In 2008, more than half of all graduates in nutrition were employed in hospitals, nursing care facilities, or offices of physicians or other health practitioners. Today, roughly 63% of nutritionist positions are specifically situated in local and state health departments, schools, public or private health agencies, and other community-based organizations that provide nutrition education, monitoring, and other supportive health care services for their target audiences. According to the National Bureau of Labor Statistics, the demand for graduates with a strong background in community health and nutrition education is expected to increase 20 percent from 2010 to 2020, faster than the average for all occupations.
The B.S. in Nutrition with a concentration in Applied Nutrition is ideal for those individuals who are interested in working in the field of nutrition in non-clinical settings. The curriculum gives students the opportunity to acquire knowledge and skills in nutritional assessment and support techniques that target groups of people within a community and not just individuals. Graduates are prepared to develop, manage and coordinate group-based nutrition education programs for a wide variety of federal-, state-, or privately-funded community-based services.
Students also have the unique opportunity to combine their coursework in nutrition with courses for other disciplines by building a minor into their major program. Minors such as Public Health, Communication Studies, Journalism, Political Science, Psychology or Sociology allow graduates to apply their knowledge of nutrition in a tangential but specialized field such as weight loss consulting, nutrition communication, public health policy and regulations, social services, elder care health services, or food retail, to name a few.
The specific objectives of the program are:
- To prepare practitioners with skills in performing group-level nutritional needs assessments in the community.
- To prepare practitioners with skills in analyzing gaps in existing policies and planning appropriate population-based nutrition education initiatives.
- To prepare practitioners who are committed to social justice and the elimination of health disparities in their community using advanced-level critical thinking and problem solving skills.
- To contribute to a diverse student body representing multiple cultural, educational and other professional backgrounds.
- To collaborate with other professionals in the field and work together to advance the standing of the applied nutrition profession.
|Nutrition and Food Science Core|
|NUFD 130||Introduction to Nutrition and Food Science Profession||1|
|NUFD 150||Food Composition and Scientific Preparation||3|
|NUFD 153||Dynamics of Food and Society||3|
|NUFD 192||Nutrition with Laboratory||4|
|NUFD 240||Sanitation Management and Food Microbiology: Certification||1|
|NUFD 258||Experimental Food Science||3|
|NUFD 381||Applied Nutrition in the Lifecycle||3|
|NUFD 404||Introduction to Research||3|
|NUFD 452||Organization and Management of Foodservice Systems||3|
|Applied Nutrition & Wellness Concentration Required Courses|
|NUFD 285||Nutrition in Chronic Disease Prevention||3|
|NUFD 299||Professional Development for Careers in Nutrition, Food and Wellness||3|
|NUFD 300||Fundamentals of Healthy Cuisine||3|
|NUFD 388||Nutrition for Community Fitness Programs||3|
|NUFD 390||Planning and Evaluating Programs||3|
|NUFD 395||Managing Programs||3|
|NUFD 410||Policy and Advocacy for Nutrition Based Wellness Programs||3|
|NUFD 412||Nutrition Education Techniques||3|
|NUFD 482||Nutrition Counseling||3|
|NUFD 409||Internship in Nutrition and Food Science||4|
|or COED 401||Cooperative Education Experience I|
|CHEM 113||Fundamentals of Chemistry||4|
|BIOL 240||Mammalian Anatomy and Physiology I||3|
|FSHD 120||Mindfulness: Theory, Research and Practice across the Life Course||3|
|Required Minor or Study Abroad Experience|
|Select one of the required minors (see below)||18|
In lieu of the required minor, students may complete 3 NUFD 470 (Selected Topics in Nutrition and Food Science - Sports Nutrition) for 3 credits at MSU, plus complete a Study Abroad experience at Bournemouth University for 15 credits in Sports Development and Coaching Sciences. See department advisor for details.