cincinnati emphasises experiential learning and interdisciplinary collaboration, giving nutrition students access to laboratory facilities, community outreach programmes and clinical partnerships. Students benefit from practical placements with local hospitals and public health agencies, opportunities for undergraduate research with faculty, and connections to interdisciplinary teams in allied health and biomedical sciences. The university's focus on applied training helps prepare graduates for both immediate employment and further professional qualification in dietetics or graduate study.