The major in foods and nutrition offers a comprehensive multi- disciplinary 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 food management, food science, and nutrition founded on prerequisite courses in anatomy, behavioral and social sciences, biochemistry, biology, chemistry, management, and physiology. 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.
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 dietetics allows students eligibility for membership in the Academy of Nutrition and Dietetics and for post-baccalaureate dietetic internships/supervised practice or preprofessional practice programs. Students must be admitted to and complete satisfactorily a post-baccalaureate program and pass the Academy of Nutrition and Dietetics Registration Examination prior to qualifying as registered dietitian nutritionists (RDN).
Professional careers in dietetics include administrative, public service, research, teaching, and therapeutic positions in clinics, hospitals, long-term care, schools, 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.