The Nutritional Sciences Program faculty are nationally and internationally recognized experts who span a wide range of disciplines, including epidemiology, food systems, health services, environmental and occupational health sciences, global health, and nutrition. Our student services staff is committed to the academic and personal success of our students.
We are proud to offer:
The Food Systems, Nutrition, and Health Major. Our major, leading to a Bachelor of Arts, is interdisciplinary and exposes students to the complex intersections and relationships among food and culture, economics, the environment, labor, policy, population health, and social justice. The curriculum prepares students to understand how the various drivers and components of food systems can affect nutrition and health outcomes. Graduates will be prepared to address the impact of food systems on food and nutrition security and population health, on local, regional, and global scales.
The Nutrition Minor. Our minor is interdisciplinary and includes nutritional sciences courses, as well as courses in anthropology, environmental health, epidemiology, and geography. The curriculum broadens students’ understanding of food systems, food policy, and the metabolic/biochemical characteristics of nutrition and allows students the flexibility to choose courses based on their specific areas of interest.
For any student wanting to learn more about food systems and nutrition, start by taking NUTR 200 Nutrition for Today, our introductory course that is the prerequisite for most of our other courses.
In addition to the Food Systems, Nutrition, and Health major and Nutrition minor, students can study food-related topics at the UW through:
- The Public Health–Global Health Major: Nutritional Sciences Option, in which students have an organized pathway of courses that will prepare them, in part, for graduate studies in nutrition, dietetics, and other health professions.
- The Environmental Studies Major, in which students learn to listen to different perspectives and collaborate on pressing issues such as climate change, water, energy, food, policy, and education.
- Courses in other departments that have food concepts as part of their curriculum, such as Anthropology, Geography, and Political Science.