Nutrition and Food Science - Dietetics and Nutrition Management - Gerontology Nutrition

Overview

The Nutrition and Food Science - Dietetics and Nutrition Management - Gerontology Nutrition concentration at Colorado State University provides a broad background in clinical nutrition, health promotion, and food service management. 

The science-based curriculum includes nutritional assessment, application of food theory, and course work focusing on nutritional counseling and medical nutrition therapy. The concentration is designed to prepare students for a dietetic internship and a professional career in medical nutrition therapy or community-based nutrition programs. 

This concentration is open to all students interested in becoming registered dietitians. However, students must qualify to continue in the Accredited Didactic Program option by meeting the prerequisites for the Dietetic Practice Seminar (FSHN 392) in their junior year.

Students who do not meet these requirements are encouraged to exercise their repeat/delete options in those courses which are lower than a “B” grade if they wish to be considered for the Accredited Didactic Program option.  The Childhood Nutrition option prepares students for supervisory positions in the school nutrition program. The Gerontology Nutrition option prepares students for supervisory positions in food service management for long-term care and rehabilitation, or for working with community programs providing nutrition services to older individuals.

Learning Outcomes

Students will demonstrate:

• Ability to identify nutrition-related public health problems, integrate information from basic nutrition sciences, critically analyze data, and develop appropriate conclusions

• Discipline-specific knowledge, skills, and competencies needed in the field of dietetics and nutrition. Examples include knowledge of medical nutrition therapy; nutrition and metabolism; program planning, monitoring, and evaluation; management in school nutrition programs and long-term care; food safety; and the role of food in the promotion of health

• Competent application of nutrition knowledge and skills in a work environment, including an ability to calculate and/or define diets for various health/disease conditions, screen individuals for nutritional risk, determine nutrient requirements across the lifespan, and calculate enteral and parental nutrition formulations; determine costs of services/ operations, interpret financial data, and prepare a budget

Potential Occupations

Participation in community outreach, internships, volunteer activities, or cooperative education opportunities is highly recommended to enhance career planning, skills, and development. Graduates who go on for advanced studies can attain more responsible leadership positions with the possibility of rising to top professional levels.

Some examples of career opportunities include, but are not limited to: dietitian or nutritionist in health care, hospitals, long-term care, schools, state or county health agencies, health clubs, corporate wellness programs, grocery stores/food chains, or private practice; community nutritionist; biomedical scientist; restaurant manager; caterer; quality assurance specialist; food scientist; food inspector; food technologist, food plant manager; food service manager in hospitals, schools, or long-term care. As of March 2020, the average salary for registered dietitians is $51,291, and the salary range is $39,000-67,000.