2009-2010 Graduate Catalog [ARCHIVED CATALOG]
Human Nutrition
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213 Justin Hall
785-532-5508
Fax: 785-532-3132
nutrgrad@ksu.edu
http://www.k-state.edu/humec/hn
Department Head:
Denis Medeiros
Assistant Head:
Mark Haub
Director of graduate studies - Sensory Analysis and Consumer Behavior Area:
Edgar Chambers IV
Director of graduate studies - Nutrition Area:
Mark Haub
Graduate faculty:
Koushik Adhikari, Ph.D., University of Missouri.
Delores H. Chambers, Ph.D., Kansas State University.
Edgar Chambers IV, Ph.D., Kansas State University.
Katharine K. Grunewald, Ph.D., R.D., University of Kentucky.
Mark D. Haub, Ph.D., University of Kansas.
Mary L. Higgins, Ph.D., R.D., Iowa State University.
Tandalayo Kidd, Ph.D., Kansas State University.
Dingbo Lin, Ph.D., Zhejiang Agricultural University.
Brian Lindshield, Ph.D., University of Illinois at Urbana-Champaign.
Denis M. Medeiros, Ph.D., R.D., Clemson University.
Tonatiuh Melgarejo, Ph.D., Purdue University.
Paula K. Peters, Ph.D, Ohio State University.
Sandra B. Procter, Ph.D, Kansas State University.
Valentina M. Remig, Ph.D., R.D., Ohio State University.
Richard R. Rosenkranz, Ph.D., Kansas State University.
Weiqun (George) Wang, Ph.D., Nanjing Agricultural University.
Linda K. Yarrow, Ph.D., Kansas State University.
Ancillary graduate faculty (from Department of Kinesiology)
Thomas Barstow, Ph.D., University of California-Davis.
David Dzewaltowski, Ph.D., University of Iowa.
Nancy C. Gyurcsik, Ph.D., University of Waterloo.
Craig Harms, Ph.D., Indiana University.
Mary McElroy, Ph.D., University of Maryland.
David Poole, Ph.D., University of California-Los Angeles.
Adjunct graduate faculty
Richard Baybutt, Ph.D., Penn State University.
Suncil Chun, Ph.D., Bukyung National University.
Sandria L. Godwin, PhD., Adjunct, Kansas State University.
Richard Popper, PhD, Columbia University.
Robert Wildman, Ph.D., R.D., Ohio State University.
Programs
The department offers M.S. and Ph.D. degrees in human nutrition. Students may emphasize one of the various food or nutrition sciences, in particular sensory analysis and consumer behavior, nutrition and exercise sciences, nutritional sciences, public health nutrition, or nutrition education and communication.
The M.S. requires 30-35 credits for the thesis (6-8 credits), report (2 credits), and coursework-only options. The Ph.D. requires 90 credits, including a minimum of 30 credits for the Ph.D. dissertation. No foreign language is required.
Programs of study are developed according to the interests, backgrounds, and career goals of the students. In addition to graduate human nutrition courses and the requirements listed above, students often include courses from other departments such as animal sciences and industry; grain science and industry; biochemistry; chemistry; anatomy and physiology; kinesiology; psychology; and biology; from the Colleges of Business Administration and Education; and from interdisciplinary international courses.
The department participates in the University wide Master of Public Health (MPH) degree program. This is a professional degree requiring 36 hours of course work plus thesis or field experience, plus a core of required courses. Additionally, the department participates in the interdepartmental food science graduate degree program. Students in this program earn, M.S. and Ph.D. degrees in food science.
Research facilities and opportunities
Laboratory facilities
The Department of Human Nutrition has approximately 20,000 square feet for office, instruction, and research. Research laboratories and service areas comprise approximately 9,000 square feet. The department has a 1,500-square-feet animal laboratory that is fully accredited by the American Association for Accreditation of Laboratory Animal Care. In cooperation with the College of Veterinary Medicine, animals housed and maintained in our laboratory receive veterinary care to comply with the current NIH guidelines. A nutritional status assessment laboratory and human performance and metabolism laboratory are used for both teaching and research activities and includes facilities for physical and dietary assessments. Facilities for basic research are up-to-date.
Sensory Analysis Center
The Sensory Analysis Center provides professional sensory panel services to researchers at K-State, industry, and government, and conducts numerous assessments with consumers around the world. Students are encouraged to become involved in projects of the Sensory Analysis Center to gain practical knowledge for conducting sensory tests. The center uses both highly trained/experienced panelists and consumers, depending on the test objectives. Graduate students research projects conducted through the center include a variety of food, beverage and other consumer products such as toothpaste and fragrances. In addition studies of consumption behavior, dietary methods assessment, and nutrition education materials are conducted.
Career opportunities
Graduate study in the human nutrition program prepares students for various academic, industry, and government positions. Graduates from our program are employed by universities and colleges as teachers and researchers; by government agencies as extension specialists, nutritionists, and nutrition education coordinators; by hospitals and community organizations as dietitians or nutrition consultants; and in the industry as directors of food product development and sensory evaluation divisions, senior food scientists, managers of quality assurance and test kitchens, directors of consumer services, and technical representatives.
ADA qualification
The Department has an approved Didactic program to meet minimum academic requirements of the American Dietetic Association (ADA). After completing academic requirements, students may apply for a qualifying work experience, which is an approved internship or preprofessional program at one of over 250 sites around the U.S.
Doctor of Philosophy
Master of Science
Human Nutrition
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