The food and nutrition program is grounded in the basic sciences and provides students with the knowledge they need to promote optimal nutrition and well-being to individuals and groups. The program fosters a global and holistic understanding of the interrelationships among human nutrition, wellness, food and its systems. Students explore current and timely issues, including hunger, food science, nutrition, policy issues and the food industry. The role of culture, ethnicity and religion on food selection, dietary intake and nutrition and health status is also examined.

Major in Food and Nutrition
The food and nutrition major requires completion of 46 hours and is designed for students with interests in community nutrition, food security, or for those who wish to progress into an ACEND-accredited didactic program in dietetics to become a registered dietitian nutritionist.

Minor in Food and Nutrition
The minor in food and nutrition requires completion of 19-20 hours, which include 10 hours of core food and nutrition courses and 9-10 hours of elective courses in related topics.


Food and Nutrition course descriptions »

Undergraduate course catalogue »


Food and Nutrition Major 46 hours

FN – 124Principles of Food (3 cr.)
FN – 126Principles of Food Laboratory (1 cr.)
FN – 227Introductory Nutrition (3 cr.)
FN – 251Lifecycle Nutrition (3 cr.)
FN – 261Food and Culture (3 cr.)
FN – 350Culinary Medicine (3 cr.)
FN – 451Community Food Security (3 cr.)
BIO – 105Modern Biological Concepts (3 cr.)
BIO – 145Modern Biological Concepts Laboratory (1 cr.)
OR
BIO – 225Environmental Science (3 cr.)
BIO – 265Environmental Science Laboratory (1 cr.)
CHE – 111General Chemistry I (3 cr.)
CHE – 141General Chemistry I Laboratory (1 cr.)
COM – 225Public Speaking (3 cr.)
ENG – 358Professional Writing (3 cr.)
MAT – 175Statistics I (3 cr.)
OR
MAT – 248Statistical Concepts and Methods for Mathematicians (3 cr.)
PHS – 101Introduction to Public Health (3 cr.)
PSY – 100Introduction to Psychology (3 cr.)


Curriculum requirements and course descriptions are subject to changes with each catalogue.

Why Heirloom Varieties are Important | The Meredith Minute

Watch this episode of Meredith Minute to find what happened to all those heirloom varieties of fruits and vegetables – and why it matters.


Watch this episode of Meredith Minute to find what happened to all those heirloom varieties of fruits and vegetables – and why it matters.

Contact Information
Melinda Campbell
Department Head, Nutrition, Health, & Human Performance
124 Martin Hall
(919) 760-8309
campbellm@meredith.edu
Nutrition Health & Human Performance Dept. »
School of Education Health & Human Sciences »