by our College Data Analytics TeamFood & Nutrition is a concentration offered under the food, nutrition and related services major at University of Nebraska - Lincoln. Here, you’ll find out more about the major bachelor’s degree program in food and nutrition, including such details as the number of graduates, ethnicity of students, related majors and concentrations, and more.
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Out-of-state part-time undergraduates at UNL paid an average of $830 per credit hour in 2019-2020. The average for in-state students was $259 per credit hour. The following table shows the average full-time tuition and fees for undergraduates.
| In State | Out of State | |
|---|---|---|
| Tuition | $7,770 | $24,900 |
| Fees | $1,792 | $1,792 |
| Books and Supplies | $1,000 | $1,000 |
| On Campus Room and Board | $12,186 | $12,186 |
| On Campus Other Expenses | $3,374 | $3,374 |
Learn more about UNL tuition and fees.
UNL 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 UNL Online Learning page.
Of the students who received their bachelor’s degree in food and nutrition in 2019-2020, 68.2% of them were women. This is less than the nationwide number of 82.0%.
Of those graduates who received a bachelor’s degree in food and nutrition at UNL in 2019-2020, 8.8% were racial-ethnic minorities*. This is lower than the nationwide number of 33%.
| Race/Ethnicity | Number of Students |
|---|---|
| Asian | 3 |
| Black or African American | 2 |
| Hispanic or Latino | 3 |
| Native American or Alaska Native | 0 |
| Native Hawaiian or Pacific Islander | 0 |
| White | 132 |
| International Students | 3 |
| Other Races/Ethnicities | 5 |
*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.
