BAHRAM FARAJI, Dr.PH, RDN, LDN, FAND; Interim Program Director, Associate Professor; CYNTHIA TUCKER, PhD, MBA, RD, LDN; Lecturer;
The Nutritional Sciences Program, formerly the Food and Nutrition Program is located in the School of Community Health and Policy. The Program was transferred from the School of Education and Urban Studies when the status of “School” was conferred to the Public Health Program in 2005. The Nutritional Sciences Program is designed for students interested in the field of Dietetics and Food Service Systems. The Program embraces a commitment to enhancing students’ personal and pre-professional development by providing high quality education and experiential learning opportunities. Students gain the knowledge, skills and competencies to meet the challenges and demands for products and services: to conduct evidence-based research and to implement programs to improve the quality of life for individuals, families, communities and nations of the world.
The program is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics. Completion of the program meets the minimum academic requirements for the Academy of Nutrition and Dietetics accredited dietetic internship. A minimum of 120 credits will satisfy the requirements for a major in Nutritional Sciences.
The curriculum includes courses in organic and inorganic chemistry, biochemistry, general biology and microbiology, anatomy and physiology, basic and advanced courses in nutrition and foods, institutional management. The mission of the Dietetics Program at Morgan State University is to prepare highly qualified students from culturally diverse backgrounds with knowledge and skills for success in supervised practice programs, Graduate School or leadership in dietetic practice. The mission embraces the diversity of its student clientele, prepares highly qualified graduates to serve and address priority issues of the local and broader community.
- Enroll, retain, and, graduate a culturally diverse pool of students to meet the critical shortages and underrepresentation in the dietetics profession.
- To prepare students with the Foundation Knowledge Requirements and Student Learning Outcomes defined by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) for success in Internship Programs/Supervised Practice and entry into graduate programs.
- To prepare students for entry-level positions as food and nutrition professionals in the field of Dietetics.