The Human Nutrition and Foods Program focuses on dietetics, but it also serves as a launching pad for students interested in graduate work or professional school for health-related fields, as well as research and community roles.
The curriculum provides a strong foundation in:
- Basic sciences
- Food and nutritional sciences
- Social sciences
- Medical nutrition therapy
- Disease management
Students who wish to pursue a registered dietitian nutritionist pathway should declare the during their sophomore year.
Tailor this major to your interests by taking one of these courses as you pursue your degree:
-
HN&F 171:
Introduction to Human Nutrition
Study nutrient structure, metabolism, integrated function and their importance to human well-being during all stages of the life cycle. Learn about current concerns in meeting nutrient needs and those of special interest to college students.
-
HN&F 348:
Science of Food Preparation
Explore functional properties of ingredients and applied scientific theories of food preparation.
-
HN&F 364:
Nutrition Education and Counseling
Understand roles, responsibilities and limitations of the professional health/nutrition educator in nutrition counseling, guidance and referral, nutrition needs assessment, nutrition counseling interactions and selected counseling techniques.
-
HN&F 474:
Medical Nutrition Therapy 2
Learn about various nutritional care aspects of patients and how to implement modification of diet to meet human nutrition needs in various medical conditions.
Tailor this major to your interests by focusing your coursework in one of these areas:
-
Dietetics
Ideal for students interested in a career as a registered dietitian. A minimum GPA of 2.75 is required to be eligible for this emphasis area and to receive a Didactic Program in Dietetics Verification Statement.
Take advantage of special options related to this major:
-
Honors
Expand your curiosity — and enhance your curriculum — through the Â鶹Porn Honors College. Two programs are offered: for first-
and second-year students and for third- and fourth-year students.