Foods and Nutrition Degree Program

Explore the Foods and Nutrition degree program

Everyone needs to eat. Different people have different nutritional needs. Sometimes, however, people are not informed on the healthiest ways to fuel themselves. If you have an interest in healthy eating and public wellness, consider the Foods and Nutrition degree program at Wayne State.

Diet plays a significant role in health maintenance and disease prevention. The study and application of this field is influenced by a growing and aging population, increased public interest in nutrition, and the food industry’s desire to meet public demand for a wider variety of nutritious products. Nutrition education is an opportunity to help others make decisions regarding nutrition and health.

With an education in foods and nutrition, careers in health promotion, wellness programs, and food service management are good possibilities. Build your knowledge with additional coursework such as family and consumer sciences, business, and science, and you’ll be prepared to educate the public and help individuals protect their health through consuming quality food and meeting their nutrition needs.

View program courses Download program fact sheet (PDF)

Fast facts

Degree options:

B.A. or B.S. in Family and Consumer Sciences/Foods and Nutrition
Minor in Foods and Nutrition

Delivery format: On campus (Wayne)

Program credit hours: 48

Family and Consumer sciences core (15 credit hours)
Foods and Nutrition concentration (33 credit hours)

Note: Students must also take 30 credit hours of General Studies courses. A total of 120 credit hours are needed to graduate from WSC. Additional majors or minors can be added to help meet graduation requirements.

School: Education and Behavioral Sciences

Department: Educational Foundations and Leadership

Prepare for your future

Opportunities and outcomes

Foods and nutrition topics covered

Consumer economics
Professional development and presentation
Construction and selection of household technology
High-quality food preparation and baking
Meal planning, preparation, and management
Family resource management
Development and nutritional needs throughout the life cycle
International foods and nutrition practices
Community nutrition programming and education techniques
Nutritional counseling and dietary assessment

Student learning outcomes

Demonstrate professional communication skills in family and consumer sciences settings
Apply knowledge from their program of study to current and future issues in family and consumer sciences
Utilize critical thinking for problem solving in family and consumer sciences settings

Foods and nutrition internships

Our Career Services Office is available to help you find internships and career opportunities. As a student in the Foods and Nutrition program, you may be able to find internships in the following industries:

Catering and food services
Restaurants and hotels
Nursing homes and assisted living facilities
Health and wellness centers
Government agencies
Community programs
Schools

Career services and internships

Graduates of the Foods and Nutrition degree program work in their chosen field using the skills they learned while at Wayne State College. Each year, eager employers welcome WSC graduates into their organizations.

Jobs of recent graduates:

Dietary Manager – Parkview Nursing Home (Dodge, Neb.)
Health Educator – Midtown Health Center (Emerson, Neb.)
Food Services Director – Lunchtime Solutions (Council Bluffs, Iowa)
Lab Assistant – CHI Health (Omaha, Neb.)
Physical Therapy Technician – Ortho Sports Physical Therapy (Petoskey, Michigan)
Recreational Programmer – City of Omaha (Omaha, Neb.)

job or grad school placement rate
within six months of graduation
Data based on most recent
employment outcomes survey

After graduating from Wayne State College, recent grads pursued advanced degrees at the following schools:

Public Health (MPH) – University of Nebraska Medical Center (Omaha, Neb.)

Cost of attendance

Least Expensive College in Nebraska

- CollegeTuitionCompare, 2025

Wayne State College is ranked the No. 1 least expensive four-year college in Nebraska and is recognized among the Top 10 most affordable colleges in the nation for out-of-state students. With the same tuition rates for in- and out-of-state students, a tuition guarantee, and generous scholarship opportunities, WSC makes earning a degree both accessible and affordable. In fact, the average remaining annual cost of attendance for 2024–25 is just $2,268 for undergraduate students after financial aid and scholarships.

Credits: 1
Description: The history, growth and development of family and consumer sciences. Career exploration of the opportunities for careers open to family and consumer sciences graduates. Freshmen, sophomores, undeclared majors or by permission of instructor.
Credits: 3
Description: Principles and concepts of individual development through the lifespan in the context of the family.
Credits: 3
Description: Analysis of the management process and socio-economic influences as related to the utilization of resources to meet individual and family goals. Special management situation considered.
Credits: 3
Description: A study of the fundamentals of verbal and nonverbal presentations, media techniques for presenting oral and written information, visual aids and their usage, and display techniques to enable the student to become more skilled at giving professional presentations.
Credits: 3
Description: Development of responsible consumerism through value clarification, goal formulation, decision-making, and effective use of resources.
Credits: 2
Description: Course to enhance the professional development of FCS majors. Topics to include networking, job search skills, portfolio development, professional associations, and entrepreneurship.
Prerequisite: FCS 313 Techniques in Professional Presentation

Foods and nutrition courses (33 credits)

Credits: 3
Description: The nutritional value of foods and the relation of food to health, fundamental principles of cookery applied to foods commonly used in the home. Lecture and lab combined. Class fee of $42 required.
Credits: 3
Description: An introduction to the principles and techniques used in the preparation of high-quality baked goods, with an emphasis on fundamental production techniques and evaluation of quality characteristics. The course will cover baking ingredients, use of equipment, proper storage, and sanitation methods. Lecture and lab combined. Class fee of $45 required.
Credits: 1
Description: This course studies the fundamentals pertaining to safe and sanitary food handling practices in the food service industry from receiving through preparation and service. Students will have the opportunity to earn certification through a ServSafe Manager Certificate (valid for 5 years). Class fee: $85
Credits: 3
Description: Application of concepts in menu planning, preparation, and time management principles related to budgeting and purchasing of food. Lecture and lab combined.
Prerequisite: FCS 104 Principles of Food Preparation, FCS 107 Principles of Baking, or instructor approval
Credits: 3
Description: Knowledge and understanding of nutritional needs and recommendations throughout the life cycle from prenatal nutrition through adulthood and special needs of the elderly. Special emphasis on maternal health and the development of a healthy child.
Credits: 3
Description: Students will analyze the methods of evaluating nutrition status. Students will explain topics in nutrition, related nutritional biochemistry, and metabolism at normal and diseased states when nutrient availability is altered.

Prerequisite: FCS 207 Nutrition, PED 207 Athletic Performance and Nutrition, or instructor approval.
Credits: 3
Description: An understanding of the influences of cultures on food and nutrition practices and beliefs. Lecture and lab combined. Class fee of $35 required.
Prerequisite: FCS 104 Principles of Food Preparation, FCS 107 Principles of Baking, or instructor approval
Credits: 3
Description: This course will enable the student to attain a better understanding of the role of the community nutritionist in providing community nutrition program services and the availability of nutrition programs in the community. Nutrition education techniques for selected groups for health promotion, health maintenance, and rehabilitation will be utilized.
Prerequisite: FCS 207 Nutrition, or instructor approval
Credits: 3
Description: This course studies and analyzes food system and associated health statuses, including the examination of the cultural, ecological, economic, societal, political, and ethical implications of the ways in which food is perceived, produced, and consumed. Students will use interdisciplinary perspectives and critical thinking skills to analyze the food systems on topics such as policy, accessibility, sustainability, and the role of technology, along with the impact on the individual, family, and community populations.
Credits: 3
Description: Fundamental knowledge and skills in nutritional counseling, including theory and strategies of behavior change and principles of nutritional and dietary assessment.
Prerequisite: FCS 207 Nutrition
Credits: 2
Description: Practical experience in the classroom or other professional settings. Experiences can include laboratory assistance, organization, presentation, and evaluation of activity units in family and consumer sciences. May be taken twice.
Prerequisite: Department chair approval.

Popular pairings

Many students at Wayne State will add a second major or a minor to complement their program of study or to focus their studies on a specific topic. Students who recently majored in Foods and Nutrition at Wayne State also paired this major with one or more of the following programs:

Exercise Science (major or minor)
Public and Global Health (minor)
Sport Management (major or minor)

View all majors and minors

Related programs

Students interested in the Foods and Nutrition program may also be interested in:

Family and Consumer Sciences (B.A. or B.S.)
One Health Studies (B.A. or B.S.)

In the future, I want to open a business related to nutrition. The thing I really love about the Foods and Nutrition program is the wide range of classes I get to take. I get to take classes ranging from nutrition itself, to baking, and business. The professors are very knowledgeable and are always willing to go out of their way to help you. They know your name and where you’re from, and it’s comforting to know that you’re in good hands and that your professors care about you.

Emily Miller

Fremont, Nebraska

Major: Foods and Nutrition