College: Institute of Graduate Programs

This specialty focuses on the scientific study of food and nutrition and their impact on health. Students explore key areas such as nutrition science, 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 developing practical skills to promote healthy eating habits and prevent nutrition-related disorders. Graduates are prepared for careers in nutrition science, nutritional counseling, food sciences, 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 principles of food chemistry, food safety, and public health nutrition.
• Understand the role of nutrition in promoting health and preventing diseases.
• Analyze challenges and opportunities in food and nutrition.
• Develop teamwork and problem-solving skills for projects and nutrition-related interventions.

Main Curriculum:

1. Introduction to Food and Nutrition
   • Overview of food and nutrition science, basic concepts, and their importance in health.
   • Basics of nutrients, their functions, and dietary requirements.
2. Nutrition Science
   • Principles of nutrition science, including macronutrients, micronutrients, and energy metabolism.
   • Techniques for understanding and applying nutrition science in health and disease.
3. Nutrition Science and Counseling
   • Basics of nutrition science, including nutritional assessment, diet planning, and counseling techniques.
   • Techniques for providing personalized nutritional advice and support.
4. Food Chemistry
   • Principles of food chemistry, including the structure, properties, and reactions of food components.
   • Techniques for analyzing food composition and nutritional content.
5. Food Safety and Quality
   • Basics of food safety, including foodborne diseases, food preservation, and quality control.
   • Techniques to ensure food safety and maintain 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
   • Basics of clinical nutrition, including medical nutritional 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, and 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, elderly nutrition, and cultural aspects of food.
   • Techniques for addressing diverse and complex nutrition-related issues.
10. Capstone Project in Food and Nutrition
    • A practical project to apply acquired skills in nutritional assessment, diet planning, or public health nutrition.
    • Techniques for presenting a comprehensive solution to food and nutrition challenges.

Evaluation 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 Science" by Michelle McGuire and Kathy A. Beerman.
• "Krause's Food and 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 M. Barrett microbiology.
• "Public Health Nutrition" by Nick Spencer.

Prerequisites:

Basic knowledge in biology, chemistry, and nutrition. Suitable for students interested in nutrition science, nutritional counseling, food sciences, public health, and related fields.

Program Duration:

Typically 4 years for a bachelor's degree, including coursework, projects, and internships. Advanced degrees may take additional years.

Certification:

Graduates may earn a degree in food and nutrition and pursue professional certifications such as Registered Dietitian Nutritionist (RDN) or Certified Nutrition Specialist (CNS).

Target Audience:

Aspiring nutritionists, nutritional counselors, food scientists, public health nutritionists, and professionals seeking to specialize in food and nutrition. This specialty equips students with the scientific knowledge and practical skills needed for excellence in food and nutrition, promoting healthy eating habits and preventing nutrition-related disorders.