The Bachelor of Science in Nutrition offers a comprehensive understanding of how food and nutrition impact health, providing students with the foundational knowledge to pursue careers as nutritionists, dietitians, or related roles in the health field. Graduates of this program can work as health educators in the community; in federal programs such as USDA Food and Nutrition programs; in community food programs such as food banks, food pantries, and farmers markets; as corporate wellness coordinators; in food marketing and sales; or as health and nutrition writers. Additionally, with the strong foundation in science and research provided in this program, graduates are well prepared for admission to other graduate and professional programs (e.g., medical school, clinical lab sciences, biomedical science, physical/occupational therapy).
This program is available in-person at the Lawrence Campus and can also be completed with a combination of in-person and online courses through the Edwards Campus in Overland Park, Kansas.
The B.S. in Nutrition follows university admission requirements for freshman and transfer students. Please visit https://admissions.ku.edu/apply to review admission standards.
This program offers flexible pathways for students to complete their degree. The School of Professional Studies strongly encourages students to contact a School representative prior to applying for admission to develop a personalized degree completion plan. To schedule an appointment, please email professionalstudies@ku.edu.
While completing all required courses, students must also meet each of the following hour and grade-point average minimum standards:
Total Hours: Satisfied by a minimum of 120 total hours.
Junior/Senior Hours: Satisfied by a minimum of 45 hours from junior/senior hours (300+).
Graduation GPA: Satisfied with a minimum 2.0 KU GPA and a minimum of a C in all Nutrition Core Courses and Capstone requirement.
At the completion of this program, students will be able to:
- apply key concepts from biology, chemistry, and physiology to explain the biochemical processes involved in micronutrient and macronutrient metabolism.
- apply scientific principles across disciplines to understand nutrition and dietary intake throughout the lifespan.
- explain and analyze the socio-economic, behavioral, biological, and environmental factors that impact human diet and contribute to health conditions and disparities.
- demonstrate individual and collaborative efforts to disseminate accurate nutrition information in academic and community settings.
