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Nutrition And Food Science Pre-Major

Overview

Prepare for a major in Nutrition and Food Science by taking recommended courses to fulfill the requirements of a transfer degree.

Nutritionists and Food Scientists study and promote the impact of quality food and proper nutrition on good health. Nutritionists provide direct patient care and large-scale dietetic management through nutritional counseling, dietetic evaluations, menu planning and patient monitoring. Food Scientists often work directly with food processing and production to ensure proper nutrition, quality control, and public health and safety.

The Associate of Arts - Direct Transfer Agreement (AA-DTA) is part of Shoreline’s General Transfer program and is designed to meet the first two years of requirements of most four-year degrees.

Completion Award
Associate of Arts - Direct Transfer Agreement
Length of Study
90 Credits
Starting Quarter
Fall, Winter, Spring, Summer
Location
On Campus
Tuition & Fees

College Tuition & Fees

Per Quarter 
2019-2020 		WA-Resident Non-WA resident, US citizen
Online Only 		Non-WA resident,
US citizen, &
Eligible non-citizen
On Campus 		Non-WA resident
Non-US citizen¹
1 credit $152.13 $166.72 $243.46  $330.00
5 credits $624.65 $697.60 $1,081.30  $1,514.00
12 credits (full-time) $1,331.78 $1,523.22 $2,252.72  $3,124.98
15 credits  $1,493.30 $1,687.05 $2,425.70 $3,308.25

*Amounts above are estimated tuition & fee costs and do not include additional program or course fees, books, or supply costs.
¹ Includes all International Students, both on campus and overseas online

Additional Fees
Approximately $20 - $120 per quarter, depending on courses selected

Ways to pay for school

Federal aid, scholarships, grants, and more are available to help you pay for school.

What You'll Learn

This program option is designed to support Shoreline’s general education outcomes: 

  • Quantitative and Symbolic Reasoning:  Students will demonstrate college-level skills and knowledge in applying the principles of mathematics and logic. 
  • Communication Skills:  Students will read, write, speak in, and listen to college-level English. Effective communication incorporates awareness of the social nature of communication and the effects of ethnicity, age, culture, gender, sexual orientation, and ability on sending and receiving oral, non-verbal, and written messages. 
  • Multicultural Understanding:  Students will demonstrate understanding of issues related to race, social class, gender, sexual orientation, disabilities, and culture and the role these issues play in the distribution of power and privilege in the United States. 
  • Information Literacy:  Students will access, use, and evaluate information in a variety of formats, keeping in mind social, legal, and ethical issues surrounding information access in today’s society. 
  • General Intellectual Abilities:  Students will think critically within a discipline, identify connections and relationships among disciplines, and use an integrated approach to analyze new situations. 
  • Global Awareness:  Students will demonstrate understanding and awareness of issues related to, and consequences of, the growing global interdependence of diverse societies by integrating knowledge from multiple disciplines. Students will describe how social, cultural, political, and economic values and norms interact.

Planning Guide

Detailed outline of required courses for this program option.

Careers & Opportunities

Graduates in Nutrition and Food Science work in nutrition consulting, community health agencies, school nutrition programs, fitness and wellness programs and specialty clinics. Food science opportunities include food safety and inspection, food service and management, food science and engineering, teaching, technical sales and marketing, quality assurance and control, food processing and production, research and development. Registered Dietitians and Certified Nutritionists work with patients, clients, doctors and nurses to develop specialized nutrition plans and support individuals' diet changes. Potential employers include: schools, hospitals, medical centers, nursing homes, health care facilities, food manufacturers, public health institutes, colleges and universities, restaurants, hotels, food and drug administration and other government agencies.

Get Started

This option is open to everyone. There are no eligibility requirements to start this program.

Get Started

Explore the Nutrition Department