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Nutrition
Degree: Bachelor of Science Contact: Kenneth W. Samonds Office: 211 Chenoweth Phone: 545-0740 Head of Department: Professor Cohen. Pro-fessor Cunningham; Associate Professors Atallah, Pearson, Samonds; Assistant Professor Volpe; Lecturers Levine, Logan. The Department The department offers the major in Human Nutrition at the undergraduate level and additional courses for non-majors. It also supervises federally funded statewide nutrition education programs which offer the possibility of work experience for advanced undergraduates. Variable credit seminars, special problems, senior honors, research experience, and field study courses are offered each semester, many by individual arrangement, others for senior majors only. The Field Human nutrition is the science of food in its relation to human health. Studies in nutrition focus upon the nutrients in foods, their actions, interactions, and balance in relation to health and disease; and the processes of ingestion, digestion, absorption, transport, utilization, and excretion of nutrients and other components in food. In addition, nutrition studies explore the social, economic, cultural, and psychological factors that influence the selection, preparation, consumption, or utilization of foods by individuals and population groups. The adverse effects of nutritional variation are not limited to one segment of society. The developing nations must contend with malnutrition and deficiency diseases. The peoples of the richer nations may suffer from obesity and degenerative diseases. Nutritionists must also consider the hazards of residues or contaminants in the food supply. Interdisciplinary training is required to equip nutritionists with the ability to assess nutritional needs, provide counseling and education, and implement a dietary plan compatible with the optimal health of individuals or groups. The Major All students majoring in Human Nutrition complete a basic core of courses which provide an understanding of foods and their nutritional content, food selection and preparation, the physiological and biochemical function of nutrients in the body, and the effects of excessive or inadequate intake of nutrients. In preparation for these courses students are required to complete two semesters of General Chemistry, one semester of Organic Chemistry, one semester of Biochemistry, one semester of Human Anatomy and Physiology, and one semester of Statistics. In addition, students select courses to complete one of two options before graduation. One is structured to satisfy the Didactic Program in Dietetics requirements of the American Dietetic Association. To become a Registered Dietitian, this option must be followed by a supervised practice program approved or accredited by the American Dietetic Association. Acceptance into these programs (e.g., Dietetic Internships) is competitive and follows completion of the B.S. degree. The second option prepares the student for graduate studies and nutrition research. For either option a total of 89 credits of specified courses is required for the B.S. degree; therefore, early consultation with an adviser is highly recommended. Career Opportunities Numerous career options for nutritionists range from improving personal dietary practices to the pursuit of new knowledge through research. Opportunities can be found in health care facilities, the food industry, educational or research institutions, and community service agencies. The Minor The minor is particularly relevant for students who want to apply their science training to the practical problems of human health. Requirements: 1. Satisfactory completion of the following courses or their equivalents: One year general chemistry One semester organic chemistry (with lab) One semester biochemistry (with lab) One semester anatomy and physiology 2. The following major courses: 230 Basic Nutrition 352 Nutrition in the Life Cycle 430 Nutrition and Metabolism 579 Nutrition in Disease 577 Nutrition Problems in U.S. or 578 Nutritional Problems in Developing Countries. | |
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