The Field

Nutrition is the science of food and diet in its relation to health.  Studies in nutrition focus on nutrients and other bioactive compounds in foods, their actions, interactions, and balance in relation to health and disease; as well as, the processes of ingestion, digestion, absorption, transport, utilization, and excretion of nutrients and other components in food. In addition, nutrition studies explore the social, economic, cultural, and psychological factors that influence the selection, preparation, consumption, and utilization of foods by individuals and population groups.  The challenges facing nutritionists today range from obesity and chronic diseases, such as diabetes and cardiovascular disease, to malnutrition, hunger, food insecurity and deficiency diseases.  The adverse effects of nutritional imbalance are not limited to one segment of society.  They are present across the U.S. and worldwide.  Nutritionists must also consider the hazards of residues or contaminants in the food supply.  Interdisciplinary training, as reflected in the coursework for nutrition majors, is required to equip nutritionists/dietitians with the ability to assess nutritional needs, provide counseling and education, and implement dietary plans that are compatible with the optimal health of individuals or groups.