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Nutrition and Food Sciences

Bachelor of Science in Nutrition and Food Sciences (95-97 Units)

CBU's Nutrition and Food Sciences major prepares students for careers in health care and wellness organizations, and food, beverage and nutrition companies. The program offers a Bachelor of Science degree in Nutrition and Food Sciences with two concentrations for students interested in careers in nutrition, food and health. A student can choose from tracks in Nutrition Science or Food Science and Management. There are tremendous opportunities for careers in the dynamic and global food industry, public health and community nutrition sectors, health care, or biomedical research. The increased public interest in health and nutrition worldwide has expanded job opportunities in the nutrition and food sciences field in healthcare, public health, food industry, product development, marketing, community and government agencies.

For more information about the program in Nutrition and Food Sciences, please contact Dr. Margaret Barth at mbarth@calbaptist.edu.

Course Requirements

Please reference the 2014-2015 Degree Guide for Bachelor of Science in Nutrition and Food Sciences.

For course descriptions and course requirements from previous academic years, please reference the University Catalog, and select the catalog for the enrolled academic year.

Lower Division Requirements

Upper Division Requirements

Concentration Courses (14-15 units)

Students must complete all requirements in one of the following concentrations:

Nutrition Science (14 units)

Food Science and Management (15 units)

Program Design and Career Opportunities

The field of Allied Health is one that is rapidly expanding in the United States and in Southern California. The two leading healthcare trends in the United States are the increase in the aging population and the epidemic of obesity. Obesity is clearly linked to an imbalance in caloric consumption versus expenditure, thus, dietitians can provide evidence-based information for those seeking to address this issue. These health concerns in the United States, and California in particular, lead us to believe that we can serve the needs of our local and regional community by preparing entry-level dietitians for the workforce. Your CBU professors have extensive experience and knowledge in the field of Nutrition and Dietetics and are able to bridge applied and academic practice to the classroom environment.

Increased public interest in nutrition has led to job opportunities in food manufacturing, advertising, and marketing. In these areas, dietitians analyze foods, prepare literature for distribution, or report on issues such as dietary fiber, vitamin supplements, or the nutritional content of recipes. Linking the physical needs of food consumption with a desire to serve the spiritual needs of people is something that can be lived out in a very tangible way through nutrition and dietetics.

Career Options

-Certified Nutritionist
-Public health/ community nutrition educator
-Health program director
-Clinical nutritionist
-Food service/ hospitality manager
-Nutrition research
-Pharmaceutical or food industry technical sales
-Product development
-Regulatory affairs in industry or government
-Product development Scientist
-Quality assurance manager
-Sensory Scientist
-Culinary Scientist
-R&D manager
-Flavor Chemist
-Academia research associate
-USDA Nutrition specialist
-Sports nutritionist
-Technical Marketing specialist
-Regulatory Affairs manager
-Legal Affairs manager
-Quality Assurance manager
-Food Safety manager
-Consumer Safety manager
-Consumer response manager

Student Learning Outcomes

Upon graduation from this program, the students will be able to
interpret and apply:

  • Nutrition concepts to evaluate and develop strategies to improve the nutritional health of communities at regional, national and international levels
  • Nutrition and public health concepts to evaluate and improve the nutritional health of individuals and populations with medical conditions
  • Food principles and food management to food and nutrition systems
  • Communication and counseling strategies in nutrition and food education, and management that include application of health promotion and disease prevention strategies with integration of information technology