Pilihan program

Ringkasan program

The Study of Nutrition Sciences offers students entering to a dynamic profession with a myriad of opportunities. This Program focuses on the science based aspects of human nutrition and the application of those principles to food selection, preparation and consumption for people in many settings to achieve and maintain health and well being across the lifespan. Nutrition sciences graduates will help fill the increasing demand for dietetics professionals. Baylor University's nutrition sciences program enables motivated students to help fill the increased need for dietetics professionals due to society's embracing healthier eating and preventive health approaches. A major in nutrition sciences equips students with food and nutrition knowledge required of a registered dietitian.

Persyaratan masuk bagi mahasiswa internasional

Applicants graduated from a private high school (including home school) not officially recognized by the state in which the school is located (by the country if an international school) must normally be 17 before the first day of class unless the GED certificate is submitted prior to registration. Eligibility for consideration for admission to Baylor is established by competitive high school performance and by competitive scores on either the American College Test (ACT) or the Scholastic Assessment Test (SAT). In connection with these admissions criteria, it should be noted that Baylor students as a group demonstrate well above average academic achievement and potential. Students should have an official statement of the completion of one year of full-time study at a school where English is the official language of instruction, or an official SAT Verbal score of 470 or ACT English score of 20, or an official TOEFL score of 540 on the paper-based test or 207 on the computer based test or 76 on the internet based TOEFL (iBT), or an official ILETS score of 6.0.

Kualifikasi

Sarjana (S1)

Institusi penerbit ijazah

Baylor University

Nama jurusan

College of Arts and Sciences, Department of Family and Consumer Sciences