Tuition for Bachelor's Degrees
Average first-year tuition and fee costs for a typical credit load in the 2012/2013 academic year. The "first year" is considered fall, winter and spring quarters.
Degree |
Average Credits |
Tuition & FeesFees include a $375 new student matriculation fee and $25 quarterly student activity fee. See the University catalog for a full schedule of fees. |
Books & Supplies |
TotalThe budget used to determine financial-aid eligibility allows for an additional $18,990 for a 9-month period of living expenses for undergraduates. |
| All Bachelor of Science | 45 | $21,990 | $2,250 | $24,240 |
Quick Facts - BSN
Degree
Bachelor of Science with a Major in Nutrition (BSN)
General Requirements
- Completion of the equivalent of two years of college course work
- 2.75 cumulative GPA
- Grade of C or better in all basic proficiency and science requirement courses
- 90 quarter credits (60 semester credits), including a minimum number of credits in the basic proficiency, science and general education categories
Length of Program
2 years, full time
Tuition and Fees
First year: $21,990
Career Opportunities
- Food consultant with public and private companies and organizations (e.g. sports organizations, fitness centers, patients' organizations and associations)
- Manager of public and private food and meal production in catering companies
- Information and communication employee in the private and public sectors
- Health promotion consultant within public and private companies
- Product developer in the food industry
- Project manager or project associate
- Food journalist for daily and weekly papers, magazines and cookbooks
- Sales consultant (e.g. nutraceutical or supplement industry)
- Food/diet technician (may require certificate)
- Food service manager
- Personal chef/catering manager
Program Summary - BSN
Our nutrition degree program provides students with a comprehensive education that merges the science of nutrition with a broader view of wellness, community and the environment. Bastyr's experienced faculty guides students through the physiological, biochemical, socioeconomic, political and psychological aspects of human nutrition.
The University's progressive curriculum emphasizes that good nutrition also involves understanding and meeting the greater needs of the planet. This includes using food as affordable medicine and learning how growing and processing food impacts the environment.
Program Features
- A rigorous science-based curriculum prepares graduates for a mainstream profession with a natural health perspective.
- Highly qualified faculty coupled with small class sizes and a strong advising program.
- A modern and fully equipped whole food nutrition kitchen where students develop their culinary skills and deepen their understanding of nutritional concepts.
- Availability of Didactic Program in Dietetics (DPD) and Dietetic Internship (DI) program options.
- Whole food cafeteria
- Bastyr nutrition students help maintain the University's Medicinal Herb Garden and its 350 species of herbs and seasonal crops. The garden serves as a laboratory for organic, sustainable and renewable agriculture.
- Access to related elective classes within the broad Bastyr curriculum, including herbal sciences, naturopathic medicine and health psychology.
Prerequisites for Nutrition Bachelor's Degree Programs
Entering undergraduates must have at least a 2.75 cumulative GPA with a grade of C or better in all basic proficiency and science requirement courses. Exceptional applicants who do not meet this minimum requirement will be reviewed on a case by case basis. Prior to enrolling, students must have completed 90 quarter credits (60 semester credits), including a minimum number of credits in the basic proficiency, science and general education categories. Surplus credits not used to satisfy basic proficiency or science requirements may be applied to the appropriate general education requirements.
Note: Students may apply to the program while completing prerequisite course work.
Basic Proficiency and Science Requirements |
|
| English literature or composition | 9 quarter credits |
| General psychology | 3 quarter credits |
| College algebra | 4 quarter credits |
| General chemistry (science-major level with lab) | 8 quarter credits |
| General biology (with lab) | 4 quarter credits |
| Introductory nutrition (should include metabolism) | 5 quarter credits |
| Microbiology Microbiology is only a required prerequisite for students entering the basic track in nutrition. This requirement does not apply to Nutrition & Culinary Arts or Nutrition & Exercise Science students. | 3 quarter credits |
General Education Requirements |
|
| Natural science and mathematics for BSN basic track | 5 quarter credits |
| Natural science and mathematics for all other tracks | 8 quarter credits |
| Arts and humanities | 15 quarter credits |
| Social sciences | 15 quarter credits |
| Speech communication or public speaking | 3 quarter credits |
| Electives | 16 quarter credits The number of elective credits may vary depending upon the exact number of quarter credits earned in the other prerequisite categories. Total prerequisite credits must equal at least 90 quarter credits. |
Want to know which classes fulfill these prerequisites? Check these lists:
Curriculum - BSN
The curriculum table that follows lists the tentative schedule of courses each quarter. Next to each course is the number of credits per course (Credits), the lecture hours each week (Lec.) and the lab/clinic hours each week (L/C).
Junior Year (Year I)
| Quarter | Cat. No. | Course Title Course descriptions are available in the Course Catalog. | Credits | Lec. | L/C |
| Fall | BC3123 | Organic Chemistry for Life Sciences Lec/Lab | 6 | 5 | 2 |
| BC3161 | Anatomy & Physiology 1 Lec/Lab | 3 | 2 | 2 | |
| IS3111 | Interdisciplinary Experiences in Natural Health Arts & Sciences 1 | 1 | 1 | 0 | |
| TR4103 | Whole Foods Production | 3 | 1.5 | 3 | |
| TR4118 | Cultural Perspectives on Food | 2 | 2 | 0 | |
| Quarterly Totals: | 15 | 11.5 | 7 | ||
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| Winter | BC3162 | Anatomy & Physiology 2 Lec/Lab | 3 | 2 | 2 |
| BC4117 | Biochemistry for Life Sciences 1 | 5 | 4 | 2 | |
| TR3111 | Nutrition Throughout Life (hybrid online course) | 3 | 3 | 0 | |
| TR3115 | Introduction to Food Science | 2 | 2 | 0 | |
| Quarterly Totals: | 13 | 11 | 4 | ||
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| Spring | BC3163 | Anatomy & Physiology 3 Lec/Lab | 4 | 3 | 2 |
| BC4140 | Biochemistry for Life Sciences 2 | 4 | 4 | 0 | |
| EX3105 | Physical Activity & Wellness | 2 | 2 | 0 | |
| TR3117 | Experimental Foods Lecture | 4 | 4 | 0 | |
| TR3118 | Experimental Foods Lab | 1 | 0 | 2 | |
| Quarterly Totals: | 15 | 13 | 4 | ||
Senior Year (Year II)
| Quarter | Cat. No. | Course Title Course descriptions are available in the Course Catalog. | Credits | Lec. | L/C |
| Fall | PS3601 | Psychology of Nourishment | 3 | 3 | 0 |
| TR4107 | Advanced Nutrition Principles 1 | 4 | 4 | 0 | |
| TR4805 | Nutrition Education Practicum May be taken in any quarter except summer during year two. | 2 | 0 | 4 | |
| Quarterly Totals: | 9 | 7 | 4 | ||
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| Winter | TR4100 | Introduction to Research Methods (hybrid online course) | 3 | 2 | 2 |
| TR4108 | Advanced Nutrition Principles 2 | 2 | 2 | 0 | |
| TR4113 | Nutritional Supplements & Herbs | 3 | 3 | 0 | |
| TR4205 | Nutritional Analysis & Assessment | 3 | 2 | 2 | |
| Quarterly Totals: | 11 | 9 | 4 | ||
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| Spring | TR4117 | Nutrition, Physical Activity & Disease | 5 | 5 | 0 |
| TR4126 | Community Nutrition/ Nutrition Education | 5 | 5 | 0 | |
| TR4140 | Ecological Aspects of Nutrition | 2 | 2 | 0 | |
| Quarterly Totals: | 12 | 12 | 0 | ||
Elective Requirements
| Quarter | Cat. No. | Course Title Course descriptions are available in the Course Catalog. | Credits | Lec. | L/C |
| variable | variable | Electives Of the 14 elective credits required, students must take a minimum of six (6) elective credits in nutrition program courses. | 15 | 15 | 0 |
| Electives Total: | 15 | 15 | 0 |
Total Requirements
| Credits | Lec. | L/C | |
| Total Core Course Credits and Hours | 75 | 63.5 | 25 |
| Total Elective Credits and Hours | 15 | 15 | 0 |
| Total Requirements: | 90 | 78.5 | 25 |
Expected Learning Outcomes
The Department of Nutrition & Exercise Science has established the following expected learning outcomes for all its Bachelor of Science programs:
- Biological/Medical Sciences
- Quantitative and Qualitative Reasoning
- Research
- Critical Thinking Skills
- Communication
- General Health and Wellness
- Nutrition, Whole Foods and Exercise Science
- Professionalism
- Promotion of the University's and the Department's mission and vision
Curriculum and course changes in the 2011-2012 Bastyr University Catalog are applicable to students entering during the 2011-2012 academic year. Please refer to the appropriate catalog if interested in curriculum and courses required for any other entering year.