This is an exciting time to study nutrition and food sciences. There is increasing evidence that what we eat affects our health and quality of life. Dietary factors are implicated in four of the ten major causes of death in the United States. Obesity is now considered endemic in the US and is linked to the increasing prevalence of diabetes. Concerns about the safety of the food supply have increased and there is a major federal initiative to improve food safety. Food security is a growing problem for limited-resource families.
The Department of Nutrition and Food Sciences addresses these and related issues through our teaching, research and outreach programs. The department has 7 faculty members, 2 full time instructors and 3 outreach specialists. Undergraduate students number about 200 and graduate students between 20 and 30.
The Department offers a BS degree in Nutrition and Dietetics, a fully online MS in Dietetics degree and MS and PhD degrees specializing in Nutrition. An accredited dietetic internship program is available in one track under the MS degree program in Nutrition.
The department has strong research programs in Nutrition and Health, Marine Resource Utilization, and Food Safety and Quality. Food science graduate education and research are housed in the Food Science and Nutrition Research Center in West Kingston.
The department has highly successful outreach programs in both Nutrition and Food Safety. These programs are recognized throughout the state and region and at the national level for their excellence and their impact on human health.