{"id":19,"date":"2018-02-09T09:51:40","date_gmt":"2018-02-09T14:51:40","guid":{"rendered":"http:\/\/www.montclair.edu\/nutrition-and-food-studies\/?page_id=19"},"modified":"2018-02-09T09:51:40","modified_gmt":"2018-02-09T14:51:40","slug":"what-can-i-do-with-a-degree-in-nutrition-and-food-science","status":"publish","type":"page","link":"https:\/\/www.montclair.edu\/nutrition-and-food-studies\/what-can-i-do-with-a-degree-in-nutrition-and-food-science\/","title":{"rendered":"What Can I Do With A Degree in Nutrition and Food Science?"},"content":{"rendered":"<p>Nutrition and Food Science is a vast and multifaceted field, encompassing the entire food system \u2013 which, essentially, starts on the farm and ends on the plate \u2013 as well as the myriad human health issues related to food and nutrition and their prevention and treatment at both the population and individual levels.<\/p>\n<div class=\"prpl-drawer\"><div class=\"prpl-drawer-header\">Career Options<\/div><div class=\"prpl-drawer-content\">\n<ul>\n<li>Nutritionist<\/li>\n<li>Community Nutrition Educator<\/li>\n<li>Nutrition Journalist<\/li>\n<li>Sales Representative<\/li>\n<li>Consumer Advocate<\/li>\n<li>Weight Loss Specialist<\/li>\n<li>Eating Disorders Technician<\/li>\n<li>Program Manager<\/li>\n<li>Information Specialist<\/li>\n<li>Research Analyst<\/li>\n<li>Policy Analyst<\/li>\n<li>Food Service Director<\/li>\n<li>Food Buyer<\/li>\n<li>Food Distributor<\/li>\n<li>Policy Advocate<\/li>\n<li>Restaurateur<\/li>\n<li>Food Business Owner<\/li>\n<li>Dietitian<\/li>\n<li>Product Scientist<\/li>\n<li>Quality Assurance Specialist<\/li>\n<li>Food Research and Development Specialist<\/li>\n<li>Packaging Specialist<\/li>\n<li>Plant Manager<\/li>\n<li>Product Manager<\/li>\n<li>Regulatory Affairs Specialist<\/li>\n<\/ul>\n<\/div><\/div>\n<div class=\"prpl-drawer\"><div class=\"prpl-drawer-header\">Places of Employment<\/div><div class=\"prpl-drawer-content\">\n<ul>\n<li>Food corporations<\/li>\n<li>International non-governmental food organizations<\/li>\n<li>Health departments<\/li>\n<li>Government agencies<\/li>\n<li>Voluntary health organizations<\/li>\n<li>Hospitals<\/li>\n<li>Non-profit organizations<\/li>\n<li>Health clinics<\/li>\n<li>Long-term care facilities<\/li>\n<li>Grocery businesses<\/li>\n<li>Restaurant chains<\/li>\n<li>Hotels<\/li>\n<li>Media organizations<\/li>\n<\/ul>\n<\/div><\/div>\n<div class=\"prpl-drawer\"><div class=\"prpl-drawer-header\">Job Outlook<\/div><div class=\"prpl-drawer-content\">\n<ul>\n<li>The New Jersey Department of Labor and Workforce Development has identified managers of food preparation as an occupation in demand for all New Jersey counties and regions.<\/li>\n<li>Job growth for nutritionists and dietitians (21% job growth) is projected to far outpace other professions through 2022. (National Bureau of Labor Statistics)<\/li>\n<li>Job growth for nutrition educators and community health workers (21%) is projected to far outpace other professions through 2022. (National Bureau of Labor Statistics<\/li>\n<li>Job growth for food technologists and food scientists (9%) will remain steady, growing as fast as average for all other occupations through 2022. (National Bureau of Labor Statistics)<\/li>\n<\/ul>\n<\/div><\/div>\n<div class=\"prpl-drawer\"><div class=\"prpl-drawer-header\">Salary Ranges<\/div><div class=\"prpl-drawer-content\">\n<p>Data from National Bureau of Labor Statistics<\/p>\n<ul>\n<li>Dietetics: $33,980 &#8211; $78,720<\/li>\n<li>Applied Nutrition: $29,650 &#8211; $90,260<\/li>\n<li>Food Science: $35,150 &#8211; $107,810<\/li>\n<li>Food Systems: $30,540 &#8211; $82,370<\/li>\n<\/ul>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Nutrition and Food Science is a vast and multifaceted field, encompassing the entire food system \u2013 which, essentially, starts on the farm and ends on the plate \u2013 as well as the myriad human health issues related to food and nutrition and their prevention and treatment at both the population and individual levels.<\/p>\n","protected":false},"author":1,"featured_media":160,"parent":0,"menu_order":10,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-19","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/www.montclair.edu\/nutrition-and-food-studies\/wp-json\/wp\/v2\/pages\/19","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.montclair.edu\/nutrition-and-food-studies\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.montclair.edu\/nutrition-and-food-studies\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.montclair.edu\/nutrition-and-food-studies\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.montclair.edu\/nutrition-and-food-studies\/wp-json\/wp\/v2\/comments?post=19"}],"version-history":[{"count":0,"href":"https:\/\/www.montclair.edu\/nutrition-and-food-studies\/wp-json\/wp\/v2\/pages\/19\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.montclair.edu\/nutrition-and-food-studies\/wp-json\/wp\/v2\/media\/160"}],"wp:attachment":[{"href":"https:\/\/www.montclair.edu\/nutrition-and-food-studies\/wp-json\/wp\/v2\/media?parent=19"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}