Food and Nutrition, Bachelor of Science (B.S.)
The Food and Nutrition program leads to a Bachelor of Science degree in Food and Nutrition. The Food and Nutrition program includes two concentrations: Dietetics and Culinary Nutrition and Food Management.
The Dietetics concentration is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), an agency of the Academy of Nutrition and Dietetics, as a Didactic Program in Nutrition and Dietetics (DPD). The concentration’s mission, goals, and objectives can be found on the Department of Applied Human Sciences website. Also available on the website is information about costs related to the program.
Students completing the DPD earn a Verification Statement, which provides eligibility to complete an accredited Dietetic Internship. Acceptance to a Dietetic Internship requires application and program matching through a competitive process. A strong academic record, work experience, and service/leadership in extracurricular activities are essential for obtaining a dietetic internship. Dietetic internships are 6 to 12 months long and include supervised practice in various areas of the dietetics profession. After completion of the internship and a master's degree (which may be completed concurrently with the internship), the student is eligible to take the national registration exam to become a Registered Dietitian Nutritionist (RDN). In most states, including Kentucky, RDN status is sufficient to obtain a state license to practice as a dietitian.
Registered Dietitian Nutritionists (RDN) work with individuals and groups of all ages to improve health and wellness. Dietitians find employment in a variety of professional settings, including hospitals, long term care facilities, outpatient clinics, health departments, food companies, wellness programs, public health and regulatory agencies, cooperative extension, food service (including hospital, long term care, school, college/university, and prisons), private practice, sales, and research. In these settings, RDNs provide medical nutrition therapy; menu planning; recipe and product development; individual counseling related to nutrition and diet; nutrition education to groups and individuals; community nutrition program development, implementation, and evaluation; and research.
Graduates who do not complete a dietetic internship find employment opportunities in public health, food service, cooperative extension, sales, and research. With the DPD verification statement, graduates are eligible to take the national Dietetic Technician registration exam, and earn the credential Dietetic Technician Registered (DTR).
The Culinary Nutrition and Food Management concentration prepares students for employment in a variety of job positions and settings within the food industry. Some of these positions include food service manager, nutrition coordinator, and food program planner. Employment settings include restaurants, schools, hospitals, long-term care, agritourism, sustainability and local foods programs, food banks and feeding programs, hotels/resorts, cruises, amusement parks, and catered events such as weddings, banquets, and corporate marketing.
Admission and Progression Requirements
All students who are accepted by EKU’s Admissions Office and declare their major as food and nutrition are considered for admission to the University as pre-food and nutrition majors. To be admitted to the food and nutrition program the following criteria must be met:
- complete a minimum of 45 semester hours;
- attain a minimum institutional GPA of 2.5 on a 4.0 scale; and
- earn a minimum cumulative GPA of 3.0 in
Course List Code Title Hours NFA 121 Introduction to Food Composition and Preparation 3 NFA 201 Essentials of Nutrition 3 NFA 203 Introduction to Food and Nutrition Careers 1 NFA 317 Nutrition in the Life Cycle 3 CDF 360 Consumer and Career Finance 3
or their equivalents if taken at another school, with a grade of C or better in each course.
In addition, a program application form, available through the Academic Advisor, must be submitted.
After admission to the Food and Nutrition program the student must meet the following criteria to receive a B.S. Degree:
- attain a minimum institutional GPA of 2.5 on a 4.0 scale;
- earn a “C” or better in all major core and concentration courses.
Program Requirements
CIP Code: 19.0501
Major
| Code | Title | Hours |
|---|---|---|
| University Graduation Requirements | ||
| General Education | 36 | |
| Foundations of Learning | ||
| GSD 101 | Foundations of Learning | 3 |
| Upper division courses (42 hrs. distributed throughout Major/Supporting/Gen Ed/Free Electives categories) | ||
| Major Requirements | ||
| Core Courses | ||
| NFA 121 | Introduction to Food Composition and Preparation | 3 |
| NFA 201 | Essentials of Nutrition | 3 |
| NFA 203 | Introduction to Food and Nutrition Careers | 1 |
| NFA 317 | Nutrition in the Life Cycle | 3 |
| NFA 323 | Experimental Foods | 3 |
| NFA 325 | Quantity Food Production | 3 |
| NFA 326 | Field Experiences in Quantity Food Production | 3 |
| NFA 344 | Food Purchasing | 3 |
| NFA 411 | Community Nutrition | 3 |
| NFA 445 | Food Service Organization and Management | 3 |
| NFA 447 | Food Culture and Systems | 3 |
| CDF 132 | Introduction to the Family | 3 |
| CDF 360 | Consumer and Career Finance | 3 |
| or ACC 200 | Survey of Accounting | |
| EHS 380 | Food Security and Sanitation | 3 |
| HCA 200 | Medical Terminology | 3 |
| INF 104 | Computer Literacy with Software Applications | 3 |
| Concentrations | ||
| Students must select one of the following Concentrations: | 34-46 | |
Dietetics | ||
Culinary Nutrition and Food Management | ||
| Free Electives | 1-2 | |
| Total Hours | 120 | |
Culinary Nutrition and Food Management Concentration
| Code | Title | Hours |
|---|---|---|
| Concentration Courses | ||
| GHT 450 | Global Hospitality Law | 3 |
| NFA 328 | Food Preparation and Culinary Arts | 3 |
| NFA 420 | Food in Health and Wellness | 3 |
| NFA 499 | Culinary Nutrition and Food Management Practicum | 3 |
| MGT 320 | Human Resource Management | 3 |
| MGT 330 | Small Business Management Innovation and Entrepreneurship | 3 |
| REC 480 | Resort Recreation Management | 3 |
| SHO 475 | Promoting Hospitable Experiences | 3 |
| Supporting Course Requirements | ||
| MGT 301 | Principles of Management (NB) | 3 |
| MKT 301 | Principles of Marketing (NB) | 3 |
| REC 280 | Programming Special Events | 3 |
| Total Hours | 33 | |
Dietetics Concentration
| Code | Title | Hours |
|---|---|---|
| Concentration Courses | ||
| NFA 301 | Bio Nutrition | 3 |
| NFA 303 | Nutrition Education and Counseling | 3 |
| NFA 310 | Junior Seminar | 3 |
| NFA 401 | Human Nutrition | 3 |
| NFA 402 | Medical Nutrition Therapy | 3 |
| NFA 403 | Medical Nutrition Therapy II | 3 |
| NFA 404 | Human Nutrition II | 3 |
| NFA 412 | Research Applications in Nutrition | 3 |
| Supporting Course Requirements | ||
| Human Anatomy and Physiology I (Element 4) G | ||
| BIO 208L | Human Anatomy & Physiology I Lab | 1 |
| BIO 308 & 308L | Human Anatomy and Physiology II and Human Anatomy and Physiology II Lab | 4 |
| Introductory Chemistry (Element 4) G | ||
| CHE 101L | Introductory Chemistry Lab | 1 |
| CHE 102 & 102L | Introductory Chemistry II and Introductory Chemistry Lab II | 4 |
| Introduction to Psychology (Element 5B) G | ||
| Introduction to Statistical Reasoning (Element 2) G | ||
| Total Hours | 34 | |
- G
Course also satisfies a General Education element. Hours are included within the 36 hr. General Education requirement above.