Faculty: INSTITUTE OF GRADUATE PGROGRAMS This major focuses on the scientific study of food, nutrition, and their impact on health. Students explore key areas such as nutritional science, dietetics, food chemistry, food safety, and public health nutrition. The program emphasizes the application of scientific principles to understand the role of nutrition in health and disease, as well as the development of practical skills for promoting healthy eating habits and preventing nutrition-related disorders. Graduates are prepared for careers in dietetics, nutrition counseling, food science, public health, and related fields. **Learning Objectives:** - Understand the fundamentals of food and nutrition science. - Develop skills in nutritional assessment, diet planning, and counseling. - Learn techniques for analyzing food composition and nutritional content. - Explore the principles of food chemistry, food safety, and public health nutrition. - Understand the role of nutrition in health promotion and disease prevention. - Analyze challenges and opportunities in food and nutrition. - Develop teamwork and problem-solving skills for nutrition-related projects and interventions. **Major Outline:** 1. **Introduction to Food and Nutrition** - Overview of food and nutrition science, key concepts, and their importance in health. - Fundamentals of nutrients, their functions, and dietary requirements. 2. **Nutritional Science** - Principles of nutritional science, including macronutrients, micronutrients, and energy metabolism. - Techniques for understanding and applying nutritional science in health and disease. 3. **Dietetics and Nutrition Counseling** - Fundamentals of dietetics, including nutritional assessment, diet planning, and counseling techniques. - Techniques for providing personalized nutrition advice and support. 4. **Food Chemistry** - Principles of food chemistry, including the composition, properties, and reactions of food components. - Techniques for analyzing food composition and nutritional content. 5. **Food Safety and Quality** - Fundamentals of food safety, including foodborne illnesses, food preservation, and quality control. - Techniques for ensuring food safety and maintaining food quality. 6. **Public Health Nutrition** - Principles of public health nutrition, including community nutrition, nutrition policy, and health promotion. - Techniques for developing and implementing public health nutrition programs. 7. **Clinical Nutrition** - Fundamentals of clinical nutrition, including medical nutrition therapy and nutrition support. - Techniques for managing nutrition-related disorders and supporting patient recovery. 8. **Research Methods in Nutrition** - Principles of research methods in nutrition, including study design, data collection, and analysis. - Techniques for conducting and evaluating nutrition research. 9. **Special Topics in Food and Nutrition** - Exploration of special topics, such as sports nutrition, geriatric nutrition, and cultural aspects of food. - Techniques for addressing diverse and complex nutrition-related issues. 10. **Capstone Project in Food and Nutrition** - Real-world project to apply learned skills in nutritional assessment, diet planning, or public health nutrition. - Techniques for delivering a comprehensive solution to food and nutrition challenges. **Assessment Methods:** - Nutritional assessments, diet plans, food composition analyses, food safety reports, public health nutrition programs, clinical nutrition management plans, research methodology papers, special topic analyses, group projects, and internships. **Recommended Textbooks:** - "Nutritional Sciences" by Michelle McGuire and Kathy A. Beerman. - "Krause's Food & Nutrition Therapy" by L. Kathleen Mahan and Sylvia Escott-Stump. - "Food Chemistry" by H.-D. Belitz, W. Grosch, and P. Schieberle. - "Food Safety: Principles and Practice" by Alan Reilly and microbiology M. Barrett. - "Public Health Nutrition" by Nick Spencer. **Prerequisites:** Basic knowledge of biology, chemistry, and nutrition. Suitable for students interested in dietetics, nutrition counseling, food science, public health, and related fields. **Major Duration:** Typically 4 years for a bachelor's degree, including coursework, projects, and internships. Advanced degrees may take additional years. **Certification:** Graduates may receive a degree in Food and Nutrition and pursue professional certifications such as Registered Dietitian Nutritionist (RDN) or Certified Nutrition Specialist (CNS). **Target Audience:** Aspiring dietitians, nutrition counselors, food scientists, public health nutritionists, and professionals seeking to specialize in food and nutrition. This major equips students with the scientific knowledge and practical skills needed to excel in food and nutrition, promoting healthy eating habits and preventing nutrition-related disorders.