DOCSLIB.ORG

MS Nutritional Science with Options In: Post-Baccalaureate Dietetic Internship D

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
MS Nutritional Science with Options In: Post-Baccalaureate Dietetic Internship D (Q) University Why Choose @ Con,n,unity CSU, Chico? CALIFO;~.;.A Ch1· co U IVERSITY The mission of the nutrition and food science California State University, Chico is one of 23 BS Nutrition and Food Sciences undergraduate program is to educate students in campuses in the CSU System and has approximately with options in: food science, nutrition and foodservice 17,000 students. • General dietetics, Accredited by the management. The Bachelor of Science degree will Accreditation Council for Education in prepare students to apply their knowledge and skills The University offers the following academic and Nutrition and Dietetics (ACEND) for careers that require a registered dietitian support features: Academic Advising; Associated • Nutrition management nutritionist (RDN) credential, other nutrition- Students Child Development Lab; Career Center; Department of • Food and nutrition communication related careers, and careers in foodservice Accessibility Resource Center; Financial Aid and with the following areas of study administration. Courses in the option in general Scholarship office; International Student Advising; IT dietetics meet the requirements of the Support Services; Counseling Center; Student • Lifecycle nutrition Accreditation Council for Education in Nutrition Employment office; Student Health Center; Student • Sports nutrition and Dietetics (ACEND) of the Academy of Learning Center; Writing Center; Office of • Media and writing Nutrition and Dietetics (AND). Diversity and Inclusion; and the Wildcat Recreation Nutriti Center with a state-of-the-art gym, swimming pool, MS Nutritional Science http://www.eatrightpro.org climbing wall, fitness center, and running track. with options in: The mission of the nutritional science graduate General nutritional science program is to provide educational experiences for The University recognizes almost 240 student • and Food Science Nutrition ducation students to increase their expertise in the science organizations each year, including fraternities, • e of nutrition and nutrition education. With the sororities, and special interest, social, and Post-baccalaureate dietetic internship Master of Science degree, students gain professional groups. confidence in conducting and analyzing research. Accredited by ACEND Chico has a population of about 100,000. Its historic • The program will prepare students to become • Available to students enrolled in the competent, evidence-based nutrition professionals downtown and family-oriented neighborhoods nutritional science MS program and practitioners. maintain a sense of community and small-town living. http://www.csuchico.edu/nfsc Dedicated faculty Bidwell Park has a total of 3,670 acres, making it • Ten full-time faculty members one of the largest municipal parks in the United Research interests cover a range of topics, such States. It surrounds the eastern portion of Chico • ) as community nutrition, clinical nutrition, and extends through the foothills of the Sierra international nutrition, food safety, food science, Nevada Mountains. food and culture, nutrition communication and counseling, nutritional epidemiology, and non- diet approaches to health Department of Nutrition and Food Science Undergraduate student clubs College of Natural Sciences • The Nutrition and Food Science Association (NFSA) is open to any student interested in nutrition, food California State University, Chico 95929-0002 science, fitness, or other related health issues. NFSA Holt Hall 369 • 530-898-6805 • participates in University and community health fairs, [email protected] tours of local businesses and social gatherings to build http://www.csuchico.edu/nfsc connections • Embodied welcomes all majors and is committed to celebrating diversity and encouraging size acceptance through education, advocacy, and service endeavors Coursework Employment Opportunities The major requires course work in: • Chemistry; physiology; statistics Steps to becoming a For RDNs: • Microbiology; food safety • Medical nutrition therapy registered dietitian Business and management dietitians work in schools, health care facilities, business, and • Nutrition; food science; food production nutritionist (RDN) industry Clinical dietitians are a vital part of the medical • Food and nutrition communication; From team in various health care facilities education Growth Complete option 2014-2024 Community dietitians work in public or home Nutrition and foodservice management • in general dietetics health agencies, daycare centers, health clubs, and in • nutrition and 1n government Community nutrition; nutrition counseling • foodservice jobs Educator and/or research dietitians work are projected to in colleges, food and pharmaceutical companies, Jobs universities, government agencies, and in medical increase by 16% I centers Acceptance into a post- * Consultant dietitians work in private practice BS ACEND-accredited or for companies that contract dietitians Competitive salaries • dietetic internship • Hands-on experiences both inside and outside classroom • Numerous externship opportunities Students will gain knowledge in the areas of food I science and food systems; techniques of food With nutrition and food sciences Pass national RDN exam preparation and modification of recipes and food BS: products; the physical and biological sciences; and the behavioral and social sciences. After students *The Commission on Dietetics Registration (CDR) has mandated that beginning January 1, 2024, a Foodservice manager is responsible for the complete the program they will be able to: minimum of a graduate degree will be required to sit daily operation of a healthcare facility, school for the RDN credential exam. Integrate scientific information and research foodservice, or other establishments that prepare • and serve meals to customers/clients. into evidence-based practice Center for Healthy Communities Nutrition writer/communication expert (CHC) • Display a variety of communication skills writes and creates nutrition-related media for sufficient for entry into practice • Is a leader in nutrition education, food newspapers, periodicals, radio and TV, and other security and physical activity programs information sectors. • Develop and deliver information, products and • Provides over 100 externship and paid Nutrition and fitness educator/trainer services to diverse individuals, groups and positions for CSUC students works to promote nutrition and physical fitness in corporate, commercial, or community settings. populations • Provides opportunities for interdisciplinary Nutrition educator or assistant provides community-based research • Strategically apply the principles of education to low-income populations in schools, management and systems in the provision of food programs, and other public health programs. services to individuals and organizations .
Load more

Recommended publications
  • Nutritional Quality Changes of Cooked Beef Due to Refrigeration Storage
    IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) e-ISSN: 2319-2402,p- ISSN: 2319-2399.Volume 11, Issue 10 Ver. IV (October. 2017), PP 49-56 www.iosrjournals.org Nutritional Quality Changes of Cooked Beef Due to Refrigeration Storage *Md. NannurRahman,HabiburRahman, Rokeya Begum,Shafiul Islam; Abdur Rahim Department of Food Technology and Nutritional Science,MawlanaBhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh Corresponding Author: *Md. NannurRahman Abstract: This study was undertaken to assess nutritional quality of cooked beef stored at refrigeration (4±1⁰C) for 1 day, 3 days, and 5 days. A traditional method was used to cook the collected beef and subjected to analyze proximate composition, peroxide value (PV), total volatile base nitrogen (TVBN), bacteriological load and sensory quality. The moisture percentage of fresh cooked, 1 day, 3 days, and 5 days storage samples were 78.03, 65.78, 63.58, and 63.02 respectively. There was no significant difference (P >0.5) in ash content with increasing time in refrigeration. The percentage of fat content in all the samples was almost same (6.94 ± 0.05) and showed a declining trend. The content of protein was found to be increased significantly (p>0.05)from fresh cooked beef to 5 days storagesamples. The PV in 5 days storage sample was 7.5 meq/kg fat indicates slight rancidity whereas other samples showed the value around 2 meq/kg. The TVBN content in fresh, 1 day, and 3 days storage samples was found to be (17 ± 2.6) mg/100gm while in 5 days storage samples it was increased to 36.4 mg/100gm protein.The fresh cooked beef was free from bacterial contamination whereas 1 day, 3 days, and 5 days storage samples recovered5.8 x 105, 7.8 x 105 and 8.8 x 105 (CFU/g).The sensory attributes of cooked beef showed a declining trend with increasing the storage period.
    [Show full text]
  • Transitions of Nutritional Sciences Nutrition Is a Relatively Young and Evolving Science
    editorial Transitions of nutritional sciences Nutrition is a relatively young and evolving science. Political will to reform food systems can be shown by shepherding nutritional science towards population priorities and preventing its commodifcation. lsie Widdowson and Robert McCance methodology, sources of research funding lead to an additional 83 to 132 million were among the pioneers of modern and conflict of interest, and nutrient versus undernourished adults5. Enutritional sciences. Their work — dietary pattern approaches to nutritional Political will is needed to deal with all daring, meticulous and pragmatic — pushed sciences. Proliferating and diverging visions aspects of this problem but shepherding boundaries in the understanding of food of nutritional science have found patronage the expertise and endeavour of nutritional composition, population health, and the from a wealth of sources — but complex science is the focus here. That requires prevention of nutritional deficiencies. malnutrition and diet-related disease seem shared ownership, political and scientific, Widdowson and McCance ensured that intractable, and political champions of of the challenge. It requires political esteem the rations diet circa World War II was nutritional science seem few. for scientific advice. Back in the 1940s, adequately nutritious. Their approach Nutritional science also has a challenge Lord Woolton is said to have engaged a engendered reductionism to meet a of definition. It is fundamentally a life reluctant government in the cause for clear public need, and the solutions were science concerned with how food and nutritional adequacy of the ration diet. delivered through a social strategy of nutrients support human metabolism in He incorporated the scientific expertise of provision and rationing, combined with health, prevention, and management of Widdowson and McCance into a successful political commitment from a Ministry disease.
    [Show full text]
  • Pathway: Food Science, Dietetics and Nutrition
    Pathway: Food Science, Dietetics and Nutrition Get the Facts: Food Science, Dietetics College and Career: Dieticians or Nutritionists plan and and Nutrition are: There are a number of options for conduct food service or nutritional • High demand education and training beyond high programs to assist in the promotion of school, depending on your career goals. health and control of disease. They may • Medium wage also supervise activities of a department • High skill • BYU – BS Nutrition, Dietetics & providing quantity food services such as a Food Science-- Dietetics, Food hospital or care center, counsel Occupation Outlook: Science, or Nutritional Science individuals or conduct nutritional emphasis research. Food Scientists use chemistry, • BYUI - BS Food Science. microbiology, engineering, and other The Utah statewide sciences to study the principles • USU – BS Nutrition, Dietetics & underlying the processing and annual median wage: Food Science-- Dietetics, Food deterioration of foods; analyze food Science, or Nutritional Science content to determine levels of vitamins, BS Dietician or Nutritionist $50,150 emphasis fat, sugar, and protein; research ways to make processed foods safe and healthful; • WSU – BS Nutrition Education determine the best ways to process, BS Food Scientist $48,320 package, preserve, store, and distribute food. • U of U - Nutrition Minor Sample Career Occupations: Workforce Trends: • UVU – AS Community Health; • Dietitian BS Community Health-- Community Employment of Dietitians and Nutritionists is • Food/Drug Inspector Health Education or Health Services projected to GROW 16 percent from 2014 to • Food Scientist Administration emphasis 2024, much faster than the average for all • Food Technologist SUU - BS Human Nutrition-- Allied occupations. Job prospects are good as a result of increasing emphasis on disease • Medical Dietitian Health or Pre-Dietetics emphasis prevention through improved dietary habits.
    [Show full text]
  • Can This Natural Sweetener Lower Blood Sugar?
    Can This Natural Sweetener Lower Blood Sugar? Analysis by Dr. Joseph Mercola Fact Checked STORY AT-A-GLANCE - Sugar is a carbohydrate, but most of the allulose you consume is excreted by the kidneys before it is metabolized, leaving you with few calories. It may also help lower your blood sugar Sucrose (white table sugar) and high-fructose corn syrup (HFCS) are two of the more common sweeteners derived from plant sources; both negatively affect metabolism, but HFCS has signicantly worse effects than white sugar HFCS is cheaper and 20% sweeter than sugar, and thus more cost effective for food manufacturers. The FDA recently exempted allulose from being listed as an added sugar in processed foods Articial sweeteners like Splenda may lower your gut bacteria, increase your intestinal pH and accumulate in fat cells; Splenda is linked to leukemia and aspartame (Nutrasweet) is linked to insulin intolerance Many people have a sweet tooth. For some, it can become an addiction,1 fueled by a food industry that continually creates an abundance of highly palatable, inexpensive, ultraprocessed foods. As some companies cash in on a market for lab-created, low- calorie sweeteners, one natural sweetener may help curb your sweet tooth without raising your blood sugar. In fact, it may have the opposite effect. While manufacturers seek out “perfectly engineered food,”2 the incidence of obesity3 and obesity-related health conditions4 has skyrocketed. Type 2 diabetes is one of the obesity-related conditions that has a signicant impact on many of your bodily systems. People with diabetes have a higher risk of also having heart disease, stroke, glaucoma, kidney disease and high blood pressure.5 It would make sense if the incidence of diabetes and obesity goes down, you could have a positive impact on these conditions that contribute to at least ve of the top 10 leading causes of death.6 The obesity epidemic is one of the most important global public health challenges.
    [Show full text]
  • Jns Journal of Nutritional Science
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Crossref JNS JOURNAL OF NUTRITIONAL SCIENCE RESEARCH ARTICLE https://doi.org/10.1017/jns.2016.44 . Postprandial glycaemic response to berry nectars containing inverted sucrose Riitta Törrönen1*, Jarkko Hellström2, Pirjo Mattila2 and Kyllikki Kilpi3 1Department of Clinical Nutrition, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, PO Box 1627, FI-70211 Kuopio, Finland 2New Business Opportunities, Natural Resources Institute Finland, Myllytie 1, FI-31600 Jokioinen, Finland 3Finnsugar Ltd, Sokeritehtaantie 20, FI-02460 Kantvik, Finland https://www.cambridge.org/core/terms (Received 16 May 2016 – Final revision received 29 September 2016 – Accepted 28 November 2016) Journal of Nutritional Science (2017), vol. 6, e4, page 1 of 7 doi:10.1017/jns.2016.44 Abstract Sucrose is commonly used for sweetening berry products. During processing and storage of berry products containing added sucrose, sucrose is inverted to glucose and fructose. We have previously shown that postprandial glycaemic response induced by intact sucrose is attenuated when sucrose is consumed with berries rich in polyphenols. It is not known how inversion of sucrose affects glycaemic response. We investigated postprandial glycaemic and insu- linaemic responses to blackcurrant (Ribes nigrum) and lingonberry (Vaccinium vitis-idaea) nectars and a reference drink (water) sweetened with glucose and fructose, representing completely inverted sucrose. The nectars and reference drink (300 ml) contained 17·5 g glucose and 17·5 g fructose. Polyphenol composition of the nectars was analysed. A total of eighteen healthy volunteers participated in a randomised, controlled, cross-over study.
    [Show full text]
  • Vitamin and Mineral Requirements in Human Nutrition
    P000i-00xx 3/12/05 8:54 PM Page i Vitamin and mineral requirements in human nutrition Second edition VITPR 3/12/05 16:50 Page ii WHO Library Cataloguing-in-Publication Data Joint FAO/WHO Expert Consultation on Human Vitamin and Mineral Requirements (1998 : Bangkok, Thailand). Vitamin and mineral requirements in human nutrition : report of a joint FAO/WHO expert consultation, Bangkok, Thailand, 21–30 September 1998. 1.Vitamins — standards 2.Micronutrients — standards 3.Trace elements — standards 4.Deficiency diseases — diet therapy 5.Nutritional requirements I.Title. ISBN 92 4 154612 3 (LC/NLM Classification: QU 145) © World Health Organization and Food and Agriculture Organization of the United Nations 2004 All rights reserved. Publications of the World Health Organization can be obtained from Market- ing and Dissemination, World Health Organization, 20 Avenue Appia, 1211 Geneva 27, Switzerland (tel: +41 22 791 2476; fax: +41 22 791 4857; e-mail: [email protected]). Requests for permis- sion to reproduce or translate WHO publications — whether for sale or for noncommercial distri- bution — should be addressed to Publications, at the above address (fax: +41 22 791 4806; e-mail: [email protected]), or to Chief, Publishing and Multimedia Service, Information Division, Food and Agriculture Organization of the United Nations, 00100 Rome, Italy. The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the World Health Organization and the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.
    [Show full text]
  • Nutritional Sciences (NUTR)
    University of New Hampshire 1 NUTR 809 - Nutritional Epidemiology NUTRITIONAL SCIENCES Credits: 4 This course introduces basic concepts and methods in key areas of (NUTR) nutritional epidemiology, and discusses practical considerations related to designing, analyzing, and evaluating population-based nutrition Degrees Offered: Ph.D., M.S., and studies. Research methods used in nutritional epidemiology will be taught to provide students with the ability to critically evaluate the Graduate Certificate nutritional epidemiological evidence. Learning will be enhanced by This program is offered in Durham. practical experiences in the collection, management, and analysis of nutritional epidemiological data during lab and in-class activities. Prereq: The Department of Agriculture, Nutrition, and Food Systems offers an introductory nutrition course and statistics course. Permission advanced degrees in Nutritional Sciences at the Masters and Doctoral required. levels, as well as a Didactic Program in Dietetics Graduate Certificate. Grade Mode: Letter Grade With the M.S. in Nutritional Sciences, students will become engaged NUTR 810 - Advanced Diabetes Care in a research project related to the nutritional sciences and gain a Credits: 2 comprehensive understanding of nutritional science through coursework. Advanced Diabetes Care is a 2-credit course designed to build on Students can earn the M.S. in Nutritional Sciences through three unique foundational knowledge of diabetes care and education. During the program pathways: Accelerated B.S./M.S., M.S. plus Dietetic Internship semester, students will explore the pathophysiology of diabetes as well (MSDI), and M.S. with Thesis. These three options emphasize active as modern medications and technology used to improve blood sugar participation in hypothesis-driven research of publishable quality.
    [Show full text]
  • Food Science & Nutrition
    FOOD SCIENCE & NUTRITION 2016 CATALOG Elsevier Science and Technology Books deliver targeted content that enables the understanding and application of research. Year after year readers use our books to drive advancements in their fields. Tools and content on ScienceDirect offer: • Full-text version online or • Portable content available on download and print with no computers, tablets and smartphones digital rights management to give users information in the restrictions (DRM) format that best suits their needs • Multi-user/concurrent • Integrated book and journal access at any time from any content for easier access to related location to expand the reach materials of the content to your patrons • Free MARC records to drive discoverability and usage Our foundational content—including Reference Modules, unique resources that are trustworthy, current, discoverable, and hosted on ScienceDirect—complements original research in journal articles. Our Legacy Collection on ScienceDirect, in 20 subject areas, ensures that valuable historical content is discoverable and searchable, saving time and resources. Table of Contents Stay Connected Communications.................................................................2 Stay connected with Food Science, Technology & Nutrition.............................16 Elsevier on Facebook, Twitter, YouTube and Aquaculture......................................................................109 LinkedIn. These sites are full of news, resources, ISTE...................................................................................117
    [Show full text]
  • Working in the Food Industry – the Role of a Nutritionist – an Interview with Ramon Hall
    Working in the Food Industry – the role of a Nutritionist – an interview with Ramon Hall Q1. What does a Nutritionist do working in the Food Industry? This will very much depend on the specific position, department and the type of business involved. There are a range of diverse roles for Nutritionists within the Food Industry ranging from regulatory roles to ensure nutritional claims and product labelling are appropriate to a role involving nutritional research, building nutritional evidence to support new produc t c laims. Roles a Food Industry Nutritionist may undertake: • Formulating/reformulating foods to make them healthier (i.e. lower salt, higher fibre, higher protein) • Supporting Product Development of new products and reformulations • Assisting with the design of products for people with special medical needs • Human and animal research: building scientific evidence to support nutrition c laims for new products • Regulatory compliance • Involvement in industry committees to improve nutrition regulations • Following scientific literature and marketing trends and advising the business on trends that could be feasibly supported by nutritional science • Quality Assurance • Advising food safety/toxicology • Advising of allergens • Project Management • Generation and maintenance of intellec tual property • Nutrition labelling compliance with Food Standards Australia and New Zealand (FSANZ) and other loc al and international laws (depending on whether business is Australian based or involved with international trade) • Nutrition strategy
    [Show full text]
  • Low-Calorie Sweeteners in the Human Diet: Scientific Evidence, Recommendations, Challenges and Future Needs
    JNS JOURNAL OF NUTRITIONAL SCIENCE REVIEW ARTICLE https://doi.org/10.1017/jns.2020.59 . Low-calorie sweeteners in the human diet: scientific evidence, recommendations, challenges and future needs. A symposium report from the FENS 2019 conference Alison M. Gallagher1* , Margaret Ashwell2 , Jason C. G. Halford3, Charlotte A. Hardman4, Niamh G. Maloney4 and Anne Raben5 1Nutrition Innovation Centre for Food and Health (NICHE), Biomedical Sciences Research Institute, Ulster University, Coleraine BT52 1SA, https://www.cambridge.org/core/terms Northern Ireland, UK 2Ashwell Associates, Ashwell, Hertfordshire, UK 3School of Psychology, University of Leeds, Leeds, UK 4Department of Psychology, University of Liverpool, Liverpool, UK 5Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg DK-1958, Denmark (Received 9 December 2020 – Accepted 15 December 2020) Journal of Nutritional Science (2021), vol. 10, e7, page 1 of 10 doi:10.1017/jns.2020.59 Abstract Overconsumption of free sugars, particularly from sugar-sweetened beverages (SSB), has potential negative health impacts. Implementation of a range of public health strategies is needed to reduce intakes of free sugars, including reducing portion sizes, promoting healthier dietary choices and reformulating foods and beverages. Although low-calorie sweeteners (LCS) are a useful tool for reducing energy intake and control glucose response when consuming sweet foods and drinks, several opinions persist about the adverse health effects of LCS, many of which are based , subject to the Cambridge Core terms of use, available at on poor, little or no scientific evidence. This symposium report summarises key messages of the presentations and related discussions delivered at a scientific symposium at the 13th European Nutrition Conference (FENS 2019).
    [Show full text]
  • International Journal of Nutritional Science and Food Technology Volume1 Issue1 October 2015 an Open Access Journal
    Keith D. Kantor (2015), Nutritional Addiction Mitigation Eating and Drinking. Int J Nutr Sci & Food Tech. 1:1, 12-26. DOI: 10.25141/2471-7371-2015-1.0012 International Journal of Nutritional Science and Food Technology ISSN 2471-7371 Review Article Open Access Nutritional Addiction Mitigation Eating and Drinking Keith D. Kantor* CEO & Founder of NAMED Program, Greater Atlanta Area, USA Corresponding author: Keith D. Kantor, CEO & Founder of NAMED Program, Greater Atlanta Area, USA.Tel: +6783132956, Email: [email protected] Citation: Keith D. Kantor (2015), Nutritional Addiction Mitigation Eating and Drinking. Int J Nutr Sci & Food Tech. 1:1, 12-26. DOI: 10.25141/2471-7371-2015-1.0012 Copyright: ©2015 Keith D. Kantor. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited Received: September 30, 2015; Accepted: October 02, 2015; Published: October 09, 2015 Introduction Substances and Nutritional Complications Nutrition and its effects on the body are often overlooked, un- There are a variety of substances that individuals abuse and de- derestimating the powerful effect that being properly nourished velop addictions to. It is important to understand how each type has on the overall metabolism, organ function and mental health. of drug effects the body, so areas of concern can be addressed Those who are overcoming addiction will benefit from a precise specifically when it comes to nutrition. nutrition plan that will keep the body functioning at its optimal Opiates (including codeine, OxyContin, heroin, and morphine) level reducing symptoms and complications of addiction recovery.
    [Show full text]
  • Food Science and Human Nutrition
    Food Science and Human Nutrition Information Access Policy Clemson University Libraries Food Science and Human Nutrition Reference Librarian: Maggie Albro Written by C. Colthorpe, Summer 2002; Revised by M. Albro, November 2019 I. Purpose a. Objective Clemson University Libraries’ food science and human nutrition collection is developed to support the undergraduate Bachelor of Science degree and the graduate Master of Science and Ph.D. degrees offered by the Department of Food, Nutrition, and Packaging Sciences in the College of Agriculture, Forestry, and Life Sciences. The collection supports the curricular and research needs of students and instructional and research needs of faculty. b. Curriculum supported i. B.S. in Food Science and Human Nutrition There are two concentrations that students may choose between in the B.S. program. The Food Science and Technology Concentration emphasizes skills and knowledge needed for careers in the food industry. Within the Food Science and Technology Concentration, students may choose from three emphasis areas: Food Packaging and Manufacturing Operations; Sustainable Food, Nutrition, and Health; or Culinary Science. The Nutrition Concentration focuses on preparing students for careers in nutrition, dietetics, healthcare, and foodservice. Within the Nutrition Concentration, students may choose from four emphasis areas: Dietetics, Basic and Behavioral Science, Community Health and Wellness, or Food Industry. ii. M.S. in Food, Nutrition, and Culinary Sciences There are two tracks toward the M.S. degree. The non-thesis track requires a minimum of 30 credit hours and a comprehensive two-day examination. The thesis track requires a minimum of 30 hours of course work, including six thesis research credits.
    [Show full text]