Kay Stearns Bruening, Chair, 315-443-2386
Lyman Hall
Faculty Lynn S. Brann, Kay S. Bruening, Leigh Gantner, Tanya M. Horacek, Sudha Raj, Sarah H. Short, Long Wang
Dietetic Internship Director Debra Z. Connolly
UNDERGRADUATE
The Department of Nutrition Science and Dietetics offers two major programs: nutrition and nutrition science. Students may select one major program or choose a double-major with another program in the College of Human Ecolory or in another school or college. Students also have the opportunity to pursue a minor.
Dietetics is the application of the knowledge of human nutrition to support the nutritional needs of the healthy as well as the sick. The study of human nutrition encompasses biology, physiology, chemistry, and the behavioral and social sciences. Students study the changes in nutritional needs throughout the life cycle, examine the factors that influence the selection of foods, and explore ways in which diet can be modified.
Additional courses in chemistry and the biological sciences are prerequisites for many human nutrition courses, which cover basic and advanced nutrition, diet in disease, practice of dietetics, community nutrition, food science, and food service systems.
GRADUATE
Graduate students in the Department of Nutrition Science and Dietetics acquire a balanced background in the theory and application of the science of nutrition. Specialization is desirable and is achieved by appropriate course selection, readings, independent study, field experience, and research projects. Faculty members have expertise in clinical nutrition, community nutrition, nutrition for growth and development, nutrition education, nutrition science, and hospitality food service management.
The department is affiliated with a number of local hospitals, clinics, and community agencies that provide special learning and research experiences for students according to their background and interests.