Academics
Nutrition
Contact: Dr. Lauren Haldeman - Director of Undergraduate Studies
Address:
The Department of Nutrition318 Stone Building
Greensboro, NC 27402-6170
Phone: 336.334.5313
Website: http://www.uncg.edu/nutrition/
Catalog: Catalog Information
Programs:
- Human Nutrition & Dietetics (BS) U552
- Nutrition & Wellness (BS) U533
- Nutrition Science (BS) U550
American Dietetic Association Approved
Didactic Program in Dietetics
What's Unique about Nutrition at UNCG?
- You're offered opportunities to enhance your knowledge and skills by participating in faculty research projects (often as paid undergraduate research assistants) and in professional activities at clinical, public health, and food industry sites throughout the Piedmont Triad region of NC.
- The low student to faculty ratio means you're more than just a face in the crowd when it comes time for advising and getting letters of recommendation for jobs, internships, and graduate training.
Help is Readily Available for Students
"I know that many students need some additional help outside of class time. That is why I offer weekly review classes and all faculty set aside a minimum of three office hours per week to assist individual students needing additional help outside the classroom or who just wish to chat about career options. Our Ph.D. and M.S. students are assigned to tutor students in many classes." Dr. Michael K. McIntosh, Professor of Nutrition
Careers and Graduate Study
- The Human Nutrition and Dietetics Program prepares students for positions in clinical and community health settings; food and nutritional supplement industries; and graduate programs in nutrition and public health. Graduates have the necessary prerequisites for admission into the post-baccalaureate dietetic internships required to become a Registered Dietitian.
- The Nutrition and Wellness Program prepares students for careers in voluntary and community health organizations, health care, government, worksite wellness programs, and the fitness industry.
- The Nutrition Science Program prepares students for medical, dental, and other health-related professional schools; graduate programs in biomedical and nutrition sciences; and employment in the biotechnology, food, nutritional supplement, and pharmaceutical industries.
What Are Some Recent UNCG Nutrition Graduates Doing Now?
- Public Health Nutritionists, WIC
- Research Scientist, Wake Forest University Baptist Medical Center
- Dietitian, UNCG Health Center
- Faculty preceptor for Dietetic Internship at NC Central University
- Nutrition Educator/Dietitian, Davidson College
- Technical Analyst, CBORD Group (food service software firm)
- Pediatric Nutritionist, University Hospitals, UNC-CH
- Manager, ARAMARK Dining Facility, Meredith College
- Physician Assistant, Wake Forest University
- Nutrition Specialist, Ralston Purina Company
- Doctoral Students, Nutrition and Psychology Departments, UNCG
- Assistant Director Food Production Manager, ARAMARK, GTCC
- Adolescent Wellness Program Coordinator, Forsyth Medical Center
Faculty Research Keeps the Information in Nutrition Classes Current
- Regulation of fat cell differentiation and metabolism
- Cellular and molecular functions of phytochemicals in chronic disease prevention
- Nutrient-gene regulation of bone metabolism
- Micronutrients and brain development and function
- Nutrient needs during lactation and exercise
- Effective uses of nutrition and exercise for weight management and the prevention of cardiovascular disease in adults and children
- The effect of breast milk on growth and development of premature infants
- Nutrition risk and education needs of older adults
- Molecular mechanisms mediating hyperplastic obesity and cancer
- Nutrition education of Hispanic immigrants to North Carolina
- Determinants of food choices of those with or at risk for chronic diseases
Academic Clubs, Organizations, and Activities
- Nutrition Club
- North Carolina Academy of Science
- Greensboro District Dietetic Association
- Field trips to hospitals and outpatient clinics, long-term care facilities, public health settings, and foodservice facilities