The mission of the Department of Nutrition and Food Sciences is to provide students with a broad educational background in the science of food and nutrition and foodservice management. Non-major students will gain an understanding of the role food plays in disease prevention and the promotion of health. The BS degree will prepare students to apply their knowledge and skills for careers that require a Registered Dietitian (RD) credential, other nutrition-related careers, and careers in foodservice administration. Courses in the option in General Dietetics meet the requirements of the American Dietetic Association (ADA) for an accredited Didactic Program in Dietetics (DPD).
Faculty and Facilities
Faculty members, in addition to teaching and advising, are actively involved in research and other professional activities. Facilities include laboratories for courses and research in food science and nutrition. Students learn to use software programs for nutrition analyses, food cost control, and recipe and menu evaluation. Externships are coordinated for majors in a variety of community settings such as the programs associated with the Center for Nutrition and Activity Promotion (CNAP).
The US Bureau of Labor Statistics projects the employment of dietitians and nutritionists is expected to increase 9% from 2006-16 as a result of increasing emphasis on disease prevention through improved dietary habits. A growing and aging population will boost the demand for nutritional counseling in hospitals, residential care facilities, schools, prisons, community health programs, home health care agencies, and foodservice management. Food service manager jobs are expected to grow 5% through 2016 with demand in special food services. This includes food service contractors that provide food for schools, health care facilities, and other commercial businesses and in nursing and residential care for the elderly.
Graduates may also work in food service and processing industries, food safety and inspection services, wellness programs, public communication, and product development and promotion.
Nutrition and Food Science majors gain knowledge and skills in nutrition communication and education, medical nutrition therapy, community nutrition, food science, and foodservice management.
The Minor in Nutrition offers an area of specialization for majors in exercise physiology, child development, nursing, health and community services, and others. The Minor in Foodservice Administration offers an area of specialization for majors in business administration, management, marketing, recreation, and tourism.
The mission of the MS program in Nutritional Science is to provide educational experiences for students to increase their expertise in the science of nutrition and nutrition education. Students gain confidence in conducting and analyzing research. The program will prepare students to become competent, evidence-based nutrition professionals and practitioners. The Option in General Nutritional Science is designed increase competence in the science of nutrition and the Option in Nutrition Education is designed specifically to facilitate nutrition professionals in communicating information to promote optimal health and nutritional status.
A post-baccalaureate Dietetic Internship,which is accredited by the American Dietetic Association, is available for graduate students who wish to become eligible to sit for the registration examination to become registered dietitians and who are enrolled in the MS in Nutritional Sciences program.