Food and Nutrition, Bachelor of Science with a Concentration in Culinary Nutrition and Food Management (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, 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). Graduates of the DPD may also seek admission to graduate programs to earn an advanced degree.
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 ACC 200 Survey of Accounting 3 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
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.
CIP Code: 19.0501
Summary Checklist for General Education
|A: Written Communication||3|
|B: Written Communication||3|
|C: Oral Communication||3|
|A: Historical Science||3|
|B: Social Behaviorial Science||3|
|Diversity of Perspectives Experiences||6|
Students are expected to complete Elements 1 and 2 within their first 60 hours of college credit.
|University Graduation Requirements|
|Student Success Seminar|
|HSO 100||Student Success Seminar (waived for transfers with 30+ hrs.)||1|
|Writing Intensive Course (Hrs. incorporated into Major/Supporting/Gen Ed/Free Electives category)|
|Upper division courses (42 hrs. distributed throughout Major/Supporting/Gen Ed/Free Electives categories)|
|ACCT - Food and Nutrition majors will fulfill ACCT with the following. (These courses are included in the Major requirements totals)|
|Human Nutrition II (Dietetics)|
|Culinary Nutrition and Food Management Practicum (Culinary Nutrition and Food Management)|
|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 349||Applied Learning in Nutrition, Foods, and Food Administration||1|
|NFA 411||Community Nutrition||3|
|NFA 445||Food Service Organization and Management||3|
|NFA 447||Food Culture and Systems||3|
|Students must select one of the following Concentrations:||42|
Culinary Nutrition and Food Management
|Supporting Course Requirements|
|Choose from 18-26 hours of supporting courses of the following:|
26 hours of Dietetics
18 hours of Culinary Nutrition and Food Management
|Choose from 1-9 hours of free electives||9|
One hour of Dietetics
Nine hours of Culinary Nutrition and Food Management
|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|
|BUS 204||Fundamentals of Business Law and Ethics||3|
|MGT 320||Human Resource Management||3|
|MGT 330||Small Business Management Innovation and Entrepreneurship||3|
|MKT 401||Digital Marketing||3|
|REC 480||Resort Recreation Management||3|
|Supporting Course Requirements|
|ACC 200||Survey of Accounting||3|
|CIS 212||Introduction to Computer Information Systems||3|
|or INF 104||Computer Literacy with Software Applications|
|EHS 380||Food Security and Sanitation||3|
|MGT 301||Principles of Management (NB)||3|
|MKT 301||Principles of Marketing (NB)||3|
|REC 280||Programming Special Events||3|