BS in Nutrition and Food Sciences

The 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.

The Department of Nutrition and Food Science is an integral unit of the College of Natural Sciences at California State University, Chico, and, in accord with the vision of the University we aim to create vital and collaborative learning experiences for students, who will appreciate and embrace the local, regional, and global communities of which we are all a part. The Department of Nutrition and Food Science further subscribes to the University's commitment to serving the North State community.

The mission of the Department of Nutrition and Food Science at California State University, Chico 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 promotion of health. The BS and MS degrees offered by the department will prepare students to apply their knowledge and skills to become competent and productive nutrition, food science, and foodservice management professionals.

Mission

The Mission of the BS in Nutrition and Food Sciences is to:

• Provide a broad educational background to develop competent and productive students that can apply their knowledge and skills for careers in nutrition education, foodservice administration, dietetics and other nutrition professions, while using resources in a sustainable manner.
• Prepare students to serve a culturally diverse community by engaging students in pre-professional nutrition related activities that serve Northern California.

Goals & Objectives

The goals of the BS program in Nutrition and Food Sciences are to:

• graduate diverse, competent, entry-level practitioners who obtain employment in nutrition, dietetics or related fields.
• provide pre-professional, practical training opportunities that benefit the students while serving the diverse Northern California community.

The goals of the BS program in Nutrition and Food Sciences are met by the following objectives:

• At least 90% of students will complete a nutrition-related practicum or externship experience that serves the Northern California community prior to program completion.
• At least 70% of students will report on their exit survey that they participated in a pre-professional organization (e.g. student nutrition clubs, Center for Healthy Communities, FitU, California Academy of Nutrition and Dietetics, and other relevant professional organizations).
• At least 30% of the BS/DPD students will identify with a race/ethnicity or gender that is often underrepresented in the field of nutrition and dietetics.
• Over a five-year period, at least 60% of BS/DPD graduates will obtain employment in nutrition, dietetics or related field within 12-24 months of their graduation date.

Additional objectives for students in the BS program in Nutrition and Food Sciences option in General Dietetics (DPD program):

• Over a five-year period, at least 80% of the students graduating from a bachelor-level DPD program will complete program requirements within six years, or 150% of time for completion.
• Over a five-year period, the pass rate for DPD graduates taking the registration examination for the first time will be at least 80%.
• Over a five-year period, at least 60% of DPD graduates will apply to supervised practice programs within 12 months of graduation.
• Over a five-year period, at least 60% of those applying to supervised practice programs will be accepted within 12 months of graduation.
• Over a five-year period, 75% or more of dietetic internship directors will indicate that the DPD graduate was prepared or very prepared in all of the content areas when surveyed within 12-24 months of the graduation date.

Learning Outcomes

Students graduating with a B.S. in Nutrition and Food Sciences will be able to:

1. evaluate and interpret scholarly literature.
2. demonstrate critical thinking skills in translating research into practice.
3. evaluate a diet for nutrient adequacy.
4. work effectively as a member of a team.
5. present an educational session to a group, considering the needs of the target audience.
6. orally communicate effectively with clients, employees, and/or stakeholders, and demonstrate competency in written communication as related to the discipline of nutrition and food science.