Pathway: Food Science, Dietetics and Nutrition

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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. • Nutritionist • Food Product Development • DSU – N/A Dietitians or Nutritionists who have earned a • Quality Assurance/Food Safety • USU/E – N/A bachelor’s degree or certification in a • Food Processing Engineering specialty area may enjoy better job • LDSBC – N/A • Government Agencies (FDA, USDA) prospects. • SLCC – N/A • SNOW – AS Nutrition Although ALA makes every effort to ensure the accuracy of this information, it reserves the right to make changes as may be required. Students should consult the specific college advisement center with further questions. .

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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.
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Transitions of Nutritional Sciences Nutrition Is a Relatively Young and Evolving Science
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Jns Journal of Nutritional Science
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Vitamin and Mineral Requirements in Human Nutrition
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