Designed for transfer students, the Bachelor of Science in Nutrition (BScN) completion program at the National University of Natural Medicine offers an enriching two-year curriculum — in-person or online — and is centered on three core threads:
- nutrition
- natural sciences
- social sciences
The nutrition thread offers an innovative fusion of modern scientific principles and evidence-based medicine focusing on the fundamentals of human nutrition, diet and disease. The natural sciences courses cover essential knowledge about the human body, research fundamentals, and scientific and professional communication skills. The social sciences thread highlights the interpersonal and professional growth of the student.
Elective courses enable you to dive deeper into topics of interest and explore cross-listed classes from NUNM’s graduate programs, enhancing your educational experience and flexibility.
First Year
| Fall See Course Descriptions | ||
| Course Catalog | Course | Credits |
| IM 321 | Critical Thinking for Pre-Health Professionals | 3.00 |
| NU 313 | Fundamentals of Nutrition Workshop | 1.00 |
| NU 314 | Culinary Skills | 2.00 |
| NU 310 | Fundamentals of Nutrition | 4.00 |
| NS 311 | Anatomy and Physiology Lecture & Lab | 5.00 |
| First-Year Fall Total Credits | 15.00 |
| Winter See Course Descriptions | ||
| Course Catalog | Course | Credits |
| NS 324 | Organic Chemistry I with Lab | 3.00 |
| NU 312 | American Food Systems | 3.00 |
| NU 422 | Diet and Disease | 3.00 |
| SS 321 | Culture, Identity and Emotion | 3.00 |
| SS 331 | Advanced Writing and Self-Reflective Skills | 3.00 |
| First-Year Winter Total Credits | 15.00 |
| Spring See Course Descriptions | ||
| Course Catalog | Course | Credits |
| NU 322 | Nutritional Anthropology | 3.00 |
| NU 331 | Foundations of Community Nutrition | 3.00 |
| NS 334 | Organic Chemistry II with Lab | 3.00 |
| SS 332 | Intercultural Communication Skills | 3.00 |
| First-Year Spring Total Credits | 12.00 |
First-Year Total Credits: 42
Second Year
| Summer See Course Descriptions | ||
| Course Catalog | Course | Credits |
| NU 301 | Farm to Table | 2.00 |
| NS 401 | Biochemistry for Life Sciences | 4.00 |
| Second-Year Summer Total Credits | 6.00 |
| Fall See Course Descriptions | ||
| Course Catalog | Course | Credits |
| NU 411 | Food Security | 3.00 |
| IM 411 | Health Psychology and Mind-Body Medicine | 3.00 |
| NS 411 | Biostatistics for Pre-Health Majors | 3.00 |
| NS 412 | Scientific and Professional Communication | 3.00 |
| NS 413 | Introduction to Research Methods | 3.00 |
| Second-Year Fall Total Credits | 15.00 |
| Winter See Course Descriptions | ||
| Course Catalog | Course | Credits |
| NS 321 | Genetics | 4.00 |
| NS 421 | Evidence-Based Practice for Pre-Health Professionals | 3.00 |
| SS 421 | Ethics and Philosophical Dilemmas | 3.00 |
| SS 422 | Careers: From Undergraduate Degree to Employment | 2.00 |
| Electives* | 2.00 | |
| Second-Year Winter Total Credits | 14.00 |
| Spring See Course Descriptions | ||
| Course Catalog | Course | Credits |
| NU 332 | Health Coaching; refer to GSN 528 – Health Coaching | 2.00 |
| NU 431 | Whole Food: Rethinking the Science of Nutrition | 4.00 |
| NU 432 | Nutritional Epidemiology | 4.00 |
| SS 499 | Undergraduate Capstone | 3.00 |
| Electives* | 3.00 | |
| Second-Year Spring Total Credits | 16.00 |
Second-Year Total Credits: 51
Total Core Credits: 88
Total Elective Credits: 5 (5 required, students may take up to 18)
Total Required Credits: 93