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  1. Programs
  3. Biobehavioral Nutrition and Wellness, BS

Biobehavioral Nutrition and Wellness, BS

University of Alabama at Birmingham

Bachelor's DegreeAcademicCIP: 30.1901

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

The B.S. in Biobehavioral Nutrition and Wellness program curriculum prepares students for entry into the nutrition and wellness workforce in many types of organizations, including nutrition and healthcare, universities, hospitals, food and nutrition providers, insurance agencies, corporations, or for graduate and professional study in health professions, including further study in Nutrition Sciences, Dietitian Education track.

Credits

124 credits

Format

In-Person

Eligibility Calculator

Which aid programs apply to this program?

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Program Pathways

Credentials this program stacks toward

No program pathways.

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Course Pathway

3 courses in this program

13 courses
NTR 330
NTR 232
3 credits
NTR 222
3 credits
Program Requirements

Courses required to complete this program

NTR 222Nutrition and Health
3 cr
NTR 232Lifecycle Nutrition
3 cr
NTR 330Nutrition and Metabolism
Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

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Locations

Where this program is offered

  • Alabama

    Alabama

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Related Programs

Programs related to this one

No related programs.

Skills & Competencies

Skills developed through this program

  • Analyze nutrient metabolism and biosynthesis in response to dietary intake
  • Evaluate human nutritional requirements and diet-related health challenges
  • Apply nutrition principles to support health across the human lifespan
  • Apply nutrition principles to promote wellness and prevent chronic disease
  • Make dietary recommendations to promote wellness and prevent chronic disease
Career Pathways

Occupations this program prepares you for

  • Dietetic Technicians29-2051.00
  • Dietitians and Nutritionists29-1031.00
  • Farm and Home Management Educators25-9021.00
  • Family and Consumer Sciences Teachers, Postsecondary25-1192.00
  • Health Specialties Teachers, Postsecondary25-1071.00
  • Biological Science Teachers, Postsecondary25-1042.00
  • Life Scientists, All Other19-1099.00
  • Biologists19-1029.04
  • Geneticists19-1029.03
  • Molecular and Cellular Biologists19-1029.02
  • Bioinformatics Scientists19-1029.01
  • Biological Scientists, All Other19-1029.00
  • Water Resource Specialists11-9121.02
  • Clinical Research Coordinators11-9121.01
  • Natural Sciences Managers11-9121.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: proficient (Level 3)(based on Bachelor's Degree)

  • Comprehensive nutritional assessments — conduct autonomously across a diverse patient caseload, integrating dietary history, clinical indicators, and lab data in a hospital or outpatient setting.
  • Complex nutrition care plans — design and adjust independently for patients with multiple co-morbidities, using critical thinking and evidence-based dietary guidelines.
  • Major meal production for large groups — plan, execute, and evaluate quality outcomes, adapting recipes and portion calculations to meet therapeutic and budgetary requirements.
  • Food service supervision — lead daily operations, troubleshoot workflow issues, and mentor food service workers in a high-volume healthcare or community nutrition program.
  • Individualized and family-centered dietary counseling — facilitate in-depth guidance sessions on food selection, preparation, and menu planning for clients with complex nutritional needs.
  • Job descriptions and work schedules — develop, refine, and implement for food service or nutrition support staff to optimize departmental efficiency.
  • Interdisciplinary care collaboration — represent the nutrition department, communicate assessment findings clearly, and advocate for dietary interventions during multi-disciplinary team rounds.
  • Nutrition and food service research — lead literature reviews, synthesize findings, and prepare written reports using analytical, database, and desktop publishing software.
  • ERP and inventory management systems — administer food service procurement workflows, analyze usage trends, and identify cost-saving opportunities across a dietary department.
  • Problem sensitivity and decision making — identify and resolve non-routine dietary or operational challenges, such as allergen conflicts or supply shortages, with minimal escalation.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Completion Rate
Not reported
Placement Rate
Not reported