Twin Cities campus
 
Twin Cities Campus

Nutrition Minor

Food Science & Nutrition
College of Food, Agricultural and Natural Resource Sciences
Link to a list of faculty for this program.
Contact Information
Department of Food Science and Nutrition, 225 Food Science and Nutrition Building, 1334 Eckles Avenue, Saint Paul, MN 55108 (612-624-6753; fax: 612-625-5272)
  • Program Type: Graduate minor related to major
  • Requirements for this program are current for Spring 2022
  • Length of program in credits (master's): 6
  • Length of program in credits (doctoral): 13
  • This program does not require summer semesters for timely completion.
Nutrition is the study of how nutrients, both essential and nonessential, affect health and all life processes. Consequently, nutrition is an extremely broad field that encompasses physiology, biochemistry, education, public health, and public policy. The nutrition graduate program is interdisciplinary.
Program Delivery
  • via classroom (the majority of instruction is face-to-face)
Prerequisites for Admission
Special Application Requirements:
Students interested in the minor are strongly encouraged to confer with their major field advisor, their director of graduate studies, and the Nutrition director of graduate studies regarding feasibility and requirements.
For an online application or for more information about graduate education admissions, see the General Information section of this website.
Program Requirements
Use of 4xxx courses towards program requirements is not permitted.
Required Coursework (6 credits)
Take the following courses:
NUTR 5625 - Nutritional Biochemistry (3.0 cr)
NUTR 5626 - Nutritional Physiology (3.0 cr)
Program Sub-plans
Students are required to complete one of the following sub-plans.
Students may not complete the program with more than one sub-plan.
Masters
Doctoral
Additional Coursework (7 credits)
Doctoral students take the following 7 credits to complete the 13-credit minimum.
NUTR 5624 - Nutrition and Genetics (2.0 cr)
NUTR 5622 - Vitamin and Mineral Biochemistry (3.0 cr)
NUTR 8620 - Advances in Nutrition (2.0 cr)
 
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· College of Food, Agricultural and Natural Resource Sciences

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NUTR 5625 - Nutritional Biochemistry
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Overview of biochemical molecules and pathways important in nutritional events. prereq: BIOC 3021 or instr consent
NUTR 5626 - Nutritional Physiology
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Spring
Whole body macronutrient metabolism as it relates to etiology of metabolic diseases. Signaling between tissues to control homeostasis. How dysregulation of crosstalk can lead to metabolic diseases. How diet, exercise, or starvation impact metabolism. Regulation of food intake and energy expenditure. Designing/analyzing/interpreting research data. prereq: NUTR 5625
NUTR 5624 - Nutrition and Genetics
Credits: 2.0 [max 2.0]
Typically offered: Every Fall
Overview of gene-diet interactions and relevant technologies used to study such interactions. Nutrigenomics, epigenetics, transcriptomics, proteomics, metabolomics. Examples of gene-diet interactions, implications. Current issues. Prerequisites: Courses in Nutritional Biochemistry (e.g., NUTR 5625), and Vitamin and Mineral Biochemistry (e.g., NUTR 5622), or consent of instructor
NUTR 5622 - Vitamin and Mineral Biochemistry
Credits: 3.0 [max 3.0]
Typically offered: Every Spring
Nutritional, biochemical, and physiological aspects of vitamins and essential minerals in human and experimental-animal models. prereq: BioC 3021, Phsl 3051, FSCN 4612
NUTR 8620 - Advances in Nutrition
Credits: 2.0 [max 2.0]
Typically offered: Every Fall & Spring
Recent research or special topics (e.g., obesity, vitamin biochemistry, nutrition education).