2009-2010 Undergraduate Catalog 
    
    Apr 15, 2021  
2009-2010 Undergraduate Catalog [ARCHIVED CATALOG]

Nutrition


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http://nutrition.utk.edu

Jay Whelan, Head

Professors
Burney, J., PhD - Tennessee
Erwin, P.C., MD - Alabama (Birmingham), MPH - Johns Hopkins
Gorski, J., PhD - California (Los Angeles)
Greer, B., PhD - Tennessee
Hamilton, C., PhD - Oklahoma
Haughton, B., EdD - Columbia
Karlstad, M., PhD - Loyola
Petty, G., PhD - Missouri
Whelan, J., PhD - Penn State
Zemel, M., PhD - Wisconsin
 
Associate Professor
Smith, S., EdD - Tennessee
 
Assistant Professors
Bates, D.R., PhD - Texas Woman’s
Bittle, J., PhD - Tennessee
Chen, G., PhD - University of Texas Southwestern Medical Center (Dallas)
Hansen-Petrik, M., PhD - Tennessee
Kavanagh-Prochaska, K., PhD - California
McNeely, C., PhD - UCLA
Raynor, H., PhD - State University of New York (Buffalo)
Spence, M., PhD - Tennessee
 
Lecturer
Wetherall, K., MS - Boston
 
Emeriti Faculty
Sachan, D., PhD - Illinois
Skinner, J., PhD - Oregon State

The Department of Nutrition promotes an understanding of nutrition for the enhancement of the physiological and social well-being of individuals and families across the lifespan through teaching, research and service. Students learn about nutritional needs from the smallest unit of the cell to the individual’s needs throughout the life cycle; the ways that attitudes and beliefs influence food patterns; the management of resources in food service and the properties of foods. Thus, departmental programs service society through graduates who are able to interpret and contribute to social needs in regard to nutrition and wellness, both as professionals and as responsible citizens.

The professional discipline of nutrition is rooted firmly in general education and provides a clearly defined base of professional knowledge. The foundation for the major includes basic sciences, i.e., chemistry, microbiology, physiology, and psychology. The natural sciences provide a base for understanding nutrient functions in the body and the social sciences to better understand cultural aspects of food and food related consumer needs. In addition, students with a strong research interest may prepare for research-oriented careers in laboratories or as graduate students in nutrition or other biomedical disciplines.

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