[DIETETICS]
[NUTRITION SCIENCE]
[RESTAURANT & INSTITUTION MANAGEMENT]
Promote health, Fight disease:
Choose a Career in Dietetics
 Americans
more than ever before are concerned about health and fitness, and this concern
has become a way of life for many. This attention to health and well-being
includes the recognition that eating properly is essential to leading a healthy
and active life. More and more people are taking to heart the evidence from
research that a balanced diet plays a crucial role in wellness and disease
prevention.
This ongoing revolution in public attitudes about personal responsibility
for health and well-being results in a growing demand for the skills,
services, and knowledge of the certified diet and nutrition expert -- the
registered dietitian (RD). The RD creatively applies science-based principles
of food and nutrition to health.
The growing demand for registered dietitians means the career outlook is
bright and getting brighter. The US Bureau of Labor projects that employment
of dietitians will grow at a faster rate than employment opportunities in
other professions beyond the year 2000. The demand is national in scope.
Employment opportunities should be available nationwide.
Career Choices
As health professionals, dietitians promote nutrition in a variety of settings
and roles:
Chief dietitians plan and oversee meals and nutritional programs,
and direct staff who carry out the programs for organizations such as hospitals,
universities, corporations, retirement homes, and military bases.
Clinical dietitians work as part of the health care team in hospitals
and other health care institutions to meet the special dietary needs of clients
such as those with diabetes or cancer; premature infants; and the elderly.
Research dietitians conduct research in nutrition in universities
and the food and pharmaceutical industries to improve nutrition and health.
Consultant dietitians in private practice advise corporations, conduct
wellness programs and seminars, counsel groups such as athletes, promote
nutrition through articles and books.
Product representatives for pharmaceutical companies advise and educate
health professionals.
Food editors for newspapers and magazines recommend and evaluate the
creative preparation of foods.
Cooperative Extension agents who translate research findings in food
and nutrition into consumer education.
The Registered Dietitian
A course of study leading to the bachelor of science degree is required to
become a registered dietitian. It covers basic sciences including chemistry,
biochemistry, microbiology, and physiology to help you understand the functions
of the human body and set the groundwork for nutrition courses about nutrient
needs and functions. you will study psychology, sociology, and foods to
understand the cultural aspects of diet and the structure and properties
of food. You will also take courses in food service management and business
to give you management, computer, and communications skills.
The Department of Food, Nutrition, and Food Service Management encompasses
this entire course of study in its dietetics curriculum. The American Dietetic
Association approves the department curriculum as a Didactic Program in
Dietetics. After completing the approved course of study, you must complete
a dietetic internship or an Approved PreProfessional Practice Program (AP4).
Either option helps you to gain supervised practical experience in clinical
dietetics, community nutrition, and food service management. You will then
be qualified to take the Registration Examination for Dietitians.
 The
challenging undergraduate program in Nutrition Science emphasizes the study
of how nutrients function at the cellular and molecular levels in the prevention
of disease and optimization of health. In addition to developing a strong
foundation in nutrition, you will gain knowledge in supporting academic areas
including biology, chemistry, biochemistry, physiology, genetics and
biotechnology in completing this program of study.
Along the way, you will learn how substances in the foods that we eat can
help prevent or delay the onset of coronary heart disease, cancer, diabetes,
hypertension, obesity, and osteoporosis. These chronic diseases are responsible
for great debilitation and over a million deaths annually in the U.S. In
fact, poor nutrition is linked to the three leading causes of death in this
country. Therefore, you will be able to relate science to public health issues
in the society.
Is the Nutrition Science program the right major for me?
If you are eager to learn why and how nutrients function to sustain life
while preventing many chronic diseases that likely afflict someone you know,
then you should seriously consider Nutrition Science as a major. Your scientific
curiosity can lead you to a rewarding career in helping to improve the health
and well-being of your community and the nation as a whole.
What can I do with a Bachelor of Science (BS) degree in Nutrition Science?
-
You are ready for employment. There are job opportunities in: (1)
academic and biomedical institutions, (2) food, agricultural, pharmaceutical,
and biotechnology industries, (3) government agencies, and (4) private health-
related organizations. Positions ranging from research & development
to sales and consulting are available.
-
You can apply for admission to a health professional school. Our program
of study meets the standard requirements for admission to most post-BS health
professional schools in medicine, dentistry, osteopathy, optometry and
physician's assistant programs.
-
You can apply for admission to Graduate School and continue with higher
education. If the additional challenge of furthering your higher education
appeals to you, consider Graduate School. There are many graduate programs
in nutrition and other biomedical sciences offering the Master of Science
(MS) and Doctor of Philosophy (PhD) degrees.
Why major in Nutrition Science at UNCG?
-
 High
faculty to student ratio for optimal learning. We are a relatively small,
student-centered department featuring a dedicated faculty. Each faculty member
has less than 20 undergraduate advisees. Our upper level undergraduate courses
average only 20-30 students. Learning in the classroom and laboratory settings
is promoted to the fullest extent.
-
Undergraduate assistantship and research opportunities. Opportunities
are available for you to obtain faculty-supervised, hands-on research experience
in state-of-the-art laboratories using the latest in scientific equipment
and techniques. Competitive undergraduate research assistantships are available
to promising juniors and seniors. Imagine yourself assisting NFS faculty
in their molecular, cellular, animal and human studies aimed at determining
how nutrients function to help prevent the development of atherosclerosis,
cancer, obesity, osteoporosis, and immune system dysfunction. You may even
be able to present your research findings at a formal scientific meeting
and also compete for awards and honors.
 Hospitality
is the world's largest industry, and it just keeps growing with annual
expenditures now exceeding $2 trillion. The US Bureau of Labor Statistics
reports that nine of every ten jobs created in the next decade will
be in the service industries, and most of these jobs will be in hotels,
restaurants, food services, travel, and tourism.
The industry is growing so fast that it's estimated that every student in
a hospitality program will have at least five job offers at graduation.
Restaurant and Institution Management merits consideration. It's where the
action is.
Salaries in the food service industry compare favorably with those
in other business occupations.
It's a wide open field, and the potential for advancement is outstanding.
Opportunities abound in restaurants, hospitals, schools, colleges
and universities, hotels, and resorts.
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The University of North Carolina
at Greensboro
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