Bachelor of Science [B.S] [Nutrition, Dietetics, and Food Sciences] From Utah State University

Due to increased public awareness of the impact of food choices on short-term and long-term health, there is a greater demand for professionals in this field.
In particular, the dietetics program at Utah State is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) and nationally recognized for its consistent near-100% pass rate on the national registration exam administered by the Academy of Nutrition and Dietetics (AND) (the average pass rate nationwide is 75-80%). USU is also one of only 29 schools in the United States that offers both an undergraduate Coordinated Program in Dietetics (CPD) and a Didactic Program in Dietetics (DPD).

• Dietetics: A registered dietician nutritionist (RDN) is an expert in food and nutrition and an advocate for healthy eating. Registered dietician nutritionist are employed in a variety of settings (clinical facilities, food service establishments, community programs, etc). USU offers two programs in dietetics: the Coordinated Program in Dietetics and the Didactic Program in Dietetics. Both are accredited by the ACEND. Admission into either program requires a formal application process during spring semester of the sophomore year. See the "What It Takes" section for details.

• Food Science: Food Science students study the chemical composition of food and food ingredients and preserve, process, package, and distribute foods that are nutritious, wholesome, affordable, desirable, and safe to eat. Since the food industry is the largest industry in the world, food scientists are in high demand.

• Nutrition Science: This emphasis provides students with a solid background in health and life sciences. Nutrition scientists study the molecular and cellular basis of human health and disease. They integrate principles of nutrition with related sciences, such as anatomy, physiology, biochemistry, and medicine. This emphasis also prepares students to enter medical school by providing experiences and opportunities in laboratory research, epidemiology, and clinical nutrition.