The Major Program
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 the utilization of nutrients and food constituents; the impact of diet on health and disease; and, nutrition-related policy and public health issues. The nutrition science major includes two options for studying these areas: nutritional biology and nutrition in public health.
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 physics (nutritional biology option) or economics (nutrition in public health 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 biology option take additional course work in biochemistry, physiology, and toxicology. Students in the nutrition in public health 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 biology option also provides preparation for technical work in nutrition in the animal, food, and pharmaceutical industries. The nutrition in public health option prepares students for jobs in administrative, teaching, or public health/public service positions.
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Updated: March 22, 2017 10:38 AM