Department Chair: Mark Glen
Faculty: Laura Bauer, Jayne Byrne, Bernadette Elhard, Alexa Evenson, Mark Glen, Emily Heying, Linda Shepherd
The study of Nutrition investigates the ways in which food promotes the health and well-being of individuals, communities, and the environment. Focused academic inquiry in food and nutrition is interdisciplinary and is complemented by and integrated with disciplines such as biology, chemistry, communication, economics, environmental studies, exercise science, psychology and sociology.
The Nutrition Department offers a major in Nutrition, a minor in Nutrition, and an area of concentration in Dietetics through the Didactic Program in Dietetics (DPD). The DPD is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics. All Nutrition majors complete a set of required foundation courses in biology, chemistry, mathematics and nutrition. Additional course work is selected based on the area of student interest, area of empahsis or concentration, and/or pre-requisite guidelines for post-graduate education.
The Nutrition major prepares students for a variety of career options or graduate study. Examples of professional areas that Nutrition majors pursue post-graduation include Dietetics, Public Health, Food Service Management, Public Policy, Health Education, and Wellness. Graduate education our majors have pursued include areas such as Nutrition, Public Health, Medicine, Physician’s Assistant, Physical Therapy, Occupational Therapy, Nursing, Chiropractic, Food Science, Food Studies, Health Care Administration, and Law.
Overview of Program
Through the selection of an area of concentration, students will be prepared to pursue the credential of Registered Dietitian Nutritionist, to apply to a variety of graduate programs, or to seek a wide variety of career options.
Flexible curriculum makes it possible to study abroad, double-major, or complete a variety of minors.