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Designed as a non-dietetic track, this program will lead to graduate
programs in nutritional sciences as well as to employment opportunities
in both the public and private sectors, including in the areas of public or
community health, food industry, marketing and product design, patient
advocacy, education, research, sales, government, and sport performance.
Promoting health and wellness through numerous academic disciplines since 1885, Springfield College has a strong history of generating the kind
of thinkers who link theory and practice, and who foster a deep appreciation for service through our Humanics philosophy. The new nutritional
sciences program at Springfield College will be grounded in our philosophy and inspired by promoting practical and creative contributions to nutritional
changes in America. Information is available from program director Richard Wood, Ph.D., assistant professor of exercise science and sport studies,
or (413) 748-3179.
Housed in the Department of Exercise Science and Sport Studies,
this course of study will lead students to a bachelor of science (B.S.)
degree in nutritional sciences.
Most major health care organizations and members of the public
would agree that focus on nutrition is more important now than ever –
and most Americans would agree that nutrition is now more confusing
and controversial than ever. We need educated, motivated, creative thinkers
to meet America’s nutritional needs.
A total of 120 credits will be required for graduation, including 40-46
general education requirements, 62 of core major requirements,
and 17-23 elective credits.
The Courses Include:
- Human Anatomy and Physiology
- Introduction to Nutritional Sciences
- Introduction to Nutrition
- Nutritional Assessment
- Advanced Nutrition and Metabolism
- Principles of Food Science
- Community Nutrition
- Food Service Management
- Nutrition and Culture
- Nutrition and Human Development
- Senior Thesis