Nutrition Science

Jul 24, 2013 admin
Develop an understanding in how food components are used to promote healthy diets, nutrition policy and public utilization.

The study of nutrition encompasses all aspects of the consumption and utilization of food and its constituents. Key areas of study include: the biochemical reactions important to the utilization of nutrients and food constituents; the impact of diet on health and disease; and, nutrition-related policy and public health issues. The nutrition science major includes two options for studying these areas: nutritional biology and nutrition in public health.

The program

Nutrition as it is taught on the Davis campus is a biological science and requires a complete background in chemistry and biology, along with calculus and physics (nutritional biology option) or economics (nutrition in public health option). These courses are generally completed during the first two years, and along with biochemistry, must be completed before most nutrition classes can be taken. During their junior and senior years, students in the nutritional biology option take additional course work in biochemistry, physiology, and toxicology. Students in the nutrition in public health option take additional course work in social and health-related sciences

Specializations

  • Nutritional Biology
  • Nutrition in Public Health

Career options

  • Agriculture and Food Scientist
  • Animal Nutritionist
  • Community Nutritionist
  • Dietetic Technician
  • Dietitian
  • Food Bank Coordinator
  • Food Research Scientist
  • Food Service Manager
  • Health Educator
  • Lab Technician
  • Nutrition Policy Analyst
  • Nutritionist
  • Quality Control Specialist
  • Researcher

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3202 Meyer Hall
(530) 752-2512
http://nutrition.ucdavis.edu

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