Faculty: Health Sciences

The Nutrition and Dietetics major focuses on the science of food and nutrition and their impact on health and well-being. Students acquire skills in nutritional assessment, meal planning, clinical nutrition, community health, and food services management, preparing for careers in healthcare, public health, the food industry, and related fields.

Learning Objectives:

• Understand the principles of nutrition and dietetics.
• Develop skills in nutritional assessment and meal planning.
• Learn clinical nutrition and medical nutrition therapy.
• Explore community health and nutrition education.
• Analyze food service management and safety regulations.
• Develop critical thinking, problem-solving, and communication skills.
• Gain practical experience through internships and clinical rotations.

Main Curriculum:

1. Introduction to Nutrition - Overview of nutrition principles, history, and current trends.
2. Nutritional Assessment - Methods for assessing nutritional status and dietary intake.
3. Meal Planning and Dietary Guidelines - Principles of balanced and therapeutic meal planning.
4. Clinical Nutrition - Nutritional care for patients with various medical conditions.
5. Medical Nutrition Therapy - Use of nutrition to manage and treat diseases and conditions.
6. Community Health and Nutrition Education - Strategies to promote health and nutrition in communities.
7. Food Service Management - Principles of managing food service operations and ensuring food safety.
8. Lifecycles Nutrition - Nutritional needs and considerations across the lifespan.
9. Research Methods in Nutrition - Techniques for conducting and evaluating nutritional research.
10. Food Science and Technology - Understanding food composition, processing, and preservation.
11. Practicum/Internship - Real-world experiences in healthcare settings, public health organizations, food industry, or community programs.
12. Capstone Project - Comprehensive project applying nutrition and dietetics skills, such as developing a community health program, conducting a nutritional assessment, or implementing a meal planning initiative.

Assessment Methods:

• Nutrition Principles Analysis
• Nutritional Assessment Projects
• Meal Planning Projects
• Clinical Nutrition Projects
• Medical Nutrition Therapy Projects
• Community Health and Nutrition Education Projects
• Food Service Management Projects
• Lifecycle Nutrition Projects
• Research Methods Projects
• Food Science and Technology Projects
• Practicum Reports
• Capstone Projects and Presentations

Recommended Textbooks:

• "Introduction to Nutrition"
• "Nutritional Assessment"
• "Meal Planning and Dietary Guidelines"
• "Clinical Nutrition"
• "Medical Nutrition Therapy"
• "Community Health and Nutrition Education"
• "Food Service Management"
• "Lifecycle Nutrition"
• "Research Methods in Nutrition"
• "Food Science and Technology"

Prerequisites:

Basic knowledge of biology and chemistry and an interest in nutrition and dietetics.

Program Duration:

Typically, the duration of study is 4 years for a Bachelor’s degree in Nutrition and Dietetics, including internships and clinical rotations.

Certification:

Graduates may obtain certifications such as:

• Registered Dietitian Nutritionist (RDN)
• Certified Nutrition Specialist (CNS)
• Certified Dietary Manager (CDM)
• Certifications in specific nutrition and dietetics programs and techniques

Target Audience:

Aspiring dietitians, nutrition experts, health educators, food service managers, and professionals seeking careers in healthcare, public health organizations, the food industry, community programs, and related fields. This major provides students with the scientific, clinical, and managerial skills necessary to excel in nutrition and dietetics, supporting careers in various roles within healthcare, public health organizations, the food industry, community programs, and related areas.