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Nutrition Program |
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The Nutrition degree program provides a well-rounded education that serves as the foundation for a career in nutrition and food science-related fields. Students completing the degree program will have easy credit transfer to the University of Minnesota through an articulation agreement that assures acceptance of credits earned at FDLTCC. A limited number of students may choose to directly enter the workforce after completing the two-year degree, but students should recognize that most professions in nutrition require a minimum of a four-year degree. Many positions also require completing a Dietetic Internship after earning a bachelor's degree.
Professional employment includes positions in healthcare, public health, community nutrition, food service, education, and research. Typical employers are hospitals, clinics, food industry corporations, government entities, tribal organizations, and community-based agencies. Example job titles are food technologist, nutrition educator, nutrition assistant educator, WIC program staff, and researcher. A Registered Dietician is a person who has passed the national registry exam after completing a four-year degree and a rigorous dietetic internship.
Current labor statistics suggest a stable, but competitive job market in this field. Current and projected healthcare information indicates an increasing incidence of Diabetes and obesity, particularly among minority groups, which may call for additional nutrition professionals in the near future.
Science-based core The Nutrition degree program includes a science-based core that includes Biology, Chemistry, Anatomy and Physiology courses. The program also features a strong American Indian cultural emphasis that will help prepare students to work with minority populations and the unique issues facing these specific groups of people. Graduates of the FDLTCC Nutrition program will be well-suited to work in locations and facilities that provide services to American Indian people.
The core courses of the Nutrition degree program will also prepare students for degrees in many healthcare fields. The requirements provide a broad-based education and flexibility in case a student opts to pursue a career in a related healthcare area.
Fond du Lac College Advantages Well-qualified faculty and the multi-cultural environment at the college offer opportunities that no other college can provide. A degree or certificate from FDLTCC is greatly valued and respected by prospective employers and transfer institutions.
For people who already have some college experience, it may be possible to complete the program in less time. Classes are offered during the day and evening hours, providing the opportunity to create a flexible schedule. Small class sizes, on-campus child care, and student organizations are added bonuses at FDLTCC.
Selected Course Descriptions HLTH 2010 Fundamentals of Nutrition Fundamentals of Nutrition is the study of the basic principles and concepts of nutrition. Topics covered include carbohydrates, fats, proteins, vitamins, minerals, energy balance, and nutrition through the life cycle. Personal nutrition analysis and the relationship between diet and disease are also addressed.
Health 2015 Food: Safety, Risks and Technology Introduction to the risks and safety of the food supply including the use of policy and food technology to reduce or control these risks. The course will cover microbiological, chemical, and environmental risks with our food supply. Government and industry controls that are used to ensure food safety will be discussed.
Degree requirements and course are subject to change. Students should consult with an advisor/counselor when registering for courses.
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Fond du Lac Tribal and Community College offers a two-year Associate of Science degree in Nutrition. The primary goal of the degree program is to prepare students for transfer to the four-year bachelor
