The best way to learn about the Martin-Gatton College of Agriculture, Food and Environment is to come see it for yourself.
Â
Register for a tour today!
Martin-Gatton College of Agriculture, Food & Environment
Interested in how diet, physical activity, and other lifestyle factors play a role in improving health and preventing disease? The Human Nutrition program prepares students for further advanced study in health-related fields.
Passionate About Health?
With a Bachelor of Science in Human Nutrition, you will be prepared for a number of career possibilities as well as advanced academic study in dentistry, medicine, nutrition research, occupational therapy, optometry, osteopathic medicine, pharmacy, physician assistance studies, physical therapy and public health. You will study the biological and physical sciences and learn how to apply them to the interactions between nutrition and human health.
Farm-to-Fork
In addition to professional development and research opportunities, our students are leaders in a number of service groups and projects - including the UK Farm to Fork program. This effort is led by UK's Campus Kitchen. The goal is to bring awareness to issues surrounding hunger, albeit in a different way. The focus of the kitchen is on helping people on and off campus in the greater Lexington community while also trying to keep food from going to waste.
"Farm-to-Fork is a grant-funded meal program that provides not only free locally sourced lunches using recovered foods and produce, but also education and a sense of community to any UK students. To offer a multidimensional, interdisciplinary approach to college food insecurity, Farm-to-Fork integrates social, sustainable, local and educational elements through healthy lunchtime meals served to approximately 100 students weekly."
-Kendra Oo, UK Nutrition & Food Systems graduate student
Our Professors
Our professors do more than teach. Many of them are very active in Kentucky communities which provides meaningful, real-life learning opportunities for Human Nutrition students.
Come See for Yourself
To learn more about this program, campus life, and chat with an advisor, schedule a campus visit. Virtual visits may be necessary in some cases.
As Albert Einstein wrote, “It is the supreme art of the teacher to awaken joy in creative expression and knowledge.” I strive to do this on a daily basis with each of my students.
Dr. Tammy Stephenson
Director of Undergraduate Studies & Recipient of the 2016 UK Alumni Great Teacher Award
AFE 100 - ISSUES IN AGRICULTURE, FOOD AND ENVIRONMENT
AFE 100
**UK Core - Community, Culture and Citizen**
3 credit hours
How do farmers in Kentucky impact families in California? How can the fashion industry curb the amount of plastic in our oceans? How does fast food affect sea life in the Gulf of Mexico? Whether we realize it or not, each of us has a relationship with agriculture, food and the environment. From race and gender, diet and lifestyles, tourism and evolving technologies, this course encourages you to recognize and think critically about the interconnected systems that affect all human life. By addressing these challenges, you will develop a greater appreciation for how you can positively impact our planet.
Prereq: This course is open to students enrolled in the Martin-Gatton College of Agriculture, Food and Environment or those in the Martin- Gatton College of Agriculture, Food and Environment Residential College's Belle C. Gunn Living Learning Program. Freshman only in Fall semesters and transfer students only in Spring semesters.
CHE 105
4
CHE 105 - GENERAL COLLEGE CHEMISTRY I
CHE 105
**UK Core - Natural, Physical and Math**
Must be taken with CHE 111 to satisfy UK Core.
4 credit hours
A study of chemical principles and their application to pure and mixed substances. Not open to students who have already completed both CHE 109 and CHE 110.
Prereq: Math ACT of 25 or above, C or better in MA 110, or equivalent math placement scores.
CHE 111
1
CHE 111 - GENERAL CHEMISTRY I LABORATORY
CHE 111
**UK Core - Natural, Physical and Math**
Must be taken with CHE 105 to satisfy UK Core.
1 credit hours
A laboratory course, to accompany CHE 105 or CHE 110, dealing with the properties of chemical substances and providing an introduction to quantitative chemical analysis.
Prereq or coreq: CHE 105 or CHE 110.
BIO 148
3
BIO 148 - INTRODUCTORY BIOLOGY I
BIO 148
3 credit hours
BIO 148 introduces the student to the biological mechanisms operating at the molecular, cellular, and population level that contribute to the origin, maintenance, and evolution of biodiversity including the origins and history of the evolutionary process. Course material is presented within a phylogenetic context, emphasizing the shared history of all living organisms on earth through common ancestry. The first semester of an integrated one-year sequence (BIO 148 and BIO 152).
Prereq: Math ACT 25 or Math SAT 590 or HS GPA of 3.6 or MA 109 or BIO 155 grade of B or better, or permission of instructor.
UK 101
1 - 2
UK 101 - ACADEMIC ORIENTATION
UK 101
***Optional**
1 - 2 credit hours
This course is designed to assist undergraduates in adjusting to the academic life of the University. Through lectures, discussions, exercises, and out-of-class assignments, UK 101 helps first-year students: articulate the purpose and nature of a college education at a research university; articulate UK's expectations of its students; gain an appreciation of the University's mission, history, and traditions; develop skills for achieving academic success such as study strategies and library research skills; increase awareness and use of campus resources; reflect on personal and social issues that first-year students often face in a college environment; become involved in the total life of the University; and form beneficial relationships with students, faculty, and staff.
Spring Semester
17 Credit Hours
UK Core - Comp. & Comm. II
3
CHE 107
3
CHE 107 - GENERAL COLLEGE CHEMISTRY II
CHE 107
3 credit hours
A continuation of CHE 105. A study of the principles of chemistry and their application to elements and compounds.
Prereq: CHE 105 or CHE 110 (with a C or better).
CHE 113
2
CHE 113 - GENERAL CHEMISTRY II LABORATORY
CHE 113
2 credit hours
A laboratory course, to accompany CHE 107, emphasizing qualitative and quantitative chemical analysis.
Prereq: CHE 111. Prereq or coreq: CHE 107.
BIO 152
3
BIO 152 - INTRODUCTORY BIOLOGY II
BIO 152
3 credit hours
The second semester of an integrated one-year sequence (BIO 148 and 152) that is designed to develop understanding and appreciation for the biocomplexity of multicellular eukaryotes, with emphasis on animals and terrestrial plants. Structure and function relationships will be explored at many levels of organization.
Prereq: C or better in BIO 148 or permission of instructor, concurrent or previous enrollment in CHE 105 or CHE 110.
BIO 155
1
BIO 155 - BIOLOGICAL RESEARCH SKILLS LAB
BIO 155
1 credit hours
This course is designed to provide a broad introduction into the data, results, and information associated with biological research, and into some of the analytical approaches used to test biological hypotheses. Communication of these aspects of biological research is crucial, and much of this lab course will be focused on the development of effective writing skills for the delivery of this information.
Prereq: High School GPA 3.0 or above, OR Math ACT of 23 or above, OR Math SAT of 560 or above, OR MA 109, OR permission of instructor.
PSY 100
4
PSY 100 - INTRODUCTION TO PSYCHOLOGY
PSY 100
**UK Core - Social Sciences**
4 credit hours
An introduction to the study of behavior covering theories, methods and findings of research in major areas of psychology. Topics covered will include the biological foundations of behavior; learning, perception, motivation, personality; developmental, abnormal, and social behavior; and methods of assessment. This course is a prerequisite to a significant number of courses in this and related areas of study. Lecture, three hours; laboratory/discussion, two hours.
CHE 197
1
CHE 197 - GENERAL CHEMISTRY WORKSHOP II
CHE 197
(optional)
1 credit hours
Peer-led team problem solving. Two-hour workshop offered on a pass-fail basis only. Enrollment in CHE 107 need not be accompanied by enrollment in CHE 197.
Prereq: Concurrent registration in CHE 107 required.
Total Sophomore Year Credit Hours
: 31
Fall Semester
15 Credit Hours
CHE 230
3
CHE 230 - ORGANIC CHEMISTRY I
CHE 230
3 credit hours
Fundamental principles and theories of organic chemistry.
Prereq: CHE 107 and CHE 113.
CHE 231
1
CHE 231 - ORGANIC CHEMISTRY LABORATORY I
CHE 231
1 credit hours
Laboratory for CHE 230 or CHE 236.
Prereq: CHE 113; prereq or concur, CHE 230 or CHE 236.
BIO 208
3
BIO 208 - PRINCIPLES OF MICROBIOLOGY
BIO 208
3 credit hours
The course introduces fundamental microbiological principles and techniques. Emphasis is placed on the interactions between humans and microorganisms, especially bacteria and viruses, the use of antimicrobial agents, microbial antibiotic resistance, and the structural, functional, and evolutionary relationships among microorganisms.
Prereq: High school chemistry recommended. Note: Does not count for an upper division course for majors in Biology.
MA 123
4
MA 123 - ELEMENTARY CALCULUS AND ITS APPLICATIONS
MA 123
**UK Core - Quantitative Foundations**
MA 113 may substitute for MA 123
4 credit hours
An introduction to differential and integral calculus, with applications to business and the biological and physical sciences. Not open to students who have credit in MA 113 or MA 137. Note: Math placement test recommended. Prereq: Math ACT score of 26 or above, or Math SAT of 600 or above, or MA 109, or appropriate math placement score, or consent of department.
Prereq: Math ACT score of 26 or above, or Math SAT of 600 or above, or Math SAT2016 of 620 or above, or a grade of C or better in MA 109, or appropriate math placement score, or consent of department. Note: Math placement test recommended.
DHN 212
3
DHN 212 - INTRODUCTORY NUTRITION
DHN 212
3 credit hours
This course provides students, including future healthcare professionals, with core nutrition knowledge associated with wellness, quality-of-life, and diet-related health conditions. It emphasizes the physiological relationships between nutrition and health such as nutrient metabolism, digestive disorders, chronic disease, disordered eating, meal planning, and food and nutrient insecurity.
Prereq: Past or concurrent enrollment in any CHE course (CHE 103 or CHE 104 or CHE 105 or CHE 108 or CHE 109); OR past or concurrent enrollment in any BIO course (BIO 103 or BIO 148 or BIO 152 or BIO 208); OR past or concurrent enrollment in ANA 109.
DHN 241
1
DHN 241 - FOOD SERVICE SANITATION
DHN 241
1 credit hours
This course covers the principles of food microbiology, important food borne diseases, standards that are enforced by regulatory agencies, and applied measures for the prevention of food borne diseases and other microbiological problems. It leads to certification from the National Restaurant Association.
Spring Semester
16 Credit Hours
CHE 232
3
CHE 232 - ORGANIC CHEMISTRY II
CHE 232
3 credit hours
A continuation of CHE 230.
Prereq: CHE 230 with grade C or above.
CHE 233
1
CHE 233 - ORGANIC CHEMISTRY LABORATORY II
CHE 233
1 credit hours
Laboratory for CHE 232.
Prereq: CHE 231; pereq or concur: CHE 232.
DHN 302
3
DHN 302 - PRINCIPLES OF FOOD PREPARATION
DHN 302
3 credit hours
The physical and chemical principles involved in the preparation of foods and the application of these principles to control for quality outcomes. Laboratory experiences link theory to practice to ensure that the standards of safety and overall quality factors are applied to maximize nutrient retention while maintaining the acceptability and nutritional qualities of foods produced for individuals and groups. Lecture, one hour; Laboratory, four hours.
Prereq: DHN 212, DHN 241, and restricted to Dietetics or Human Nutrition majors.
STA 296
3
STA 296 - STATISTICAL METHODS AND MOTIVATIONS
STA 296
**UK Core - Statistical Inferential Reason**
3 credit hours
Introduction to principles of statistics with emphasis on conceptual understanding. Students will articulate results of statistical description of sample data (including bivariate), application of probability distributions, confidence interval estimation and hypothesis testing to demonstrate properly contextualized analysis of real-world data.
Prereq: MA 113, MA 123, MA 137, or equivalent.
PGY 206
3
PGY 206 - ELEMENTARY PHYSIOLOGY
PGY 206
3 credit hours
An introductory survey course in basic human physiology.
Prereq: One semester of college biology.
UK Core - Arts and Creativity
3
Total Junior Year Credit Hours
: 30
Fall Semester
15 Credit Hours
DHN 311
3
DHN 311 - NUTRITIONAL BIOCHEMISTRY
DHN 311
*Class only offered in Fall.
3 credit hours
An introductory study of the biochemical basis of nutrition--the physiochemical properties of nutrients and other essential biochemicals and their role in physiological and metabolic processes.
Prereq: CHE 230 or CHE 236 must be completed prior to DHN 311; PGY 206 must be taken concurrently or prior to DHN 311. Limited to Dietetics, Human Nutrition, and Food Science Majors only; other majors by Consent of Instructor.
DHN 312
3
DHN 312 - LIFE CYCLE AND COMMUNITY NUTRITION I
DHN 312
*Class only offered in Fall.
3 credit hours
A study of the physiological changes occurring in the human life cycle with associated nutrient needs. The course focuses on assessment and determination of nutrition issues and nutrition education for individuals from in-utero to toddlerhood. Nutrition education programs on a community level will be addressed at each stage of the life cycle.
Prereq: DHN 212; Limited to Dietetics and Human Nutrition Majors only.
UK Core - Global Dynamics
3
UK Core - Humanities
3
Professional Support Elective
3
Spring Semester
15 Credit Hours
DHN 313
3
DHN 313 - LIFE CYCLE AND COMMUNITY NUTRITION II
DHN 313
**Class only offered in Spring.
3 credit hours
A study of the physiological changes occurring in the life cycle with associated nutrient needs. The course focuses on assessment and determination of nutrition issues and nutrition education for individuals from childhood to old age. Nutrition education programs on a community level will be addressed at each stage of the life cycle. Program planning, evaluation and grant writing will also be covered and applied in this course.
Prereq: DHN 312; limited to Dietetics and Human Nutrition majors only.
DHN 315
3
DHN 315 - NUTRITION ISSUES IN PHYSICAL ACTIVITY
DHN 315
**Class only offered in Spring.
3 credit hours
This course explores the special nutritional needs of a person engaged in regular physical activity. Emphasis will be placed on selecting a diet to achieve optimal performance and overall wellness. Athletic performance enhancing supplements will be examined to determine the efficacy and safety of such products.
Prereq: DHN 212 and restricted to Dietetics or Human Nutrition majors.
DHN 510
3
DHN 510 - ADVANCED NUTRITION
DHN 510
**Class only offered in Spring.
3 credit hours
Application of biochemistry, physiology and nutrition to the understanding of the utilization and function of nutrients in the body as related to the structure, function and metabolic needs of cells/organ systems.
Prereq: DHN 311 or BCH 401G or equivalent; PGY 206; Dietetic and Human Nutrition Majors or admission to graduate program.
Professional Support Elective
3
Professional Support Elective
3
Total Senior Year Credit Hours
: 29 - 31
Fall Semester
15 Credit Hours
DHN 593
3
DHN 593 - INTRODUCTION TO CULINARY MEDICINE
DHN 593
3 credit hours
This course will introduce students to the field of culinary medicine, which involves using both evidence-based nutrition and medicine knowledge and culinary skills to assist healthcare providers and nutrition professionals in supporting patients and their families in achieving and maintaining optimal health and wellness through diet. Students will learn key food preparation and food science principles and how those can be translated to modifying recipes for optimal health and provided as appropriate evidence-based educational resources for use in patient care. Students will apply this knowledge to prepare healthy, flavorful and delicious snacks and meals that are appropriate for individuals with chronic health conditions such as food allergies, Celiac disease, gastrointestinal disorders, heart disease, diabetes, hypertension, cancer, and obesity.
Prereq: Admission to Graduate Certificate in Applied Nutrition and Culinary Medicine; Admission to MS degree programs in Nutrition and Food Systems or Science and Translation Outreach; Upper-level undergraduate students who have completed DHN 302; or, Consent of Instructor.
DHN 474
3
DHN 474 - RESEARCH IN NUTRITION: THEORY
DHN 474
*Class only offered in Fall.
A grade of C or higher in DHN 474 and DHN 475 will complete GCCR
3 credit hours
A required course which allows the student to explore research opportunities in the health field, identify potential funding sources, review institutional review board requirements, and develop and grant proposal based on their own interests in nutrition. This course is a Graduation Composition and Communication Requirement (GCCR) course in certain programs, and hence is not likely to be eligible for automatic transfer credit to UK.
Prereq: Human Nutrition majors only. Senior standing. DHN 311 (may be taken concurrently with consent of instructor).
PHI 305
3
PHI 305 - HEALTH CARE ETHICS
PHI 305
3 credit hours
A consideration of the ethical issues and difficult choices generated or made acute by advances in biology, technology, and medicine. Typical issues include: informed consent, healer-patient relationships, truth telling, confidentiality, problem of birth defects, abortion, placebos and health, allocation of scarce medical resources, genetic research and experimentation, cost containment in health care, accountability of health care professionals, care of the dying, and death.
ANA 209
3
ANA 209 - PRINCIPLES OF HUMAN ANATOMY
ANA 209
3 credit hours
The structure of the human body will be examined at various levels: cellular, tissues and organ systems. The gross anatomical arrangement of the body will be studied in a system-by-system format relating structure to function and the fundamentals of human embryology/malformation with adult anatomy. The central nervous system will be emphasized. The course includes an online laboratory component for each system covered. Prereq: Introductory biology or zoology.
Prereq: Introductory Biology or Zoology.
Professional Support Elective
3
Spring Semester
14 - 16 Credit Hours
DHN 318
3
DHN 318 - HUNGER, FOOD BEHAVIOR, AND THE ENVIRONMENT
DHN 318
**Class only offered in Spring.
3 credit hours
This course brings together the role of the biological processes that influence hunger with the physiological responses to cues in the social and neighborhood environment that influence what we eat. The connection between what we eat and lifelong health consequences of dietary patterns can be seen at the individual, familial, and community level. Topics in this course will include hunger and satiety, taste preferences and food aversions, food policy, sustainability, the role of the food environment, and nutrition policy.
Prereq: DHN 101, DHN 212, or consent of instructor.
DHN 408
1
DHN 408 - SEMINAR IN DIETETICS AND HUMAN NUTRITION
DHN 408
1 credit hours
Investigation of recent research in dietetics and human nutrition.
Prereq: DHN 510 or consent of instructor.
DHN 475
3
DHN 475 - RESEARCH IN NUTRITION: APPLICATION
DHN 475
**Class only offered in Spring.
A grade of C or higher in DHN 474 and DHN 475 will complete GCCR
3 credit hours
A required course which allows the student to design a research study, write a grant, prepare a comprehensive literature review, design a survey, conduct statistical analyses on collected data, and prepare a professional article and poster to present at University and regional events. This course is a Graduation Composition and Communication Requirement (GCCR) course in certain programs, and hence is not likely to be eligible for automatic transfer credit to UK.
Prereq: Human Nutrition majors only. Grade of C or better in DHN 474. Graduation Composition and Communication Course - GCCR credit is awarded to students meeting the GCCR prerequisites.
Professional Support Elective
3
Professional Support Elective
3
Free Elective
1 - 3
Please login to http://myUK.uky.edu to access your major map and
personalized degree audit via the myUK Graduation Planning System (myUK GPS).
Unlike other programs, our students are paired with a faculty advisor while also having the support of the Human Nutrition academic coordinator. These multiple lines of support help you maximize your college career with expert advice and personal guidance.
In our most recent advising survey, 86% of Human Nutrition students said they were extremely satisfied with their advisor, the highest rating possible. In the same survey, when asked what they like about their advisor, one student responded with:
"Everything really. I could not ask for a better advisor. I guess if I had to pinpoint one thing that she is exceptional at, it would be letting us know she cares. She spends a lot of time with me during my meetings and really helps me work out all the kinks. She even met with me outside of an appointment because I was having a scheduling emergency and needed immediate help.
Apply for Our Scholarships
In addition to automatic and competitive scholarships from the University of Kentucky, our students are also eligible for a variety of awards from the college. With one of the largest college-based scholarship programs, we awarded nearly $1 million to our students during the 2022-23 academic year. These awards are based on a variety of criteria such as hometown, major, career goals, high school extracurriculars, and more.
The Martin-Gatton College of Agriculture, Food and Environment Living Learning Program (CAFE LLP) is open to all first-semester freshmen at the University of Kentucky.
Through field trips, professional development workshops and service programs, students in our LLP apply their knowledge and passion to global issues at the intersection of food, economics and environment. All students in this program will also enroll in connected courses, share study groups and have an assigned peer mentor - all to help with the transition to college life.
To apply, select the "CAFE LLP" while completing the University of Kentucky housing application.For more information, visit the University of Kentucky Housing website.
International Opportunities
Should you choose, you can gain international experience while earning credit towards your Human Nutrition degree. We offer a variety of study, research, intern, and service abroad programs for all budgets and comfort levels. Some students have even earned grants and scholarships to fully fund their international experiences.
These programs are designed to broaden your mind and introduce you to unfamiliar ways of thinking and living. Ultimately, these experiences will make you a more competitive applicant in the global workforce.
Pre-Med? Pre-Vet? Pre-Law?
Each year, many of our graduates attend professional schools in areas such as veterinary medicine, law, pharmacy, dentistry, and more. If you are interested in pursuing a similar path, we offer pre-professional advising services.
Our pre-professional advisors will assist you with:
Listing required courses for respective professional schools
Scheduling pre-professional courses alongside your major requirements
Suggesting supplemental coursework
Connections to student organizations, volunteer work, shadowing experiences, etc.
Students can join organizations and clubs to learn outside the classroom, gain valuable work experience and develop their leadership skills. Many of our students are involved in:
Student Dietetic and Nutrition Association
engages in nutrition-related service and learning opportunities with experts in food, nutrition and health professions
The Campus Kitchen at the University of Kentucky
provides a sustainable solution to reducing food waste while serving healthy meals to those struggling with hunger
Universities Fighting World Hunger at the University of Kentucky
supports on-campus, hunger-related initiatives and organizations by facilitating communication and providing resources to develop and implement strategies to end hunger
Dentists diagnose and treat problems with patients’ teeth, gums, and related parts of the mouth.
Source: Bureau of Labor Statistics | Click the link for more info.
Median Salary
$170,910
per year in 2023
Number of Jobs
155,000
in 2023
10 Year Job Outlook
6,800
new jobs (average)
Imagine Your Future
Physicians and Surgeons
Physicians and surgeons diagnose and treat injuries or illnesses and address health maintenance.
Source: Bureau of Labor Statistics | Click the link for more info.
Number of Jobs
816,900
in 2023
10 Year Job Outlook
24,600
new jobs (average)
Imagine Your Future
Physical Therapists
Physical therapists help injured or ill people improve movement and manage pain.
Source: Bureau of Labor Statistics | Click the link for more info.
Median Salary
$99,710
per year in 2023
Number of Jobs
246,800
in 2023
10 Year Job Outlook
37,300
new jobs (average)
Imagine Your Future
Health Educators and Community Health Workers
Health educators teach people about behaviors that promote wellness. Community health workers collect data and discuss health concerns with members of specific populations or communities.
Source: Bureau of Labor Statistics | Click the link for more info.
Median Salary
$46,080
per year in 2023
Number of Jobs
123,800
in 2023
10 Year Job Outlook
14,100
new jobs (average)
Imagine Your Future
Dietitians and Nutritionists
Dietitians and nutritionists plan and conduct food service or nutritional programs to help people lead healthy lives.
Source: Bureau of Labor Statistics | Click the link for more info.
Median Salary
$69,680
per year in 2023
Number of Jobs
78,600
in 2023
10 Year Job Outlook
5,200
new jobs (average)
Contact
Wayne Centers
Director of Student Relations
Martin-Gatton College of Agriculture, Food & Environment
