Kent State University Catalog 2010 - 2011

Nutrition and Food - B.S.

COLLEGE:	College of Education, Health and Human Services
DEPARTMENT:	School of Health Sciences 100 Nixson Hall Tel: 330-672-2197 \| Fax: 330-672-2194 (Hospitality Management - Tel: 330-672-2012) Web: http://www.ehhs.kent.edu

Resources:

DESCRIPTION:	The Bachelor of Science in Nutrition and Food comprises two concentrations: Hospitality Management and Nutrition and Dietetics. The hospitality management program prepares leaders for major hospitality industry segments through academic and research programs valuing quality of life, business success, collaborative partnerships, creative approaches, and ethical principles. Faculty members have advanced degrees in hospitality management and professional work experience in restaurants, hotels, club management, on-site foodservice, catering businesses, and conference centers. The nutrition and dietetics program provides students with a broad general education and a strong foundation in nutrition, dietetics, and the sciences. The emphasis is on providing a program that integrates theory, research, and application of knowledge to the profession of dietetics. The curriculum meets the Didactic Program in Dietetics (DPD) requirements of the American Dietetic Association, and graduates are eligible for admission to accredited internships. The faculty has expertise in nutritional sciences, exercise science, clinical and community practice, and leadership studies.
CAREER OPPORTUNITIES:	Hospitality management graduates manage restaurants, hotels, private clubs, and other related hospitality businesses or plan social and corporate events that include food, beverage, and lodging services. Sales management for food distribution companies or hotels and resorts are additional career paths of alumni. According to data from the National Restaurant Association, the number of foodservice management positions is projected to increase 8 percent from 2010 to 2020. U.S. Bureau of Labor Statistics projects a 3 percent increase in hotel and lodging managers, and a 13percent increase in casino hotel managers from 2008 to 2018. Dietitians and nutritionists held about 60,000 jobs in 2008. U.S. Bureau of Labor Statistics projects a 9 percent increase in positions by 2018. More than half of all jobs are in hospitals, nursing care facilities, outpatient care centers, or offices of physicians and health practitioners. State and local government agencies provide additional jobs – mostly in correctional facilities, health departments, and other public health related areas. Some dietitians and nutritionists are employed in special food services, such as colleges and universities, airlines and company cafeterias. Other jobs are in public and private educational services, community care for the elderly, individual and family services, home health services, and the Federal Government. Some dietitians are self-employed working as consultants to facilities such as hospital and nursing care facilities or providing counseling to individuals. (Source: Bureau of Labor Statistics)
ADMISSION REQUIREMENTS:	General Admissions for Freshman Students: Students most likely to be admitted and succeed at the Kent Campus are those who have graduated with at least 16 units of the recommended college preparatory curriculum in high school, who have achieved a cumulative high school grade point average of 2.5 or higher (on a 4.0 scale), and whose composite ACT score is 21 or better (980 combined critical reading and math SAT score). For more information on admissions, visit the Admissions website for new freshmen. General Admissions for Transfer Student:Generally, a transfer applicant who has taken 12 or more semester hours with a college cumulative GPA of at least 2.0 on a 4.0 scale may be admitted. An applicant who has taken fewer than 12 semester hours will be evaluated on both collegiate and high school records. For more information on admissions, visit the Admissions website for transfer students.
GRADUATION REQUIREMENTS:	By junior year in the hospitality program, students must complete and provide documentation of: Overall GPA of 2.0 Valid standard first aid certificate Valid CPR certificate 400 hours of approved work hours within the hospitality industry Ohio Certified Manager status Completion of the following courses: HM 13022, 13023 and 13024 To graduate student must have a minimum of 121 credits (hospitality management) or 123 credits (nutrition and dietetics). Minimum of 2.25 major GPA and 2.0 cumulative GPA.
LANGUAGE REQUIREMENT:	None
PROGRAM FEE:	$35/semester
ACCREDITATION:	Nutrition and Dietetics is accredited by the Commission on Accreditation for Dietetics Education (CADE) of the American Dietetic Association (ADA); Hospitality Management is accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA)
STUDENT ORGANIZATIONS:	Student chapters of the Club Managers Association of America (CMAA), Professional Convention Management Association (PCMA), and Student Dietetic Association (SDA) provide opportunities for students to network with industry professionals.