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The UGA Nutritional Sciences Program is a comprehensive undergraduate experience to prepare students for careers in healthcare, including medicine, pharmacy, dentistry, allied-health, and nursing.
- Undergraduate
FACS Education enables you to prepare middle and high school...
- Dietetics
Dietetics is a STEM major that trains students to become...
- General
Nutritional Sciences majors pursue a range of careers in...
- Culinary Science and Nutrition
Culinary Science and Nutrition majors examine the functions...
- Undergraduate
The Nutritional Sciences Program prepares you for careers in the health sciences, including medicine, pharmacy, dentistry, and physical therapy. Highlights. By studying this integrative discipline, you fulfill pre-med requirements while learning how diet and specific nutrients influence human physiology and disease.
FACS Education enables you to prepare middle and high school students for careers in Family and Consumer Sciences. Graduates are able to teach foods and nutrition courses. A degree in FACS Education also prepares you to teach in Extension.
By studying this integrative discipline, Nutritional Sciences majors fulfill pre-med requirements while learning how diet influences human physiology and disease. Students build a solid foundation for careers in medicine or a related health science.
Dietetics is a STEM major that trains students to become registered dietitian nutritionists. Optimal food and nutrient intake play a critical role in disease prevention and health maintenance, and RDNs are nationally certified experts who know how to translate complex science into practical nutrition advice to counsel clients on health ...
1 cze 2023 · Nutritional Sciences majors pursue a range of careers in health and medicine due to their broad science training. They have backgrounds that are optimally-suited for medical, physician assistant, pharmacy, nursing, and dental schools.
Culinary Science and Nutrition majors examine the functions of ingredients in foods and food products. Students also learn how to conduct analytical evaluation of foods, including color, pH, viscosity, and moisture content.