Department of Nutrition,
CONTACT INFORMATION: 601 Human Sciences Building, 1301 Akron Ave.
Box 41240, Lubbock, TX 79409-1240
T 806.742.3068, F 806.742.3042, www.depts.ttu.edu/hs/nhr
About the Program
This department supervises the following degree programs:
- Bachelor of Science in Nutrition
- Bachelor of Science in Nutritional Sciences and Dietetics
- Bachelor of Science in Restaurant, Hotel, and Institutional Management
- Bachelor of Science in Retail Management
- Master of Science in Nutritional Sciences
- Master of Science in Hospitality and Retail Management
- Doctor of Philosophy in Nutritional Sciences
- Doctor of Philosophy in Hospitality Administration
In addition to the regular degree programs, this department provides a ten-month post-baccalaureate dietetic internship that is accredited by the American Dietetic Association (ADA) and meets the ADA eligibility requirements for dietetic registration. For more informations, see the website www.depts.ttu.edu/hs/intern.
Mission. The mission of the department is to provide quality education, research, and service focused on the knowledge and skills intrinsic in the disciplines of nutrition, hospitality management, and retailing. To accomplish this mission, the department offers the following program areas: nutritional sciences; restaurant, hotel, and institutional management; and retail management.
The mission of the nutritional sciences program is to prepare individuals who will make a contribution to professions related to nutritional sciences and to society as a whole through quality education, research, and service. This program emphasizes the role of nutrition in the health and well-being of people. The concentration prepares competent professionals for nutrition and dietetic careers in hospitals, schools, colleges, food service, business, and government agencies. Completion of courses for the Specialized Certificate in Hospitality, Nutrition, and Food Science offers students the opportunity to secure a family and consumer sciences teacher certification to teach nutrition in secondary schools. Nutritional sciences courses also contribute to the liberal education of all students who enroll in nutritional sciences classes.
Concentrations. A degree in nutrition offers the following concentrations:
- Preprofessional Health Careers. This option requires a strong science background supported with courses in chemistry, biochemistry, human anatomy and physiology, and food microbiology/sanitation and safety. Students in dietetics will study food preparation, science of nutrition, nutrition in the life cycle, medical nutrition therapy, community nutrition, and experimental methods in food preparation. Depending on the student’s post-graduate plans, the degree plan may vary to ensure the student has completed all courses required for entrance into a chosen post-graduate program. Transfers into this program must have a minimum GPA of 3.0. Students may visit with their academic advisor for details.
This option also offers an academic path for individuals interested in medicine, optometry, pharmacy, dental, physical therapy, physician assistant, and other allied health options.
- Health and Wellness Careers. This degree track is designed for students interested in combining a love of nutrition and physical activity. Students in nutrition will study food preparation, science of nutrition, nutrition in the life cycle, sports nutrition, nutrition education, nutrition and chronic disease, community nutrition, emerging issues in nutrition, and experimental methods in food preparation. The degree track includes a minor in Exercise, Sports Science, which includes courses in human anatomy and physiology, gender issues in sports, exercise physiology, exercise and sports psychology, management in exercise and health promotion, and applied exercise physiology.
Employment opportunities from this degree are diverse. Potential jobs would be in the fields of corporate wellness, sales of pharmaceuticals and nutritional formulas, gym management, personal training, agriculture extension, government programs (e.g. Women, Infants, and Children), and various food companies.
- Teacher Certification. This option offers a career path for those interested in teaching nutrition at the junior high school and high school levels. Students complete a broad base of nutrition courses along with those that lead to teacher certification. Graduates will be eligible for a Specialized Certificate in Hospitality, Nutrition, and Food Science. Students seeking certification must meet all requirements outlined in the College of Education section of this catalog. Admission requirements for the teaching program include the completion of approximately 60 hours with an overall 2.5 GPA or better and a satisfactory level of performance on the THEA test or equivalent. Other requirements include a 2.5 GPA or better in professional education courses in the teaching field and a grade of C or better in all required concentration and support courses. To be recommended for certification, graduates must achieve a satisfactory level of performance on the TExES examination prescribed by the State Board of Education.
Minor in Nutrition. A student may minor in nutrition by completing a minimum of 18 hours of selected coursework. Specific courses for the nutrition minor are finalized and approved by the student in conjunction with the major and minor advisors. Required courses are NS 1410 (for majors and minors) and five courses from NS 2310, 2380, 3325, 3340, 4220, 4301, 4330, and 4350. The courses in bold are offered online.
The Nutritional Sciences and Dietetics degree plan has a strong focus in the sciences, with support courses in chemistry, physiology, mathetmatics, food microbiology/sanitation and safety. Career courses include nutritional sciences, food preparation, biochemistry, experimental foods, foodservice systems management, medical nutrition therapy, and community nutrition.
The program is designed for students who have an interest in food, nutrition, and dietetics and enjoy working with people. Employment opportunities include positions in hospitals, clinics, community agencies, private consulting, long-term care, extension services, foodservice operations, and corporate wellness of fitness centers.
The Didactic Program in Dietetics at Texas Tech University is approved by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Ste. 200, Chicago, IL 60606-6995. More information can be found by calling 312.899.0040 or visiting www.eatright.org/ACEND. The curriculum is designed to achieve the core knowledge and competencies necessary to prepare graduates for an internship program or to pursue careers in the food, wellness and health, nutrition, or foodservice industries.
Acceptance into the Didactic Program in Dietetics is granted after completing 60 hours and is based on an overall 3.0 GPA, an average of a 3.0 GPA after the first three NS courses, and a minimum of a 2.0 GPA in the first three chemistries, as well as human physiology. A list of the exact courses and criteria for acceptance may be found at www.depts.ttu.edu/hs/nhr/ns/pdf/DPD_Requirements.pdf. Transfers into this program must have a minimum GPA of 3.0. Once accepted, students are eligible to complete upper level NS courses. Students who successfully complete the academic program receive a verification statement that qualifies them to apply for a dietetic internship (such as the post-baccalaureate offered at Texas Tech University). The dietetic internship consists of a minimum of 1,200 hours of supervised practice to gain the competencies needed to practice as an entry-level dietitian. Upon completion of the internship, graduates are eligible to take a national examination to become a registered dietitian..
- Bachelor of Science in Nutritional Sciences and Dietetics
- Bachelor of Science in Nutrition with Secondary Teacher Certification in Hospitality, Nutrition, and Food Science
- Bachelor of Science in Nutrition with a Concentration in Nutrition, Health, and Wellness
- Bachelor of Science in Nutrition with a Concentration in Preprofessional Health Careers
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The mission of the Restaurant, Hotel, and Institutional Management (RHIM) program is to prepare individuals who will make a contribution to the hospitality industry and to society as a whole through quality education, research, and service.
The RHIM program prepares students for management career opportunities in the hospitality industry. The curriculum includes courses in nutritional sciences, arts and sciences, and both core and elective courses in RHIM. Classroom laboratory experiences keep pace with changes in the hospitality field and the required 1,200 hours of work experience allows students to become familiar with the hospitality industry. A 400-hour hospitality industry internship that can count toward the 1,200-hour work experience is also required. Texas Tech’s RHIM program, recognized as one of the top programs in the nation, offers a multidisciplinary approach to hospitality education. The curriculum is designed to prepare the student to meet both current and future hospitality needs. The program emphasizes problem solving and creativity in addition to strong practical laboratory experiences. The RHIM program is accredited by the Accreditation Commission for Programs in Hospitality Administration.
Teacher Certification. This option offers a career path for those interested in teaching hospitality at the junior high school and high school levels. Students complete a broad base of hospitality management courses and 800 hours of hospitality work experience along with those that lead to teacher certification. Graduates will be eligible for a Specialized Certificate in Hospitality, Nutrition, and Food Science. Students seeking certification must meet all requirements outlined in the College of Education section of this catalog. Admission requirements for the teaching program include the completion of approximately 60 hours with an overall 2.5 GPA or better and a satisfactory level of performance on the THEA test or equivalent. Other requirements include a 2.5 GPA or better in professional education courses in the teaching field and a grade of C or better in all required concentration and support courses. To be recommended for certification, graduates must achieve a satisfactory level of performance on the TExES examination prescribed by the State Board of Education.
Minor in Restaurant, Hotel, and Institutional Management. A student may minor in restaurant, hotel, and institutional management by completing a minimum of 18 semester hours of selected coursework. Specific courses for the minor should be finalized and approved in conjunction with the student’s major and minor advisors.
The mission of the retail management program is to prepare students to make a contribution to the retail industry and to society as a whole through quality education, research, and service. By focusing on both the role of diverse and global consumers and the complex infrastructure of retailing goods and services, faculty members maintain and expand a partnership between the retail industry and academics. Retail management courses emphasize integration of theory, e-commerce, category management, leadership, industry application, and career planning strategy (includes study in technology, communication, marketing, management, accounting, and economics). An internship program, industry-sponsored course projects, and a strong alumni base afford students the opportunity to interface with a dynamic combination of retail executives and organizations throughout their academic study.
The curriculum emphasizes work-related experiences, internship opportunities, and career placement. A 10-week, 300- to 400-hour supervised internship in the retail industry is required of each student with a retail management major. The supervised internship experience is planned jointly by the faculty and student. RTL 3389, Professional Practices in Retailing, is required during the spring semester prior to enrollment in RTL 3390, Internship in Retailing.
Tracks in Retail Management. The retail management program offers tracks in (1) store management and (2) corporate/research to better meet the needs of students and the retail community by focusing on the specific skills needed at the store level, operations, or corporate level. Students may choose a single track or complete both tracks. The required courses for the store management track are RHIM 3320, RTL 3375, and either RHIM 3345 or 3308. The required courses for the corporate/research track are RTL 3380, 4320, and 4330.
Minor in Retail Management. A student may minor in retail management by completing a minimum 18 semester hours of selected coursework. Specific courses for the minor should be finalized and approved in conjunction with the student’s major and minor advisors.
The department supervises degree programs leading to the Master of Science and Doctor of Philosophy degrees described below. Applicants should contact the program graduate advisor concerning admission requirements and programs of study. Admission to a graduate degree program requires the recommendation of the department as well as the approval of the graduate dean.
Master’s Degree. The Master of Science in Nutritional Sciences (NS) degree requires a minimum of 30 semester hours (thesis option) or 36 hours (non-thesis option) for students in the basic M.S. program. For students who are in the combination M.S./Dietetic Internship program, 33 hours (thesis) and 39 hours (non-thesis) are required. Courses must be chosen in consultation with the major professor (thesis option) or NS graduate advisor (non-thesis option). For further information, see the website www.depts.ttu.edu/hs/nhr/ns/master.php.
Internship Program. The department offers a ten-month dietetic internship program. Selected credits earned during the program may apply to an optional master’s or doctoral degree. Fifteen hours of graduate credit are required in supervised experience in health and food service facilities. Upon completing the internship, the student is eligible to take the Commission of Dietetic Registration written examination to become a registered dietitian. See information at www.depts.ttu.edu/hs/intern.
Doctoral Degree. The Doctor of Philosophy in Nutritional Sciences degree requires a minimum of 72 hours (includes a minimum of 12 dissertation hours and includes at least 18 hours in the specialization area). A maximum of 30 hours of transfer credit from the student’s master’s program will be allowed. See www.depts.ttu.edu/hs/nhr/ns/phd.php.
Master’s Degree. The Master of Science in Hospitality and Retail Management degree requires a minimum of 37 semester hours, thesis or non-thesis. All Master’s degree students in hospitality and retail management must complete 16 to 19 hours of core coursework. Thesis option students complete an additional 18 hours as directed by their major professor. Non-thesis students may take three or more courses in four different concentration tracks. Those interested in the area of hospitality management should take RHIM 5316, 5370, 6308, and 6350. Students who wish to increase their knowledge of food and beverage management should take RHIM 5310, 5370, 5375, and 6370. A retail management track is also available for students who wish to pursue opportunities in the retail industry. These students should take RHIM 5360, 5385, 6346, and 6365. Students who have an interest in planning special events can follow the event management track by enrolling in RHIM 5316, 5360, 6308, and 6381.
Students without appropriate background in the chosen specialization will be required to take undergraduate leveling courses designed by the department. For more information, see
Doctoral Degree. The Doctor of Philosophy in Hospitality Administration degree requires a minimum of 39 hours in hospitality, 21 of which must be completed as a hospitality administration doctoral student at Texas Tech. Additional requirements include 9 credit hours of education courses, 21 credit hours of research and statistics courses, 3 credit hours of seminar, and 12 dissertation credit hours. A GRE or GMAT score is required. Leveling coursework may also be required. For more information see www.depts.ttu.edu/hs/nhr/rhim/academics_doctoral.php.Back to Top
Shane Blum, Ph.D., Chairperson
Professors: Boylan, Dodd, Goh, Hoover, Huffman, Moustaid-Moussa, Murimi, Reed, Spallholz
Associate Professors: Adams,Binks, Blum, Fowler, Kolyesnikova, Stout, Yuan
Assistant Professors: Chang, Cooper, Jai, Li, McCool, Paton, Phelan, Rahman, Wang
Research Associate Professors: Assadi-Porter
Instructors: Boyce, Childress, Edwards, Fillipp, Kloiber, Sanchez, A., Sanchez, N.
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