by our College Data Analytics TeamFood & Nutrition is a concentration offered under the food, nutrition and related services major at University of Idaho. We’ve pulled together some essential information you should know about the bachelor’s degree program in food and nutrition, including how many students graduate each year, the ethnic diversity of these students, and more.
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Out-of-state part-time undergraduates at U of I paid an average of $1,330 per credit hour in 2019-2020. The average for in-state students was $368 per credit hour. Information about average full-time undergraduate tuition and fees is shown in the table below.
| In State | Out of State | |
|---|---|---|
| Tuition | $6,182 | $25,418 |
| Fees | $2,122 | $2,122 |
| Books and Supplies | $1,130 | $1,130 |
| On Campus Room and Board | $9,080 | $9,080 |
| On Campus Other Expenses | $3,306 | $3,306 |
Learn more about U of I tuition and fees.
U of I does not offer an online option for its food and nutrition bachelor’s degree program at this time. To see if the school offers distance learning options in other areas, visit the U of I Online Learning page.
About 92.3% of the students who received their Bachelor’s in food and nutrition in 2019-2020 were women. This is higher than the nationwide number of 82.0%.
Racial-ethnic minority graduates* made up 23.1% of the food and nutrition bachelor’s degrees at U of I in 2019-2020. This is lower than the nationwide number of 33%.
| Race/Ethnicity | Number of Students |
|---|---|
| Asian | 0 |
| Black or African American | 1 |
| Hispanic or Latino | 2 |
| Native American or Alaska Native | 1 |
| Native Hawaiian or Pacific Islander | 0 |
| White | 20 |
| International Students | 0 |
| Other Races/Ethnicities | 2 |
*The racial-ethnic minorities count is calculated by taking the total number of students and subtracting white students, international students, and students whose race/ethnicity was unknown. This number is then divided by the total number of students at the school to obtain the racial-ethnic minorities percentage.
More about our data sources and methodologies.
