Tuskegee, Ala. (May 19, 2015) -
Tuskegee University’s Department of Food and Nutritional Sciences has been listed as one of the top 50 nutrition degree programs in the United States. Public Health Online recently scored programs throughout the nation and Tuskegee is the only 1890 historically black institution on the list, which includes Ivy League and large public universities. Tuskegee was ranked No. 34.
According to its website, “Public Health Online provides current and future students, as well as young and seasoned professionals, with in-depth research and expert-driven information about college and career opportunities in the field.”
Dr. Ralphenia Pace, head of the Department of Food and Nutritional Sciences, said that the ranking is an honor and a testament to the hard work of her faculty and the tireless support of the Tuskegee University Food and Nutritional Sciences Advisory Board.
For the description of Tuskegee’s programs, the website noted that, “undergraduates receive a broad nutrition education, covering foundational aspects, as well as education that can help them as a nutrition professional. Graduate students, meanwhile, get more in-depth knowledge; specific topics they study depend upon what they and the faculty decide their research areas should be.”
Pace said that the department’s programs are historically strong and two are nationally recognized.
“Our Food Science program is approved by the Institute of Food Technologists and our Didactic Program in Dietetics is accredited by the Academy of Nutrition and Dietetics. Plus, our master’s program offers both a thesis and non-thesis option,” Pace said.
Pace said some of the aspects that make Tuskegee’s programs unique and help contribute to graduate success are committed faculty, staff and students; consistent information sharing with alumni and students; and strong mentoring, internship and scholarship programs.
“Our Food and Nutritional Sciences brand is 100 percent job and graduate school placement,” Pace said.”
For more information about the Department of Food and Nutritional Sciences’ degree programs, scholarly research publications and extension/outreach activities, go to:
http://www.tuskegee.edu/
The data used in Public Health Online’s methodology was from Integrated Post-Secondary Education Data System (IPEDS) and the Carnegie Foundation. Tuskegee’s undergraduate and graduate programs were both evaluated. For more information, go to:
http://www.publichealthonline.org/nutrition/degree-programs/.
http://www.publichealthonline.org/nutrition/degree-programs/.
© 2015 Tuskegee University