Nutrition & Dietetics
Do you want to learn more about how the foods you eat influence your body? Do you love to try new recipes? Do you want to be able to help others adopt healthy habits? The demand for nutrition professionals is increasing in response to the aging population, the rising number of people with chronic health issues, and environmental concerns.
Programs of Study
Major or Minor in Food/Nutrition/Dietetics
This major will prepare you for a dietetic internship, of which Concordia graduates have a very high placement rate, and lay the groundwork for a variety of careers in the nutrition and dietetics.
To view course requirements and get more information on our program, please refer to our student handbook.
Food, Nutrition, and Dietetic Careers
- Hospitals, long-term care facilities, HMOs or other health care facilities: educating patients about nutrition and administering medical nutrition therapy as a part of the healthcare team
- Food service operations in healthcare facilities, schools, childcare centers, and correctional facilities: overseeing everything from food purchasing and preparation to managing staff
- Sports teams and workplaces with corporate wellness programs: educating clients/athletes about the connection between food, fitness, and health
- Food- and nutrition-related businesses and industries: working in the areas of communication, consumer affairs, public relations, marketing, or product development
- Private practice or contracting with healthcare or food companies: providing services to your own clients, food service or restaurant managers, food vendors and distributors, athletes, etc.
- Community and public health settings: helping individuals and groups improve health behaviors through direct teaching and advising, and through larger health promotion programs
- University and medical centers: teaching physicians, nurses, dietetics students, and others the science of food and nutrition
- Research for pharmaceutical companies, universities, government, and hospitals: directing or conducting experiments to answer critical nutrition questions and improve nutrition recommendations for the public