|Office:||107 Gouaux Hall|
|Associate Professors:||Scott (Head).|
|Assistant Professors:||C. Bourgeois, Sloan, G. White.|
|Instructors:||Bourque, Foret, M. Jackson, J. Plaisance.|
The department offers allied health education programs leading to the following Bachelor of Science Degrees: Dietetics and Health Sciences. Students majoring in Health Sciences will select one of the concentration focus areas: Pre-Professional, Pre-Athletic Training, Nutrition and Food Service or Communicative Disorders.
The Didactic Program in Dietetics (DPD) is nationally accredited by the Accreditation Council Education in Nutrition and Dietetics (ACEND). Admission to the DPD program is contingent upon a student first meeting the requirements of the university and then making separate application to the DPD program. The policy outlining the admission process as well as expenses unique to the DPD program may be obtained from the program coordinator.
The Department of Allied Health Sciences offers a minor in Health Promotion upon successful completion of HPED 246; DIET 111, 200; 211; and 9 hours of the following: BIOL 425; DIET 305, 330; FACS 477; FCED 133; HPED 141 or 190, 240, 374, 411, 412; NURS 307, 460; PSYC 211; SATC 220; SOCI 387, 391. Students may substitute nine hours of other special topics or themed courses that have a main focus or theme that addresses health promotion. Approval of department head of Allied Health Sciences required for substitutions. Students must earn a grade of C or better in all coursework for the minor. Dietetics majors may not earn this minor.
The World Health Organization defines health promotion as the process of enabling people to increase control over and improve their health. This minor is designed for individuals interested in health promotion and/or health/wellness in allied health organizations, fitness/wellness programs, recreation programs, and schools. The minor incorporates 20 credit hours of multidisciplinary coursework and is open to all students.
Foodservice Strategies and Operations
The university offers a minor in Foodservice Strategies and Operations to prepare students for professions in the areas of Foodservice Management (restaurants, long-term care, and other institutional foodservice arenas). Nutrition principles are part of the curriculum and will help the graduates apply healthy menu planning and food preparation techniques in the foodservice industry or just in their personal lives. Culinary Arts and Dietetics courses will provide students with an understanding of foodservice principles and management. Individuals will learn how to eat more well-balanced diets as well as ways to increase their physical fitness and overall health for themselves and their families. Students will earn the minor upon the successful completion of the following courses: DIET 111, DIET 200, CULA 231, CULA 338, CULA 442, and CULA 492.
The university assumes no responsibility for successful completion of any type of standardized or professional examinations that the student is required or desires to take to complete requirements for certification, registration, and/or licensure.