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College of Education, Health and Human Services
School of Health Sciences

100 Nixson Hall
PH: 330-672-2197 | Fax: 330-672-2194


The Bachelor of Science in Nutrition provides students with a broad general education and a strong foundation in nutrition, dietetics and the sciences. The emphasis is integrating theory, research and application of knowledge to the profession of dietetics. The curriculum meets the Didactic Program in Dietetics requirements of the Academy of Nutrition and Dietetics, and graduates are eligible for admission to accredited internships. The faculty has expertise in nutritional sciences, exercise science, clinical and community practice and leadership studies.

Career Opportunities

Dietitians and nutritionists held about 64,400 jobs in 2010.  A nine percent increase in positions is projected by 2018. More than half of all jobs are in hospitals, nursing care facilities, outpatient care centers or offices of physicians and health practitioners. State and local government agencies provide additional jobs – mostly in correctional facilities, health departments and other public health related areas. Some dietitians and nutritionists are employed in special food services such as colleges and universities, airlines and company cafeterias. Other jobs are in public and private educational services, community care for the elderly, individual and family services, home health services and the federal government. Some dietitians are self-employed working as consultants to facilities such as hospital and nursing care facilities or providing counseling to individuals. (Source: Bureau of Labor Statistics)

Admission Requirements

General Admission for Freshman Students: Students most likely to be admitted and succeed at the Kent Campus are those who have graduated with at least 16 units of the recommended college preparatory curriculum in high school, who have achieved a cumulative high school grade point average of 2.5 or higher (on a 4.0 scale), and whose composite ACT score is 21 or better (980 combined critical reading and math SAT score). For more information on admissions, visit the Admissions website for new freshmen.

General Admission for Transfer Students: Generally, a transfer applicant who has taken 12 or more semester hours with a college cumulative GPA of at least 2.0 on a 4.0 scale may be admitted. An applicant who has taken fewer than 12 semester hours will be evaluated on both collegiate and high school records. For more information on admissions, visit the Admissions website for transfer students.

Graduation Requirements

Minimum 121 total credit hours, minimum 39 upper-division credit hours and minimum 2.250 major GPA and 2.000 cumulative GPA.

Study Abroad/Away Opportunities

There are many study abroad/away opportunities, for more information contact the Office of Global Education.

Program Fee



Accreditation Council for Education in Nutrition and Dietetics (ACEND)

Student Organizations

Student Dietetic Association provides opportunities for students to network with industry professionals.

Advanced Degree Programs

Nutrition (M.S.)

Type Legend: DD Diversity–Domestic; DG Diversity–Global; ELR Experiential Learning; KAD Kent Core Additional; KBS Kent Core Basic Sciences; KCM Kent Core Composition; KFA Kent Core Fine Arts: KHU Kent Core Humanities; KMC Kent Core Mathematics and Critical Reasoning; KSS Kent Core Social Sciences; WIC Writing Intensive

Please read the sections in the University Catalog on Kent Core, diversity, writing-intensive and the experiential learning requirements.

Type Course Title Credits
  US 10097 Destination Kent State: First Year Experience 1
II. MAJOR PROGRAM REQUIREMENTS (69 credits) Courses count in major GPA
Type Course Title Credits
  BSCI 20021 Basic Microbiology 3
    30030 Human Physiology 4
  CHEM 20481 Basic Organic Chemistry I 4
    30284 Introductory Biological Chemistry 4
  HM 23012 Food Study 3
    43030 Food Service Systems Management 3
    43032 Food Production and Service Management 3
  MIS 24053 Introduction to Computer Applications 3
    24163 Principles of Management** 3
    34180 Human Resource Management 3
  NUTR 23112 Introduction to the Profession: Nutrition and Dietetics 1
KAD   23511 Science of Human Nutrition 3
    33512 Nutrition 3
    33522 Applied Nutrition 3
 WIC   43013 Experimental Methods in Nutrition * 3
    43016 Cultural Aspects of Food, Nutrition and Health 3
    43512 Advanced Nutrition I 3
    43513 Advanced Nutrition II 3
    43514 Clinical Dietetics 4
ELR   43515 Community Nutrition 3
    43518 Maternal and Child Nutrition 3
    43520 Nutrition for Fitness 3
    43523 Nutrition and Dietetics Professional Practice 1
Type Course Title Credits
KBS BSCI 20020 Biological Structure and Function 5
KBS CHEM 10060 General Chemistry I 4
KBS   10061 General Chemistry II 4
KAD COMM 15000 Introduction to Human Communication 3
KMC MATH 11009 Modeling Algebra 4
PSYC 11762 General Psychology 3
SOC 12050 Introduction to Sociology 3
  Kent Core Composition 6-8
  Kent Core Humanities and Fine Arts (minimum one course from each) 9
  General Electives 10

* A minimum C (2.000) grade must be earned in NUTR 43013 to fulfill the writing-intensive requirement.
**Equivalent to BMRT 11009