Nutrition Sciences (BS)

The Bachelor of Science (BS) in Nutrition Sciences degree is designed to prepare students for the healthcare field with an evidence-based approach to nutrition and dietetics, including medical nutrition therapy. Nutrition Sciences programs are student-focused with contact hours provided through lecture-based and laboratory courses. With several concentration areas of study to choose from, students will have the opportunity to engage in field experiences supervised by Registered Dietitians/Nutritionists and other healthcare/nutrition-related professionals. Summer and part-time work, or volunteer experiences in the profession, are encouraged to help bolster a competitive application for Masters/MS-DI programs. Nutrition and dietetics professionals have a unique knowledge of the science and art of nutrition. The blend of scientific knowledge with the social and cultural factors influencing what people eat enables Registered Dietitians/Nutritionists and healthcare professionals to assist individuals in health promotion, disease prevention, and disease management.

Please see the UNLV Department of Kinesiology and Nutrition Sciences web page at www.unlv.edu/kns/nutrition for information about department programs, faculty and facilities. Degree worksheets and 4/5 year plan for the major are available at www.unlv.edu/degree/bs-nutrition-sciences.

Learning Outcomes

Knowledge requirement for Registered Dietitian Nutritionists (KRDN)

• KRDN 1.1: Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
• KRDN 1.2: Select and use appropriate current information technologies to locate and apply evidence-based guidelines and protocols.
• KRDN 1.3: Apply critical thinking skills.
• KRDN 2.3: Assess the impact of a public policy position on nutrition and dietetics practice.
• KRDN 2.4: Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
• KRDN 2.5: Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates.
• KRDN 2.6: Demonstrate cultural humility, awareness of personal biases and an understanding of cultural differences as they contribute to diversity, equity and inclusion.
• KRDN 2.7: Describe contributing factors to health inequity in nutrition and dietetics including structural bias, social inequities, health disparities and discrimination. 
• KRDN 2.8: Participate in a nutrition and dietetics professional organization and explain the significant role of the organization.
• KRDN 2.9: Defend a position on issues impacting the nutrition and dietetics profession.
• KRDN 3.2: Develop an educational session or program/educational strategy for a target population.
• KRDN 3.3: Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.
• KRDN 3.4: Practice routine health screening assessments, including measuring blood pressure and conducting waived point-of-care laboratory testing (such as blood glucose or cholesterol).
• KRDN 5.1: Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement.
• KRDN 5.2: Identify and articulate one’s skills, strengths, knowledge and experiences relevant to the position desired and career goals.
• KRDN 5.3: Practice how to self-advocate for opportunities in a variety of settings (such as asking for needed support, presenting an elevator pitch).
• KRDN 5.4: Practice resolving differences or dealing with conflict.
• KRDN 5.5: Promote team involvement and recognize the skills of each member. 

Career Possibilities

Nutrition Sciences graduates are prepared to work in clinical dietetics as interns and graduate students under the supervision of licensed RDNs. Some may also enjoy helping professional or recreational athletes in sports ranging from sprinting to stock car racing as Licensed and Registered Dietitian Nutritionists (RDNs). Others may find employment in health clubs, spas, or neighborhood gyms. Others may work in food service for corporations, schools, airlines and the military. Those with inquiring minds may prefer the laboratory, conducting experiments for quality assurance departments, new products for offices or drug companies to delineate metabolic pathways. Some of the major areas (with application eligibility immediately after graduating) include:

• Diet Technician, Registered (DTR/NDTR)
• Certified Dietary Manager (CDM)
• WIC Nutrition Educator
• Dietary Aide
• Pair with a Fitness Specialization such as a CPT from ACSM, NATA or NSCA
• Research

Admission

In addition to a cumulative and program prerequisite GPA of 2.75 and a Letter of Intent (LOI), program applicants must complete of the following courses in order to apply to program:

• NUTR 223   : Principles of Nutrition with a grade of B or higher
• NUTR 271  : Introduction to Nutrition and Dietetics with a grade of B or higher
• NUTR 301  : Nutrition, Health and Ethnic Issues with a grade of B or higher
• MATH specific to your desired concentration
• CHEM specific to your desired concentration
• BIOL 189A  : Fundamentals of Life Science with a grade of C or higher
• BIOL 189L  : Fundamentals of Life Science Lab with a grade of C or higher
• BIOL 251A  : General Microbiology Lecture with a grade of C or higher
• BIOL 251L  : General Microbiology Lab with a grade of C or higher
• KIN 223 /L: Human Anatomy & Physiology I with a grade of C or higher
• KIN 224 /L: Human Anatomy & Physiology II with a grade of C or higher