This flexible degree plan is designed for the student who wishes to earn a bachelor’s degree in foods and nutrition and does not plan to apply for dietetic internships or to become a registered dietitian. The curriculum includes courses in general nutrition, basic food science, community nutrition, and nutrition through the life cycle. Students may choose from courses such as medical nutrition therapy, nutritional biochemistry, sports nutrition, weight management, eating disorders, cultural foods, food science, and food service management. Anatomy and physiology, as well as microbiology are required. A minor and/or supporting courses are chosen by the student with his/her career goals in mind.
Foods and nutrition graduates may be employed as public health nutritionists in government agencies dedicated to improving the nutritional health of various groups, such as pregnant women, infants, young children, or the elderly. Nutritionists may provide nutrition education to healthy people of all ages desiring to improve their overall nutritional health and wellness. Some nutritionists develop their own businesses, providing nutrition education to individuals and groups. They also may be found in management position in commercial and institutional food service.