Food and Nutrition Major

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The Department of Health and Human Development offers a major in the study of food and nutrition. Students who choose the nutrition science option intend to pursue a health profession or research-related career, for example, medicine, dentistry, industry, academia, etc.

 Dietetics Option

The dietetics option at Montana State University-Bozeman has been granted accreditation as a Didactic Program in Nutrition and Dietetics by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics, a specialized accrediting body recognized by the Council on Higher Education Accreditation and the United States Department of Education, 120 Riverside Plaza, Suite 2000, Chicago, IL 60606-6995, (312) 899-0040, x. 5400. A graduate will attain a verification statement upon completing the ACEND-accredited dietetics program curriculum in addition to a minimum of a "C" or better in each required program course at graduation. A graduate is then eligible to apply for a ACEND-accredited supervised practice/dietetic internship. Upon completion of the post-graduate dietetic internship, students are eligible to take the national registration exam for dietitians. Once the individual has passed the exam, the individual is then a "registered dietitian." The dietetics option has a strong foundation in food and nutrition, food service management, and science components. Registered dietitians may find employment in health care facilities; industrial, school, and university food services; community nutrition services; private practice; sales for food service or health products; and other related fields.

Nutrition Science Option

The nutrition science option is designed to prepare a student for admission to medical (allopathic or osteopathic), dental, or graduate school with an emphasis on nutrition and biochemistry. A student can earn a verification statement if additional didactic program in dietetics course requirements are met. Although the nutrition science option provides a strong background for most professional schools, students must contact individual schools for specific post-baccalaureate entrance requirements.

Sustainable Food Systems Option

The sustainable food systems option draws from both the physical and social sciences in the areas of food and nutrition, family and consumer sciences, plant sciences, environmental sciences, ecology, sociology, and political science. Emphasis in this option is on health and consumer issues related to food production and food systems. Students gain hands-on experience in culinary fundamentals and management, organic gardening, and independent research projects. Internships are designed to provide experience with food processing, food cooperative management, alternative food distribution systems, and small business operations. Having a better understanding of the interconnections among food production, food policy, food security and health, helps prepare graduates capable of addressing interdisciplinary food system problems such as obesity, food insecurity and poverty, food safety, and loss of indigenous foods, among others.