Program Overview

Nutrition and Foodservice Systems Option

The Nutrition and Foodservice Systems option prepares graduates for professional careers directing foodservice operations that focus on serving healthy menu options and using local ingredients. Foodservice opportunities exist in both non-commercial operations, including schools, universities, and healthcare, as well as others in the retail environment; all are striving to meet the consumer demand for healthier food options. This program integrates coursework taken at OSU and the Culinary Arts program at Linn-Benton Community College.

Overview of the Program

• The Nutrition and Foodservice Systems option is offered within the Nutrition major in the College of Public Health and Human Sciences.
• The program aims to equip students with the knowledge and skills necessary to direct foodservice operations that prioritize healthy menu options and local ingredients.

Course Requirements

The following courses are required for the Nutrition and Foodservice Systems option:

• Introductory Core:
  • H 100: Introduction to Public Health (4 hours)
  • NUTR 104: Orientation to the Nutrition Major (1 hour)
  • NUTR 240: Human Nutrition (3 hours)
  • NUTR 241: Applications in Human Nutrition
  • NUTR 325: Nutrition Through the Life Cycle (3 hours)
  • CA 101: Culinary Arts Practicum I at LBCC (7 hours)
  • CA 102: Culinary Arts Practicum II at LBCC (8 hours)
  • CA 103: Culinary Arts Practicum III at LBCC (8 hours)
• General Education Core:
  • CH 121: General Chemistry (5 hours)
  • COMM 218: Interpersonal Communication (3 hours)
  • ECON 201: Introduction to Microeconomics (4 hours)
  • ECON 202: Introduction to Macroeconomics (4 hours)
  • H 320: Introduction to Human Disease (3 hours)
  • H 385: Safety and Health Standards and Laws (3 hours)
  • MB 230: Introductory Microbiology (4-5 hours)
  • PSY 202: General Psychology (3 hours)
  • ST 201: Principles of Statistics (4 hours)
• Healthy Foodservice Systems Courses:
  • BA 215: Fundamentals of Accounting (4 hours)
  • BA 230: Business Law I (4 hours)
  • BA 351: Managing Organizations (4 hours)
  • BA 360: Introduction to Financial Management (4 hours)
  • BA 390: Marketing (4 hours)
  • CA 111: Food Service Safety and Sanitation at LBCC (1 hour)
  • CA 112: Stations, Tools, and Culinary Techniques at LBCC (3 hours)
  • CA 113: Service Techniques at LBCC (1 hour)
  • FST 251: Introduction to Wines, Beers, and Spirits (3 hours)
  • FST 360: Food Safety and Sanitation (3 hours)
  • FST 421: Food Law (3 hours)
  • MGMT 453: Human Resources Management (4 hours)
  • NUTR 311: Foodservice Production and Purchasing (4 hours)
  • NUTR 319: Promoting Food and Nutrition (3 hours)
  • NUTR 407: Seminar 1 (1 hour)
  • NUTR 410: Field Experience (Pre-arrange with department) (8 hours)
  • NUTR 416: Cultural Aspects of Foods (3 hours)
  • NUTR 446: Managing Food and Nutrition Services (4 hours)
  • NUTR 447: Management of Food Systems Laboratory (3 hours)

Program Details

• Total Hours: 131-132
• Credits needed to graduate: 180
• Upper-division credits needed: 60
• Maximum S/U credits: 36
• Departmental courses within major may not be taken S/U.
• Option Code: 261

Additional Information

• Transfer Students: See Academic Regulations 18a.1 for more information.
• The Nutrition and Foodservice Systems option is designed to provide students with a comprehensive education in nutrition and foodservice systems, preparing them for careers in foodservice operations, management, and related fields.