Nutrition and Food Sciences, B.S.

California Baptist University

Program Summary – Bachelor of Science in Nutrition and Food Sciences (B.S. in Nutrition and Food Sciences)

The Bachelor of Science in Nutrition and Food Sciences (B.S. in Nutrition and Food Sciences) program provides students with a comprehensive understanding of the relationship between food, health, and nutrition. This program equips students with the scientific knowledge to evaluate, assess, and improve the nutritional needs of individuals and populations. It focuses on the study of food science, nutrition, public health, and dietetics, preparing graduates for careers in healthcare, wellness, research, and the food industry. The program also emphasizes the role of nutrition in disease prevention, health promotion, and public health initiatives.

Key Program Features:

• Interdisciplinary Approach – Combines knowledge from the fields of biology, chemistry, health sciences, and food science.
• Hands-on Experience – Opportunities for practical experience through labs, internships, and community health projects.
• Public Health Focus – Focus on improving the nutritional health of communities through education, policy, and preventive measures.
• Food Science and Technology – Study of food production, food safety, and the impact of processing on nutrition.
• Nutrition Education – Training in creating personalized nutrition plans and counseling individuals on healthy eating habits.
• Research and Evidence-Based Practice – Students learn to evaluate scientific research on nutrition and food sciences to inform practice.
• Dietetic Internship – Some programs may offer an optional or required internship to gain clinical experience in nutrition practice.

Key Areas of Study:

1. Basic Nutrition and Metabolism – Study of how the body processes food, nutrients, and their role in health and disease prevention.
2. Food Chemistry and Food Safety – Analysis of food components, food safety practices, and the effects of food preparation on nutrition.
3. Medical Nutrition Therapy – Understanding the dietary needs for individuals with specific health conditions, such as diabetes, cardiovascular diseases, and obesity.
4. Nutrition Assessment and Counseling – Training in evaluating nutritional needs and providing guidance to improve eating behaviors.
5. Public Health Nutrition – Applying nutrition principles to improve the health of populations through education, policy, and intervention programs.
6. Food Systems and Sustainability – Study of the global food supply, food production, sustainability, and food security.
7. Research Methodology – Learning research techniques to evaluate nutrition data, clinical trials, and dietary interventions.
8. Exercise and Sport Nutrition – Study of how nutrition impacts physical activity, athletic performance, and recovery.

Career Opportunities:

Graduates of the B.S. in Nutrition and Food Sciences program can pursue various career paths, including:

• Registered Dietitian Nutritionist (RDN) – With additional certification, advising patients on dietary needs and managing nutrition therapy in healthcare settings.
• Public Health Nutritionist – Working in governmental and non-profit organizations to create health policies and nutrition programs aimed at improving population health.
• Food Scientist – Researching food products, improving food safety, and enhancing nutritional content in food production.
• Nutrition Educator – Teaching about healthy eating habits in schools, community centers, and healthcare settings.
• Corporate Wellness Consultant – Advising businesses and organizations on employee nutrition and wellness programs.
• Nutrition Researcher – Conducting research to advance knowledge in nutrition science, health, and disease prevention.
• Health Coach – Working with individuals or groups to promote health and wellness through better dietary habits.
• Food Product Development Specialist – Developing new food products with an emphasis on nutrition, taste, and consumer demand.