Faculty and professional advisors are committed to helping all students succeed. Students in the nutrition sciences program receive advising from Food & Nutrition faculty and from the College of Education and Human Development’s Undergraduate Student Services office, which provides a variety of services to assist students in meeting their personal and professional goals.
Students who complete the Bachelor of Science in nutrition sciences degree program will be prepared for the following:
· Pursue advanced degrees in nutrition and other life sciences;
· Apply for entrance into professional schools of medicine;
· Enter laboratory research careers in food, nutrition or pharmaceutical industry such as:
Nutritionist analyzing the interaction of diet and exercise
Research scientist in food and pharmaceutical industries
Product representative for a pharmaceutical company
Software developer for nutrient analysis of training table meals for athletes
Research scientist for a governmental agency
Academic career in food science and/or nutrition
Dr. Dawn L. Anderson
16C Family and Consumer Sciences Building
Dr. M. Sue Houston
401 Johnston Hall
202 Johnston Hall
The Bachelor of Science degree in nutrition sciences may require nine semesters to complete. Students will also receive a minor in both biology and chemistry.
ENTRY TO THE PROGRAM
Students pursuing a B.S. in Nutrition Sciences degree are encouraged to have high school preparation in calculus, chemistry, and biology.
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Approximately 60 percent of BGSU students receive financial aid.
(Click here to link to the Student Financial Aid office.)
GRANT AND RESEARCH ACTIVITY
Dr. Anderson, Associate Professor, has worked with NASA to develop food safety plans for long duration space missions and conducts research on food safety education.
In addition, she studies post-harvest physiological changes leading to the development and reversal of the hard-to-cook defect in legume seeds.
Dr. Houston, Associate Professor, conducts clinical and basic research on the nutritional regulation of the insulin-like growth factor proteins. In addition, she studies the effects of nutrients and food nutraceuticals on apoptosis and other cellular processes related to cancer chemoprevention, as well as zinc deficiency and toxicity.
Dr. Kim, Associate Professor, conducts research on the nutritional status and nutrient intakes of the elderly and the relationship between body weight and blood biochemical parameters. She also studies public health nutrition, vegetarianism, and service learning in dietetics and higher education.
Dr. Pobocik, Associate Professor, conducts research on community nutrition, diet assessment, and breastfeeding. She also studies school-based nutrition education, children’s nutrition, food pattern formation, and weight management.
Dr. Williford, Associate Professor, conducts research on factors affecting the nutritional status of the elderly and nutrition education programs for the elderly. He also studies the vitamin and mineral status in athletes and phytochemicals. Dr. Williford is currently the Director of the Consortium for Innovative Food Science and Nutrition Research.
There is no official licensure leading from the program in nutrition sciences. However, students who complete the B.S. in Nutrition Sciences degree program will be prepared to
1) pursue advanced degrees in nutrition and other life sciences;
2) apply for entrance into professional schools of medicine; and
3) enter laboratory research careers in food, nutrition or pharmaceutical industry.
SERVICES AND RESOURCES
Laboratory experiences are an integral part of the nutrition sciences major. A recently renovated 12-unit food preparation laboratory and a new chemistry lab for physical and chemical analysis of foods are located in the Family and Consumer Science Building. The chemistry and biology laboratories, which are required in the curriculum, are conducted in Overman Hall and the Life Sciences Building. Opportunities are available for students to interact and conduct research with professionals in the field and related disciplines, such as faculty in the departments of biology and chemistry at BGSU, faculty at the Medical College of Ohio, and professionals working in community/public/clinical nutrition and the food industry. Students have also interacted with community agencies through partnership grants awarded to faculty.