Department of Nutritional Sciences

Nikhil V. Dhurandhar, Ph.D., Chairperson

Horn Distinguished Professor: Dhurandhar
Professors: Murimi, Oldewage-Theron, Ostojic, Shariful Islam
Associate Professors: Galyean, Hegde, Larson, Niraula, Shin
Assistant Professors: Gasana, Hefner, Park
Associate Professors of Practice: Booe, Childress
Assistant Professors of Practice: Gandy, Kerin
Research Assistant Professor: Zu
Lecturer: Palacios
Adjunct Faculty: Simnacher

CONTACT INFORMATION: 402 Human Sciences Bldg. | 1301 Akron Ave. | Box 41270 | Lubbock, TX 79409-1270 | T 806.742.5270 | www.depts.ttu.edu/hs/ns

About the Department

This department supervises the following degree programs:

• Bachelor of Science in Nutritional Sciences and Dietetics  
• Bachelor of Science in Nutrition 
  • Pre-Professional Health Careers Concentration  
• Master of Science in Nutritional Sciences  
  • Face-to-Face or Online
• Master of Science in Nutrition and Dietetics    
  • Online
• Doctor of Philosophy in Nutritional Sciences  

In addition to the regular degree programs, the department provides an eight-month post-baccalaureate dietetic internship that is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics and meets the Commission on Dietetic Registration (CDR) eligibility requirements for dietetic registration. For more information, see the dietetic internship webpage.

Mission. The Department of Nutritional Sciences endeavors to advance the field of nutritional sciences and equip individuals toward making a positive impact on the health of society through quality education, research, and service.

Transfers. Students must have a 3.0 overall GPA to transfer into the Nutritional Sciences and Dietetics degree or the Nutrition degree. This includes students who transfer from another university as well as from another program at Texas Tech University and second-degree students. Nutrition courses transferred into these degrees are at the discretion of the department and are approved case by case. Students who have successfully passed a basic nutrition course with a C or better are eligible to take the department exemption exam for NS 1410 - Science of Nutrition . Other nutrition courses can be evaluated upon submission with a course description and syllabus. Please see your academic advisor for details. 

Communication Literacy (CL) Requirement. Communication literacy in Nutritional Sciences is demonstrated through students’ ability to effectively access, evaluate, synthesize, and communicate nutrition and food-related information across diverse contexts and audiences. Students develop communication competencies through written, oral, and digital formats, as well as through interpersonal and professional communication experiences. Emphasis is placed on interpreting scientific evidence, translating technical information for varied audiences, and using appropriate communication strategies to promote understanding and informed decision-making in nutrition-related settings. These competencies are developed and assessed through critical analysis of scientific and popular literature, preparation of professional and public-facing materials, presentations, and collaborative activities. Communication literacy skills are measured across three required courses in the major. Courses in the CL plan are as follows: NS 2380  -  Cultural Aspects of Food , NS 4330  -  Community Nutrition , and NS 4350  -  Nutrition: Fact or Fiction? . 

Graduate Program

For information on graduate programs offered by the Department of Nutritional Sciences, visit the Graduate Programs  section of the catalog.

Undergraduate Program Offerings, Course Descriptions & Curricular Tables

(Click on program for curricular table.)

Programs

• Nutrition, B.S.: Pre-Professional Health Careers Concentration
• Nutrition, B.S.: Secondary Teacher Certification in Hospitality, Nutrition, and Food Science*
• Nutritional Sciences and Dietetics, B.S.

• Nutrition, Undergraduate Minor

Courses

• NS 1201 - Introduction to Dietetics
• NS 1325 - Nutrition, Foods, and Healthy Living
• NS 1410 - Science of Nutrition
• NS 2310 - The Science of Food
• NS 2330 - Nutrition for Health, Fitness and Sport
• NS 2380 - Cultural Aspects of Food
• NS 3302 - Survey of Biochemistry
• NS 3310 - Introduction to Medical Nutrition Therapy
• NS 3325 - Sports Nutrition
• NS 3332 - Fundamentals of Human Health Behavior Change
• NS 3340 - Nutrition in the Lifecycle
• NS 3355 - Culinary Medicine
• NS 3360 - Nutrition Education
• NS 4000 - Individual Study
• NS 4130 - Field Work in Food and Nutrition
• NS 4140 - Clinical Applications Practicum
• NS 4220 - Medical Terminology
• NS 4230 - Pharmacology
• NS 4301 - Nutrition and Chronic Diseases
• NS 4311 - Dietetic Counseling Strategies
• NS 4315 - Professional Issues in Dietetics
• NS 4320 - Nutritional Biochemistry
• NS 4330 - Community Nutrition
• NS 4340 - Medical Nutritional Therapy I
• NS 4341 - Medical Nutritional Therapy II
• NS 4350 - Nutrition: Fact or Fiction?
• NS 4351 - Nutritional Pathophysiology
• NS 4352 - Nutrition Technology I-Physiology
• NS 4353 - Nutrition Technology II-Pathology
• NS 4360 - Introduction to Nutrition Research
• NS 4370 - Institutional Food Service Management
• NS 4470 - Institutional Food Service Systems