The University offers a bachelor of science (B.S.) in food and nutrition—with options in dietetics and food service management.
This degree program offers students traditional laboratory and classroom learning—plus supervised practice experiences that
provide the hands-on experience needed for successful careers.
Students select one of the following options for in-depth study in their field of interest.
Option A: Coordinated Program in Dietetics: This option includes coursework in biology, chemistry,
food and nutrition, and management. Also required are 1,200 clock hours of pre-professional experiences
in a combination of clinical settings including hospitals, nursing homes, community agencies, and
food service facilities. Graduates are eligible to take the national examination to earn registered dietitian
Option B: Food Service Management: This option includes coursework in biology, chemistry,
food and nutrition, management, management information systems, and business—plus supervised work experiences. A minor in business administration or marketing is recommended.
A number of activities and organizations enable students to interact with other students and
professionals in the industry, including the Food and Nutrition Club, which provides mentoring
opportunities and career guidance.
Other opportunities include the local pre-professional student chapter of the American Association of Family and Consumer Sciences and the Alpha Phi Chapter of Phi Upsilon Omicron, a national family and consumer sciences honor organization.
Job placement rates, as well as opportunities for rapid advancement, are excellent for dietitians. Food service management is one of the fastest growing fields in the United States.
The following are a few of the career opportunities:
Dietetic graduates are eligible to take the national examination to earn registered dietitian (RD)
credentials, and are qualified for entry-level dietetics positions in acute care facilities, long-term
care facilities, community agencies, food service administration, school food service, college/university food service,
military food service, consulting private practice, and a wide variety of other settings.
Food service management graduates are qualified for managerial positions in industry, private
restaurants/clubs, hotel/motel food service, fast food chains, healthcare facilities, airline food
service, college/university food service, military food service, and correctional facilities food service.
In addition, the Food and Nutrition Program is preparation for graduate school.
Students have many sources of financial support for their studies, including financial aid, work-study programs, veterans' benefits, and special scholarships for entering freshmen and transfer students.
In addition, the Department of Applied Health Sciences offers a variety of scholarships and awards. Scholarships are also offered by
local, state, and national dietetics associations.
Prospective students should contact the Office of Admissions for further information and assistance.
Currently enrolled students should contact the following:
Food and Nutrition Program
Department of Applied Health Sciences
Indiana State University
Last updated: June 18, 2014
The Catalog of Indiana State University is the document of
authority for all students. The requirements given in the catalog supersede information issued by any
academic department, program, college, or school. The University reserves the right to change the
requirements at any time.