Foods and Nutrition
Bachelor of Science, Master of Science
Undergraduate Program
The foods and nutrition major is an excellent choice for students interested in careers in clinical nutrition, sports nutrition, community nutrition, foodservice management, wellness, public health and the food and nutrition industry. Students develop a strong foundation in nutrition science, food systems, health promotion and evidence-based practice while gaining an understanding of how nutrition influences health and well-being across diverse populations. Â鶹´«Ã½Ó³»'s accredited Didactic Program in Dietetics (DPD) prepares students to pursue supervised practice experiences and pathways toward becoming a registered dietitian nutritionist (RDN).
Program Highlights
Students complete coursework in food science, nutrition, foodservice management and health promotion, supported by foundational studies in anatomy, physiology, biology, chemistry, biochemistry, behavioral sciences and management. The curriculum explores the relationships between food, nutrition, exercise and human health across the lifespan. Students examine topics such as nutrient metabolism, clinical and community nutrition, sports nutrition, food safety and quality, wellness and disease prevention, and the physiological basis of nutrition therapy.
Through classroom, laboratory and applied learning experiences, students develop practical skills in nutrition assessment, communication, health promotion and behavior change to support individuals and communities in a variety of professional settings.
Sample Courses
- Advanced Science of Food
- Nutritional Assessment and Research Laboratory
- Nutrition for Athletes
- Community Nutrition
Graduate Programs
- Food Science, M.S.
- Nutritional Sciences, M.S.
- Nutritional Science, M.S. & Exercise Physiology, M.S.
Career Options
Graduates pursue careers in clinical nutrition, community nutrition, sports nutrition, foodservice management, wellness, public health, food science and the food and nutrition industry. Career opportunities include positions in hospitals, healthcare systems, long-term care facilities, schools, community organizations, corporate wellness programs, research settings and food and nutrition companies.
- Scripps Health
- Sharp HealthCare
- Sodexo
- Rady Children's Hospital
Academic Experiences
Transferable Skills
- Knowledge of nutrition, healthcare and biological sciences
- Experience working with diverse individuals and communities
- Nutrition assessment and health promotion skills
- Analytical and critical thinking
- Public speaking and presenting
- Ability to use laboratory, foodservice and clinical assessment equipment
- Problem-solving and evidence-based decision-making
- Leadership and teamwork experience
School of Exercise and Nutritional Sciences
College of Health and Human Services
