Bachelor of Science in Family and Consumer Sciences (B.S.F.C.S.) Major in Nutrition and Foods
Marketable Skills:
Think critically
Analyze and solve problems
Communicate clearly and effectively
Ability to assess the nutritional health of individuals, collect and review dietary history vs recommended dietary intakes, and provide counseling and education using written and oral methods to facilitate behavior change and enhance wellness
Compile, critically evaluate, and write about scientific literature pertaining to nutrition topics ranging from community nutrition to the molecular effects of macro- and micro-nutrients
Critical thinking demonstrated by: (1) accurate interpretation and application of the scientific literature to dietary practices, (2) application of the Nutrition Care Process, and (3) identification of reputable sources of nutrition information
Mastery of metabolism and appropriate nutrition practices as they relate to all stages of the lifespan, including recommended feeding practices, nutritional requirement differences, and knowledge of changes in human physiology affecting these practices
Obtain entry level skills necessary to work with WIC, SNAP, as a Food Sanitarian, in hospital or school food and nutrition services, and apply for graduate programs in Human Nutrition and Dietetic Internships
Plan culturally relevant menus which integrate healthful food choices and address the needs of individuals and populations.
Understand and articulate ethical and legal issues related to governmental policies concerning food and food systems
Applied Arts
Family & Consumer Sciences
Bachelor of Science in Family and Consumer Sciences (B.S.F.C.S.) Major in Nutrition and Foods
Marketable Skills:
Think critically
Analyze and solve problems
Communicate clearly and effectively
Ability to assess the nutritional health of individuals, collect and review dietary history vs recommended dietary intakes, and provide counseling and education using written and oral methods to facilitate behavior change and enhance wellness
Compile, critically evaluate, and write about scientific literature pertaining to nutrition topics ranging from community nutrition to the molecular effects of macro- and micro-nutrients
Critical thinking demonstrated by: (1) accurate interpretation and application of the scientific literature to dietary practices, (2) application of the Nutrition Care Process, and (3) identification of reputable sources of nutrition information
Mastery of metabolism and appropriate nutrition practices as they relate to all stages of the lifespan, including recommended feeding practices, nutritional requirement differences, and knowledge of changes in human physiology affecting these practices
Obtain entry level skills necessary to work with WIC, SNAP, as a Food Sanitarian, in hospital or school food and nutrition services, and apply for graduate programs in Human Nutrition and Dietetic Internships
Plan culturally relevant menus which integrate healthful food choices and address the needs of individuals and populations.
Understand and articulate ethical and legal issues related to governmental policies concerning food and food systems
