Foods and Nutrition

The foods and nutrition programs at Tennessee State University prepare students for careers as nutrition educators and credentialed dietitians who will provide leadership in the delivery of foodservice management and nutrition services for the people of Tennessee and around the globe. With a strong emphasis in community service, our students excel in providing services to the limited resource individual and family. Graduates may develop community programs to promote nutrition and good health; appear on television to educate people about the relationship between diet and health; conduct research on the psychological, cultural, social, economic and environmental issues related to nutrition and health; or work with special groups who are at risk for nutrition-related or health problems, such as pregnant women, infants and the elderly.

Many opportunities are provided for students to gain experience in their profession before graduation. These experiences enable students to learn about cultures, and take on leadership roles before they enter the workforce. All of these experiences enhance learning and may provide an advantage in the job market.

Nutrition as a Profession

Nutrition professionals translate the science of food and nutrition in order to enhance the well being of individuals and groups. Many of them work in healthcare facilities such as hospitals and extended care facilities. They may also be found working in community health settings such as Women, Infants, and Children (WIC) programs; food stamp programs; or feeding programs for the elderly. Because so many people eat meals away from home, nutrition professionals and dietitians may also manage non-commercial and commercial foodservice operations where they apply nutrition knowledge and managerial skills in the delivery of meals to children and adults. Career opportunities also exist in diverse areas such as journalism; sports medicine; wellness programs for business and industry; and sales for food, foodservice equipment, or pharmaceutical companies. Nutritionists and dietitians work for food companies in research and development, as public information specialists for food commodity groups or as consultants in private practice serving rural hospitals and nursing homes.

Didactic Program in Dietetics (DPD)

The Didactic Program in Dietetics is accredited by the Commission on Accreditation/Approval for Dietetics Education of the American Dietetic Association, 216 W. Jackson Blvd., Chicago, IL 60606-6995, 312.899.4876.

The DPD at TSU provides the necessary coursework to meet the academic requirements of the American Dietetic Association. When the majority of the coursework has been completed, and the student has maintained a minimum of a 2.75 GPA, the student is eligible to apply for a post-baccalaureate supervised practice experience in a dietetic internship. If accepted and the internship is successfully completed, the graduate is then qualified to sit for the National Registration Examination for Dietitians of the Commission on Dietetic Registration. They would then be able to use the designation RD after their name.

For more information contact Dr. Sandria Godwin.

 


 

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MAJOR

B.S. in Family and Consumer Sciences with concentration in Foods and Nutrition

RESEARCH

How does dietary cocoa epicatechin promote health and postpone aging?

Microencapsulation-based technologies for effective delivery of micronutrients and nutriceuticals through fortified and functional foods

Nashville Children Eating Well for Health

Improving consumer’s preparedness to respond to emergencies and foodborne bioterrorism

Proteomic analysis of campylobacter surface antigens for developing an innovative fingerprinting scheme

Characterizing senior's knowledge and use of food safety practices to develop educational materials targeted to at-risk demographic groups

An innovative approach for integrating health care providers into food borne illness prevention for older adults

Characterization of antibiotic-resistant foodborne pathogens in fresh produce

Characterizing antibiotic-resistant foodborne pathogens in domestic kitchens and retail foods

Impact of consumer efforts to prevent cross contamination during storage of refrigerated foods

 

 

 






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