Nutrition, Food Science and Hospitality (NFSH)

Chunyang (C. Y.) Wang
Department of Nutrition, Food Science and Hospitality
SNF 425
605-688-5161
e-mail: cy.wang@sdstate.edu

Faculty

Professor Wang, Head; Professors Dalaly, Kattelmann, Krishnan, Specker; Professors Emeriti Colburn, M. Crews, Deethardt; Associate Professor Chipman, Sergeev; Associate Professors Emeriti G. Crews, Guild, M. Rose, R. Rose, Shank; Assistant Professor Droke, Frantz; Instructors Baumberger. Adjunct Faculty Pearson, Rosentrater, Voelzke, Vukovich; Program Coordinators Hegerfeld, Motlas, Stluka.

Programs

The Department offers the Bachelor of Science degree with majors in Hotel and Foodservice Management (Foodservice Management specialization and Hotel and Hospitality Management specialization) and Nutrition and Food Science (Dietetics specialization, Food Science specialization, and Nutritional Sciences specialization), and minors in Nutrition and Hospitality.

Hotel and Foodservice Management
The Hotel and Foodservice Management program provides a firm foundation in both lodging and foodservice operational management supported by a strong background in business and economics. On-thejob work experience for credit strengthens the academic program. Students with up to two years general education credits will usually find that most of their credits will transfer into this program.

Hotel and Foodservice Management – Foodservice Management Specialization
Foodservice management provides students with a focused experience in food preparation and service, with emphases on leadership and management. Practical hands on experiences, both in the classroom and in the field, broaden students’ knowledge and increase their employability. Students obtain sanitation certification as part of the Foodservice Management specialization. Career opportunities range from quick service and fine dining to purchasing, food brokering, sales and catering. Students are well prepared for leadership and management opportunities in the rapidly expanding food-related hospitality industry.

Hotel and Foodservice Management – Hotel and Hospitality Specialization
Hotel and hospitality management emphasizes the rapidly expanding hospitality industry ranging from convention sales to conference coordinator, from travel and tourism director to hotel general manager. Students receive a firm foundation in business, economics and accounting in order to be competitive in the highly challenging and rapidly changing corporate world of the hospitality industry. From entrepreneurs who want to own and operate their own business to international opportunities in the expanding hospitality industry, students can pursue a variety of different career options in food, lodging, casino and bar management.

Nutrition and Food Science – Dietetics Specialization
Dietetics offers a wide variety of jobs in hospitals, health promotion programs, nursing homes, public health agencies, industries, schools, universities, the armed services, and state, national and international organizations. Governmental regulations require the services of dietitians in federally supported programs. The consulting services of a dietitian are often sought by architects and hospital administrators in planning and equipping food preparation and services facilities. A dietitian must have a good background in the basic and behavioral sciences to apply the science of nutrition for the promotion of health and the prevention of disease.

A dietitian is essential to the total care of a patient in a healthcare facility, giving nutritional guidance and instruction. Dietitians also work in clinical research units. The role of a dietitian is changing with changes in health care and has become more involved in preventive health care and in community nutrition programs.

Through the program in dietetics, students develop an understanding and competency in food, nutrition, and management of a dietary department. The curriculum is approved by the American Dietetic Association (ADA). Completion of an internship at one of approximately 250 sites in the United States or other ADA approved experience qualifies the student to take the registration exam. The program has been granted approval status by the Commission on Accreditation for Dietetics Education of The American Dietetic Association, 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995, 312-899-0040 Ext 5400.

Nutrition and Food Science – Food Science Specialization
Food Science prepares students for professional positions in the food manufacturing industry or for graduate study in Food Science.

Food Science is the discipline in which the biological and physical sciences and engineering are used to study the nature of foods, the causes of food deterioration, and principles of food preservation. Creative approaches are employed to develop new food products for the rapidly changing consumer who desires good taste and good nutrition at a good price. Food scientists apply science to the selection, preservation, processing, packaging, and distribution of food. Students with a background in the many science areas during the first two years in college may transfer into the program with minimal credit loss.

Numerous high-paying employment opportunities exist for food science graduates who are searching for fulfilling careers in the national and international food industry. The food industry is searching for individuals interested in product development, technical sales, quality control and research. Additional career experiences exist in both government and regulatory agencies.

Nutrition and Food Science – Nutritional Sciences Specialization
This specialization is designed as a pre-med curriculum. It has a similar curriculum to dietetics. This specialization will prepare you well for pursuing further interests in human nutrition in graduate school, medical school, and other professional schools. Many job opportunities also exist for nutritionists with a B.S. degree. They can be employed by the food industry, government agencies, and research institutions.