Nutrition (Graduate Field)

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Field Description

Faculty in the Graduate Field of Nutrition study human nutrition at levels ranging from molecules to populations, drawing upon the chemical, biological, and social sciences to understand the complex relationships among human health, nutritional status, food and lifestyle patterns, and social and institutional environments. Understanding these relationships includes the study of the metabolic regulation and function of nutrients, nutrient requirements throughout the life span, role of diet in reducing risk of disease, nutritional quality of foods, and interventions and policies designed to promote nutritional health of individuals and populations.

In the Graduate Field of Nutrition graduate faculty research programs work at the molecular or mechanistic level, at the whole person or whole animal level, or at the community or population level, including both U.S.-focused and global-focused programs. Many of our faculty have research programs that bridge disciplinary approaches. While the graduate field has 4 concentrations, students chose a primary concentration and minor(s). The majority of the field’s faculty members are in the Division of Nutritional Sciences, but the field also comprises faculty members in other departments within the College of Agriculture and Life Sciences and the College of Veterinary Medicine.

Data and Statistics

Field Manual