The Clinical Nutrition program uses a rigorous science-based approach to prepare students to apply their knowledge of nutrition to improve public health. This major fulfills the academic requirements for a career as a Registered Dietitian (R.D.). The R.D. works with individuals and groups at all stages of the lifespan to maintain wellness and to prevent and manage chronic disease.[More]
In the modern world, our food concerns revolve around obesity, supplement intakes, and how to make high quality diets a part of our busy lives, as well as food safety and availability. New discoveries about how food components affect our metabolism and enhance health are being made all the time. The nutrition science major emphasizes biochemical and physiological aspects of nutrition and food constituents through laboratory sciences.[More]
The Graduate Group in Nutritional Biology (GGNB) is a cooperative interdepartmental organization of more than 63 faculty from 15 departments. Students may pursue an M.S. or Ph.D. degree in nutritional biology under the direction of any member of the group. The great diversity of research interests represented by faculty members in the GGNB allows students to choose from a wide variety of themes.[More]
To meet the goal of training the next generation of nutrition scientists, our faculty place a strong emphasis on interactive instruction, mentoring and the use of innovative teaching methods. Nutrition Department faculty are known for effectively using new technology in teaching, such as animation, podcasts, and interactive online instructional materials. Faculty also offer many enriching opportunities for students outside of the classroom through interning in their labs, attending scientific meetings, and collaborating on research and outreach projects.
Research in the department ranges from basic biology to intervention studies, with all efforts focused on better treatment and prevention of health problems. Faculty study the role of zinc, iron, copper and other nutrients in embryo and fetal development. Additional studies examine the relationships between vitamin A, infections, and immune response. The molecular basis of obesity, cardiovascular disease, and type 2 diabetes are being investigated using cellular, gene knockout and metabolomic approaches. Research on infant feeding and mother’s milk is aimed at reducing mortality and improve infant health and development.
The Department of Nutrition is committed to extending science-based information to the public through local, state, national and international channels. Research helps formulate policies and nutrition recommendations and provides guidance to improve the health and nutritional status of the individual and populations. Examples include the establishment of new child growth standards, school garden and nutrition education programs, and other programs to reduce the prevalence of chronic diseases.[More]
Francene M. Steinberg, Ph.D., Department Chair
New scientific discoveries reinforce that nutrition is central to maintaining health and reducing disease risk. This is an exciting time to be a part of the science and application of nutritional knowledge!
Welcome to the Department of Nutrition, one of the premier programs in nutritional biology. We invite you to explore our research and outreach programs, teaching offerings and affiliated programs.
Professor Carl Keen of the Department of Nutrition has been selected to receive the 2014 McCormick Science Institute Research Award in recognition of research contributions that have advanced the understanding of the potential health benefits of culinary herbs and spices. [More]