NUTRITION AND FOOD SCIENCESThe courses and programs in nutrition and food sciences have emerged from and are integrated with the physical and life sciences. The natural resource of food is studied as it exists in nature, is consumed and utilized, and is made available to consumers. The science of nutrition is concerned with the ingestion and utilization of food for the purposes of survival, prevention of disease, and the promotion of positive health. Courses for non-majors, as well as majors, are offered in order to facilitate optimal lifetime nutritional status.
Faculty and Facilities
Faculty members, in addition to teaching and advising, are actively involved in research, writing grants, and other professional activities. Facilities include laboratories for courses and experiments in food science and nutrition. Our computer facilities improve instruction quality with programs for nutrition analyses of diets, food cost control, recipe and menu evaluation, tutorials, and simulations. Internships are coordinated for majors in a variety of community settings.
Dietetics is the study of the relationship of food to the health and well-being of individuals and groups. Traditional occupations in clinics, hospitals, educational programs, public health agencies, research, and teaching are increasingly available for Nutriton and Food Science majors.
The US Bureau of Labor Statistics projects the employment of dietitians is expected to increase 10-20% through the year 2010 as a result of increasing emphasis on disease prevention through improved health habits.
Graduates may also work in food service and processing industries, wellness programs, computer systems management, public communication, and product development and promotion. Courses in the Option in General Dietetics meet the requirements of the American Dietetic Association for an accredited Didactic Program in Dietetics (DPD).