The major in foods and nutrition offers a comprehensive multidisciplinary study of the nature and quality of the food supply and the nutritional requirements for health in people.
Students take core sequences of coursework in the areas of nutrition, food science, and food management founded on prerequisite courses in chemistry, biology, biochemistry, physiology, accounting, management, and the behavioral and social sciences. Course emphasis in the major is placed upon the composition, properties, quality, and safety of foods and food ingredients; the relationships of metabolism and utilization of nutrients in food by the human body to health and disease states; influences of exercise and fitness; the physiological basis for diet therapy; nutrition problems in the community; and organization, management and operation of food service facilities.
All foods & nutrition majors are required to participate in an international experience to increase awareness of cross-cultural issues, global health, economic, political, cultural, social services, and health challenges experienced by local populations in international environments. Students participate in residence for two or more weeks (exceptions must be approved by the dean of the college for students who, because of serious and compelling life events or physical limitations, cannot meet this requirement). Specific details can be found on the CHHS Undergraduate International Experience web site.
This major is planned for students interested in qualifying professionally for diverse careers in the fields of dietetics, food service management, and food industries. The accredited didactic program in foods and nutrition allows students eligibility for membership in the American Dietetic Association (ADA) and for post-baccalaureate dietetic internships or preprofessional practice programs. Students must be admitted to and complete satisfactorily a post-baccalaureate program and pass the ADA Registration Examination prior to qualifying for registration as dietitians.
Professional careers in dietetics include administrative, therapeutic, teaching, research, and public service positions in hospitals, schools, clinics, and other public and private organizations and institutions. Graduates may also qualify as food science technical specialists within food companies, governmental agencies, and laboratories; as food service managers; and as specialists in advertising, sales, or marketing of foods and nutritional products and services.
To further explore career options in this field, visit the Career Services Web site for more information.
You can view more complete information regarding the Nutrition program in the General Catalog. All students are responsible for reading and knowing the information pertinent to their areas of study available in the General Catalog. It contains requirements for all academic majors, course descriptions, policies, and regulations governing progress at the university. Catalogs are distributed at all New Student Orientation programs. To order a Catalog, call (619) 594-7535.