About the Nutrition and Foods Program

The Nutrition and Foods program offers concentrations in Dietetics and in Foodsystems Management. At Appalachian State University, students who intend to become Registered Dietitians take the Dietetics concentration.

Courses in Foods and Nutrition were first offered at Appalachian in the academic year 1945-46 in the Department of Home Economics. In 1967-68, an Option in Institutional Administration was available.  Approval by the American Dietetic Association was effective in 1969-70.  In 1983-84, a Foods and Nutrition major was offered with two concentrations: General (Dietetics) and Food Systems Management.  Accreditation of the dietetics concentration by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) was accomplished in 1991. In 2010, the program was  renamed Nutrition and Foods and was moved to the new Beaver College of Health Sciences.

Since the beginning of the dietetics program, the emphasis has been on general dietetics in order to meet the needs of the region served by this university. Alumni remain very supportive of the program by providing training opportunities for our students in the undergraduate internship and serving as quest speakers when requested. In fact, nearly every Registered Dietitian in the local district has a relationship or connection with the Nutrition and Foods program at ASU.

The Foodsystems Management concentration has provided an option for those students wanting to focus on the management aspects of food production and service in such venues as schools, hospitals, and the hospitality industry.

 Additional program information.

Research Spotlight

Dr. Lisa McAnulty Recipient of Outstanding Professor for the College of Health Sciences Award

Dr. Lisa McAnulty was recently recognized by the Student Government Association as the 2015 Outstanding Professor for the College of Health Sciences. This award is based on student nominations obtained over a two-semester period. Dr. McAnulty was presented with a plaque at a breakfast hosted by SGA this spring.