spring 2013 - Framingham State University

2
Once confined to hospitals and other clinical
settings, Food and Nutrition graduates are now out
there in the world in a wide variety of careers.
Healthy Career
Opportunities
Amount per Serving % DV*
Director of Food and Nutrition Services, Boston Public Schools ’96
Food Technologist, Natick Soldiers System Center ’03
Chef, Dietitian and Food Writer, America’s Test Kitchen ’06
Project Bread, Senior Manager ’09
Senior Quality Manager, Edesia Global Nutrition Solutions ’79
Physician Liaison, Nemours/Alfred I. DuPont Hospital for Children ’80
VP of Client Support and Education, The CBORD Group ’77
Director, New England Center for Nutrition Education ’70
What do U.S. service personnel in Afghanistan, kids at the Boys & Girls Club in Chelsea,
and 58,000 Boston Public Schools students have in common? They’ve all been touched by
the Framingham State University Food and Nutrition Program.
“As healthcare changes, so does where we ‘do’ nutrition,” says Janet Schwartz, chair of the
Department of Consumer Science. Recognizing this new reality, the Food and Nutrition Program
prepares students to work in three diverse settings: clinical, community and food service.
“In addition to hospitals, clinical includes elder care, dietitians in private practice and diabetes
educators,” Schwartz explains. Community settings involve nonprofit organizations, such as
Project Bread and Oxfam, and government programs like Women, Infants and Children (WIC).
Opportunity also abounds in the commercial side of the business, with FSU graduates at food
companies like Kashi and Unilever. In addition, Food and Nutrition can be a powerful combination
degree for those in culinary fields or exercise physiology. “One of our graduates (Bryan Roof ’06),
who also had a culinary degree, is now senior editor at Cook’s Country magazine,” she notes.
* Actual positions held by FSU Food and Nutrition alumni
FraMinghaM State UniverSity spring 2013
Food &
Nutrition
Emerges as
21st-Century
Super Major