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    University of Tennessee, Knoxville
    Dec 03, 2023  
2013-2014 Undergraduate Catalog 
2013-2014 Undergraduate Catalog [ARCHIVED CATALOG]


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Jay Whelan, Head

Burney, J., PhD - Tennessee
Greer, B., PhD - Tennessee
Karlstad, M., PhD - Loyola
Whelan, J., PhD - Penn State

Associate Professor
Chen, G., PhD - Texas Southwestern Medical Center (Dallas)
Raynor, H., PhD - State University of New York (Buffalo)

Assistant Professors
Bittle, J., PhD - Tennessee
Colby, S., PhD - North Carolina (Greensboro)
Collier, J., PhD - Louisiana State
Donohoe, D., PhD - Louisiana State Health Sciences Center (Shreveport)
Gellar, L., PhD - Massachusetts Medical Center (Worcester)
Hansen-Petrik, M., PhD - Tennessee
Kavanagh, K., PhD - California (Davis)
Spence, M., PhD - Tennessee
Zhao, L., PhD - California (Berkeley)

Research Associate Professor
Biggerstaff, J., PhD - Brunel University, London (UK)

Wetherall, K., MS - Boston

Emeriti Faculty
Haughton, B., EdD - Columbia
Sachan, D., PhD - Illinois
Skinner, J., PhD - Oregon State
Zemel, M., PhD - Wisconsin

The Department of Nutrition promotes an understanding of nutrition for the enhancement of the physiological and social well-being of individuals and families across the lifespan through teaching, research and service. Students learn about nutritional needs from the smallest unit of the cell to the individual’s needs throughout the life cycle; the ways that attitudes and beliefs influence food patterns; the management of resources in food service and the properties of foods. Thus, departmental programs service society through graduates who are able to interpret and contribute to social needs in regard to nutrition and wellness, both as professionals and as responsible citizens.

The professional discipline of nutrition is rooted firmly in general education and provides a clearly defined base of professional knowledge. The foundation for the major includes basic sciences, i.e., chemistry, microbiology, physiology, and psychology. The natural sciences provide a base for understanding nutrient functions in the body and the social sciences to better understand cultural aspects of food and food related consumer needs. In addition, students with a strong research interest may prepare for research-oriented careers in laboratories or as graduate students in nutrition or other biomedical disciplines.

uTrack Requirements (for first-year students)

Universal Tracking (uTrack) is an academic monitoring system designed to help students stay on track for timely graduation. In order to remain on track, students must complete the minimum requirements for each tracking semester known as milestones. Milestones may include successful completion of specified courses and/or attainment of a minimum GPA. uTrack requirements only affect first-time, first-year, full-time, degree-seeking students entering Fall 2013.

Progression and Retention Requirements

Progression in the nutrition major requires a minimum undergraduate UT cumulative GPA of 2.8 after a minimum 45 hours of undergraduate coursework and completion of CHEM 120 *-CHEM 130 *, BCMB 230 , and NUTR 100 * with a grade of C or higher. Transfer cumulative GPA will be used for new transfer students. If all courses are not yet completed, provisional admission may be offered contingent upon successfully meeting course requirements prior to start of the fall semester. Applications are due February 1 and are available on the departmental website.

Students admitted to the major must enroll in NUTR 311  and should enroll in HRT 210  in the fall semester in order to remain in the program. If CHEM 350  has not yet been completed, students must also enroll in it for the fall semester. Students admitted to the major must enroll in NUTR 313  and NUTR 314  in the subsequent spring semester in order to remain in the program. If a student earns a grade of less than C in a nutrition course, he/she will be dropped from the program and must reapply. In order to graduate with a major in nutrition, students must earn a grade of C or better in every required nutrition course.


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