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A Bachelor of Science degree with a major in foods and nutrition prepares students for challenging and rewarding careers and provides a strong academic background for graduate study and research.
High school students planning to major in foods and nutrition are advised to build a background in chemistry, mathematics, and biology. Community college students should concentrate courses which articulate to CHM 121, 122, and 201 with laboratories, on biology 115/115L, physiology (ZOO 235/235L), foods, nutrition, statistics, communication, and general education course requirements.
The curriculum, facilities, and faculty reflect the Human Nutrition and Food Science Department's commitment to a strong, up-to-date, science-based undergraduate program that provides the types of skills and knowledge needed by graduates to meet professional goals. Career options offered within the major include: Dietetics and Nutrition Science.
The Didactic Program in Dietetics is accredited by the Commission on Accreditation for Dietetic Education. Students pursuing career goals in the dietetic field qualify for post-graduate dietetic internships, andlor graduate programs. The department offers a post-baccalaureate Dietetic Internship Program which is accredited by the Commission on Accreditation for Dietetic Education. A minimum GPA of 2.8 overall and 3.0 in major courses is required for application to the Cal Poly Pomona Dietetic internship. Upon completion of a dietetic internship, graduates are eligible to take the registration examination to become registered dietitians. Students requesting transcript evaluation in order to determine needed coursework for dietetic internship eligibility will be required to pay an extra fee of $25. A physiology minor may be included in this career option with a few additional courses.
Dietitians are members of the professional health care team and serve as facilitators who translate scientific knowledge into practical applications so that consumers can make informed decisions about their diet.
Dietitians are employed in hospitals, out-patient and and long-term care facilities, community and government agencies, schools, the private sector, or are self-employed. Administrative dietitians supervise food service in hospitals, extended care facilities, restaurants, colleges, schools, and businesses.
The subplan in Nutrition Science provides students a science based education emphasizing nutrition as preparation for post-graduate study in medical, veterinary, dental, pharmacy, physical therapy and physician assistant programs. Many students graduating with the Nutrition Science subplan will choose to pursue Master of Science and PhD degrees in nutrition and nutrition related fields including food science, toxicology, pharmacology, epidemiology and public health. Nutrition Science is a biological science that requires a strong background in chemistry and biology, along with calculus and physics. The subplan focuses on nutrient biochemistry, nutrient requirements, the roles of nutrients in prevention and treatment of diseases and nutrition-related policy and public health issues. Students also acquire a strong background in scientific methodology when they choose 15 units from any of the following emphasis areas: Molecular and Cellular, Analytical, Biochemical and Clinical, Food Science and Technology, Community Nutrition, Animal Nutrition, or Kinesiology.
The purpose of the minor in Foods and Nutrition is to help students understand the role that nutrients play in maintaining good health. The Foods and Nutrition minor requires satisfactory completion of specifically designated courses and electives totaling a minimum of 33 quarter units.
