The program in Nutrition provides a strong foundation in basic sciences, including chemistry, biochemistry, physiology and microbiology. Nutrition requires an in-depth knowledge of the physiological and biochemical aspects of metabolism, the nutrient composition of foods and an appreciation of the role of social and economic factors as determinants of food selection.
The program allows students to select certain courses in accordance with their interests. Teaching and research efforts are focused on the basic sciences of nutrition and foods and the application of knowledge in these disciplines to the maintenance of health and well-being of human beings throughout the lifespan. It also meets the needs of students who want to continue with their graduate work; and it provides students with a strong foundation for graduate studies in human nutrition and related fields, such as public health. The School of Agricultural and Natural Sciences also offers a Master of Science degree in Food and Agricultural Sciences.
The Nutrition Program requires that all students maintain a “C” in each course in their Program Core and Program Electives and a “C” average in General Education and Supportive Course Requirements. Individual programs may choose specific courses to fulfill General Education requirements. Students transferring into the department from another department or institution must have a 2.5 Cum GPA. All students are required to complete a 200 clock-hour internship.
Nutrition students are not required to complete an internship. However, each student is required to complete an extensive senior research project. The topic of the senior project is based on the student’s area of interest. Recent topics of interest include food safety, nutrition and aging, nutrition and sports, and directed experimental research.
Students must include a minimum of 12 credits of Out-of-Class Experience. Students should consult their advisor when selecting the Out-of-Class Experience courses.
Potential employment opportunities include research positions in laboratories, hospitals and industry. This program meets the needs of students who want to continue with their graduate work; it provides students a strong foundation for graduate studies in human nutrition and related fields, such as public health.