The Clinical Nutrition major provides students with training in normal and therapeutic nutrition, biological and social sciences, food science, communication, business management and food service management. This major fulfills the academic requirements for admission into a dietetics internship or the equivalent, which must be completed before qualifying for registration as a dietitian.
The Clinical Nutrition major (formerly Dietetics) includes the same basic core of nutrition classes as the Nutrition Science major, but includes additional courses such as food service management, education, sociology, and communication skills to prepare for work with the public. Clinical Nutrition students spend the first two years completing preparatory course work in the basic biological sciences, along with several of the social sciences. In the final two years, students take courses in normal and clinical nutrition, food science, biochemistry, and management techniques.
Entering freshman or transfer students are assumed to have basic computer skills and to demonstrate mathematics competency adequate to pass the Precalculus Diagnostic Examination with a minimum score of 27, or have taken calculus at a community college or other four-year institution
- Food Policy Analyst
- Food Safety Inspector
- Food Science Manager
- Hospital/Hotel/Institutional Food Service Director
- Registered Dietitian
- Restaurant Manager