Major code BS6483
College of Health Sciences and Professions
Food and Nutrition Sciences
Grover Center E160
Athens, OH 45701
Phone: 740.566.0470
www.ohio.edu/chsp/food-nutrition/undergraduate/nutrition-science
Contact: FNSundergrad@ohio.edu
Program Overview
The Nutrition Science- Pre-Medicine major is for those who plan to enroll in medical school after graduation. The major provides the courses required to apply to medical school. Students also learn how to apply nutrition fundamentals and biochemistry to promote health and for chronic disease prevention and treatment. Students apply their anatomy, physiology, and nutrition knowledge to complete case studies and develop clinical assessment skills. Experiences in this major will foster critical thinking and basic clinical knowledge to create a solid foundation for student success in medical school.
This major can also be modified to meet the needs of other pre-healthcare majors, for example pre-ophthalmology, pre-dentistry and pre-veterinary.
To remain active in this program students must:
- maintain an overall GPA of 2.0 (C) or better in all hours attempted at Ohio University;
- earn at least a 2.0 (C) or better in all major and related required
Additional elective courses may be needed to gain admission into some professional/graduate programs. Each student will be assigned an advisor who will assist them in selecting courses.
Note: Admission to graduate and professional programs can be very competitive, with most programs requiring a minimum accumulative GPA of 3.0 (B) or higher. Completing the graduation requirements of Ohio University and the Nutrition Science program does not guarantee that students will be accepted into post-baccalaureate programs. Students must apply to and be granted acceptance into such programs.
Program Learning Outcomes
Upon completion of the program:
- Students will be able to integrate nutrition-related information and research into nutrition-related practice.
- Students will be able to integrate food-related information and research into food-related practice.
- Students will be able to demonstrate effective written communication through portfolio development for professional level practice.
- Students will be able to develop and implement a nutrition and wellness intervention for individuals/groups, considering the role of environment, food, nutrition, and lifestyle choices on health promotion and disease prevention.
- Students will be able to describe basic concepts of nutritional genomics.
Admissions Information
Freshman/First-Year Admission
No requirements beyond University admission requirements.
Change of Program Policy
No selective or limited admission requirements.
External Transfer Admission
No requirements beyond University admission requirements.
Opportunities Upon Graduation
Students are prepared to apply to graduate-level health professional programs such as medical school, optometry, dentistry, pharmacy, occupational therapy, veterinary medicine, and more.
Requirements
