University Nutrition Programs ‐ Training Students for Careers Beyond Dietetics: Reflections from an Established, Emerging, and New Program
Authors: Willis Holly J , Stewart Maria L , Smith David E 
Published: November 2023

Background

Food and nutrition is at the core of many health, economic, and environmental issues. Thus, the need for undergraduate nutrition education exists. Technical standards for Didactic Programs in Dietetics (DPD) are well defined and provide prescriptive degree paths. However, common guidance for flexible, non‐dietetic, nutrition programming does not exist.

Objective

To share the rationale, approach, opportunities and challenges associated with offering nutrition degree programs targeting careers beyond dietetics at three, diverse higher education institutions.

Methods

Three institutions (St. Catherine University, University of Hawaii at Manoa, and the University of Minnesota at Twin Cities), ranging in size from 3,500 to 32,000 undergraduate students, provide reflections on their experiences creating and running flexible undergraduate nutrition degree programs.

Results

Program inquiries and student enrollment in non‐dietetic, nutrition‐degree programs have increased at all three institutions from 2010 – 2015. Program development evolved out of market research, student interests, departmental restructuring, and regional consideration of employer landscape. All nutrition programs remain science‐based, with course requirements in chemistry, biochemistry, and physiology. A set of core major courses meet the needs for both dietetic and non‐dietetic degree programs. For small‐ and mid‐sized institutions, identification of inter‐departmental collaboration opportunities can be particularly helpful. For example, use of existing courses in departments such as biology, public health, or business may decrease burden for departments with limited faculty.

Our academic programs have benefited from incorporating more flexibility into our nutrition degree programs. For example, this allows greater recruitment of students pursuing professional school admission (e.g. medical school or physician assistants programs), double majors, and/or students who desire the addition of complementary minor programs such as business or communication. Students who desire foundational knowledge in nutrition, but whom do not desire to become a Registered Dietitian Nutritionist (RDN), also report greater satisfaction with non‐dietetic programming.

Challenges to non‐dietetic nutrition programming may include heavier advising to ensure clarity around career options and scope‐of‐practice after graduation. Careful communication with both prospective students and future employers is important. Quantification of individuals working in nutrition‐related fields without the RDN credential is difficult, especially given such diverse career interests.

Conclusions

Regardless of the institution size, flexible, nutrition degree programs appear beneficial to both the student and the institution. The addition of flexible, non‐dietetic degree options may increase departmental enrollments. Opportunities to refine best practices for communicating the important skills of nutrition graduates exist. Dialogue and common strategies for developing flexible nutrition programming should be encouraged.

Support or Funding Information

This research was funded by a conference travel grant from St. Catherine University and the University of Hawaii at Manoa Honors Program.