Mission

To advance the health and wellness of individuals through the education of professionals, provision of research based programs and generation and dissemination of knowledge. The program prepares graduates to enter dietetic internships, assume careers in food and nutrition and related areas, and to engage in graduate study.

Vision

An educational environment which embraces excellence in instruction, research, and outreach.

Consistent with the mission of the University, College, and Division, the Human Nutrition and Food Program is committed to:

• Prepare students with the professional competencies necessary for assuming entry-level careers in food and nutrition and related areas and graduate study.
  
• Generate, disseminate and apply knowledge in human nutrition and food to improve the quality of life for individuals, families, and associated organizational systems.
  
• Provide students with a learning environment which emphasizes the acquisition of competencies needed to understand the complex issues and problems related to achieving and maintaining optimal health of persons and groups.

Central to our goal is the development of communication and critical thinking skills and a commitment to lifelong learning in our students.

The goals of the Human Nutrition and Food Program are to:

1. Prepare majors who, upon completion of their undergraduate training, will obtain a dietetic internship, pass the registration examination for dietitians and ultimately practice as competent entry-level professionals.
   
2. Provide specialized training for students who wish to pursue professional careers in food and nutrition and related areas.
   
3. Prepare students for graduate study in food and nutrition.
   
4. Recruit, retain, and graduate highly motivated students.
   
5. Provide a foundation for critical thinking, problem solving, and effective communication.
6. Provide mentoring opportunities for students to engage in food and nutrition research aimed at improving the quality of life of individuals and families.
   
7. Instill in students a commitment of lifelong learning, professional involvement, and professional development.

Upon completion of the Human Nutrition and Food Program, the graduate will:

1. Demonstrate the ability to communicate effectively (writing, reading, speaking, and listening and the ability to use various communication tools.
   
2. Demonstrate an understanding of the role of nutrients and food in the achievement and maintenance of human health and well-being.
   
3. Demonstrate an understanding of the nutrition care process in a variety of settings.
   
4. Demonstrate the ability to use efficiently and effectively the techniques and tools for managing food service systems.
   
5. Utilize a broad knowledge of food (including food preparation, social and consumer aspects of food and food availability, and role of food in health and disease) to provide recommendations for optimal intake to enhance health and wellness.
   
6. Demonstrate an understanding of the changing health care environment.
   
7. Demonstrate the ability to analyze, synthesize, and evaluate information to come to appropriate, meaningful decisions and conclusions.
   
8. Assume responsibility for lifelong learning, professional involvement, and professional development to meet the changing health needs of society.
   
9. Develop leadership skills, exhibit professionalism, social responsibility and an appreciation for cultural diversity.

FOOD AND NUTRITIONAL SCIENCES

Food and nutritional sciences is the 1) systematic study of the nutritional needs of individuals in both health and disease; 2) the provision of nutritious food to individuals or groups in order to promote or maintain health and prevent or treat illness; 3) the provision of nutritional care to individuals of groups through nutrition education, and distribution of food; and 4) the provision of food to groups through the management of food service systems. The Food and Nutritional Sciences emphasis in Family and Consumer Sciences translates the science of food and its relation to good health into exciting careers.

EMPHASES IN FOOD AND NUTRITIONAL SCIENCES

Didactic Program in Dietetics

The Family and Consumer Sciences major with emphasis in Dietetics is a four year program leading to a baccalaureate degree. The didactic program meets the academic requirements for registration eligibility specified by the Commission on Dietetic Registration of the American Dietetic Association. The graduate is eligible to become an affiliate member of the American Dietetic Association and upon satisfactory completion of an accredited dietetic internship to take the examination to become a Registered Dietitian. The Didactic Program in Dietetics is accredited by the Commission on Accreditation for Dietetics Education of the American Dietetic Association. The dietetics emphasis requires courses in communication, natural sciences and mathematics, computer science, social science, art and humanities, business, food and nutrition and food service management. This emphasis prepares students for careers in health care facilities and community nutrition, food industry and business, government, and in hospitality and food service management.

Click here for the Didactic Program in Dietetics Curriculum Sheet (PDF).

Food Science and Management

The Family and Consumer Sciences major with emphasis in Food Science and Management requires the substitution of courses in business, computer science, statistics, chemistry and food science. This emphasis does not meet the academic requirements for registration eligibility to become a Registered Dietitian (RD). Students may take additional electives to meet the academic requirements to qualify for application to dietetic internships.

Men and women with leadership abilities are in great demand for managerial and administrative positions in the rapidly growing hospitality industry. This emphasis prepares men and women for a variety of managerial positions in school food service in colleges or universities, hospitals, hotels, restaurants, airlines, industrial and commercial food service, the military, catering or other types of establishments providing food service; test kitchens, product development, evaluation or marketing of food products; and education and research at universities, industry or government.

Click the following for:
Food Management Curriculum Sheet (PDF)
Food Science Curriculum Sheet (PDF).

ADMISSION REQUIREMENTS

Admission to the Division is open to all students who have successfully completed a minimum of 24 semester hours in the Junior Division with a minimum grade point average of 2.00. Transfer students from other degree-granting areas of the University, and transfer students from other approved colleges and universities are accepted.

FOOD AND NUTRITIONAL SCIENCES STUDENTS

Both males and females are successful Food and Nutritional Sciences students. The ideal food and nutrition professional should be physically fit, curious, imaginative, sensitive, creative, flexible, a risk-taker, assertive, self-confident, achievement-oriented, a self-initiator and enthusiastic with a positive attitude. High school and other students interested in preparing for a career in food and nutrition should emphasize science courses in their academic studies. Biology and chemistry are important foundations for further study as are courses in mathematics, english, sociology, psychology and business.

JOB OUTLOOK FOR FOOD AND NUTRITION
SCIENCES GRADUATES

The employment of food and nutrition professionals is expected to grow faster than the average for all occupations through 2010. This demand increases in response to the expanding needs of health care, the hospitality industry, education and research. Food and nutrition professionals work in sales, marketing and public relations, government, food service management, fitness, food companies, and in private practice. Salaries compare favorably with those related professions requiring similar educational preparation. Salary levels may vary with geographical location, scope of responsibility and supply of applicants.

GRADUATION REQUIREMENTS

A cumulative grade point average of 2.00 is required for graduation at Southern University. Because of the highly competitive status of internship and graduate program appointments, students should strive to maintain at least a 2.7 GPA or above.

COOPS AND INTERNSHIPS, SUMMER JOB OPPORTUNITIES AVAILABLE FOR SUTDENTS

Opportunities exist for students to participate in cooperative education, internships and summer job opportunities. Eligible students are encouraged to incorporate these into their program of study.

FOUNDATION FOR GRADUATE SCHOOL

The curriculum provides a basis for graduate study and research. The College has a graduate school linkage program with a variety of institutions throughout the United States . Eligible students are encouraged to apply and participate.

FINANCIAL AID

Financial aid assistance, in the form of scholarships, loans, grants, and employment, is available to all students who complete the necessary application process and qualify prior to established deadline date. Special scholarships and assistantships are available to eligible students through the College of Agricultural , Family and Consumer Sciences and the Division of Family and Consumer Sciences.

DIETIEIC INTERNSHIP

The Dietetic Internship is a post-baccalaureate supervised practice program in dietetics offered at Southern University. This program incorporates the American Dietetic Association Standards of Education for student to acquire knowledge, skills, and competencies to function as entry-level registration-eligible dietitians. Upon satisfactory completion of the program, students are qualified to complete the examination to become a Registered Dietitian. You can complete all the requirements to become Registered Dietitian at Southern University. The Dietetic Internship is accredited by The Commission of Accreditation for Dietetics Education of the American Dietetic Association.

For Prospective Applicant:

Thank you for your interest in the Dietetic Internship at Southern University and A&M College. The internship brochure describes the program and the materials needed to complete the application packet are included in this mailing.

We provide a challenging, future oriented internship, with a general and community emphasis. Students participate in meaningful learning experiences in nutrition therapy, food service systems management and community nutrition. The internship is nine months and includes 12 graduate certification credits. It requires a highly motivated individual with a great deal of stamina. We invite your application.

This application packet includes:

Program Description
Application/Acceptance Procedure
Dietetic Internship Program Application
Dietetic Internship Grade Grid
Recommendation Form
Questionnaire
Application Checklist

If you have any questions after reviewing the enclosed information, please contact me for further information at (225) 771-4660 or by email at bernestine_mcgee@cxs.subr.edu.

Bernestine B. McGee, Ph.D., RD, LDN
Professor and Director
P.O. Box 11342
Baton Rouge, LA 70813
225-771-4660