See the Department of Nutrition
The study of nutrition encompasses all aspects of the consumption and utilization of food and its constituents. Key areas of study include the biochemical reactions important to utilization of nutrients and food constituents and to the impact of diet on health anddisease, and nutrition-related policy and public health issues. The nutrition science major includes two options for studying these areas: nutritional biochemistry and community nutrition.
The Program. Nutrition as it is taught on the Davis campus is a biological science and requires a complete background in chemistry and biology, along with calculus and either physics (nutritional biochemistry option) or economics (community nutrition option). These courses are generally completed during the first two years, and along with biochemistry, must be completed before most nutrition classes can be taken. During their junior and senior years, students in the nutritional biochemistry option take additional course work in biochemistry, genetics, microbiology, physiology, immunology, and/or toxicology. Students in the community nutrition option take additional course work in social and health-related sciences.
Career Alternatives. Both options are excellent preparation for professional or graduate training in medicine, public health, or other health sciences. The nutritional biochemistry option also provides preparation for technical work in nutrition in the animal, food, and pharmaceutical industries. The community nutrition option prepares students for jobs in administrative, teaching, or public health/public service positions. Students who complete the additional academic requirements for an internship in dietetics are also qualified for careers in dietetics following completion of an internship.
Address and Faculty | Requirements | PDF File
Programs and Courses | Admission Requirements | Degree Requirements | Table of Contents | Index