You are what you eat
Study the recipe behind human health and development
From addressing chronic health issues to achieving optimal athletic performance, our Nutrition major or minor provides you with the knowledge you need to make positive life changes. Offering in-class cooking experiences and access to Durango’s hyper-local food hub, FLC’s Nutrition program provides just the right spice you need to tackle any profession in this thriving industry.
For some, Nutrition is the main dish, but if your focus lies elsewhere, a Nutrition minor pairs well with many other majors, both in and outside of our Health & Human Performance department.
ACEND® Accreditation
We are currently a candidate for accreditation with the Accreditation Council for Education in Nutrition and Dietetics (ACEND®) for a Didactic Program in Dietetics (DPD).
This accreditation ensures our courses prepare students for a career as a Registered Dietitian Nutritionist (RDN). Graduates can apply to an ACEND-accredited dietetic internship or graduate program or pursue an alternative career pathway as a nutrition professional.
According to the US Bureau of Labor Statistics, the demand for dietitians is rising, and the median wage is about $74,000/year.
For more information, contact:
Marnie Clay, MS, RDNDirector, FLC Nutrition Program Didactic Program in Dieteticsmsclay@fortlewis.edu970-247-6602
The coursework in this concentration focuses on human movement, offering you the foundation to apply nutrition to a career in the health and fitness industry.
Line up your coursework to focus on nutrition from a population perspective. If you see a future creating or running programs that focus on community or population health, this is your path.
Start with your knowledge of nutrition, toss with business administration and management coursework, and then season to taste with marketing. Voila! You're on the path to a business providing healthy, delicious meals.
"FLC’s Health & Human Performance department takes pride in its interdisciplinary and experiential perspectives. In Nutrition, we are excited to open discussions around food science, culture, lifecycle, and the food industry."