Quick Links: Careers, Dietetics, Pre-Professional, Sports and Wellness, Food Science Option, FSHN Council, Student Learning Outcomes
Interest in nutrition, food, and the relationship of food to human health and fitness has never been greater than today. Students majoring in any of the curricula options are prepared for diverse careers in the food industry, health-care and fitness facilities, hospitals, nutrition education and communication enterprises, extension education in nutrition, government or private-sector food and nutrition agencies, science related research laboratories, and science education.
The curricula in Food Science and Human Nutrition (FSHN) have a strong science base that is applied to food and human nutrition. Students learn problem-solving skills, approaches to critical thinking and basic principles in two related disciplines. Options in the FSHN curricula include dietetics, sports and wellness, and pre-professional nutrition science. The dietetic option has been approved by the Academy of Nutrition and Diatetics(Plan V). Students following the sports and wellness track will augment their nutrition course work with courses in exercise science. The pre-professional nutrition science option prepares students for post-baccalaureate education in medicine, dentistry, nutrition, or other scientific graduate programs. Students interested in food science may follow the pre-professional nutrition science option and focus their students on product development and food technology.
Transfer students into FSHN are required to have a GPA of 3.0 or greater and to have taken FSHN 185 with a “B” or better and CHEM 161/161L, CHEM 162/162L, PHYL 141/141L, PHYL 142/142L and MATH 140 (or higher) with a “C” or better.
Upon entering either the program, students will be assisted by academic advisers to identify their career objectives and select an appropriate option for study.
All FSHN majors are required to report for advising prior to registration each semester.
Depending on the course of study chosen, undergraduate students are prepared for careers in the food industry, hospitals, public or private food and fitness programs, and for teaching science in secondary schools. Undergraduates are also prepared for graduate or professional schools, i.e. medical, pharmacy, public health, nutrition, or dietetic instructional internship.
Students choosing a professional career as a Registered Dietitian (RD) and who desire to do nutrition counseling should select the academic course work outlined in this option. This option meets the Plan V undergraduate academic requirements established by the Academy of Nutrition and Dietetics (AND). To become a Registered Dietitian upon receiving a Bachelor of Science degree, students must be accepted into an accredited internship. Upon successful completion of a 6-11 month internship, the student is eligible to take the national dietetic registration examination administered by the Commission on Dietetic Registration. Students generally need to have a GPA of 3.0 or above to be competitive for internship programs. Students may contact Dr. Anne Shovic (956-3847), the Dietetics Program Director, and are encouraged to refer to the Dietetics Option Student Handbook for more information about this option. Work and/or volunteer experience in the field of interest is highly recommended.
This course of study allows students to study other areas of science, foods, and nutrition. With guidance from their advisor, students can design a course of study to meet their course requirements to prepare them for different aspects of applied nutrition, food science, post- baccalaureate studies in other health professional programs (medicine, dental, pharmacy), or an advanced research degree in nutrition or other biomedical sciences. However, this course of study does not meet all the undergraduate academic course work requirements of the Academy of Nutrition and Dietetics.
Students who are interested in pursuing a career in sports and wellness, are encouraged to complete course work in applied musculo-skeletal anatomy, exercise physiology (KRS 353 and 354), and nutrition in exercise and sport (FSHN 480). This track prepares students for careers at health clubs, fitness centers, and spas.
This study track educates and develops skills in students who desire to work in food processing, regulation and food business arena, both in the public and private sector. This track also prepares students for managerial positions since there is a high demand for people with skills in food science and knowledge of business, accounting, and interpersonal skills. Students learn about food chemistry, microbiology, structure, engineering, safety, regulation, sanitation, quality control, and business-oriented courses. Students interested in the Food Science option should contact Dr. Wayne Iwaoka at firstname.lastname@example.org or 808-956-6456
Chemistry Placement Exam- Information for those who wish to enroll in CHEM 161
Math Placement Exam- Information for those wishing to enroll in Math 140, 203, 215, 241, 251A, and Physics 151
1. Know, apply and critically analyze and evaluate concepts related to the science of food and nutrition with a focus on humans.
2. Develop written & oral skills commensurate with the ability to summarize, evaluate, synthesize, and appropriately communicate scientific concepts to a variety of audiences.
3. Acquire personal characteristics and leadership, management, and human relations skills appropriate to professional practice in careers related to food science and human nutrition.
4. Recognizes and uses appropriate technologies, such as computer applications and/or food and nutrition laboratory methodologies.
5. Identifies and develops skills to gain successful admission into entry level careers or post-graduate education.
6. Develops problem-solving and critical thinking skills.
7. Demonstrates participation in community service.
8. Identifies community issues from local to global levels.