Program Description
You’ll find your study of nutrition to be a scientific answer to a practical question: You are what you eat, is this really true?
Nutritional sciences live at the intersection of biology and chemistry. As a nutritional science student, you’ll learn how the substances we put into our bodies can be both beneficial and/or harmful. The Nutritional Sciences program prepares students to work in a wide range of settings and assume an array of challenging responsibilities in healthcare and wellness.
The Nutritional Sciences program prepares students planning to continue their education in the field of dietetics and obtain their registered dietician credential. Employment in the field of dietetics includes opportunities in medical healthcare, nutrition or food science research, health education, and private or public practice.
For More Information Contact: School of Science and Mathematics
Metro Campus: (918) 595-7334 ♦ Northeast Campus: (918) 595-7542
Southeast Campus: (918) 595-7742 ♦ West Campus: (918) 595-8193
Program Learning Outcomes
Upon successful completion of this program you will be able to:
- Describe the role nutrition plays in health and/or disease.
- Communicate scientific information.
- Identify components of a healthy lifestyle leading to optimal health or chronic disease prevention.
- Explain the relationship between microorganisms and human illness.
Careers
Search careers in Nutritional Sciences at TCC Career Explorer and visit TCC Career Services to learn more about our free career planning and job preparation services.
Degree Requirements
The Nutritional Sciences degree is designed to provide the student the opportunity to tailor a degree to the student’s area of interest while meeting the degree requirements listed below. A semester-by-semester course plan of study for each transfer institution is available through a degree map. Work closely with an academic advisor and follow the degree map for your chosen field of study to complete the degree requirements for the Associate in Science in Nutritional Sciences.
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