For much of the world, food concerns include obesity, food safety and availability, vitamin and mineral intake, health and disease, metabolism, and having quality diets. The study of nutrition encompasses all aspects of the consumption and utilization of food and its constituents.
The department offers two undergraduate majors (nutrition science and clinical nutrition) and four minor programs (community nutrition, nutrition science, food service management, and nutrition and food). Graduate education includes the Graduate Group in Nutritional Biology.
Research in the department ranges from basic biology to intervention studies, focusing on better treatment and prevention of health problems. Research helps formulate policies and nutrition recommendations and provides guidance to improve the health and nutritional status of people and populations. Outreach helps extend science-based information to the public through local, state, national and international channels.
For more information, visit: http://nutrition.ucdavis.edu