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Nutrition

Department Chair: Amy Olson

Faculty: Susan Bodin, Patricia Bruce, Jayne Byrne, Patricia Marincic, Joyce Merkle, Amy Olson, Diane Veale Jones

Nutrition plays a vital role in the maintenance of health, athletic performance, prevention and treatment of disease, public health policy development, foodservice management, food production, product development, and consumer health education. Rapid advances in medical research, health care reform, and consumer demand have made this discipline increasingly complex. The need for nutrition experts, dietitians and nutrition scientists is greater than ever before.

The Nutrition Department offers two distinct majors: dietetics and nutrition science, and a minor in nutrition. The College of Saint Benedict and Saint John’s University offer one of only a few Coordinated Programs in Dietetics in conjunction with a liberal arts education in the country. The dietetics program is accredited by the American Dietetics Association and provides for the development of both the knowledge and skills required for the practice of dietetics. The strength of the Coordinated Program is that students integrate classroom theory with practical experience. Students who complete our Coordinated Program are eligible to take the National Registry Exam for dietetics without the requirement of an additional internship. Registered Dieticians gain employment as professionals with expertise in medical nutrition therapy (i.e. diabetes, eating disorders, heart disease, pediatrics, cancer, and weight management), foodservice management, community nutrition, public health, nutrition counseling, sports nutrition, and as consultants to the media, food industry, and health care organizations.

The nutrition science major is intended for students who will continue their education by attending graduate school or a professional program. Nutrition science is an excellent background for those individuals pursuing careers in medicine and other health professions (e.g., dentistry, optometry, physical therapy, sports medicine, exercise physiology, or physician assistant programs). Nutrition plays a critical role in the promotion of healing and recovery from surgery and illness, in addition to its role in health maintenance and disease prevention; subsequently, this major serves all health profession programs well. Nutrition knowledge is essential for physicians because they make the decisions regarding diet and nutrition support for the patient. Nutrition science also provides the foundation for graduate work in nutrition, food science, or exercise physiology, leading to opportunities in research and development in food industry, or research and teaching at the college level. Exercise physiologists with a background in nutrition can design fitness programs that include both nutrition and exercise components essential for the enhancement of optimal athletic performance, as well as, recovery in rehabilitation programs.

A minor in nutrition is also available to support another major area of study. The nutrition minor is designed for students with an interest in nutrition but not choosing dietetics or nutrition science as a major. Students majoring in such areas as athletic training, management, psychology, communication, and education may find the exposure to nutrition pertinent to their field. Students can select a general minor or focus in community nutrition or food management.

The Catholic Benedictine tradition and the strong liberal arts core provided by the College of Saint Benedict and Saint John’s University serves our dietetics and nutrition science students well. It encourages the development of strong communication skills, critical thinking, ethical decision making skills, a commitment to service, and respect for all individuals. In addition, the nutrition curriculum provides exceptional opportunities for active learning through laboratory experiences, service learning projects, professional practice experiences, and research.