Course Requirements for Undergraduate, Graduate, and Second Degree Students
Course List for Undergraduate and Second Degree Students
UNCG’s Undergraduate Catalog is a good resource for information about the Nutrition concentrations and course descriptions.
Courses must be completed with a grade of C- or higher.
DPD Professional Courses
DPD Science Courses
NTR 203 – Culinary Skills for Food Selection and Menu Planning
BIO 111 – Principles of Biology & lab
NTR 213 – Introductory Nutrition
BIO 271 – Anatomy & Lab
NTR 282 – Introduction to Dietetics
BIO 277 – Physiology & lab
NTR 302 – Nutrition Education and Application Processes
BIO 280 – Microbiology & lab
NTR 309 – Quantity Food Procurement and Production & Lab
CHE 103 – General Chemistry I
NTR 313 – Nutrition Throughout the Life Cycle
CHE 104 – General Chemistry II
NTR 320 – Micronutrients: Assessment, Bioavailability and Deficiencies
CHE 110 – General Chemistry Lab
NTR 403 – Integrated Food Science and Culinary Medicine & Lab
CHE 205 – Organic Chemistry
NTR 420 – Diet and Disease
CHE 206 – Organic Chemistry Lab
NTR 421 – Cultural Foods and Global Nutrition
NTR 431 – Nutrition and Human Metabolism
NTR 423 – Community Nutrition
STA 108 – Elementary Introduction to Probability and Statistics
NTR 426 – Management Practices in Dietetics
MAT 115 – College Algebra
NTR 460 – Advanced Nutrition
NTR 474 – Medical Nutrition Therapy I & Lab
NTR 475 – Medical Nutrition Therapy II & Lab
NTR 482 – Professionalism in Dietetics
CED 310 – Helping Skills
PSY 121 – Psychology
ENG 101 – College Writing
Graduate Students
UNCG’s Graduate Catalog is a resource for information about the academic programs and course descriptions.
For more information about UNCG’s graduate programs in nutrition, review the Nutrition Department’s graduate programs section of our website and the Nutrition section of the graduate school website.
DPD Professional Courses
DPD Science Courses
NTR 203 – Culinary Skills for Food Selection and Menu Planning
BIO 271 – Anatomy & Lab
NTR 282 – Introduction to Dietetics
BIO 277 – Physiology & lab
NTR 309 – Quantity Food Procurement and Production & Lab
BIO 280 – Microbiology & lab
NTR 313 – Nutrition Throughout the Life Cycle
CHE 205 – Organic Chemistry
NTR 403 – Integrated Food Science and Culinary Medicine & Lab
