The study of nutrition and food provides solid academic education and practical training for a great variety of career opportunities. Through positions in health care, business, government service, private practice, the food and food service industries, and educational and community programs, dietitians, nutritionists, and professionals in the food industry help individuals and the public to make
healthier food choices. Nutrition is an integrative science that encompasses all aspects of the consumption and utilization of food and its constituents and how these affect health and disease of individuals and populations. Nutrition science draws heavily on related science areas such as biochemistry and physiology. The nutritional sciences curriculum develops a strong, broad background in the biological sciences, and provides an excellent foundation for graduate study/research in nutrition, health and many other life sciences. Its requirements also closely match the prerequisites for most professional schools. As a result, graduates from this curriculum have entered medical, dental, pharmacy, osteopathic, podiatry, optometry, chiropractic, physician assistant, veterinary and other professional programs. Other career opportunities include pharmaceutical sales, extension nutrition education, nutrition policy development and employment with government agencies. Student Learning Outcomes
Through this course students will be able to:
1. Identify valid and reliable nutrition information on the connections between diet and health.
2. Describe and apply current dietary guidelines and nutrition recommendations (from evidence based resources) for food choices, eating behaviors and other lifestyle parameters.
3. Describe the processes of digestion, absorption, assimilation, metabolism and utilization of food.
4. Describe and discuss the basic biochemistry, sources and uses of the six nutrients; carbohydrate, lipids, proteins, vitamins, minerals and water.
5. Discuss the principles of energy balance and body weight control and apply the principles to meal planning for long term weight and body composition control.
6. Analyze and evaluate a diet record for nutritional content and energy balance using a computer database.
7. Planning nutritious meals and menus for specific populations across the lifespan.
8. Describe the impact of several forms of technology on eating behaviors, food choices, foods quality and environmental concerns.
9. Use web-based information and tools to access, organize and deliver current information about food and correlations to health-promoting dietary behaviors.
10. Collaboratively present findings on current issues/topics of nutrition and nutrition research.
