NCSU Undergraduate Nutrition Program


Health professionals in many fields need a good understanding of nutrition because of the key role that diet plays in the prevention, development, and treatment of most of today’s major diseases. Nutrition science examines the ways in which what we eat affects our physical and even our psychological well-being, determining optimal intake of individual nutrients, specific foods, and food groups. Nutritionists provide guidance in how much and what we should be eating and develop effective programming to help individuals and groups make changes in eating behaviour; they also explain as well as study the relationships between diet and health.

Undergraduates interested in studying nutrition at North Carolina State University have several options.

1. A bachelor of science (BS) degree in Nutrition Science or Applied Nutrition.

Course Work/Curriculum
The educational objectives for Nutrition majors are to provide:
• a strong foundation in basic science and other disciplines related to nutrition
(chemistry, math, statistics, biochemistry, microbiology, anatomy, genetics, physiology and psychology)
• a sound understanding of nutrient functions, sources, and requirements; and
nutrition in disease processes and across the life cycle.

Information regarding the differences between the two curricula within the major can be found here.

Upon completion of this program, students have a number of options: continue on to another institution to receive certification as a registered dietitian so that they can work as nutritionists in a clinical/private practice which can often be done while getting a Masters degree; further their studies in graduate school to earn a Masters or Ph.D. degree in nutrition or a related field to work in a community, or public health setting; or pursue careers in medicine, nursing, dentistry, pharmacy, physical therapy, or other allied health fields. Additional opportunities exist in medical and research laboratories, as well as pharmaceutical and food manufacturing companies. Students are encouraged to complete a minor in a related field, such as Food Science, Psychology, Health, or Non-profit Studies. Those interested in the food industry should also consider a co-major in Food Science.

For additional information, students should contact Dr. Sarah Ash ( in room 218E Schaub Hall.

2. An undergraduate Minor in nutrition.

A minimum of 16 credit hours is required for the minor, however 6 to 14 of these are likely to have been met by the student's major program of study. Students minoring in nutrition could major in a number of areas, including Animal Science, Biochemistry, Food Science, Poultry Science, Science Education and Zoology.

Opportunities for students with a minor in Nutrition vary widely depending on one's primary area of interest. For example, students with an Animal or Poultry Science background might find jobs in research or technical sales/service in a feed or pharmaceutical company. They also may work for a livestock or poultry pro ducer in research and development or production. A nutrition minor would benefit those seeking employment in the food industry, extension service, as a science or health science educator as well as someone interested in pursuing an advanced degree.

Updated July 2010