Nutrition and Foodservice Management

Program Details

Students completing the nutrition and foodservice program earn a Bachelor of Science degree in nutrition and foodservice management. Graduates are prepared for many different careers, including management positions in the foodservice industry, nutrition programs and government agencies.

The vision of the department is for graduates to be innovative, competent and critical-thinking professionals who provide leadership and service within the workplace and in a diverse, ever-changing environment. The mission of the department is to prepare students with the technical, human and conceptual skills for careers in consumer services.

The nutrition and foodservice management program educates students about the role of nutrition and healthy eating for wellness, community nutrition, food product development and foodservice management. Hands-on learning experiences include lab work, practicum, field trips and an internship of 360 work hours (for 9 credit hours) after the completion of coursework.

Special Opportunities in Nutrition and Foodservice Management

Students in this program complete an internship of 360 work hours at the end of their coursework. The experiences are supervised and assist students in applying theory and skills in a work setting. Students apply their knowledge of food theory in the corporate kitchen, a professional food service kitchen laboratory with an adjacent dining facility. Lunches are served twice weekly to the WIU and Macomb community. Students are responsible for various roles, including front of the house manager, production manager and production staff for the meal.

Study Abroad programs also enhance the curriculum. Students have visited Australia, Peru, Spain, Ireland and England, earning college credits toward their major or minor.

Minors in Nutrition and Foodservice Management and event planning management are also available in this area.

Student Activities

Students have many choices in their selection of departmental organizations. Any student may be selected to join DFMH Ambassadors, a group of students representing the department at University functions, or Kappa Omicron Nu (KONu) honorary society, which is open to any student with a minimum of 45 overall semester hours and a 3.2 GPA at WIU. A chapter of the Hospitality Administration Association (HAA) is designed to introduce the student members to different career opportunities in the hospitality industry. The Food and Culture Club is a University group organized by the DFMH faculty with the support of other areas on campus to recognize and celebrate cultural customs and food.

Possible Careers in Nutrition and Foodservice Management

Graduates are prepared for entry-level employment in management trainee and supervisory positions in restaurants, public institutions and state and local government nutrition-related programs. Career opportunities include foodservice managers in restaurants, hotels, school cafeterias, other establishments that prepare and serve food and public health programs.

Department Minors

  • Apparel and Textile Merchandising
  • Event Planning and Management
  • Hospitality Management
  • Nutrition

Additional Resources

Course Descriptions

Please refer to the undergraduate catalog for detailed program information and course requirements.


109 (Formerly FCS 109) Introduction to Nutrition. (3) (General Education/Human Well-Being) Basic principles of human nutrition related to maintenance of optimum nutritional status.

152 (Formerly FCS 152) Principles of Food Preparation. (2) Study of the principles of food selection, basic preparation techniques and methods, evaluation, and safety. Prerequisite or Corequisite: HM 151. Corequisite: NUTR 153.

153 (Formerly FCS 153) Principles of Food Preparation Lab. (1) Practice and application of selected principles of food selection, basic preparation techniques and methods, evaluation, and safety of food products. Prerequisite or Corequisite: HM 151. Corequisite: NUTR 152. 3 hrs. lab.

190 (Formerly FCS 190) (Cross-listed with ATM 190 and HM 190) Introduction to Professional Practices. (1) This course is designed to introduce DFMH majors to program expectations specific to their careers. Students will be exposed to a variety of resources to aid them in their studies. Not open to students with credit in ATM 190 or HM 190.

203 (Formerly FCS 303 and NUTR 303) Child Nutrition. (2) Evaluation of the nutrition needs and problems of children and examination of the foodservice and nutrition components in programs designed for children. Prerequisite: NUTR 109.

206 Nutrition and Foodservice Management Practicum. (3) A course designed to give students practicum experience in the nutrition and/or foodservice management industries. Prerequisites: HM 151; NUTR 109, 152, and 153.

209 (Formerly FCS 209) Intermediate Nutrition. (3) Presents an intermediate-level overview of the digestion and metabolism of the macronutrients. Reviews descriptive and analytic research methods and basic statistics. Prerequisite: NUTR 109.

300 (Formerly FCS 300) Food and Culture. (3) (General Education/Multicultural Studies) (Global Issues) Overview of the socio-cultural aspects of food and habits. The study of the cultural influences on food in different global societies including nourishment, health beliefs and practices, religion, cross-cultural communication, and health status outcomes. Prerequisites: at least one course in each of Category III and Category IV of the General Education Curriculum.

301 (Formerly FCS 301) Food Science Theory and Applications. (3) Basic food science principles and applications in the field of dietetics. Prerequisites: NUTR 109, 152, and 153; CHEM 101; and junior standing; or permission of instructor. 2 hrs. lect.; 3 hrs. lab.

304 (Formerly FCS 304) Nutrition Informatics. (3) Nutrition research as the basis for evidence-based practice in dietetics, including additional focus on locating professional literature and evaluating research on nutrition and dietary supplements. Prerequisites: NUTR 209; STAT 171 or SOC 323.

305 (Formerly FCS 305) Nutrition Throughout the Life Span. (3) Evaluation of nutritional needs and problems and identification of community nutrition programs for individuals at different stages of the lifespan. Prerequisite: NUTR 109. Activities outside of class may be required.

306 (Formerly FCS 306) Nutrition Science I. (3) A study of the physiological and biochemical aspects of nutrition. Prerequisites: NUTR 209; CHEM 101 and 102.

307 (Formerly FCS 307) Nutrition Field Study. (1) Field study to take students as a group outside of the Macomb area to bridge their didactic program to a range of observations included in dietetic practice. Prerequisites: junior standing or permission of the instructor. There will be a $50 fee for this class.

308 (Formerly FCS 308) Nutrition for the Older Adult. (3) Evaluate the nutrition needs and problems of older adults, and examine the foodservice and nutrition components in programs designed for older adults. Prerequisite: NUTR 109.

379 Nutrition Travel Studies. (3) Studies of international and domestic properties, facilities, and agencies related to the nutrition industry. Prerequisites: NUTR 109 and 300, and junior standing.

404 (Formerly FCS 404) Nutrition Assessment. (3) Methods of screening and assessment of nutritional status including clinical, biochemical, and anthropometric measurements. Prerequisite: NUTR 209.

405 (Formerly FCS 405) Nutrition Science II. (3) Biochemical and physiological basis of nutrients in metabolism and their interrelations. Research methodology used in nutrition. Prerequisite: NUTR 306.

406 (Formerly FCS 406) Medical Nutrition Therapy I. (3) A study of the physiological and biochemical basis for using therapeutic diets for cardiovascular disease, diabetes, and renal conditions among others. Prerequisite: NUTR 404. 3 hrs. lect.; 2 hrs. lab.

407 (Formerly FCS 407) Dietetics Communications and Education. (3) Dietetics communication and education theories and applications. Counseling theories and methods of changing food behavior. Prerequisites: NUTR 209 and junior standing.

408 (Formerly FCS 408) Community Nutrition. (3) Community nutrition programs in the United States. Development and evaluation of community nutrition programs. Writing Instruction in the Discipline WID course. Prerequisites: NUTR 209; ENG 180 and 280. Activities outside of class are required.

409 (Formerly FCS 409) Dietetics Practicum. (1) Practicum provides students with the opportunity to experience various aspects of dietetics including clinical, foodservice management, and community nutrition in a practical setting. Prerequisites: NUTR 307 and senior standing, or permission of the instructor.

410 Medical Nutrition Therapy II. (3) A study of the physiological and biochemical basis for using therapeutic diets for GI disorders, pulmonary diseases, and cancer among others. Prerequisites: NUTR 404.

438 Dietetic Pre-Internship. (1) Researching accredited dietetic internships. Completion of DICAS application and other professional documents. Prerequisite: Acceptance into the Dietetics program.

440 Nutrition and Foodservice Management Internship. (9) Supervised field experience for application of theory and skills in an agency or property approved by the department. Prerequisites: senior standing; HM 458; GPA of 2.5 in four of the following courses: HM 353, HM 354, HM 451, NUTR 209, NUTR 408; site approved by department; approval of internship coordinator or department chair. Graded S/U only.

450 (Formerly FCS 450) Professional Workshops in Nutrition. (1–3) These courses are intended for majors in Nutrition and Foodservice, minors in Nutrition, and others interested in the field. They are offered in the topic areas of Healthy Cooking, Sports Nutrition, and Weight Management. Prerequisite: NUTR 109 or permission of instructor.

Contact Information

Department of Curriculum and Instruction

Dr. Erskine Smith, Interim Chair
Location: Horrabin Hall 40
1 University Circle
Macomb, IL 61455-1390
Phone: (309) 298-1961

Curriculum and Instruction Website

Curriculum and Instruction Directory

College of Education & Human Services (COEHS)

Dr. Erskine Smith, Dean
COEHS Email:
Location: Horrabin Hall 117G
1 University Circle
Macomb, IL 61455-1390
Phone: (309) 298-1690

COEHS Website

Nutrition and Foodservice Advising

Keri Allison
Horrabin Hall 91
Phone: (309) 298-1438

Horrabin Hall